Langoustine ravioli, shimeji mushrooms and ginger broth
A recipe for success ready in half an hour. Scale down for an impressive starter.
- 2 tbsp olive oil
- 75g/2½ oz butter
- 1 carrot, thinly sliced
- 6 cooked langoustines, peeled, de-veined, heads and tails separated
- 1 small bunch coriander, stalks and leaves separated
- 30g/1oz shimeji mushrooms, heads and stalks separated
- 6cm/2½in fresh root ginger, cut into matchsticks
- 30g/1oz broad beans, podded
- 30g/1oz petit pois
- 1 free-range egg yolk, lightly beaten
- 6 wonton wrappers, available from large supermarkets or specialist stores
- 4 spring onions, tops removed and sliced on the diagonal
- 1 lemon, zest only
- salt and freshly ground black pepper
Heat the oil and 50g/1¾oz butter in a saucepan and add the carrots to caramelise. Crush the langoustine heads and add to the pan with the coriander and mushroom stalks. Pour in 100ml/3½fl oz water and bring to a simmer.
Add most of the ginger to the broth, reserving a little for garnishing, and simmer for 2 minutes. Strain into a clean pan, return to the heat and simmer until the volume of the liquid is reduced by half. Season well with salt and pepper.
Heat the remaining butter in a frying pan placed over a medium heat. Add the mushroom heads, broad beans and petit pois. Gently cook for 3 minutes and set aside.
Using a pastry brush, lightly brush the wonton wrappers with the egg. Place a langoustine tail on each wrapper and sprinkle with the coriander leaves. Fold in half and press the edges together firmly.
Place 100ml/3½fl oz water into a large, deep frying pan and bring to the boil. Slide in the ravioli, ensuring there is enough water to just cover them, and simmer for 2 minutes. Remove with a slotted spoon.
To serve, divide the ravioli between two shallow bowls, pour over the broth and top with the vegetables. Sprinkle with the spring onions, lemon zest and remaining ginger.