Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 9

A survivor from the good old days when dining out meant prawn cocktail followed by sirloin steak followed by Black Forest gâteau. Yes, it did get a bit naff for a while, but treat it with respect, add a couple of fresh langoustines, and this classy first course will knock everybody’s socks off. If you want to add more langoustines, then go right ahead. Tony

Serves 4

1 cucumber, peeled

½ iceberg lettuce, shredded

300g/10 oz peeled cooked prawns

8 large cooked langoustines,shelled

pinch of paprika

1 lemon, quartered

For the cocktail sauce:

6 tablespoons Tony’s mayonnaise (see page 244)

2 tablespoons tomato ketchup

3-4 shakes of Tabasco sauce

1 tablespoon cognac

squeeze of lemon juice

Make the cocktail sauce by mixing together the mayonnaise, ketchup, Tabasco, cognac and lemon juice.

Run a vegetable peeler down the length of the cucumber to make long, thin ribbons. Place in a large bowl with the shredded lettuce and toss with a tablespoon of the cocktail sauce. Divide the lettuce and cucumber between 4 serving bowls and pile the prawns loosely on top. Arrange the langoustines on top and spoon the remaining cocktail sauce over the prawns and langoustines, allowing it to trickle down. Dust sparingly with paprika and then serve immediately, with the lemon wedges and a few slices of buttered brown bread.