This recipe is an absolute doddle looks good on the plate and would score you good Brownie points if you are cooking for your significant other (assuming they don't have a shellfish allergy)
You will need for a starter portion.
3 Scallops per portion
Pack of Serrano Ham
Frozen Peas
Balsamic Vinegar
Fresh Mint
Slip your knife under the scallop to remove from the shell then remove the coral from the scallop, if it hasnt been taken off already. You can ask your fishmonger to do that but its just a case of gently pulling it away from the side. There is a clear film attached where the coral meets the main body, just be careful to make sure you have taken that off too. Meanwhile grab about 300g frozen peas and boil with a pinch of salt and cook until tender, drain off the water and add in a little salt and 4 or 5 leaves of mint and blitz until smooth. You can pass through a sieve if you really want a smooth finish but I was a bit lazy and didnt. In a hot small frying pan pour in a couple of good glugs of balsamic vinegar. Heat until boiling and reduce until the vinegar has taken on sticky consistency and will coat the back of a metal spoon. For the shards of Serrano I find its easier to cook the whole slice in a dry frying pan, pushing the ham down with the back of your spatula to keep it as flat as possible, once the colour changes and the white fat of the ham goes crispy take out the ham and leave to drain on a piece of kitchen paper. Season your Scallops with a little salt and white pepper and fry in a hot pan for 2-3 minutes each side depending on the size. Cook in a little olive oil and butter to give you the good colour. Once you have flipped the Scallop once nap the foaming butter over the top until ready.
For the assembly:
One heaped teaspoon of the pea puree equal distances apart going across the plate, place one Scallop on each pile and then cut your now crispy and dry ham into triangles and sit upright in the pea puree, if you have a dressing bottle for your balsamic reduction use that to create your circles or just use a teaspoon and a steady hand.
Enjoy!
Just began my journey through the countryside today....I will be posting recipes tips and ideas to make the most of each season... Comments, and feedback always welcome...
Minced pork 350g
Minced beef 350g
1 large onion
Handful of frozen peas
2 red peppers
Tomato puree 1 tbs
4 cloves garlic
Dried or Fresh parsley (Flat leaf)
Smoked paprika
1 egg
3 banana shallots
Salt
Pepper
Chorizo picante (check its the cooking variety, give it a little squeeze!! Generally the softer chorizo is better for cooking with)
HUGE DEEP EDGED PAN!
Serves 4
Mix the pork and beef mince with finely chopped banana shallots, 2 garlic crushed cloves, egg, salt, pepper and a good 3 pinches of parsley. Really get in there with your hands and give it a good squish. Test a small amount in pan to check seasoning. Cover and leave to sit for 30 mins in the fridge while you make the sauce.
1. Put the 2 red peppers in a hot over with and take out after 20 mins
2. Finely chop the big onion
3. Chop the 2 cloves of garlic
4. Add diced chorizo and fry until the oil begins to bleed out. Add the garlic and onion in a with salt and pepper, once the onion softens and begins to colour add the tomato puree and mix in.
5. Add the 2 tins of chopped tomatoes
6. Take out the red peppers and allow to cool a little. Cut in half, take out the seeds and take off the skin. Chop in to fine slices and add to the sauce.
7. Add a tsp of the smoked paprika
8. Leave the sauce on a low heat gently simmering.
9. Get the mince meat and shape into about golf ball size balls by rolling them in your hands (you can use a little oil on your hands to stop it sticking) . In the frying pan add a little oil and fry the meatballs a few at a time. They should be browned but not cooked all the way through. Once you have done them all return them to the pan with the sauce and depending how hungry you are cook for 20 mins on a medium heat or an hour on a gentle heat.
Serve with Loads of good sharing bread, Manzanilla olives, Manchego cheese and if you want to go the whole hog a few chilled bottles of Luna Creciente Albarino 2011 about £8 (Waitrose)
Bon appetitio!!
Best multi purpose chilli sauce, add to stir fries, meatballs, to mayo as a dip, for a spicy spag bol......two types.... green top is normal chilli but the extra garlic version with brown top is great!! Give it a try....Try adding it to garlic butter and lime juice as a sauce for king prawns. Fan bloody tastic!!!
Take a good pork sausage, I used lincolnshire sausage stripped from the skins, add a little extra seasoning to taste, i added a little fresh chopped chilli, white pepper and sea salt. Fry a little of the mix in the pan before you make the scotch egg and discover its as bland as a pan fried flip-flop. Once your happy with the mix put the eggs on to boil, they will only take about 3 minutes to soft boil. I suggest you boil three times the amount you need because they are a nightmare to peel and as they are soft boiled..prone to splitting...Peel out of earshot of children as you will beeping well split the beeping things!! Ok not to wrap the eggs...Be gentle..Flatten out some of the sausage meat, about the size of the palm of your hand on a piece of clingfilm, pop your egg in the middle and gently bring up the edges so it wraps the egg. When your hands meet, twist the clingfilm so it makes the ball shape. Take it out and you can roll it between your hands to create the shape you desire. If you like you can pop them in the fridge for 30 mins just to firm up. OK next get 3 plates, one with 2 beaten eggs on, one with plain seasoned flour and the last with the Japanese breadcrumbs on. So its dust dip then roll!! Flour egg then crumb. And repeat. Heat your deep fat fryer to about 180 and cook for about 4-5 mins, youll get to know yourself how long it perfect depending how much sausage meat you used. I like to finish them with a little sprinkling of smoked paprika.....Enjoy!
Curry Recipe..Trouble is i never know what i put in it!!!
Well i do but its kind of like...Bit of this bit of that never measured. Curry is one of those dishes you just add to along the way... Can be so varied.. Basics you need. Garlic, onion, ginger, cumin, corriander, garamasala, tumeric, tinned tomatoes, chillies, paprika, coconut cream. Trust me its a doddle!!! And no bright red colouring and cos its fresh you wont be burping it for days after.......
1 Large Onion
4 Chillies
4 Chicken Breasts
Inch and a half of Ginger
6 Garlic Cloves
2 Tins of Tomato
1 tsp Tomato Puree
1 tsp garamasala
1/2 tsp Corriander
1/2 tsp Cumin
1/4 tsp Cayenne
1/2 tsp Tumeric
1 tin Coconut Cream
Greek Yoghurt
1. Bash up in a pestle and mortar your ginger and garlic with a little salt and drop of water.
2. Cut up your chicken and place in a bowl with 4 tbs yoghurt, salt, pepper, pinch of garamasala, tumeric, 1/2 tsp of ginger garlic paste and a squeeze of lemon. Cover with clingfilm and place in the fridge.frying pan add a little sunflower oil and add your ginger/garlic paste and fry until softened. Add the onions and cook until the onion begins to caramelise and colour, add 2 of the chillies finely chopped then your dry spices. Once all of the onion is coated add the tomato puree and stir.
3. Add the tinned tomatoes and simmer for 20 minutes to allow the flavours to infuse.
4. Add salt and pepper to taste.
5. Blitz your curry with a hand blender until the mixture is smooth. Taste your curry now to check for seasoning and heat. I like to add a splash or 2 of light soy to add a savoury note. Lightly score the 2 remaining chillies and add whole to the mixture.
6. Take your chicken from the fridge and place on a baking tray and place in a hot pre heated over at 200 for 5 minutes. This seals the chicken and gives a little char but wont cook the chicken all the way through.
7. Add the chicken to your curry and add half the tin of coconut cream. Cook until the chicken is cooked all the way through.
8. Serve with basmati rice and to add a little extra flavour. Finely chop an onion and shallow fry with a little cumin and corriander until golden and crispy. Drain it off and sprinkle over the rice.
Enjoy!!
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