Recipes

These are a quick and delicious entrée that will impress everyone at your next dinner party!!

Preparation time- 20 minutes
Cooking time- 3 minutes

Ingredients
12 half shelled scallops
½ garlic head
100 gm clarified butter

Method
Clean scallops and remove membrane
Roughly chop garlic glove and infuse with butter in a pot on medium heat for ten minutes and then cool down to room temperature.
Pour garlic butter over scallops and place in fridge.

Aioli
Ingredients
1 head of garlic
650 mls of vegetable oil
8 egg yolks

Method
Confit garlic in 150mls of the oil until tender
Using the back of a knife puree the garlic cloves
Begin making the mayonnaise by adding 500mls of oil gradually in the 8 egg yolks while whisking
Add pureed garlic to mayonnaise and mix well.
Place the may in a piping bag

Herb Breadcrumbs
200gm breadcrumbs
80mls clarified butter
¼ bunch of fresh thyme
½ bunch of fresh continental parsley

Method
Bake breadcrumbs at 180 degrees with the clarified butter for 5 minutes checking it regularly until breadcrumbs are well golden.
Chop thyme and parsley finely and add to the breadcrumbs. Season with salt.

The final method
Underneath a grill lightly gratinate the scallops for one minute on a baking tray.
Pipe aioli over each scallop, and cook for a further 2 minutes
Sprinkle the breadcrumbs (and some parmesan if you would like) and gratinate until golden brown.
Serve hot with fresh wedges of lemon.

INGREDIENTS

80 grams caster sugar
4 tablespoons of water
1 egg yolk
2 egg yolks
190 grams of good dark chocolate (finely chopped and melted)
300 ml lightly whipped cream

Chocolate délice is one of those wonderful classic combinations of chocolate, cream, egg yolks andd sugar. It’s rich and dark and everybody has their own variation.

METHOD

Melt the chocolate in a bain marie. When liquid whisk in one egg yolk.

You’ll need a sugar thermometer for this. Add the sugar to the water and heat up to 115 C (240 F).

When the liquid reaches this temperature start whisking the egg yolks

When the sugar reaches 118 C (244 F) turn off the heat.

When it stops bubbling pour on to the beaten egg yolks and whisk until cool.

Fold together the warm chocolate and egg mixture. Then hold in the cream.

Fill a ring with the mixture and chill in the fridge for at least 2 hours.