Recipe Request

Tonight I had a request for this particular dish.

Panfried scallops with tomato, onion, capsicum & avocado salpicon, lemon butter sauce.

You need; 3 scallops with shell, 3 scallops no shell. Dice of tomato, red capsicum & avocado. Fine dice of red onion. For the butter sauce reduce 200ml of white wine, add a tables spoon of fish stock concentrate & 200ml double (thick) cream, reduce by half. Now stir in 200g cold diced butter. This will thicken the sauce, give it flavour, colour & body. Season with salt & pepper & a generous squeese of lemon juice. Remove the scallops from the shell & boil the shells. Place the dry shells on to a plate of rock salt (this will help keep them level). Mix your diced ingreadients with some butter sauce & place in the shells. In a very hot pan add just a little clarified butter (ghee) place in the seasoned scallops, turn after about 30 seconds (depending on size) do not overcook, or they will be like rubber. Arrange the scallops ontop of the salpicon, garnish with crispy leek julienne & dry fish roe if you have it.  Happy cooking ;-)

The Learning Centre is all about helping you to understand some knowledge of the professional kitchen. Menu terminology, basic food preparation, links to helpful sites etc.

Words on the menu April 07;

Salpicon, this is any number of ingredients which are bound in a sauce. For example we have a salpicon of tomato, green onion, avocado & capsicum, these are bound together in a lemon butter sauce.

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Cape Town Lamb Curry

This just has to be one of the most popular curry dishes that have ever been on the menu……

This recipe I have from working in Switzerland from a chef that was in South Africa. Simple, tender and tasty.

What you need; 200ml vegetable oil, 5kg lamb shoulder dice, 3kg sliced onion, the same volume of onion in tomatoes cut in quarters, 200g garlic, 200g ginger puree, 4 limes, 150g curry powder (Clive of India)

What to do; heat a large pot with a wide base, add oil and onion, cook with lid on until soft with little colour, add the garlic and diced lamb and season well with salt and pepper. Cook with the lid on over low heat until the juice appears from the meat and onion, approximately 20 minutes. Now add the tomatoes, ginger and curry powder. Allow to cook without lid for about 1 1/2 hours. Squeeze the limes and add the juice. Remove from the heat and allow to cool. Store in the refrigerator. Reheat and serve with your favourite rice and poppadoms. Most curries taste better when reheated. Try for yourself and see.         Happy cooking…….