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Corn soup, Cotechino and shrimp

Corn soup, cotechino and shrimp

PT1H15M

1
Preheat the oven to 180°C/gas mark 4
2
Remove the corn from the husk and roast on a tray for about 20 minutes, or until cooked through. Remove from the oven and allow to cool for 5 minutes before blitzing in a blender with the olive oil, salt, and vinegars. Pass through a sieve and set aside
  • 4 ears of corn
  • 15g of white wine vinegar
  • 15g of cider vinegar
  • 30g of extra virgin olive oil
3
For the parsley balls, boil the parsley with agar agar for 1 minute and add some salt. Place the mixture in a squeezy bottle, then squeeze it into a bowl of cold oil to make some small spheres
  • 40g of parsley, juice
  • 1g of agar agar
  • salt
  • oil, enough to fill a small bowl
4
Cook the raw cotechino in a pan over a very low heat (the fat will start separating from the rest). Pour the melted fat into a bowl and sprinkle in the maltodextrin, stirring until combined and powdery
  • 40g of maltodextrin
  • 100g of cotechino
5
To serve, roast the halved baby corn in a hot pan for a couple of minutes until lightly coloured. Marinate the shrimps and prawns in orange zest, orange juice and salt for a couple of minutes, and gently reheat the corn soup
  • 4 baby corn, halved lengthways
  • 4 red prawns, medium
  • 8 shrimps, white, small
  • 1 orange, juiced and zested
  • salt
6
Pour the corn soup into a bowl with the baby corns, shrimps, parsley and micro cress. Pour two drops of habanero sauce over the top and add sprinkle over the cotechino powder
  • 60g of micro cress, fresh garlic and cress
  • habanero sauce

Ingredients

Metric

Imperial

  • Corn purée

    • 4 ears of corn
    • 15g of white wine vinegar
    • 15g of cider vinegar
    • 30g of extra virgin olive oil
  • Parsley agar balls

  • Cotechino powder

    • 100g of cotechino
    • 40g of maltodextrin
  • To serve

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