Preparation

  1. Prepare the “Bonfires.” Rinse the herbs leaving them on the stem. Weave the stems into garlands, and tie them off with cotton string. Heat the oven to 150°C (300° F), and then turn it off. Place the garlands inside to dry overnight.
  2. Peel the vegetables and cut into coarse pieces. Cook in boiling water for 7 to 10 minutes. Place cooked vegetables on a baking sheet lined with parchment. Heat the oven to 190°C (375°F).
  3. Roast the vegetables for 12 minutes. Remove them from the oven and set aside.
  4. Make the saffron tahini. Blend the water, saffron, and vinegar in a blender, or food processor. Pour the tahini into a mixing bowl, and slowly whisk the saffron infused liquid into the tahini to create a smooth, creamy paste. Taste and adjust the seasoning to your liking. Set aside.
  5. Heat the oil in a pan to 180°C (350°F), and fry the cigars for 6 minutes. Remove the cigars and let drain on a plate lined with paper towels.
  6. Spread puddles of tahini on a serving plate, and place a garland on top. Plate the cigars and vegetables in a random pattern on top. Light the bonfire garland and serve.
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Ingredients

5 Redefine Cigars

1 liter (4 cups) canola or other oil suitable for frying

Roast Vegetables

2 purple yams

2 white yams

2 purple potatoes

2 onions

1 baby pumpkin

Saffron Tahini

200g (3/4 cup) tahini

50 ml (3 tbsps) vinegar

½ g (3/4 tsp) saffron threads

100 ml (3 ½ oz) water

3g (1/2 tsp) salt

Bonfires

20g (3/4 oz) parsley

20g (3/4 oz) tarragon

20g (3/4 oz) fennel