FOR THE PICKLED CASHEW FRUIT
Cashew fruit 500 g
Panela 300 g
Plantain vinegar 200 cc
White vinegar 200 cc
Water 600 cc
Sweet peppercorn 10 g
FOR THE CREAMY CASHEW NUT
Cashew nut 400 g
Water 600 cc
Salt as needed
Olive oil 100 cc
FOR THE MORINGA OIL
Fresh moringa leaves 200 g
Sunflower oil 60 cc
Olive oil 60 cc
FOR THE CASHEW VINAIGRETTE
Liquid of pickled cashew fruit 100 cc
Olive oil 200 cc
Ground black pepper 0,5 g
Salt as needed
Fresh purslane 30 g
Tender and fresh moringa sticks 20 g
Fresh moringa flowers 4
Coconut oil 50 cc
Fleur de sel as needed
INSTRUCTIONS FOR THE PICKLED CASHEW FRUIT
Wash the cashew fruit, cut it in half and set aside in a deep bowl.
Put the panela, the vinegars, the water and the sweet peppercorn in a pot at a high temperature and bring to a boil, then cover the cashew fruit with the hot mixture. Cover with a lid on and let cool at room temperature. Then reserve in the fridge.
INSTRUCTIONS FOR THE CREAMY CASHEW NUT
Toast the cashew nuts in a pan at medium temperature and let cool. Take 300 g of cashew nuts and put them in water to hydrate for 24 hours in the fridge. Chop the remaining 100 g of cashew nuts and set aside at room temperature.Blend the hydrated cashew nuts with the liquid at a high speed and slowly add olive oil until you get a creamy and smooth mixture. Finally, season with salt to taste.
Put it in a bowl and take it to the fridge.
INSTRUCTIONS FOR THE MORINGA OIL
Put the ingredients in the thermomix and blend at speed 10 for 1 minute, lower to speed 4 and heat at 70 °C. Blend for 4 minutes and then lower the temperature and continue for 1 minute at speed 10. Use a chino strainer with a Wypall and let strain. Then put in a vacuum bag hanging in the fridge for 1 day to let impurities decant. Finally, remove the impurities by making a hole at the end of the bag. Store the oil in the fridge.
INSTRUCTIONS FOR THE CASHEW VINAIGRETTE
Put the pickled liquid in a deep bowl, add salt and pepper, and mix using a hand mixer. Then add the oil slowly until the mixture is emulsified.
ASSEMBLY OF THE DISH
Take two pieces of pickled cashew fruit, brush with coconut oil and brown them with a blowtorch. Then cut into 0,5 cm slices.
In a deep dish, put the toasted cashew nut on a side and the cashew fruit slices on top of it. Put the creamy cashew nut on the other side of the dish and make a hole with a spoon to place the moringa oil inside. Finally, put the moringa flowers and leaves around these two, season the purslane with the vinaigrette and finish with a pinch of fleur de sel.
I love to immerse in and explore the fruit world. Being Colombia an exotic source of fruits, this is even more exciting. Cashews bring me fond memories of my childhood and nowadays the most desired part of it is the accessory fruit. The real fruit is not usually eaten as it is astringent, but its smell, flavor and texture cannot be overlooked. That is why in this dish I apply a simple technique that enhances its potential. To complement the dish, I use some promising products that are considered to be superfoods, such as moringa and purslane, which are even more important than lettuce crops.