Thursday, January 8, 2009

Our Favorite Recipes..


Mango Spiced Prawn Cakes with Tomato-Basil Salsa
Serves 16

A delicious and easy appetizer to add pizazz to your next dinner party. This was created by our Executive Chef, Anthony Kresge, and was the winning entry in a an Hors d'oeuvres competition during his Master Certification at the Advanced Culinary Institute of Italy.

Ingredients
1 lb of de-stemmed, tail off prawns
3 tablespoon of mango spiced chutney
¼ cup of finely diced red bell peppers
¼ cup of finely diced corn kernels
2 tablespoons of finely diced shallots
1 tablespoon of grated ginger
¼ cup or a pinch more if needed of panko bread crumbs
1 tablespoon of orange zest
1 egg
Pinch of Salt, chili powder and black pepper

Procedure
Rinse and De-stem(if needed) raw shrimp, set aside.

In separate bowl mix mango chutney, corn, diced bell peppers, fresh ginger, shallots, chili powder, orange zest, bread crumbs, egg, salt and pepper.

Take one third of the mixture and combine with shrimp in Cuisinart. Pulse Chop until blended...DO NOT BLEND TOO MUCH OR YOU WILL HAVE PASTE. IT SHOULD LOOK LIKE A FINE MINCE.

Return blended shrimp back into the bowl with other ingredients.

Mix well and form into 1 oz balls to be flattened.

Let stand in refridgerator for about an hour to set. Overnight would be ideal. Meanwhile. Mix into Cuisinart Tomatoes, Basil, Salt and Pepper.

Pulse lightly until it looks like a fine mince. Place into mesh strainer and let juices sit over bowl to strain for about 30 minutes.

When Finished, drizzle in Extra Virgin Olive Oil and finely chopped Chives.

For the Aioli:
Take Lemon juice and stir into 1.5 cups of mayo. Crack fresh ground pepper and season to taste.

When Shrimp are set:
Heat up skillet to 320 or flattop with 1tbl spoon of Olive Oil. Place molds into pan and reduce heat to medium. Cook evenly on both sides until golden brown.

To Serve:
Place Crispy Mango Cake on plate or platter.
Top off with Tomato-Basil Salsa and lighty drizzle a ribbon of Aioli over the salsa. You can take extra basil leaves and slice length wise to make a ribbon for garnish.

Digg this

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