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Scallops
Gourmet

Recettes Tendres pour la St Valentin

By Natoora
05/02/2010

Spiky Artichoke Salad

Ingredients

200g Spiky Artichoke Hearts from 4 Artichokes
2 Kaiser Pears
50g Pecorino
50g Frisee
A few shelled and crushed walnuts
1 Lemon
Extra Virgin Olive Oil
Salt and Pepper


This will make a delicious starter. First slice the artichoke hearts and pears very thinly, rinsing In cold water and lemon to avoid oxidation. Lay frisee on a plate, followed by pear slices and artichokes, shavings of pecorino and the crushed walnuts. Dress with a vinaigrette made from the juice of 1 lemon, olive oil, salt and pepper.

 

Fillet steak with bois bourdin

Ingredients

2 Fillet Steaks
1 Shallot
100G Cherry Tomatoes
2 tbsp. Tomato Ketchup
1 tbsp. Worcestershire Sauce
2 tsp. Whole Grain Mustard
The juice of half a lemon
2 tsp Balsamic Vinegar
2 tsp Olive Oil
Handful of Tarragon Leaves
Salt and Pepper
Butter

First prepare the bois boudrin. This is really simple and can even be done the day before. Chop the shallot, halve the tomatoes and chop the tarragon. Mix with the Worcestershire sauce, mustard, lemon juice, balsamic and oil. Cover and keep refrigerated, but remove from the fridge 30 minutes before serving.

If you're making chips, rustically slice the potatoes and season with salt and pepper. Toss in olive oil and roast for 30-40 minutes, turning occasionally.

For the steaks, heat a frying pan to a moderate heat. Add a dash of oil. Season the steaks with salt and pepper and cook for 1-2 minutes each side, including the rounded edges to seal them. Add a knob of butter to the pan while cooking, and baste. Remove from the pan and rest for 5 minutes. Serve the steaks, spoon the sauce over them, add the chips and pour you and your Valentine a nice glass of red wine.

 

 

Scallops with Chorizo

Ingredients

60g Chorizo Sausage
16 Scallops, removed from the shell
1/2 Lemon, juice only
2 tbsp Parsley, chopped

First slice the chorizo sausage into thin rounds. Cook in a medium pan without oil until crisp on both sides. Remove from the pan and transfer to a bowl. In the same pan now fry the scallops for around a minute on each side.

Place the chorizo back in the pan, add the lemon juice and leave to bubble for a few minutes. Plate up and sprinkle over the parsley.

 

Trout and Orange Salad

Ingredients

400gr Filleted Trout
200gr Lollo Biondo Lettuce
30gr Extra Virgin Olive Oil
150gr Potatoes
2 Unwaxed Oranges
1 tsp Ground Pink Peppercorns
Salt

Fillet the trout making sure to remove all bones, then slice in 3-4mm thick slices like you would do with smoked salmon, starting from the tail of the fish.

Steam the slices for 2 minutes. Place the fish on a plate, seave the juice of one orange and make a marinade with the peel of the second orange (cut in paperthin slices – only the orange part), salt, pink pepper and olive oil.

Pour over the fish and allow to marinate for 30 minutes.

While you do this, peel and dice the potatoes in reasonably small pieces, boil them for 10 minutes and allow to cool down.

Place the lettuce on the serving plates, then top with potatoes and trout, pouring over the remaining marinade.

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