Scallop, Elderflower, Strawberry and Tomato

Scallops, Elderflower, Tomato & Strawberry

Inspired by a recent meal at Restaurant Sat Bains in Nottingham (review to follow!), scallops are paired with diced strawberry and an elderflower sauce vierge. An incredibly simple dish which is sure to impress.

Tomato and strawberry are the perfect partners to the sweet scallop whilst a sauce vierge spiked with a little elderflower brings acidity. I topped the scallop with some fantastic Persian blue sea salt for a delicious starter!

Scallop, Elderflower, Strawberry and Tomato
Serves 2

Ingredients:

6 Scallops – Roe and Skirt Removed
8 Cherry Tomatoes – Quartered
6 Strawberries – Quartered
1tbsp Elderflower Cordial
Juice 1/2 Lemon
6 Basil Leaves – Finely Chopped
1tbsp Olive Oil
Cracked Black Pepper
Cracked White Pepper
Sea Salt

Method:

1) Prepare the sauce vierge by combining the chopped tomatoes, elderflower cordial, lemon juice, basil and olive oil in a small bowl and fold to combine. Season to taste with salt and pepper.

2) Season the scallops with cracked white pepper. Place a frying pan over a high heat and add a little oil. Sear the scallops for 1-2 minutes each side until well seared on the outside – be careful not to over cook.

3) Serve the scallops with the sauce vierge and the diced strawberry. Top each scallop with a little sea salt.

Enjoy!

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Strawberries and Cream

Strawberries and Cream

The quintessential English dessert revisited – a simple cream panna cotta with fresh strawberries and strawberry coulis.

An ideal dessert for warm evenings in the garden – a light glaze of vanilla paste over the panna cotta and a subtle garnish of fresh tarragon make for a deliciously rich and satisfying dessert.

Strawberries and Cream
Serves 6

Ingredients:

For the Panna Cotta: 450ml Double Cream, 400ml Semi-Skimmed Milk, 4 Gelatine Leaves, 50g Golden Caster Sugar, 50g Caster Sugar, 2tbsp Groundnut Oil, 1tbsp Vanilla Bean Paste

For the Coulis and Garnish: 450g Fresh Strawberries (Chopped), 25g Caster Sugar (Optional), Fresh Tarragon

Method:

1) Bloom the gelatine leaves in a little cold water. Meanwhile, combine the cream, milk and caster sugars in a large saucepan and place over a medium heat. Bring to a simmer, stirring, then remove from the heat. Drain the gelatine leaves and add to the mixture – whisking to combine.

2) Grease 6 ramekins with a little groundnut oil. Divide the panna cotta mixture between the ramekins and allow to cool for 30 minutes. Transfer to the fridge and allow to set for at least 6 hours.

3) Meanwhile, make the strawberry coulis by combining half of the chopped strawberries with the icing sugar (if required to sweeten) in a blender and blend until smooth. Pass through a sieve and set aside.

4) When set, turn out the panna cotta and glaze with a little vanilla bean syrup. Serve with the strawberry coulis, some chopped strawberries and a little chopped tarragon.

Enjoy!

Rhubarb and Strawberry Crumble

 

 

 

 

We absolutely love crumbles, can’t get enough of them. Unfortunately the majority of recipes call for winter fruits – rendering the magnificent fruit crumble out of season in the summer months.

Not content with limiting our crumble quota to a mere 4 months of the year we have devised this simple summer recipe.

Strawberries and rhubarb are in abundance right now and work fantastically well as a base for your favourite crumble topping. Whats more, as the strawberries cook down, you are left with the most delicious juice at the bottom of the dish – so good I could drink that alone.

Of course this recipe would work equally as well with any number of summer fruits, but in my opinion this combination is simply sublime.

Rhubarb & Strawberry Crumble

Serves 6

Ingredients:

800g Strawberries, Topped & Halved

8 Sticks Rhubarb, Cut into 1″ Chunks

100g Unsalted Butter

40g Oats

200g Self Raising Flour

3tbsp Caster Sugar

3tbsp Demerara Sugar

1tsp Ground Cinnamon

Method:

1) Pre-heat the oven to 180C. Place the rhubarb in the dish you wish to serve the crumble in and sprinkle with the caster sugar. Roast in the oven for 15 minutes or until just tender.

2) Whilst the rhubarb is roasting make the crumble by rubbing the butter into the flour and ground cinnamon until combined (the texture of fine breadcrumbs). Add the oats to the crumble mixture.

3) Once the rhubarb is cooked, add the strawberries and toss to combine.

4) Sprinkle the fruit evenly with the crumble mixture. Then sprinkle the crumble mixture evenly with the Demerara sugar.

5) Bake in the oven at 180C for approximately 30-40 minutes or until golden.

Enjoy either cold or warm with custard or vanilla ice-cream!