Category: Appetizers

Categories
Appetizers Soups&Salads

Trout with courgette soup

  • 50g sea salt
  • 300g sea trout, skinned and cut into 2 portions
  • oli, for frying
  • 25g unsalted butter
  • 1 little gem lettuce, shredded
  • 1 tbsp chervil or tarragon, chopped
  • 4 tbsp soured cream, mixed with 1 tbsp ice-cold water

pickled cucumber

  • 1 cucumber, peeled, seeded and roughly diced
  • 1 tsp sea salt
  • 25g caster sugar
  • 25ml white wine
  • 25ml white wine vinegar

Courgette soup

  • 50ml olive oil
  • 750g courgettes, quartered lengthways, seeds removed and finely sliced
  • 100ml chicken stock
  • 15g marjoram or oregano
  • 50g spinach

STEP 1 Toss the cucumber with the salt and put into a sieve for 20 minutes. Add the sugar, wine and vinegar to a pan, bring to the boil and allow to cool completely.

STEP 2 Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.

STEP 3 Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.

STEP 4 For the courgette soup, heat the oil in a large pan over a high heat and add the sliced courgettes. Cook for 5-10 minutes, stirring constantly, until they stop giving off as much steam.

STEP 5 Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.

STEP 6 Transfer to a blender or food processor and whizz to a purée. Keep warm.

STEP 7 Heat a tbsp of oil in a frying pan over a medium-high heat. Add the trout, skinned-side down and cook for 3 minutes.

STEP 8 Turn each fillet and add the butter. Cook for 1 minute and remove to a plate to rest for a few minutes. Flake into large pieces.

STEP 9 Put the shredded lettuce and butter in a pan and cook for 1 minute, adding 1 tbsp of water. Add the chervil and remove from the heat.

STEP 10 Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.

Categories
Appetizers Scallops

Tandoori Scallops with chickpeas and pickled cucumber

SCALLOPS

  • 8 large scallops cleaned
  • salt
  • olive oil

TANDOORI SPICE MIX

  • 1 tbsp of paprika
  • 2 tbsp of smoked paprika
  • 1 tbsp of ground coriander
  • 1 tbsp of ground cumin
  • 1 1/2 tbsp of coarse kosher salt
  • 1/4 tbsp of black pepper, freshly ground
  • 1 tbsp of sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp powdered saffron
  • 1/8 tsp cayenne pepper
  • 1 tbsp of ground turmeric
  • 1 tbsp of ground fenugreek

YOGHURT, CUCUMBER AND CHICKPEAS

  • 250g of strained natural yoghurt
  • 1/2 cucumber, English
  • 1 tsp moscatel vinegar
  • 150g of tinned chickpeas
  • coriander cress
  • salt
  • pepper

 Mix all of the tandoori spices together in a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours

Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve

Drain, rinse the chickpeas before mixing with the cucumber

Season the scallops with a generous sprinkling of the tandoori spice and a little salt

Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes

Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately

Categories
Appetizers Shrimp

Marinaded Shrimp-chili garlic lime

  • 2 garlic cloves, crushed
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce, tamari for gluten free
  • 1 teaspoon chili powder
  • 3 tablespoons lime juice, fresh-squeezed is preferred
  • ½ teaspoon red pepper flakes
  • 2 teaspoons olive oil
  • 1 pound large shrimp, peeled & deveined
  • lime sorbet

Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.

Add the shrimp to the marinade and toss to coat.

Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.

Grill the shrimp for 3 minutes per side.

Serve with Lime sorbet and sprig of mint

Categories
Appetizers Shrimp

Adour Kiwi and King Shrimp Tartare

  • 12 Shrimp
  • 3/4 c red onion
  • 2tbsp chives
  • 1 lime
  • 1 grapefruit
  • salt and pepper

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.

Categories
Appetizers Sides Vegetarian

Dom Crenn Leeks with Bernaise

  • 200 grams extra-virgin olive oil
  • 1 garlic clove, peeled and smashed
  • 1 bay leaf, torn
  • 2 fresh thyme sprigs
  • 100 grams champagne vinegar or cider vinegar
  • 100 grams water
  • Fleur de sel or kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 medium leeks

For the béarnaise sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, peeled and diced
  • 5 tablespoons dry white wine
  • 5 tablespoons vermouth
  • 3 tablespoons white wine vinegar
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 egg yolks
  • 4 tablespoons unsalted butter, diced into small pieces
  • Lemon juice, to taste
  • 1–2 tablespoons sherry vinegar, to taste
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For serving:

  • Reserved warm vinaigrette/confit cooking liquid
  • 1 tablespoon sherry vinegar
  • 2 tablespoons lemon juice, to taste
  • 2 fresh chives, chopped into 1-inch spears
  • Fresh herbs such as parsley, chervil, and tarragon (optional)

Make the warm vinaigrette and confit the leeks:

  1. In a medium saucepan set over medium heat, warm the olive oil. Use an instant thermometer to check that the temperature of the liquid stays below 300 degrees Fahrenheit.
  2. Add the smashed garlic, torn bay leaf, and thyme to the oil.
  3. Once you see the thyme begin to crisp, pour in the champagne vinegar or cider vinegar and water.
  4. Raise the heat to high, but do not allow the vinaigrette to boil.
  5. Season with salt and pepper, to taste, then remove the pan from the heat.
  6. Preheat the oven to 325 degrees Fahrenheit.
  7. Trim the root end from the leeks.
  8. Keeping the white portion of the leeks intact, chop off the green parts, and discard them or save them for use in a vegetable stock.
  9. Soak the trimmed leeks in water to clean.
  10. Remove the leeks from the water, dry them, and transfer them to a roasting pan.
  11. Pour the warm vinaigrette over the leeks until they’re mostly submerged.
  12. Confit the leeks in the oven until they’re tender, about 30 minutes.

Make the béarnaise sauce:

  1. Heat the olive oil in a medium saucepan set over medium heat, then add the diced shallot.
  2. Once the shallot begins to warm, after about 2 minutes, add the white wine and vermouth to the saucepan.
  3. Let the mixture reduce by half for about 10 minutes.
  4. After 10 minutes, remove the saucepan from the heat and taste the liquid.
  5. If the alcohol flavor is strong, return the saucepan to the heat. Continue cooking until the alcohol flavor is muted, another 5 minutes.
  6. Add the white wine vinegar, tarragon, and thyme, and lower the heat to medium-low.
  7. Cook until the flavors have infused into the liquid, about 2 minutes.
  8. After about 2 minutes, strain the vinaigrette reduction through a fine-mesh strainer into a small glass bowl. Confirm that all of the shallot and herb pieces have been removed from the liquid.
  9. Prepare a bain-marie: In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Place a large stainless steel bowl or double boiler over the saucepan.
  10. Lower the heat to medium-low, and add the egg yolks to the bowl or double boiler.
  11. Whisk the yolks vigorously, removing the bowl or double boiler from the heat whenever the yolks begin to harden.
  12. Once the yolks begin to thicken, after about 2 minutes, gradually add the vinaigrette reduction while continuing to whisk vigorously for about 1 more minute.
  13. Make sure the water stays at a simmer, and the yolks do not start to cook. The mixture should thicken enough to coat the back of a spoon without running. Adjust the temperature in the bowl or double boiler by removing it from the heat as needed to prevent the sauce from breaking. (When the oil separates from the reduction, it’ll look pooled with droplets of solids floating in the oil.)
  14. After 1 more minute, remove the bowl or double boiler from the heat. Dip the back of a spoon into the mixture. Test the emulsion by holding the spoon vertically: The mixture should cling to the spoon and be homogenous.
  15. Keeping the temperature in the bowl or double boiler a bit cooler than before, add the diced butter in batches. Continue to whisk vigorously until all the butter is combined.
  16. Bring the bowl or double boiler back to the heat, then remove it again, repeatedly, as you whisk. The temperature should stay warm enough to incorporate the butter but cool enough to prevent the emulsion from breaking.
  17. After all of the butter is incorporated, season the sauce with the lemon juice, salt, paper, and sherry vinegar.

Serve the confit leeks with béarnaise sauce:

  1. To serve, use tongs to carefully transfer the warm confit leeks to a paper towel (reserve the cooking liquid).
  2. Once the excess oil has drained from the leeks, transfer them to a cutting board, and slice them into uneven cylinders about 1–2 inches in length.
  3. Arrange 3–4 of the tallest leek pieces vertically on each plate, with shorter leeks clustered closely around them to create towers.
  4. Season the reserved confit cooking liquid with the sherry vinegar and lemon juice, then spoon the seasoned liquid onto the leeks, to taste.
  5. Spoon a generous amount of béarnaise sauce onto the leeks so that the sauce drips down the cylinders unevenly.
  6. Use tweezers to garnish the dish with chives and other fresh herbs, if using, to taste.
Categories
Appetizers Dinners Scallops

Scallops with Parsley Lime Butter

  • 1½ lb sea scallops, muscles removed (see tip)1 tsp sea salt, divided
  • ½ tsp ground black pepper, divided
  • 5 tbsp organic unsalted butter, softened, divided
  • 1 tbsp avocado oil
  • 2 tbsp finely chopped fresh parsley
  • ¼ tsp grated lime zest + 2 tsp fresh lime juice
  • 1 clove garlic, minced

Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper.

Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat.

Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.

Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.

Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, parsley, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.

Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.

Categories
Appetizers Cod

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Sauce:

  • 1 cup finely chopped unpeeled English hothouse cucumber
  • 3/4 cup mayonnaise
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh chives

Fish cakes:

  • 3 tablespoons olive oil plus more for frying fish cakes
  • 3 medium carrots, peeled, finely chopped
  • 1 2/3 cups finely chopped leeks (white and pale green parts only)
  • 2 large eggs
  • 6 tablespoons unsalted matzo meal
  • 1 3/4 teaspoons coarse kosher salt
  • 3/4 teaspoon ground white pepper
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • Lemon wedges
  • Fresh Italian parsley sprigs

For sauce:

Step 1

Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

Step 2

Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.

Step 3

Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.

Step 4

Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.

Step 5

Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.

Step 6

Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

Categories
Appetizers Vegetarian

Spinach Artichoke Cups

  • Cooking spray1 
  • (10-oz.) package frozen spinach, defrosted and chopped1 c. 
  • canned artichoke hearts, drained and chopped4 oz. 
  • cream cheese, softened1/4 c. 
  • sour cream1 1/2 c. 
  • shredded mozzarella1/4 c. 
  • grated Parmesan2 
  • cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper1 
  • tube crescent dough
  1. Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour  cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper. 
  2. On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
  3. Bake until pastry is golden and cheese is melted, about 15 minutes.
Categories
Appetizers Shrimp

Shrimp Cocktail

  • Ice
  • 6 c. water
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1/2 small onion, peeled and halved
  • 1 tbsp. small bunch parsley, divided
  • 2 lemons, divided
  • 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

  • 1/2 c. mild chili sauce, such as Heinz
  • 1/2 c. ketchup
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 2 dashes hot sauce, such as Tabasco
  • 1/4 tsp. celery salt

DIRECTIONS

  1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
  2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
  3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
  4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
  5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 
Categories
Appetizers lunch Vegetarian

Sun Dried Tomato Egg cups

  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped
  • 1 cup Parmesan cheese grated

Instructions

Preheat oven to 200c (400 F).

Get a 12 count muffin tin, and grease generously. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling 2/3 full. Top with additional parmesan cheese.

Bake in preheated oven for 12-15 minutes, or until set.