Last night we made scampi.
100% real scampi.
It was made from 100% scampi (langoustine) and it did not contain any:-
Alaskan pollock, water and white fish blend, vegetable oil, wheat flour, maize flour, dextrose, (and yes that is sugar) yeast, xylose [another type of sugar], wheat gluten, fish powder, wheat starch, sugar, raising agent (sodium carbonate), white pepper, ascorbic acid, anti caking agent silicon dioxide, salt, pea fibre, pea starch, disodium, potassium carbonate or pangasius – Vietnamese catfish’.
All of the above are commonly used constituents in packets of branded products sold in British supermarkets. And incredibly at least one processed food suppler managed to include three types of sugar!
Coincidentally this morning a newspaper report was published identifying that most people have no idea what is really in their so-called scampi purchases.
Our ingredients list was:
A little Vincent Girardin Chardonnay
A splash of rice wine vinegar
Freshly picked Thai basil, dill and rosemary
You can buy fresh langoustine tails like this:
But to make classic scampi (the real thing) with beurre blanc you also need a couple of tablespoons of crustacean butter (which you can make keep in the fridge in a sealed jar) you need to buy whole langoustine like this:-
We broke the heads off and used them to make crustacean butter.
We removed the shells from the langoustine tails and added to the preparation of crustacean butter.
We made beurre blanc and then added 2 tablespoons of crustacean butter.
Next we cooked the langoustine in the combined sauce for 45 seconds, added the freshly picked herbs to make our completed genuine 100% Scampi (langoustine) served with freshly baked bread. Orkney - the real thing.
Whole langoustine or langoustine tails are available on a catch of the day basis from and the inimitable Douggie Stanger at Kirkwall Bay Shellfish. They are always the source of the genuine article.
"This church had 134 years of weddings, blessings and Sunday school; it must be Inculcated with love, the walls must exude happiness and joy." Keiko Yamaga-White November 2007