And the Oscar goes to…

Finally posting a pic from my Oscar night dinner party, you may now behold this delectable seared pink grapefruit on a bed of avocado purée, topped with black lava salt and sautéed capers. The main course was a white wine and olive oil slow cooked pasta vongole with steamed rapini. Mmm!

pink exquis

The most exciting part of making this dish for me, was sautéeing the capers. (A trick I learnt from Chef Manouschka Guerrier).They bloom like tiny flowers in the oil and lend an exciting salty crunch to any dish. Try it, today!

 

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