Chef/owner Dario Pineda-Gutierrez,
Cafe Dario
Ingredients
Prawns Bourgignon
2 Tbsp butter
6 garlic cloves
1/4 onion, diced
1 can escargots, use 12 snails
8 medium-sized mushrooms, diced
1/2 oz Pisco or brandy
1/2 oz white wine
1 tsp lemon juice
2 Tbsp parsley, coarsely chopped
salt and pepper to taste
12 prawns peeled, deveined, butterflied (tails on) and lightly pounded beneath plastic wrap
oil for deep frying
1 cup flour
3 eggs, beaten
2 cups bread crumbs
Twice Cooked Plantain
2 green plantains, peeled and cut into 3 pieces each
oil for deep frying
Hogao Sauce
2 Tbsp olive oil
2 scallions, thinly sliced
2 garlic cloves, minced
3 Roma tomatoes, ripened, peeled and seeded
1/3 cup chicken broth
1/4 cup parsley, chopped
salt and pepper to taste
Shrimp and Fruit Ceviche
6 shrimp, cooked, peeled, de veined tails off and diced
1 mango, diced
1 small papaya, diced
2 cups mixed berries
1/4 cup cilantro, coarsely chopped
1/4 cup diced sweet red and yellow bell pepper
1/2 medium red onion, diced
1/2 serrano pepper, minced
1/4 cup lime cordial
1/4 cup sweet corn
1 lime, thinly sliced and cut into small wedges
Cucumber and Pisco Shot
2 cucumbers, peeled
3 oz Pisco
6 red chile peppers
Method
Prawns Bourgignon on Twice Cooked Plantain with Hogao
1. In a pan over medium heat melt butter. Gently sauté garlic and onion for 2 min. Add snails and mushrooms, cook gently.
2. Deglaze with Pisco, white wine and lemon juice. Add parsley and season to taste.
3. Puree into thick paste with food processor.
4. Lay a pounded prawn out flat. Add 1 tsp escargot mixture to centre of prawn (not touching tail), place second prawn over. Press down gently with hands. Repeat. Place stuffed prawns in freezer to firm up, at least 1 hr.
5. Preheat oven to 350°F. Heat oil for frying to 350°F. Dredge stuffed prawns in flour, then egg and finally bread crumbs. Deep fry until golden brown, about 4 min.
6. Transfer stuffed prawns to oven for 7 mins.
Twice Cooked Plantain
1. Deep fry plantain pieces at 300°F for 3 mins. Remove, cool.
2. Pound plantain pieces into 3/4″ discs. Fry again for 2 1/2 mins. Set aside.
Hogao Sauce
1. In a saucepan over medium heat add olive oil. Sauté scallion and garlic until translucent.
2. Add tomatoes, broth, parsley and season to taste. Cook gently for about 4 min.
3. When plating, first add 2 Tbsp sauce to plate, place plantain on sauce and arrange prawn on top.
Shrimp and Fruit Ceviche
1. Mix all ingredients together. Cover and refrigerate for 2 hrs.
Cucumber and Pisco Shot
1. Section each cucumber in 2. Hollow out each cucumber section to create edible shot glasses.
3. Add 1/2 oz of Pisco to each glass and garnish with chile pepper.
Assembly
1. Arrange the 3 components on a plate.
Yield 6 servings
