TERRINE OF POACHED LEEKS AND SPOT PRAWNS UIT ROASTED APPLE-CURRY SAUCE

INGREDIENTS (SERVES 6)

Terrine of poached leeks and spot prawns:
5 Sheets gelatine
1 Cup shellfish stock
3 Leeks (white part only, 15 cm. Long) poached
18 spot prawns, peeled, deveined and steamed
kosher salt and freshly-ground black pepper
Roasted apple-curry sauce:
1/4 Cup chopped red onion
1 tsp Minced garlic
1 tbsp olive oil
1 tsp yellow curry powder
1 Cup peeled, diced apple
1/2 Cup water
2 tbsp plain, nonfat yoghurt
kosher salt and freshly-ground black pepper
Fennel:
1 cup thinly sliced fennel
2 tsp chopped fennel fronds
1 tbsp freshly-squeezed lemon juice
kosher salt and freshly-ground black pepper
Garnish:
1 tbsp Herb oil (optional)
3 tbsp Coarsely chopped orange segments
1/3 Cup micro fennel sprouts
Freshly-ground black pepper

PREPARATION

Terrine of poached leeks and prawns:
Line a metal terrine mould with a removable bottom (15x6x4cm.) with plastic wrap, allowing some plastic wrap to overhang the sides. Soften the gelatine in cold water to cover for 5 minutes. Warm the shellfish stock in a saucepan and whisk in the softened gelatine until dissolved. Cut each leek in half lengthwise and lay both halves, cut side down, in the base of the terrine, and arrange 6 prawns in a layer on top, spooning some gelatine mixture over each layer. Repeat the layers twice, finishing with prawns and spoon some gelatine mixture over each layer. Cover the terrine lightly with the overhanging plastic wrap and press down firmly to ensure the gelatine fills in any gaps. Chill the terrine overnight. Roasted apple-curry sauce: Sweat the onion, garlic and olive oil in a small sauté pan over low heat for about 2 minutes or until the onion is translucent. Add the curry powder and cook for 1 minute. Add the apple and water and simmer for 10 minutes or until the apple is tender. Transfer to a high-speed blender, add the yoghurt and process until smooth. Season with 0,5 each salt and pepper. Fennel: Combine the fennel slices and fronds with the lemon juice and 1 / 8 tsp each salt and pepper. Chill for 30 minutes before using to allow the fennel to soften up.

TO SERVE

Remove the pins from the mold so the sides fall away, remove the terrine from the base and re-wrap the plastic tightly around the terrine. Using a sharp knife, cut 6 equal slices crosswise. Carefully remove the plastic wrap from the slices and season lightly with salt and pepper. Place a slice of terrine on each plate and drizzle the roasted apple-curry sauce around the plate. Arrange some of the fennel mixture opposite the terrine. Garnish with the Herb Oil (if desired), pieces of orange and micro fennel sprouts. Top with freshly-ground black pepper.