22nd May 2020
Seared scallops, miso glaze, sesame puree & verjus cream
Don't be scared of cooking scallops as long as the pan is sizzling hot when you sear them and make sure you pat them down with a dry tissue so they go in the pan as dry as you can this will give them a lovely brown colour.
100g brown miso paste
50g dark soy sauce
100ml sesame oil
Add all ingredients to a blender and blend until smooth. You can store your miso glaze in a covered container in fridge for up to 1 month. It can also be used on many vegetables, meats and fish to add an umami punch to any dish. You can cheat and buy a miso sauce from the supermarket to save time.
Wrap the turnips in foil with oil and salt and bake in the oven 180c 45 mins. Remove the foil and peel off the skins, then cut them into pieces. Store in a container for up to 3 days so they can be used in multiple dishes and salads.
White wine sauce
100 ml sweet white wine (verjus is better if you have but is expensive so sweet white wine is a good alternative)
150ml double cream
Sprig of thyme 4-5 peppercorns
Salt to taste
Add white wine to a pan with peppercorns and thyme, and reduce to a syrup until the colour becomes darker. Add the cream and bring to the boil. Continue to boil until the cream thickens and then strain into a container. Again, this can be stored for 2-3 days in the fridge. This white wine sauce is a versatile sauce and can be used with different fish and vegetables.
Sesame puree (Tahini)
10 tbsp of sesame seeds - toasted
5 teaspoons of sesame oil
1 ¼ teaspoons of salt
2 tbsp of tepid water
Toast off your sesame seeds in a dry pan until golden, place in a blender and blend until powdery. Add in the oil and blend again. Slowly add the water until smooth and glossy. Store in an airtight container for up to a week.
Sesame puree (Tahini)
50g mixed sesame seeds (black and white)
1 tbsp orange juice
25ml glucose syrup (available in supermarkets)
25g plain flour
75g icing sugar
Add butter, glucose, and orange into a pan and gently warm until combined. Sieve the flour and icing sugar and add it to the orange mix. Add sesame seeds and place in a bowl. Allow to rest for 1 hour.
Preheat an oven to 180c. Once cooled, use 2 slip mats (or greaseproof paper if you don’t have these). Place the mix onto one of the sheets, then place the other sheet on top and use a rolling pin to roll flat. Once rolled out, place in the oven for 12 minutes. Take out and allow to cool slightly before removing the top piece of greaseproof paper. Leave to fully cool and then break into desired pieces and put in an airtight container for up to 1 month.
If you want to save time then you can buy sesame snaps from the supermarket and will work in a similar way.