Benjamin Reeve's Roast Peppers & Prawn Oil
1 pint of "Oil in the Raw" Organic Olive Oil In a heavy bottomed saucepan gently fry the prawn shells with a little onion, garlic and ginger. When the shells have changed colour, add the organic olive oil and leave on a low heat until the oil starts to bubble. Remove from the heat and leave to stand for about 5 hours to infuse. Roast peppers, peel and deseed, then slice finely; cut the caper berries in half and remove the tip of the stalk. Next, pass the olive oil through a fine sieve and add the peppers, shallots, lemon and caper berries. Season to taste. Recipe contributed by Benjamin Reeve, now head chef at the Bay, Penzance Main telephone: (0044) 01579 351178 |