Posh Prawn Cocktail

posh-prawn-cocktailKing Prawns Marinated in a Coriander, Lime and Ginger Dressing, Tumbled with Baby Prawns, lying on a Bed of Beetroot Carpaccio, with Micro Cress, Carrot Coriander and Lime and Pickled Cucumber Spaghetti, Little Dots of Marie Rose Sauce, Saffron Aioli and Beetroot reduction to garnish and a Parmesan Crisp to finish

3 large beetroot
4 limes
50g fresh horseradish
2 carrots
50g fresh coriander
1 large cucumber
Pinch of fennel seeds
100ml white wine vinegar
30g sugar
Teaspoon of ground cumin
8 Madagascan Prawns
8 King Prawns (de-veined)
32 Baby Luxury Prawn
100g Grated Parmesan
Small Pinch of Saffron
2 Garlic Cloves
400g Mayonnaise
Pinch of Paprika
200g Tomato Ketchup
Tablespoon Worcester Sauce
Teaspoon of Tabasco Sauce
Zest and Juice of 1 lemon
100g fresh ginger
Garnishing edible flowers or micro cresses

To create the beetroot carpaccio which is the base of the starter, put beetroot into a pan and bring to the boil. Cook until soft. Once cooled, peel and finely slice. Lay the beetroot onto parchment paper on a small flat tray, overlapping each slice until the tray is covered. Place another piece of parchment paper on top of the beetroot, followed by another flat tray and a weight to create a press. Place all of this in the fridge for 5 to 6 hours. Remove from fridge once pressed, with a pair of sharp scissors cut to the required size of the plate being used for the starter – ideally long rectangles.

To make the beetroot reduction, take the beetroot trimmings and in a food processor blend with a pinch of salt and a pinch of black pepper, zest and juice of two limes and 20g of grated fresh horseradish. Pulse to a puree and if needed, add a little touch of olive oil. Pass through a sieve.

For the Marie Rose and Saffron Aioli, split the mayonnaise into two separate mixing bowls. In the first, add the zest and juice of one lemon, a pinch of salt and pepper, a teaspoon of tabasco, a tablespoon of worcester sauce and 200g of tomato ketchup, along with a pinch of paprika and mix.

For the saffron aioli, add one crushed garlic clove and a pinch of saffron to the mayonnaise in the second mixing bowl. Mix well and allow to cool in the fridge for an hour before mixing again.

For the spaghetti cucumber, thinly slice the cucumber length ways avoiding the seeds in the centre. Very finely slice these slices into spaghetti strips and place into a suitable size mixing bowl.

For the pickling liquor, take the sugar and vinegar and fennel seed, place in a pan and bring to the boil and simmer for 3 minutes. Pour the liquor over the spaghetti cucumber, place in the fridge and allow to chill. This will need to be drained just before serving.

For the carrot, coriander and lime, peel the carrots and grate on a cheese grater. Gently season with salt and place in a colander over a mixing bowl and allow the carrot to bleed. After 40 minutes, take the carrot and squeeze out any remaining juice and place in a clean mixing bowl. Add a teaspoon of ground cumin, zest and juice of two limes and 15g of chopped coriander.

To prepare the prawns, firstly make sure the prawns are de-veined and all shell has been removed. Add the prawns to a pan of boiling water, seasoned well with salt. Boil for approx. 2 to 3 minutes until they are cooked (white all the way through). Drain from the water and dress with the zest of one lime, olive oil, chopped coriander and a good grating of fresh ginger.

With the Madagascan prawns, leave whole and blanch in a pan of boiling water, seasoned well with salt. Once cooked, chill immediately by plunging them into iced water. Drain from the water and skewer onto a small bamboo skewer, alternating with the king prawns.

To create the parmesan crisp, very finely grate the parmesan and add a pinch of plain flour. Scatter this thinly over parchment paper on a baking tray and bake in the oven at 180 degrees until golden brown. Once cooked, either cut into triangles whilst still hot or break up roughly once cooled.

To assemble the starter: Place the carpaccio on the plate, followed by a tablespoon stack of the pickled cucumber at one end of the carpaccio, with a tablespoon stack of the carrot, cumin and coriander in the middle. Sit the prawn skewer elegantly on top, with the base of the skewer at the empty end of the carpaccio. Place each of the three dressings into a separate piping bag and alternate dots around the carpaccio. Finish with the parmesan crisp and decorate with micro cress or edible flowers. Bon appetite!