Asian Bliss Vinaigrette
- 1 small clove of garlic
- 1/2 a shallot
- 50 ml Mirin
- 2 tbsp Meadow Vista Blueberry Honey
- 1 tbsp lime juice
- 1 tbsp chopped lemongrass
- 1 lime leaf
- 1 tsp sesame oil
- 1/4 tbsp Bliss
- 1/2 cup grapeseed oil
Sweat shallot and garlic with olive oil quickly in a pan, add to your blender along with all ingredients except for Bliss and Grapeseed Oil. Blend for two minutes.
Strain to remove any chewy pieces of lemongrass and lime leaf.
Place into you empty Bliss bottle and add the Bliss and Grapeseed Oil.
Give it a good shake and serve right away.
Seared Tuna with Avocado Cream
- 2.5 oz fresh tuna
- 1 avocado
- 1/2 bunch basil
- 1/2 tbsp Japanese Pickled Ginger Juice
- 1/4 cup olive oil
- 2.5 Tbsp Mirin or Sushi Vinegar
- Juice of 1 lime
Salt your tuna and sear 10 seconds on each side in a hot pan. Then place to the side.
Put the avocado and basil in the blender
Add ginger juice and emulsify with oil
Add the mirin and lime
Pass through a fine sieve for a smooth texture
Shaved Vegetable Salad with Asian Bliss Vinaigrette
- 1 carrot
- 1 bulb of fennel
- 1 bunch of radishes
- 1 small beet
- A few cherry tomatoes
- 1 bunch of your favourite greens
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 lemon
- 1 orange
- 1 lime
- 1/2 cup toasted cashews or local nuts
Carefully use a Mandolin to shave your carrot fennel, radish and beet paper thin into a bowl
Zest the lemon, lime and orange into the mix
Segment you orange and add to bowl. Be sure to squeeze the fresh juice over the veggies!
Add the cherry tomato, green, chopped parsley and cilantro. Toss with Bliss Asian Vinaigrette.
Assemble salad on a plate, top with sliced seared tuna. Decorate with drops of Avocado Basil Cream. Serve with a glass of chilled Cloud Horse!