Grilled Prawns Aioli, Peppers,Beets, Red Wine and Star Anise

Name: Grilled Prawns Aioli, Peppers,Beets, Red Wine and Star Anise
Yield: 2
Ingredients: 0.0 6 Whole Tiger Prawns; 100.0g Garlic cloves; 500.0ml Cream; 500.0ml Wine, red; 150.0g Sugar; 1.0g Star anise; 1.0pc Pepper, yellow; 1.0pc Pepper, red; 100.0g Sugar, Brown; 0.0 100g Apple Cider Vinger; 5.0ml Olive oil; 1.0g Rosemary, fresh; 1.0ml Salt; 100.0g Beetroot, raw; 1.0ml Robertsons Black Pepper 800 g

Grilled Prawns Aioli, Peppers,Beets, Red Wine and Star Anise – - Recipe

This dish is a classic of Spaish tapas, prepared with modern techniques and with the addition of flavours and textures which complete its flavour and balance. (Chef Mario Loina)

...

For the Prawns:

6 Whole Tiger Prawns

For the Aioli Cream:

Garlic cloves 100.0 g
Cream 500.0 ml

For the wine reduction:

Wine, red 500.0 ml
Sugar 150.0 g
Star anise 1.0 g

For Bell Peppers:

Pepper, yellow 1.0 pc
Pepper, red 1.0 pc
Sugar, Brown 100.0 g
100g Apple Cider Vinger
Olive oil 5.0 ml
Rosemary, fresh 1.0 g
Salt 1.0 ml

For Beetroot Disc:

Beetroot, raw 100.0 g
Robertsons Black Pepper 800 g 1.0 ml
Robertsons Black Pepper 800 g

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800g R389,34

6 x 800g R2.336,06

Added to cart: Robertsons Black Pepper 800 g

Not available on webshop via your current trade partner

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*Indicative price (ex VAT)

Fusion

Summer

Main Course

Poultry

This dish is a classic of Spaish tapas, prepared with modern techniques and with the addition of flavours and textures which complete its flavour and balance. (Chef Mario Loina)

...

Preparation

For the Prawns:
- Clean and shell the prawns leaving the tail and remove the head.
For the Aioli Cream:
- Place the peeled garlic cloves and cream in a vaccum bag for 24 hours in the fridge.
- Bake in a combi steam for 5 minutes.
- Strain and reduce over a low heat to thicken the cream.
For the wine reduction:
- Put wine in a pot, sugar, star anise and reduce on a low heat and strain off.
For Bell Peppers:
- Peel and cut the peppers into very small dice (brounoise).
- Make a sugar syrup and vinegar, reduce over low heat.
For Beetroot Disc:
- Cook the 3 beetroots in a combi steamer for 25 minutes.
- Clean them and use one beetroot to make 2mm thick disks with a slicer.
- Dry them in the oven at 80 C. Blend the other 2 beetroots adding oil and salt until you get a smooth and velvety cream.

Fusion

Summer

Main Course

Poultry

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Grilled Prawns Aioli, Peppers,Beets, Red Wine and Star Anise

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Ingredients

For the Prawns:

For the Aioli Cream:

For the wine reduction:

For Bell Peppers:

For Beetroot Disc:

Preparation

For the Prawns:

For the Aioli Cream:

For the wine reduction:

For Bell Peppers:

For Beetroot Disc:

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What you'll get:

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Grilled Prawns Aioli, Peppers,Beets, Red Wine and Star Anise

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Ingredients