with Rosemary and Goat's Cheese Sauce
was originally started as a place to publish my favourite
recipes and those I had either created or modified to
my own taste. The sheer volume of recipes I have received
since those early days (site started in May 2000) has
meant that I have had very little time to write down
my own modest efforts - at least here is one for you
guiding principal when creating food is to try and keep
it simple but at the same time creating food which makes
you want to ask for more.
put this recipe together, as a starter, after reading
through one of Michel Roux's books, Sauces for Fish
& Shellfish. If you would like to purchase a
you have any questions about it feel free to email me
raw Langoustines (if you can't get them then use
Tiger Prawns of same size)
200 ml milk
5 sprigs Rosemary (4" to 5" long)
200 g fresh goat's cheese (at room temperature)
salt and freshly ground pepper
rosemary needles and place in small pan with the milk.
to the boil and then leave stand until cold (best
left to stand for two or three hours) to allow
rosemary to infuse the milk.
goat's cheese in a mixing bowl and soften using a
wooden spoon or spatula.
Gradually add the infused milk, mixing to a smooth
sauce consistency. (You may not need to use all
of the milk)
sauce in small ramekins or similar.
(broil) the Langoustine under a medium heat for about
two minutes either side (until they turn pink).
in their shells with a ramekin of sauce on each plate.