Richard Corrigan’s Langoustines with Sweetbread and Tarragon

This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.

Chef's Masterclass

Richard Corrigan's Langoustines with Sweetbread and Tarragon

Ingredients

1kg langoustine shells crushed
200g Vine tomatoes
100ml Brandy
100g Tomato puree
250ml Double cream

1kg veal sweetbreads

20g tarragon leaf

Method

Langoustine Bisque

  1. Bring to boil a large pot of heavily salted water - as salty as the sea!
  2. Place in langoustine and cook for 10 seconds, remove straight into slated ice water
  3. One cool, remove from water and peel, keep heads and shells for sauce
  4. In a small pot melt some butter, add the crushed shells, and cook until soften, do not burn. Add tomatoes, cook until soft, add tomato paste and brandy, cook 2 min.
  5. Add cream and bring to 90c but do not boil. Slowly let reduce by half and strain, season to taste

Veal Sweetbreads

  1. Blanch sweetbreads in salted water for 10 seconds and refresh in ice water
  2. Peel sinew from sweetbreads
  3. Roll sweetbreads in cling film to form a roulade, return to pot of water and cook for 2min, allow to cool in fridge for 3 hours before use 
  4. When ready for use slice into 3cm wide medallions

To Serve

  1. Heat medium pan over medium heat, add small amount of butter and olive oil
  2. Add langoustine tail, 20 second later add sweetbread, flip after 30 seconds
  3. Once flipped add bisque to cover and bring to the boil, remove from heat
  4. Arrange in a bowl, cover with sauce and add tarragon to finish

The cakey nature of wheaten soda bread makes it prone to drying out, so putting a damp cloth over it after it has come out of the oven helps to keep as much moisture as possible inside as the bread cools down. You can keep a damp cloth over it until it is finished, but in the restaurant thats never very long! It’s the kind of bread you put out on the table with a meal, and by the end of it the loaf is finished. This bread is heavenly fresh out of the oven and smothered with good salted butter, or topped with crab or salmon for fool-proof canapés. And if you have anything leftover (not likely), toast it the next day to have with a hearty breakfast - a true taste of Richard Corrigan soda bread at its best.