L ANGOUSTINE TOAST WITH TOM YUM


We can’t wait to try this tasty recipe kindly supplied by Michael Fowler from Simply Wild Restaurant Coleford you can also sample how it should taste at his coveted restaurant - simplywildrestaurant.co.uk


INGREDIENTS - LANGOUSTINE TOAST l


150g langoustine


l 2 cm ginger, peeled l 1 spring onion l 1 dash soy sauce l 1 dash sesame oil 1 egg white Pinch of salt


l l l l


100g sesame seeds


4slices white bread, crusts removed (we use our homemade brioche)


INGREDIENTS - TOM YUM BASE l


1bunch of lemongrass


l 50g fresh ginger, peeled l 2 shallots


l 2 garlic cloves


l 1 green chilli (ideally Thai chilli) l 4 Kaffir lime leaves l 30ml lime juice l 15g tomato puree l 2 tbsp soy sauce l 2 tbsp brown sugar l 25g Thai basil


l 1 tbsp shrimp paste


INGREDIENTS - FOR THE SOUP l


750ml water


l 200ml chicken/seafood stock l 150g tom yum base


94 l 100ml evaporated milk (or double cream)


METHOD


1. For the langoustine toast, blitz together all ingredients until smooth. 2. Spread paste onto bread slices and dip in sesame seeds. 3. Heat a pan on medium heat, add a knob of butter to melt. 4. Fry bread for 1-2 minutes each side, until sesame seeds are golden.


1. For the Tom Yum, add the water and stock to a pan and bring to the boil. 2. Add in the blitzed tom yum base, simmer for 15-20 minutes on a low heat. 3 Mix in evaporated milk or cream. 4. Serve alongside your langoustine toast with Thai basil, fresh coriander and fresh lime juice to taste.


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