INGREDIENTS
4 medium sized pickling
red onions, halved
100g crab meat
1 tbs lemon oil
½ tbs coriander, finely chopped
½ tbs fennel fronds, finely chopped
100ml Greek yoghurt dressing
Greek yoghurt dressing
100g Greek yoghurt
½ tbs chardonnay vinegar
20ml olive oil
¼ tsp caster sugar
10ml lemon juice
Salt flakes, to taste
METHOD
1. Place the crab and lemon oil into a small vacuum seal bag and place into Vacuum Sealing Drawer and Vacuum on Setting 3, Sealing setting 3.
2. Place in a Perforated steam tray and Steam at 80°C for 2 minutes.
3. Add cooked crab meat with coriander and fennel in a bowl and combine. Set aside.
4. Place onions flesh side down in a heavy-based frying pan on medium heat, Induction setting 5 with some olive oil and slowly caramelise until cooked, approximately 20 minutes.
5. Turn onions over and cook for about 5 minutes. Allow to cool enough to handle and remove the inner layers. Keep warm.
Greek yoghurt dressing
1. Combine all ingredients and mix well.
To serve
1. Spoon some yoghurt dressing into the onion and place the crab meat on top. Garnish with coriander and fennel and serve.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America - spending time in New York, Melbourne, Sydney and Auckland’s best. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
