KATKAT'S KITCHEN
RECIPES FROM KATKAT'S KITCHEN
Baked Onions With Pancetta
Baked Onions With Pancetta
are a lush wicked addition to a roast. Baked onions are very versatile, they are a wonderful addition to a roast when you already have the oven on, and Baked Onions with Pancetta are just richer than the usual plain baked onion. They go well with vegetarian and meat meals.
Florentine Baked Tomatoes | Top Weight Loss Programs
Florentine Baked Tomatoes. 6 Servings. 6 medium Tomatoes 1 Small Onion, finely chopped 2 Tbl Butter 1 Garlic clove, minced 1 Pkg Frozen spinach, Chopped 1/3 cup 2% milk. Salt and pepper, to taste 3 Tbl Bread crumbs …
http://www.topweightlossprograms.mobi/
Community Digest 2/29/12
A bake sale and a variety of hot foods will be served all day in the cafeteria. Admission is free. All proceeds benefit the Lake-Lehman Music program. For information, call 477-2935 or www.lake-lehmanmusic.com, or email to bandcraftshow@gmail.com.
www.pennlive.com
Method For Baked Onions With Pancetta
4 large onions
Olive oil
2 cloves of garlic
4 sprigs of fresh rosemary
8 tablespoons of double cream
2 handfuls of grated parmesan
sea salt and black pepper
4 slices of pancetta or smoky bacon rashers
Method
Peel and boil the onions for fifteen minutes. Trim the ends so that they stand square on the baking tray and finely chop those ends. Preheat the oven to gas 6 or 200 degrees C. Sauté the chopped ends of the onion with the garlic and rosemary to soften. Take off the heat and add the parmesan, stir gently until melted and then add the cream. Season.
Wrap the bacon or pancetta around the onion and secure in place with a rosemary twig, or a cocktail stick. Place the boiled onions on the baking tray and then spoon in the parmesan cream and onion filling. Cook for twenty five minutes until golden brown.
Variations for Baked Onions with Pancetta
Try blue cheese, or a strong cheddar instead experiment with different herbs tarragon is fantastic with baked chicken, sage is perfect for pork.
Baked Onions with Pancetta will brighten a simple weekday supper or they will make your roast look as though you slaved for hours. For an extra special taste sensation, drizzle the tops of each baked onion with pancetta with good quality aged balsamic vinegar. Roasting onions softens and sweetens them, enhancing their natural sweetness, turning them into a luscious accompaniment to meats of all kinds. To prepare the onions up to a day ahead, assemble the dish without the Parmesan, then chill the Baked Onions With Pancetta.
Baked ricotta with olives
I have been making my ricotta for some time now and I have been looking for some new ways to use it. Baked ricotta with olives was an experiment. Homemade ricotta is great on pizzas, and in lasagna, but I wanted baked ricotta in a different way.My next baked ricotta with olives will definately have red peppers added.
Baked ricotta with olives
Ingredients
400g fresh ricotta cheese
1 ounce of freshly shaven parmesan
1 Large organic egg, lightly beaten
1 Tablespoon fresh thyme leaves, chopped
1/2 cup chopped pitted mixed olives
1 teaspoon olive oil
Fresh thyme sprigs, to serve
Method for Baked Ricotta with Olives and Thyme
Preheat oven to 200°C
Lightly grease a 6.5cm-deep, 5.5cm x 16cm (base) tin or ceramic loaf pan. Line a baking tray with baking paper.Combine ricotta, egg and chopped thyme in a bowl. Season with pepper and add the parmesan. Stir in olives. Spoon into prepared pan. Smooth top.
Bake for 20 to 25 minutes or until ricotta is just set. Turn out onto prepared tray. Drizzle with oil. Bake for 10 to 15 minutes or until golden. Set aside for 5 minutes. Top with thyme sprigs.
Variations on baked ricotta
I got my inspitration from Gourmet Girl but I decided to put the olives in baked ricotta. If you want to make your ricotta for baked ricotta a good recipe is found here
Spinach and bombay Potatoes Pastry
Spinach and bombay Potatoes Pastry
Bombay potatoes are taken to a new level with this crisp pastry which makes a perfect luncheon dish or serve it on a buffet or as nibbles with drinks. The perfect drink is an ice-cold lager.
Halal Recipes: Bombay Potato Curry
Ingredients. 500g Halved new potatoes; 1 tbsp Olive Oil; 1 Large sliced onion; 1 tbsp Medium Curry Powder; 400g Tinned Chopped Tomatoes; 2 tbsp Mango Chutney. Preparation. Add the potatoes to a saucepan and cover …
http://magicalreaction1.blogspot.com/
Kim’s Bombay Potatoes | veggierecipeexchange
Kim’s Bombay Potatoes. 3 large potatoes, peeled, cubed and boiled until just cooked 1 tbspoon cumin seeds, onion seeds and curry leaves, mixed (a tsp of each will do nicely and yes, crush the curry leaves) 1 tspoon salt …
http://veggierecipeexchange.blogspot.com/
Ingredients for Spinach and Bombay Potatoes Pastry
200ml/7fl oz vegetable oil
2 onions, sliced
450g/1lb potatoes, cubed
2 tablespoons coriander seeds, toasted in a dry frying pan and ground to a powder
1 tablespoon cumin seeds, toasted in a dry frying pan and ground to a powder
1 tablespoon garam masala
1 teaspoon ground ginger
2 garlic cloves, finely sliced
3 red chillies, finely chopped
salt and freshly ground black pepper
450g/1lb fresh baby spinach
100g/3½oz pistachios
270g/9½oz pack filo pastry, cut in 15-20 sheets
50g/2oz butter, melted
1 tablespoon honey
To serve
Greek-style yoghurt
sesame seeds
Method
Preheat the oven to 180C/350F/Gas 4.
Heat one tablespoon of the oil in a frying pan and fry the onions for 4-5 minutes, or until golden-brown. Remove from the pan and set aside.
Pour half of the remaining vegetable oil into a baking tray and heat in the oven until it starts to smoke. Carefully add the potatoes to the hot oil and stir gently to coat them in the oil. Add the spices, garlic and chilli and season with salt and freshly ground black pepper. Roast in the oven for 25 minutes. Remove the potatoes from the tray with a slotted spoon and set aside to cool.
Reduce the oven to 160C/300F/Gas 2.
Mix the onions, potatoes, spinach and pistachios together in a bowl until well combined. Season with salt and freshly ground black pepper.
Grease a 36cm x 24cm/15in x 10in ovenproof dish. Place a sheet of filo pastry in the bottom of the dish and brush all over with melted butter. Repeat the layering and greasing process with a further two sheets of filo pastry, leaving the top layer unbuttered.
Spread one third of the potato and spinach mixture on top of the pastry in an even layer.
Add five more pastry sheets to the dish in layers, greasing in between each layer with melted butter. Spread over another third of the potato and spinach mixture.
Repeat the process with another five pastry layers and the remaining potato and spinach mixture. Finish with the last five sheets of filo pastry. Brush the top layer of pastry with the remaining melted butter drizzle over the honey.
Using a sharp knife, cut a criss-cross pattern into the top layer of pastry. Place in the oven for 30-40 minutes, or until the pastry layers are crisp and pale golden-brown.
To serve, spoon a portion of the pie onto each plate. spoon the yoghurt alongside and sprinkle with sesame seeds.
Smoked cheese croquetas with chimichurri sauce
Smoked cheese croquetas with chimichurri sauce are my favourite snack on two levels I love the deeply satisfying South American chimichurri sauce (yes I know it is normally served with steak, but this is the vegetarian variety. The second reason I just love it is the fact I love smoked cheese.[box]Smoked cheese croquetas with chimichurri sauce are my favourite snack on two levels I love the deeply satisfying South American chimichurri sauce (yes I know it is normally served with steak, but this is the vegetarian variety. The second reason I just love it is the fact I love smoked cheese. [/box]
Lamb Meatballs in Red Wine Sauce with Mint Chimichurri …
Lamb Meatballs in Red Wine Sauce with Mint Chimichurri … Submitted by Karol on February 15, 2012 – 2:44 pmNo Comment. I also made a red – wine sauce , and simmered the meatballs to add richness. Turns out, I like the sauce enough …
http://www.wineglaze.com/
Ingredients for Smoked cheese croquetas with chimichurri sauce
Ingredients
For the croquetas
60g/2oz unsalted
1 Tablespoon olive oil
½ leek, finely chopped
60g/2oz plain flour, plus extra for rolling
250ml/9fl oz soya milk
100g/4oz smoked cheddar, grated
75g/2½oz fresh or frozen peas
Salt and freshly ground black pepper
1 Teaspoon grated nutmeg
1 Tablespoon chopped fresh coriander
2 free-range eggs
150g/5½oz fresh brown breadcrumbs
Olive oil to deep fry
For the chimichurri sauce
8 large handfuls of coriander, chopped
5 garlic cloves, chopped finely
½ red onion, very finely chopped
2 handfuls of chopped oregano
150ml/5fl oz extra virgin olive oil
50ml/2fl oz sherry vinegar
½ lemon, juice and zest
Method
For the Chimichurri Sauce
For the chimichurri sauce, mix together all the ingredients in a bowl and serve alongside the croquetas. Make it first so the flavours develop.
Heat the butter and oil in a saucepan and gently fry the leeks for 3-4 minutes, or until softened. Stir in the flour a little at a time and cook for five minutes. Add the milk gradually and then cook for 15 minutes, stirring all the time. Take off the heat and add the cheese, when it is melted add the peas, nutmeg, coriander and seasoning. Cover the sauce with wet Clingfilm to stop it forming a skin.
For the coating, beat the eggs in a bowl and sprinkle the breadcrumbs onto a plate. Heat a deep heavy-bottomed saucepan half full of olive oil to 180C/350F, until a breadcrumb sizzles and turns brown when dropped into it.
Once cooled, roll the croqueta mixture into cylinders of approx 7.5cm/3in long, using floured hands.
Dip the croquetas in the beaten egg and then roll them in the breadcrumbs to coat completely. Repeat the egg and then breadcrumbs, which will give a real crisp coating. Fry the croquetas for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and set aside to drain on kitchen paper.
Images provided by:
www.flickr.com
Butternut, walnut, ricotta and sage Pasty
Butternut, walnut, ricotta and sage Pasty
may not be your idea of a Pasty and truth to tell it is not the archetypal Cornish pasty, which is made with onion,minced meat and root vegetables, but Butternut, walnut, ricotta and sage Pasty does share some common characteristics. The walnuts add texture which the minced meat does, the ricotta adds a creaminess which replaces the gravy, and the sage adds a characteristic bitterness.
Cornwall is famous for its tin mines and the miners used to take the pasty down for lunch. Sometimes it had jam at one end and the meat in the other, but as neither end was marked it was pot luck whether or not you got your dessert first.
Butternut, walnut, ricotta and sage Pasty is perfect served warm as a snack or cold on a picnic because as the pastry is robust it travels well. The next time I make it wild mushrooms will make a nice addition.
Butternut, walnut, ricotta and sage Pasty
Ingredients
1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes
1 red onion, thinly sliced
2 tablespoons extra virgin olive oil
20 sage leaves, shredded
Salt and freshly ground black pepper
800g/1lb 12oz ready-made shortcrust pastry
120g/4oz walnuts, toasted
500g/1lb ricotta
4 tablespoons pumpkin seed oil
1 free-range egg
Pinch salt
3 tablespoons flour, plus extra for dusting
Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment.
Method
Mix the butternut squash, onion, olive oil and half the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray. Roast until the squash is cooked (when a fork goes through it easily), then take from the oven and leave to cool.
Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece.Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes.
Once the butternut squash has cooled, tip it into a large bowl and mix in the walnuts, ricotta and pumpkin seed oil, making sure you don’t crush the squash.
Take the pastry rounds from the fridge and allow them to come up to room temperature. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash – it’ll be easier to do this one piece at a time.
Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, and then carefully fold the pastry in half, making sure the filling is enclosed. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this – otherwise it can make the pasty pop open in the heat of the oven. As you finish each pasty, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork. Bake for 25-35 minutes, until the pastry is golden and cooked. Serve hot or cold.
Learn How to Make Cornish Pasties in a Eclectic Manor House …
Is it time for your mid-day tea break? Then pour your self a cuppa and learn how to make authentic Cornish pasties in this short but entertaining video from The Guardian, a UK newspaper. Our cook today is Kay Bolitho and …
http://www.thekitchn.com/feedburnermain
Baked Herbed Scotch Eggs
Baked Herbed Scotch Eggs are the new healthier Scotch eggs
The old fashioned idea of fried scotch eggs has long gone there are healthier ways of making Baked herbed Scotch Eggs, they are tasty as well as healthier. I tend to use a Cumberland sausage bought in a roll rather than conventional sausages. The old fashioned Scotch egg is a hard boiled egg, wrapped in Sausage meat, then dipped in egg and wrapped in dried bread crumbs, then deep fried to give them a crunch .
It is a very tactile recipe and it is difficult to get it done without getting your fingers messy, but Lorrainne Pascuale recommends that you wrap the hardboiled eggs already dipped in flour in squashed sausage meat in cling film. So baked herbed scotch eggs is less messy to make as well as healthier.
Oscars Recipe: ‘Tree Of Life’ Chicken Scotch Eggs
And for a few of us disbelievers, the true appeal in the film lies in the fact that its natural food pairing is a Scotch Egg. Not just any Scotch eggs, but a metaphoric one to boot. An enigma and a riddle bound together; this is a chicken-wrapped egg.(sic- as opposed to a baked herbed scotch egg
www.huffingtonpost.com
Baked herbed Scotch Eggs
Adapted from Lorraine Pascale’s Baked Herbed Scotch Eggs
Ingredients
4 large organic eggs hard boiled (duck eggs are great)
500g of Cumberland sausage skinned
2 large handfuls of your favourite soft herbs, I Love sage, but lemon thyme, thyme, orange thyme, rosemary, mint are all good
Flour to coat the eggs with
1 beaten free range egg to dip the final sausage covered egg in
Fresh breadcrumbs from a wholemeal loaf
A low fat spray to coat the Scotch eggs in
Method for Baked Herb Scotch eggs
Hard boil the eggs dip in flour so that the sausage meat has something to stick on. Take a handful of sausage meat and herb mixture, and press the hardboiled egg into it, and press around to seal the egg. It is not as vital that the Baked herbed scotch egg because it is less likely to part company from the egg when baked. Dip the coated egg in the beaten egg then in fresh crumbs. Add a cooking spray and bake for about thirty minutes.
Baked herbed Scotch Eggs Serving suggestions
Images provided by:
mycookingmagazine.com
Scotch eggs are great picnic food, they transport really well for a packed lunch for the kids, a snack or a full grown picnic. They are best served at room temperature once cooled, though they can be served warm from the oven. In fact if the eggs are still runny they are perfect. Use any combination of fresh or dried herbs in the sausage meat. You can also use other flavourings such as garlic, chutney, relish or piccalilli. Baked Herbed Scotch Eggs are a great food to make a batch of on Sunday and keep in the fridge to dip into for lunch or a snack. Scotch eggs are not actually Scottish, they are English made originally by the quintessentially British departmental store Fortnum and Mason’s.
I like to eat mine for lunch with a huge bowl of green salad, but they are also great with a baked sweet potato that is crisp and covered with alioli, a garlic mayo. Baked herbed scotch eggs are also good as a brunch or supper dish or a snack, in fact there uses are only restricted by your imagination.You can add mustard to the sausage meat or any fresh relish. If you add fresh onion very finely chopped, it gives the baked herbed scotch eggs some texture as well as taste.
Variations on Baked Herbed Scotch Eggs
Use quails eggs to make tiny Baked herbed scotch eggs which are perfect with drinks and healthier than peanuts. Baked Herb Scotch eggs are perfect as an appetiser with Baked Ricotta with Olives with Baked herbed Scotch eggs. Make a mustard mayonnaise to dip the Baked herbed Scotch Eggs in by stirring 1 tablespoons of French’s mustard into 3 tablespoons of top quality Mayo.
Final thoughts on Baked Herbed Scotch Eggs.
Scotch eggs were very popular in the seventies, and then the idea of Scotch eggs waned when we became more aware of health issues from fried food. However by following the Baked Herbed Scotch Eggs recipe you can enjoy healthier less fatty Scotch eggs. They still have the same great taste as the conventional version, but they are Baked Herbed Scotch Eggs. Baked Herbed Scotch Eggs are also paleo friendly if you are on paleo diet.Lorraine Pascale’s Baked Herbed Scotch Eggs were made with ordinary sausage meat and not Cumberland Sausage.
Baked Falafel
I love falafel, but I try as far as possible not to deep fry my food, and I have been experimenting with baked falafel, which gave turned out crsipy and flavoursome on the outside and still squeashy in the middle. I have made them with red kidney beans here, but they are great with pinto beans or a mixture of both, or chick peas with pinto beans.
Ingredients
1 x 15ounce jar of red kidney beans, drained
1 small red onion, chopped
2 cloves of garlic, chopped
1 large handful of fresh of coriander, chopped
2 tablespoons flour
1 tablespoon ground coriander
1/2 tablespoon of cumin
salt and pepper
2 tablespoons olive oil
Preheat oven to 350 degrees.
Mash the beans roughly with the chopped garlic and onion. Blend together and add the rest of the ingredients except the oil.
Shape into golf sized balls and place in preheated baking dish. Drizzle the olive oil over and bake for 15 minutes, turn them over halfway through cooking. Serve hot when they are golden brown with a salad and hummus.
Baked falafel would be great with this borani esfanaaj a Persian Salad
Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj
Spinach and Yoghurt with Caramelised onions
Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj, was not in my mind when I went our for dinner last week. I spent the week in Ramsgate with my brother Leo, and his new wife Cornelia and we had a fantastic time, eating out every night and chilling out. Although all of the food we ate was delicious, the grilled sword fish steaks, duck breast salads, etc what impressed me the most was the simplest dish, On Saturday evening we went to a wonderful Iranian restaurant, it was simple and inpretentious, but the food was spectacular.
I fancied a duck breast salad with walnuts and pomegranites and it did not dissapoint, but I espied a spinach dish going to another diner and ordered that as well. It was
Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj
and the taste of it was wonderful. The Belgians have an expression and they apply it to food that is sublime, the expression is “it tastes like like angels weeing on your tongue”, and this simple but stunning spinach dip fits the bill.
of course I could not leave without getting the recipe an the only difference was that I used fresh spinach and the chef used frozen as he said that fresh wwas too wet. I blanched the spinach for half a minute and then squeezed it almost dry, I also added a touch of lemon juice for acidity, but I am giving you the recipe he gave me. As an afterthought I served it with a few chopped walnuts on top. I served it with celery stick and Home made parathas and I will be definitely making it again. I often find it difficult to eat breakfast, but this I could manage every morning. I may add some chopped frsh mint next time instead of the walnuts, but in all honesty the beauty of this dip was its simplicity, it is definitely a case of less is more.
My husband Leo and I met on a bus going to Tibet in 1976, in fact we met thirty five years ago today and we were in Iran when the Shah fell. We both loved the fresh food we tasted and it made a change to eat it again. if you want ot make your own yoghurt and it is very easy if your kitchen is warm enough, Homemade Yoghurt recipe
Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj
2 tablespoons olive oil
2 thinly sliced
4 garlic cloves, finely chopped
8 ounces of frozen spinach
4 ounces of thick full fat Greek style yoghurt.
Method
Heat the oil in a large frying pan over low heat. Add onion and cook, stirring occasionally, for 15- 20 minutes or until onion is golden and caramelised, this cannot be rushed. Add the garlic and cook, stirring until it is aromatic.
Defrost and drain the spinach and then dry fry it until, all the water evaporates. Add the caramelised onions and garlic, add the yoghurt and season.
Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj
is a versatile dish that can be added to a buffet, or brunch, it can be used as a sandwich filling or it can be used to stuff hard boiled eggs. Many spinach dips are too creamy and rich with loads of mayonnaise but this Spinach and Yoghurt with Caramelised onions – Borani Esfanaaj has a healthy clean taste which was unbeatable.
Mackerel Tartare with Pickled cucumber and horseradish cream
I love mackerel and I love raw fish so the fresh taste of mackerel tartare ticks all my boxes completely. mackerel tartare needs strong flavours and here we have the flavour of horseradish cream and ginger and pickled cucumber.
I also love wet fishing, I love catching them, gutting them etc, I forget that that is my party trick and you may well prefer not to do it. if that is the case you can buy mackerel fillets or get your fishmongers to fillet them for you.
Mackerel Tartare
In this case the mackerel tartare is served with pea shoots and avocado with a drizzle of harissa oil, to add a little chilli heat to the Mackerel tartare.
- Mackerel Tartare
Ingredients
4 mackerel fillets skinned
2 Tablespoons of large capers, finely chopped
2 shallots finely diced
4 tablespoons of dill finely chopped
1 teaspoon fresh ginger very finely chopped
1 lemon ½ juiced and ½ zested
1 lime ½ juiced and ½ zested
200ml double cream
For the pickle:
4 tablespoons of water
2 tablespoons honey
2 tablespoons white wine vinegar
Salt and pepper
½ cucumber peeled, de-seeded, thinly sliced and salted
For the Horseradish Cream
1 cup of sour cream
1/4 cup of freshly grated fresh horseradish
1 tablespoon if Dijon mustard
1 teaspoon of lemon juice
salt and pepper
Method
To make the pickle
Bring to the boil all the pickle ingredients apart from the cucumber, take off the heat and add your cucumber. Leave to cool for at least an hour to allow the flavours to meld.
To make the mackerel tartare
Skin and remove the central bones from the fillets (the bones should come out in one piece if you’re careful), and chop into small pieces, or smile sweetly at your fish monger and ask him to do it for you.
Add the chopped capers, shallots, parsley, ginger, lemon and lime juices (keep the zest to one side) and season with salt and pepper.
Mix everything except the cream together and place in the fridge. The citrus juices will partly “cook” the mackerel so allow at least half an hour.
Lightly whip the double cream, add the zest, a squeeze of lemon and lime and seasoning.
To make the Horseradish cream
Place all the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Let it rest at room temperature for an hour before serving to develop the flavours
I also grow my horseradish so it is natural for me to make my horseradish cream, but it is perfectly acceptable to serve a commercial bought horseradish sauce .
Mackerel tartare is a great lunch dish with Melba toast or as an hor d’oeuvre before salmon caponata
Seared Scallops On a bed of Chorizo, red peppers and White beans
Seared Scallops On a bed of Chorizo, red peppers and White beans is not a complicated recipe, but care has to be taken with the scallops. Scallops are expensive and if overcooked they are like leather, and they overcook very quickly, which is one of the reasons you add fresh lime or lemon juice to add flavour and stop the cooking process dead.
It has been very hot in London today about 27 degrees and that is almost unheard of at any time, never mind the last day of September. As I adhere to my Spanish background I always have chorizo in the fridge, and I eat a lot of white beans so I always have a can ready for a dip, or to add to soups or casserole. Today I went to the fish market and could not resist these fresh scallops. I hate shelling them but love eating them, if you are squeamish about scallops in the shells get your fishmonger to take them out for you.
I went to see a client today, Damien Martin in Fulham Broadway and passed a fish market on the way. I bought a kilo of them with no real idea of what to do with them. A classic Spanish is scallops with Morcilla de Burgos, or black pudding, but I could not get black pudding, but then I realised that the strong flavoured chorizo would balance the scallops just as well. Chorizo – the fresh sausage, not the dried salami oozes beautiful orange oil over the sweet, white scallops, which looks delightful.
Ingredients for
Seared Scallops On a bed of Chorizo, red peppers and White beans
1 kilo of scallops out of their shells
1 small leek, white only sliced very finely
3 red peppers
1/2 tin of white beans
Handful of fresh lemon thyme
Method
Roast the red peppers whole in the oven by placing on a metal dish and cook on medium until the skin is charred in places and covered in blisters. Put in a bowl and add a plate on the top and leave to rest for ten minutes, so the steam will loosen the pepper skin. Remove from container and peel off the skin. Cut the pepper in half, core and remove seeds and slice thinly.
Slice the chorizo into rounds no more than ¼cm thick. Place a pan over a medium heat and dry fry the chorizo for about two minutes until it oozes the lovely orange paprika oil. Take out the chorizo and add the leek and cook for one minute. Add the peppers, the white beans and the thyme to heat through.
Heat a heavy based pan until very hot, not quite smoking, but very hot add a little olive oil and then the scallops, cook for one minute and add the lime juice. Serve on top of the chorizo, leeks, beans and peppers.
Seared Scallops On a bed of Chorizo, red peppers and White beans, the alternatives
I served this as an afternoon snack rather than a meal but it can be made more substantial by adding more scallops, leek, beans and smoky bacon. Add chilli oil if you want more spice. I did not add garlic because the Spanish chorizo is loaded with garlic, but you can add garlic to taste. Seared Scallops On a bed of Chorizo, red peppers and White beans is the perfect end to summer, and it would make a lovely starter for Spanish Pizza
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