Seafood Medley

By Chef Dzash


  • 1 lobster 
  • 3-4 prawns deveined and deshelled
  • Half a head of cauliflower 
  • 2 Baby beetroots
  • 2 Baby carrots
  • 2 cups of milk
  • 1 red bell pepper
  • 1 deseeded tomato
  • 250g of butter
  • Salt and pepper


  1. Lobster needs to be poached in butter.
  2. With a pinch of paprika, salt and black pepper. 
  3. Boil the beetroot for 45 mins till soft
  4. Boil cauliflower in milk and season to taste with salt and black pepper, add a pinch of nutmeg (optional)
  5. Blanche carrots in seasoned water
  6. Replace boil with blanche
  7. Roast bell pepper on an open flame or roast in an oven for 5 mins.
  8. Blanche tomato and remove skin and de-seed, remove charred skin and blend
  9. Blend with Tomato
  10. Add a splash of Worcestershire sauce 
  11. Season to taste with salt and pepper.
  12. Blend the cauliflower to a puree and strain through a fine mesh sieve.
  13. Season prawns with salt pepper and thyme and fry for 1 and a half mins each side.

Plate up and serve

Originally published in the first issue of Ndeipi Newsletter

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