Langoustine, Pea Ice Cream, Chargrilled Chorizo and Freekeh
We’ve chatted with Senior Sous Chef and Masterchef Semi-finalist, Jack Rawlings to give you a wonderful langoustine recipe. His recipe uses fresh Nurtured herbs and tendril pea shoots. Be sure to head to our shop to grab ingredients to cook along.
- White Chicken Stock (400ml)
- Garlic Clove (1)
- Bay Leaf (1)
- Frozen Peas (250g)
- Fine Sea Salt and Black Pepper (To taste)
- Freekeh (200g)
- Vegetable Stock (1 Litre)
- Fresh Peas (50g)
- Nibbed Almonds (50g)
- Butter (10g)
- Chorizo, Finely Diced (50g)
- Vegetable Oil (10ml)
- Chives, Finely Chopped (25g)
- Parsley Leaves, Finely Chopped (25g)
- Chicken Fillets (100g)
- Soy Sauce (100ml)
- Shallots, Peeled and Sliced (35g)
- Water (500ml)
- Chorizo, Thinly Sliced (180g)
- Xanthan Gum (1g)
- Lemon Juice (10ml)
- Large Fresh Langoustines (12)
- Raw Mini Chorizos (4)
- Tendril Pea Shoots (12)
Pea Ice Cream
Ingredients: Chicken Stock, Garlic Clove, Bay Leaf, Frozen Peas, Salt and Pepper to taste.
Bring the stock, garlic and bay leaf to a simmer in a saucepan and reduce by half. Pour into a blender with the peas and blend until totally smooth. Pass through a sieve and season with salt and pepper. Cool in a bowl over another bowl of ice, stirring occasionally. When chilled, add to an ice cream machine and follow the manufacturer’s instructions. When ready, transfer to a container and chill in the freezer for 2 hours. Dip a spoon in hot water and scoop out the ice cream to serve 4 portions when ready. This recipe makes more than 4 but keeps for 1 month in the freezer.
Depending on the type, either soak the freekeh overnight or just rinse before cooking. Place in a medium pan and cover with the vegetable stock. Simmer until tender, then allow to cool to room temperature. Pod the fresh peas and boil in seasoned water for 2 minutes. Refresh in iced water and then remove. Take the skin off the peas and discard. In a frying pan, fry the nibbed almonds in butter until golden. Drain on a tray on kitchen paper. Fry the chorizo in vegetable oil until still a little chewy but not crispy. Mix the cooked freekeh with the peas, almonds, chorizo and chopped herbs. Season with fine salt and black pepper.
Soy Chicken Powder
Ingredients: Chicken Fillets, Soy Sauce.
Preheat a deep fat fryer to 165°C. Marinate the chicken in the soy sauce in the fridge for 1 hour. Drain, then deep fry the chicken for 10 minutes. Drain, cool, and chop into 2cm pieces. Blend to a powder in a blender.
Ingredients: Shallots, Water, Chorizo, Xanthan Gum, Lemon Juice, Salt.
Bring the shallots and water to the boil in a saucepan. Reduce the heat to a gentle simmer and remove the froth with a ladle. Simmer for 35 minutes or until the stock tastes sweet. Add the chorizo and simmer for 35 minutes, or until it has reduced to 250ml, skimming constantly with a ladle to remove any froth. Pass through muslin cloth or paper towel and cool to room temperature. Pour into a blender and on the lowest setting add the xanthan gum little by little using a tea strainer, this will thicken the liquid slightly. Pass through a fine sieve. Add the lemon juice and season with salt. Set aside at room temperature.
Ingredients: 12 Large Fresh Langoustines.
Remove the head and the intestinal tract from the langoustine. Blanch in heavily salted simmering water for 3 minutes. Remove and place in iced water to cool. Remove from the water and peel.
Ingredients: Tendril Pea Shoots.
Spoon 3 small piles of the freaked mix onto each plate, resting a langoustine on top of each pile. Add the warm chorizo halves to 2 piles of freekeh. Sprinkle the soy chicken powder over the top of the plate, and spoon the chorizo stock into the gaps. Finally add a spoon of the ice cream at the centre of the plate, and finish with the pea shoots.