Just a little bit fancy
Submitted by hlokk on Mon, 2010-12-13 11:39
Well, after Jason (Oracle) recommended doing the cray in the oven with cheese and bits of bacon, I thought I would try it out (while he tried out my white wine garlic cream recipe).
Ended up stopping by a gourmet shop for something else, so put a bit of a fancy spin on it (but still easy to make), making it a Pernod cream with gruyere and prosciutto, served with some salt and pepper cuttly chips, flour dusted flathead, brocollini, sweet potato and home made ciabatta garlic bread :D
till
Posts: 9358
Date Joined: 21/02/08
Looks great Matt, big fan of
Looks great Matt, big fan of Pernod with seafood myself.
Pete D
Posts: 1681
Date Joined: 07/06/07
Slap a layer of mango chutney
Slap a layer of mango chutney on first Matt, then the bacon bits and cheese - I came up with this recipe 15 years ago - never fails.
Cheers Pete
Lamby
Posts: 3145
Date Joined: 04/08/09
Gruyere, nice I like you're
Gruyere, nice I like you're thinking there Matt an awesome cheese to cook with. As soon as I get my hands on a few bugs going to give that and the mango chutney a burl.
Oracle
Posts: 355
Date Joined: 22/11/10
Pete - The missus said
Pete - The missus said tonight that she logged onto fishwrecked and stole the recipe from a post... think there's a darn good chance it's yours! We cut the bacon up fine and pre cook it so it's well done. Absolute mint!