| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Large langoustines; peeled and veined |
| 80 |
ml |
Olive oil |
| 1 |
|
Red onion; finely diced |
| 3 |
|
Cloves garlic; crushed |
| 2 |
|
Tomatoes; peeled, seeded, |
|
|
; diced |
| 125 |
ml |
Dry white wine |
| 1 |
tb |
Fresh rosemary; chopped |
| 1 |
|
Bay leaf |
| 2 |
tb |
Currants |
| 1/2 |
ts |
Sugar |
|
|
Salt and pepper |
| 125 |
ml |
White wine vinegar |
| 125 |
ml |
Olive oil |
INSTRUCTIONS
Heat the oil in a pan, add the onion, garlic and cook.
Add the tomatoes, wine, rosemary, bay leaf, currants, sugar and
seasoning. Add the langoustines and cook for 4-5 minutes. Remove from
the heat and add the vinegar and extra oil. Place into a clean bowl,
cool rapidly and refrigerate overnight.
Serve in a large glass with slices of lime and parsley.
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