'Shrimp in mink' - langoustines wrapped in pancetta with date purée

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Gary Foulkes serves up a stunning canapé for Christmaslangoustines wrapped in pancetta and topped with Medjool dates (playfully named 'shrimp in mink' by the chef). The combination of sweet, juicy langoustine, heady pancetta and rich date is truly out of this world.

First published in 2017




Langoustines wrapped in pancetta

To serve


To being, blanch the langoustines in salted boiling water for 10 seconds. Drain and plunge into a bowl of ice to cool quickly
Once cool, peel and devein the langoustines and place on a tray, ensuring you keep the shells and heads for making beautiful stocks and sauces. Wrap the langoustines carefully in the pancetta
De-stone the dates and add to a pan, along with the orange juice. Bring to the boil, cover with a lid then reduce the heat and simmer the dates until soft
Meanwhile, add the sugar to medium-sized pan and shake the pan so it sits in an even layer. Place over a low-medium heat and cook until the sugar has all melted and reaches a deep golden colour – take care not to cook for too long as the caramel will burn
  • 100g of caster sugar
When the dates are soft, add the contents of the pan to the caramel, mixing continuously and vigorously until the mixture is combined
Cook out again until the date mixture is slightly caramelised, but take care not to burn it. Transfer to a high-powered blender, blitz to a smooth purée then pass through a fine sieve. Place in a squeeze bottle and set aside
Place the langoustines on a tray and lightly brush with a little oil. Place under a 180°C grill
Grill the langoustines for around 2 minutes, basting continually with the rendering pancetta fat, until the pancetta is crisp and cooked through
Place the langoustines on a plate and top each with a slice of medjool date. Pipe some of the date purée into the centre of each date, and place a few thyme leaves in the middle. Serve immediately
First published in 2017

With over two decades in Michelin-starred restaurants and three years of globetrotting under his belt, Gary Foulkes is a very worldly chef. His food draws on influences from far and wide across the globe and combines them with peerless classical technique.

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