The popular British/Australian seafood sauce Marie Rose is a named after a famous 15th century navy ship. Pimms is a popular spring/summer liquor made from various spirits such as gin or vodka with a subtle blend of spices & citrus fruits named after James Pimms owner of London's famous Oyster Bar in 1823. A popular drink is Pimms & lemonade garnished with cucumber, mint & ginger. Celebrate this perfect drink for spring summer at the new cellar bar underneath the Newmarket Hotel in St Kilda.
Ingredients and Methods
Ingredients 4 portions
Salad (demonstrated)
- 100 g peeled & sliced cucumber
- 50 g finely chopped fresh ginger
- 100g mint leaves
- Splash of Pimms
- Pinch of salt
- Pinch of sugar
Marie Rose sauce
- 250 ml Mayonnaise
- 125ml Tomato Ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 25ml Pimms or Brandy
- Salt & milled pepper
Avocado puree
- 2 Very ripe Avocados peeled & de stoned.
- 50 ml Greek yoghurt.
- 1 small clove garlic grated on a micro plane.
- Salt to taste.
Prawns
- 275g cooked & peeled de veined Crystal Bay prawns.
To serve (demonstrated)
Garnish
- 8 Small baby cos leaves.
- Yellow frisee lettuce hearts.
- Herbs such as chives, chervil, dill, tarragon leaves to garnish.
- Soft boiled quail eggs (optional).
Method
1. Combine cucumber, mint & ginger; add a pinch of salt & sugar
Mix then moisten with a splash of Pimms allow to drain in a sieve
2. For the Marie rose sauce simply combines all the ingredients
Season to taste.
3. For the avocado puree place all the ingredients in a food processor
Liquidize to a smooth puree season to taste, transfer to a piping bag
4. Coat the prawns in a little Marie rose sauce.
Take a suitable serving glass like (e.g. Martini glass) fill the base with avocado puree
Take your drained cucumber salad combine with some mint leaves & shredded lettuce coat with some dressing and arrange on the avocado then top with the prawns neatly.
5. Dress the baby cos leaves & frisee, herbs with some dressing.
Finely dress the prawns with some more Marie rose & garnish with cos leaves herbs & the optional peeled quail eggs.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
