Pat scallops dry with paper towel. Trim off the tough side muscle that some of the scallops may still have (it looks whiter than the rest of the scallop). Season both sides of the scallops with salt & pepper.
Add the butter and oil to a skillet over medium-high heat. When the pan is hot, add the scallops and cook them for 2-3 minutes/side. Do not overcrowd the pan, and don’t move them around the pan.
Take the pan off the heat and remove the scallops from the pan and set them aside. You can cover them with foil to keep them warm if you wish.
Add in the garlic, wine, and lemon juice. Return the pan to the heat and let it bubble for about 30 seconds – 1 minute while stirring to scrape up the brown bits.
Stir in the cream and let it cook for a few minutes until it reduces to your liking. Add the scallops back into the pan and let them gently warm through. The middles should be somewhat translucent – scallops will become rubbery if they are overcooked. Give the sauce a taste and add more salt & pepper or lemon juice if needed. Garnish with fresh parsley and serve.
3 tbsp fresh chopped chives, plus extra to garnish
1 tsp wholegrain mustard
100g smoked salmon, roughly chopped
Preheat the oven to gas 6, 200°C, fan 180°C.
Roll out the pastry on a lightly floured surface to a rectangle measuring approx 25cm x 35cm and stamp out 12 x 7cm fluted rounds. Take a plain 4cm cutter and make a firm indentation into the centre of each pastry circle leaving a 1½ cm border around the edge, taking care not to cut the pastry all the way through.
Place onto a baking sheet well spaced apart and bake for 10-12 mins until well risen and golden. Remove and carefully brush the pastry border, but not the centre, with the beaten egg. Bake in the preheated oven for 10-12 mins until well risen and golden. Remove from the oven and gently remove the top of the centre circle of risen pastry and discard, leaving a hole in the centre ready to fill.
Place the soured cream into a bowl and mix with the chives and mustard. Season well. Add the smoked salmon and fold through gently.
Using a teaspoon, place spoonfuls of the mixture into the vol au vent cases. Serve scattered with extra chives to garnish.
Begin by making the dressing. Place the lime juice into a bowl and slowly drizzle in the oil whilst whisking to emulsify
Add the finely chopped chilli and coriander then season with salt and pepper to taste
Season the scallops with salt presentation-side up. Place a non-stick frying pan over a high heat and add a drizzle of olive oil. Place the scallops in the pan presentation-side down
Leave to cook undisturbed for around 2–3 minutes until a nice golden crust forms, then flip over and cook for a final minute. The scallops should feel springy to the touch when ready
Place the scallops back in their clean shells and spoon over some of the lime dressing. Sprinkle over the lime zest and serve
Place the baby gem leaves in a bowl of iced water whilst you prepare the rest of the canapés. This will crisp up the leaves, giving them more structure to hold the filling, as well as a pleasing crunch
Mix the ingredients for the Marie Rose sauce together. Taste and season with lemon juice, salt and pepper
Mix the prawns through the sauce to evenly coat them
Dice the avocado into 1cm cubes and dress with a little lemon juice. This will lift the flavour and help prevent discolouration
Pat dry the baby gem leaves and spoon on some diced avocado followed by a spoonful of prawns
Finish with a light dusting of paprika and serve on a plate with some lemon wedges
Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart. Season both sides of the salmon with salt, pepper, and cayenne. Heat a large skillet over medium heat. Add the olive oil once the pan is hot. Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks. Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned. Flip the salmon so that the skin side is down once again. Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme. Reduce the heat to medium-low and cook the salmon for 5 minutes. Remove the salmon from the skillet, leaving the pan on the heat. Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy. Plate the salmon and top the fish with the lemon butter sauce.
for the potatoes: 1 1/2 lbs very small potatoes (all should be smaller than a golf ball), such as Yukon Gold 1 small yellow onion scant 1 tsp kosher salt, plus more for salting the water 7 tbsp olive oil freshly ground black pepper 1/4 cup finely chopped fresh parsley
for the aioli: 2 garlic cloves, minced or grated 2 tsp fresh lemon juice 1/2 tsp fine sea salt (plus more to taste) 1 large egg 1 large egg yolk 3/4 cup (170g) olive oil
Bring a large pot of well-salted water to boil. Add the potatoes and boil until just tender and easily pricked with a knife, about 10 minutes, though the timing will vary depending on the size of your potatoes so check them often. You want them to be cooked enough to crush easily but not so cooked that they will break apart completely when smashed. When they’re done, drain and set aside to cool slightly. Meanwhile, cut the onion in half, then into 1/4 inch-thick slices.
Preheat your oven to 400°F.
Sprinkle a large rimmed baking sheet with 3 tbsp of olive oil. Scatter the boiled potatoes across the tray and, using a small glass or measuring cup, smash them until they’re about 1/4 inch thick. Carefully, so as not to break them too much, toss the potatoes with the other 4 tbsp olive oil, the onion slices, scant 1 tsp kosher salt, and some freshly ground black pepper. Spread into an even layer across the baking sheet.
Bake for 45-50 minutes, flipping the potatoes and onions once or twice during baking. They’re done when the edges and little cast off bits of the potatoes are super crispy and browned. Scatter with 1/4 cup finely chopped parsley. Eat warm.
While the potatoes bake, make the aioli. Combine 2 cloves minced garlic, 2 tsp lemon juice, and 1/2 tsp fine sea salt in a food processor.* Pulse a few times and then let sit for a couple of minutes to allow the garlic time to mellow. Add the egg and egg yolk and blend until fully combined. With the food processor on, pour in 3/4 cup olive oil in a very slow, steady stream, until all the oil is used up (you can pour more quickly when half the oil is left) and the aioli is totally emulsified; it will be the consistency of a slightly looser mayonnaise. Taste and add lemon juice and salt as needed. Either serve the aioli in a communal bowl for dipping, or allow diners to dollop a spoonful on their plate to dip from. (Note: the aioli will thicken in the fridge.)
Peel and chop the red onion. Place in cold water, strain. Rinse and dry the chives. Set aside 2 sprigs of chives and chop 1 1/2 tbsp of chives. Zest and press the lime.
Brown the thawed shrimp in a skillet for 5 minutes with 1 tbsp oil. Peel the shrimp and cut them into half inch pieces. Chill.
Peel and cut the kiwis into small cubes.
Peel the grapefruit, remove the pith, and cut the segments of fruit into 2 or 3 pieces each.
Add all ingredients except only 1 tsp lime juice, add 1 tsp olive oil and salt and pepper. Refrigerate for at least 2 hours.
Put into bowls, decorate with sprig of chives and pinch of red pepper.
1 pound, sushi grade albacore or ahi tuna steaks, about once inch thick
1 cup toasted white sesame seeds
1 Tbsp. extra virgin olive oil
2 tsp. wasabi paste, plus more for serving (don’t be scared, the spicy cooks off!)
juice from half a lime
2 Tbsp. canola oil
1 avocado, sliced
parsley for garnish
Preheat the oven to 350°F. Spread sesame seeds on an unlined, un-greased cookie sheet and bake for 6-8 minutes until golden. Set aside.
Pat the tuna steaks dry and remove the bloodline if it’s in your steak by cutting a triangle around it with your knife (it’s dark red, can’t miss it!). Season with salt and pepper.
Whisk the wasabi and lime juice in a small bowl. Cover the tuna steaks generously with the wasabi-lime mixture. Take the steaks and transfer them to the cookie sheet with the sesame seeds. Coat the tuna all around with the sesame seeds.
Add the sesame and wasabi crusted tuna steaks to the pan and cook undisturbed for 2 minutes. Flip over the seared tuna and cook for another minute. With tongs, turn the steaks to brown the thick sidewalls, 30 seconds each side. Once the sesame seeds are a deep golden color, set aside. Tuna should be served rare, so don’t overcook!
After cutting it into thin, 1/3″ – 1/2″ strips garnish with avocado, cilantro, and extra wasabi as a dipping sauce if desired.
1 large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.
Preheat oven 400F
Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.
Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender. Add leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.
If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green. If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).
Nestle in the fish in the pan, scraping out any excess marinade over the fish. Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.
Divide among four bowls. Top with a sprig of thyme and lemon wedge.
4 plum tomatoes, peeled and deseeded, cut into 4-6 wedges16 medium-large green (raw) prawns, peeled and deveined50g unsalted butter, softened
1/2 teaspoon dried chilli flakes
50g Kalamata olives, pips removed, sliced
20ml arak, Pernod or white wine
3 cloves garlic, thinly sliced
2 tblsp parsley, finely chopped
Place a large frying pan over high heat. When hot, add 1 tablespoon of butter and the prawns, and saute for 2 minutes, shaking the pan, until the prawns become opaque but are not yet cooked.
Add the tomatoes, chilli and olives to the pan. Cook for another 2 minutes. The prawns should be just cooked.
Add the arak or white wine, and simmer for 1 minute. Add the remaining butter, garlic and parsley. Stir until the butter is incorporated. The sauce will still be a bit runny.
Serve immediately with bread to mop up the delicious sauce.
