Mercury food feature

Lemon grass poached prawn, Thai red curry, sautéed beans and spring onion.
Beef tartar with soft poached egg.
Peaches and ideal milk.


Canapé platter (serves four)

Lemon grass poached prawn, Thai red curry, sautéed beans and spring onion

  • 4 prawns – head off, shelled and de-veined
  • 80g green beans blanched, sliced
  • 40g spring onion sliced
  • 1 large potato
  • 1 small onion
  • 1can coconut cream
  • 40g Thai red curry paste
  • 1stick lemon grass

Plan of action

  1. Bruise the lemon grass and add to a pot with the coconut milk to rolling boil.
  2. Add the cleaned prawns and cook four 7 mins, then remove the prawns and set aside.
  3. In a saucepan sauté of the onions then add curry paste, cook this off for 3 minutes then add the warm coconut milk and lemon grass, let this cook for 10 more mins on a low heat.
  4. Peel the potato and cut into 2cm cube, coat with oil, salt and pepper and roast in the oven at 180 degrees for 15mins or till tender.
  5. As soon as the potato comes out add the green beans and prawns to the pan to warm and we are ready to plate


Beef tartar with soft poached egg

  • 100g beef fillet cut into small dice
  • 30g chopped parsley
  • 20g chopped red onion
  • 20g chopped dill cucumber
  • 1/3 tsp hot English mustard
  • 1tsp olive oil
  • Cracked black pepper
  • 4 small eggs
  • 50ml spirit vinegar
  • 100ml water

Plan of action

  1. Mix all ingredients together except eggs and vinegar (beef tartar)
  2.  Heat the water and vinegar on the stove till just a light boil occurs, then drop the heat slightly
  3. Crack the eggs into individual cups
  4. Stir the water and add the eggs 1 at a time
  5. Let them cook for 5 minutes each, take them out to cool
  6. Divide the tartar into four small containers and place the egg on the side
  7. Add your choice of garnish


Peaches and ideal milk

  • 1 Can ideal milk
  • 3 gelatine leave/ 1 envelope gelatine powder
  • 2 whole peaches
  • 1 stick of cinnamon
  • 2 cardamom seeds
  • 100g puff pastry, cut in quarters
  • 100ml whipped cream
  • 1 ice block tray

Plan of action

  1. Bloom the gelatine
  2. Heat ¼ can ideal milk with the cinnamon stick and cardamom seed and dissolve the gelatine in it, then strain
  3. Mix the warm liquid into the rest of the cold ideal milk, pour into the ice cube tray and set in the fridge
  4. Bake the four quarter pieces of  puff pastry at 180 degrees for 12 minutes
  5. Skin the peaches and slice  four slices per portion
  6. To plate- place the puff pastry disc on the plate, spoon on the whipped cream, top with the sliced peaches and a side of panna cotta