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Ingredients

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Tartlets

  • Red and white quinoa 1.0 cup
  • Flaxseed flour 25.0 g
  • Salt, pinch
  • Pumpkin 300.0 g
  • Fresh garlic 25.0 g
  • Eggs, 1 each
  • Cornflour, 2 tbs 15.0 g
  • Ginger powder 2.0 g
  • Nutmeg 2.0 g
  • Cloves, ground 2.0 g
  • Cinnamon 2.0 g
  • Coconut milk 125.0 ml
  • Robertsons Black Pepper 800 g 2.0 g
  • Ginger 20.0 g

Poached Prawns

  • Prawns12 each
  • Beetroot, sliced 100.0 g
  • Fresh garliccrushed 25.0 g
  • Ginger, sliced 25.0 g
  • Onions, quartered 100.0 g

Chilli Garlic Sauce

  • Prawn shells
  • Carrots 100.0 g
  • Onions 100.0 g
  • Celery 100.0 g
  • Fresh garlic 25.0 g
  • Olive oil 30.0 ml
  • Peanut oil 15.0 ml
  • Robertsons Turmeric 800 g 15.0 ml
  • Smoked chilli flakes 10.0 g
  • Thai chillis, fresh, large 30.0 g
  • Fish sauce 25.0 ml
  • Coconut cream 2.0 tins

Deliver a fusion of flavours & textures with this Red Quinoa-Crusted Pumpkin Tartlet, topped with Beetroot-Ginger Poached Prawns and drizzled in a spicy Chilli Garlic Coconut Sauce. 

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Preparation

  1. Tartlets

    1. Cook the quinoa in 2 cups of water. When all the water is absorbed, remove from the heat and allow to cool. 
    2. Add flaxseed flour and pulse in food processor just enough to combine. Do not overblend. 
    3. Press into 20 cm tart moulds with 5 mm thick base and sides. 
    4. Roast the pumpkin and garlic at 180 °C for 15 min. Allow to cool and blend with all the other filling ingredients. 
    5. Pour into shells and bake at 180 °C for 45 min until golden brown and quinoa is crisp.  
  2. Poached Prawns

    1. Shell and devein the prawns. Keep the shells aside for the sauce. 
    2. Add the beetroot, garlic, ginger and onion to a pot of boiling water (2 L). 
    3. Allow to simmer for 15 min until beetroot stock has reduced by a third. 
    4. Poach the prawns for 1-2 min max.
  3. Chilli Garlic Sauce

    1. Roast the prawn shells until bright and crisp, about 20 min. 
    2. Make a mirepoix with the carrot, onion, celery and garlic. 
    3. Sauté for 5 min in the olive oil and peanut oil. Add the prawn shells and mix well. 
    4. Add the turmeric, chilli flakes and chillies with the fish sauce. Mix well. 
    5. Add enough water to cover the ingredients and allow to simmer and reduce by half. 
    6. Strain and reserve only the stock. 
    7. Add to a pot with the coconut cream and allow to further reduce by half.  
  4. To Serve

    1. Garnish with basil shoots, micro greens and coconut flakes.
    2. Assemble as per picture, or as desired.
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