|
|
 |
| |
And here’s my delicious scallop starter for Q
Clare Latimer has been looking at her alphabetical list of CNJ dishes online and found some letters without recipes
THERE are two reasons for choosing the first recipe here today. Firstly, I have just been on the very impressive Camden New Journal website and found that I have a whole alphabetical page of my recipes and I noticed that there are no recipes starting with the letter ‘Q’. (There are quite a few other letters without recipes so watch this space).
Secondly, I was entertained by the Norwegian Ambassador at his very grand embassy in Kensington last week and was given samples of their farmed halibut in many different guises.
It was delicious and when I find out more about where to buy it I will give you some of the recipes, but the other thing that caught my eye and taste buds were the soft poached quail eggs.
I think the chef was a bit ‘cheffy’ about my showing more interest in the quail eggs but anyway, here you are with a starter I made up for some friends the other evening.
The second recipe is such an old favourite and with winter still just on the menu I thought I should include it.
Quail Eggs with Scallops
This can be prepared in advance and then just cook the scallops at the last minute so that they are warm when served.
Make sure that the scallops have their coral (the red bit), as it is not only delicious but also very pretty on the plate.
You can grill the Parma ham but I think it is messier to clean afterwards.
The eggs cooked in this way can be used for many dishes so have fun and get some new ideas. If they work well then let me know please.
Ingredients
Serves 4
12 quail eggs;
One teasp vinegar;
Four slices thin cut
Parma ham;
Four small handfuls baby spinach leaves, washed;
Salt and freshly ground black pepper;
Olive oil;
Balsamic vinegar;
Eight large scallops.
Method
Bring a small pan of water to the boil and add the vinegar.
Crack all the quail eggs, without breaking the yolks, into a cup and then when the water is boiling rapidly, tip in the eggs and leave for about 30 seconds.
When the white has just set round the yolks, remove with a slotted spoon and put straight into a large bowl of cold water. Remove the excess egg white that is around the eggs using your hands and discard.
Keep yolks in the water until ready to use.
Heat a large frying pan and fry the Parma ham slices for about five minutes, turning once, until brown and crisp. Leave the pan with ham juices.
Put the spinach leaves into a bowl and add the oil, vinegar and seasoning.
Toss well. Divide into four on serving plates. Dry the quail eggs very carefully on kitchen paper and then place three on each plate over the spinach.
Place a crispy slice of Parma ham on side of each plate.
Reheat the frying pan and cook all the scallops for one minute per side and when only just cooked place two on each plate and serve.
Chestnut Syllabub
Served in a glass and decorated with grated chocolate, this is perfect for a dinner party or just a cosy meal at home.
Ingredients
Serves 4
One x 175g tin unsweetened chestnut puree;
One tbsp dark brown sugar;
One tbsp brandy;
225ml double cream;
25g dark chocolate,
grated.
Method
Put the chestnut puree in a bowl with the brown sugar and brandy, then whisk until smooth.
Add the double cream and whisk again.
When light and smooth, spoon into four glasses and sprinkle with the grated chocolate. Served chilled. |
 |
|
|
|
|
