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HORN OF AMALTHEA

Food : Main Courses

HORN OF AMALTHEA

Ingredients

Brioche Horn
  • 250g plain flour
  • 1/2 cup milk
  • 1 tsp yeast
  • 3 egg yolks, lightly beaten
  • 75g butter
  • Pinch of salt
  • Poppy seeds
  • 1 egg wash
Poaching Stock
  • 1l water
  • 1 onion, diced
  • 1 leek
  • 1 celery stick
  • 1 bay leaf
  • 6 peppercorns
  • 1 tsp tarragon
  • 1/2 lemon
  • 100ml white wine
 
Prawn Salad
  • 200g King prawns
  • 40g cocktail onions
  • 1 tsp French tarragon
  • 50g celeriac, julienne
  • 50g Granny Smith apple, julienne
  • 60g crème fraiche
  • 1/2 tsp lemon juice
  • 6 lemon wedges
  • Salt and pepper, to taste

MethodBrioche Horn

  • Mix flour, salt and yeast in a mixing bowl.
  • Warm milk and sugar slightly and stir until the sugar dissolves.
  • Add the egg yolks to the milk and once combined add the mixture to the flour mixture and mix until it forms a smooth dough (approximately for 10 minutes).
  • Slowly add the butter in 2 portions.
  • Cover the dough with a wet cloth and place in a warm place.
  • Once the dough has doubled in size make 80g balls and set aside with a wet cloth on top to ensure the dough doesn’t dry.
  • Roll out the dough into thin sheets and cut it into 1 inch thickness and 15cm length. Roll the dough on the canola cone and brush with oil.
  • Apply egg wash to the cone and dust with poppy seeds. Bake at 180C for 10 min.
Poaching Stock
  • Combine all the poaching stock ingredients in a pot and bring to a simmer.
  • Add the prawns into the pot and cook for 6-8 minutes. Once boiled immerse them in cold water.
Prawn Salad
  • Peel, dry and dice the cooked prawns.
  • Chop the cocktail onions, tarragon and combine in a bowl with celeriac, apple julienne, salt, pepper and lemon juice.
  • Fold in the crème fraiche.

Created by : Vipin Sharma