Ocean Jacket Cheeks
Serves 2
- 400g ocean jacket cheeks
- 4 slices of prosciutto
- 300g linguine
- 300ml cream
- 1 tbs chilli paste
- 100g rocket
- 4 metal/bamboo skewers
Method
Cook the pasta as directed.
Slice the prosciutto down the middle & using ½ wrap around the cheek & thread onto the skewer, place about 4 wrapped cheeks on each skewer & cook on a BBQ plate of a large fry pan.
Place the cream & chilli paste in a pan & reduce by 1/3 add cooked pasta & rocket toss to combine. Divide into 2 plates then top with the ocean cheeks & serve with fresh lemon.
By Chef Jeremy Hartwich