Prawns with Cauliflower Puree and Roast Chicken Broth

30 Nov 2011

Verre chef Scott Price prepares two courses you can try at home

Scott Price is the chef to whom Gordon Ramsay entrusted the relaunch of Verre at the Hilton Dubai Creek. Ramsay’s faith in the then 29-year-old has paid dividends with Verre’s outstanding cuisine subsequently garnering an embarrassment of awards and accolades. Currently boasting the title of Executive Head Chef of Hilton Dubai Creek, Scott talks us through two of his favourite dishes to cook at home.

Cauliflower soup with roasted prawns and chorizo


The soup
2 heads cauliflower, florets finely chopped
1L semi skimmed milk
50g butter

The garnish
4 large prawns, peeled and deveined
2 tablespoons olive oil
150g chicken chorizo, peeled (if necessary) and thinly sliced
2 large handfuls flat leaf parsley, chopped


1. Place a large saucepan over a medium heat. Add the finely chopped cauliflower, followed by the milk and butter. Season with salt and bring to the boil.
2. Reduce the heat and simmer for 10-12 minutes, until the cauliflower is very tender. Remove the pan from the heat and strain the mixture through a sieve suspended over a bowl.
3. Transfer the cauliflower and half the strained milk to a blender. Purée the soup until smooth and creamy, adding more of the reserved milk if you think it is necessary. Taste to check the seasoning, pour the soup into a clean saucepan and keep warm until you are ready to serve.

1. Heat the olive oil in a small non-stick frying pan. When hot, add the prawns and cook for 1 minute on each side, before adding the sliced chorizo. Cook for a further 30 seconds; the chorizo will release oil, which you can use to coat the prawns.
2. To serve, divide the soup between four warm serving bowls. Place a prawn in the centre of each bowl, spoon the chorizo over the top and finish with a scattering of chopped parsley.

Chef’s tip
“This is one of my wife’s favourite dishes. It’s great because it’s really simple and easy to prepare, which makes it ideal for a quick lunch. To turn it into a more substantial dish, increase the quantity of prawns or use scallops or white fish instead. For an elegant dinner party starter, serve the soup in espresso cups and scatter over a few shavings of black truffle at the last minute.”

Roast chicken noodle broth


The broth base
2 free range, corn-fed chickens
4 tablespoons vegetable oil
4 shallots (or 2 small white onions), peeled and thinly sliced
4 garlic cloves, peeled and crushed
1 red chilli, seeds removed
2 large pieces fresh ginger, sliced
Roughly chopped shiitake mushroom stalks (see noodle mix)
2 bay leaves
2 sprigs thyme
20 white peppercorns (or 10 black)
2 tablespoons dark soy sauce
4 litres fresh chicken stock (or use a stock cube as substitute)

The noodle mix
4 tablespoons vegetable oil
2 small packets part-cooked noodles
2 heads broccoli, cut into small florets
40 sugar snap peas (mange tout), thinly sliced
20 asparagus spears, cut into
2.5cm pieces
20 shiitake mushrooms, thinly sliced (stalks removed and used for the soup base)
2 large handfuls fresh coriander leaves

1. Remove the legs and wings from the chicken and set the crown aside for later.
2. Heat four tablespoons of vegetable oil in a deep saucepan until smoking hot. Add the chicken legs and wings and roast until dark golden brown; this is very important because it gives colour and depth of flavour to the broth.
3. Once the desired colour is achieved, reduce the heat to medium and add the shallots, followed by the garlic, chilli, ginger, mushroom stalks, bay leaves, thyme and peppercorns.
4. After one to two minutes pour over the chicken stock and a splash of soy sauce. Bring to the boil, then reduce the heat and simmer for 30 minutes.
5. Strain the mixture into a clean pan and place over a low heat. Once the chicken legs and wings are cool enough to handle shred the meat into pieces and set aside.
6. Preheat the oven to 200°C. Pour four tablespoons of oil into a wide frying pan and place over a high heat. Sear the crown of the chicken until golden brown all over, season with a touch of salt, place on a baking tray and transfer to the oven for 15-20 minutes, or until just cooked through. If the juices from the breast run clear, the chicken is ready.
7. Just before you are ready to serve, add the broccoli, sugar snap peas, mushrooms and asparagus to the same pan as the chicken and cook for a further three to four minutes. As the vegetables roast they will become flavoured with the delicious chicken juices.
8. When the chicken is cooked, leave to rest for two to three minutes. At this point add the noodles to the boiling broth. Remove the chicken breasts from the bone and cut into thin slices.
9. To serve, divide the cooked noodles between four large serving bowls. Add the roasted vegetables, the chicken leg and the wing meat. Arrange the sliced chicken breast on the top, pour over the hot broth and garnish with the coriander leaves. Serve immediately.

Chef’s tip
“Don’t be put off by the long list of ingredients; they are all widely available and the soup itself is easy to make. It’s light, healthy, packed with flavour and very versatile: you can chop and change by adding your favourite vegetables and spices. The important thing to remember is that you want the broth to have plenty of flavour – this is achieved by roasting the chicken legs and wings over a high heat and by adding the mushroom stalks to the stock. Cooking the chicken breasts on the bone helps them to stay moist.”