Serves 4
PORTIONS
Ingredients
Creamy butternut squash purée
500g butternut squash flesh, peeled, cut in
small cubes
2 onions, peeled, sliced
5 cloves garlic, crushed
olive oil
50cl chicken stock
20cl coconut milk
pinch of salt and pepper
Herb and black sesame Viennoise crisp
80g butter
85g breadcrumbs
3 tbsp minced fresh parsley
3 tbsp crushed black sesame seeds
pinch of salt and pepper
Niaouli rum stacked Caledonia prawns
20 prawns 30/40 grams each
olive oil
6cl niaouli rhum
fleur de sel
pepper
Ingredients provided by
Method
Creamy butternut squash purée
In a large pot sweat squash, onion and garlic over a low heat with a trickle of olive oil.
Add chicken stock and cook in a covered pot 20 min approx..
Add coconut milk and continue to cook 8-10 min until squash is soft.
Mix in a blender to get a smooth and creamy texture. Add salt and pepper to taste.
Herb and black sesame Viennoise crisp
Mix butter, breadcrumbs and parsley in a food processor.
Toast sesame seeds in a frying pan and add to breadcrumb mix.
Niaouli rum stacked Caledonia prawns
Peel the prawns carefully. Make an incision on the back to clear the vein.
In a frying pan, sear prawns carefully on both sides in olive oil then flambé with niaouli rum (prawns are delicate, do not cook them too long). When prawns are cooked, dip in Viennoise crisp to coat.
Dress the plate. Using a shallow dish, spoon on the creamy butternut purée. Place 5 crisp-coated prawns on top of the purée.
Wine match: 2014 Equinox Waipara Valley Chardonnay
Aromas: Elegant white peach and a touch of smoky oak. Fresh and complex.
Palate: Powerful and weighty, yet retaining fresh acidity. The wine unfolds along the palate as you find the fruit, the spicy oak and the rich brioche.
This weighty Chardonnay will complement the creamy butternut squash and juicy seared prawns.
