Nutter Scallops salad – Luxury!


Scrunk scallops, but SWEEEET!

Shrunk scallops, but SWEEEET!

Ideal for a light dinner or brunch for 2

Ingredients:

  • 150g beansproutsFoodnutter scallops salad
  • 100g beetroots
  • 60g macadamia – crushed
  • 20g red onion cut in wedges
  • 150 Peruvian scallops (Waitrose)
  • 60g watercress
  • 1 sprig of thyme

For the vinaigrette:

  • 2 tablespoons ketchup
  • 3 table spoons olive oil
  • 2 spoons malt vinegar
  • 5 tablespoons whole milk
  • Salt + pepper
  • 1 garlic clove

Method:

Remove the beansprouts from the package and put them in a heatproof bowl. Using the kettle, boil some water (about 500ml) and pour over them for literally 2 minutes. Drain with a sieve and rinse immediately with cold water. Set aside.

Clean and cut the beetroots and onion in wedges, set aside. Remove and rinse the watercress leaves.

Wash the scallops, dust with salt & pepper and also thyme.

caramelised scallops and onion

caramelised scallops and onion

caramelised scallops and onion

Mix the vinaigrette by adding all the elements in a jar with a lid. Shake vigorously taste and adjust seasoning.

In a frying pan with 2 tablespoons of olive oil, brown the scallops and the onions for 4 minutes, 2 minutes on each side. The scallops are supposed to be cooked only 1 minute on each side, but by leaving them in longer, they release a caramel like sweet substance. “The caramel” will also add to the sweetness of the red onion wedges while it browns. The result will be a sweet salad with warm scallops and onions without added sugar.

Assembling the salad

Assembling the salad

Now in a big bowl, combine the beansprouts, watercress, macadamia, onion and scallops. Toss and plate up then, drizzle the vinaigrette just before serving. This is such a sweet crunchy and slightly peppery from the still almost raw red onion… this salad is a festival in the mouth with 3 different types of crunchiness (onion, watercress and sprouts, then the frank crunch from the macadamia!) and 3 types of sweetness (scallops sweetness, beetroots and ketchup). I certainly enjoyed it! Can you tell I love my greens?

Enjoy this with a glass or 2 of wine followed by dessert.

See you next time!

Sweet scallops salad - Served

Sweet scallops salad – Served

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Marrow & potatoes layer with beet & sweet corn stir


Fresh Corn, Beetroots

Fresh Corn, Beetroots

Remember this dish I made with the marrow? I did promised a vegan option and ha forgotten to post it. Here it is.

Serves 3

Ingredients for the layer:

  • 600g Marrow

    Ingredients for the dish

    Can you see the Tofu slices?

  • 2 medium potatoes
  • 3 medium firm tomatoes
  • 100g Tofu sliced and deep-fried to give it texture
  • 1 small red onion (optional)
  • 3 cloves of garlic
  • 30g butter (dairy free)
  • 100ml Alpro single cream
  • 50g Flour
  • 1 Maggi stock cubes
  • White pepper
  • Salt

Preparations:

How to layer the elements of the dish

How to layer the elements of the dish

1 – Peel the marrow and keep the skin strips for decoration. Now slice the peeled marrow in 1cm width and set aside. Peel the potatoes and cut in slices about the size as the marrow. set aside. Now do the same thing for the tomato and red onion. Make sure that your Tofu is deep-fried as it will give texture to your dish. Set aside.

2 – for the batter: The batter will help to hold everything together. Melt about 25g of the butter and crush the whole stock cube in it to dissolve. Add the cream to the mix then, the flour and the finely chopped garlic. Mix well, add salt and white pepper. Set aside.

Preheat the oven at 180 degrees.

Layering completed

Layering completed

Method:

Butter a regular size loaf tin, place 1 layer of potatoes, then a layer of marrow, then onion, then tomatoes, then tofu.  Dust with a pinch of salt and white pepper. Then repeat the process. If you can, make sure that a layer of potato is at the top of the dish simply because you will use it as indicator to judge if the dish it cooked. Potato is the hardest of all the vegetables used here.

The dark green strips you see on this photo are strips of peels from the marrow that I am using to decorate my dish. The strips were placed on the bottom of the baking tin, then folded over the dish and held with tooth pick just before placing it in the oven.

Ready to serve

Ready to serve

Once the layers are done. Stir the batter previously prepared and pour it, not on top, but on the sides of the layers.

Now place your dish in the oven for 1h20 minutes.

Now time to prepare the accompaniment.

Beet & corn stir

For this, you will need:

  • 1 big fresh sweet corn cob
  • 1 precooked beetroot or a fresh one if you can find it

    Corn kernels

    Corn kernels

  • 1 yellow sweet pepper
  • 1 very small red onion
  • 50g roughly crush walnut
  • 2 twigs of thyme
  • Fresh parsley
  • 25g Butter (dairy free)
  • Black pepper & salt obviously

Start by shelling the corn kernels from the cob or simply go through the cob with the knife like I did on the picture above.

Chop separately all the elements of your dish then set aside.

Ingredients for the stir fry

Ingredients for the stir fry

Now, in a frying pan, melt the butter and fry the chopped onions and thyme until brown. Now, add the sweet corn and stir for 2 minutes. Then add the sweet pepper in the mix, stir for 2 minutes, add the beetroot and the fresh parsley, stir well for 1 minute and add the crushed walnut. Season with salt and pepper, Mix, cover and remove from the stove and cover so the steam will finish softening the vegetables. It is ready.

Time to check on your layers in the oven. The hardest ingredient in the dish is the potato. If you put a knife through the dish and it goes through smoothly, and comes up just slightly moist, then your dish is ready. if not, add cooking time to your oven.

Please note: not all oven perform with the same power.

Bursting with colours and flavours

Bursting with colours and flavours

Leave your dish to cool for few minutes then, serve.

Don’t forget to post a comment!

Voila! Bon appétit.

Strawberry tart


Glorious Strawberry tart

Glorious Strawberry tart

Serves 8-12

Ingredients:

  • 1 pre-rolled pastry
  • 50g plain flour
  • 50g ground almond
  • 500ml whole milk
  • 200g caster
  • 600g strawberries
  • 5 egg yolks
  • 1 vanilla pod – Split and scraped
  • Jelly

Method:DSC05932

Preheat the oven at 180C. Wash and cut the strawberries. Put them in a colander to drain. Place in the fridge.

For the pastry case: Butter a 24cm tart dish and unroll the pastry unto it making sure there is no air pocket left at

Cooked pastry case

Cooked pastry case

the bottom of the dish. Remove the extra on the edges and prick (lots of picks) the bottom of the dish before bake to avoid it bubbling up. If you’ve got baking beans for blind baking, use them. Place the pastry in the oven for up to 30 minutes at 180C depending on how golden you want it.

Once this is ready, remove from oven and allow 30 minutes to 1 hours to cool down completely.

For the filling – Crème Patissiere: Split the milk and put 400ml in a deep pan with the split vanilla pod and seeds. Set aside.

Transferring the cream

Transferring the cream

In a bowl, combine 100ml milk, all the egg yolks, and the sugar. Beat until the sugar is dissolved. Add the ground almond and sieve in the flour. Mix well and set aside.

Place the pan with milk on heat and let the milk simmer until it starts bubbling up. Turn down the heat, remove the vanilla pod and slowly add the content of the bowl containing the mix with eggs, sugar, and almond while continuously whisking the mix. Once the bowl is empty, remove the pan from the hob and continuously whisk until the mixture becomes silky and homogenous with the consistency of a natural yogurt.

Now transfer the contents of the pan into a clean bowl and leave it to cool down.DSC05945 DSC05946

Glorious Strawberry tart

Glorious Strawberry tart

Once both the pastry case and crème patissiere are cold, fill the case with the cream and assemble the strawberries as you wish.

Once that is done, gently brush the strawberries with melted jelly to keep it shinny. And plce in the fridge for 30 minutes to 1hour to allow the jelly to set. Serve. x

Enjoy

Caramelised apples in Rooibos tea


Riobos tea caramelised apples & Vanilla ice cream

Rooibos tea caramelised apples & Vanilla ice cream

For 3 – 6 portions

Ingredients:

  • 3 small apples (eating apples) – Peeled cored and cut in half
  • 1 Rooibos tea bag infused 5 minutes in 50ml of boiling water
  • 50g caster sugar
  • 25g salted butter

Method:

In a small pan, melt the butter. Then add the sugar and stir for 2 minutes until the sugar starts to caramelise. Now add the 50ml infused tea (without the teabag) and the apple halves. Stir and cover for 5 minutes. To allow the apples to soak up the flavours and soften a bit.

Cooked and cooling down

Cooked and cooling down with a splash…

After 5 minutes, remove the cover and continuously stir the apples turning them from side to side until they become golden and the liquid on the bottom of the pan becomes heavy with a syrup-like consistency.

The liquid should taste like liquid caramel. Remove from the pan and place in a heatproof dish to cool down.

I did this to serve with a basic vanilla ice cream (top picture), but could be used with natural yogurt or as a topping on porridge… you can even use it to top a basic pound cake with lemon zest. It is just too sweet to be eaten as it is. Only a half apple was used for the portion above.

This can be kept for about 3 days in the fridge.

Enjoy!

Note: I used eating apples because they are very resistant and will not breakdown during the cooking. The cooking apples tend to be too weak and also too acidy for my liking.

Pork & Veg in blackbean sauce


Cooked in black bean sauce

Cooked in black bean sauce

Ingredients:

  • 300g broccoli
  • 3 garlic cloves

    Ingredients for the meal

    Ingredients for the meal

  • 1 medium white onion
  • 1 sweet pepper
  • 300g pork cut in 1 cm thick
  • 10g ginger – grated
  • 200g noodles – precooked
  • 200g black bean sauce
  • Toasted sesame oil
  • 2 table spoons soy sauce

Before you start, ensure that all the prep is done; all the peeling, chopping, grating, rinsing complete, set aside. Cook the noodles according to the instructions on the package.

Method:

In a cold pan, add 3 tablespoons of toasted sesame oil, line the bottom of the pan with a layer of onions, then the slices of meat, garlic and ginger. Cover the pan and place it on the heat to cook for 5 minutes. No need to add liquid as the meat’s juices will trickle down and moisten the bottom of the pan.

After that, open the pan and stir the content to allow all the ingredients to mix. Add 2 tablespoons of dark soy sauce, black beans sauce, adjust salt then cover to simmer for 3 minutes.

Now add the vegetables and stir to make sure that they are completely covered with the sauce. Cover the pan and leave on the heat for about 2 minutes, then turn off the heat, leave the pan covered to allow the steam to finish softening the vegetables (in particular the Broccoli) without overcooking it.

Serve as suggested and enjoy.

Pork, veg, black bean sauce served on a bed of noodles

Pork, veg, black bean sauce served on a bed of noodles

Vegan Creamy Spinach & garlic roast potatoes


Serving suggestion

Serving suggestion

Dinner for 2

Ingredients:

  • 150ml Alpro cream
  • 1 medium carrot
  • 200g bag of spinach
  • 2 white shallots
  • 6 small potatoes
  • 25g soya mince
  • 2 garlic cloves
  • 4 Brazil nuts
  • 1 spring onion
  • Salt & Pepper
  • Groundnut oil.

Prep:

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.

Parboil the potatoes in salty water and halve them.

Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.

Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

halved potatoes

halved potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper & garlic. Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to

soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Ready crispy potatoes

Ready crispy potatoes

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve as shown above.

Enjoy!

 

 

 

Milk poached fish & Poêlée of Butternut Squash


Milk poached fish & Poêlée of Butternut Squash

Milk poached fish & Poêlée of Butternut Squash

Dinner for 2

For this dish you will need about 2, 3 table spoons of the roast cherry tomato (and oil) from the previous post.

INGREDIENTS:

For the poêlée

Ingredients for the poelee

Ingredients for the poelee

  • 400g butternut squash
  • 1 small potato
  • 50g onion
  • 2 garlic cloves
  • Hand full of parsley
  • 50g butter
  • Salt & pepper
  • Herbes de provence (mix herbs)

Poelee ingredients

Prep: Halve the squash and clean the inside. Rinse and cut as on the picture, about 1cm thick. No need to peel as the skin of the butternut squash is edible.

Wash and cut the potato about 1cm thick same as the squash. Any bigger than that it will take ages to soften. Cut the onion in big chunks. Grate the garlic. Chop the parsley.

Set everything aside.

Direction: In a pan, melt the butter, fry the butternut and potato. Add garlic, herbes de provence, salt pepper, stir for 5 minutes to allow the squash and potato to absorb the flavours. Now add the onions, stir and DSC05440cover for another 5 minutes at medium heat. Do not add water. After the 5 minutes. Taste and adjust seasoning. Turn off the heat and add the chopped parsley.

 

For the fish

  • 2x 150g of cod fillets

    All for the fish!

    All for the fish!

  • 1 spring onion
  • 50g red onion (half a medium onion)
  • 2 stock cubes
  • 300ml milk
  • 2 garlic cloves

Prep: rinse the fish and set asside. Cut the spring onion, quarter the remaining half of the red onion. Dice the garlic and crush the cubes.

Direction: Pour the milk in a small sauce pan with the spring onion, red onion, garlic, stock cube, salt & pepper. Bring the milk to boil and put the fish in it. Reduce the heat and leave the fish to cook for 5-7 minutes.

Hopefully by this time the Poêlée is ready.

Heat the cherry tomatoes pipping hot before spooning it on the fish. as you serve.

Serve the dish immediately.

Butternut & Fish - Serving suggestion

Butternut & Fish – Serving suggestion

Note: the Poêlée and cherry tomatoes can be reheated, but the fish would have to be cooked at the last minute just before serving. As suggested.

Bon appétit et a bientot.