The Party’s not Over!
The Ten Turkish Treasures Dinner was held last Sunday – and we all had a great time celebrating ten years at Lezzet. If you missed out of a booking on Sunday – don’t worry – we’re celebrating all year 🙂
It has been an absolute pleasure and we thank you all for you support over the years. Here’s to another decade of serving wonderful food and exploring new tastes.
Lezzet – The Book
As part of our ten year celebrations we’re deep in the production phase of a Lezzet Recipe Book. Many of our signature dishes and closely guarded secrets will make their way in along with the stories behind the food and what makes Lezzet a unique restaurant and experience.
We’ll be giving away some copies to a few lucky newsletter readers – so stay posted.
Fresh from the Oven
1 kg King prawns (tail off)
500 grams Scallops (roe off)
80 grams Creamy Goat’s Cheese
2 cloves Garlic peeled and finely chopped
1 Spring Onion washed and finely sliced
2 Egg Whites
Pinch Salt & pepper
2 packs Kadayif Pastry
500 grams Melted butter / vegetable oil
1 tabs Vegetable oil
1 clove Garlic peeled and crushed
1 cup Thickened cream
Pinch Salt and ground black pepper
Preheat the oven to 180c. In a food processor place prawns, scallops, garlic, salt & pepper, goat’s cheese, spring onion, and egg whites. Puree till all the prawns and scallops attain a nice consistently smooth texture. Oil a tray, and start spooning even amounts of the mousse onto the tray (roughly 6cm x 3cm). Place the tray into a preheated oven and cook at 180 for roughly 3 – 4 minutes. Allow to cool before rolling them in the pastry.
Working with the Kadayif Pastry:
Kadayif is a very delicate and quick drying pastry, be sure to keep covered between uses and to butter or oil it straight away while using it. Oil a fresh non stick tray. Separate enough pastry to wrap one cooked mousse. Roll it tightly around the mousse and place on oiled tray. Brush a little butter over each.
Repeat the process for each mousse and just before you are ready to serve them do the final bake in the preheated oven (180c) for about 5 – 8 minutes, until just golden, watching carefully as it cooks quickly.
Meanwhile make the garlic cream:
In a pan, sauté garlic with a little vegetable oil, when transparent add cream and season with salt & pepper. Bring to the boil, then back to a gentle simmer for 2 minutes or until slightly thickened and when it coats the back of a spoon. Once the parcel is plated you can pour over a little warm garlic cream on each just before serving.