ROAST LANGOUSTINES WITH MISO, COFFEE, GRILLED PINEAPPLE AND SZECHUAN PEPPER.

Here is what you need

30 Extra Large langoustine tails, peeled and raw_ Or large peeled, raw prawns
400ml White Miso
400ml BBQ dressing _ see below
5 servings of Nespresso Finezzo Lungo
1 large raw pineapple
2 limes, juice and zest _ separate
1 punnet coriander cress
4 ripe avocados
1 tbspn vegetable oil
Szechuan peppercorns
BBQ Dressing: 70g Dijon mustard; 140g honey; 100ml light soy sauce; 100ml tomato ketchup; 100ml vegetable oil; 1 chilli; 3 cloves garlic, minced; 40g ginger, very finely grated; 200ml orange juice; 2 oranges, zest

To make the BBQ dressing place all the ingredients into a large bowl and whisk thoroughly to combine

Take 400ml BBQ dressing and whisk it together with the miso
Add the coffee and whisk again and pour onto the langoustines or prawns
Set aside in the fridge, covered, to marinate for 12 hours
To make the avocado puree peel the avocados, place them into a food processor, add the lime juice and a generous pinch of salt and blend to a smooth puree
Transfer to a bowl and set aside covered in the fridge
Cut the skin off the pineapple, slice it into 10 slices and remove the core from the centre of each slice with an apple corer
Brush the pineapple with the oil, grate the lime zest evenly over the slices and using a pepper mill, grind the Szechuan pepper over the slices
Place the pineapple under a hot grill and cook until the edges start to blacken
Set aside and at room temperature TO SERVEDrain any excess marinade from the langoustines
Place two large heavy based frying pans over a high heat and leave for one minute
Divide the langoustine tails between the two pans and sauté for one minute
Place the pans under a hot grill and grill for a further two minutes
Remove from the grill, and simply serve the langoustines with some avocado puree, a small green salad and the grilled pineapple
Garnish with the coriander cress
This dish should e served warm, not hot
Grand Cru notes: A delicate marriage of East African and South and Central American Arabicas that have been lightly roasted, Finezzo Lungo is a very aromatic coffee with mild fragrant notes of jasmine