1.
Butter poached king prawns & osciettra topped pickled quail egg <ul><li>Course : starter </li></ul><ul><li>Accompanied with (on plate) : salad of micro sorrel & frisse, roasted butternut cubes, air dried cherry tomato, raspberry & truffle oil vinaigrette </li></ul><ul><li>Suggested wine: sauvignon blanc/ pinot grigio ( pouilly fumet /Trimbach) </li></ul><ul><li>Preparation Time :20 minutes </li></ul><ul><li>Cooking time : 10 minutes </li></ul><ul><li>Plating : 1 min </li></ul><ul><li>Cost per portion : 125 INR (approx.) </li></ul><ul><li>Selling price : 450 INR (keeping 28% food cost) </li></ul><ul><li>Calories : 160 / portion </li></ul><ul><li>Allergy Information : contains Diary, shellfish </li></ul>

2.
Recipe makes = 1 portion <ul><li>King prawns (16-18) = 4 no: </li></ul><ul><li>Oscietra caviar = 1 gm. </li></ul><ul><li>Air dried Cherry tomato slice = 4 no: </li></ul><ul><li>Butternut/pumpkin = 200 gm. </li></ul><ul><li>Quail egg pickled in vinegar = 2 no: </li></ul><ul><li>Micro sorrel & frisse lettuce = 10 gm. </li></ul><ul><li>Raspberry coulis = 20 ml </li></ul><ul><li>Lime juice = 5 ml </li></ul><ul><li>Truffle oil = 1 ml </li></ul><ul><li>Parmesan powder = 10 gm. </li></ul><ul><li>Tomato powder = 10 gm. </li></ul><ul><li>Olive oil extra virgin = 2 ml </li></ul><ul><li>Black pepper from mill = 2 gm. </li></ul><ul><li>Sea salt from mill = 2 gm. </li></ul><ul><li>Clarified butter = 250 gm. </li></ul><ul><li>Garlic powder = 2 gm. </li></ul><ul><li>Method </li></ul><ul><li>Clean & Devine prawns , dry roast the shell powder it & sieve to get a fine dust ;mix with parmesan & tomato powder add pepper & salt as required, this is for prawn seasoning as taste enhancer </li></ul><ul><li>Dice butter nut / pumpkin in 1.5 cm cubes make 4 ,marinate with olive oil, garlic powder, salt& pepper, roast in pre-heated oven at 180c for 20 min </li></ul><ul><li>make it gets cooked with out losing the shape </li></ul><ul><li>Mean while keep the clarified butter to heat in 5cm deep & 8 cm diameter sauce pan , when the butter is heated to 70c add the prawns cook till tail curls & colour goes orange red, keep in the butter in a warm place </li></ul><ul><li>Mix raspberry coulis ,lime juice & truffle oil to form a thick dressing add salt </li></ul><ul><li>Half the quail egg sprinkle with salt & pepper </li></ul><ul><li>Make a bouquet of leaf , sprinkle with olive oil, salt & pepper </li></ul><ul><li>Plating </li></ul><ul><li>Arrange as shown in the picture, leafs on the corner, cubes of butternut on top of dried tomato then place caviar topped quail egg, </li></ul><ul><li>arrange prawns one by one parallel to the cubes giving a good gap & dust with parmesan mix for seasoning </li></ul><ul><li>Drizzle raspberry coulis near to prawns as </li></ul>

3.
Chancre crab salad with pressed tomato & tempura fried oyster

4.
Prawn fed salmon with black pudding & apple crunchies accompanied by baby vegetables , basil oil & tomato air

5.
Chocolate fondant & baileys icecream with three melon shot

6.
Bacon & parmesan crusted maze fed chicken with chorizo puy lentil cassoulet ( for plated banquets)

7.
Roasted lamb canons, sauted broad beans, wilted spinach & panfried potato

8.
Conference breaks

9.
Sit down banquets

10.
At work