This recipe for Scallops and Black Pudding served with Apple Chutney sounded interesting and I tried it using large Mussels .
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops
Scallops and Black Pudding served with Apple Chutney.
For four people
12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives
Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.
Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.
Sunday, 10 May 2009
Oyster Kilpatrick
Nephew Fraser visited from Oz, and recommended Oyster Kilpatrick as a popular Oyster recipe down under in Sydney ,
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .
Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcester shire sauce
30 grammes of butter
4 slices of bacon rind and fat removed finely chopped
Sea salt to taste
Fresh ground black pepper to taste
2 tablespoons of flat leaf parsley chopped
Lemon wedges to serve
Directions
Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
Begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
Over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .
Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcester shire sauce
30 grammes of butter
4 slices of bacon rind and fat removed finely chopped
Sea salt to taste
Fresh ground black pepper to taste
2 tablespoons of flat leaf parsley chopped
Lemon wedges to serve
Directions
Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
Begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
Over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
Saturday, 9 May 2009
Bothy Oysters
Ingredients.
4 Oysters shucked, reserving the juice and shells.
4 x 30-50 gms (4 x 1-2 ozs) slices of black pudding.
2x5 ml spoon (2 tea spoons) apple sauce.
Salt and Black Pepper.
50ml (2 fl oz) malt whisky.
30 gms (1oz) Highland cheddar cheese.
Serves 2
Method.
Microwave power 800 watt
Preheat the grill
Microwave black pudding for 1 minute.
Remove skin and mix with the apple sauce, salt and
black pepper.
Poach the oysters for 1 minute in their own juice along with the whisky.
Remove the oysters and set aside.
Add whisky liquid to black pudding mixture and beat well.
Shave a few fine slices of cheese using a vegetable peeler.
Place 2-3 x 5ml spoon (2-3 teaspoons)of black pudding mixture
into each oyster shell. Top with an Oyster and cover with cheese shavings .
Grill for 1-2 minutes until the cheese melts.
Serve with lemon wedges and more malt whisky.
Original Seafish recipe.
4 Oysters shucked, reserving the juice and shells.
4 x 30-50 gms (4 x 1-2 ozs) slices of black pudding.
2x5 ml spoon (2 tea spoons) apple sauce.
Salt and Black Pepper.
50ml (2 fl oz) malt whisky.
30 gms (1oz) Highland cheddar cheese.
Serves 2
Method.
Microwave power 800 watt
Preheat the grill
Microwave black pudding for 1 minute.
Remove skin and mix with the apple sauce, salt and
black pepper.
Poach the oysters for 1 minute in their own juice along with the whisky.
Remove the oysters and set aside.
Add whisky liquid to black pudding mixture and beat well.
Shave a few fine slices of cheese using a vegetable peeler.
Place 2-3 x 5ml spoon (2-3 teaspoons)of black pudding mixture
into each oyster shell. Top with an Oyster and cover with cheese shavings .
Grill for 1-2 minutes until the cheese melts.
Serve with lemon wedges and more malt whisky.
Original Seafish recipe.
Spaghetti Cozze e Zafferano GranSapore
An Italian national translated this recipe from the back of the packet of Saffron .Spaghetti with Mussels,and Saffron.
Its a bit vague as it does not give any weights, but if you are an Italian this would be perfectly natural, as you would know how much to put in from watching your mother and how long to cook it. (This is my excuse )
Clean the mussels . Cook the spaghetti al dente (little hard inside). Chop the garlic into slices . Dissolve the Saffron into a little hot water.
In a hot pan put the olive oil,garlic and the mussels until they are well open. Add salt and pepper.Add the Saffron.Add the spaghetti and cook everything for a couple of minutes. Serve with Parsley.
Not a lot you can say about this recipe !!!.
Its a bit vague as it does not give any weights, but if you are an Italian this would be perfectly natural, as you would know how much to put in from watching your mother and how long to cook it. (This is my excuse )
Clean the mussels . Cook the spaghetti al dente (little hard inside). Chop the garlic into slices . Dissolve the Saffron into a little hot water.
In a hot pan put the olive oil,garlic and the mussels until they are well open. Add salt and pepper.Add the Saffron.Add the spaghetti and cook everything for a couple of minutes. Serve with Parsley.
Not a lot you can say about this recipe !!!.
Friday, 1 May 2009
The one that nearly got away.
This Octopus had idea's on escaping from the market stall in Marsaxlokk when we visited the Sunday market.
The Maltese stall holder had different idea's , and scooped the Octopus up and put it back in the tray with the other Octopuses
plural Octopi,or Octopodes.
Wednesday, 29 April 2009
elberry cove mussels
29-4-09
The first test after the layoff to allow the mussel to recover from spawning was extremely promising. Six average size mussels weigh 100 grammes and after one and a half minutes in the microwave at medium power the meat weight yeild was 40 grammes .
This is 40 % meat content which is an exceptional recovery due no doubt to the plentiful supply of phytoplankton (food source) circulating in Torbay.
We propose to bring in the first tank full after the May day bank holiday to test whether the mussels are robust enough to go through the depuration process.
The alternative mussels will still be available, until either they go through their spawning process, or the Elberry Cove Mussels are back in full production .
The first test after the layoff to allow the mussel to recover from spawning was extremely promising. Six average size mussels weigh 100 grammes and after one and a half minutes in the microwave at medium power the meat weight yeild was 40 grammes .
This is 40 % meat content which is an exceptional recovery due no doubt to the plentiful supply of phytoplankton (food source) circulating in Torbay.
We propose to bring in the first tank full after the May day bank holiday to test whether the mussels are robust enough to go through the depuration process.
The alternative mussels will still be available, until either they go through their spawning process, or the Elberry Cove Mussels are back in full production .
Thursday, 23 April 2009
Spaghetti Cozze e Zafferano Gran Sapora
Browsing in a well known German supermarket in Malta I came across a small packet which had the word Zafferano, underneath the word was Gran Sapore .It had a picture of a flower on the front.On the back of the packet were what appeared to be two recipe's in Italian. One recipe was Spaghetti Cozze e Zafferano Gran Sapore.
Eventually the penny dropped, that the packet had three sachets of Saffron inside .
Enquiring in an Italian restaurant what was the word for mussels in Italian, they are known as Cozze.
i need to translate this recipe before I put it up on line; one of the Maltese managed a sort of translation but not that you could work with, so it will be up in the future.
However here is a recipe for Garlic and lemon mussels from an Italian cookbook I found in Malta
Ingredients
2 tablespoons olive oil
1kg Mussels (Cozze)
6 cloves garlic finely chopped
1 chilli sliced
half a bunch of basil roughly chopped
4 Roma tomatoes (plum)
1 cup of white wine
1 teaspoon of salt
freshly ground black pepper
1 lemon cut in wedges
1 Heat the oil in a heavy based sauce pan until almost smoking. Add the mussels, they should make a popping noise when they hit the hot oil, cook for 1 minute.
2 Add the garlic, chilli, basil, tomatoes, and white wine. Cover with a lid and cook for a further 4 minutes.
3 Discard any mussel which do not open during cooking.Season with salt and pepper. Serve with lemon wedges
Eventually the penny dropped, that the packet had three sachets of Saffron inside .
Enquiring in an Italian restaurant what was the word for mussels in Italian, they are known as Cozze.
i need to translate this recipe before I put it up on line; one of the Maltese managed a sort of translation but not that you could work with, so it will be up in the future.
However here is a recipe for Garlic and lemon mussels from an Italian cookbook I found in Malta
Ingredients
2 tablespoons olive oil
1kg Mussels (Cozze)
6 cloves garlic finely chopped
1 chilli sliced
half a bunch of basil roughly chopped
4 Roma tomatoes (plum)
1 cup of white wine
1 teaspoon of salt
freshly ground black pepper
1 lemon cut in wedges
1 Heat the oil in a heavy based sauce pan until almost smoking. Add the mussels, they should make a popping noise when they hit the hot oil, cook for 1 minute.
2 Add the garlic, chilli, basil, tomatoes, and white wine. Cover with a lid and cook for a further 4 minutes.
3 Discard any mussel which do not open during cooking.Season with salt and pepper. Serve with lemon wedges
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