Sample this fine Malagan cuisine.


  • 20 dublin bay prawns (langoustines)
  • 1 cucumber
  • 1 ripe avocado
  • juice of 1 lemon
  • 50 g creme fraiche
  • seasoning
  • for the dressing:
  • 50 g pine nuts
  • 1 lemon
  • 1 lime
  • 150 ml olive oil
  • seasoning
  • 1 dessertspoo flat leaf parsley


  • Peel and thinly slice the prawns and arrange in a circle around the middle of the plate.
  • Sprinkle with a little lemon juice and a twist of black pepper.
  • Meanwhile using a mandolin slice long strips of cucumber and rool into a circular (Cannelloni like shape) and arrange on the middle of the prawns.
  • Fill this with an avocado mousse.
  • Remove the flesh from an avocado and mash it together with some lemon juice, black pepper and the crème fraiche.
  • Pipe this stuffing (farce) into the cucumber roll and make it nice and neat in shape. Decorate with some macro greens or some flat leaf parsley.
  • Meanwhile make the dressing.
  • Toast the pine nuts in the oven or on a very hot pan.
  • Squeeze the lemon and lime juice into the olive oil and mix completely.
  • Finely chop the flat leaf parsley also and add to the oil and finally mix in the pine nuts.
  • Drizzle this mixture around the side of the plates.

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