Kale | Pumpkin | Quince
Remove fresh kale from the stalk and wash in cold water.
Now marinate the kale with a little neutral oil and a good pinch of salt and bake in the oven at 175 °C (fan oven) for approx. 20–25 minutes until crispy.
For the kale oil, heat approx. 400 ml of cold-pressed rapeseed oil in a saucepan to approx. 80 °C. Now mix fresh kale (approx. 100 g) into the oil until everything is finely chopped.
(alternatively in the Thermomix: speed 6, 80 °C, 7 minutes).
Then pass the oil through a fine sieve or cloth.
Peel the quinces and cut them into cubes. Marinate them in a saucepan with a little cardamom and brown sugar and leave to stand for at least 4 hours.
Then place the pot on low heat with the lid on for 75 minutes, stirring occasionally.
Then blend with a hand blender.
Quarter the Hokkaido pumpkin and remove the seeds with a spoon.
Use a melon baller to scoop small pearls out of the pumpkin.
(Alternatively, cut the pumpkin into thin slices).
Marinate the pearls with a little honey, salt and high-quality white wine vinegar and leave to infuse for at least 2 hours – the longer, the more aromatic.
Place the pumpkin pieces in a juicer or slow juicer.
Season the broth with a little stock from the pumpkin pearls and a pinch of pepper, then add the kale oil.
Now place a generous portion of quince purée in a deep plate.
Spread the baked kale on top and garnish with the pumpkin pearls.
Finish with a few spoonfuls of the vinaigrette and serve.