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COOKERY
SEARED SCALLOPS WITH BRITTLE PARMA HAM
PAN-GRILLED BRUSCHETTA WITH RED ONION MARMALADE AND GOATS' CHEESE
SWEET TEATIME BRUSCHETTA WITH BERRIES AND CREAM

SEARED SCALLOPS WITH BRITTLE PARMA HAM

Seared food is cooked quickly over a high heat to seal the outside and form a nice crust. Scallops cook fast and carry on cooking off the heat, so keep a careful watch on them

Serves 4

  • 4 slices Parma Ham
  • 12 large scallops
  • Freshly ground black pepper
  • 125 salad leaves such as lamb's lettuce

To drizzle

  • Extra virgin olive oil
  • Balsamic vinegar

 

 

Heat a stove-top grill pan until very hot. Add the Parma ham and cook for 1-2 minutes on each side until crisp. Remove and set aside

Grind black pepper over the scallops then add them to the hot grill pan. Cook for 1-2 minutes on each side until opaque.

Divide the salad leaves between 4 plates. Lightly drizzle with oil then with a little balsamic vinegar. Top the salad with 3 scallops, then break over the brittle Parma ham. Sprinkle with pepper and serve at once

 


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PAN-GRILLED BRUSCHETTA WITH RED ONION MARMALADE AND GOATS' CHEESE

Char-grilled bread is more than just toast - it stays chewy on the inside, has a smoky flavour and lovely stripes from the grill pan. The red onion marmelade gives a lovely bite

Serves 4

  • 4 large handfuls of mixed salad leaves
  • 2 ciabatta rolls, halved crossways
  • 1 tbsp extra virgin olive oil, plus extra for serving
  • Salt and freshly ground black pepper
  • 4 tbsp red onion marmalade
  • 125g soft, mild goats' cheese

 

 

Heat a stove-top grill pan until hot. Add the ciabatta and cook for 1-2 minutes on each side until lightly toasted and charred.

Meanwhile, put the salad leaves in a bowl, add the olive oil and salt and pepper to taste.

Spread the onion marmalade on the toasted ciabatta and put onto serving plates. Add a handful of salad and crumble the goats' cheese on top. Sprinkle with olive oil and lots of black pepper.

 


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SWEET TEATIME BRUSCHETTA WITH BERRIES AND CREAM

Bruschetta doesn't have to be bread - teacakes can also be toasted on the grill pan. Cook the fruit very briefly, so it just begins to soften and release its sweet juices without becoming mushy

Serves 4

  • 2 teacakes, halved
  • 15g unsalted butter
  • 1 tbsp caster sugar
  • 250g fresh medium strawberries, rinsed, hulled and cut into quarters
  • 250g fresh raspberries
  • Clotted or thick cream to serve

 

 

Heat a stove-top grill pan until hot. Add the teacake halves and cook for about 1 minute on each side until lightly charred.

Heat the butter in a frying pan until melted. Add the sugar and strawberries and cook for about 1 minute, stirring frequently, until the sugar has dissolved. Add the raspberries and cook for about 20-30 seconds.

Put a teacake, cut side up, on each serving plate. Spoon over the hot fruit and serve with a dollop of cream.

 


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