GRILLED SCOTTISH LANGOUSTINES
Delicate langoustines have a bright salmon-pink hue, whether raw or cooked. Make sure they're lovely and fresh - there should be no black spots on the tail or head, and they should feel firm and plump. Their sweet flavour works a treat with savoury, spicy 'nduja.
Provided by Christian Edwardson
Categories Seafood Recipes Jamie Magazine Seafood Dinner Party Christmas Pork
Time 25m
Yield 10 as a canapé
Number Of Ingredients 4
Steps:
- Add 40g sea salt to 2 litres of water and bring to the boil in a large pan. Have a large bowl ready with 2 litres of ice-cold water.
- Plunge the langoustines into the hot water for 40 seconds (using tongs), remove and refresh in the cold water, then shake dry.
- Once blanched, carefully cut each langoustine in half lengthways.
- Preheat the grill to medium-high.
- Blitz the 'nduja in a blender with 20ml of warm water until you have a smooth paste. Add the butter and blend again to combine.
- Lay the langoustines cut-side-up on a large roasting tray, loosen them within their shells, and spoon over the 'nduja butter.
- Place under the grill for 4 to 5 minutes, or until the butter is bubbling and the langoustines are golden. Finish with a squeeze of lemon juice, and serve with napkins and toothpicks for picking the meat.
Nutrition Facts : Calories 79 calories, Fat 4.2 g fat, SaturatedFat 2.4 g saturated fat, Protein 10.2 g protein, Carbohydrate 0.1 g carbohydrate, Sugar 0.1 g sugar, Sodium 0.55 g salt, Fiber 0 g fibre
COOKED LANGOUSTINES
Provided by Food Network
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Bring the water and salt to a boil in a large pot. The water should taste like the ocean.
- Add the live langoustines and boil them for 3 to 4 minutes. Remove from the water and cool.
- Eat them, as is, with aioli (garlic mayonnaise) and toast.
PEEKY-TOE CRAB AND GREEN TOMATO SALAD WITH CHILLED GAZPACHO SAUCE
Steps:
- To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
- To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the cr
GRILLED LANGOUSTINES WITH GARLIC BUTTER
Provided by Food Network
Yield 8 Langoustines
Number Of Ingredients 6
Steps:
- Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;
WILTED ARUGULA
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
ZITI WITH GRILLED-GAZPACHO SAUCE AND SAUSAGE
Categories Garlic Herb Onion Pasta Tomato Quick & Easy Backyard BBQ Ricotta Sausage Bell Pepper Zucchini Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Stir 1 teaspoon each of salt and pepper into 6 tablespoons oil.
- Toss tomatoes with 1 tablespoon seasoned oil, then thouread onto skewers.
- Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.
- Quarter onions lengthwise, leaving root ends intact. Brush onions, peppers, and zucchini generously with some seasoned oil.
- Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal.
- Put vegetables on a large tray.
- Brush sausages lightly with some seasoned oil and put on a plate.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Grill vegetables, garlic, and sausages, in batches if necessary, covered only if using a gas grill, turning occasionally (frequently for garlic), until tomatoes are charred and slightly wilted, 3 to 5 minutesutes; bell peppers are blackened in spots, 8 to 10 minutesutes; onions and zucchini are tender, 8 to 12 minutesutes; garlic is softened and caramelized in spots, about 10 minutesutes; sausages are browned and cooked thourough, 12 to 15 minutesutes. Transfer as cooked to a platter (or platters) and keep warm, covered.
- Peel peppers. Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender. Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 teaspoon salt, 1/2 teaspoon pepper, half of tomatoes, and remaining 1/4 cup oil and purée until as smooth as possible.
- Transfer remaining tomatoes to a large serving bowl and keep warm, covered. Chop remaining peppers, onion, and zucchini and add to tomatoes.
- Meanwhile, cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain in a colander, then add to grilled vegetables and toss with sauce. Sprinkle with herbs and cheese, then serve with sausages.
GRILLED SARDINES OVER WILTED BABY ARUGULA
Prepare fresh sardines simply, the way they are eaten all over the Mediterranean: Toss them in olive oil and grill them to crispy golden-brown perfection for an easy appetizer.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Prepare a stove-top griddle or outdoor grill. Rinse the arugula, shaking off any excess water. Arrange on a large platter and set aside.
- Rinse the sardines in cold water, rubbing to remove the scales. Wipe dry. In a bowl, combine the sardines and olive oil and toss to coat. Grill over very hot coals or heat about 2 to 3 minutes per side, or until the sardines are crispy and golden. Season with salt and pepper. Transfer immediately to the arugula-lined platter and serve with lemon wedges.
WILTED ARUGULA SALAD
Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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- Beat together the oil and garlic along with the salt and lemon juice until you get a sort of paste. This is best done with a mortar and pestle, but you can also blitz it in a bullet blender if you prefer.
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