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Category Archives: Appetizers

Caesar’s Salad


(serves 3-4)
If there is one salad that everybody likes, it’s Caesar’s Salad. The Caesar is the salad for people who are not into salads; it’s got the taste of bacon, the taste of fish and also cheese. At the same time the Romaine lettuce doesn’t have the bitter taste of the greener leafy vegetables while the dressing is beautifully creamy. Everything that can be done to make a salad less like a salad defines the Caesar. In my version I incorporate the super salty slivers of anchovy that often catch you by surprise into the salad dressing itself.  

Ingredients

  1. Romaine Lettuce Hearts (2)
  2. Cherry Tomatoes (8)
  3. Bacon (4 rashes)
  4. Bread (2 Slices)
  5. Anchovy in Oil (10g)
  6. Parmigiano-Reggiano Cheese (40g)
  7. Mayonnaise
  8. Mustard
  9. Vinegar
  10. Minced Garlic
  11. Vegetable Oil

Preparation 

  1. Slice 4 rashes of bacon into 1cm squares. Fry the bacon in a pan to render their oil. Turn off the fire when three quarters of the bits are hard and crispy, allowing the residual heat to brown the remainder. Spoon out the bacon, leaving the oil in the pan.
  2. Dice 2 slices of bread into 1cm squares. Stir the bread cubes in the pan to soak up the oil from the bacon. To make them into croutons, toast the bread pieces in the toaster oven for 15 min at 120oC to harden them and a further 3 min at 180oC to impart some colour.
  3. Mash 2 slivers of anchovy in their oil in a mixing bowl. You should end up 2t of anchovy oil suspension. You may need to heat the anchovy in the pan for them to disintegrate – see notes below.
  4. Peel and mince a few cloves of garlic.
  5. Add 1t mustard, 2t minced garlic, 2t vinegar and a pinch of sugar to the bowl and mix well.
  6. Add 4T of mayonnaise and mix well. Then add 3T of vegetable oil 1T at a time, stirring the oil in each time before the next spoon. This is your Caesar’s salad dressing.
  7. Cut each of the Romaine lettuce hearts into 5 equal sections. Open up the sections into individual pieces and place them in a large salad bowl. Cut each cherry tomato into half and add them to the salad. Spoon in the salad dressing and toss well.
  8. Separate the salad into plates at this stage if you are serving the salad individually.
  9. Top off the salad with the bacon bits and croutons.
  10. Grate your cheese and sprinkle over the salad.
  11. Finish with some black pepper.

Notes

  • Anchovy from a can will fall apart easily. Anchovy from a bottle is of a higher quality and requires heating before it will disintegrate into a suspension. I typically just heat the contents of the whole bottle of anchovies in a pan, mash them and pour everything back into the bottle after its cooled. This makes it really convenient to spoon out the anchovy suspension whenever I need it.
  • Add 1T of water to the salad dressing if you are not rinsing your lettuce.
  • Do not use extra-virgin olive oil as you don’t want the taste of olives in your Caesar’s salad. Use any kind of vegetable oil, or a light olive oil is fine too.
  • Follow the sequence given for making the dressing. If you add the oil before the mayonnaise, it will be impossible to get a smooth mixture.
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Posted by on April 26, 2018 in Appetizers, Recipe, Salad

 

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Easy Tamagoyaki (Stacking Method)


(serves 4)
Tamagoyaki is the sweet omelette in the shape of a brick that you find on a Sushi platter. At home you can serve it as an amuse-bouche or a side dish. Tamagoyaki only requires a few simple ingredients but the typical method of making them can be technically demanding, requiring the rolling of multiple omelettes into a square Swiss roll on a hot pan before they fully cook. This takes lots of practice to get right as you have to work deftly. Fortunately there is an easier way for the novice that results in a perfect Tamagoyaki the first time and every time, the Stacking Method.     
 

Ingredients

  1. Eggs (4)
  2. Mirin
  3. Hon Dashi
  4. Sugar
  5. Nori (Dried Seaweed Sheet) – optional

see notes below for alternatives to
Hon Dashi and Mirin

Preparation 

  1. In a large bowl, dissolve 1T of sugar and 1 flat t of Hon Dashi granules in 1/4 cup of warm water.
  2. Add 4 eggs and 2T of Mirin to the bowl and beat the mixture until it becomes a fairly uniform yellow colour.
  3. Use a small pan, a pan that has a flat bottom. Place it on very low heat. Add a few drops of oil and spread it around the pan.
  4. Ladle into the pan enough egg mixture to cover the whole pan without you having to tilt it. If the egg bubbles, splutters or gets cooked instantly, then pan is too hot. When the egg is almost cooked, flip the slice over to cook the other side. Next, flip the omelette sheet onto a plate and leave the pan off the fire for the time being. The omelette should be of the same thickness throughout, which is why the pan needs to be flat.
  5. Add a new ladle of egg mixture to the pan and put it back atop the flame. When the egg is almost fully cooked and only a thin film of raw egg is left on top, remove the pan from the fire. Using the back of a spoon spread the remaining raw egg evenly over the entire surface of the omelette sheet.
  6. Stack the first omelette sheet onto the one in the pan and return the pan to the fire. Press down with a flat spatula to ensure the raw egg is evenly distributed and after about ten seconds when the two sheets have fused into one, flip them back onto the plate.
  7. Repeat steps 5 and 6 adding more layers until almost all the raw egg mixture is used up and you end up with a block of Tamagoyaki as shown here. During the whole process add oil as required.
  8. Cut the block exactly into two halves. Smear a thin film of the remaining raw egg mixture on the top of one half-block and place the other half-block back in the pan, again on low heat. Next, position the hot block onto the other block with the cut ends on the same side and press down firmly. The idea is to let the hot egg cook the film of raw egg to cement the two blocks together.
  9. Allow the new tall block to cool and then wrap it in cling film. Sandwich it between two plates in the fridge. When the Tamagoyaki is cold, pad it dry with some kitchen towels, trim away the uneven bits at the edges and then cut the block into mini-bricks.
  10. Wrap each brick with a strip of dried Nori seaweed. The Nori should overlap at the bottom and a dab of water will suffice to join the two ends. This allows your guests to eat their Tamagoyaki with their bare hands if they wish.

Notes

  • Ideally you should use a Makiyakinabe pan. This is a pan that has three vertical sides and is rectangular in shape, as shown here. Modern ones are now made of non-stick material. Your next best alternative is one of those small pans for frying one egg at a time.
  • You definitely want to avoid burning the egg. A slightly browned patches are ok, but no more than that. You can notice in the top picture there is a brown line running along my Tamagoyaki, which is what will happen if your fire is too strong. Using a low flame may not be enough. Move the pan away from the fire often and make frequent use of the residual heat to cook the egg. Also, only pour in the raw egg mixture after removing the pan from the fire. Patience wins the day.
  • You also want to cook the egg evenly. To do this move the pan around so the fire is not concentrated on one spot for too long. This also prevents the egg from getting burnt.
  • You can skip step 8 depending on how big your pan is, how many Tamagoyaki bricks you want to end up with and how tall you’d like them to be.
  • If you have no Hon Dashi, you can substitute in 1/4 cup of any kind of (salted) stock you fancy.
  • If you have no Mirin you can boil 4T Sake with a dab of maple syrup down to 2T to make your own substitute.
  • If you are into Japanese egg recipes, two others I have on this site are: Steamed Chawanmushi and Runny Yolk Eggs for Ramen.
 
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Posted by on October 25, 2017 in A Kobi Original, Appetizers, Japanese, Recipe

 

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Homemade Faux Smoked Salmon (i.e. without smoker)


(4 servings)
I recently confirmed that one can make Smoked Salmon without a smoker. The is a simple no fuss method of making smooth and luscious Smoked Salmon at home, and there is no need for brining either. It is essentially a variation of cured salmon fortified with a combination of dark muscovado sugar and a dash of liquid smoke. With its rich smoky flavour and deep colour, nobody will be able to tell that your smoked salmon isn’t smoked at all.       
 

Ingredients

  1. Salmon Fillet (300g)
  2. Coarse Sea Salt (1/2 cup)
  3. Dark Muscovado Sugar (1/4 cup)
  4. Dill Weed
  5. Whiskey
  6. Liquid Smoke

Preparation

  1. Your salmon should be of the Supreme cut (thick boneless fillet) as opposed to a Darne (cross section with back bone and belly flaps). Don’t use fronzen salmon. Leave the skin on. Rinse the fillet and then pad it dry with kitchen towels. Next, marinate in a mixture of 1T whiskey, 1t liquid smoke and 1t chopped dill weed.
  2. While the fish is marinating, combine half a cup of coarse salt and a quarter cup of dark muscovado sugar. The muscavado is clumpy, so make sure they are thoroughly mixed.
  3. Open a square sheet of cling film on a cutting board and spoon half the salt/sugar mixture on to the middle in the shape of your fish, only slightly bigger.
  4. If your fillet is thin at one end cut it off and stack it on top to get as close to a rectangular block as possible. Place the salmon on the bed of salt and sugar skin side down and spoon any remaining marinade over the salmon. Top off with the remainder of the curing mixture.
  5. Wrap up the salmon and place in a glass, ceramic or plastic container (concentrated salt corrodes metal).
  6. Put the container in the fridge. Flip once after an hour and again every 6 to 12 hours. Some brine will seep out, which is desirable. Drain away any liquid (without unwrapping) each time you are flipping the wrapped package.
  7. For a relatively thinner slice of salmon (like the one I’ve used) allow the salmon to cure for 24 hours. If you are using a thicker slab of fish (which is preferable) leave the salmon to cure for 36 hours.
  8. After the curing is complete, unwrap and rinse the salmon thoroughly. The surface will appear rough and dry, don’t worry, after slicing this will not be noticeable. Pad the salmon dry with kitchen towels and leave uncovered in the fridge for an hour or so to dry before you slice it.
  9. To slice, place the block of ‘smoked’ salmon with skin down on the cutting board. Make a thin slice not quite to the skin and then a second slice all the way down and then carve the knife outward. If done right you should end up with something with a nice V shaped pattern. If there is a bulge at the joint slice lightly to flatten the slice. Repeat until all the salmon is butterflied so. Salt is a preservative but you should still keep the sliced salmon in the fridge wrapped in or covered with cling film until you intend to serve them.

Notes

  • Smoked Salmon is best served with capers, slices of red onion and creamed horseradish.
  • What is the difference between Smoked Salmon and Gravlax? Gravlax hails from Scandinavia and besides salt and sugar it is also cured with crushed pepper, juniper berries and a lot more dill and alcohol than this recipe uses. The salmon will usually be put under a weight to squeeze the water out, to compensate for the reduced salt in the curing mixture. Gravlax is normally marinated a further day in mixture of oil and dill whereas smoked salmon is smoked instead.
  • What is the difference between Smoked Salmon and Lox? Lox is a Jewish-American delicacy that brines salmon for an extended period of time which gives it a very intense and saltier taste, hence the need for cream cheese and bagels to go with it. Lox is also not smoked. Its long brining period means Lox can only be made from the fat belly parts of the salmon. Most of the Lox served in American delis is actually Smoked Salmon.
  • Remember to wash your hands before touching the fish after it is cured to extend the longevity of your smoked salmon. You might also wish to rinse the curing mixture off with cold boiled water instead of running tap water for the same reason. 
  • Muscovado sugar has an intense smoky molasses taste which complements the effect of the liquid smoke well. For best results don’t use any other type of sugar even if it is brown. Muscovado is moist and clumpy and comes in light and dark varieties. Look for it in the baking section of supermarkets and make sure you get the dark variety.  
  • The dill is to help more marinade cling to the fish since it is quite watery, so if you don’t like the taste of dill use another herb instead of just leaving it out altogether.

 

 

 

 
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Posted by on September 9, 2017 in Appetizers, Recipe, Seafood

 

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Eggs Scrambled with Truffle and Morels


(serves 3-4)
Scrambled Eggs are quite mild in flavour but have a nice runny texture when cooked properly. They go well with Truffles as they don’t compete with the intense aroma of Truffles. They also go great with Morel Mushrooms which complement the eggs with a delicate yet distinct flavour. Put all three together and you have the perfect food to satisfy the most refined palate.
Scrambled Eggs is one of the fastest and easiest appetizers to make once you have mastered the technique, and if you are planning a long formal dinner, this dish will afford you the time to focus on your other courses.  

IngredientsScrambled Eggs 1000

  1. Eggs (4 Large)
  2. Truffle and Mushroom Salsa (5t)
  3. Milk (200 ml)
  4. Dried Morel (15g)
  5. Butter
  6. Coriander Seed Powder

Preparation

  1. Soak the Morel Mushroom in the milk for at least one hour. You can also soak it overnight in the fridge. 15g of dried morels is about 1 cup in volume.
  2. Beat 4 large eggs in a bowl.
  3. Strain the morel-flavoured milk into the eggs. Lightly squeeze the morels caught in the strainer to release more liquid.
  4. Add a pinch of salt to egg-milk mixture and beat until you have a consistent colour.
  5. Melt 2T of butter in a pan. Pan fry the morels for 1 minute. Turn off the heat.
  6. Pick out the morels and keep them for later use. Sprinkle 0.5t of coriander seed powder into the butter left in the pan.
  7. Add the egg mixture to the pan and begin cooking with very low heat. Keep stirring to constantly remove any cooked films of egg from the bottom of the pan.
  8. When you see the egg doesn’t flow to fill up any spaces made empty by your stirring, turn off the fire immediately. Add a light sprinkle of white pepper and 2t of truffle salsa and continue to stir until the pan cools a bit more.
  9. Plate the scrambled eggs, arranging the morel mushrooms on top. You can use either a soup dish or a martini glass. Top off with 1 addition t of truffle salsa for each serving.

 Notes

  • You can also use Truffle Paste instead of Truffle Salsa if you like. For more information on Bottled Truffle Produce check out my Truffle Products page .
  • You need to stir with an implement that has a flat edge, such as a flat wooden spatula. Don’t use anything rounded as you won’t be able to scrape the cooked egg off the pan bottom.
  • You cannot add pepper or coriander seed powder to the raw egg mixture directly as it will tend to clump together immediately. Salt is ok as it melts.
  • The place where the amateur typically fails in this dish is over cooking their scrambled eggs. They have to be cooked until they have the consistency of semi-melted ice cream and no further. If the egg clumps together into clean pieces, its over done. If you have a problem keeping the heat down, you can intermittently turn the heat off to control the cooking process better.  
 
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Posted by on October 26, 2016 in Appetizers, Italian, Recipe

 

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Smokey Russian Potato Salad


(serves 8-10)
The Russian Potato Salad (some people say Ukrainian) is the king is potato salads, so much so it is more of a cold appetizer than a side dish. It has great texture, being the perfect blend of starchy vegetables, crunchy vegetables and meat. It also looks great, its a kaleidoscope of colours bathed in a milky white dressing. Most importantly Russian Potato Salad tastes great. A perfect dish to make ahead of time so there is less time-pressure when you are cooking and serving your meal.   
 

IngredientsPotato Salad

  1. Potatoes (6 = 3 cups)
  2. Carrots (3 = 1.5 cups)
  3. Frozen Peas (1.5 cups)
  4. Red Onion (1/4)
  5. Eggs (4)
  6. Ham (200g)
  7. Heinz Sandwich Spread (1/3 cup)
  8. Sour Cream (1/3 cup)
  9. Mayonnaise (1/3 cup)
  10. Liquid Smoke
  11. Dill Weed

Preparation 

  1. Boil 4 eggs in a pot, starting with cold water. Simmer for 10 minutes once it is boiling and then place the eggs in cold water.
  2. Peel the carrots and potatoes and cube them into 1cm blocks. Place the cubed potato and carrot in a large sauce pan and add boiling water from a kettle. Add just enough water to cover everything and bring to a boil.
  3. Simmer for 8 minutes once it is boiling. Strain
    Boiling in Pan

    better to cube first, then boil

    through a colander and after a minute pour into a large salad bowl lined with some paper towels.

  4. Rinse the peas in water to remove any ice and then place those into the same pan. Again add just enough water to cover everything and bring to a boil. Simmer for 3 minutes once it is boiling. As with before strain through a colander and then add to the salad bowl.
  5. Julienne 1/4 of a red onion and cube 200g of ham.
  6. Mix 1/3 cup Heinz Sandwich Spread, 1/3 cup sour cream, 1/3 cup mayonnaise, 1T of dill weed, 1T of liquid smoke in a bowl. Add also 0.5t each of sugar, pepper and salt.
  7. Remove the paper towels from the vegetables.
  8. Peel the eggs and put them through an egg slicer a few times. The whites should end up cubed while the yolk should fall apart. Add the egg bits to the bowl together with the chopped onion and ham. Mix everything up gently and then add the dressing and do a second mixing.
  9. Refrigerate at least for a few hours before serving.
Potato Carrot Pea

everything the same size

Notes

  • Some people call this the Olivier Salad, after a Chef Olivier who served a similar style salad in the Moscow Hermitage Restaurant. That may well have been the original inspiration for this salad but its quite different, containing more exotic ingredients like grouse, crayfish and capers.
  • One important feature of the Russian Potato Salad is all (except the onion) the pieces should be of the same size. Since you can’t change the size of the peas, that becomes your standard.
  • Do not use canned peas, they are too soft and mushy and will get mashed.
  • Heinz Sandwich Spread provides the taste of pickles and additional layers of flavour. It is the ‘secret ingredient’ of my recipe. If you can’t find some you can chop up some pickled gherkins with 1/3 cup of Crosse and Blackwell Salad Cream as an alternative, that’s how I used to do it. 
  • Everybody has their own version so feel free to experiment. You can use roast chicken or bologna instead of ham, these are the common alternatives for meat. Swap in beetroot if raw onion is not to your liking. You can also choose to leave the egg yolk out.
 
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Posted by on May 11, 2016 in Appetizers, Recipe, Salad

 

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High Tea Sandwich Rolls


(serves 6)
The sandwich roll is simple yet elegant way of making canapés. There are several advantages to the sandwich roll.  Sandwich rolls are easier to make than fancy tower canapés. They don’t dirty your hands eating them. However you hold them you don’t have to worry about bits falling off. They are bite-sized. Less bread is exposed to air, reducing the amount of bread that dries as your sandwiches sit there waiting to be eaten. And you know what? Sandwich rolls just look nice.        
 

Ingredients Salmon Rolls

  1. Eggs (3)
  2. Smoked Salmon (100g)
  3. Anchovy in Oil (Small Tin)
  4. White Bread (12 Slices)
  5. Red Onion (1)
  6. Cucumber (1)
  7. Cream Cheese (200g)
  8. Guacamole (150g)
  9. Dill Weed.
  10. Nori Sheet (1, optional)
  11. Maple Syrup
  12. Cumin
  13. Mayonnaise

 

The Basics Basic Sandwich Roll

  1. Use white sandwich bread or yellow bread. Brown bread is harder and less malleable, not meant for rolling.
  2. As you can’t roll bread with crust, its best to use bread that is perfectly square or rectangular.
  3. Use bread that is fresh, that you just bought from the supermarket, not bread you have kept in the fridge for a week. Dry bread will be too brittle to bend without cracking.
  4. After you have cut the crusts off, flatten each piece of bread individually. This is the secret to the rolled sandwich, squashing it with a rolling pin. You can also press down sequentially using the cheek of the blade of a large knife to achieve the same effect.
  5. Whatever you choose to put inside your sandwich must include a creamy spread like mayonnaise, Heinz sandwich spread, tahini, cream cheese, peanut butter, jam etc. as the binding agent. This will hold the roll in place.
  6. The simplest version consists of just a simple spread which you cover the entire piece of bread with – like the Curried Egg Salad Rolls below.
  7. For variety you can add slender sticks of cucumber or cheese for texture – like the Anchovy Infused Cream Cheese Rolls below.
  8. You cannot use whole sheets of meat or cheese and this will completely nullify the effect of the binding spread, unless you rolled them up and have them as the core. This method is shown in the Smoked Salmon Avocado Rolls at the bottom.
  9. The 3 varieties explained here are savoury, but you can make sweet sandwich rolls too. Dried apricot or fresh bananas can be used as the core for example.

Curried Egg Salad Rolls  Egg Sandwich

  1. Boil 3 eggs for 15 minutes. Begin with cold water so the eggs don’t crack and begin counting the time only after the water starts boiling. Peel after the eggs have cooled.
  2. Dice half a red onion and fry on low heat with a little oil till the onion is limp.
  3. Cut each egg in half and spoon the yolk into a bowl. Mash the yolk with 3T of mayonnaise.
  4. Add 0.5t cumin, 0.5t pepper and 2 pinches of salt.
  5. Dice the egg white and mix it into the bowl with the onion bits.
  6. Cut the crust off and then flatten 4 slices of bread.
  7. Spread the egg salad onto the bread as shown. You’ll need to leave one end empty as the whites make the egg salad a bit lumpy.
  8. Spread some plain mayonnaise onto the empty part to seal the roll.
  9. Roll the bread tightly (from the right in this picture).
  10. Slice each roll into 3. Use a gentle sawing motion and don’t press down on the knife.
  11. Rest the rolls on a plate with the edge at the bottom for a while before standing them up.

Anchovy Infused Cream Cheese RollsAncheese Sandwich

  1. Allow 200g of cream cheese to warm to room temperature. You can also use a short burst in the microwave oven.
  2. Dice the remaining 1/2 red onion into fine bits. The bits should be smaller than for the egg salad rolls, since you’ll be eating them raw. Reserve half of this for the smoked salmon rolls.
  3. Peel and cut a cucumber into thin strips as long as your bread. Try to avoid the seedy core as it is less crunchy. Slice more strips than you need as you’ll be using some for the smoked salmon rolls as well.
  4. Mash 2t of anchovy in the oil they came in.
  5. Mix the anchovy emulsion, 2t maple syrup and half of the onion bits into the soft cream cheese.
  6. Cut the crust off and then flatten 4 slices of bread.
  7. Spread the anchovy cheese mixture onto the bread. Add a few cucumber strips as shown. Be sure to leave one end empty.
  8. Roll the bread tightly (from the left in this picture). Slice each roll, following the instructions as per above.

Smoked Salmon Avocado RollsSalmon Sandwich

  1. Cut the smoked salmon into long strips and marinate with a little bit of oil, some black pepper and dill weed.
  2. Mix the remaining diced raw onion with 150g of guacamole or avocado dip. Avocado is soft even when cold so there is no need to let it warm up.
  3. Cut the crust off and then flatten 4 slices of bread.
  4. Spread the guacamole evenly onto your bread.
  5. Arrange pieces of smoked salmon with a few cucumber strips on one end as shown.
  6. Roll the bread tightly using the salmon as the core.
  7. Slice each roll, following the instructions as per before.

 

 

The Professional Look  Sushi Sandwich

  1. Even the best made sandwich rolls following all the rules of sandwich rolling might unroll a bit at the loose end.
  2. One way to prevent this is to apply a few bands of Nori (Japanese dried processed seaweed) before you cut your rolls as shown below. All you need to stick the ends of the Nori strips to each other is a dab of water. You can see the final result of banding in the photo right at the top.
  3. You can also cover the entire roll with Nori to create sandwich sushi, as shown on the right.
  4. All the your rolls will look alike if you cut them the same way. Slicing the rolls diagonally will give some variation to your sandwich rolls. This will help your guests distinguish between the different varieties that you made.
  5. Yellow bread is another option for differentiation.
  6. You can also give some colour to your sandwiches by dusting (the outside surface, and do this before you apply the spread) them with some fine coloured spices. Paprika for example will result in a light orangey coat.

Sandwich Platter Sandwich Banded

 
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Posted by on June 27, 2015 in Appetizers, English, Recipe, Seafood

 

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Baked Scallops on Pesto Gratin


(serves 5)
This is my take on the classic French dish, Coquilles Saint Jacques, with an Italian twist. I have devised a quick thrice-baked routine which makes the recipe extremely easy to execute. Scallops have a nice texture but it is hard to infuse flavour into them. One common way to given them additional layers of taste is to use a gratin. This is what I have done, using a simple breadcrumb mixture containing 3 complimentary flavours: garlic, pesto and parmesan.  

IngredientsBaked Scallops

  1. Large Scallops (500g)
  2. Bread (3 slices)
  3. Minced Garlic (3T)
  4. Pesto (3T)
  5. Parmesan (1T)
  6. Olive Oil (1/4 cup)

Preparation

  1. Leave 3 slices of bread in the open to dry overnight.
  2. Cut the crust off the bread and cube the bread into 1cm pieces. Cut the crust into small pieces as well, but separately. 
  3. Pad your scallops dry with a kitchen towel. Cut off the white sliver of flesh where the scallop attaches to the shell if the scallops do not already come processed this way.
  4. In a large mixing bowl mix 3T pesto, 3T minced garlic with 1/4 cup of olive oil.
  5. Spoon 2T of this mixture into the scallops. Add also a light sprinkle of salt and a heavier sprinkle of pepper. Mix well and leave to marinate.
  6. Preheat the oven to 200oC.
  7. Place the bread pieces on a casserole dish and bake in the oven. When the bread is crispy and dry, this will take 5 minutes, take it out of the oven, but leave the oven on.
  8. Allow the bread to cool for a short while on a cool plate. Then smash the bread in a plastic bag with a mallet to turn them into fine crumbs. Add the crumbs into the mixing bowl and sprinkle on 1T of powdered parmesan cheese. Mix well and then put the flavoured crumbs back into the casserole dish and back into the oven, this time for 8 minutes.
  9. When the gratin has formed, take the casserole dish out again, and immediately arrange the marinated scallops into the dish evenly. Spoon any left over marinade onto the scallops. This goes back into the oven for a further six 6 minutes or so, depending on the size of your scallops.
  10. Serve immediately, advising your guests to eat the scallops with the gratin.

Notes 3 Scallops

  • Your scallops should not be too small for this recipe. For 500g, there should be about 15 scallops. I usually just use frozen ones, the higher grade type that comes in a box, not a plastic bag.
  • Scallops should not be overdone. They are best when they have shrunk slightly. Look for the right moment and take them out of the oven immediately. If your scallops have shrunken noticeably, then they are overdone and will be tough and hard.
  • If you wish too, you can re-plate the scallops as shown here.
 
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Posted by on February 9, 2014 in A Kobi Original, Appetizers, French, Recipe, Seafood

 

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