| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 12 |
|
King Prawn Tails; (shelled) |
| 100 |
ml |
Fromage Frais |
| 1 |
|
Shallot; (small – chopped) |
| 1 |
ts |
Lemon Juice |
| 100 |
g |
Fennel; (finely chopped) |
| 8 |
|
Sprigs Basil |
| 10 |
lg |
Plum Tomatoes |
| 2 |
dl |
Balsamic Vinegar |
| 2 |
ts |
Salt |
| 2 |
ts |
Ground White Pepper |
| 4 |
|
Leaves Gelatine |
| 20 |
lg |
Plum Tomatoes |
| 1 |
|
Piece Muslin Cloth; (16" x 16") |
INSTRUCTIONS
TOMATO COULIS
TOMATO JUICE
Tomato Coulis
1. Blend the tomatoes, vinegar and seasoning together.
2. Soften the gelatine in cold water, then melt it in a little of the
warm coulis.
3. Return this to the remaining coulis, mix well and allow to set
slightly over ice in a mixing bowl.
4. Combine the Fromage Frais with the shallot and lemon juice. Place
on tablespoon in the middle of each serving plate.
Tomato Juice
5. Blend the tomatoes for 30 seconds, and hang in cloth for 6 - 8
hours.
Prawns
6. Poach prawns in water with orange zest, lemon zest, fennel, basil,
orange juice and pernod.
7. When cooked, chill.
8. With the fromage frais on each plate, spoon over the tomato coulis,
covering it completely.
9. Slice some cherry tomatoes and place five slices onto the coulis.
Allow this to chill for 1 hour.
10. Take the juice and season. Also season the Prawn Tails.
11. Arrange the tails neatly in the middle of each plate. Spoon over
the tomato essence and serve.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”