Maple-glazed Cornbread With Langoustines, Charred Sweetcorn And Chilli Tomato Ragout

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.

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