Langoustines with pearl barley and a pig’s head beignet

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Phil Carnegie's langoustines recipe pairs the lovely scampi with a crunchy pig's head beignet, adding texture and meaty pork flavour to an otherwise quite delicate seafood dish. Beautiful pearl barley provides a deliciously creamy bed for the langoustines and pig's head beignet, rounding out an exquisite seafood recipe that's a fancy take on surf 'n' turf.

First published in 2015




Pigs head

  • 1 pig's head
  • confit oil
  • plain flour for dusting
  • 1 egg, beaten
  • 1 handful of Panko breadcrumbs (1)
  • vegetable oil




To serve


  • Deep fat fryer


First, prepare the pigs head. Cut the mask off the pig’s head and confit in oil for 12 hours (this involves very gently poaching the head in oil). Cool. Pick the meat off the mask and season
Roll the meat tightly in cling film to make a sausage shape and leave in the fridge to set
Once set, remove the cling film and cut into 4cm cylinders, then dust with flour, dip in the egg and then into the Panko crumbs and set aside in the fridge until ready to cook
  • plain flour for dusting
  • 1 egg
  • 1 handful of Panko breadcrumbs (1)
Then make the barley. Sweat the shallot in olive oil then add the barley and cook for a minute
Deglaze with white wine and Noilly Prat, cook until fully evaporated and then add the chicken stock and cook the barley for 40 minutes until soft
  • 45ml of white wine
  • 45ml of Noilly Prat
  • 300ml of chicken stock
For the sauce, reduce the shellfish stock to 100ml then whisk in the cold butter and season with cayenne pepper
For the langoustines, heat the butter in a frying pan. Season the langoustines and pan fry for approximately 1 minute on each side
Deep fry the pig’s head beignet
  • vegetable oil
Bring a pan of salted water to the boil and cook the baby leeks very briefly, so that they are tender but still have a bit of bite
Finish off the pearl barley by adding the Parmesan, blanched vegetable and a little butter and season
Place the barley on to warmed plates; place the baby leeks around the barley and the langoustines on top of the barley along with the pig’s head beignet
Drizzle the shellfish butter around. Finish off with some frisée and shaved truffle on top of the beignet
First published in 2015

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up

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