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Langoustine & Bacon With Apple & Vanilla Puree Recipe

Recipe By Great British Chefs

Langoustines are beautifully prepared with pancetta, parma ham and bacon in this dish by mark jordan. This langoustine recipe will be utterly memorable.

4.9
21 Rating -
Rate
Non Vegdiet
9hr total
9hr total
Langoustine & Bacon With Apple & Vanilla Puree
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Ingredients for Langoustine & Bacon With Apple & Vanilla Puree Recipe

  • 3 Langoustines
  • As required Vegetable oil
  • 0.13 Lemon
  • 12.50 gram Butter
  • As required Salt
  • As required Pepper
  • 250 gram Apple
  • 1/4 Vanilla pod
  • 50 gram Caster sugar
  • 12.50 gram Butter
  • 1/4 Lemon
  • 1 Slices of pork belly
  • As required Vegetable oil
  • 1/2 teaspoon Maple syrup
  • 1/4 dash Sherry vinegar
  • 50 gram Spinach
  • 1/4 Knob of butter
  • 1/4 pinch Salt
  • 0.13 Lemon
  • 1.25 kilogram Fresh veal bones
  • 1/4 Onion
  • 1/4 Leek
  • 1/4 Carrot
  • 1/4 Bay leaf
  • 3/4 tablespoon Tomato puree
  • 187.50 milliliter Red wine
  • 250 gram Langoustines
  • 1/4 Carrot
  • 1/4 Leek
  • 1/4 Garlic Clove
  • 1/2 sprig Fresh thyme
  • 1/2 Star anise
  • 25 milliliter Brandy
  • 1/2 tablespoon Tomato puree
  • 237.50 milliliter Fish stock
  • 1/4 bunch Fresh parsley
  • 1/4 bunch Basil
  • 1/4 bunch Fresh chervil
  • 75 milliliter Vegetable oil
  • As required Salt
  • 1 Slices of parma ham
  • 1 Pancetta slices
  • 1/4 Handful of baby cress
  • 1 Brazil nuts
  • 250 gram Apple
  • 50 gram Caster sugar
  • 12.50 gram Butter
  • 1/4 Vanilla pod
  • 1/4 Lemon
  • 1.25 kilogram Fresh veal bones
  • 1/4 Onion
  • 1/4 Leek
  • 1/4 Carrot
  • 1/4 Bay leaf
  • 3/4 tablespoon Tomato puree
  • 187.50 milliliter Red wine
  • 1 Slices of pork belly
  • As required Vegetable oil
  • 1/2 teaspoon Maple syrup
  • 1/4 dash Sherry vinegar
  • 50 gram Spinach
  • 1/4 Knob of butter
  • 1/4 pinch Salt
  • 0.13 Lemon
  • As required Vegetable oil
  • 3 Langoustines
  • As required Salt
  • As required Pepper
  • 0.13 Lemon
  • 12.50 gram Butter
  • 250 gram Langoustines
  • 1/4 Carrot
  • 1/4 Leek
  • 1/4 Garlic Clove
  • 1/2 sprig Fresh thyme
  • 1/2 Star anise
  • 25 milliliter Brandy
  • 1/2 tablespoon Tomato puree
  • 237.50 milliliter Fish stock
  • 1/4 bunch Fresh parsley
  • 1/4 bunch Basil
  • 1/4 bunch Fresh chervil
  • 75 milliliter Vegetable oil
  • As required Salt
  • 1 Slices of parma ham
Nutrition
value
5056
calories per serving
235 g Fat378 g Protein269 g Carbs48 g FiberOther

Current Totals

  • Fat
    235g
  • Protein
    378g
  • Carbs
    269g
  • Fiber
    48g

MacroNutrients

  • Carbs
    269g
  • Protein
    378g
  • Fiber
    48g

Fats

  • Fat
    235g

Vitamins & Minerals

  • Calcium
    2696mg
  • Iron
    61mg
  • Vitamin A
    9663mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    62mg
  • Vitamin B6
    1mg
  • Vitamin B9
    1091mcg
  • Vitamin B12
    25mcg
  • Vitamin C
    372mg
  • Vitamin E
    29mg
  • Copper
    2mcg
  • Magnesium
    853mg
  • Manganese
    7mg
  • Phosphorus
    3538mg
  • Selenium
    146mcg
  • Zinc
    65mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs