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

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