Caxton magazines staff“Only the chicken breast main has to be finished after your guests arrive, everything else can be prepped in advance,” says caterer Chanel Inggs of In Good Taste ([email protected])about her delicious menu
INGREDIENTS
For the rosti bases:
- 400g potatoes, peeled and parcooked
- ½ onion, finely diced
- 1 egg white
- salt and pepper, to taste
- 50ml olive oil
For the topping:
- 3 hard-boiled eggs
- ¼ cup mayonnaise
- 2T chives, chopped
- salt and pepper, to taste
- 500g cooked prawns
- 250g softened cream cheese
- 4 ripe avocados
- 1 lemon
- 2 cups rocket leaves, shredded
To serve:
- balsamic reduction
- chilli sauce
- chopped chives
- capers
- lemon slices
METHOD
1. Preheat the oven to 180°C.
2. To make the rösti bases: grate the potatoes using the largest holes on a grater then mix with the diced onion, egg white and salt and pepper. Gently roll the mixture into 6 balls, then place each one into a metal ring mould and flatten it into a disc shape.
3. Heat the olive oil in a pan and fry the rösti on both sides until golden brown. The bake in the oven for 5 minutes and set aside.
4. To prepare the toppings: grate the hardboiled eggs on the large side of a grater. Mix them with the mayonnaise and chopped chives. Season to taste. Set aside.
5. Mix the prawns with the cream cheese and season to taste. Set aside.
6. Spoon the flesh out of the avocados into a bowl. Season to taste, the squeeze over the lemon juice and mix until smooth. Set aside.
7. To assemble the parfaits: place a rösti in the middle of each individual serving plate and place a ring mould over it. Place some shredded rocket onto the rösti. Place some egg mayonnaise onto the rocket, followed by some of the prawn mixture. Remove the mould gently, exposing the layers.
8. Pipe or spoon some of the avocado mixture on top, garnish with the balsamic reduction, chilli sauce, chives and capers and top with a slice of lemon.
Cook’s note: All the individual components of this dish can be made a day ahead and stored in the refrigerator until you’re ready to assemble the dish.
This recipe serves 6.
