Roast Langoustines with Miso, Coffee, Grilled Pineapple and Szechuan Pepper

[b]ROAST LANGOUSTINES WITH MISO, COFFEE, GRILLED PINEAPPLE AND SZECHUAN PEPPER.[/b]

Icon - Time 30 preparation Icon - Level Difficult

Here is what you need

Ingredients

Icon - Person {{ persons }}
  • 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

Materials


How to make !

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 temperature TO SERVEDrain 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

Recommended Nespresso coffees

Roast Langoustines with Miso, Coffee, Grilled Pineapple and Szechuan Pepper

  • Icon - Time 30 preparation
  • Icon - Level Difficult

Materials


Recommended Nespresso coffees

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

Inspirations

How to make !

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 temperature TO SERVEDrain 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

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

Send this recipe

{{ recipe.title }}

This field is required Please provide a valid email address Please provide a valid email address Your email has been sent Error : Your email has not been sent