Today's Brekkie: Habour Prawns and Sauce Marie Rose
Prawns are served whole with a sauce made with Ketchup, Mayo, Worcestershire, lemon juice, black pepper, and salt.
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Today’s Brekkie
Storo Polenta & Hare Ragu
By Franz Scheurer (based on a traditional recipe)
Ingredients:
1 ½ cups polenta (maize meal)
6 cups of water
Olive oil
60g butter
Salt to taste
Freshly cracked pepper, to taste
Note: you may want to wear a pair of gardening gloves to make this as the polenta will spit and hot polenta on bare skin is rather painful.
Method:
Bring 4 cups of salted water to the boil in a heavy-based saucepan. Add 2 cups of cold water to the polenta in a bowl and whisk vigorously. Once the water in the saucepan is boiling, add the polenta to it and keep whisking until it is boiling again. Reduce heat so that you can continue whisking without it spitting at you too much. Do this for about 20 minutes, cooking the polenta slowly. Add the butter and keep whisking for another 10 minutes.
Check seasoning and re-season with salt and pepper.
You can now use the polenta, as it is, as this method guarantees you a smooth polenta without any lumps and for a great taste, finish it with lots of Taleggio cheese. You can also grease a tray with olive oil, pour the polenta into the tray and let it set (probably in the fridge). Once set you can cut it into squares and either deep-fry it or pan-fry it. You can also put the tray into the oven, add grated Parmesan (or Bagoss) cheese to the top and bake it in a 200C oven till the top is nicely browned.
Note: Polenta comes in many different types; it can be yellow, or almost white, different flecks of colour in one, and from the very fine to the rather rustic, e.g. Storo-style. All but the Storo-style will cook out (e.g. be totally smooth when you try it) where as the Storo-style will stay a little grainy.
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