James Mackenzie whips up a hearty dish of crispy black pudding, beans and langoustine in a creamy sauce, perfectly topped off with a wild garlic crust - all in season for the spring months. Scampi (or langoustine) previously had a bad reputation due to its association with frozen pub grub, but this fantastic recipe celebrates it in all its plump, sweet glory.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Remove the tail meat from the langoustine and set aside, reserving the shells to make a stock for the sauce. Peel and chop the onion, chop the leek and fennel and fry all 3 in a saucepan with a splash of oil. Add the langoustine shells and cook for a further 2 minutes
16 langoustines, cooked
1 fennel bulb
Add the garlic, star anise and white wine and pour in enough water to just cover. Simmer for 1 hour then strain through a sieve into another saucepan. Place back on the heat and reduce down to 200ml, then add the cream and reduce to a sauce consistency. Keep the sauce warm
1 garlic clove, crushed
1 star anise
200ml of white wine
200ml of double cream
Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper
150g of black pudding
For the wild garlic crust, add the breadcrumbs, a few parsley leaves and 6 leaves of wild garlic to a blender and blitz until green in colour. Place in a bowl, mix through the melted butter and season with a little salt
150g of white breadcrumbs
6 wild garlic leaves
50g of butter, melted
Warm the sauce over a gentle heat, add the white beans and cook until the beans have warmed through. Add the langoustine meat and the crispy black pudding
200g of white beans, cooked
To finish the sauce, add a little chopped wild garlic and reheat for 2 minutes. Spoon the mixture into a shallow serving dish or 4 individual dishes or ramekins
4 wild garlic leaves
Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb. Serve immediately
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