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AED 99.00
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King Prawn & Wild Mushroom Risotto Meal Kit

AED 215.00
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Signature Dinner Meal Set – Creamy Prawn Risotto and Honey Roasted Berries

AED 250.00

Create and dig into truly premium cuisine.

It doesn’t matter if you’re a MasterChef or a newbie, our Gourmet Box Set guarantees a superior dining experience.

In this box set, you will receive all the ingredients and instructions required to put together:

  • An indulgently rich and velvety Prawn and Wild Mushroom Risotto with a Parmesan Crisp.
  • A set of 6 soft, fluffy Garlic-Swirl Rolls.
  • Delicious Honey Roasted Berries with Pistachio Ice Cream.

Follow Chef Alexandre Szkaradkiewicz in the video below, as he takes you on a culinary journey to craft a delicious two course meal.

Description

Instructions

Prawn and Wild Mushroom Risotto with a Parmesan Crisp

  1. To make the Parmesan Crisp, sprinkle an even thin layer of grated parmesan on a cold nonstick pan. Place the pan on low-medium heat until the cheese melts and let dry for about a minute (you will notice bubbles of steam).
  2. Remove pan from the heat and let cool for 2 minutes. The crisp should start to solidify. Gently remove from the pan and transfer on to a cold plate.
  3. Moving on the the Risotto, heat 1 tbsp. olive oil in a sauté pan. Add mushrooms, a pinch of salt and pepper. Sauté for 5 minutes, adding 30g butter & garlic at the last minute. Remove from heat and set aside.
  4. Heat 1 tbsp. olive oil in a pan. Add in the chopped onion and sauté for 3 minutes, stirring frequently. Add the risotto rice to the onions and sauté for 1-2 minutes, stirring often.
  5. Heat the chicken broth in a separate pan over stove top. The broth should be heated through but not boiled. Add the warm broth to the rice – one cup at a time. Add a cup and cook for a minute or so, stirring often. Repeat this process with the remaining broth over the course of 8-12 minutes. Once the rice has reached the desired consistency, add the mascarpone cheese, grated parmesan, and the chopped chives. Stir together, folding in the sautéed mushrooms.
  6. In a separate pan, heat 1 tbsp. olive oil. Add the prawns (seasoned with salt and pepper) and sauté for 1-2 minutes. Flip the prawns and add the lime leaves and 30g butter. Sauté for 4-5 minutes, stirring occasionally.
  7. Place the risotto in the serving bowls and top with the prawns. Add the parmesan crisp on top of the risotto. Decorate with lime leaves, sliced earlier.
  8. Lightly toast the Garlic-Swirl Rolls and serve on the side.

 

Honey Roasted Berries with Pistachio Ice Cream

  1. Heat 1 tbsp. butter in a pan. Add the mixed berries, vanilla pod (opened and scraped), and honey. Sauté for 5 minutes, stirring frequently.
  2. Place the berries in serving bowls, sprinkle the sliced pistachios, and finish with a liberal scoop of the Pistachio Ice Cream on top.

Additional information

Contents

King Prawns, Raw Risotto Rice, Chopped Red Onion, Chopped Garlic, Chicken Stock, Mascarpone Cheese, Grated Parmesan Cheese, Lime Leaves, Chives, Extra Virgin Olive Oil, Butter, Wild Mushrooms, Mixed Berries, Honey, Vanilla Pod, Pistachio Slices, Garlic-Swirl Rolls, Pistachio Ice Cream.

Allergens

Milk, Egg, Crustaceans, Celery, Sulphites, Soya, Nuts (Pistachio), Wheat.

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