Langoustine, Pea Ice Cream, Chargrilled Chorizo and Freekeh

Jack Rawlings

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.


Ingredients: Freekeh, Vegetable Stock, fresh Peas, Nibbed Almonds, Butter, Chorizo, Vegetable Oil, Chives, Parsley, Salt and Pepper.

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.

Chorizo Stock

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.

To Finish

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.

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