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Today's Scotsman newspaper lists the five best Scottish seafood recipes including langoustines with garlic butter, sweet and sour oysters and prawn kebabs
The Scotsman 30/07/2008
LANGOUSTINES WITH GARLIC BUTTER (Serves 2)
Ingredients:
800g Isle of Skye Smokehouse Langoustines
Handful of leafy herbs (parsley, basil,
coriander)
2-3 cloves of crushed and chopped garlic
½ block of salted butter (125g)
For the butter, blend garlic, herbs and butter. If you don't have a blender then finely chop the herbs and mix in butter (at room temperature).
For langoustines, bring a deep pan of boiling water to the boil. Add the langoustines and cover with a lid.
These should take between two and four minutes, depending on their size.
Serve immediately with butter melting over the top.
If using salted butter, no salt is needed. Try to get hold of live langoustines. These are just as good cold – for best results plunge into iced water immediately after cooked.
Serve with bread and a mixed salad and a bib!
PRAWN KEBABS (serves 4)
Ingredients:
16 Isle of Skye Smokehouse Prawns
8 button mushrooms
2 red or green peppers, cut into chunks
1 courgette, cut into chunks
Marinade:
3 tablespoons of brown sugar
4 tablespoons of pineapple juice
2 tablespoons of soy sauce
Half a teaspoon of Worcester sauce
2 tablespoons of tomato ketchup
2 tablespoons of cornflour
Turn the barbecue on/light the charcoal. Thread 4 skewers alternately with prawns, mushrooms, peppers and courgettes; lay the kebabs in a shallow dish. Mix all the marinade ingredients together, except the cornflour and pour the marinade over the kebabs. Cover and leave for around 2 hours in the cool. Grill the kebabs on a medium heat for 8-10 minutes, turning frequently. In a saucepan, mix the cornflour to a paste with a little of the cold marinade. Bring to the boil stirring all the time, until the sauce has thickened.
Enjoy the delicious sauce with the kebabs and a mixed salad.
MUSSELS TOSSED WITH PANCETTA AND CHILLI (Serves 2)
Ingredients:
600gms of Isle of Skye Smokehouse Mussels
(cleaned and byssed)
3 strips of pancetta (diced)
3 tablespoons of olive oil
Splash of white wine
½ small red chilli finely chopped
3 sprigs of curly parsley finely chopped
Heat the olive oil in a saucepan for a minute then add the diced pancetta and keep stirring until slightly crispy.
Add the chopped chilli, then the mussels.
Add a splash of white wine – watch out it creates a lot of steam.
Keep covered, tossing regularly.
After 3-4 minutes remove and add parsley.
Discard any mussels which have not opened. Try and get pancetta slightly crispy to release the smokey flavour into the oil. Enjoy with some crusty bread.
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