Ingredients
Serves 2 (prawn cocktail) and 4 ( Crème brulèe)Prawn cocktail
Serves 2
8 large prawns, cooked, de shelled, and deveined
2 leaves lettuce shredded
1 avocado, peeled, de seeded, and cut into 1 cm dice
2 sprigs dill
1 tablespoon, salmon roe (optional)
One lemon
Salt pepper
Cocktail sauce:
¼ cup good quality organic mayonnaise (or home-made if you prefer)
1 tbsp tomato sauce
3 drops Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Crème Brulèe and Tuiles
Serves 4
1 Vanilla bean
600 ml cream
8 egg yolks (55 gram eggs)
½ cup sugar (125 ml)
Tuiles for crème brulèe:
200 gm icing sugar
150 gm plain flour
200 mls egg whites
200 gm melted butter
Sesame seeds to decorate
Method
Prawn Cocktail
To make the sauce:
Mix the above ingredients together. Season to taste.
Store in the refrigerator, in a sealed container. This sauce can be made a day or two in advance.
To assemble the cocktail:
Presentation is the most important thing to consider when serving this dish so use the best looking glass or bowl that you have.
Arrange the lettuce in the bottom of the glass, and then cover with the avocado; it’s a good idea to add a squeeze of lemon to the avocado to stop from going brown.
Add a little salt and pepper to season the avocado.
Cut the prawns into bite size pieces, but not too small, and arrange on top of the avocado.
When you are ready to serve spoon on the cocktail sauce carefully so the dish doesn’t look messy. Arrange the sprig of dill on top and the salmon roe.
Serve with champagne and silky underwear - or none if you desire!
Crème Brulèe and Tuiles
Split and scrape vanilla bean. Heat cream and vanilla, just to the boil. Let it stand for 2 minutes.
Combine yolks and sugar. Do not incorporate any air.
Ladle cream onto yolks/sugar and slowly mix with a wooden spoon. Strain and pour into cups.
Bake in a Bain Marie with lid on for approximately 1 hour at 160°C.
Note: Be careful not to incorporate air into the brulèe.
To make the tuile for crème brulèe:
Sift sugar and flour together.
Stir in the egg whites. Add the butter (making sure the butter is at room temperature – but not cold), except the solids that settle to the bottom.
Stir
Let rest in the refrigerator for minimum 15 minutes.
When rested spread onto a clean silpat mat and sprinkle each tuile with sesame seeds.
Bake at 150°C for 7 to 12 minutes. They are cooked when golden in colour.
Loosen the tuiles with a palette knife and slide mat onto a bench top to cool quickly (and stop them from cooking any further).
When cool put into air tight container until ready to use.