Ingredients

Ingredients
10 punnets Tahoon Cress
50g Hazelnuts
4 each King oyster mushroom
Tahoon Oil
6 punnets Tahoon Cress
250ml grapeseed oil
Tahoon Mayonnaise
2 egg yolks
1 tbsp Dijon mustard
2 tsp apple cider vinegar
225mls (approx.) Tahoon oil
1 tbsp Tahoon pulp
Mushroom Ketchup
250g chestnut mushrooms
2 tbsp Dijon mustard
3 tbsp caster sugar
3 tbsp vinegar from jar of pickles (or apple cider vinegar)
2 cloves of garlic (micro-planed)
2 tsp Tahoon pulp
Tahoon oil

Method

Method
Dehydrate 2 punnets of Tahoon Cress in a dehydrator at 50C for a couple of hours until completely dry. This will be used later as a seasoning.
To make the Tahoon oil, blend together the Tahoon & the grapeseed oil in a high speed blender until the container becomes warm and mixture emulsified. 3 minutes in the thermomix at 50C works fine.
Pass through a coffee filter and retain the pulp for the mayonnaise.
For the Tahoon mayonnaise Whisk together the egg yolks, Dijon mustard, apple cider vinegar and then slowly whisk ¾ of the Tahoon oil and the Tahoon pulp.
For the mushroom ketchup; pulse chestnut mushrooms in the food processor until finely chopped. Cook together with Dijon mustard, sugar, vinegar, garlic, Tahoon pulp until all liquid has evaporated and mixture has cooked down. Blend together, slowly pouring in Tahoon oil until ketchup reaches the desired consistency & flavor.
Toast hazelnuts and halve.
Cut about half of the stem off the king oyster mushrooms, then thinly slice the stems, brush both sides with Tahoon oil and bake in the oven at 180C until fully dehydrated and well colored, coat each of the mushroom crisps in the Tahoon seasoning made earlier.
Slice the King oyster mushrooms in to 3 length ways and brush all over with Tahoon oil. Season & cook on a chargrill about 1.5 – minutes each side. Place on baking tray and sprinkle over 1 cut punnet of Tahoon cress, wrap in cling film and leave to further infuse.
Build the dish

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