Sunday Night Happy

Seared Sea Scallops with Quail Eggs and Caper-Oregano Vinaigrette

on a bed of Corn and Brussel Succotash drizzled with Black Truffle Oil

If you're not on a tight budget, I'd say get bigger scallops! Because I will admit shamelessly now that I bought 3 medium sized ones and sliced them into half and they were not nearly as enjoyable as I thought they might be. To hell with the economic downturn! Not because uncle dee lost his stocks but because the food prices strangely went up again. So if anyone knows of a place for me to get inexpensive, wide-ranging and fresh produce in this tiny little island of ours, contact me with the details because I will be eternally f******* grateful and might even send you a tub of demi-glace that I'm about to make again.

Now that I have roughly avoided my cheapskate personality from being perceived, let us move on to the dish itself.

In all honesty, this is not an original creation. The root recipe came from the really expensive Gordon Ramsay Three Star cookbook. I had wanted to try this for the longest time, but the largest of excuses and procrastinations has always got the better of me. Till one f****** fine day, when I chanced upon a read at Zen Chef's blog, I had a boner.


I mean look at those scallops - so nice, so round, caramelized with that sexy little quail egg oh my god this is insane. Some call it food porn, I call it a boner.

A frantic, mind-drilling week awaits. Tonight I rest and not think of tomorrow. For tomorrow will be tomorrow itself. On the unusually calm night that is now, I converted the fantasy that gave me the boner into reality. And GOD it was good.

Adapted from a Gordon Ramsay recipe
serves 4

Scallops
4 Large Fresh Sea Scallops, halved
1 tbsp Curry Powder
8 Quail Eggs
zest of 1 Lemon
knob of Butter
Sea Salt
Black Pepper
EVOO

Succotash
1 large knob of fresh Corn, kernels sliced off the cob
1 tbsp chopped Prosciutto di Parma or Pancetta
300g Brussel Sprouts, roots removed, julienned
1/2 cup Dry Vermouth or Sherry
1 knob of Butter
2 tsp of Cream
2 cloves of Garlic, chopped
tonnes of Black Pepper
Sea Salt
EVOO

Caper-Oregano Vinaigrette
2 tbsp Capers, rinsed and dried
1 handful fresh Oregano, chopped
2 tsp Dijon Mustard
1 med Shallot, chopped
1 tbsp Champagne or White Wine Vinegar
1 tbsp Lemon Juice
Sea Salt
Black Pepper
1/2 cup of EVOO

Garnish:
Black Truffle Oil

Scallops
-Subtly dust scallops with curry powder, salt and pepper.
-Lightly coat with zest.
-Get a pan searing hot, add butter.
-Sear scallops 30 secs a side, add a touch of EVOO to stop it from burning then further sear it for 15 secs.
-Remove immediately and let it rest on a wire rack.
Using a paring knife, tap on the tip of the quail's egg to crack. (unless u have tiny and sharp fingernails) Cook eggs on the same pan for 20secs, remove and set aside.

Succotash
-Get a pan searing hot, add butter, garlic and prosciutto.
-When garlic starts to turn golden brown, add in corn and brussels. Toss. Saute for 2 mins.
-Add vermouth. Reduce. Season lightly with salt but lots of black pepper. Add a touch of EVOO if it looks like its starting to burn.
-Saute until brussels are tender, turn off heat.
-Stir in cream and set aside.

Vinaigrette
-Blitz everything in a blender for 1 min.
-To serve, spoon succotash on a plate, top with scallops then egg, then a dot of vinaigrette and drizzle with black truffle oil.

Stayin' Alive (Ahhhh, Ahhh, Ahh, Ah.)

Everyone thinks I'm too lazy to update the blog. Fair enough. Guilty as charged. But just so you know, every time you think I'm bumming around, the stock market plunges. Look what happened, the world is heading for a global recession. Next time, think of something more positive, like "uncle dee must be busy with a hot chick". So for the sake of the global economy believe me when I say I am occupied with something because I really am.

Nonetheless, I haven't forsaken cooking. In fact, I'd cooked 16 times since the last post. 4 failed experiments, 3 ingenious creations, 4 adapted ones and 5 repeat recipes. 8 times out of 16 I couldn't be bothered to take a food photo. 3 times out of 16 I forgotten to charge the camera. Yes. I see your math is good, I have 5 new photos left.  

So now I present to you, my five recipes of Aug 12th - Oct 17th. Enjoy, cook for your love and make babies. Ciao.

Spicy Sausage and Okra Orzo

serves 4

2 cups Orzo

6 med links of Spicy Sausages, skin removed, diced

4 med Okra, sliced

1 cup Cherry Tomatoes, halved

2 Pimento Peppers or Red Peppers, diced

1 large Onion, diced

1 heart of Celery, chopped

1/2 liter Chicken Stock and a little extra, just in case

1 handful fresh Sage Leaves

1/2 Tbsp Cumin

1/2 Tbsp Smoked Paprika

1/2 Tbsp Dried Oregano

1 Tbsp Red Chili Flakes

2 tsp Cayenne Pepper

Juice of 1/2 Lemon

Zest of 1 Lemon

Sea Salt

Black Pepper

EVOO

- In a hot dutch oven, drizzle a little EVOO, brown sausages for few minutes then add onions, celery, tomatoes, sage, oregano, half of the paprika and cumin, pepper and a little salt. Saute 5 mins. Add in chicken stock and simmer for 20 mins. Drain mixture into a bowl to separate sausages and stuff from stock.

- In a hot pan, drizzle about 2 Tbsps of EVOO, add pimentos and okra and saute for a bit. Add in orzo, rest of the paprika and cumin, chili flakes and cayenne. Coat them with the hot oil and saute for 5 mins. 

- Using a ladle, pour in 2 scoops of stock and let the orzo absorb all the liquid before adding another scoop. Do this until the orzo's cooked to al dente. Takes about 15-20mins.

- When orzo is cooked, add in sausages and stuff to cook through. Turn off heat, drizzle in lemon juice. Check seasoning. Sprinkle lemon zest and a little olive oil for garnish. Serve. 

Pasta alla Norma
serves 4 

1lb Pancetta or Bacon
1 whole Eggplant or 4 mini Japanese Eggplants, sliced
200g Spaghetti 
1 can of Roma Tomatoes, crushed
2 Tbsp Tomato Puree
4 clove of Garlic, peeled and sliced
2 tsp Dried Oregano
2 tsp chopped Chili
1/2 cup Dry Vermouth or White Wine
EVOO
Sea Salt
Black Pepper

- Boil pasta in salted boiling water for half the time it takes to cook. Drain and set aside. It should be hard in the middle.

- On a hot pan, render bacon fat. Takes about 10 mins on med-low heat.

- Using bacon fat, fry eggplants with chili, garlic, oregano and black pepper.

- When eggplants turn light brown, add in tomato puree, saute for further 5 mins. 

- Add white wine and deglaze bacon residue. 

- Add in pasta and crushed tomatoes. Simmer until pasta is al dente.

- Add EVOO. Season. Serve.

Ginger Ponzu Steak with Poached Eggs

serves 2

Steak

500g Skirt Steak

1 thumb of Ginger, shredded

2 Tbsp Ponzu

2 tsp Honey

Black Pepper

Salad

a handful of Haricot Verts, poached and sliced

a handful of Thai Asparagus, poached and sliced

a handful of Chives, sliced

1 Tbsp Sherry Vinegar

Sea Salt 

Black Pepper

EVOO

Eggs

2 Eggs, cracked into two separate ramekins, yolk intact

Pot of boiling salted water

1 Tbsp Vinegar, any

Steak

- Preheat oven 180C.

- Marinate steak with all the ingredients for 15 mins.

- On a non-stick pan on medium, sear steak 2 mins a side. They caramelize quickly due to sugar content.

- Transfer steak into a sheet of aluminum foil, wrap it up and throw it in the oven for 5 mins.

- Remove from oven and let rest for another 5 mins. Slice them up.

Salad

- Toss.

Poached Eggs

- Stir the pot of boiling salted water with a spatula or whisk until you get a huge ass whirlpool. 

- Add vinegar.

- Carefully slide in the eggs one at a time and watch the egg whites magically wrap around the yolk.

- After 3 mins, remove the eggs gently with a slotted spoon.

Lay steak on plate, top with salad and then the egg. Slice the egg a little on the edge so all the yellow goodness comes out.

Grilled Miso Fish with Sweet Bunashimeji and Daikon Puree

serves 4

Miso Fish

4 White Fish Fillets, preferably Cod or Perch

2 Tbsp Miso

1 cup Mirin

2 Tbsp Sake or Rice Wine

White Pepper

Mushrooms

200g Shimeji Mushrooms

1 med Shallot, sliced

1 clove of Garlic, peeled

1/2 cup Mirin

1/2 cup Kikkoman Soy

White Pepper

Daikon Puree

1 med Daikon Radish, skinned and diced

500ml Chicken Stock

1 Tbsp Unsalted Butter

1 cup Milk

Sea Salt 

Black Pepper

Miso Fish

Preheat oven 200C.

In a saucepan, add mirin, miso and sake. Bring to boil and let it simmer for 5 mins.

Baste fish with miso mixture and allow it to marinate for at least 15mins. The longer the better. Best overnight.

In a hot pan, melt a knob of butter and sear fish 4 mins a side.

Finish it off in the oven for 5 mins.

Mushrooms

Saute garlic and shallots in butter until golden brown. Add mushrooms and saute for 5 mins. Add mirin, soy and pepper. Reduce until sauce consistency. Discard garlic.

Daikon Puree

Poach daikon in boiling chicken stock for 15 mins. Drain, reserving some stock. Puree daikon and put it back in a saucepan on low heat. Add butter and milk. Stir for 5mins until most liquid have evaporated. Season.

Parmesan and Basil Crusted Chicken with a Fennel, Apple and Grapefruit Salad and Honey Soy Vinaigrette

serves 4

Chicken

4 Boneless Chicken Breast, skin removed, pound to tenderize

1 Handful of Freshly Grated Parmesan 

2 cups of Panko Breadcrumbs

1 small bunch of Basil, chopped

Zest of 1 Lemon

1 Egg, beaten

1 cup Flour

Sea Salt

Black Pepper

Salad

1 bulb of Fennel, shaved with a mandolin

2 Red Apples, julienned

1 large Grapefruit, peeled and 'supremed'

1 small bunch of Cilantro, chopped

1 tsp Whole Grain Mustard

Sea Salt 

Black Pepper

Vinaigrette

1 Tbsp Accacia or Orange Blossom Honey

Juice of 1 Lemon

1 Tbsp Malt Vinegar

2 tsp High Quality Soy Sauce

1 clove of Garlic, chopped

1 cup EVOO

Chicken

- Pat dry breasts and season with salt and pepper.

- Mix Parmesan, Basil, Zest and Panko together and lay it out on a flat plate.

- Coat evenly with flour.

- Coat evenly with the beaten egg.

- Coat evenly with panko mixture. 

- Tap more crumbs on the chicken to ensure even coating.

- On a hot non stick pan, heat EVOO and sear chicken for 3.5 mins a side until brown and crispy. Keep in mind you do not want to overcook the chicken or undercook it, 3.5mins per side is a good timing for a relatively thick breast(like the one in the picture). 

- Set aside on a wire rack to cool.

Salad

- Put everything in a bowl and toss! Use your fairy fingers, be delicate.

Vinaigrette

- Whisk everything in a bowl.

- Taste. Add more soy if required.

Putting it altogether:

1. Make the vinaigrette.

2. Make the salad, chill in fridge.

3. Cook the chicken. 

4. When chicken is ready, slice it up and immediately serve with salad on top and drizzle vinaigrette.

Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette

Life is good.

God I love fresh scallops. I don't really buy them because they cost like a bunch of trophy bitches on golden pedestals. But I bought some anyway because I was starving and my paycheck just got through. Now I can't afford train fare. But it's all good, I'll try my luck hitching rides from the sociopaths.

Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette
serves 4

12 medium sized Sea Scallops, organs removed
2 Granny Smith Apples, julienned
1 handful Baby Romaine Lettuce, wash and patted dry
1 handful Cashews, roasted
2 Blood Oranges, supremed
1 Tbsp Curry Powder
juice of 1 Lemon (2 Tbsps)
EVOO
Sea Salt
Black Pepper

- Using a quarter of the curry powder, sprinkle lightly on scallops. Season. Sear in hot butter 45 secs a side. Set aside. Drizzle a little lemon juice. (2 tsps)

- Whisk rest of curry powder and lemon juice with EVOO. Season.

- Toss everything and serve.

Last Minute Entertaining

Prosciutto Wrapped Snapper with Vanilla Oil

Ten minutes. Succulent fish, crispy aromatic wrap, sweet subtle oil, tart crunchy garnish - very satisfying indeed. Try.

Serves 4

2 Snapper or Perch Fillets, skinned
4 slices of Prosciutto di Parma
small handfuls of Baby Frisee and Radicchio
juice of 1/4 Lemon
1/2 tsp Balsamic Vinegar
1/2 tsp Orange Blossom Honey
EVOO
Sea Salt
Black Pepper
Vanilla Oil*

- Coat fillets with black pepper. Wrap each fillet with 2 slices of Prosciutto.
- Get a pan really hot. Add a dash of EVOO and sear fillets for 4 mins a side.
- While searing the fish, whisk L.J, honey, vinegar, EVOO, salt and pepper. Dress greens lightly.
- When fish is done, remove from pan and allow it to rest for 30secs.
- Slice fish, add greens on top and drizzle vanilla oil.

*If you can't find it anywhere then this is how you make it:
500ml Light Olive Oil
1 Vanilla Pod

- Score pod into half and drop it in a bottle of light olive oil for 3 days.

Can be stored for months. Shake before use.

Zucchini Pasta with Fried Silver Fish and Lemon Oil

Work has been keeping me insanely busy. If you haven't already know, I'm currently part of a hair salon to get enough funds for the Trattoria. We all know managing a hair salon has nothing to do with food, but in my eyes, it's a brilliant opportunity to learn the dynamics of leading a business structure effectively. Which in my opinion, is crucial for an ass-kicking Trattoria.

While I am not in the kitchen for the past few weeks, I have been gathering inspirations for new recipes and flavor, through nights of dining and days of lunch takeaways from the very delicious meals around my workplace.

I found sweet time to cook today. But this is no inspiration. I just wanted to eat some zucchinis.

serves 2

300g Spaghetti, cooked
100g Silver Fish
Zest of 1 lemon
1 tsp Crushed Pepper Flakes
1 cup Flour
Handful of Freshly Chopped Parsley
1 med Zucchini, julienned
1 cup Dry Vermouth
3 cloves of Garlic, minced
2 small Shallots, minced
1 large Red Chili, chopped
Lemon Infused Olive Oil
EVOO
Sea Salt
Black Pepper

- Toss silver fish with salt, flour, half the zest, pepper and pepper flakes.

- Fry silver fish in hot oil until crispy, set aside.

- In a hot pan, saute garlic, shallots and chili in EVOO.

- Add in zucchini and saute for further 5 mins. Season.

- Add vermouth and let it reduce for 5 mins. Season.

- Add in rest of the zest, pasta and parsley, toss. Adding additional EVOO if necessary.

- Serve on plate with fried silverfish, drizzle lemon oil. Serve.

5 Minute Wonder

Bruschetta of Buffalo Mozzarella, Anchovies, Spring Onions and Chili

Simple, fast and absolutely mind blowing. Impress and make merry.

serves 4

1 loaf Foccacia or Ciabatta, sliced
2 balls of fresh Buffalo Mozzarella sliced
4 Anchovy Fillets in oil, finely chopped
100g Spring Onions, chopped
100g Red Chili, seeded and chopped
1 tsp Dijon Mustard
Black Pepper
Tuscan EVOO

- Mix anchovies, spring onions, chili, mustard, EVOO and pepper in a bowl. Do not SALT.

- Brush bread slices with a little EVOO, lay a slice of mozzarella on each slice and grill for 5mins.

- Subtly sprinkle top of each bread slice with anchovy mixture.

- Drizzle EVOO and crack in more pepper. Serve.

Lamb Almighty

I have to admit, I have no idea what lamb medallions are. They're what's left on the fresh lamb section besides the surplus amounts of terrible looking marinated chops and racks of overpriced skinnies. I desperately needed lamb so I had to get some. This happens when you're still brooding over an overdone lamb with an outrageous sweet potato puree the night before.


We all learn from mistakes. It came to me that cooking in a drunken state doesn't better my prowess. It only makes it unimaginable.

Five hours worth of caffeine induced thoughts later, I gave man birth to a dish of orgasmic proportions I would love to call, "the super lamb jesus wants you to sacrifice to". Mightily delicious as it sounds, words will not do justice to my shamelessness until you try this yourself. If you do, please do not hesitate to mail me the results and I will publish it good or not.


Pan Seared Lamb Medallions on Butter Bean Stew with Salsa Verde
serves 2

Lamb
600g Lamb Medallions or Lamb Steak, visible fat trimmed
a handful Rosemary leaves, chopped
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Tumeric
1 Tbsp crushed Black Pepper
2 tsp Cayenne Pepper
1 knob of Butter
1 cup Chicken Stock
EVOO
Sea Salt

-Mix all ingredients together except salt, evoo, stock and butter. Marinate 15-30mins.
-Get pan hot on medium high heat. Add a little EVOO and butter. When it starts to smoke a little, sear lamb at 3-4mins a side for medium. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
-Deglaze pan with chicken stock and set pan jus aside.

Bean Stew
400g can of Butter Beans, drained
2 rashers Pancetta or Bacon, chopped
1 Carrot, minced
1 stalk of Celery, minced
1 medium Red Onion, minced
2 cloves of Garlic, crushed
1 sprig of Thyme
1 Bay Leaf
2 cups Chicken Stock
1 Tbsp Tomato Paste
Freshly Ground Black Pepper
Sea Salt
EVOO

-Get dutch oven hot on low heat. Render bacon fat for 5 mins. Turn up heat to medium and add carrots, onions, celery and a little EVOO if it's too dry. Saute 5 mins.
-Add tomato paste, bay leaf, thyme, garlic and pepper. Toss. Saute until vegetables are lightly caramelized.
-Add beans and toss. Saute 5 mins. Add stock and bring to boil. Turn heat to low and simmer uncovered until right consistency. Season to taste.

Salsa Verde
1 cup Basil
1 cup Italian Parsley
1 cup Mint
3 fillets of Anchovies
1 Tbsp Capers
2 Tbsp Red Wine Vinegar
2 tsp Dijon Mustard
2 cloves Garlic, peeled
1 small Shallot, peeled
1 tsp Black Pepper
1/2 cup EVOO

- Throw everything in a blender. Blitz and set aside. No salt.

Putting it altogether:
-Make bean stew until half way through last step when it's simmering.
-Sear lamb and set aside. Deglaze. Add pan jus to bean stew.
-Blitz salsa verde.
-Bean stew is ready. Fold in 1 Tbsp of Salsa Verde.
-To plate, ladle stew in the middle of plate, top with lamb. Drizzle remaining Salsa Verde if desired.
-Serve.