Butternut squash, Carabinero prawn, Black truffle

Serves 10. Prep time 3 hours. Cook time 1 hour

Butternut squash confit

• 2 nos Butternut squash

• 500g Beurre noisette

• 500g Olive oil

• 4 nos Star anise

• 10 nos Cloves

• 3 nos Cinnamon

• 5g Black pepper

• 10g Fennel seed

• 2 nos Orange zest 1. Cut butternut squash to desired shape. 2. Put all ingredients except butternut squash into a thermomix and blend at 60 degree celsius for 30 minutes to infuse. Sieve finely. 3. Place butternut squash and spice mixture onto a baking tray and place in the oven and bake at 65 degree celsius till soft.

Salted egg yolk emulsion

• 8 nos Salted egg yolk

• 400g Salted butter

• 700g Milk

• 5g Lemon

1. Lightly brown salted butter, then add salted egg yolk. Sweat for 10 to 15 minutes till brown. 2. Put into the thermomix and mix at 70 degree Celsius for 30 minutes, then add milk and lemon juice. 3. Remove and finely sieve, then monté remaining butter, followed by blending using a hand blender.

Shiso oil

• 300g Fresh shiso leaves

• 100g Grape seed oil

1. Put grape seed oil on an ice bain marie. 2. Pan-fry shiso leaves at high heat in a large stainless steel pot for 20 to 30 seconds, then put in cold grape seed oil. Repeat the process until all shiso leaves are pan-fried. 3. Blend in the thermomix for 30 minutes, then keep at room temperature overnight. Finely sieve and keep in chiller.

Assembly:

1. Place butternut squash and carabinero prawn on the plate. 2. Spoon salted egg yolk emulsion and drizzle with shiso oil. 3. Garnish with black truffle, edible flower and menegi to chill.