The Cacao Cookbook by The Cacao Cookbook

Author:The Cacao Cookbook
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-08-28T16:00:00+00:00

LANGOUSTINES

WITH CACAO BUTTER

This recipe is a little bit special. Slicing the langoustines through the middle takes a little practice but as long as you use a very sharp knife and make sure you cut away from you, the end result is worth it – buttery grilled prawns that you can simply scoop out of the shells.

SERVES 4

75ml olive oil

small pinch of crushed dried chillies

½ garlic clove, finely chopped

100g butter, softened

1 tablespoon pine nuts

1 tablespoon hazelnuts, chopped

1 tablespoon cacoa nibs

16 langoustines

sea salt

Preheat the grill to its highest setting.

Put the olive oil into a small saucepan, add the crushed dried chillies and garlic and gently warm over a low heat for 2–3 minutes. Remove from the heat, add the butter and leave to melt and infuse.

Heat a non-stick frying pan and add the pine nuts, chopped hazelnuts and cacao nibs, and toast for a couple of minutes. Add to the oil and butter infusion and whisk to combine.

To prepare the langoustines, hold each one firmly with your hand down on a chopping board and with the tip of the knife score a slit into the head. Then, insert the knife fully into the shell and slit the langoustine in half lengthways, making sure you cut away from your body to protect yourself.

Place the langoustines shell side down on a baking tray. Pour most of the cool, infused butter over the langoustines, season with sea salt and place under the grill for 3–5 minutes, depending on size. They will turn from translucent to a pale pinkish white when cooked.

Halfway through cooking, baste them with any remaining butter from the bowl. Serve straight away.

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