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 | Fresh Fruit and Vegetable |
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Shrimp Gazpacho with Baked Potato and Goat Cheese |
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| | Ingredients: (serving size: 4) | • Tiger prawns 6, skin off, boiled in salted
water for 2 minutes
• Mini cucumber 1, seedless, sliced
• Beefy tomatoes 2, 1 diced and 1 grated
• Sweet onion 3 tablespoons, diced
• Garlic 1 clove, sliced
• Red wine vinegar 1 tablespoon
• V8 vegetable juice(163 ml) 1 can
• Tabasco Optional
• Lemon 1/2, juice and zest
• Clam juice 150ml
• Salt 1/2 teaspoon
• Olive oil 1-2 tablespoons
• Cilantro 2 sprig
Baked Potato with Goat Cheese
• Baking potatoes 3
• Goat cheese 150g
• Butter 20g
• Egg 1, mixed well
• Whole grain mustard 2 tablespoons
• Anchovies 5 pieces
• Honey 2 tablespoons
• Chives 40g, finely chopped
• Salt to taste
• Olive oil 2 tablespoons | | | Method: | 1. Using a food processor, chop cucumber, tomatoes, sweet onion, garlic, red wine vinegar, V8 vegetable juice, Tabasco, lemon juice, lemon zest, calm juice, salt, olive oil and cilantro until smooth. Chill before serving.
2. Top with boiled tiger prawns and serve with baked potato with goat cheese.
Baked Potato with Goat Cheese-
1. Bake skinned potatoes for 1 1/2 hour under 180˚C or poke holes in the potatoes and boil for 30 minutes. Dice the potatoes.
2. Sauté the potatoes with oil under medium heat. Sprinkle with a pinch of salt.
3. Add goat cheese and turn off the heat. Add butter, egg, whole grain mustard, anchovies, honey and chives. Mix well.
4. Bake in oven for 15 minutes at 230̊C. | | | Wine Pairing Suggestion | Ribeauville Gewurztraminer Vieilles Vignes 2009 (France)
Item no. 301071321
Intense and explosive nose of spices and litchis. A supple attack on the palate with a good lingering finish. Best matched with shrimp and goat cheese. |
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