Recipes

Roasted south island scampi with kumara gnocchi, parsnip puree, crispy ham & caviar, bisque butter sauce.

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Mark Southon, executive chef of The Foodstore shares this very special scampi recipe. Photo by Kieran Scott.

12x Scampi

12x tooth picks

-Pull the tails off the scampi, and shell them down to the end but leave the tail flap on as garnish.

-Trim the ends and skewer with tooth pick through the center of the scampi so it holds a nice and straight shape.

-Pan fry in a hot pan with a little olive oil until nicely colored then flip over onto other side, season with salt and lemon. should only take 1-2 mins total.

Parsnip puree:

500g parsnips

50g butter

100ml cream

100ml milk

Peel the parsnips and cut them into small pieces but remember to take the cores out. Boil them in the cream and milk until soft, strain and blend with the butter, add some of the cooling liquor to get the required consistency, silky and smooth, pass & season.

Scampi stock:

Scampi shells & heads

1/2 onion

1/2 carrot

1/2 celery stick

garlic

thyme

2x tomatoes

1x bay leaf

1x star anise

5g coriander seeds

5g fennel seeds

5g cardamon seeds

Make a scampi stock with the shells and veg by adding everything into a pot & simmering for 2 hours. Strain & reduce until you are left with a concentrated stock & pass through a fine sieve.

Scampi butter sauce:

100ml reduced stock

20g butter (cold & diced)

20ml cream

lemon

caviar

-Heat reduced stock, add cream.

-Bring to boil and whisk in the butter.

-Season with salt & lemon.

-Keep warm & add some caviar last minute.

Kumara gnocchi:

500g kumara diced

100g flour

1x egg yolk

25g pecorino

10g butter

rosemary chopped

1x smashed garlic clove

salt & pepper

-Steam kumara until soft & cooked, pass through a fine sieve.

- Add the flour, then egg then pecorino cheese. season with salt & pepper.

- Kneed dough on floured surface until it becomes a smooth dough ball.

- Cut into quarters and roll into a sausage shape (1.5 - 2cm thick)

- Cut into small square (2cm) , and cook in simmering salted water for a few mins until they float to the surface, scoop out & place on an oiled tray, and cool in the fridge.

- Once cold & firm ,heat some oil in a frying pan, and colour the gnocchi on both sides on a medium heat then add the garlic and a nob of butter, some chopped rosemary & salt, toss until all the gnocchi is coated & serve immediately.

Garnish:

Semi dried cherry tomatoes

Baby coriander & coriander flowers

Dried shards of sunka ham (from Salash delicatessen)

Lot8 citrus oil

Kumara gnocchi

-Swipe the parsnip puree on the plate.

-Place around 5x kumara gnocchi and around 3x scampi tails over the kumara,

-Lay semi dried tomatoes & ham shards around.

-To finish the sauce add the caviar and drizzle around the plate, garnish with baby coriander flowers & shoots, and lot 8 citrus oil.

Enjoy!

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