Sweet and Sour north atlantic mussels
Done the social way...
• mussels 300 grams
• sweet and sour sauce 250 ml
• peppers mixed (sliced) 30 grams
• coriander, a good handful
• 1 spring onion (sliced)
• 1 hot chilli ( deseeded and sliced)
• Seasoning (salt and pepper)
Method
Wash and clean mussels. Put a wok onto the gas and get hot. Drop mussels in the wok and add sweet and sour sauce then cover for 2 to 3 mins until all mussels have opened and taken on the sweet and sour flavour, add the sliced peppers spring onions and chilli, toss around wok for a further minute then add coriander to finish. One sweet and sour mussels, DONE!
Scottish smoked salmon parcel finished with a caper red onion and parsley dressing
• 70g smk salmon
• 8 grams capers
• 6 grams red onion
• 1 handful of parsley
• 2 chives
• 20 grams crayfish tails
• 20 grams prawns
• 15 grams marie rose
• Handful of fresh salad
Method
Take your crayfish tails and prawns and mix together with marie rose, put your salmon on a board then place the prawn mix into the middle and fold over to make a parcel, tie the chives around to hold together. For the dreesing take a little olive oil and add the capers red onion and parsley plus a squeeze of lemon juice and a pinch of seasoning. The dressing can now be served with the parcel and a bed of fresh crisp lettuce.
Delicious crisp roast pork belly kebabs on a bed of sesame coriander and thai noodles
• 1 spring onion ( sliced)
• 1 stem ginger ball plus syrup
• 1 hot red chilli
• 1 table spoon sesame oil/ 1 table spoon soya sauce
• A pinch of sesame seeds
• Handful coriander
• 40 grams noodles, cooked
• Two 20 grams pieces of pork belly pre cooked
• Seasoning (salt/pepper)
Method
Put your noodles into a ban-marie to warm, in a wok add a little oil then add chillies stem ginger spring onion and saute off until slightly softened. Now add your noodles to the wok the ginger syrup, sesame oil, soya sauce and sesame seeds toss around wok so evenly spread then add coriander to finish.
For the pork belly dust in flour and shallow fry for 2 to 3 mins until golden brown and hot, season then finish with fresh coriander and place on top of noodles.
Panacotta with scottish raspberry coulis and suger basket
Makes 6 portions
• 30 ml raspberry coulis
• 570 ml double cream
• 45 grams caster suger
• 1 vanilla pod
• 1 strip lemon zest
• 55 ml milk
• 3 leafs gelatine/ or 2 tsp powered gelatine
• Oil for greasing
Method
Heat half the cream with the sugar vanilla pod and lemon zest over a medium heat until small round bubbles appear round the pan. Remove from the heat and set aside to infuse for twennty minutes, now oil your ramekin dishes.
Place the milk in a small saucepan and add the gelatine.
Remove the lemon zest from the cream and discasrd, remove the vanilla pod, split it length ways and scrape the seeds ouy into the cream.
Heat the milk and gelatine over a low heat until it has dissolved then stir into the warm cream.
Place the saucepan in a bowl of ice water and allow to cool.
When the vanilla cream has almost reached setting point, whip the remaining cream to a soft peak, fold together the whipped cream and vanilla cream adding whichever is thinner to the thicker cream.
Pour the mixture into the ramekins and gently tap until no air bubbles in mixture and place in fridge for up to 4 hours to set.
