Marron With Lime and Chill

Feeds 2

3 red chillies

1 cup extra virgin olive oil

1 live marron

2 limes, zest finely grated, limes halved

1/2 cup creme fraiche

chopped flat-leaf parsley

1 Bottle of Cape Mentelle Sauignon blanc semillon

Method
Light your fire and let it burn down for 1 hour until you have nice coals or use hardwood charcoal.

Heat a medium cast-iron frying pan over the coals, add the chillies and let them char a little. Take the pan off the heat and rest for 5 minutes, then add the oil and put the pan back on the heat to infuse for 1 hour while the fire is warming.

Meanwhile, put your marron to sleep in a bucket of ice. This will take an hour or so.

Mix together the lime zest and creme fraiche in a small bowl.

Place the marron on a board, belly-side up. Take a large sharp knife and cut it in half by running the knife from the head to the tail.

Place the marron on the grill plate, flesh-side down, and cook for 4 minutes, then flip it over and brush with the lime creme fraiche and chilli oil (not too much if you don’t like things hot). Cook for another 5 minutes or until the flesh comes away from the tail.

Scatter the parsley over the marron and serve with the lime halves for squeezing over. Yum!

Enjoy with a glass of Cape Mentelle Sauvignon blanc semillon