Tag Archives: scallops

Scallop risotto with marsala

scallop risotto recipe 008

I have this trace memory that harks back to my days as a psychologist. I travelled around a fair bit in my job and often found myself spending the night in various hotels around the UK.

If I stayed more than a couple of nights I made it my mission to find at least one good place to eat and one good bar or cafe to hang out in the evening. I didn’t always succeed but I tried my hardest. One of the projects I worked on took me to Oxford, a city i’d visited several times for conferences and one that I love. This time I stayed in a hotel on the edge of the Jericho, one of the suburbs of the city. Once run down, it is now all arty and bohemian so looking for a place to eat was extremely easy.

As I was staying a few nights (and was earning a decent crust in those days) I had to give Raymond Blancs Brasserie Blanc (it was Petit Blanc back then) a try. It was good, as expected, but it was Branca, an Italian almost opposite that left me salivating and for ever trying to recreate the dish I ate three times in one week (it really was that good).

When i’m doing demo’s or teaching sesssions people often ask me what my favourite food is and are surprised that I have such simple tastes. Give me a perfect seafood risotto followed by proper panacotta any day and am happy. The risotto I had that day at Branca was the best I’d ever eaten. So simple, risotto with garlic and topped with scallops, yet so effective. The re-creation of which has eluded me for years. but I think I finally did it!

Scallop Risotto

1 small onion finely chopped

2 small cloves of garlic, finely chopped

25g butter

1 tablespoon olive oil

Approx 100g Arborio rice (generous)

splash of dry Vermouth

1 pint of fish stock

salt and pepper

To finish:

4 nice fat scallops, corals removed

25g butter

drizzle of olive oil

a good splash of marsala wine

one lemon

fresh parsley

scallop risotto recipe 002

Heat the oil and butter for the risotto in a shallow frying pan. Add the onion and soften until turning golden but not brown. Add the garlic and stir for a minute then add the risotto rice. Stir for a couple of minutes in the hot oil until it begins to turn transluscent (i.e. not chalky any more) then add a splash of Vermouth. Let the pan bubble until its evaporated then add enough stock to cover the rice. Try to avoid stirring, but give the pan a shake every now and again to prevent the rice sticking. As the stock is absorbed add a little more stock keeping the rice covered until you have used the full pint. You may need a little more but just check the consistency of the rice. Once it is al dente, or almost soft. Turn off the pan and allow the risotto to rest. It should absorb the last of the liquid.

scallop risotto recipe 003

scallop risotto recipe 006

While the risotto is resting heat a small heavy bottomed frying pan ( cast iron is best) add a little olive oil to coat the base and wait until it’s really hot (almost smoking). Add scallops to the pan, they shouldn’t stick if the pan is hot, just sizzle and start to shrink in the heat. Cook for a couple of minutes until nicely browned then turn over.

At the end of cooking add a good splash of marsala (stand back as the pan may spit) then add the remaining 25g butter. Serve the risotto and finish with the scallops, spoon over the buttery juices, squeeze some lemon juice and sprinkle with parsley.

scallop risotto recipe 009

1 Comment

Filed under Seafood recipes

I’m back! …with two recipes from the Menai Seafood Festival: Scallops tartare and French Eel stew

Its been a long and busy summer. I know this because I haven’t written a thing on here since 9th June. Such a long time for me! So what have you been doing with yourself?I hear you ask. I’m sure some of you have followed my exploits through Twitter or Facebook so already know I’ve barely kept still, or stayed in one place for long.

I have fed crews at three festivals, cooked for five brides and grooms, been a private chef for a couple of dinners, and helped co-ordinate one food festival. I’ve also been busy fitting a new business premises ( I now have my very own kitchen and hopefully soon cookery school) and visited schools running seafood demo’s across Anglesey as part of the Menai Seafood Festival.

20140830_121606 20140830_121731 20140830_121617

In between all of that I’ve tried to have a life and spend time with my kids! It all sounds like hard work, but I can’t complain. Its fun work. Work I adore and I consider myself fortunate (if not rich) to be working at something I love and have a passion for.

Now that Autumn approaches and the whirlwind of activity is calming a little its back to those other things I love. Writing, food festivals and teaching. My mission for the winter is to find, beg, borrow, the finances I need to refit the cookery school and get it up and running. I will return to this in another post as it deserves a full explanation.

I also made a promise at the Menai Seafood Festival that I would post my two French themed seafood festival demo recipes. I stood in at the last-minute due to another chef dropping out. I said I wouldn’t because I was coordinating the two tents, but actually on the day it wasn’t that stressful and I’m so glad I did because it was such good fun!

 

So here to get you going and mark my return to writing are the two recipes of the day, sadly I have no pictures but all the testers gave the thumbs up! As you can see there were plenty in attendence.

Scallop tartare and French conger eel stew

I wanted to introduce visitors to a different way to prepare scallops and a new fish. In the case of the latter, conger eel is a little used fish which people often overlook. Daunted by the way it looks, full of preconceived ideas about how it will taste they don’t even consider it as an option. Many immediately think of jellied eels when you say eel and I could see plenty of the crowd watching my demo cringe when I said I was cooking eel. Several said they tried it and hated it. I’m always up for a challenge so my aim was to change their mind. Eel is not overfished, it is sustainable and it is cheap. Yes it has a large central bone, but its easy to remove the meat in neat chunks for a simple stew.

Scallops tartare with blue poppy seeds

Ingredients:
Dozen scallops
1 teaspoon blue poppy seeds
Juice of 1 lime
2 tablespoons olive oil
Drop of soy sauce
Sea salt

2 white plates to serve
Remove the coral from the scallops, we only want to use the white part. Slice and arrange in a rosette pattern on a plate. Zest the lime and make a dressing mixing the olive oil, soy sauce, lime zest, a teaspoon of lime juice and salt.
Baste scallops with the dressing and sprinkle with poppy seeds. Leave to stand for 5 minutes and then serve.

French eel stew (for two people)

Ingredients:

Eel (2k) killed, skinned cleaned and cut into chunks.
3 large shallots
12 baby onions
200g chestnut mushrooms
Bouquet garni
30g plain flour
30g butter
300ml fish stock
300ml red wine
12 small new potatoes
Seasoning

Flat leaf parsley to serve

Get your fish monger to skin and clean the eel. At home you can run a sharp knife along the central bone which is thick and gently cut the flesh away making sure you remove any of the remaining bones as you go. They are easy to find as eel bones are pretty big.

Melt the butter and brown sliced shallots. Add flour, then fish stock followed by the red wine. Add bouquet garni, onions, mushrooms and halved potatoes. Simmer for 10 to 15 minutes until the potatoes begin to cook through. Add the chunks of eel and simmer for a further 10 minutes until the potatoes are tender and the eel cooked through. Season well and serve sprinkled with plenty of chopped flat leaf parsley.

A big thank you to Wayne at Mermaid Seafoods for supplying produce for the demo tents and indulging my demand for conger eel

Leave a comment

Filed under festival food, Food festival, French food, home cooking, local produce, Recipes, Seafood recipes, sustainable fish, Uncategorized, Welsh produce