- Roasted beetroot risotto
- 500g Beetroot
- 3 tbsp. Olive oil
- 250g Arborio risotto rice
- 175ml Port/red wine
- 750ml Beetroot juice
- Maldon Sea salt to taste
- For the shellfish oil
- reserved langoustine shells
- olive oil
- 2-3 cloves garlic
- 1 tbsp. coriander seeds
- 2 tbsp. tomato purée
- 1 tbsp. whole black peppercorns
- 1 star anise
- 1 orange, peel only
- 1 bunch thyme
- 1 bay leaf
Tempura Langoustine tails, roasted beetroot risotto
Tempura Langoustine tails, roasted beetroot risotto
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 Tempura Langoustine tails, roasted beetroot risotto recipe below, as tried and tested by professional chefs - why not give it a try?
Ingredients
Method
For the roasted beetroot risotto:
Wrap beetroots in foil (do not remove skins) - roast in a combination oven at 100C until soft.
When cooked, peel the beetroots and blend in a thermo mixer.
Put the risotto in a gastro tray and toast in a combination oven at 160C till it goes slightly brown.
Heat a heavy bottom pan, add a splash of olive oil then add the rice to the pan, stir, add all the port/red wine, cook until liquid is almost dissolved.
Slowly add the beetroot juice to the risotto rice stirring constantly until cooked out, approx. 12-14 minutes.
Add the puree to the rice still stirring until a shiny glossy consistency is achieved.
Season to taste.
For the shellfish oil:
Make the shellfish oil first; preheat the oven to 200C/gas 6.
Roast the shells in the oven for 10-12 minutes to remove moisture.
Heat a medium pan and add the shells and the rest of the shellfish oil ingredients.
Heat for a few minutes, and then remove from the heat, cover and leave to stand for 3 hours to infuse.
Langoustine tails:
Beat the egg in a bowl, add ice cold soda water in the bowl. Be sure to use very cold soda. Add the sifted flour and mix gently. Be careful not to over mix the batter.
Coat the langoustines in seasoned flour, dip in the batter and fry at 180C for 4-5 minutes.
When ready remove from fryer, season - do not cook the tails until the last moment!!!!.
Season with lemon and serve hot on top of the risotto.
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