Valentine's Meal Cooking Instructions
Cooking Instructions For Our Valentine's Meal
Cumbrae rock oyster, smoked bacon & horseradish crumb.
INGREDIENTS: oyster (MOLLUSC), smoked bacon, ciabatta crumb (GLUTEN), horseradish.
METHOD: On a hard surface wrap the oyster in a thick tea towel exposing the sharp end. Hold the oyster firmly and place an oyster knife into the joint with some pressure and a twisting motion until the top part of the shell becomes loose. Check the oyster for any pieces of shell. Do not wash under water. Top the oysters with the bacon crumb. The oysters can be eaten chilled or if desired placed under a hot grill for 1 minute.
Yellow fin tuna carpaccio, garlic oil, crispy shallots, shaved parmesan, pomegranate.
(FOLLOWING FOOD SAFETY GUIDELINES THIS WILD TUNA HAS BEEN PREVIOUSLY FROZEN FOR CONSUMPTION RAW. DO NOT REFREEZE)
INGREDIENTS Tuna (FISH), garlic, olive oil, shallots, pomegranate, parmesan (DAIRY).
METHOD: Remove tuna from the fridge 15 minutes before serving. Place the tuna onto 2 serving plates. Sprinkle with a little sea salt and top with the pomegranate, parmesan, crispy shallots, and finally drizzle with the garlic olive oil.
Harissa baked butterflied seabass for 2, sweet spiced Moroccan carrots, braised lentils, citrus yoghurt dressing.
INGREDIENTS Seabass (FISH), carrots, harissa, lemon, lime, orange, garlic, lentils, yoghurt (DAIRY), onion, rose petals, paprika, peppers, cumin, ginger, tomato.
METHOD: Preheat oven to 190oc. Remove the whole bass from packaging and place on a baking sheet. Remove carrots from packaging and place on a separate baking sheet. Transfer both to the heated oven and cook for 20 to 25 minutes. During cooking give the carrots a good shake 2 or 3 times. You want the liquor to reduce and become sticky and sweet. The lentils can be heated in a small saucepan over a low heat or simply microwaved for 2 to 3 minutes. When ready check the bass by inserting a sharp knife or skewer through the thickest part of the fish if there is no resistance it’s done. Place the bass on a large serving plate, garnish with some lemon wedges and fresh coriander if desired. Put the roast carrots and braised lentils into serving bowls and drizzle the lentils with the citrus yoghurt dressing. Ensure all dishes are piping hot throughout.
Poached Conference pear, toasted coconut crumb, passionfruit curd, bitter chocolate sauce.
INGREDIENTS: Pear, coconut, passionfruit, curd (EGGS, DAIRY), biscuit crumb (GLUTEN), chocolate, cream, milk (DAIRY).
METHOD: Empty the pears into a saucepan with a lid and very gently simmer for 2 to 3 minutes until warmed through. Remove the chocolate sauce from the tub and gently melt in a small saucepan do not simmer or the sauce will split. Place
the warmed pears on 2 serving bowls with the chocolate coconut crumb at the side and top the crumb with a dollop of passionfruit curd. Serve with the warmed chocolate sauce at the side and enjoy.