Savage Sundays : The Grand Plateau

Main Ingredients

Poaching the Prawn & Lobster

Technique

Lobster

• Rinse the live lobsters under cold running water to remove any beach sand etc.
• With a bamboo skewer insert through the bottom of the tail up towards body to straighten.
• Set Aside.

Prawns

• With a pair of kitchen shears, remove the horn from the top of the head and cut down the back of the shell exposing the black vein.
• Gently pull back the shell and rinse under cold water to remove the vein.
• I like to leave the prawns whole for presentation purposes as well as flavour.

Poaching Liquid & Cooking

• Place all of the dried spices in a sachet and tie firmly.
• Place in a heavy bottom pot with water, salt, sachet of spices, coriander stems and orange halves.
• Bring up to a simmer and reduce heat and hold for 10 minutes.
• Prepare your ice water for shocking.
• Bring the pot of water back up to a slow simmer, place the prawns inside for approximately 5 minutes*
• *Note, depending on the size of the prawns the cooking time will vary.  Cook until just opaque in the center.
• With a strainer/ spider remove the prawns from the hot water and place in the ice water to stop the cooking.
• Hold in the ice water until just chilled.  Remove and place in the chiller until ready to serve.

• Bring the cooking liquid back up to a slow simmer and place the lobsters inside for approximately 5 minutes*
• *Note, depending on the size of the lobster the cooking time will vary.  Rule of thumb 7 minutes for every 500 grams.
• Cook until just all the way through and transfer to the shocking water as you did with the prawns.
• Once cooled remove from the shock water and separate the tail from the head, removing the tail meat.
• Save the shells for presentation.

Technique

• Place all of the ingredients in a mixing bowl and season to taste with salt, white pepper and lemon juice.
• Note* Ubi/Purple Yams are a local tuber.  If not available in your region, you can substitute with any yam or potato of your liking.
• Once the salad is mixed.  Cover and place in the fridge until ready to serve.
• When ready to serve, fry the lobster tails and heads for presentation purposes.
• Stuff the salad back into the shells of the tails as in the picture to follow.

Technique

• In a heavy bottom pot combine the fish stock, galangal, ginger, lemongrass, cabe rawit* sub any hot chili.
• Bring to a slow simmer and reduce by half.
• Strain and chill.
• Slice each scallop into thirds through the middle. and season with sea salt.  Let stand for approximately 15 minutes.
• Combine the chilled fish fume with crème fraiche, citrus juices and espelette chili*. Note substitute cayenne if not available in your region.
• Place the scallops into the crème fraiche mixture and let stand for 10 minutes.
• Just before placing in the scallop shells to serve, add the finely sliced kemangi.*. Note lemon basil or tarragon is also a good substitute.
• Place three sliced of scallop in each shell with the crème fraiche mixture.
• Top with orange segments as in the picture to follow.

Technique

• Place all of the ingredients in a blender and puree smooth.
• Transfer to serving dish until ready to use.

Technique

• Place all of the ingredients in a blender and puree smooth.
• Transfer to serving dish until ready to use.

Technique

• In a blender place the egg yolks, vinegar, lemon juice garlic and roasted garlic with spirulina.  Process smooth.
• Slowly drizzle in the vegetable oil to emulsify. 
• Season to taste with salt and white pepper.
• Note- if the aioli gets to thick you may need to add a table spoon of water along the way during the process of adding the oil to emulsify.
• *Note:  Blue Magic Spirulina is a wonderful product from Australia.  It is available on line and expensive, but worth it!  It has a vibrant blue colour and smoother taste than green spirulina.