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Title: X Rated Prawns
Yield: 1

Ingredients

  ------------------------------SOUP------------------------------------
    450 ml vegetable stock
    1/2    onion; finely chopped
      2    tomatoes; deseeded and
      1    ; chopped
     15 ml tomato puree
    1/4    cabbage; finely shredded
    1/2    potato
    150 ml double cream
      1    handful parsley; chopped
 
  --------------------------POTATO CAKES--------------------------------
    1/2    potato
     15 ml chopped chives
     15 ml olive oil
 
  -----------------------------PRAWNS-----------------------------------
      5    tiger prawns
     15 ml olive oil
 
  ------------------------GRIDDLED HALIBUT------------------------------
     15 ml olive oil
    1/2    halibut steak
    1/3    onion; cut into wedges
 
  ------------------------STEAMED HALIBUT-------------------------------
    1/2    halibut steak
      1    handful rosemary
 
  ------------------------SAUTEED CABBAGE-------------------------------
     15 ml olive oil
    1/2    cabbage; thinly shredded
     30 ml white wine
      1    handful chopped fresh herbs
           -eg.; chives, parsley or
      1    ; chervil, dill
 
  ----------------------------DRESSING----------------------------------
    1/3    onion; roughly chopped
     30 ml red wine vinegar
    150 ml white wine
     60 ml olive oil
    1/2    goats' cheese
 
  ---------------------GOATS' CHEESE ON TOAST---------------------------
    1/2    goats' cheese
      1    thick slice bread
      1    olive oil

Instructions

SOUP:

1 Loosely wrap the potato half in clingfilm and microwave on high for 8-10
minutes. Spoon out the flesh of the cooked potato and set aside.

2 Pour the vegetable stock into a large pan and bring to the boil. Add the
onion and cook for two minutes, then add the tomatoes, tomato puree,
cabbage
and cooked potato. Simmer gently until the vegetables are tender. Add the
cream and parsley, and blend until smooth. Season and serve.

POTATO CAKES:

1 Loosely wrap the potato half in clingfilm and microwave on high for 8-10
minutes. Spoon out the flesh of the cooked potato and mash.

2 Mix in the chives and season. Heat the oil in a shallow pan. Spoon the
potato into a ring placed in the pan and saute for 3-4 minutes on each side
or
until golden brown.

PRAWNS:

1 Peel and devein the prawns. Heat the oil in a shallow pan and saute the
prawns for 4-5 minutes or until pink and cooked through.

GRIDDLED HALIBUT:

1 Heat the oil in a griddle pan and cook the fish with the onion. Serve
with
the potato cakes, prawns and lemon wedges.

STEAMED HALIBUT:

1 Skin the fish. Steam over boiling water with the rosemary. Serve.

SAUTEED CABBAGE:

1 Heat the oil in a wok, add the cabbage and cook until tender. Add the
wine
and simmer until reduced. Stir through the herbs and serve.

DRESSING:

1 Blend all the ingredients together in a processor, sieve into a bowl,
season
and serve.

GOATS' CHEESE ON TOAST:

1 Place the goats' cheese and bread on a baking sheet, drizzle with olive
oil
and toast until the bread is toasted and the cheese begins to melt. Serve
the
cheese on the bread with the sauteed cabbage.

Converted by MC_Buster.

continued in part 2

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