Savage Sundays : The Grand Plateau

Karma Beach Bali is open and our weekly Savage Sundays are in full swing. However, if you can’t join us for one of these barefoot luxury days right now, then Chef Joseph is sharing with you the next best thing -the mouthwatering The Grand Plateau. This platter for two features Sumbawa oysters, poached prawns, lobsters and scallops complemented by an array of condiments, all of which is best paired with a bottle of sparkling wine (preferably the Karma Private Collection).  Each Savage Sunday is your day for all-day fun with amazing Mediterranean cuisine and cocktails, paddle-boarding and kayaking, sunset beach bonfires and international DJ’s.

Sumbawa Oysters on the half shell
Giant Papuan Spot Prawn Cocktail
Lobster Ubi Salad, whole grain mustard & tarragon
Diver Scallop Crudo, galangal, espelette chili, crème fraiche, citrus, kemangi
Red Wine Mignonette, Fennel Seed Cocktail Sauce, Spirulina Aioli
Toasted Baguette, spirulina aioli, parsley & sea salt

  • Prep Time:2 hours
  • Assemble Time:20 minutes
  • Yields:4 people

Main Ingredients

  • 16ea.
  • 1.5kg
  • 4ea.
  • 4ea.
  • 1 recipe
  • 1 recipe
  • 1 recipe
  • .75 ea.
  • garnish

Poaching the Prawn & Lobster

  • 4liters
  • To taste (approximately 40-50 grams)
  • 2 ea.
  • 2 bunches
  • 1Tbs.
  • 1Tbs.
  • 1Tbs.
  • 2 tsp.
  • 1ea.
  • 3ea.
  • 1ea.
  • Ice Water for shocking

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.

Lobster Ubi Salad
  • From four lobsters
  • 100 grams
  • 3T.
  • 2tsp.
  • 20 grams
  • 5 grams
  • 2 sprigs
  • to taste
  • to taste
  • to taste

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.


Diver Scallop Crudo

Diver Scallop Crudo, galangal, espelette chili, crème fraiche, citrus, kemangi

  • 4ea.
  • 1 gram
  • 150 ml
  • 20 grams
  • 10 grams
  • 10 grams
  • 1ea.
  • 100 grams
  • pinch
  • ½ ea.
  • 1ea.
  • ½ ea.
  • ½ ea.
  • 1 gram
  • to taste

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.

Next up the condiments……

Red Wine Mignonette
  • 30 grams
  • 80 ml
  • 2 sprigs
  • .5 gram

Technique

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

Fennel Seed Cocktail Sauce
  • 240 ml
  • 2 tsp.
  • ½ ea.
  • 5-6 dashes
  • to taste.

Technique

  • Place all of the ingredients in a blender and puree smooth.
  • Transfer to serving dish until ready to use.
Spirulina Aioli
  • 3 ea.
  • 1 T.
  • ½ ea.
  • 2 tsp.
  • 10 grams
  • 20 grams
  • 100 ml
  • to taste

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.

Toasted Baguette

Toasted Baguette, spirulina and parsley and sea salt

  • .75 each
  • 20% of the recipe above
  • 3 grams
  • to taste

Technique

  • Pre heat your oven to 200 degrees Celsius
  • Line a sheet pan with baking paper.
  • Place the sliced baguette on the sheet pan.
  • Evenly brush the spirulina aioli onto each slice of bread.
  • Sprinkle the parsley and salt over the top of the bread.
  • Place in the oven for approximately 5-6 minutes until begins to crisp yet still soft in the oven.
  • Remove from the oven and let cool to room temperature.

This is a great accompaniment to the lobster ubi salad as well as placing the raw oyster on top!


To Assemble….

Gather all of your pre prepped ingredients
Crushed Ice
Lemon Wedges
Parsley
Arrange artistically to your liking or follow the picture below…..

And don’t forget to pair with…. 

Karma Private Collection Sparkling Wine!

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