Carabineros with a Crust Recipe - Great British Chefs

Ingredients

• 8 carabineros, shelled tails only
• 4 fresh mint leaves
• 4 sprigs of dill
• 4g of lemongrass
• 25g of extra virgin olive oil
• salt
• coarsely ground black pepper
• 1 pinch of ground ginger
• 1 red onion, peeled and cut into strips
• 80g of cane sugar
• 300g of water
• 35g of cider vinegar
• water
• 100g of spinach
• 50g of shelled pistachios
• 100g of leek, chopped and cooked gently with butter
• 220g of piquillo peppers, from a jar, chopped
• 1 head of garlic, roasted, flesh only
• 2 tsp choricero dried peppers, from a paste
• 4 tsp olive oil
• 1 pinch of cane sugar
• 50g of kiri mochi
• 50g of dried kombu, rehydrated and julienned
• 1 pinch of ground pistachio nuts
• sprig of dill
• sprig of rosemary, or thyme