Tyrone Kleynhans, a talented student from Capsicum’s Boksburg campus is currently completing the City & Guilds Diploma in Food Preparation and Cooking and has also appeared on Recipe for Success. For the show Tyrone cooked a delectable Parmesan Prawn Risotto with Lobster Bisque for Michael Broughton from Terroir Restaurant in Stellenbosch.

In addition to training in industry-relevant kitchens, Capsicum offers students the opportunity to experience the industry from all aspects which helps them to find their area of speciality. If you would like to join the Capsicum family, then call us on 086 111 2433 or email [email protected]

Tyrone’s recipe below: 

• Prawn Parmesan Risotto
  • 3⁄4 Cup Arborio Rice (Risotto)
  • 1 Chicken Carcass (chicken stock)
  • 3 Carrots (chicken stock)
  • 4 Celery Stalks (chicken stock)
  • 3 Thyme Sprigs (chicken stock)
  • 2 Onions (chicken stock)
  • 2 1⁄2 Cups Chicken Stock
  • 1 Cup Grated Parmesan
  • 1⁄2 Cup Dry White Wine
  • 3 tbl Unsalted Butter
  • 2 tsp Salt
  • 1 tsp Pepper
  • 500g Prawns
• Thyme Infused Garlic Butter
  • 1 Garlic Clove
  • 1⁄2 tsp Salt
  • 1⁄2 Cup
  • Unsalted Butter
  • 3 tbs Flat Leaf
  • 2 tsp Chopped Fresh Thyme
  • 2 tsp Grated Fresh Lemon Zest
  • 1⁄4 tsp Black Pepper
• Lobster Bisk
  • 500g Dead Lobsters
  • 1 Cup Tomato Paste
  • 1 Onion (Chopped)
  • 3⁄4 Cup Celery (Chopped)
  • 3⁄4 Cup Carrots (Chopped)
  • 1 Thyme Sprig
  • 2 Flat Leaf Parsley Sprigs
  • 1⁄4 tsp Saffron
  • 1 Cups Heavy Cream
  • 1⁄2 Cup Cream Sherry
  • 2 tbs Ground Black Pepper
  • 3 leafs Gelatine
  • 250g Butter unsalted
  • 2 tbs Paprika
  • 75g Long grain rice
  • 250ml White wine
• Lobster Caviar Balls:
  • 2g Agar agar
  • 250ml oil
• Kingklip
  • 200g Kingklip
  • 5 Green Beans

Method

1. Lobster Bisk:
   1. Chop lobster into pieces add to oven tray roast for 25min @ 180
   2. Sweat carrots,onions, in butter
   3. Add tomotoe paste
   4. Add paprika
   5. Add rice
   6. Add 200ml white reduce
   7. Add sherry
   8. Add all lobster in pot add water simmer until done
   9. Blend in thermal mixer
   10. Strain through chinois
2. Parmesan Prawn Risotto:
   1. Preheat oven to 350 degrees.
   2. Place rice and 2 cups of chicken stock into oven.
   3. Cover and bake for 45 minutes.
   4. Remove from oven. Add 1⁄2 cup of chicken stock, parmesan, wine, butter, salt and pepper. Stir for 2-3 minutes.
3. Thyme Infused Garlic Butter
   1. Mince garlic to paste with salt. Transfer to food processor along with salt, butter, parsley, thyme, lemon zest and pepper. Roll into 6inch log in sheet of plastic wrap. Twist ends. Chill for 2 hours.
4. Chicken Stock
   1. Roast Chicken Sauté miropot. Add water. Simmer for 3 hours.
5. Kingklip
   1. Add Kingklip to pan. Toss thyme infused butter over kingklip until coated.
6. Garnish

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