Poached Prawn, Mint, Rocket and Pea Consommé with Beetroot Cream

Jennifer du Toit Executive Chef Gigi’s Brasserie 

Hotel Izulu

Poached Prawn, Mint, Rocket and Pea Consommé with Beetroot Cream

Ingredients (Serves 3)

9 each                                                                  Large Prawns, cleaned, shelled

500 ml                                                                 Clear Vegetable Stock

1 small punnet                                              Rocket Leaves, rinsed

12 each                                                               Mint Leaves, rinsed

30 g                                                                        Peas, cooked

50 ml                                                                    Orange Liquor

1 small bunch                                                 Thyme, rinsed

100 g                                                                     Beetroot, cooked

50 ml                                                                    Fresh Cream

Edible Flowers, for Garnishing

Salt, for seasoning

Method

  1. In a medium sized pot, heat the orange liquor, thyme, and 500ml water. Simmer gently for 5 minutes and strain. Keep liquid hot.
  2. Make the beetroot cream; blend together the cooked beetroot and fresh cream until smooth. Season with salt.
  3. In a blender, blend the vegetable stock, mint leaves, rocket and half of the peas together. Strain through muslin cloth and set aside. Season with salt. Heat and keep warm.
  4. Poach the prawns in the orange liquor liquid, simmering gently for 30 seconds. Remove and season the prawns.
  5. To serve; Pour the pea consommé into a bowl, add the cooked peas, poached prawns and flowers.
  6. Spoon the beetroot cream into the consommé or serve on the rim of the bowl.
  7. Enjoy

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