RECIPE = Lobster Mock Saffron Fusili on 3Mar2022

made lobster fusiliers this evening on 3.3.2022.^^

modelled this dish after our excellent dinner at curate recently.

it’s mock saffron only decos I did not have saffron. lol!

what’s super outstanding about curate dish was the yellow saffron sauce, and blended superbly with the al dente fusilli, a truly marvellous dish…the lobster was good, but actually 8picure lobster was better..anyway they are fresh lobster so both better than mine….

RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 50ml fresh milk
  • 2 tbsp heavy cream
  • 2 shallots chopped
  • 4tbsp 60ml white wine
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry chopped shallots to some olive oil, and add the white wine and reduce.
  4. add lobster broth, milk and reduce. off fire, stir in heavy cream.
  5. cook fusilli to 1min before al dente. heat sauce, off fire, add fusilli, add 1 tbsp butter and toss, and plate it.
  6. warm lobster for 20s in microwave and add over the pasta and garnish.

c.h.e.f andy

RECIPE = Lobster Squidink Pasta on 3Mar2022

made lobster squidink pasta for 5pax family dinner – with wenyu PT sulin ervin on 3.3.2022.^^

lobster squid ink pasta modeled after 8picure I well perfected, of course frozen lobster limit by quality.

& of course fresh or frozen lobster, overall cannot c/w 8picure chef Gabriel’s superb lobster pasta. 🙂

RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 1 red capsicum
  • 1/4 zucchini
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry zucchini, red capsicum in some of the olive oil, add salt till soften. place 2/3 in blender, add, some of the olive oil and 50ml of lobster broth and blend. (tip = don’t have too much liquid when blending)
  4. empty blend in pan and add remaining broth and reduce. add remaining 1/3 red capsicum & zucchini to make the ratatouille sauce. add browned garlic and olive oil.
  5. cook squidink pasta to 1min before al dente. boil sauce, off fire, add squidink pasta, add 1 tbsp butter and toss, and plate pasta
  6. warm lobster for 20s in microwave and add over the pasta and garnish.

viola!

c.h.e.f andy

RECIPE=Tea Smoked Chicken on Barley Risotto on 25Nov2021

made boneless tea smoked chicken on 25.11.2021.^^

RECIPE (tea smoked chicken)

1 add 1tbsp oil in Dutch oven. add banana leaves then 1 Chinese tea, 1 tbsp sugar, 1/2 cup rice, 1/2 bulb garlic, 1/2 cut onions, 5 bay leaves, 5 star anise

2 heat medium fire on stove for 5 mins..when smokes, place deboned (1 kampung chicken) on rack into Dutch oven, cover, reduce to low fire for 5 mins..judge by amount of smoke & aroma..

3 transfer to 100degC oven & slow roast for 1hr..

4 can check meat temp when ready (my 80degC)

serve chicken with barley risotto

RECIPE (barley risotto)

1 brown garlic in olive oil (alio olio) set aside

2 add 100g clean Chinese barley 300ml chicken stock cook & reduce about 35mins..check aldente

3 add white wine and milk & reduce 5mins..off fire add 15g butter mix toss

4 place tea smoked chicken on barley risotto & serve.

c.h.e.f andy

RECIPE= Truffle Roast Chicken on 11Nov2021

made my best ever roast chicken today

RECIPE

1 salt 1.1kg kampung chicken skin & cavity

2 sauce marinade – 2tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp 花雕酒, 1tbsp honey, 1tsp sugar, 3 cloves minced garlic, lots of black pepper

3 rub chicken skin & cavity thorough with marinade

4 add 1/2 red onions sliced, 1/2 lemon, 1 chilli padi, 2 stalks scallion in cavity

5 fill coke can with water to 80% & stand chicken over can (this the beer butt chicken preparation)

6 place in fridge 4hrs or overnight

7 bring to room temp..place in 100degC oven for 1.5hrs..I check meat thermometer 71degC

8 baste chicken with sauce..plus 1tbsp olive oil 1tbsp honey…place in 250degC oven 15mins

this absolutely delicious crispy skin, flavourful, totally moist, best roast chicken I made

c.h.e.f andy

RECIPE=Tea Smoked Chicken on Barley Risotto on 1Nov2021

made tea smoked kampung chicken thighs on barley risotto on cauliflower puree on 1.11.2021.^^…

very nice dish ..chicken very tender & flavourful..love the barley risotto

Recipe

I deboned the kampung chicken, halved the chicken & cut out 2 pieces of deboned breast and thighs…

1 place banana leaf, 2tbsp rice, 1 packet chinese tea, 2tbsp brown sugar, 5 bay leaves, 3 star anise in Dutch oven ..add 1 tbsp oil..place rack for chicken in Dutch oven

2 cover lid..heat medium then low to produce smoke..when filled with smoke & aroma place clean & seasoned chicken thighs on rack..

3 seasoned thighs meat side with dash of salt, pepper, mixed herbs, paprika, 1 tsp yellow mustard

4 place Dutch oven in 95degC oven for 2 hrs..meat temp about 65-70degC

for risotto

boil risotto in chicken stock for 20mins..add shimeji mushrooms & green peas & milk or cream & reduce to give creamy al dente risotto

when serving

place risotto on cauliflower puree (optional) and place smoked chicken thighs (sliced) on risotto

place in microwave & heat for 1 min.

I use 1/2 kampung served with potato mash and 1/2 served with barley risotto.

c.h.e.f andy

RECIPE = Perfecto! Oven Sous Vide Reverse Sear Australian Pork Chop on 11Jul2021

after tasting the best ever super tender pork chop @ silk’s bistro blue mountains

I decided to make my own using atas S$38/kg pork chop from Cold Storage – more expensive than beef leh!

using the sous vide machine.

today lazy decided to use oven instead! on 12.7.2021.^^

super tender & tasty slow roast reverse sear aussie pork chop in tomato red wine saucethese best! – excellent texture & taste.

recipe

  1. brown garlic cloves, add 1 skinless chopped tomato & 1/2 red pepper (i use 1 chilli proxy..if got zucchini will be perfect!)
  2. add red wine & chicken stock & reduce
  3. place clean pork chop seasoned with seasalt & coarse black pepper in oven dish. pour ratatouille over pork chop.add slab of butter
  4. place in 90degC oven for 1 hour (meat temp about 65degC)
  5. add little butter & sear both side..

perfecto!

c.h.e.f andy

RECIPE = Duck Confit Ragout Bucatini on 30Jun2021

decided to make duck confit ragout pasta this evening on 30.6.2021.

I made this once before here.

bought a S$4.50 boneless duck thigh from sheng shiong.

just confit in duck fat, crisping the skin by cold pan low fire.

recipe below-

  1. clean duck leg. lightly salt, add 2 tbsp EVO rub and marinate 1hr
  2. low fire fry duck fat (taken from duck leg) in pan, place duck leg skin down fry till crisp (about 6mins)..turn over..add chicken stock, cover, boil low fire 1.5-2hrs
  3. brown 1 whole bulb garlic cloves in 1 tbsp olive oil..add 1/2 zucchini 1 red pepper cube cut..add salt, black pepper, soften to make ratatouille..
  4. remove duck & pour reduced stock & oil to ratatouille..
  5. cut 5,6 duck slices with skin for display..cut remaining & mix into ragout sauce
  6. boil bucatini 1min before aldente & add to ragout sauce
  7. when serving, heat up, can add shredded parmesan cheese & basil

the sauce & duck very good.

I use bucatini. son thought it would be better with tagliatelle or penn pasta basically a flat pasta which ragout sauce attached better.

I thought the pasta was good as it is but certainly a flat pasta would be better.

c.h.e.f Andy

RECIPE = Oven Grilled Whole Saba on 25Jun2021

bought 3 saba fish from chinatown wet market for S$9.

made oven grilled whole saba 1pax dinner this evening on 25.6.2021.^^

not much recipe involved.

just clean with salt & pat dry with kitchen towel.

I rubbed salt over the saba fish and apply on the inside, then place in 250degC oven for 15mins..can be 18mins depending on size.

fish is oily so no need to apply olive oil.

super nice, fresh and tender and moist, and very fragrant from the natural fish oil. a perfect meal I finished eve lunch and dinner.

no different from good japanese restaurant outside.

c.h.e.f andy

Sous Vide Reverse Sear Atas Aussie Pork Chop on 29May2021

made sous vide reverse sear Aussie pork chop with red wine tomato sauce.

it was excellent, wife said perfecto..

children WY SL all loved it

======

I was trying to reproduce the best pork rack I had at blue mountains – silk’s brasserie at wentworth falls

https://goo.gl/maps/9D8wsJdZf1DyPLho8

bought atas aussie pork $38/kg more ex than grassfed beef

preparation straight forward -1hr sous vide at 62degC then reverse sear hot pan butter..

it was not just a matter of the pork texture..but the sauces also key..

don’t have recipe just look at photo..but decided on a red wine tomato sauce..

I had grape tomatoes used 1/2 box..& added red onions, zucchini & peppers..1 tbsp flat tomato sauce, 1/2 tbsp hoi sin sauce..

tried to follow the photo topped up with mustard and pesto

very happy with the results perfect texture tender delicious pork & ratatouille sauce

+++++++

RECIPE

Ingredients –

  • 1/2 box about 10piecrs grape tomatoes
  • 1/4 zucchini
  • 1/2 red pepper
  • 1 medium red onions
  • 1 tbsp flat tomato sauce
  • 1/2 tbsp hoi sin sauce
  • 50ml red wine
  • 100ml chicken stock
  • 2tbsp olive oil

Direction –

red wine tomato sauce preparation

  1. brown garlic cloves in olive oil
  2. fry grape tomatoes & sliced red onions till tomatoes breaks
  3. add zucchini & peppers ..add sea salt
  4. add red wine & chicken stock & reduce
  5. add 1tbsp flat corn flour just little water to thicken sauce
  6. add tomato sauce & hoi sin sauce, taste the sauce

sous vide reverse sear pork chop

  1. 300g pork rack, seasoned sea salt black pepper parsley flakes
  2. sous vide 1hr 62degC
  3. & reverse sear on hot pan with butter
  4. served on red wine ratatouille sauce

RECIPE = Vegetarian BBQ King Oyster Mushroom on Mash CNY Day 1 on 12Feb2021

made a vegetarian “steak” for family CNY day 1 dinner

Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021

same as what I did for an RI bros all vegetarian dinner

Modern European Fine Vegetarian Homegourmet on 13Jan2021

for a tasty, flavourful mash, 1 boiled a medium potato, remove skin, cut small pieces, and add to blender with 20g butter, 1-2 tbsp extra virgin olive oil, sea salt and ground black pepper. mash should be a slight viscous paste. add enough olive oil so blending is smooth.may need some shaking….

for the mushroom steak, I just cut thick slices of king oyster mushroom, soaked, marinated in tsuyu, mirin with 1 tsp sugar for 2hrs, then grilled over a portable bbq.

when serving heat up mash and mushroom steak in microwave for 40s, covered with microwavable plastic food cover, then serve mushroom steak on a dash of mash.

this dish maybe simple but absolutely delicious.

a RI bro commented-

Awesome evening! New fan of vegetarian food after tasting the wonderful dishes 

c.h.e.f andy

RECIPE = Vegetarian Potato Cake on Chilli Crabless Sauce on CNY Day1 12Feb2021

made potato cake on chilli cradles sauce for-

Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021

this the second time I made.

bsaiclly recuasse my niece family take vegetarian and I replacing the

crab cake on chilli crab sauce

with a vegetarian version..

this time it was quite perfect.

everyone loved the dish including all the meat eaters lol!

c.h.e.f andy

Ingredients-

  • 1 large potato
  • 1/2 small carrot
  • 1 stalk celery
  • 2 tbsp olive oil
  • 1-2 cloves chopped garlic
  • 20g butter
  • salt & pepper

chilli crabless sauce

  • 1tbsp chilli sauce (made this myself with just chilli padi, salt and olive oil)
  • 2 tbsp tomato sauce
  • 1 tbsp maggi chilli sauce
  • 1tsp sugar

Directions-

  1. boil large potato about 12 mins. cooked and not too soft. poke chopsticks, go through with some resistance.
  2. remove skin, clean, and squash, mash in mortar.
  3. fry chopped carrots and celery in wok in chopped garlic and 1tbsp olive oil till soften.
  4. add carrots and celery to mash.
  5. add butter and 1 tbsp olive oil
  6. mash well and make into 1in+ balls. put in fridge
  7. when serving fry in non stick pan with a little oil
  8. serve over a dash of the chilli crabless sauce

RECIPE = Japanese Miso Glazed Eggplant on 12Feb2021

been making miso glazed egg plant a few times lately

  1. Japanese Home Gourmet 6pax RI Bros Dinner on 14Oct2020
  2. Family Birthdays Home Gourmet Dinner on 8Nov2020
  3. Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021

the dish is quite unique and delicious, and a good starter, finger food or side dish for different cuisine even..

& east to make, no secrets…lol!

a large long eggplant cut in 1/2, a good miso glaze, and 15mins in a 250degC oven…

for the glaze I add 2tsp miso, 2tsp tsuyu, 1tsp sugar, 2tsp mirin, 1tbsp olive oil, mix thoroughly and apply over the open sliced eggplant…basically to taste really..

and then grilled 15mins in 250degC oven.

eggplant should be charred, tender, moist and with bite….easy to cut by knife of kitchen sear…

c.h.e.f andy

Recipe = Jumbo Prawns Alio Olio on 27Feb2021

made jumbo prawns alio olio this evening on 27.2.2021.^^

bought some jumbo prawns from Chinatown Wet Market several weeks before CNY. these were huge prawns about 8 prawns to a kg about 130g each. it was just S$20/kg so I bought 2kg.

alio olio is straight forward.

just brown garlic cloves in olive oil, added 1/2 a chilli padi. then add white wine and chicken stock & reduce. can also add prawn stock but I didn’t prepare this evening. 🙂

I made about 100g spaghetti just 1min before al dente…agaklogy lol!

add pasta to sauce, add butter, off fire and toss.

for jumbo prawns, I cut away the legs and sharp spear on the head, cleaned, cut shell & devein and cut the head shell in the middle…seasoned with sea salt, butter, black pepper in the devein flesh..then cook in open pan high then medium fire in a little olive oil in open pan maybe 4-5mins…make sure prawn is cooked..

then plate over the pasta and added sweet basil.

voila!

absolutely delicious! ^^

c.h.e.f andy

RECIPE=Slow Roast Christmas Chicken on 27Nov2020 (first try)

slow roast christmas capon chicken
slow roast christmas capon chicken
not good carving…need to do better
wife felt skin not browned enuf

made slow roast Christmas chicken on 27.11.2020.^^

quite happy with results…quite moist & tasty..will brine for 24hrs next time.

not good carving…need to do better next time, and wife thought the skin was not browned enough…

maybe try 100degC for 3hrs, then 250degC for 10mins…meat temp >75degC ok…

===============

bought capon (castrated male) chicken from cold storage.

trying to produce a very tender tasty moist breast like turkey breast for Christmas lol!

recipe

oven 130deg 2hr 250deg 10mins

1.6kg chicken

rub inside with dry herbs paprika, black pepper, parsley, sea salt,

1tbsp mustard, 1 tbsp melted butter

add 2 halves cut red onions, celery, whole bulb garlic, 2 halves cut lemon

rub 1 tbsp truffle evo(extra virgin olive oil) under skin & over skin

place thinly sliced butter under skin

filled soft drink can with 80% water & stand chicken for oven roast

c.h.e.f Andy

Recipe=Oven Grilled Saba on 19Jul2020

oven grilled saba
oven grilled saba
oven grilled saba

mad oven grilled saba on 19.7.2020. ^^

simply delicious! like any jap restaurants outside. 🙂

bought from sheng shion S46.90 for 2. it was just as good as S$18 dish at restaurants.

very fresh, oily fish very flavourful tasty, slight crisp skin and moist delicious meat. ate everything up lol!

c.h.e.f andy

Superb All Japanese 7-dishes Dinner for Meta Bros on 7Jul2020

6pax meta bros dinner on 7jul2020

6pax meta bros dinner on 7jul2020

japanese dinner dishes

all japanese 7-course dinner dishes

miso salmon

miso salmon fillet with dill

chicken teriyaki

chicken teriyaki

chashu and nikujaga donburi

chashu and nikujaga donburi

yakisoba

yakisoba

make 6pax dinner (5 visitor plus me) for RI metamorphosis bros this evening on 7.7.2020.^^
6pax all japanese dinner menu-
  1. tamago
  2.  salmon misoyaki
  3. chicken teriyaki
  4. chashu (braised belly pork) & nikujaga (slow braised pork softbones with daikon) donburi
  5. yakisoba with shitake & shimeji
  6. miso glazed eggplant
  7. kabocha no nimono (simmered pumpkin)
teriyaki chicken and salmon misyaki were near perfect today. friends loved the dishes.
donburi undoubtedly the best dish, very tasty with the soft and tender and flavour nikujaga and chashu.
i will record updated recipe of nikujaga by this slow braised cold crockpot method.
the tamago and pumpkin dishes were ok. the jap miso glazed eggplant was good.
HAB brought sake.
CM brought umeshu & disposables
WL brought beans cream msw & salted caramel ice cream
CL brought soursop, grapes
CL brought baguette to eat with my homemake kaya & WL’s ice cream & honey jackftuit
WL said grace & remembrance for tiang chye
really shiok dinner & fun conversation & evening.
after dinner CM conducted lifestyle management II concluding chapter on mindfulness to complete the evening after delicious mouthfulness of all japanese 7-dishes dinner 😀
c.h.e.f andy

Recipe = Good Flamed Sous Vide Reverse Sear Rump Steak on 17Mar2020

 

sous vide beef rump 57degC 24hrs2

sous vide beef rump 57degC 24hrs

home dinner2

sous vide beef rump – circuit breaker home dinner

made sous vide rump roast (57degC 24hrs) for dinner this evening on 17.3.2020. ^^

turned out to be quite good. children liked the sous vide rump roast..texture great, taste good enough overall  comparable to a good roast beef… not quite my preferred cut of steak but still managed a good tasting one both in taste and in texture. 🙂

not sure i want to go out of the way to do this, but if i happen to buy a rump or a chuck or a flank steak, i may just try this again.

c.h.e.f andy

Ingredients-

  • 1kg beef rump steak
  • smoky braai rub
  • sea salt, pepper, herbs (i used dry parsley), chopped garlic, shallots

Directions-

  1. clean steak with salt, wash and drain, dry with kitchen towel
  2. rub with braai, sea slat, pepper and sprinkle with dry parsley, chopped garlic, shallots..
  3. place in double ziploc bag. set sous vide machine to 57degC and sous vide for 24hrs.
  4. dry steak with kitchen towels. flame steak over stainless steel pan to give colour and flavours. fry red onions and use the liquid from sous vide bag to make a delicious beef sauce.

Recipe = Simply the Best Squidink Linguine with Squid on 10May2020

squidink linguine with squid

squidink linguine with squid

squidink linguine with squid2

squid ink linguine with squid

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

5th course was squidink linguine with squid. 🙂

squidink linguine was one of 2 best dishes this evening, especially delicious…

prawn pasta in prawn bisque sauce was excellent too but squidink was better..

squidink was the best i made..the very flavourful chalky powdery texture & perfectly al dente pasta..simply excellent!

this though many good restaurants can do the same la..so even best still cannot say better than outside..

just brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. i used squid ink taken from maybe 10-15 squids which i kept for use. seems not so easy to get squid ink in singapore? and expensive!

when serving, add squid seasoned with fish sauce and white pepper (i cross cut the squid), and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish.

a superb, delicious, simply the best squidink linguine with squid! 🙂

c.h.e.f andy

Ingredients-

  • one large squid cross cut, inc tentacles and wings
  • 200g linguine
  • 10-15 squid ink sacs
  • 6 cloves garlic
  • 150ml chicken stock
  • 30ml white wine
  • 15g butter

Directions-

  1. brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. set aside.
  2. when serving, add squid seasoned with fish sauce and white pepper,, and cook for couple mins, add linguine and 15g butter, off fire and tossed. add sweet basil to garnish.

 

 

Recipe = Delectable Bouillabaise (Seafood Stew) on 10May2020

bouillabaise - seafood stew

bouillabaise – seafood stew

bouillabaise - seafood stew3

bouillabaise – seafood stew

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

3rd course was bouillabaise – seafood stew. 🙂

bouillabaisse was one of two best dishes this evening, especially delicious…wife & children loved this dish…

bouillabaisse soup was very tasty & smooth…

definitely better than burlamacco & most seafood or fish stew we had taken outside..

fish, prawn, squid were just the right texture, fresh, sweet & tasty..

first i boiled fish head and bones with ginger and carrots and salt, and some tasty chicken stock. 🙂

to balance the flavours, and also to give some bulk, i fried garlic, shallots, red onions, then added red and yellow peppers, till softened. then i blended with the fish stock together with the carrots. it was a very tasty and golden colour broth.

last i added 2 large tomatoes, peeled off the skin and small dice cut the tomatoes and added to the broth.

i seasoned with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid cut into rings and with the tentacles and wings, and very fresh thick cut emperor red snapper (ang sai) fillet.

when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

(of course for bouillabaise one can add so many more things, shellfish, fresh herbs, saffron…i didn’t have all that..not adding lobster and lazy to go get mussles, littleneck clams, manila clams etc..

i cook with what i have and good enuf to produce a delicious, delectable dish for mother’s day!)

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 300g emperor red snapper (ang sai) fillet thick cut
  • 2 large unshelled prawns
  • 5 large shelled prawns
  • 1 whole medium squid cut rings, and add tentacles and wings

for bouillabaise broth-

  • fish stock from fish head and bones
  • 200ml tasty chicken stock
  • 1 medium carrots cut rings
  • 2cm cut ginger
  • 1/2 red pepper 1/2 yellow pepper
  • 6 cloves garlic
  • 4 shallots
  • 1 small red onion
  • 2 large tomatoes remove skin

Directions-

  1. boil fish head and bones with ginger and carrots and salt, and some tasty chicken stock.
  2. fry garlic, shallots, red onions, then add red and yellow peppers, till softened. then blend with the fish stock together with the carrots to a very tasty and golden colour broth.
  3. peel 2 large tomatoes, small dice cut and add to the broth.
  4. season with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid, and emperor red snapper (ang sai) fillet.
  5. when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

 

Recipe = Pan-seared Scallop on Pumpkin Puree on 10May2020

pan seared scallop on pumpkin puree

pan seared scallop on pumpkin puree

pumpkin puree

pumpkin puree

pan seared scallop on pumpkin puree3

pan seared scallop on pumpkin puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

second course was pan-seared hokkaido scallop on pumpkin puree.

scallop was perfectly seared, great texture and bite, sweet, fresh and tasty. and the pumpkin puree this evening was splendid, very smooth, and yet some bulk and tasty to the palate and combined perfectly with the scallop.

a delectable and visually pleasing dish, and nicely garnished with a stem of coriander.

the pumpkin puree i added dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, removed skin and cut into 1cm cubes, blended with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…

the key to pan seared scallops is they must be bone dry! other will be boiling and NOT searing scallops.

i dried scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels.

spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.

heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 5 large hokkaido scallops
  • sea salt and pepper

for pumpkin puree-

  • 120g cut pumpkin
  • 1tbsp honeyl
  • 2tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. add dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, remove skin and cut into 1cm cubes, blend with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…
  2. dry scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels
  3. spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.
  4. heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander. voila!