SACA | Vanilla Poached Crayfish Accompanied by a Cucumber Cheese Roulade

Deshell your crayfish tail and roll it into a ball.
Place your crayfish tail ball into a zip lock bag
Add your poaching liquid and seal bag
Bring a pot of water to the boil and then reduce to simmer (around 70’c)
Place your crayfish in its bag into the pot of water and allow to cook for about 10 minutes.
Remove from pot and allow to cool in the bag before using.

Cucumber and Cheese Roulade

100g philladelphia cheese

20g finely chopped purple onion

20g sliced spring onion

20g finely diced red pepper

20g finely diced apple (skin on)

20g finely chopped celery

10g chopped parsely

20g finely chopped chives (keep for garnishing)

salt and pepper to taste

half a cucumber

Allow your philladelphia to reach room temperature before trying to mix in your ingredients.
Once your cheese has softened add in the other finely chopped and diced ingredients,mix well.
Take your half cucumber and thinly slice lengthways to form ribbons
Roll out a piece of plastic wrap and lay out your cucumber ribbons equal distance apart so as to make green stripes.
Making sure your cucumber mat is now horizontal in front of you,put a dollop of your cheese mixture on the mat,shape into sausage and roll with th cucumber. You should land up with a green stripped cucumber cheese sausage about 4cm long.Dip both ends into your finely chopped chives.

Tomato and Sprout Salsa

20g tomato concasse

20g spring onion finely sliced

20g bean sprouts

10g baby flat leaf parsely leaves

Juice of 1 lemon20ml olive oil

Salt and pepper to taste

Combine all the fresh ingredients,add seasoning, olive oil and lemon juice.

Red pepper coulis

1 red pepper (seeds removed)

300ml veg stock

80g brown sugar

30ml balsamic vinegar

80ml red wine vinegar

20ml white wine vinegar

Salt and pepper to taste

Combine all ingredients in a sauce pan
Cook so that liquid reduces to form a syrup allowing the peppers to caramelise.
Cool slightly.
Blend and strain through a chinoise.
Plate as desired,garnish with micro greens and crisp stick or biscuit.
Serve and enjoy!!