Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Recipe type: Molecular Gastronomy
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
- 100ml Clear chicken stock
- 70ml Mayonnaise
- 30ml Worcestershire sauce
- 2.5ml Cayenne pepper
- Generous handful fresh cilantro / coriander
- 2.5ml Agar Agar
- Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
- Use your stick blender to zap this until fine.
- Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
- Take a length of polyethylene piping and coil it up.
- Fill another container with very cold water.
- Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
- Stop when you have sucked up half of the liquid.
- Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
- Remove the pipe from the water.
- Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
- Hold one end of the pipe over the platter and start blowing on the other end.
- As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
- Finish the garnish with a little extra cilantro and you're done.
- And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.