261 langoustine reduction Recipes

  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Seared Duck Breast With Grapefruit Sake Reduction ...
    duck breasts, reduction, shallots minced, oil, honey, sake and
    10 More
    duck breasts, reduction, shallots minced, oil, honey, sake, ruby red grapefruit juice, port wine, lime juice, soya, celery salad, celery batons peeled, green onion match stick, grapeseed oil, soya, sea salt
    16 ingredients
  • Langoustine Pasta
    olive oil , extra virgin, langoustine (or shrimp) and
    10 More
    olive oil , extra virgin, langoustine (or shrimp), garlic cloves, minces (i add more!), grape tomatoes, halved (or quartered roma s), capers, drained, crushed red pepper flakes, dry sherry, salt, black pepper, unsalted butter, spaghetti (or angel hair), fresh flat-leaf parsley, chopped
    20 min, 12 ingredients
  • Flat Iron Steak with Balsamic Reduction
    flat iron steak, extra-virgin olive oil and
    6 More
    flat iron steak, extra-virgin olive oil, coarsely ground mixed peppercorns, salt, butter, garlic, minced, balsamic vinegar, chopped fresh parsley
    40 min, 8 ingredients
  • Sauteed Langoustine with Chardonnay Reduction Sauteed Langoustine with Chardonnay Reduction
    langoustines (about 4 lb) (you may substitute with king p... and
    34 More
    langoustines (about 4 lb) (you may substitute with king prawn, australian crayfish or large 2 to 3 oz.-shrimp with heads), shellfish butter (see below ), pepper, sea salt ( fleur de sel ), shellfish heads, unsalted butter, water, langoustine (shellfish) heads, chicken stock, shellfish butter, red onion (3 small pieces), quince, chardonnay, langoustine broth, grapefruit peelings (use a vegetable peeler), peppercorns (preferably indonesian), vanilla bean, unsalted butter, dry chili, mint leaf, pepper, salsify, olive oil, duck fat, butter, chicken stock, sea salt (fleur de sel), black pepper, olive oil, truffle juice, lemon juice, salt, white pepper, basil leaves, broccoli sprouts
    35 ingredients
  • Roasted Wild Mushrooms in Red-Wine Reduction Roasted Wild Mushrooms in Red-Wine Reduction
    fresh porcini (also known as cepes) or 3 lb other exotic ... and
    8 More
    fresh porcini (also known as cepes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices, onions, cut into 1/2-inch-thick wedges, garlic cloves, minced, chopped fresh thyme, dry marsala wine, extra-virgin olive oil, salt, assorted pearl onions, blanched and peeled, red-wine reduction
    2 hour 15 min, 9 ingredients
  • Pan Seared Prime Rib with a Red Wine Reduction, Grilled Seasonal Vegetables and Garlic Mashed Potatoes Pan Seared Prime Rib with a Red Wine Reduction, Grilled Seasonal Vegetables and Garlic Mashed Potatoes
    prime rib, butter, vegetable oil, salt and pepper and
    15 More
    prime rib, butter, vegetable oil, salt and pepper, red wine reduction sauce , recipe follows, grilled vegetables , recipe follows, garlic mashed potatoes , recipe follows, beef stock, red wine, mushrooms, sliced thinly, salt and pepper, squash, thinly sliced, carrots, peeled and thinly sliced, olive oil, salt and pepper, baking potatoes, milk , use judgment to create desired creaminess, butter , use judgment to create desired creaminess, garlic salt
    1 hour 35 min, 19 ingredients
  • Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse) Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse)
    squabs, essence , recipe follows, olive oil and
    23 More
    squabs, essence , recipe follows, olive oil, julienned shallots, dark chicken reduction, dried cherries, minced garlic, unsalted butter, salt and black pepper, creamy grits , recipe follows, chopped parsley, essence , recipe follows, milk, butter, minced garlic, salt and pepper, quick grits, grated white cheddar cheese, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
    30 min, 26 ingredients
  • Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse) Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse)
    sugar, white wine, dried red currants and
    19 More
    sugar, white wine, dried red currants, pears, diced small, skin on, balsamic vinegar, salt and pepper, duck breast, seasoned with essence, shallot reduction (any dark stock can be used preferably duck stock), chives, for garnish, essence, for garnish, duck stock, chopped shallots, salt, pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme
    1 hour 5 min, 22 ingredients
  • Langoustine and Angel Hair Langoustine and Angel Hair
    angel hair pasta, salt, olive oil, pancetta, chopped and
    9 More
    angel hair pasta, salt, olive oil, pancetta, chopped, red onion, peeled, cut in 1/2, and thinly sliced, garlic, minced, dry white wine (optional), crushed red pepper flakes, fresh lemon juice, langoustine, fresh parsley leaves, fresh, chopped, lemon zest (fresh and finely grated ), parmesan cheese (freshly grated ) (optional)
    35 min, 13 ingredients
  • Langoustine and Angel Hair Langoustine and Angel Hair
    angel hair pasta, salt, olive oil, pancetta, chopped and
    9 More
    angel hair pasta, salt, olive oil, pancetta, chopped, red onion, peeled, cut in 1/2, and thinly sliced, minced garlic, dry white wine , optional, crushed red pepper, fresh lemon juice, langoustines, freshly chopped parsley leaves, grated fresh lemon zest, for garnish, freshly grated parmesan , optional
    40 min, 13 ingredients
  • Langoustine with Crustacean Salad and Fleur de Sel Langoustine with Crustacean Salad and Fleur de Sel
    sugar, vinegar, balsamic vinegar, hazelnut oil and
    12 More
    sugar, vinegar, balsamic vinegar, hazelnut oil, truffle oil, mixed spices ( coriander, fennel, and ginger, or your choice), fleur de sel, clams, oysters, fleur de sel, new potatoes, olive oil, langoustines, zucchini flowers, mesclun greens, fresh parsley
    1 hour 5 min, 16 ingredients
  • Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds
    tomatoes, salt and pepper, sugar, sesame oil and
    10 More
    tomatoes, salt and pepper, sugar, sesame oil, balsamic vinegar, soy sauce, chinese noodles, uncooked, langoustines, olive oil, for sauteing, mesclun salad, fruit chutney, black sesame seeds, white sesame seeds, dill sprigs
    2 hour 30 min, 14 ingredients
  • Spicy Langoustine Broth (Bouillon de Langoustine Epice) Spicy Langoustine Broth (Bouillon de Langoustine Epice)
    extra-virgin olive oil and
    10 More
    extra-virgin olive oil, langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells), oranges, preferably organic, rinsed and quartered, fennel seeds, whole pieces star anise, italian plum tomatoes in their juice (do not drain), several fresh or dried bay leaves, plump , moist head garlic, halved crosswise but not peeled, ground chile pepper , or piment d espelette, fine sea salt, tomato paste
    11 ingredients
  • Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot
    aged beef rib-eye steaks, sea salt and
    24 More
    aged beef rib-eye steaks, sea salt, freshly ground black pepper, vegetable oil, for searing, vegetable oil, shallots minced, haricots verts, blanched , sliced on a bias, picked chervil, salt and freshly ground black pepper, baby carrots, peeled, olive oil, for coating, shallots, thyme, beef reduction, red wine reduction , to taste, port reduction , to taste, carrots, juiced, baby carrots, peeled and greens removed, butter, sea salt and freshly ground black pepper, idaho potatoes, unsalted butter, cantal or laguiole cheese, grated, milk, unsalted butter , for adjusting consistency, salt and freshly ground black pepper
    55 min, 26 ingredients
  • Cooked Langoustines Cooked Langoustines
    water, salt, danish langostines/ norwegian lobsters and
    1 More
    water, salt, danish langostines/ norwegian lobsters, suggestions : aioli ( garlic mayonnaise) and toasts
    14 min, 4 ingredients
  • Poached Turbot, Langoustine, Truffle, and Horseradish Poached Turbot, Langoustine, Truffle, and Horseradish
    chicken stock, fish stock, mussels in shells, white wine and
    24 More
    chicken stock, fish stock, mussels in shells, white wine, mushrooms, peppercorns, parsley stems, chervil stalks, salt and pepper, double cream, new season peas , plus 4 ounces, iceberg lettuce, unsalted butter , plus 2 tablespoons, shallots, chopped, garlic, chopped, white wine, chicken stock, turbot fillets, langoustines, giroles (very small) or morels, washed, horseradish cream, salt and freshly ground black pepper, cayenne, lemon, juiced, cream, for garnish, white or green asparagus stalks, cooked, sliced truffles, for garnish, parsley, for garnish
    1 hour 30 min, 28 ingredients
  • Butter Braised Giannone Chicken with Summer Truffles and Foie Gras Butter Braised Giannone Chicken with Summer Truffles and Foie Gras
    chicken, unsalted butter, shallot, minced, dry white wine and
    21 More
    chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)
    2 hour 30 min, 25 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top