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Crab and prawn ravioli with seafood bisque
Fruit and vegetables
1 unwaxed
lemon
, finely grated zest only
squeeze
lemon juice
1 tbsp finely chopped fresh
chives
1 small
onion
, roughly chopped
1
garlic
clove, crushed
2
tomatoes
, roughly chopped
handful fresh
chives
, finely chopped
Tins, packets and jars
semolina
flour, for dusting
Cooking ingredients
450g/1lb ‘00’
flour
salt
1 tbsp
olive oil
freshly ground
black pepper
1 tbsp
olive oil
1
bay leaf
1 tbsp
tomato purée
1
star anise
300ml/10fl oz shellfish (or fish)
stock
extra virgin
olive oil
Dairy, eggs and chilled
3 large free-range
eggs
, beaten, plus 2 yolks
1 free-range
egg white
, plus 1 egg, beaten
125ml/4fl oz
double cream
Meat, fish and poultry
150g/5½oz raw
prawns
in their shells
150g/5½oz white
crab
meat
50g/1¾oz brown
crab
meat
Other
3 tbsp
brandy
Back to recipe
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