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Seared Langoustine Tails With Caramelised Bacon, Apple and Vanilla Purée, Brazil Nuts and Pancetta
GREAT BRITISH CHEFS44Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 langoustines (peeled and cleaned)
- vegetable oil
- 1/2 lemon (juiced)
- 50 grams butter
- salt
- pepper
- 1,000 grams apple
- 1 vanilla pod
- 200 grams caster sugar
- 50 grams butter
- 1 lemon (juiced)
- 4 slices pork belly
- vegetable oil
- 2 tsp. maple syrup
- 1 dash sherry vinegar
- 200 grams spinach
- 1 knob butter
- 1 pinch salt
- 1/2 lemon (juiced)
- 5 kilograms veal bones (fresh)
- 1 onion
- 1 leek
- 1 carrot
- 1 bay leaf
- 3 Tbsp. tomato purée
- 750 mL red wine
- 1,000 grams langoustines
- 1 carrot
- 1 leek
- 1 garlic clove
- 2 sprigs fresh thyme
- 2 star anise
- 100 mL brandy
- 2 Tbsp. tomato purée
- 950 mL fish stock
- 1 bunch fresh parsley
- 1 bunch basil
- 1 bunch fresh chervil
- 300 mL vegetable oil
- salt
- 4 slices parma ham
- 4 pancetta slices
- 1 handful cress (baby)
- 2 brazil nuts
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