Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• 2 x 450g (1lb) lobsters
• 3 cucumbers
• 1 packet of Nori seaweed
• 1 packet of sushi rice
• 1 bottle of rice wine
• 3kg pomodori (plum tomatoes)
• 12 gelatine leaves
• 3l vegetable stock
• 5l court bouillon
• olive oil
• 2 cucumbers
• 100ml (3⅓ fl. oz) tarragon vinegar
Pomodori terrine
Boil the lobsters with the tails tied to a board to keep them straight. Boil in the court bouillon for one minute per 100g (3½ oz) of lobster (e.g. 4½ minutes for 450g/1lb). Allow the lobsters to cool and shell them.
Cook the sushi rice according to the instructions on the packet. Peel one cucumber and cut this lengthways into thin slices using a cheese slicer. Roll out a bamboo mat and cover with cling film. Lay the seaweed on the cling film with the shiny side downwards, keeping to the width of the terrine. Lay the cucumber slices lengthways over the seaweed. Spread the sushi rice as thinly as possible over the cucumber. Place the lobster meat in the middle and spread it out widthways. Roll the sushi into a cylinder with a diameter of 3cm. Twist the cling film at the ends like a ‘toffee paper’. Place the roll in the refrigerator. Quarter the pomodori and fry gently in a pan in a dash of olive oil until the tomatoes start to brown. Add the vegetable stock and simmer until the tomatoes are cooked. Purée the tomatoes in the blender, sieve the purée and allow the tomato stock to cool.
Add the soaked gelatine leaves to 1 litre of tomato stock (leftover tomato stock can be used to make dishes such as gazpacho). Dissolve the gelatine leaves completely on a low flame.
Leave the tomato stock to cool until it starts to jellify. Moisten the terrine and half-fill with the tomato jelly. Remove the sushi roll from the cling film and lay this on the jelly in the terrine. Fill the terrine with the remaining jelly. Leave the terrine to set in the refrigerator for at least 24 hours. Cut the terrine into slices.
Cucumber smoothie
Peel 2 cucumbers and purée with the tarragon vinegar in the Princess blender. Season to taste with salt and pepper.
Refrigerate for 20 minutes. Serve the smoothie in a chilled champagne flute.
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