B&B Luncheon, December 2004

Coquilles St. Jacques à la Mariniere

Ingredients:

• 60 g (2 oz) butter
• 60 g (2 oz) mushrooms, sliced
• ½ cup dry white wine
• 250 g (8 oz) scallops
• 1 cup cream
• cayenne pepper
• salt and pepper
• grated tasty cheese
• lemon slices
• parsley & crab shells

Method:

Mariniere derivative is produced by creating a stock based on roasted crab shells which is used to poach the scallops and thus impart a flavour similar to Nantura Sauce.

Melt butter in a saucepan, add mushrooms and cook 1 minute. Add wine and crab shell stock and boil gently until reduced by about half.

Add scallops, simmer for 2 minutes only. Add cream, a dash of cayenne pepper, and salt and pepper to taste. Mix well and reheat. Do not boil.

Pour mixture into scallop shells or ramekins, top with a little grated cheese and place under a hot griller until melted and slightly browned.

Serve immediately, decorated with lemon and parsley.

Roasted Prime Rib Fillet of Beef Larded with Bacon

Method:

The rib fillet is prepared the day before and larded with fine quality but slightly fatty bacon. Keep covered at room temperature for a day prior to cooking then begin roasting in an extremely hot oven to seal the outside of the meat. Reduce the temperature and cook to medium rare, remove from the oven 30 minutes prior to serving and coat the outside with a wash of dijonaise mustard and return to the oven to complete the process. Let the meat rest for 30 minutes in a bain marie prior to carving.

To serve:

Served with dauphinoise potatoes (potatoes rubbed with garlic, baked with cream and Gruyere cheese and a hint of nutmeg) . carrots ambrose (julienne carrots glazed with orange sauce), poached beets, steamed broccoli & yorkshire pudding. Also with Au Jus & condiments various (hot English mustard and hopefully fresh horseradish) It is fair to warm them that the condiments provided are traditional but potent and should be added cautiously)

The Golden Dalgliesh

Method:

Prepare a pudding mix as per instruction on 'seed' or 'pearl' tapioca pack but use full cream milk, no water and extra sugar. Vanillin beans should be added to the mix or be liberal with vanillin sugar or vanillin extract. Do NOT use vanilla essence.

Place the mix into a large high side baking container, smooth the surface and let cool and set for one day. The following day brush the surface with a sugar solution and coat the entire surface with leaf gold and spray the gold surface with a mild sugar solution and return to the cool room uncovered.

Cut to portion size and serve to plate with a red fruited garnish and king island cream flavoured with vanillin bean seeds.

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