September is almost over, so here is the final recipe from our first International Chef of the Month, Chef Ana Birac – a fresh Tiger Shrimp dish. Enjoy!
Frozen White Tomato Mousse – Tomato Concasse with Bear Bow – Parmigiano Churros – Marinated Black Tiger – Chilly Cream – Cow Cheese Cream – Tuna Pellet
For 2 people:
0,25kg tomato ~ 8.8 ounces
0,2L whipped cream ~ 7 ounces
0,05L bear bow ~ 1.7 ounces
0,2L water ~ 4/5 cup
0,1kg butter ~ 3.5 ounces
0,2kg flour ~ 7 ounces
1 egg yolk
0,1kg grana padano (grated) ~ 3.5 ounces
2 pieces of black Tiger prawn
0,1kg mayonnaise ~ 3.5 ounces
0,05kg chili powder ~ 1.75 ounces
0,2kg cow cheese ~ 7 ounces
0,1kg cream ~ 3.5 ounces
0,02kg tuna ~ 1 ½ tablespoons
0,02kg onion (minced) ~ 1 ½ tablespoons
0,01kg parsley (minced) ~ 4 tablespoons
0,01kg thyme (minced) ~ 4 tablespoons
0,01kg majoran ~ 6 tablespoons
0,01kg rosemarie ~ 6 tablespoons
0,01kg basil ~ 6 tablespoons
sunflower oil, olive oil
Blanch all the tomato. Take half of the tomato, peel it and leave to squeeze through cheesecloth over night. Take the other half and cut it into small cubes and marinate with olive oil, bear bow, salt, pepper, and basil.
The next morning whip the cream really hard, then add the tomato liquid and put it into freezer. Leave it there for 2 – 3 hours.
Heat the water with butter. When it boils, remove it away from the heat source and add flour. Mix it well and leave it to cool down to 60 degrees Celsius (140 degrees Fahrenheit). After that happens, stir in the egg yolk and grana padano and mix well. Take the patisserie bag and put the batter inside and make rings. Fry it in sunflower oil.
Clean the Black Tiger prawns and put them in one pan over boiling water. Add butter, salt, pepper, olive oil and all the green spices. Heat it for exactly 12 minutes (until Black Tiger becomes lightly pink) and then cool them down.
Mix mayo and chili in thermomixer and put in the fridge.
Mix cow cheese and cream in thermomixer, pass the mixture through the sieve and add some salt and pepper. Then put in the fridge to cool.
Fry the onion and add the rest of the green spices and tuna, mix them well. Make small balls and put them on a pan and fry in sunflower oil.
Put everything on the plate just like it is in the picture.
Note: Chef Ana is from Croatia so she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system.