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Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes
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Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes

5.0 (1 rating)

Ingredients

Chocolate Lava Cake

  • 50 g dark chocolate, small pieces or callets
  • 50 g unsalted butter, diced, plus extra for greasing
  • 30 - 35 g sugar, to taste
  • 1 medium egg
  • 15 g plain flour, plus extra for dusting
  • 1 pinch fine sea salt

Saffron and Burrata Risotto

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 20 g extra virgin olive oil
  • 30 g onion, quartered
  • 160 g risotto rice (e.g. arborio, Carnaroli - 17 minutes cooking time)
  • 30 g white wine
  • 330 g water
  • ½ tsp saffron threads
  • 1 tsp fine sea salt

Seafood Salad

  • 50 g extra virgin olive oil
  • 1 lemon, freshly squeezed juice
    or 20 g red wine vinegar or white wine vinegar
  • ½ tsp fine sea salt
  • 1 pinch ground black pepper
  • 400 g water
  • 8 whole baby squid, cleaned, without tentacles
    or 2 whole squid, cleaned, without tentacles, sliced (1 cm)
  • 200 g large raw prawns, peeled, deveined

Serving

  • 60 g burrata cheese, halved
  • icing sugar, as desired

Nutrition
per 1 portion
Calories
6933.4 kJ / 1657.1 kcal
Protein
94.7 g
Carbohydrates
114.7 g
Fat
88 g
Saturated Fat
35.2 g
Fibre
4 g
Sodium
3133.4 mg

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