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Monday, Nov 10, 2003

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The winning recipe

Prawn mousseline with roasted pepper cream

Ingredients:
Prawns - 250 gm
Spinach - 1 bunch
Cream - 200 ml
Bellpepper -1
Butter - 1 tbsp
Thyme - 1 sprig
Chopped carrot - 1 tsp
Chopped celery - 1 tsp
Chopped leeks - 1 tsp
Salt and pepper to taste

Method:

De-vein the prawn, puree and strain. Add egg yolk and cream to the mixture and fold. Divide the mixture into three parts, into the first part add 11/2 tsp of spinach puree and into the second part add chopped herbs. Retain the third part as it is. Apply each part of the mixture on a foil and stack one on top of the other and roll into a roulade. Steam for six to seven minutes. Cut into three servings.

Charbroil the bellpepper, remove the skin and puree. Add cream and strain. To assemble, sauté the spinach, season and arrange in the centre of the plate. Place the mousseline cut into three. Drizzle the bellpepper cream around the mousseline.

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