Langoustines flamed in whisky sauce




If you are like me, you love a good prawn of any kind.  In fact, almost all shell fish. This dish I use to cook in the restaurant back in the time when you use to have a Flambé trolley and that staff with the skills to do this kind of thing . In some way I think that plated food is all well and good but what about the real skills of the front of house.  The waiters and waitress who could cook at the table, fillet a Dover sole or carve in front of you. Sad to say that the days of things like that seem to have gone now.  Bring them back I say get some skills back to the front of house and give us some theatre.

You will need
2 garlic cloves
75g/3oz butter
salt flakes and freshly ground black pepper, to taste
1 tbsp olive oil
1kg /2lb 3oz langoustines
2tbsp double cream
2 tsp malt whisky
1 tbsp chopped fresh parsley
Half a lemon .

Now to do this properly you need to have all the prep done first.  The langoustines must have the heads and sells removed and be deveined. Your garlic crushed and the parsley chopped. Get every thing in to small bowls ready for you to cook. If you are going to cook this you want to do it quickly and then served at the table so make sure that you have every thing at hand and ready to go . you can not stop half way threw to go back and get the cream as you have forgot it or you will over cook the prawns.

Get the frying pan on the heat and add the butter and oil together.  Once you have done this, add the crushed garlic and let that soften.  Then turn up the heat and add the langoustines.  Turn them a coupe of times to make sure that they are all cooking evenly and turning pink.

Now get your whisky in to the pan and let it warm a little then tip the pan so that the alcohol can take light and burn. Be very carful to do this tipping the pan away from you and away from your gests that you are cooking for.  Neither you nor they want to go up in flames.

Once the flames have died down a little, add the cram and let that reduce singly then add the juice of half a lemon and season with salt and pepper.  Finally add the chopped herbs before serving the dish to you gests who will be so impressed with your skill as you have cooked right in fount of them. 

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more