CARA­BINERO RICE

The premium red shrimp from the south of Por­tu­gal is paired with a clas­sic cream­based risotto. This mar­riage of Por­tuguese in­gre­di­ent with Ital­ian cook­ing lends an ex­cit­ing spin to this modern dish.

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

Serves 1 Prep time 30 min­utes Cook time 20 min­utes

LOB­STER STOCK 2kg lob­ster heads 1 leek

1 car­rot

1 cel­ery

1 onion

2 whole gar­lic 2 bay leaves 5 litres wa­ter

» Re­move in­nards from lob­ster heads and dis­card.

» Roast heads till brown at 220°C. » Roughly chop up leek, car­rot and cel­ery.

» Add ev­ery­thing to­gether in a large pot and sim­mer in wa­ter for 2 hours.

» Strain and re­frig­er­ate.

BOMBA RICE

200g lob­ster stock 30g bomba rice

» Boil lob­ster stock and add bomba rice. » Cook for 4 min­utes. CARA­BINERO PRAWN 1 Cara­binero prawn 20ml olive oil

» Re­move prawn shell. » Grill prawn in olive oil.

CARA­BINERO BUT­TER 230g Cara­binero shells 200g lob­ster heads 500g un­salted but­ter

» De­frost and clean lob­ster heads, re­move sac near the mouth.

» Oil up lob­ster heads and Cara­binero shells on the tray and roast it in the oven at 200°C un­til it is well roasted (bright red and slightly brown).

» In a large pot melt the but­ter.

» Once but­ter melts, add roasted lob­ster heads and Cara­binero shells over medium heat for 2 hours.

» Once the but­ter turns bright or­ange, strain it and store it chilled.

SQUID INK AIOLI

4 egg yolks

1 clove of gar­lic, minced 210ml corn oil

1 tbsp squid ink 25g light soy sauce salt to taste

» In a Ther­momix com­bine egg yolks and gar­lic.

» Slow drip corn oil into the mix­ture to emul­sify.

» Once emul­si­fi­ca­tion is done, add squid ink and light soy sauce.

» Add salt to taste.

ASSEM­BLY

5g car­rots, diced 5g daikon, diced 10g light soy sauce sea salt

» Sauté car­rot and daikon on the pan on high heat and add 2 la­dles of lob­ster stock. » Once the stock boils, add 2 ta­ble­spoons of bomba rice into the pan,

» Con­tinue on high heat, and add light soy sauce.

» Once dry, add 15g of Cara­binero but­ter and toss well to form emul­sion.

» Set aside for 10 min­utes.

» Place a rec­tan­gu­lar mould on the plate and scoop 2 ta­ble­spoons of rice into the mould and lay grilled Cara­binero on top. » Fin­ish off with sea salt at the side.

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