Langoustines (+Others!)
I spotted a story in the local paper about a fisherman who was responding to the drop in demand from fishmarkets due to Covid 19 by fishing to order and delivering Langoustines, Lobsters, Crabs and Sea Clams on the day they are caught. We are big fans of Langoustines so I ordered 2kg of Large Langoustines, the weather was a bit dodgy the night before so we had 1kg of Large Langoustines and 1kg of Langoustine tails. All delivered for £35 which was a bargain as the fisherman had set out the night before, landed them in the morning and delivered before lunch!
Here are the Langoustines all lined up:
Whilst they had a rest in the freezer (to sleep) I lit the Kamado Joe Big Joe (Was going to use the Napoleon grill but I haven’t used the KJ in ages!)
I split the Langoustines down the middle from the head towards the tail leaving a small bit uncut at the tail. Flipped over (shell side up) and pushed down to spread them slightly. Onto the grill shell side down for 3 or 4 minutes
After 4 minutes I flipped them over and gave them a couple more minutes
That was it, that simple! Served up with some grilled lemon wedges.
Extreme close up!
SUMMARY:
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 2/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Direct |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | None |
| Cook temperature: | 250°C |
| Cook time: | 7 minutes |
| Internal temperature: | N/A |
| Notes: | Do this more often! |
Also cooked this week:
Scampi:
What to do with the Langoustine tails? I was chatting to the kids about going to Little Chef when I was young and always ordering Scampi when the penny dropped!
Could I bread them and cook them with the Vortex? Had to be worth a try!
I took the shells off, dipped them in flour, whipped egg then the breadcrumbs.
All good so far so onto the Napoleon Pro 22 with the vortex in the middle, scampi on the outside and a cherry chunk in the middle.
After about 40 minutes this is how it came out:
Different angle
Into the basket
This was really tasty, I do love scampi but it’s hard to get good quality whole tail scampi rather than reformed mush. Cooking it yourself you know exactly what’s gone into it and this was super fresh.
Another one to cook again.
Langoustine Tails:
I still had some tails left and wanted to get them used up. I heated up some oil and butter in a pan then put the tails in.
After 2 minutes I flipped them over.
After a minute I jiggled them about a bit.
This was a great way to use up the tails, very simple cook and nice to sit shelling them and munching through a whole load of tails!
Chicken Katsu Curry:
My wife loves Chicken Katsu Curry and when I was going back through some older books I spotted this in Chinatown Kitchen and had to make it!
Chicken breast flattened a bit, flour, egg, breadcrumbs:
On to the Napoleon Pro 22 with the Vortex in the middle and chicken on the outside. Chunk of cherry as always.
Flipped after 20 minutes and this was after 40 minutes.
Onto the plate with rice, sauce on top
Fantastic!
This was a really easy dish to cook and another great one for the Vortex. I did have a moment at the start as the temperature wasn’t as high as normal, took me a while to work out I hadn’t opened the vents at the bottom! Think I would have learnt by now lol.
Ko Phan Bang:
There had to be another cook from Wings and Things in here! Normally this would be #1 on the blog post as it was without doubt my favourite Wing cook to date but the story of the Langoustines had to be told!
Crispy onions first.
Followed by the sauce, my goodness this was so good! A bottle of Sriracha in there!
Wings in the marinade
Cooking with the vortex in the middle
The end result
Sauced up
Plated
With all the toppings on
Close up
As I said above, this was my favourite wing cook so far. Every bite just blew me away! The book is awesome but it’s worth the money for this one alone!
Gyro meatball kebabs with Feta Tzatziki Sauce:
After cooking nearly everything from Posh Kebabs I found a new Kebab book and am going to work my way through this one too!
Everything mixed together:
Formed into meatballs then onto the skewers
Cooked direct with the lid down (when not taking photos!)
Nice bit of colour forming
Turned
Pitta slightly toasted
Served with Feta Tzatziki, onions and tomatoes.
I really enjoyed this one, quite simple to prepare and cook but the taste of the meatballs was fantastic both due to the ingredients but also from the char during the grilling.
This recipe is from the book Kebabs by Sabrina Baksh and Derrick Riches, my first cook from this!:
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