This recipe for Daikon Fondant was created by Chef Paul Niddrie. Paul recently joined The Essential Ingredient Newcastle as head of wholesale and has been working with food for over 10 years. He trained out of Hamilton TAFE before working eateries in the Hunter Region, such as Muse Kitchen and restaurant Flotilla. His approach to cooking is all about knowing how to create incredibly flavourful food using seasonal, local produce. Without sounding cliché; he very clearly has a deep love affair with food and for bringing people joy through the art of cooking.
Paul was coerced into creating this recipe for Daikon Fondant in the lead up to Christmas last year. His ‘Modern Australian Christmas Feast‘ featured many recipes like Japanese Oyster Mignonette, Kingfish Ceviche, Crispy Glazed Duck and Hasselback Hoisin Squash. To top it all off, he created a recipe for an Upside-down Plum Cake with Plum Caramel and Black Lime.
Place daikon into an oiled pan over a medium heat. Cook until one side of the daikon is golden brown, then flip and add the remaining ingredients. Allow the chicken stock mixture to simmer for until reduced, sticky and tender. The daikon should retain a lovely texture.
If the desired texture is reached before the sauce has reduced, remove daikon and reduce sauce separately. Make sure to taste the stock as it reduces, as it can become quite salty if over done!
Place daikon on serving platter and spoon over sauce. Garnish the daikon fondant with chopped chives and Gochugaru Korean chilli flakes for an additional pop of colour and flavour.