For Onion Cream:
Egg whites 180G.
Yoghurt 160G
Sunflower Oil 800ML
Onions 4KG
Lemon juice
Salt
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For Bread Crumbs:
Buckwheat
Caramelchips
Green curry
Powder Salt
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For Curry Cream:
Sunflower Oil
Curry Powder 2POT
Thyme 5Brunch
Garlic 5Bulb
Smokedbacon
Egg whites 100G
Yoghurt 100G
Curried Oil 400ML
Lemon juice
Salt
For Radish:
1. Slice the radishes thinly on the slicer.
2. Spread the slices out with a round spatula.
3. Roll the slices to form a horn shape.
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For Potato Crisps (1 Large Potato):
1. Peel the potato.
2. Using a 'Mandolin' slicer, slice the potato into long thing strips (like spaghetti).
3. Rinse off the starch and dry the strips completely.
4. Fry the strips so that you get nice flat chips.
5. Drain on kitchen towel and sprinkle with salt.
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For Onion Cream:
1. Caramelise the onions.
2. Then mix the onions with the egg whites and the yoghurt.
3. Add the Sunflower Oil and sesame oil to the mixture until it is nice and creamy.
4. Season to taste with lemon juice and salt.
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For Bread Crumbs:
1. Puff the buckwheat in hot oil and let it drain thoroughly on a kitchen towel and place under the lamp.
2. Mix the puffed buckwheat with the caramel in the thermal blender, but not too smooth.
3. Season the mixture to taste with green curry and salt.
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For Curry Cream:
Preparation of the Oil:
1. Heat the smoked bacon lightly on a low temperature.
2. Add the curry powder and continue to simmer.
3. Add the Sunflower Oil and the other ingredients, leave to steep overnight at 60 degrees.
4. The next day, strain the mixture.
Preparation of the cream:
1. Mix the egg whites and yoghurt, stir in the curry oil until it is nice an creamy.
2. Season to taste with lemon juice and salt.
