Posts Tagged:

starter

Simple Scallops Starter With Pancetta & Rosemary

Here is my recipe for an extremely simple but effective starter using Seafood. For this particular dish i used scallops it took me about 10 minutes total including plating up.

If you like seafood but are weary about cooking it here is the perfect way to begin. I chose not to remove the roe which is the orange part of the scallop which is extremely tasty and soft when left on for cooking.

Ingredients: to serve 2

Pancetta or streaky bacon 4 slim pieces diced

Two sprigs of rosemary

Tsp olive oil

8 fresh scallops

salt and pepper

Recipe:

Firstly wash scallops and pat dry with tea cloth then season well with salt and pepper.

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1) Heat a tsp olive oil and add streaky bacon chopped for around 6 minutes until golden brown drop in sprigs of rosemary for the last two minutes to infuse the oil.

 

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2) Use spoon to remove pancetta/bacon and rosemary into a seperate bowl to set aside and leave the tasty infused oil in pan and back on the heat.

3) Now add scallops to pan and cook on medium high heat for two minutes either side and will turn golden brown but remain springy when pressed. Be very time conscious four minutes total is perfect for a fair size scallop,add pancetta back and prepare to plate up.

 

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(Notice the slight golden brown crust on the second picture)

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4) Now have heated plates ready and plate up placing scallops first flourishing with bacon bits and strategically placing rosemary sprigs. I used a raspberry balsamic glaze as an extra depth of taste but that’s a lesson for a later date.

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Good luck & Bon Apetit!

 

 

 

 

 

 

 

Simple Sumptuous Soup

Here is a recipe that i experimented with today, for a simple and luxurious soup which can be used as a starter or a meal in itself, served with a wedge of crusty bread.

Ingredients:
1 onion
1 leek
1 head of broccoli
100-150g Stilton (to taste)
2tbsp rapeseed oil
2tbsp porcini olive oil
Knob of butter
1 litre chicken or veg stock
Favourite bread cubed
Salt and Pepper
1 potato large
1 celery stick

Prep

1) Firstly chop the leek, onion, Celery, take the head away from the thick broccoli stalk and break apart then chop the potato into roughly 2cm cubes.

2) Heat up the rapeseed in a large saucepan add the onions on a medium heat and put on lid. Leave for five minutes allowing onions to steam and soften.

3) Add a small cup of water so the onions don’t burn on the pan then add in the celery leek and potato with a knob of butter. Leave on a low medium heat covered to sweat for five minutes.

4) Add the stock and leave to simmer on the same heat level for 15 minutes.

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5) After that time add the broccoli heads minus any chunky stalks and cook for five minutes.

Stilton

6) Blitz mixture with a blender until it’s as smooth as desired. Then crumble in Stilton and stir in it will melt and slightly thicken the soup. Taste and season until you are happy with the final flavour of the dish, remember the Stilton will provide a salty element to the dish.

For the croutons just heat cubed bread on a warm pan drizzled with your desired oil. I chose porcini infused mushroom olive oil for an earthy wild mushroom kick but you can use normal olive oil, garlic etc. Be careful not to have the heat to high they will burn easily.

Broccoli & Stilton Soup

Good luck!