Argyll & Bute County Cook-Off


  • Ingredients for sautéed langoustines

  • 1kg langoustines shelled (blanch for 2 minutes in boiling water and then straight into ice cold water, before peeling )

  • 2tbsp créme fraiche

  • 25g unsalted butter

  • 1tbsp olive oil

  • 2 tsp malt whisky

  • 1tbsp chopped parsley

  • sea salt and freshly ground pepper

  • Ingredients for grilled langoustines

  • 8 langoustines split down the middle

  • 2 cloves of crushed garlic

  • 50g softened butter

  • Ingredients for the dill and lemon potato cakes

  • 500g waxy potatoes boiled in their skin for 5 minutes

  • 1 beaten egg

  • sea salt and ground black pepper

  • 1 tbsp finely chopped dill

  • Zest of 1/2 a lemon

  • 1 tsp fresh lemon juice

  • 3 tbsp olive oil

  • Ingredients for the tempura

  • 8 quails’ eggs

  • 1tbsp celery salt

  • 1 tbsp ground black pepper

  • 70g plain flour

  • 60g corn flour

  • 1tsp baking powder

  • 1tsp bicarbonate of soda

  • 1 beaten egg

  • 100ml iced sparkling water

  • vegetable oil for frying

  • Ingredients for the spinach

  • 500g baby spinach, cleaned and stalks removed

  • sea salt and ground black pepper

  • 50g butter

  • Freshly grated nutmeg


  • Method for the potatoes:

  • 1.

    Peel and grate the potatoes. Once grated put into a large bowl and add the egg, seasoning, dill, lemon zest and juice and a tablespoon of olive oil.

  • 2.

    Heat the remaining oil and the butter in a frying pan. Place a tablespoon of the potato mixture into the pan and flatten with a spatula. Repeat until you have four on the go.

  • 3.

    Cook until golden, then turn and cook on the other side. Keep warm until ready to serve.

  • Method for the egg:

  • 1.

    Boil the eggs for precisely two minutes, then plunge immediately into ice cold water.

  • 2.

    Carefully peel the eggs and make sure the membrane comes off with the shell, blot carefully on kitchen paper.

  • 3.

    In a small bowl mix the celery salt and pepper and carefully roll the soft boiled eggs in this.

  • 4.

    To make the tempura batter, combine the plain flour and cornflour together, add the baking powder and bicarb and the ice cold mineral water to the beaten egg.

  • 5.

    Fold the watery egg mixture into the flour, this will make a runny batter, do not over mix. Heat the oil to about 170C and carefully dip the quails’ eggs into the tempura mix and drop into the hot fat. Cook until golden, approximately 2 minutes, remove and drain on kitchen paper.

  • Method for the langoustines:

  • 1.

    Place the split langoustines onto a grill pan. Mix the crushed garlic and softened butter together and smear over the flesh, season with salt flakes and ground black pepper and grill until just cooked.

  • 2.

    To prepare the sautéed langoustines, first blanch them for 2 minutes in boiling water, then plunge them straight into ice-cold water before peeling them.

  • 3.

    Heat the butter and olive oil in a large frying pan. Add the shelled langoustines and cook for about 3 minutes. Pour in the whisky and flambé for a minute or so. Then add the crème fraiche and parsley and check the seasoning.

  • Method for the spinach:

  • 1.

    Wilt the spinach into a big pan with a knob of butter, drain any excess water, season and top with some grated nutmeg.

  • To Serve:

  • 1.

    Place the dill potato cake on a warm plate and top with a quail’s egg.

  • 2.

    Place a spoonful of the sautéed langoustines to one side and place the spinach to the other side.

  • 3.

    Place 2 grilled langoustines on the top and gently pour over the whiskey sauce.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 297kj
  • Fat Total 25g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 14g
  • Sugar 0g
  • Sodium 421mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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