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Christina, a visionary culinarian and master forager with a transformative journey from Noma to Fura, brings a profound understanding and appreciation of nature's ingredients to each of her creations. With this recipe, a seasonal masterpiece that encapsulates the festive spirit in every flavourful leaf, she invites you to slow down and nourish during the holidays. |
recipe for
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“This dish is one of our best sellers at Fura—comforting, satisfying and easy to prepare. I’ll always associate kale and cabbages (all Brassicas, really) with the holidays, as they are prevalent during the colder months in countries with seasons.” |
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part I:
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ingredients60g pine nuts20g sunflower seeds 100g pumpkin seeds 80ml apple cider vinegar 3pcs garlic cloves 5g chilli flakes 100ml olive oil 200ml water, cold 30ml agave 5g salt |
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part II:
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ingredients5pcs shallots, peeled
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method
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part III:
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ingredients20ml vegetable oil15ml mushroom soya 75g kale cooked & peeled edamame seed butter pickled shallots fried shallots |
method
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Photography Kah Ying Creative Direction & Styling Daryll Alexius Yeo Hair & Makeup Hongling Lim Interviewed by Shenali Wijesinghe Featuring Christina Rasmussen, Sasha Wijidessa Special Thanks Bessie Ye, Sarah Kelly Ng
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