tag

listimgdaily delivery in the UK

listimgQuality Guarantee

listimg24hr orderline

Seasonal Recipes & Ideas

 

User Rating:  / 0
PoorBest 

Scallops, cauliflower, apple and caramelised onion 

19 November 2019

Prep Time: 12hrs plus two weeks for fermenting    Servings: 4 portions

Ingredients 

 

  • 1 cauliflower 
  • 12 scallops  
  • 4 sprigs thyme 
  • Olive oil 
  • 2 Granny Smith apples 
  • 250ml white wine vinegar 
  • 75g sugar 
  • 5 onions finely sliced 
  • 300g cauliflower leaf 
  • 4 tbsp salt 
  • 2 tsp sugar 
  • 15g grated ginger 
  • 4 tsp Shichimi pepper seasoning 
  • 2 tbsp Korean pepper paste 
  • Almond milk (or Soy) 
  • 300g wild garlic leaves 
  • 100g sunflower oil 
  • Lemon juice 
  • Seasoning 
 

 

Instructions

  1. .Make the kimchi by chopping the leaves of the cauliflower and washing well. Sprinkle the 4 tbsp. of salt over the leaves and cover with water, leave for two hours, then drain and rinse very well, leave to drain well.  
  2. Blitz together the sugar, pepper paste, shichimi seasoning and ginger together. Using gloves, mix well over the cauliflower leaf and place in a jar pressing it down well. Leave at room temperature for 2-5 days to ferment pressing it down in to the liquid. Once a good fermented flavour has established put in to the fridge for at least a week before use. 
  3. Separate the florets of the cauliflower from the stalk, peel the stalk in to a cylinder shape and slice very thin on a mandolin, marinade in olive, thyme, salt and lemon juice for one hour at least. 
  4. Make the wild garlic oil by washing the leaves well and leaving them to drain. Place in a Thermomix at 80c for eight mins with the sunflower oil, cook and blitz and then strain through muslin cloth or paper towels. Gently heat the oil and wild garlic on the stove being careful not to get the oil too hot then blend well and strain. 
  5. Bring the sugar and vinegar to the boil and leave to cool. 
  6. Dice the apple and vac pac with a little of the pickle for at least 10 minutes, or leave covered for an hour in a container 
  7. Blitz the florets of cauliflower quickly, in a large pan using veg oil, caramelise the cauliflower until golden, blitz well with a little almond milk to get the correct consistency, season and reserve to one side. 
  8. Caramelise the onions in a pan with veg oil until golden brown, spread thinly on a silpat or parchment and dry out in a hot cupboard over night or in a de-hydrator. 
  9. Grill the scallops and re-heat the puree. Serve everything together on the plate. 

 

 

Online Ordering

Fresh Food Hub logo

We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more!

Start Your Order

Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463

MODERN SLAVERY & HUMAN TRAFFICKING STATEMENT

PAY GAP REPORT 2018

Privacy PolicyCookie Policy  |  Site Map  |  Terms & Conditions

Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD