Coquilles St. Jacques is a classic of French cuisine, gently poached scallops and mushrooms in a rich, cream sauce, garnished with enriched mashed potato and gratinated.
Starters and Snacks
Sauté Scallops, Sweet Potato and Coriander Purée with braised Chorizo
This recipe is a marriage made in heaven, sweet pan-seared scallops, a lightly spiced, well-seasoned sweet potato purée and pungent rich braised Chorizo sausage. This is warming indulgent dish ideal on a crisp cold winters day.
Easy Chicken Liver Parfait
The best thing about this recipe is that it does not require the poaching in a water bath or bain-marie that you find in classic pâté and parfait recipes. Actually, make that the second best thing, the most important thing you need to know about this parfait is it is delicious, absolutely delicious. It is easily adapted, and you can fancy it up a little up by substituting duck livers for chicken and adding extra flavours like orange peel, tarragon, and Cointreau.
Cauliflower Veloute with Cauliflower Pakora and Curry Oil
This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.