Hi everyone!
I was greatly inspired by Masterchef Australia, and decided to start creating my own range of signature dishes, and God-willing i'll cook them one day for you personally in my own Restaurant in Stellenbosch!!!!
The name of the restaurant will be Psyche-Chillic!(let the food do the talking!)-the name is a pun on Psyce-dillic, and also a loaded word, as I will be doing Psychiatry! I would design the restaurant to have a very earthy-almost therapeutic interior with bare-foot, sand and stone, classic music! Great food, and relaxing music!
So here goes! I'm sharing my very own favourite recipe with you! Try it out and let me know what you think! I will be looking forward to getting your feedback:
Ginger-chilli prawn tower
(serves 2)
Preparation time: 45 minutes
Preparation suggestion: smile, and listen to classical music!!!
Ingredients:
Basmati rice (2 cups)
deli-mushrooms (20)
peacan nuts (20)
tiger prawns (20)
fresh ginger (2 big roots)
raw chillies(red) (4)
garlic cloves (4)
peppadews (4)
fennel/dill(fresh) 4 stems
black pepper 1 tablespoon
lemon 1 whole
butter 2 tablespoons
brown sugar 1/2 cup
red wine(Durbanville hills-cabernet sauvignon) (2 cups)
Step1
Getting the rice prepared
Take the 2cups basmati rice, place in oven-safe cooking bowl, cover generously with boiled water, add 1tsp course salt, and 2tablespoons of olive oil, and cook on high for 15minutes, or untill done.Crush the peacan nuts, but not too fine, and add to the rice.Pan-frie the mushrooms in 1tablespoon olive oil for 3 minutes on high-chop them fine and add to the rice.Mix everything together, and leave to stand.
Step 2
Preparing the reduction
Chop the ginger, and chilli and garlic into very fine square-shaped pieces.Pan fry them in 2tsp olive-oil(on high temperature) untill browning.Add the brown sugar,black pepper and red wine.Bring mixture to the boil.Now turn your temperature down to low and let it simmer for aprox 5 minutes untill thickening.Pour reduction into sauce-bowl and leave to stand.
Step3
Preparing the prawns
Panfrie the prawns until pink.Keep four prawns whole for serving decoration.Prepare the remainder as follows: de-shell the tails, and break the heads off.Now throw the meaty tails into a frying pan.Squeeze the lemon out into the pan, and add the butter.Fry until browning.
Step4
Dishing up
I suggest using two large white plates pre-heated to be warm.
Take the rice-place into a cup, press it together.Now tip it over onto the centre of the plate to create your rice tower.decorate the tower with the fleshy prawn tails in a circular direction,making sure you cover the base of the tower.now place the 2 whole prawns on top of your tower so it looks gourmet! Decorate the tower with your fennel stems, and 1-2 peppadews on top.Pour the reduction over to decorate.And serve!!!!!!
Enjoy! I will create more dishes as time goes on and forward them to you for approval!
Lots of Love. Johan(aka Chef Psyche-chillic!)