These are a quick and delicious entrée that will impress everyone at your next dinner party!!
Preparation time- 20 minutes
Cooking time- 3 minutes
12 half shelled scallops
½ garlic head
100 gm clarified butter
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.
1 head of garlic
650 mls of vegetable oil
8 egg yolks
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
80mls clarified butter
¼ bunch of fresh thyme
½ bunch of fresh continental parsley
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.
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.
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.
One of our most popular items in the mini-bar – and at functions – are our macaroni cheese croquettes. We use gruyere and parmesan cheese in the bechamel because both cheese are packed with glutamate. Combine this with the process of deepfrying and that it’s finger food and this is always a winner, especially for when entertaining.
250 gm macaroni
25 gm butter
25 gm flour
500 ml milk
125 gm gruyere cheese
125 gm parmesan
salt and pepper to season
1. Cook the macaroni in well salted boiling water. Refresh in iced water to prevent over cooking.
2. To make the bechamel first melt the butter in a pan. Stir in the flour and wait for it to bubble up into a foam. Then gradually stir in the warm milk (that you can season with a bayleaf and some pepper corns)
3. Combine the macaroni and sauce.
4. Pipe into long thick lines.
5. Leave in the fridge to cool.
6. Cut into 5cm logs.
7. Coat in breadcrumbs.
8. Deep fry until golden brown.
You could also attempt to create your own combination of flavours. The list of produce is endless, alter the cheeses, peas, add your favourite ham or salami, we are sure you will please any crowd!!!
Our recipe was featured in the MasterChef Magazine, in the November 2012 Edition.
This is the link to see where we got a mention- See the forth paragraph.