Crab Cakes-Grilled Scallops- Chocolate Fondant-Coconut Crème Brûlée
Crab Cakes
Ingredients for 2 servings 6 Oz Fresh Crab Meat 1 Oz Onion ¼ oz Celery ¼ oz Garlic ¼ Butter ¼ oz Cream ½ Pint Fish stock 2 sprigs, finely chopped Basil 1 oz Gluten Free bread Crumbs ¼ Piece, finely chopped hot chilis Hot sauce Salt & Pepper
Method Melt the butter in a PanAdd the onion, celery and garlic and Sautee for 3 minutesAdd in Crab meat and cook for another 5 minutesAdd Cream, stock and bread crumbs and cook whilst stirring for further 5 minutesFinally add in basil, chopped chilis, salt and pepperLeave the Mixture to coolPortion the Mixture and Grill on a Hot skillet until golden brown on each sideServe the Crab Cakes with shadow Bennie dressing
Grilled Scallops
Ingredients for Two Servings
• 4 Pieces Jumbo Scallops • ¼ oz Virgin Olive Oil • ¼ oz Finely Chopped Garlic • Salt & Pepper • ¼ oz Coriander finely chopped • ¼ Piece, Lemon Juice & Zest
Method
Mix lemon Juice, zest and Coriander together, Pad dry the Scallops and place on a tray. Season the Scallops with Garlic, Salt, Pepper and olive oil. Prepare Grill to a Medium Heat Grill Scallops for 1 ½ minutes on each side ensuring its charred enough Baste the Scallops with the Coriander Mixture and sear for 5 seconds. Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves
Chocolate Fondant
Ingredients for 2 servings
• 1 oz Melted Chocolate • ¼ oz Melted Butter • 1 oz icing Sugar • 1 whole Eggs • 1 Teaspoonfuls Tia Maria
Method
Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs Mix the Ingredients for 5 Minutes Pour the Mixture into a nonstick baking Mat Cook the mixture in a hot medium oven for 8 Minutes Once cooked, loosed the sided with a palette knife if necessary Pop a plate on top of each and flip over to turn out Serve the Chocolate Fondant with vanilla Ice cream
Coconut Crème Brûlée
Ingredients for two servings
• 4 Egg Yorks • 2 oz Sugar • ½ Pint Cream (Luke Warm ) • ¼ oz Coconut Milk
Method
Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute Pour in the warm Cream and whisk for another 20 seconds Strain the Mixture Scoop off all the pale foam sitting on top of the Mixture Stir for 5 seconds Pour the Mixture into ramekins and place over water bath trays Bake the Crème Brulee in a low heat for 30 Minutes or until it as set softly Remove from heat and allow to cool Refrigerate until ready to serve Sprinkle Sugar and spread evenly on top Using a Torch melt the sugar and form a crispy top Allow the Crème Brûlée to sit for 2 Minutes before serving
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