Clare Coghill, chef-owner of Café Cùil says:
This lango roll recipe is a great option for a quick spring dinner. Not only are they quick and easy to make, but they’re super indulgent and are a great way to impress a guest. The key to this dish is getting the freshest langoustines you can get your hands on, and you’ll be on to a winner.
Ingredients
- 400g freshly cooked and peeled langoustine tails
- 2 brioche buns
- Half an onion, diced
- 100g salted butter, diced
- 25g smoked nduja sausage, diced (Clare recommends East Coast Cured)
- 1 clove of garlic
Flaked sea salt (Clare recommends Isle of Skye Sea Salt Company)
- Chives
- Olive oil
Method
- Add your finely diced onions to a pan with a small dash of olive oil and allow the onions to soften.
- Add in your diced garlic and nduja sausage and cook on a medium heat for 5 minutes until the nduja sausage is sizzling alongside the onions and garlic
- Remove from the heat and allow to cool for a few minutes, before adding the nduja mixture to a food blender with the diced butter. Blitz until smooth.
- Using the same pan as before, add in your langoustine tails and a heaped spoonful of the nduja butter, gently heating the pan so the langoustines become hot in the sizzling butter
- To serve, slice open your brioche roll and pop in the microwave for 10 seconds, to make the bread extra soft. Gently spoon the buttery langoustines into the brioche and sprinkle sea salt flakes and cut chives.