Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
Spicy red prawn consommé jelly 1 kg red prawn heads 100 gm onion 80 gm ripe tomato 2 garlic cloves 50 gm ginger Coconut oil Egg white to clarify the stock (50gm x lt.) 2 Jelly sheets
Young and grated coconut mellum with turmeric and ginger 100 gm young coconut flesh cut as tagliatelle 30 gm grated coconut 10 gm onion 5 gm garlic 5 gm ginger 8 curry leaves Turmeric powder Olive oil
Purple raja ala foam 60 gm mustard oil 40 gm olive oil 500 gm boiled raja ala 180 gm boiled raja ala water 220 gm cream Salt
Yogurt curry sauce 5 curry leaves 1 gm cumin seeds 1 gm mustard seeds 1 gm fenugreek seeds 50 gm oil mustard 150 gm finely chopped onion 100 gm finely chopped garlic 50 gm tomato puree 100 gm yogurt 250 gm water 30 gm cream 5 gm chopped coriander 5 gm Garam Masala 5 gm cumin powder 3 coriander powder 5 gm chilli powder 3 turmeric powder 2 fenugreek powder
Yogurt and lemon skin 750 gm milk 150 gm milk powder 40 gm yogurt Lemon skin
Others Baby mustard leaves Spinach sprouts Coriander leaves Spring onions Young coconut (water and flesh) Preserved ginger Lemon skin confit Mustard oil Reduced prawn stock Red prawn cooked in young coconut water and prawn stock
Spicy red prawn consommé jelly In a hot sauce pan roast the red prawn head with coconut oil. Remove and reserve. In the same sauce pan simmer the onion, the garlic, the ginger and the tomato. Add the heads and cover with water. Boil for 30 minutes and strain. Clarify the stock with egg white, add the soaked jelly leaf (1 leave for 200 gm prawn stock) and set it in the plate. Keep in the fridge until use.
Young and grated coconut mellum with turmeric and ginger Open the young coconut and keep the water. Remove all the flesh and cut it as tagliatelle. In a fry pan sauté the onion, the garlic, the ginger and the curry leaves for 2 minutes with the olive oil. Add the rest of the ingredients and sauté it for 2 minutes more. Keep in the fridge.
Purple raja ala foa Boil the raja ala with water until cook. Strain it and keep the water. In a blender mix all the ingredients until obtain a finely consistency. Put in an ISI bottle for foams and keep in the fridge.
Yogurt curry sauce Fry in a pot the curry leaves and all the seeds with the oil. Add the onion, the garlic and the tomato and cook it for a couple of minutes. Pour the water, the yogurt and the rest of spices and cook the mix for 5 minutes. Make it cold and keep in a squeeze bottle in the fridge.
Yogurt and lemon skin Mix the water with the milk powder and bring it to boil. Remove from the heat and when it is around 60 degrees mix the yogurt and keep it in a warm place. When it starts to create the skin, grate the lemon on the top of it. Keep in the fridge.
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