Name: Salad of Langoustine And Candied Aubergine
Ingredients: 16 Fresh langoustine; peeled and deveined; 2 tb Basic salad vinaigrette; 100 g Mixed salad leaves; (3 1/2oz); 2 Sprigs chervil; 2 ts Fresh lobster 'coral'; (tomalley); 2 tb Olive oil; 1/2 Tomato; skinned and seeded; 1 ts Finely diced; pitted black olives; 1/2 ts Chopped fresh basil; 1/2 ts Chopped fresh tarragon; 1 Squeeze fresh lemon juice; Sea salt and freshly ground black pepper; For the candied aubergine; Aubergine; ¥ideally about 5cm; ; (2 inches) in; Sea salt to degorge; Caster sugar to d.gorge; Olive oil for frying

It has been estimated that from the first “good morning” to the last “good night,” the average person engages in 30 conversations a day; some of you average more than that, some of you, less. Statisticians have estimated that each of us will spend 13 years of our life talking, and every day, our words could write a book of 50-60 pages. In a year, if we are just average, we could author 264 books of over 200 pages, just with our words. You can do more than that if you can speak in excess of 300 words per minute, as some of us are able to do, or if you talk incessantly at any speed.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains		Gordon, Ramsay’s, Passion	2	servings

INGREDIENTS

16		Fresh langoustine; peeled and deveined
2	tb	Basic salad vinaigrette
100	g	Mixed salad leaves; (3 1/2oz)
2		Sprigs chervil
2	ts	Fresh lobster 'coral'; (tomalley)
2	tb	Olive oil
1/2		Tomato; skinned and seeded
1	ts	Finely diced; pitted black olives
1/2	ts	Chopped fresh basil
1/2	ts	Chopped fresh tarragon
1		Squeeze fresh lemon juice
		Sea salt and freshly ground black pepper
		For the candied aubergine
		Aubergine; ¥ideally about 5cm
		; (2 inches) in
		Sea salt to degorge
		Caster sugar to d.gorge
		Olive oil for frying

INSTRUCTIONS

FOR THE PROVENçAL SAUCE
To make the candied aubergine, cut 16 thin slices from the aubergine. Layer
the slices in a colander, sprinkling each layer lightly and evenly with sea
salt and caster sugar in equal proportions. Leave to d.gorge for 15 minutes
so that any bitter juices are drawn out, leaving the slices limp. Pat the
slices dry in a clean tea towel.
In a large frying pan add enough olive oil to give a depth of 1cm (1/2
inch). Heat the oil to about 170&deg;C/325&deg;F and fry the slices until crisp but
not too brown. Drain on kitchen paper towels and set aside, keeping them
warm.
Prepare the mixed salad leaves. Pick off the leaves of the chervil and
incorporate these into the salad, set aside.
To make the procençal sauce, chop the skinned tomato into fine dice and mix
with the olives, basil, tarragon, lemon juice and seasoning. Transfer to a
small saucepan and heat until just warm but not hot.
Toss the langoustines in the lobster coral. Heat the oil until hot and fry
the langoustines for about 2 minutes, stirring until lightly cooked and
bright pink. Drain on kitchen paper towels.
Dress the mixed salad leaves with the vinaigrette and arrange in mounds in
the centre of each plate. Spoon the warm provençal sauce around the salad,
then place 8 langoustines on each plate, arranging them in a ring on top of
the sauce. Balance a candied aubergine slice on top of each langoustine and
serve immediately.
Converted by MC_Buster.
Per serving: 161 Calories (kcal); 14g Total Fat; (68% calories from fat);
1g Protein; 13g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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