30 mins to 1 hour
10 to 30 mins
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By Santiago Lastra
From Saturday Kitchen[row]
For the langoustines
- 8 langoustines (or large shrimps), cleaned and peeled, heads reserved
For the sea buckthorn reduction
- 250g/9oz sea buckthorn pulp (or tamarind paste)
- 125g/4½oz caster sugar
- 125g/4½oz muscovado sugar
For the tortillas
- 200g/7oz plain flour
- 50g/1¾oz wholemeal flour
- 4g/⅛oz fine salt
- 8g/¼oz baking powder
- 1 tbsp rapeseed oil
- 20g/¾oz butter, at room temperature
- cornflour, for dusting
For the chipotle cream
- 250g/9oz double cream
- 50g/1¾oz chipotle paste
- 2 tsp olive oil
- 5 garlic cloves, thinly sliced
- 100g/3½oz sauerkraut
- 2 tsp toasted sesame seeds
- handful chickweed, watercress, chervil and other sea herbs
Start by grilling the langoustine heads on a barbecue or a hot griddle pan, until nicely charred all over. Try to make sure all the juices remain inside!
To make the sea buckthorn reduction, simmer all the ingredients in a saucepan with 180ml/6fl oz water. Reduce slowly until it has a thick consistency. Strain the mixture through a sieve, making sure to press as much as liquid as possible, into a squeezy bottle (or a small bowl).
To make the sourdough tortillas, place the flours, salt and baking powder in a bowl and mix together. Add the oil, butter and 125ml/4fl oz water and combine into a sticky ball. Dust a work surface with cornflour and lightly knead the dough for 5 minutes until it is soft. Place back in the bowl and leave to rest for 25 minutes.
You can roll the tortillas out using a pasta machine or a rolling pin. For the former, roll the dough out to the thinnest setting, and cut into 15cm/6in circles. If using a rolling pin, divide the dough into small balls, and roll out each one as thin as you can, to about 15cm/6in circles. Cook on both sides in a very hot frying pan until the tortilla has brown spots on both sides. Keep the tortillas warm whilst you finish the rest of the dish.
To make the chipotle cream, mix the cream and chipotle paste together in a small bowl. Reserve until ready to serve.
When you’re ready to serve, fry the sliced garlic in the olive oil for 1 minute, then add the langoustines and sear for 1 minute on each side, until just cooked through and nicely coloured. Take out the langoustines and cut each into three pieces. Add the chipotle cream to the pan, turn off the heat and reduce the cream to a glazing consistency. Add the langoustines back to the pan and glaze them all over in the chipotle cream.
Place the hot tortillas on the plates and add the sauerkraut off-centre. Reheat the langoustine heads in a hot oven if necessary. Place the glazed langoustines on top, and drizzle over the sea buckthorn reduction. Sprinkle with sesame seeds and finish with your choice of herbs. Serve with the grilled langoustine heads on the side.