Brasserie Bread January Customer Spotlight – Delaware North

Delaware2

Since 1989, Delaware North manages the catering operations of the bustling Melbourne & Olympic Parks, home to the Australia Open Grand Slam during the month of January. In order to cater to a vast array of entertainment and corporate events, Executive Chef Asif Mamun creates partnerships with local suppliers to develop innovative dishes that push the boundaries and allow the produce to shine, including this month’s recipe King Crab & Prawn Cocktail on single origin Rustic Loaf Wafers below:

Follow Delaware North at:
@delawarenorth

King Crab & Prawn Cocktail on Rustic Loaf Wafers

INGREDIENTS

3x Thin Slices of Rustic Loaf
100g Cooked King Crab Meat – shredded
100g Cooked Prawn Cutlet – peeled and diced
25g Sour Cream
20g Celery – finely diced
20g Shallots – finely diced
10g Long Red Chilli – finely chopped
50g Potatoes – peeled and diced
15g Chives – finely chopped
1x Avocado
1x Lemon – juiced
30g Japanese Mayo
2x tbsp. Tabasco Sauce
1x tbsp. Tomato Sauce
Pinch of Truffle Salt
Pinch of Sea Salt
3x Micro Salad Mix Leaves – for garnishing
1x tsp. Salmon Roe
EVOO

 

METHOD

King Crab and Prawn Cocktail – Boil diced potatoes for 3 to 4 minutes or until tender. In a bowl fold together king crab meat, prawn cutlets, sour cream, celery, shallots, red chilli, cooked potatoes and chives.

Rustic Loaf Wafers – Pre-heat oven to 180˚C. Slice single origin Rustic Loaf into three thin portions of approximately 0.25cm. Drizzle EVOO and sprinkle truffle salt over the thin slices. Bake for 3 minutes in oven and sit to air dry.

Avocado Puree – Scoop avocado into a blender together with EVOO, sea salt and lemon juice. Blend until mixture reaches a fine and smooth consistency.

Tabasco Mayo Combine Japanese mayo, Tabasco and tomato sauce.

Assembly – On a plate arrange King Crab and Prawn Cocktail in between 3 layers of Rustic loaf wafers. Garnish with salmon roe and micro salad mix leaves. Dollop Avocado Puree and Tabasco mayo next to cocktail. Drizzle with olive oil and sprinkle with truffle salt.