CAULIFLOWER, APPLE AND HORSERADISH PUREE
• 2 in number coxes or granny smith apples, peeled and diced
• 20g unsalted butter
• 200ml apple juice
• 1 head of cauliflower, shredded
• 200ml milk
• Salt and freshly cracked black pepper
• 50g freshly grated horseradish
Prepare the apples and cauliflower. Heat a large saucepan, melt the butter, once it starts to foam add the apple, cauliflower and seasoning. Saute until the cauliflower and apple starts to take on a bit of colour, reduce the heat and add the milk. Cover the pan with a lid and gently simmer until the cauliflower and apple is tender, add the freshly grated horseradish and blend until smooth, taste and adjust the seasoning if need.
APPLE CRISPS
• 1 granny smith apple
• 200ml cold water
• 200g caster sugar
• juice of one lemon
Preheat the oven to 100 °C.
Dissolve the sugar in the water and lemon juice, bring it to the boil and simmer for two minute, leave to cool until needed.
Wash the apple and remove the core with a apple corer, slice the apple finely using a mandolin approximately 2mm thick slices. Dip each slice in the cooled suryp and lay it flat on a baking tray lined with baking paper. Dry the apple crisps in the preheated oven for approximately 30 minutes, keep a eye on it so that it does not brn however the crisps must dry and be crisp once cooled.
CAULIFLOWER BEIGNETS
• 1 cauliflower head divided into 20 pence piece florettes
• 20g cornflour
• 75g self-raising flour + 2tbs extra
• 125ml sparkling water
• 1 free range egg yolk
• 2 free range egg whites
• Salt
• Sunflower oil for deep-frying
Mix the flour, cornflour, salt, egg yolk and sparkling water into a smooth paste. Whip the egg whites until fluffy and stop just before the soft peak stage . Fold the egg whites into the beignet batter and leave to settle for five minutes.
Cook the cauliflower in salted boiling water until tender, refresh in ice water and drain well.
Mix the two table spoons of extra flour with a some of the curry salt.
Heat the oil to 160ºC. Once it reaches the correct temperature, toss the cauliflower in the seasoned flour, dust off the excess and then dip each florette in the batter and fry them for about two minutes until golden brown all over. Drain on kitchen paper and season immediately with salt and serve immediately.
CURRY SALT
• 1tbs mild curry powder
• 2tbs Maldon sea salt
Mix the ingredients and keep in a air tight container until needed. This salt is handy and makes a lovely seasoning for white fish such as cod, skate, halibut.
To use season the fish or scallops with the curry salt as per normal salt seasoning and cook immediately. Do not leave the fish or scallop to sit with the salt as it will draw out moisture and make the fish dry, rubbery and tasteless.
PAN-SEARED SCALLOPS
• 12 hand dived scallops, prepared
• Curry Salt
• 1tbs peanut or sunflower oil
Heat a non-stick frying pan with the oil, season the scallops of both sides with the curry salt, once the pan is hot enough place the scallops presentation side down into the pan for 2minutes, the scallops will caramelise and turn golden, flip it over and continue cooking for a further 1 minute on the reverse side. Drain and plate the dish up immediately.
TO SERVE
Heat the puree and spoon it onto the plate, arrange the cauliflower beignets and serve three scallops per portion, arrange the apple crisps and garnish lightly with herb cress leaves.