Roast langoustines with miso, coffee, grilled pineapple and Szechuan pepper Roast langoustines with miso, coffee, grilled pineapple and Szechuan pepper <strong>ROAST LANGOUSTINES WITH MISO, COFFEE, GRILLED PINEAPPLE AND SZECHUAN PEPPER.</strong> 0

Roast langoustines with miso, coffee, grilled pineapple and Szechuan pepper

ROAST LANGOUSTINES WITH MISO, COFFEE, GRILLED PINEAPPLE AND SZECHUAN PEPPER.

Preparation (10 persons)

  • To make the BBQ dressing place all the ingredients into a large bowl and whisk thoroughly to combine
  • Take 400ml BBQ dressing and whisk it together with the miso
  • Add the coffee and whisk again and pour onto the langoustines or prawns
  • Set aside in the fridge, covered, to marinate for 12 hours
  • To make the avocado puree peel the avocados, place them into a food processor, add the lime juice and a generous pinch of salt and blend to a smooth puree
  • Transfer to a bowl and set aside covered in the fridge
  • Cut the skin off the pineapple, slice it into 10 slices and remove the core from the centre of each slice with an apple corer
  • Brush the pineapple with the oil, grate the lime zest evenly over the slices and using a pepper mill, grind the Szechuan pepper over the slices
  • Place the pineapple under a hot grill and cook until the edges start to blacken
  • Set aside and at room temerature TO SERVE Drain any excess marinade from the langoustines
  • Place two large heavy based frying pans over a high heat and leave for one minute
  • Divide the langoustine tails between the two pans and sauté for one minute
  • Place the pans under a hot grill and grill for a further two minutes
  • Remove from the grill, and simply serve the langoustines with some avocado puree, a small green salad and the grilled pineapple
  • Garnish with the coriander cress
  • This dish should e served warm, not hot
  • Grand Cru notes: A delicate marriage of East African and South and Central American Arabicas that have been lightly roasted, Finezzo Lungo is a very aromatic coffee with mild fragrant notes of jasmine.

Characteristics

Difficult
Difficulty
Difficult
Preparation
PT30Mpreparation time 30 mins, marinating time 12 hours, cooking time 15 mins
Material
Origin
UK

Ingredients

  • 30 Extra Large langoustine tails, peeled and raw. Or large peeled, raw prawns
  • 400ml White Miso
  • 400ml BBQ dressing - see below
  • 5 servings of Nespresso Finezzo Lungo
  • 1 large raw pineapple
  • 2 limes, juice and zest - separate
  • 1 punnet coriander cress
  • 4 ripe avocados
  • 1 tbspn vegetable oil
  • Szechuan peppercorns
  • BBQ Dressing: 70g Dijon mustard; 140g honey; 100ml light soy sauce; 100ml tomato ketchup; 100ml vegetable oil; 1 chilli; 3 cloves garlic, minced; 40g ginger, very finely grated; 200ml orange juice; 2 oranges, zest
<em>Finezzo Lungo</em>
Finezzo Lungo
Intensity : 3
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