Tortellini, Prawn Saganaki, Fried Chickpea, Jamon, Feta
Prawn Mousse
Ingredients:
400g Australian Prawn meat
2x eggs
250ml cream
¼ bunch of chives (chopped)
¼ bunch of dill(chopped)
¼ bunch of chervil(chopped)
Zest of lemon
Pinch of cayenne pepper
Salt and pepper
Method:
Clean prawns, place in blender, puree prawn meat, once pureed add eggs one egg at a time, then add cream. Put mousse mousse into bowl, add chopped herb sand cayenne pepper, salt and pepper and fold through.
Pasta Dough
Ingredients:
200g semolina
100g of plain flour
100g of sharps flour
4x eggs
Water to combine
Method:
Mix all dry ingredients, then mix eggs and water if necessary knead to dough. Glad wrap and let rest for an hour. Once rested, laminate dough through pasta machine and spoon mousse intermittently on sheet every 6cm. Fold dough over from top to bottom. Using a ring cutter approximately 7cm in diameter, cut out half moon shapes. Sticking index finger in the middle fold both edges together, twisting. Should make 20 pieces of tortellini.
Lobtser oil
Ingredients:
2x lobster carcasses
6x cups of olive oil
1x sprig of tarragon
1x tsp of tomato paste
½ orange zest
½ lemon zest
Method:
Roast lobster carcass and crush with mortar and pestle, add crushed carcass to pot, cover with oil, zest and tarragon. Put over moderate heat until very brightly couloured, simmer on low for 40 mins to an hour. Let cool, strain through a cheese clothed lined siv.
Sauce
Ingredients:
100g chick peas soaked
½ onion
½ bunch of garlic
1x celery stick
Method:
Soak 100g of chick peas in 400ml of water overnight. Strain water, put chick peas in pot, cover with water add half an onion, garlic and celery simmer for 20 mins.
Completion
Ingredients:
1x tablespoon of seeded mustard
4L of water
4 tbs of salt
½ bunch of chopped parsley
1x bunch of chopped chervil
50g of feta
100g of Jamon
Method:
To complete dish, fry off lobster oil in pan with chick peas, add seeded mustard, keep aside. Boil 4L of water a 4tbs of salt. Add tortellini and cook for 4mins, strain. Add to lobster oil with chick peas and seeded mustard, add ½ a bunch of chopped parsley and one bunch of chopped chervil. Plate tortellini, five per person, garnish with oil and chick peas, crumbled feta and sliced jamon.
