HORN OF AMALTHEA

Methods and Directions

• Mix flour, salt and yeast in a mixing bowl.
• Warm milk and sugar slightly and stir until the sugar dissolves.
• Add the egg yolks to the milk and once combined add the mixture to the flour mixture and mix until it forms a smooth dough (approximately for 10 minutes).
• Slowly add the butter in 2 portions.
• Cover the dough with a wet cloth and place in a warm place.
• Once the dough has doubled in size make 80g balls and set aside with a wet cloth on top to ensure the dough doesn’t dry.
• Roll out the dough into thin sheets and cut it into 1 inch thickness and 15cm length. Roll the dough on the canola cone and brush with oil.
• Apply egg wash to the cone and dust with poppy seeds. Bake at 180C for 10 min.

• Combine all the poaching stock ingredients in a pot and bring to a simmer.
• Add the prawns into the pot and cook for 6-8 minutes. Once boiled immerse them in cold water.

• Peel, dry and dice the cooked prawns.
• Chop the cocktail onions, tarragon and combine in a bowl with celeriac, apple julienne, salt, pepper and lemon juice.
• Fold in the crème fraiche.