Maple-glazed Cornbread With Langoustines, Charred Sweetcorn And Chilli Tomato Ragout
Recipe by Dan Doherty
Serves 4
Ingredients
Cornbread
- 300g cornmeal
- 2tbsp lard
- 2tsp baking powder
- 1tbsp sugar
- 2 eggs, beaten
- 300ml buttermilk
- 4tbsp butter, melted
- 4tbsp maple syrup
Ragout
- 2 corn on the cob
- olive oil, for frying
- 4 (large) skin on prawns
- 50g butter
- 1 red onion, finely diced
- 2 cloves garlic, peeled and finely chopped
- 1 roasted red pepper (from a jar), diced
- 3 plum tomatoes, seeded and diced
- 1 red chilli, finely chopped
- 4 dashes tabasco sauce
- 1 lemon, juiced and zested
- 2tbsp flat-leaf parsley
Method
Cornbread
- Toast the cornmeal in a frying pan over a low heat until golden.
- Heat the oven to 200C/180 Fan/Gas Mark 6
- Put the lard (fat) into an oven proof frying pan and put in the oven to heat up for approx 10 mins.
- Mix the toasted cornmeal with the baking powder, sugar, eggs, buttermilk and and melted butter into a batter.
- Carefully take the pan out of the oven and pour in the batter.
- Bake for 20 minutes, until golden brown and when tested with a skewer comes out clean.
- Remove from the oven,drizzle with maple syrup and allow to rest.
Ragout
- Boil the corn on the cobs in salted water for 5 mins, then drain.
- Fry them in oil until charred on all sides. Allow to cool, then slice off kernels.
- Heat 2tbsp of olive oil in a frying pan, then add the prawns. Once they change colour, turn them over and add the butter.
- Allow the butter to foam and start to brown then take off heat. Take out prawns and set aside.
- Put pan back on heat, add onion, garlic and stir. Then after 3-4 minutes add pepper, tomatoes, chilli and tabasco. Mix well. Put the prawns back in, along with the corn.
- Pour ragout mix over the cornbread.
- Serve with lemon juice and chopped parsley.
