An actual GH original! Truffle, salmon roe, prawn - let's face it, it's a bit extravagant. Very yummy
though, and dead easy to prepare. To dress it up even further, swap the prawns
for Moreton Bay bugs, or even lobster tails. Serves about 6 as an entree, 4
as a main.
||Egg pasta to serve 4 - I use linguine, but whatever floats
||300gm raw prawns, peeled and de-veined. Leave the tails
on for visual appeal.
||50ml white truffle oil, with a little more to drizzle over
at the end
||3 cloves garlic, finely chopped
||1 tsp per serving of salmon roe, with 1 tbsp extra to stir
||About 200ml sparkling white wine or Champagne
||1 packet fresh rocket leaves, washed
||A handful of fresh chives, washed and chopped into 1"
||Salt, pepper, sugar.
||Goats cheese to crumble over (optional) - I suggest Meredith
Dairy as a mild goats cheese
||~300gm fresh shitake mushroms
||Dried basil, oregano, lemon juice
Bring a large pot of water to the boil for the pasta, and salt generously.
In a large pan, heat some olive oil and fry the mushrooms with the herbs. Make
sure you have all the ingredients on hand and ready to go before you continue.
Add the pasta to the boiling water and stir thoroughly to prevent sticking.
While the pasta is cooking, add the prawns to the hot pan and cook on one side
for about 30 secs, or until very rare. Flip and do other side. (Overcooked prawns
are like rubber, so try not to overcook them.) Add the truffle oil, dried herbs,
bubbly and lemon juice, and season with salt, pepper and sugar. Add the garlic.
By now the pasta should be about done - drain it and add it into the pan. Add
the chives, rocket and extra salmon roe and stir through the pasta. Plate each
with a tsp of salmon roe on top, and (if desired) crumble a little goats cheese
over as well. Drizzle over a little more truffle oil and garnish with a couple