Torched Lemon Sole

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Spring! The time of the year when colour is reintroduced into our lives, our world comes alive again. It’s time to forget that long winter and come out of hibernation. For me spring is a fresh start, a new mindset, I’m ready to take on the world. I’m filled with nothing but excitement for the summer and the future memories ahead.

This fresh, light, colourful dish is what spring is all about. I’ve used seasonal produce available to me and let it speak for its self.

When torching the lemon sole I used extra virgin olive oil and a squeeze of lemon to finish. To accompany the sole I used two types of asparagus, a black garlic aioli, Greek yogurt and bacon dust. I garnished the dish with wild fennel tops and flowers, nasturtium leaves, nasturtium flower petals and wild garlic oil. This dish is very fresh, light and clean. Perfect for spring.

Serves 4

Lemon Sole

2 lemon sole fillets

Extra virgin olive oil

Lemon

Salt

Pepper

Slice both of the lemon sole fillets in half length ways. Lightly rub each piece with extra virgin olive oil. Blow torched each piece until lightly charred. I recommend the blowtorch is about 4 inches away from the fish. The lemon sole will cook very quickly and continue to cook with residual heat. Make sure you do not over torch! Its better to be under as you could save it by flashing under the grill. Torch the lemon sole just before you are ready to plate up. This should be the last thing you do.

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Black garlic aioli

170ml extra virgin olive oil

5 black garlic cloves peeled

1 large egg yolk

1 tsp of squid ink

1 tsp sea salt

1 tsp lemon juice

1 tsp chardonnay vinegar

1-2 tsp hot water

In a blender add the black garlic and egg yolk, blend until combined. With the blender running on medium to low speed slowly add the olive oil. Once the aioli is thick enough to stand up in soft peaks add the vinegar, sea salt, lemon juice and squid ink. Blend again for a couple of seconds until combined. If the aioli is to thick you can add a teaspoon or two of hot water to lighten it up. Taste and add more seasoning if you need to.

Asparagus

4 spears of green asparagus

4 spears white asparagus

Salt

Knob of butter

Pepper

Olive oil

Chop the ends off the green asparagus and drizzle with olive oil, season with salt and pepper. Cook under the grill until al dente. Peel and blanch the white asparagus in boiling water until al dente. Finish cooking the white asparagus in a frying pan, add a knob of butter and season with salt and pepper.

Wild garlic oil

200g wild garlic

100ml olive oil

bowl of ice water

Blanch the wild garlic in boiling water for 20 seconds. Transfer straight to the bowl of ice water. Drain and pat dry on kitchen towel. Add the wild garlic and oil to a blender. Blend until smooth and pass through a fine chinois.

I used good quality full fat Greek yogurt and bacon dust. To add extra flavours and depth to the dish.

I garnished my dish with wild fennel tops, fennel flowers, nasturtium leaves and nasturtium flower petals.

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Wye Valley Asparagus

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I have found memories of growing up in North Devon, the home of Braunton asparagus (also the home of my mom). I grew up surrounded by endless country walks, woodlands and picture views. The smell of wild garlic always takes me back to the place I found my love for food and cooking. I currently live In London so sourced what I could from my local farmers market, it’s not Braunton asparagus but it’s equally as amazing. This is my simple but delicious homage to wild garlic and asparagus season.

To switch things up a bit I wrapped my asparagus in Pata Negra ham. I used a full fat top quality Greek yogurt with lemon juice and zest, adding a nice rich and creamy element and some citrus zing. With the wild garlic I made a purée, dehydrated dust and used the flowers to garnish. Needless to say the dish was very tasty, it would make a perfect addition to a tasting menu or a light starter.

Asparagus

12 slices of Pata Negra ham

16 spears of asparagus

Pinch of salt

Pinch of black pepper

Splash of olive oil

Wrap 12 spears of asparagus with Pata Negra ham and leave 4 as they are. Give the asparagus a splash of olive oil and a pinch of salt and pepper. Pre heat oven to 180℃, roast asparagus for 6 minutes or until cooked. I like mine to have a bit of a bite! Once cooked cut the 4 with out the ham in half lengths ways.

Wild garlic purée

500g Wild garlic

1g Ultra tex

1 bowl of iced water

Bring a pan of water to the boil. Pick the wild garlic leaves and flowers from the stems. Blanch the leaves (save some to dehydrate) in the boiling water for 20 seconds, remove leaves and immediately place into a bowl of iced water. Remove the leaves and drain off any excess water. Blitz leaves in a strong blender until smooth. Add Ultra tex until desired consistency. Blitz again then pass through a fine chinois.

For the Greek yogurt I added a splash of lemon juice and zest to taste. Use a top quality full fat Greek yogurt, I can’t stress this enough.

Dehydrate the left over wild garlic leaves in the oven at 50℃, use a wooden spoon to hold the oven door open. Dehydrate until crisp then blitz into a powder.

Like I said before this is a very simple dish you would be crazy not to try it!

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Lamb Rump

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I love lamb, it’s easily my favourite meat. It’s fatty and packed with flavour, what’s not to like! Maybe not an ideal choice if your trying to diet but a cheeky cheat day never killed anyone. (Don’t take my word on this!)

If you want succulent, tender meat make sure you rest it after cooking. I usually cover with tinfoil and rest in a warm place for 5 minutes. This allows the meat to continue cooking with the residual heat and gives meat a chance to relax to become tender. This, for me, is a very important process. I cooked my lamb rumps to 48°c and after resting, the residual heat rises to 58°c.

(This recipe serves 4)

Pea Purée

300g frozen peas

100g baby spinach

200ml boiling water

Salt to taste

Place all the ingredients into a powerful blender. Blitz until smooth and pass through a fine chinois and season with salt to taste.

Carrot purée

200g carrots

Knob of butter

Salt to taste

Peel and slice carrots. Place in a pan and cover with water, bring to the boil. Reduce temperature and cook until soft. Drain off the water and add the carrots to a blender. Add a knob of butter, pinch of salt and blitz until smooth. Taste purée and adjust the seasoning if needs be.

Lamb jus

500g Lamb bones

500g chicken wings

Sprig of thyme

Sprig of rosemary

Bulb of garlic

3 bay leaves

2 large onions

4 carrots

1 leek

4 celery stalks

1 bottle of white wine

Salt

Pepper

Roast the lamb bones and chicken wings until brown. Peel and dice all vegetables and sweat off in a pan. Add the lamb bones and wings to the pan. De glaze the trays the bones where roasted in with the white wine and add that to the pan. Fill the pan with water and leave to simmer for 12 hours topping up when needed. Strain your lamb stock. Add the rest of the white wine to the stock and reduce until you have a consistency that lightly coats the back of a spoon. You should make your stock a day in advance, as it requires time.

Lamb rump

4 quality lamb rump steaks (180g-220g)

Sprig of thyme

Sprig of rosemary

1 Clove of garlic

Knob of butter

Salt

Pepper

Pre heat oven to 180°c . Heat a frying pan over a medium heat. Season the lamb rumps with salt and pepper. Once the pan is hot, add your lamb rumps skin side down and slowly render the fat until it’s golden brown. Add garlic, thyme, rosemary and knob of butter, turn the lamb, brown all sides. Place the frying pan with the lamb the oven, cook for 8 minutes. If you have a temperature probe check your lamb is between 48°c – 50°c . Remove from oven, place on a tray and cover with tinfoil. Allow the lamb to rest for at least 5 minutes. While the lamb is resting get the rest of your dish together.

I garnished my dish with a light mint oil, a roasted onion purée, carrot powder, pea powder and tendril pea shoots.

This dish would be amazing with a side of hasselback potatoes. Enjoy!!

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Wood Pigeon

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It’s been a while since my last post. I took some well needed time out for the festive season. I hope everyone’s year has got off to a good start. I’m looking forward to sharing my up and coming projects in 2017 with you!

This is a delicate game dish bursting with rich flavours and great textures. I roasted the wood pigeon to medium rare on the crown to ensure those little breasts stayed nice and juicy. The pithivier is packed with sticky braised leg and kidney. To accompany the pigeon I made a caramelised onion puree, sautéed chanterelles and finished with pigeon jus. I utilised the whole pigeon leaving nothing to waste.

(This recipe serves 4)

Pithivier

2 Wood pigeons

Splash of white wine

Puff pastry 8 x 4cm rounds

500ml veal stock

½ shallot

½ carrot

1 garlic clove

Small sprig of thyme

6cm celery

Salt

Pepper

1 Egg yolk

Break down your pigeons leaving the breasts on the crowns. Remove kidneys. Roast the legs spine and neck until brown. Deglaze the pan with white wine. Add finely diced vegetables, 500ml veal stock and place in oven cook at 150℃ for 20 minutes or until the meat on the legs is tender. Remove the legs and pass the liquid through a fine chinois. Reduce the remaining liquid until it lightly coats the back of a spoon.

Pick the meat off the legs, add diced kidney and some of your sauce. You want the mixture to be moist and sticky but not to wet. When the mix has cooled down evenly distribute on to 4 of the puff pastry rounds keeping it in the centre. Egg wash the boarder of the pastry and lay the remaining 4 rounds over the top. Use the top of a 4cm cutter to gently press the two rounds together. Turn over the cutter and cut to clean the edges. Egg wash the pithiviers, gently pierce the top and score top to bottom the whole way round. Cook for 8 minuets at 180℃ until golden brown.

Pigeon crowns

Sear the pigeon crowns in a hot pan with oil, butter, thyme and garlic until browned all over. Season well. Place in 180℃ oven and cook for 8 minutes. Remove and rest under tin foil for 4 minutes.

Onion puree

2 Large white onions

Splash of white wine vinegar

5g brown sugar

Knob of butter

Olive oil

Roughly dice onions and sweat down in a pan with olive oil. Once onions start to colour add vinegar and brown sugar. Stir regularly and cook until onions are caramelised. Place in a powerful blender with a knob of butter. Blitz until smooth and pass through a fine chinois.

I garnished my dish with buttered kale, sautéed chanterelles and dressed with the left over pigeon jus from the braised legs.

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Razor Clam

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If you’re looking for a light and simple starter look no further! This razor clam is packed with goodies, full of flavour and texture.

This dish was quick and easy to make. Each plate contains four razor clams. The shell is built up with crispy tempura razor clam, razor clam ceviche, oyster mayonnaise and smoked pancetta. To complement this dish I added sea vegetables, micro watercress and seaweed powder.

Oyster mayonnaise

1 oyster

1 egg yolk

300ml olive oil

1 bunch of watercress

Salt

Pepper

Squeeze of lemon juice

Blitz the watercress and oil until smooth. Pass through 3 layers of muslin cloth. Shuck the oyster and blitz with the egg yolk. Slowly add the watercress oil to your egg yolk while continually whisking until your mayonnaise forms. Add a squeeze of lemon and season to taste.

Tempura batter

25g plain flour

25g cornflour

sparkling water from the fridge

1 ice cube

2g baking powder

Cut the razor clams in to pieces. Mix flour, cornflour and baking powder. Add the sparking water and whisk together until you have a thin consistency that coats the back of a spoon. Once the batter is ready dust your pieces of razor clam with plain flour, dip them in the batter mix and deep fry in sunflower oil until golden.(don’t over cook them as they will become rubbery)

Tip: add an ice cube to make sure the batter mix is extra cold. The colder the mix the crispier your batter will be.

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Razor clam ceviche

2 finely diced razor clams

2ml fresh lime juice

¼ of a finely diced red chilli

¼ of a minced garlic clove

Pinch of salt

Pinch of pepper

Mix all the ingredient together, leave for 2 minutes and serve as soon as possible.

Tip: Make sure the civiche is the last thing on your prep list, it’s best served after 2 minutes any longer the clam will over cook in the lime juice.

For the garnish I trimmed my oyster leaves to make them smaller. I used salty fingers, samphire, micro watercress and a seaweed powder. I also added crispy smoked pancetta.  All of these elements work really well with this dish bringing the taste of the sea to your plate!

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Pumpkin Cheesecake

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A ‘Thanks Giving’ desert for all my friends across the pond.

Spiced pumpkin purée , cheesecake mousse, maple ice cream, toasted Italian meringue, beurre noisette crumb and lemon curd.

I love the warming spices of Cinnamon and Star anise in the pumpkin purée, they remind me of Christmas. The orange and lemon cheesecake mousse is very light and refreshing. I made the lemon curd extra tart to cut through the richness of the maple ice cream. The beurre noisette crumb (burnt butter crumb) adds the texture you expect from a traditional cheesecake and has a rich, sweet nutty flavour. All of these beautiful elements are sitting on toasted Italian meringue and garnished with candied pumpkin and charred orange. You could easily switch up the flavour combinations to reflect the season you are in.

Cheesecake mousse

125ml milk

55g Caster sugar

1 Egg yolk

1.5 Sheets of bloomed gelatine

200g Cream cheese

185g Semi whipped double cream

Zest of 1 lemon

Zest of 1 orange

Bring the milk, orange and lemon zest to the boil. Pour the boiled milk over the egg yolk and sugar and cook out on a medium heat for 60 seconds stirring constantly. Add the bloomed gelatine whisk until dissolved. Through a fine chinois pour over your cream cheese, whisk with an electric hand mixer until fully combined and silky looking. Once your mixture has cooled to room temperature fold in the semi whipped cream and refrigerate.

Spiced pumpkin purée

300g Peeled and diced pumpkin

1 fresh vanilla pod

1 Star Anise

1 stick of cinnamon

50ml Basic stock syrup

Toast spices off in pan, add pumpkin, a split vanilla pop and 500ml water. Simmer until the pumpkin is fully cooked and tender. Drain off all liquid, remove spices and vanilla pod. Put the pumpkin in a blender, add the stock syrup and blend until smooth and shiny. (I served mine warm)

Lemon Curd

2 Unwaxed lemons, zest and juice

100g Caster sugar

50g Unsalted butter

2 small eggs and 1 yolk

Put the lemon juice and zest, sugar and butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has fully melted.Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are fully combined. Leave to cook out for 10-12 minutes stirring now and again, until the mixture thick and creamy and coats the back of a spoon. Remove the lemon curd from the heat and leave to cool, stir now and again to speed up the cooling process. Once cool refrigerate.

Beurre Noisette Crumb

100g Unsalted butter

50g Milk powder

10g Icing sugar

Dice butter and add to a pan with the milk powder. Cook on a high heat for about 5 minutes stirring constantly until the butter has melted and the milk powder has caramalised (the milk powder will continue to cook and colour when removed from the heat so don’t take it to far) Remove from heat and strain keeping the solids. Once the solids are cool fold through the icing sugar.

Maple Ice Cream

6 egg yolks

300g maple syrup

3.5g Ice cream stabilizer

¼ Teaspoon sea salt

240ml Double cream

Teaspoon vanilla extract

Whisk together the egg yolks, maple syrup, Ice cream stabilizer, and sea salt until fully combined. Whisk 100ml of the double cream to the egg yolk mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn’t come to a boil we’re not trying to make scrambled eggs! When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla. Pour through a chinois and chill in the refrigerator for at least 4 hours. Add to ice cream machine and follow manufactures instructions. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it

Not every one owns an ice cream machine, if this is the case buy a good quality shop bought alternative.

Italian meringue

200g granulated sugar 

100ml water

4 egg whites 

½ vanilla pod

To make the meringue, put the sugar and water into a small, heavy-based saucepan. Dissolve over a very low heat, stirring gently without splashing up the sides of the pan.When the sugar has dissolved, brush down the sides of the pan with a pastry brush dipped in water, then increase the heat. Do not stir the syrup once the sugar has dissolved. Using a sugar thermometer to check, boil the syrup until it reaches 120C. Meanwhile, whisk the egg whites in a medium bowl to stiff peaks: continue to whisk and the whites will become very stiff. When tested the peak will hold its vertical position. This is the stiff peak consistency required for meringue. At this stage there is still some elasticity in the whites. Avoid over-whisking, or they will lose this and break on the whisk. As soon as the syrup reaches 120C, pour it steadily onto the egg whites with the beaters running. Try not to pour it onto the actual beaters as the syrup can solidify on them. Continue whisking until the mixture is cool and stiff. Put your mixture into a piping bag. Pipe when your plating up and lightly blowtorch.

I garnished my plate with candied pumpkin and charred orange

This beautiful plate was made by KANA LONDON

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Torched Mackerel

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I had a lot of fun creating this dish. Cooking with a blowtorch is so much fun! If there is one thing you need to do before you die it’s cooking with a blowtorch, seriously just do it!

This dish would be an amazing fish course on a tasting menu. The Mackerel is cooked to point and is so delicate and juicy. I love the charred taste I get from the Mackerel skin. The Mackerel tartare brings a clean citrus element. Peppery Nasturtium oil and leaves work really well with the Mackerel, the dill emulation and dill tops are fresh and help elevate the flavours on the plate. Greek yogurt ties everything together with its creamy, sour tangy taste. This is a delicate dish with depths of flavour.

 

Score the Mackerel skin to prevent the fillet from shrivelling up when the flame hits it. Torch the Mackerel for about 60 seconds make sure the fillet cooks evenly. You want the skin to be charred and the meat to be cooked to point. It should be soft and juicy.

Mackerel Tartare

1 skinned Mackerel fillet

¼ shallot

Pinch of Dill tops

Pinch of salt

Squeeze of lime juice

Squeeze of lemon juice

Lime zest

Lemon zest

Greek yogurt

Finely dice the Mackerel fillet making sure you remove the pin bones and bloodline. Add finely diced shallot, finely chopped dill and a pinch of salt. 5 minuets before you want to use the tartare add a squeeze of lemon juice, lime juice, a small amount of lemon and lime zest. After 5 minuets the Mackerel will have started ‘cooking’ from the acidity in the lemon and lime and is ready to use immediately . Add a small spoon of Greek yogurt and combine to finish. Try to get the tartare on the plate straight away you don’t want it to over cure.

Nasturtium oil

100g Nasturtium leaves

50ml Rapeseed oil

Blend leaves and oil in a powerful blender, leave in a jar for 48 hours. Pass through 3 layers of muslin cloth.

Dill emulsion

1 bunch of Dill

100ml olive oil

16ml Cider vinegar

Squeeze of lemon juice

Pinch of salt

1 egg yolk

Blend the dill and olive oil in a powerful blender, leave in a jar for 48 hours. Pass through 3 layers of muslin cloth. Whisk the egg yolk with the vinegar and slowly feed the dill oil, add a pinch of salt and a squeeze of lemon juice to taste and continue to whisk. You will know when its ready, it will be thick and shiny.

I garnished my dish with Nasturtium leaves and Dill tops

This dish is simple to recreate so get on it!

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Chocolate & Orange

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Welcome to chocolate orange heaven…

 Creating this dish has made me feel very festive! With Christmas creeping up fast why not try this desert at one of your festive gatherings! Delivering multiple textures and flavours of chocolate and orange this dish is a dream to eat and a guaranteed crowd pleaser.

 On the plate you see a chocolate and orange ganache, dark chocolate and Cointreau ganache, orange parfait, Caramélia chocolate mousse, orange jelly, orange fluid gel, aerated chocolate, chocolate microwave sponge and a cocoa tuile.

 I’ve always loved Jaffa cakes and Terry’s chocolate orange, this desert is a grown up and more sophisticated version of them and some. The dish is very indulgent but balanced well by the tart fluid gel and boozy ganache.

 Contact me if you would like the full recipe.

Beef Fillet

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Never overlook the power of simplicity….

 This dish looks clean and simple, seared beef fillet, Jerusalem Artichoke purée, sauté wild mushrooms, char-grilled king oyster mushroom, Caramalised onion puree and a roasted veal jus.

When you taste the flavour combinations it starts to tell a different story.

Rich and tender beef fillet, earthy wild mushrooms with garlic and thyme, char-grilled king oyster mushroom poached in butter and mushroom stock. The Jerusalem artichoke puree is smooth, creamy and almost has sweetness about it. The caramalised onion puree made with chardonnay vinegar adds a sweet and sour element that works really well with everything on the plate, cutting through all the rich flavours to balancing the dish out. The roasted veal and red wine jus packs a punch delivering some serious flavor and rounding off this beautiful dish nicely.

If you want to go all out you could add triple cooked chips on the side!

This dish is probably the most simple, balanced dish I have ever created. It looks stunning and was literally a pleasure to eat (even if it was only 10.04am when I created it). I used less elements than I normally would on a plate, but gave all of them as much love and attention as I could.

The beef fillet was pan seared for maximum colour and flavour, using olive oil, butter, thyme, garlic and finished in the oven. I cooked mine rare because that how I roll. Make sure you transfer the fillet to a plate, cover and leave to rest in a warm place for at least 5 minuets.

For the caramalised onion purée I made a chutney using white onions, malt and chardonnay vinegar and soft brown sugar. I caramelised my onions until golden broen, added the rest of the ingredients, added some water and simmered for 2 hours. When the chutney was ready it was very sticky and thick. I then blitzed in my Nutri Bullet Pro until smooth and creamy and passed through a fine chinois.

The veal and red wine jus was made by roasting veal bones until browned, de-glazing the tin with red wine and making a stock using onions, carrots, thyme, garlic, leeks, celery, star anise, peppercorns and red wine. I had it on a low simmer for 48 hours skimming regularly and topping up with water when needed. The low and slow cook helps to extract as much flavor as possible. Over night I covered with a cartouche. When the stock is ready reduce to the consistency you want. I finished my jus with a knob of butter.

Jerusalem Artichokes are amazing! They are sweet and kind of like a potato. You can do all sorts with them, roast whole scrubbed with skin on, slice and fry to make chips, cook and chill to use in a salad, you can even eat them raw! Although they are called artichokes they’re actually tubers. I chose to make a purée. I peeled and diced 250g of artichokes, added to 250ml of double cream, 250ml of milk and cooked until fully soft. Strained the cream and milk mixture, put the artichokes in my Nutri Bulet Pro, added a cold knob of butter and a pinch of salt, then blitzed until smooth and creamy.joeblack-me3

Sauté the wild mushrooms in a smoking hot pan with olive oil. When they start to caramelise add a knob of butter, a sprig of thyme and season. Toss them in the pan until cooked. Be careful not to over crowd the pan and make sure the pan is smoking hot. You want the mushrooms to caramelise not sweat!

I cut the King Oyster mushroom in half, trimmed of the base and bar marked on smoking hot griddle pan. I then finished the cooking process in a frying pan feeding it with mushroom stock and butter, basting and turning until the mushroom was cooked.

I finished the dish with shaved autumn truffle.

This beautiful beef fillet is from The Ginger Pig butchers in Victoria Park Village.

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Scallops-Parsnip-Curry

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I wasn’t planning on doing a seafood dish this week, until I saw these lovely hand dived scallops at my local fishmongers in Victoria Park village. It’s the last day of national curry week and I wanted to incorporate that into my dish.

To accompany the scallops I used a parsnip purée, roasted baby parsnips, parsnip crisps, puffed wild rice, crispy Parma Ham, a pickled apple gel, fresh apple batons, curry oil and garnished with micro coriander.

There are so many textures and flavours going on in this dish! It not only tasted amazing but also felt amazing to eat. I know I’m enthusiastic about all my dishes but this is seriously something special.

I seasoned the scallops with sea salt and seared in a hot pan until golden on one side, turned them, added a knob of butter, a squeeze of lemon juice and took them off the heat to let them finish cooking with the residual heat.

For the puffed wild rice, heat oil in a pan to around 180℃, add the rice, which will puff almost instantly, transfer on to kitchen paper to soak up the excess oil and season.

The apple components bring a tart, fresh and crisp flavour, balancing the dish out nicely. I made my apple gel by cooking 4 Granny smith apples (un-peeled) in 125ml water and 125ml of chardonnay vinegar. Once the apples are soft use a slotted spoon to transfer to your blender (I used my Nutri Bullet pro) add a splash of the left over pickling liquor and blitz until smooth. Have a little taste if you think it’s not sharp enough add another splash of the chardonnay vinegar. I used Ultratex to thicken my gel, passed though a fine chinois and blitzed again. (You can buy Ulratex from Amazon or you could just reduce your purée until you have a thick consistency)

The parsnips add amazing textures and a sweet taste. For the purée I peeled and diced 4 parsnips, cooked in 125ml double cream and 125ml of milk. When the parsnips are nice and soft use a slotted spoon to transfer to your blender, add a splash of the cream and milk mixture, add a knob of butter, a pinch of salt and blitz. You will be left with a silky, glossy smooth purée. Roast your baby parsnips with little honey until caramelized. Peel a parsnip, then using your peeler, shave the parsnip, fry shavings until golden. Place on kitchen roll to soak up the excess oil.

Curry oil:

1 tsp Madras curry powder

100ml extra virgin olive oil, warmed

1 lemongrass stalk, bruised and finely chopped

2 Kaffir lime leaves, finely sliced

½ grated zest and juice of a lime

A pinch of sea salt

In a small frying pan over a medium heat, toast the Madras powder for 5 minutes, then add to the warm olive oil with the lemongrass, lime leaves and lime zest. Stir then cover and set aside in a warm place to infuse for an hour. Strain the oil through a fine chinois into a bowl. Add the lime juice and sea salt. Cover until needed.

Use the curry oil to dress the dish and bring all those amazing elements together, adding a subtle spiced flavour that really works! I added crispy Parma Ham because it works well with scallops, adds a salty flavour and because I had some in my fridge that needed using! Garnish with the coriander to add little hits of freshness!

All in all this is a great dish. It’s not that complex to make and tastes amazing!

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