Langoustine, courgette and cucumber

Tommy Banks

Tommy Banks

25th August 2015

Langoustine, courgette and cucumber

Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the langoustine, courgette and cucumber recipe below, as tried and tested by professional chefs - why not give it a try?

Ingredients

  • Courgette and mint soup:
  • 1 kilo of courgettes
  • 300 ml of rape seed oil
  • 500 ml of chicken stock
  • 50g apple mint
  • Cut the centres from the courgettes and shred the courgettes skin on very finely. In a heavy based pan heat the rapeseed oil. Add the courgettes and cook on a very high heat constantly stirring as the courgettes start to colour add the chicken stock and reduce until it starts to emulsify with the oil. Transfer to a thermomix blitz the soup on 100oc for 4 minutes with the mint. Cool over ice until needed.
  • Fermented Guatemalan cucumbers:
  • 1 kilo of guatamalen cucumbers
  • 1 kilo of 2% salt brine

Method

Courgette and mint soup:

Cut the centres from the courgettes and shred the courgettes skin on very finely.

In a heavy based pan heat the rapeseed oil.

Add the courgettes and cook on a very high heat constantly stirring as the courgettes start to colour add the chicken stock and reduce until it starts to emulsify with the oil.

Transfer to a thermomix blitz the soup on 100oc for 4 minutes with the mint.

Cool over ice until needed.

Fermented Guatemalan cucumbers:

Pour the brine over the cucumbers and leave in a kilner jar at room temperature.

Burp the jars everyday to remove gas.

Once the cucumbers stop giving of gas (approx two- three weeks) they are ready.

Remove the cucumbers from the brine and compress them in sweet cider vinegar.

To finish the dish season slices of courgette and cucumber and slowly cook them on a BBQ.

I like to cook them for about 7 minutes wither side so they are really sweet.

Then quickly BBQ your langoustine tails.

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