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.
• 4 plum tomatoes
• ½ green courgette
• 1 red onion
• 1 garlic clove
• 8 sprigs coriander
• 50g (1¾ oz) rucola
• 1 cup white balsamic vinegar
• 2 cups olive oil
• 1 large potato (bonken — a large firm potato)
• cumin seed
• 1 small red pepper
• 50ml (1⅔ fl. oz) olive oil
• 200g (7oz) tuna
• olive oil
• 2 blood oranges
• 12 prawns with heads (or 16/20)
Salsa
Dip the tomatoes in boiling water for 10 seconds and then cool them immediately in cold water. Remove the skin from the tomatoes and remove the seeds. Cut the tomatoes into uniform cubes. Chop the red onion and place it in the white balsamic vinegar. Remove the seeds from the courgette. Cut the flesh of the courgette into small cubes and fry the cubes on the Princess Table Chef™ with 1 clove of garlic. Finely chop the coriander, saving a few nice leaves for the garnish. Mix the tomato, red onion, courgette and coriander together and add 200ml (6¾ fl. oz) of olive oil. Season to taste with salt and pepper.
Potato Chips
Peel the potatoes and cut into very thin slices. Place on slightly greased baking paper and sprinkle with cumin, salt and pepper. Cover the potatoes with baking paper and then bake for 15 minutes in an oven at 140°C.
Chilli oil
Finely chop the chilli with the garlic and mix with olive oil.
Tuna and prawns
Peel the blood orange and cut the flesh sections out. Press the juice from the second orange. Cut the tuna into thin slices and marinate it in the juice of the blood orange and the olive oil. Remove the shell from the prawn tails, but leave the heads on. Fry the prawns dry on the Princess Table Chef™ and brush at the last minute with the chilli oil.
Presentation
Make a tower of four potato chips on each plate. Put a slice of tuna and some rucola on 3 chips, place the last chip on top and put the tower in the middle of the plate. Place the prawns and fresh blood orange around it and drizzle the salsa around in a circle and over the prawns. Garnish with a few coriander leaves.
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