No. 174

Last week I went to The Lumiere, a free outdoor festival of light featuring installations from 30 artists who’s work appeared across central London and Kings Cross. It was almost as disappointing as learning that red wine isn’t actually that good for you , not that this seemed to have much effect, given the large quantities of Austrian Pinot Noir a friend and I consumed after the street show, at Maze in Grosvenor Square.

 

Whilst at The Gordon Ramsey Michelin starred restaurant, further fiasco was dished up in the shape of a single prawn served by two staff, costing a voltaic £22.

 

To save you the expense for this “dish” simply go to a very good fishmonger and ask for 6 Spanish Carabinero’s . Place in a pan of cold water, bring up to the boil and then remove after 30 seconds. Cool them down, peel, remove the sack, and fry in a pan over a medium heat with olive oil, chilli and garlic for a further 30 seconds. Serve with a squeeze of lime juice, salt, and cracked pepper.

 

As part of the exhibition, in the middle of Grosvenor Square stood a screen adorned with a number of vertically coloured strips. Frankly the artist would have been better of showing Joe Root’s magnificent 110, and Stewart Broad’s 6 wickets for 17 against South Africa in the third test; now that’s what I call electric.

 

Pan fried Carabinero with Chilli, Garlic and Lime juice

Serves 2

 

6 Carabinero prawns

4 tbsp extra virgin olive oil

1 clove diced garlic

1 red chilli, finely diced with most of the seeds removed

Juice of one lime

Seasoning

 

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