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Chef Brian from “Love Cooking with Chef Brian McKenna” was in the Trail Richmond Showroom this morning to cook for Dawn Chubai from Breakfast Television. The recipe prepared for the show is available below and you can view the entire segment here.
Steveston Spot Prawn Benedict
4 soft poached eggs4 kataifi nests1 batch hollandaise sauce16 large spot prawns, peeled de-veined sautéed
Place nest on warm plate, spoon sautéed prawns into nest, place soft poached egg on prawns, nap with warm hollandaise. Serve immediately. Suggested garnish, fire roasted vine cherry tomatoes, salsa verde.
Recipes:
Kataifi Nests
– 450 gm kataifi dough, if you buy it frozen – defrost it several hours in the fridge before using– 200 gm melted butter
Preheat oven to 180 degrees C. Place the kataifi in a large bowl. Pull the strings apart to fluff it up and separate any clumps. Drizzle the melted butter over the kataifi and gently toss with your hands to evenly coat the strings. Take a small amount and gently form a nest. Bake the nests until golden brown, about 20 minutes.
Hollandaise Sauce
– 1 tbsp white wine vinegar– 1 tsp white peppercorns, crushed– 4 egg yolks– 250 g butter, clarified– Sea salt, to taste– Juice of ½ lemon
Mix the wine vinegar with 4 tbsp of cold water and the crushed peppercorns, reduce by one third then leave to cool. Add the egg yolks to the cold reduction and mix with a whisk. Put the saucepan on a heat diffuser over a very low heat and whisk progressively so that the sauce becomes very smooth and creamy, 810 mins. Do not allow the temperature of the sauce to rise above 65°C. Off the heat and still whisking, pour in the tepid clarified butter in a steady stream. Season the sauce with salt, stir in the lemon juice, then serve immediately.
Spot Prawn Sautée
– 2 tablespoons butter– 1 teaspoon sliced garlic– 16 large spot prawns, peeled de-veined– 4 tablespoons Pernod– Sea salt, to taste– Juice and zest of 1 lemon
Melt the butter in a medium sauté pan over medium-high heat, add the garlic and cook 1 minute. Place the shrimp in the pan and cook quickly, just 10 seconds. Pour in the Pernod (brandy) … tilting the pan away from you dip into the fire letting the flame burn the alcohol. Remove from heat. Stir in the lemon juice and zest. Season with sea salt. Serve immediately.
Poached Eggs– 2 lt water, boiling– 3 tbsp white wine vinegar– 4 large free range eggs
Bring a deep saucepan of water to the boil and add the vinegar. Swirl the vinegary water briskly to form a vortex and slide in an egg allowing to curl round and set to a round shape. Cook for 2-3 mins, then remove with a slotted spoon. Serve.
