Butter Poached Prawns

• 250g Mainland Butter (Clarified) 
• 6 strands of saffron (optional)
• 20 ea prawn cutlets 

Method

1. Bring butter to a soft boil and add saffron
2. Add prawns and cover
3. Take off the heat and leave lid on until ready to plate

Beetroot Horseradish Labneh

• 1kg De Winkel Yoghurt
• 1ea large cooked beetroot
• 50g Mainland Creamy Feta
• 15ml grated horseradish
• Season to taste 

Method

1. Hang the yoghurt in a muslin cloth or new chux cloth
2. Puree all ingredients together & season to taste

To Serve:

Smear Labneh on plate, top with poached prawns, shaved fennel, sautéed chorizo, crispy pancetta and slithers of heirloom carrots.