Cooking from nomad...

Peach confit, tomato, almond. This peach confit is divine. Will definitely be using this technique again.

Glazed asparagus , crispy and soft quinoa, brown butter sabayon , 62C egg, Parmesan foam. Parmesan slices

While not the best plated, this was one fine dish. Very very good flavor.

Did the egg and the brown butter sabayon with Joule

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Care to share how you did the peach confit?

OIL:

600g olive oil or canola

5 cloves garlic, crushed.

zest of one lemon.

10 basil leaves.

3 sprigs thyme.

2 springs rosemary.

1 bay leaf.

- heat the olive and garlic till 60C/140F.

- remove the pan from the heat, add the aromatics.

- let it steep for an hour.

- strain.

Peaches:

40 g sugar

10 g salt

4 peaches

oil from above.

- preheat oven to 105C/225F

- quarter the peaches.

- mix the salt and sugar.

- add the peaches, cover them in the salt/sugar mixture.

- arrange peaches in a oven safe bowl/pan. Such that the oil will cover the peaches.

- heat the oil to 95C/200F

- Pour over the peaches.

- Cover the pan/bowl with a foil.

- Bake for 2.5 hours or until tender.

- Let it cool.

Enjoy! If you make it, please share pictures

Credit to the nomad cookbook.