Pigs head, aubergine & langoustine recipe by Matt Gillan

Matt Gillan

Matt Gillan

30th June 2014

Pigs head, aubergine & langoustine recipe by Matt Gillan

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 Pigs head, aubergine & langoustine recipe below, as tried and tested by professional chefs - why not give it a try? Photography by John Arandhara-Blackwell.

Ingredients

  • Pigs head
  • 1 Pigs head
  • Water
  • Salt
  • 3 carrots
  • 2 onions
  • 4 celery sticks
  • 2 leeks
  • 15g coriander seeds
  • 5 star anise
  • 2 cinnamon sticks
  • Chicken stock
  • Herb bread crumbs
  • Langoustine
  • Prepared langoustines
  • Butter
  • Salt
  • Lime juice
  • Aubergine puree
  • 600g diced aubergine
  • 300g sugar
  • 300g water
  • Aubergine caviar
  • 3 Aubergines
  • 2 cloves garlic, peeled and thinly sliced
  • 4 sprigs thyme, leaves picked
  • Oil
  • Maldon salt
  • Mustard biscuit
  • 100g egg white
  • 80g sugar
  • 80g rice flour
  • 1 tablespoon black mustard seeds
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon paprika
  • Soy glaze
  • 200g cola
  • 175g oyster sauce
  • 100g soy sauce
  • 200g orange juice
  • Additional garnishes
  • Coriander cress

Method

Pigs head
Blow torch the pigs head to remove any hairs
Put into a bucket and wash under cold water for 20 minutes
Make a salt solution to cover the pigs using 70g salt per litre of water
Brine for 24 hours
Wash the pigs head off for 10 minutes and put into a pot.
Cover with chicken stock
Cut the vegetables into large pieces and add to the pot
Bring the liquid to the boil and reduce to barely simmering. Ensure the pigs head is always covered with liquid.
Cook until the meat falls away from the bone
Remove from the pan
Pick the fat and skin off the bone and flake the meat into a bowl
Using the fat around the cheek area, chop up and add to the meat
Season with salt and sherry vinegar
Lay out a sheet of cling film, and put distribute the meat evenly along.
Wrap the meat tightly to make a ballotine
Ensure it is very tight
Tie the ends and chill
Once cold, portion, roll in herb crumbs and heat for 5 minutes in an oven at 180°c
Remove from the oven and roll back through the crumb
Langoustine
Cut the langoustines in to pieces
Heat a frying pan and add a little oil
Get the pan really hot and the langoustines and a little butter, salt and lime juice.
Cook for 15-20 seconds and remove from the pan
Aubergine puree
Make a caramel with the sugar,
Sieze with a little water and slowly add until you achieve a caramel water
Add the aubergine, mix well and cover.
Cook out until soft
Remove the cling film and allow the liquid to reduce by half
Put the aubergine into a blender and blend until smooth
Pass through a chinois and chill.
Aubergine caviar
Cut the aubergines in half lengthways
Score the flesh and sprinkle with the garlic, thyme, drizzle of oil and salt
Put the halves back together and wrap in tin foil.
Bake for 40 minutes to an hour until soft
Scoop out the flesh from the skin
Chop the aubergine flesh as fine as possible and put into a pan
Put onto the heat and reduce down until thick
Mustard biscuit
Crush the seeds so they are very fine
Whisk the egg white to a firm peak and add the sugar and then add the flour, seeds and paprika
Spread the mix thinly onto silpat mats
Bake the sheets for 6 minutes at 160°c
Remove from the oven and allow to cool.
Break into shards
Soy glaze
Put all ingredients into a pan and reduce until it is nice syrupy consistency

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