Serves four Ingredients Saffron prawns 8 prawns, shelled (except for the tails) and cleaned 1/2 tsp saffron strands 1 garlic clove chopped Juice of 2 lemons Salt and pepper
Tomato tartar 600g medium-sized tomatoes 30g small capers 30g walnuts, chopped 50g spring onions, chopped finely 20g zaatar leaves, chopped 50ml olive oil Salt and pepper
Olive salsa 100g kalamata olives, stoned and chopped very finely 10g anchovies, chopped very finely Salt and pepper
Dressing 1 tbsp mayonnaise 1/4 tsp cumin A dash of lemon juice Salt and pepper
Garnish Mixed green herbs (e.g. purslane, zaatar, coriander) 4 black olives, stoned
Method For the prawns, place the saffron in two tablespoons of water and allow to stand until the water goes yellow. Add the garlic, lemon juice, salt and pepper to make a marinade. Allow the prawns to stand in this for at least one hour before frying them in hot oil. Blanch the tomatoes for one minute and then plunge them immediately into ice-cold water to ensure that they remain uncooked inside. Now skin and seed the tomatoes before dicing them finely. Gently mix in all of the remaining ingredients, stirring as little as possible.
Mix together all of the indicated ingredients to make the olive salsa, and make the dressing by mixing the mayonnaise with all of the remaining ingredients thoroughly.
To serve Using an oval cylindrical mould (if you have one), first put a layer of tomato tartar at the bottom, followed by a layer of olive salsa, and then another layer of the tomato tartar. Garnish with olives and zaatar leaves. Arrange the prawns decoratively on the plate, sprinkle with a little dressing and decorate with the green herbs.
Ingo Maas ‘Almost all of the ingredients for this recipe can be bought in the supermarket – Spinneys or Carrefour. You don’t have to go to the fish market to get the proper shrimps or prawns. Perhaps the saffron you should get from the spice souks for the many variations of better quality saffron. You only need a gram or two, but it makes all the difference. In the supermarkets now you can get beautiful Greek kalamata olives – black olives – to do the paste for the tomato tartar. It’s important, obviously, to have very ripe and juicy tomatoes – don’t go for the cheapest. They should be very red, dark and ripe. They’re available in Spinneys, Carrefour, you name it. The green leaves are also in supermarkets, no problem.
‘JW’s is a steakhouse, so if you want to cook meat at home, you should also use the supermarkets. There is very little domestic meat here and all the supermarkets use the same quality. Don’t use local butchers – we inspected some of them and I don’t trust the hygiene. There are no freestanding butchers of high quality. The best is Carrefour, because everything is high volume and kept very clean. Make sure the meat is aged – it needs to be 21-30 days old in the vacuum pack. Then it’ll be nice and tender. If it’s only aged 10 days, the meat is not ripe completely.’