Coquilles St. Jacques is a classic of French cuisine, gently poached scallops and mushrooms in a rich, cream sauce, garnished with enriched mashed potato and gratinated.
This recipe is a marriage made in heaven, sweet pan-seared scallops, a lightly spiced, well-seasoned sweet potato purée and pungent rich braised Chorizo sausage. This is warming indulgent dish ideal on a crisp cold winters day.
The best thing about this recipe is that it does not require the poaching in a water bath or bain-marie that you find in classic pâté and parfait recipes. Actually, make that the second best thing, the most important thing you need to know about this parfait is it is delicious, absolutely delicious. It is easily adapted, and you can fancy it up a little up by substituting duck livers for chicken and adding extra flavours like orange peel, tarragon, and Cointreau.
This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.
This is a really easy, comforting recipe that freezes exceeding well so could be made in advance, it is a fantastic thick, full of sweet, smoky flavours and great served in a mug as you stand to watch the fireworks.
Seafood Feuilleté, a buttery, puff-pastry case full of sensational seafood in a creamy vermouth sauce.
Nachos have since developed and many versions exist now, including large 'loaded' platters of Nachos 'Grande' or 'Supreme' consisting of tortilla chips smothered with layers of refried beans, Chilli con Carne, grated cheese and topped with Pico de gallo or Mexican Tomato Salsa, sour cream, Guacamole and garnished with Jalapeños, coriander (cilantro) and chopped chives or spring onions.
It is estimated a mammoth 1.25 billion wings will be eaten during the 50th Super bowl.
So just as every Chinese restaurant has a version of sweet and sour, a great many have their own version of this Cantonese dish on the menu, today’s recipe, Crab and Sweetcorn Soup.
Where do you start or who do you look to as an authority for the perfect Moules marinières recipe?