{"id":33,"date":"2013-11-05T12:53:50","date_gmt":"2013-11-05T12:53:50","guid":{"rendered":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/?p=33"},"modified":"2014-01-29T11:35:48","modified_gmt":"2014-01-29T11:35:48","slug":"mercury-food-feature","status":"publish","type":"post","link":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/mercury-food-feature\/","title":{"rendered":"Mercury food feature"},"content":{"rendered":"<p>Lemon grass poached prawn, Thai red curry, saut\u00e9ed beans and spring onion.<br \/>\nBeef tartar with soft poached egg.<br \/>\nPeaches and ideal milk.<\/p>\n<p><!--more--><\/p>\n<p><b><span style=\"text-decoration: underline\">Recipe:<\/span><\/b><\/p>\n<p><b><i><span style=\"text-decoration: underline\">Canap\u00e9 platter (serves four)<\/span><\/i><\/b><\/p>\n<p><span style=\"text-decoration: underline\">Lemon grass poached prawn, Thai red curry, saut\u00e9ed beans and spring onion <\/span><\/p>\n<ul>\n<li>4 prawns \u2013 head off, shelled and de-veined<\/li>\n<li>80g green beans blanched, sliced<\/li>\n<li>40g spring onion sliced<\/li>\n<li>1 large potato<\/li>\n<li>1 small onion<\/li>\n<li>1can coconut cream<\/li>\n<li>40g Thai red curry paste<\/li>\n<li>1stick lemon grass<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Plan of action<\/span><\/p>\n<ol>\n<li>Bruise the lemon grass and add to a pot with the coconut milk to rolling boil.<\/li>\n<li>Add the cleaned prawns and cook four 7 mins, then remove the prawns and set aside.<\/li>\n<li>In a saucepan saut\u00e9 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.<\/li>\n<li>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.<\/li>\n<li>As soon as the potato comes out add the green beans and prawns to the pan to warm and we are ready to plate<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline\">\u00a0<\/span><\/p>\n<p><span style=\"text-decoration: underline\">Beef tartar with soft poached egg<\/span><\/p>\n<ul>\n<li>100g beef fillet cut into small dice<\/li>\n<li>30g chopped parsley<\/li>\n<li>20g chopped red onion<\/li>\n<li>20g chopped dill cucumber<\/li>\n<li>1\/3 tsp hot English mustard<\/li>\n<li>1tsp olive oil<\/li>\n<li>Cracked black pepper<\/li>\n<li>4 small eggs<\/li>\n<li>50ml spirit vinegar<\/li>\n<li>100ml water<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Plan of action<\/span><\/p>\n<ol>\n<li>Mix all ingredients together except eggs and vinegar (beef tartar)<\/li>\n<li>\u00a0Heat the water and vinegar on the stove till just a light boil occurs, then drop the heat slightly<\/li>\n<li>Crack the eggs into individual cups<\/li>\n<li>Stir the water and add the eggs 1 at a time<\/li>\n<li>Let them cook for 5 minutes each, take them out to cool<\/li>\n<li>Divide the tartar into four small containers and place the egg on the side<\/li>\n<li>Add your choice of garnish<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline\">\u00a0<\/span><\/p>\n<p><span style=\"text-decoration: underline\">Peaches and ideal milk<\/span><\/p>\n<ul>\n<li>1 Can ideal milk<\/li>\n<li>3 gelatine leave\/ 1 envelope gelatine powder<\/li>\n<li>2 whole peaches<\/li>\n<li>1 stick of cinnamon<\/li>\n<li>2 cardamom seeds<\/li>\n<li>100g puff pastry, cut in quarters<\/li>\n<li>100ml whipped cream<\/li>\n<li>1 ice block tray<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Plan of action<\/span><\/p>\n<ol>\n<li>Bloom the gelatine<\/li>\n<li>Heat \u00bc can ideal milk with the cinnamon stick and cardamom seed and dissolve the gelatine in it, then strain<\/li>\n<li>Mix the warm liquid into the rest of the cold ideal milk, pour into the ice cube tray and set in the fridge<\/li>\n<li>Bake the four quarter pieces of\u00a0 puff pastry at 180 degrees for 12 minutes<\/li>\n<li>Skin the peaches and slice\u00a0 four slices per portion<\/li>\n<li>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<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Lemon grass poached prawn, Thai red curry, saut\u00e9ed beans and spring onion. Beef tartar with soft poached egg. Peaches and ideal milk.<\/p>\n","protected":false},"author":2,"featured_media":71,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/33"}],"collection":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":3,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":72,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/33\/revisions\/72"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/71"}],"wp:attachment":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}