Crab Cake - Grilled Scallops - Coconut CreMe BruLEE - Chocolate Fondant

 
Crab Cakes

Ingredients for 2 servings

6 Oz Fresh Crab Meat
1 Oz Onion oz Celery oz Garlic
1/4 Butter
1/4oz Cream
1/2 Pint Fish stock
2 sprigs, finely chopped Basil
1 oz Gluten Free bread Crumbs
1/4 Piece, finely chopped hot chilis Hot sauce
Salt & Pepper

Method

Melt the butter in a Pan. Add the onion, celery and garlic and Sautee for 3 minutes. Add in Crab meat and cook for another 5 minutes. Add Cream, stock and bread crumbs and cook whilst stirring for further 5 minutes. Finally add in basil, chopped chilis, salt and pepper. Leave the Mixture to cool. Portion the Mixture and Grill on a Hot skillet until golden brown on each side. Serve the Crab Cakes with shadow Bennie dressing

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Grilled Scallops

Ingredients for Two Servings

• 4 Pieces Jumbo Scallops
• 1/4 oz Virgin Olive Oil
• 1/4 oz Finely Chopped Garlic
• Salt & Pepper
• 1/4 oz Coriander finely chopped
• 1/4 Piece, Lemon Juice & Zest

Method

Mix lemon Juice, zest and Coriander together, Pad dry the Scallops and place on a tray. Season the Scallops with Garlic, Salt, Pepper and olive oil. Prepare Grill to a Medium Heat Grill Scallops for 1 1/2 minutes on each side ensuring its charred enough Baste the Scallops with the Coriander Mixture and sear for 5 seconds. Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves

Chocolate Fondant

Ingredients for 2 servings

• 1 oz Melted Chocolate
• 1/4 oz Melted Butter
• 1 oz icing Sugar
• 1 whole Eggs
• 1 Teaspoonfuls Tia Maria

Method

Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs
Mix the Ingredients for 5 Minutes
Pour the Mixture into a nonstick baking Mat
Cook the mixture in a hot medium oven for 8 Minutes
Once cooked, loosed the sided with a palette knife if necessary
Pop a plate on top of each and flip over to turn out
Serve the Chocolate Fondant with vanilla Ice cream

Coconut Creme Brulee

Ingredients for two servings

• 4 Egg Yorks
• 2 oz Sugar
• 1/2 Pint Cream (Luke Warm )
• 1/4 oz Coconut Milk
•
Method

Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute
Pour in the warm Cream and whisk for another 20 seconds
Strain the Mixture
Scoop off all the pale foam sitting on top of the Mixture
Stir for 5 seconds
Pour the Mixture into ramekins and place over water bath trays
Bake the Creme Brulee in a low heat for 30 Minutes or until it as set softly
Remove from heat and allow to cool
Refrigerate until ready to serve
Sprinkle Sugar and spread evenly on top
Using a Torch melt the sugar and form a crispy top
Allow the Creme Brulee to sit for 2 Minutes before serving