Pickled kohlrabi stuffed with prawn, apple and lemon
- Starter
- medium
- Serves2
- 60 minutes
PT1H
In this delicious prawn starter by Simon Hulstone, sliced kohlrabi is pickled in a vacuum bag to give the vegetable a soft, malleable texture. This process enables the kohlrabi slices to be used like tacos, which the chef fills with a delicately balanced combination of apple purée, lemon peel, prawn and Nepalese pepper. If available, Simon Hulstone recommends using Norwegian prawns, although king prawns will work just as well.
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Ingredients
Metric
Imperial
Pickled kohlrabi
Stuffed kohlrabi filling
- 10 king prawns, preferably Norwegian, shelled and deveined
- 3 Granny Smith apples
Candied lemon
- 1 lemon
- 25ml of white wine vinegar
- 100g of sugar
- 50ml of water
To serve
- pepper, Nepalese
- coriander leaves
Equipment
- Mandoline
- Chamber sealer
- Water bath
- Vacuum bags
- Blender
Method
1
Preheat a water bath to 100°C
2
To begin, finely slice the kohlrabi using a mandoline or meat slicer and place in iced water. Cut the slices into disks using a 5cm circular cutter and return to the iced water until ready to use
- 1 kohlrabi
3
Place all of the remaining ingredients for the pickled kohlrabi in a small pan and bring to the boil. Once boiling point is reached, take the pan off the heat and allow to cool slightly
- 50ml of cider vinegar
- 150ml of water
- 20g of sugar
- 5g of salt
4
Drain the sliced kohlrabi and place in a vacuum bag with the warm pickling liquid. Place the vacuum bag in a chamber sealer and vacuum on full until fully compressed. Place the vacuumed kohlrabi in the fridge and allow to marinate for 1 hour
5
Meanwhile, peel, core and quarter one of the apples and place in a vacuum bag. Vacuum on full in a chamber sealer and cook in the water bath for 20 minutes
6
Remove the apple from the vacuum bag, blitz in a blender and pass through a fine sieve. Place the apple purée in a piping bag and set aside
7
Cut the second apple into a 5mm dice. Place the diced apple in iced water with a squeeze of the lemon juice to prevent oxidisation
8
Now prepare the candied lemon. Using a vegetable peeler, peel the skin off the lemon. Remove the white pith from the inside and cut the zest into a fine julienne. In a small pan, boil and blanch the lemon peel 3 times, using fresh water each time in order to remove the lemon peel's bitter taste. Drain and set aside
- 1 lemon
9
Bring the vinegar, sugar and water to the boil in a small pan and reduce to a thick syrupy consistency. Finely dice the lemon zest, place in the syrup and leave to marinate
- 100g of sugar
- 50ml of water
- 25ml of white wine vinegar
10
Meanwhile, take the third apple and cut into matchstick-sized sticks. Cut half of the prawns into three pieces, leaving the remaining half whole
- 1 Granny Smith apple
- 10 king prawns, preferably Norwegian, shelled and deveined
11
To serve, take a chilled disc of kohlrabi and place a few of the cut prawns in the centre. Add some diced apple and lemon zest and pipe a couple dots of the apple purée
12
Fold over the kohlrabi to make a half parcel, like a taco. Sprinkle with salt and a very small amount of the Nepalese pepper and top with the coriander leaves
- coriander leaves
- pepper, Nepalese
13
Finally, place a couple of the whole prawns to one side of the stuffed kohlrabi with a small handful of the apple sticks stacked on top
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Pickled kohlrabi stuffed with prawn, apple and lemon
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© Great British Chefs 2019