Pickled kohlrabi stuffed with prawn, apple and lemon

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Ingredients

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Pickled kohlrabi

  • 1 kohlrabi
  • 50ml of cider vinegar
  • 150ml of water
  • 20g of sugar
  • 5g of salt

Stuffed kohlrabi filling

Candied lemon

  • 1 lemon
  • 25ml of white wine vinegar
  • 100g of sugar
  • 50ml of water

To serve

1
Preheat a water bath to 100°C
2
To begin, finely slice the kohlrabi using a mandoline or meat slicer and place in iced water. Cut the slices into disks using a 5cm circular cutter and return to the iced water until ready to use
3
Place all of the remaining ingredients for the pickled kohlrabi in a small pan and bring to the boil. Once boiling point is reached, take the pan off the heat and allow to cool slightly
  • 50ml of cider vinegar
  • 150ml of water
  • 20g of sugar
  • 5g of salt
4
Drain the sliced kohlrabi and place in a vacuum bag with the warm pickling liquid. Place the vacuum bag in a chamber sealer and vacuum on full until fully compressed. Place the vacuumed kohlrabi in the fridge and allow to marinate for 1 hour
5
Meanwhile, peel, core and quarter one of the apples and place in a vacuum bag. Vacuum on full in a chamber sealer and cook in the water bath for 20 minutes
6
Remove the apple from the vacuum bag, blitz in a blender and pass through a fine sieve. Place the apple purée in a piping bag and set aside
7
Cut the second apple into a 5mm dice. Place the diced apple in iced water with a squeeze of the lemon juice to prevent oxidisation
8
Now prepare the candied lemon. Using a vegetable peeler, peel the skin off the lemon. Remove the white pith from the inside and cut the zest into a fine julienne. In a small pan, boil and blanch the lemon peel 3 times, using fresh water each time in order to remove the lemon peel's bitter taste. Drain and set aside
9
Bring the vinegar, sugar and water to the boil in a small pan and reduce to a thick syrupy consistency. Finely dice the lemon zest, place in the syrup and leave to marinate
  • 100g of sugar
  • 50ml of water
  • 25ml of white wine vinegar
10
Meanwhile, take the third apple and cut into matchstick-sized sticks. Cut half of the prawns into three pieces, leaving the remaining half whole
11
To serve, take a chilled disc of kohlrabi and place a few of the cut prawns in the centre. Add some diced apple and lemon zest and pipe a couple dots of the apple purée
12
Fold over the kohlrabi to make a half parcel, like a taco. Sprinkle with salt and a very small amount of the Nepalese pepper and top with the coriander leaves
13
Finally, place a couple of the whole prawns to one side of the stuffed kohlrabi with a small handful of the apple sticks stacked on top
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