Recipe Talk

I am desperate to get a copy of a recipe of pork belly and scallop - surf and turf by Christine Osmond. Any help will be very much appreciated

Native Scallops with Pork Belly and Spiced Carrots

Chef Richard Corrigan of Lindsay House - London, UK

Adapted by StarChefs

Yield: 4 Servings

Ingredients:

Pork belly

1 large pork belly (9-11 pounds)

1 Tablespoon unsalted butter

4 onions, finely sliced

1/2 head of celery, finely sliced

1 star anise

3 cardamom seeds

1/2 Tablespoon fresh ginger, chopped

2 cloves of garlic, crushed

1/3 bunch fresh thyme

1/3 bunch fresh marjoram

1 quart chicken stock

2 1/2 cups port

4 ounces blossom honey

2 cups of soy sauce

1 1/2 Tablespoons balsamic vinegar (8 year old)

Unsalted butter

1 Tablespoon balsamic vinegar (20 year old)

Carrot puree

5 large carrots

1 Tablespoon unsalted butter

1 teaspoon Demerara sugar

2 star anise

2 cardamom seeds, crushed

Double cream

Salt and pepper

Carrot-butter sauce

8 baby carrots

1 Tablespoon Gewurztraminer white wine

2 Tablespoons heavy cream

1 Tablespoon unsalted butter

Salt & white pepper

Leaves of 1 bunch of chervil

Scallops

8 large scallops

Vegetable oil

Salt & white pepper

Method:

For pork belly:
Soak pork belly overnight in water. Preheat oven to 250degreesF. Melt 1 Tablespoon butter in a large sauté pan and slowly cook onions and celery until caramelized. Place the pork belly skin-side down in a sauté pan and sear it on all sides over a high flame. When browned, add pork to onions and celery, along with star anise, 3 cardamom seeds, ginger, garlic, and herbs. Add chicken stock, port, honey, soy sauce and balsamic vinegar. Braise pork slowly in oven for 2 -2 1/2 hours. When cooked remove it from the pan and place it in a container. Press it down with heavy weights and refrigerate overnight.

For carrot puree:
In a medium saucepan, cook carrots in water with butter and sugar, along with star anise and cardamom seeds. When cooked, remove carrots from liquid and puree them to a smooth paste, reserving the cooking liquor in pan. Add a touch of cream to puree, season to taste, and then pass through a fine sieve.

For carrot-butter sauce:
Place baby carrots in the reserved carrot stock and cook for 5-6 minutes until soft. Remove carrots, keeping them warm on the side, and reduce carrot liquid by half. Add Gewurztraminer, reduce again by half; then add cream and reduce by a third. Whisk in butter, season to taste, and then pass sauce through a fine sieve.

To serve:
Slice pork belly lengthwise. Heat a little butter in a sauté pan and caramelize pork slices. Deglaze pan with a splash of balsamic vinegar and set aside. Sear scallops in a little vegetable oil, caramelising them on one side for 2-3 minutes until they are golden brown; turning over and searing scallops on other side. Leave them to rest for 1-2 minutes.

Warm through the carrot puree and place a large teardrop on a plate. Place the pork beside this, with the scallops on top. Warm through the baby carrots in a little butter, season them lightly and arrange these around the plate. Then warm the carrot-butter sauce through, adding chervil at the last minute. Check the seasoning and drizzle sauce around the scallops.

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Slow Braised Pork Belly with Seared Sea Scallops

Ingredients:

Pork Belly with Seared Scallops

3 lb. Pork belly

1 x large piece of scallop

2 pieces gailan

Crackle

Orange soy glaze

Citrus beurre blanc

Beurre Blanc (Foamy Butter Sauce)

2 cups dry white wine

2 cups white wine vinegar

2 cups minced shallots

4 pounds unsalted butter

Salt and pepper to taste

Soy Glaze

1 1/4 cups of beef stock

1/2 cup dark soy sauce

1/4 cup mirin

Juice and grated rind of 1 orange

1 piece of ginger (2.5 cm), peeled and julienne

2 cloves of garlic, sliced

2 x fresh small red chilies

4 x star anise

1 x cinnamon stick

Directions:

Pork Belly with Seared Scallops

Slow roast seasoned pork belly with salt and pepper at 250 degrees for 5 hours.

Sear the scallop.

Process gailan and blanch then sauté with sesame oil, salt, pepper and roasted sesame seed.

When pork belly is tender slowly remove the skin and cut into small pointy pieces.

Place skin in oven at 450 degrees for 2-3 minutes until puffy crisp.

Beurre Blanc (Foamy Butter Sauce)

Place all ingredients in a sauce and reduce by 60%.

Remove from stove, cool until just warm and then add butter slowly and evenly.

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Week Two - Scallop Chowder

Serves Four to Six

Degree of difficulty: Medium

You need:

12 scallops

juice of a lemon

1/2 pint fish stock

1 large onion

6 oz belly port

4 potatoes

1 carrot

1 parsnip

1 green pepper

2 sticks celery

1 pint milk

salt & pepper

juice of one orange

1 level tablespoon plain flour

1 oz butter

Garnish: Paprika

Method:
Slide the scallops from their shells and discard the beards and any black threads. Wash the scallops under cold running water, sprinkle with lemon juice and allow to stand for 15 minutes. Cut each scallop into four pieces and put them in a saucepan with the fish stock. Bring to the boil, cover the pan with a lid, and simmer for 10 minutes.

Peel and thinly slice the onion. Put the belly pork in a saute pan and cook over low heat until the fat runs. Remove the pork and add the onion to the pan, cooking it in the pork fat until transparent. Peel and dice the potatoes, carrot and parsnip. Cut the pepper in half, remove the stem, seeds and white midribs, and slice and flesh. Add these vegetables, with the cleaned and roughly chopped celery, to the onion.

Pour the milk into the pan and bring to simmering point. Season to taste with salt and ground pepper. Add the orange juice, return the belly pork to the pan, and simmer the chowder, covered until the vegetables are tender.

Lift out the belly pork and dice it finely. Stir the scallops, the fish stock and the diced port into the chowder.

If necessary, make a beurre manie from the flour and butter and use it to thicken the chowder.

Serve the chowder in individual bowls, sprinkled with paprika.

SURF AND TURF SHISH-KABOB

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1/2 lb. parboiled shrimp

1/2 lb. raw scallops

1 lb. cubed steak (chuck)

1/2 lb. raw bacon strips

1 large green bell pepper

strips

1 pt. cherry tomatoes

1 lb. raw mushrooms

Alternate all of the given ingredients onto a large
skewer, using the bacon strips as a ribbon between twisting
back and forth between each item onto the skewer. Either broil
or barbecue on grill until golden brown. Serve with rice.

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SURF 'N TURF KABOBS

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1 envelope beefy onion soup
mix

1 (15 oz.) can tomato sauce

1/4 c. lemon juice

1/4 c. water

1 Tbsp. mustard

1 lb. uncooked shrimp, cleaned

1 lb. boneless sirloin, cut

into 1-inch cubes

1/2 lb. fresh mushrooms

2 medium green peppers, cut

into chunks

3 Tbsp. brown sugar

In large shallow baking dish, blend beef onion soup mix,
tomato sauce, lemon juice, water and mustard. Add shrimp and
beef. Cover and marinate in refrigerator, turning occasional-
ly, about 3 hours. Remove shrimp and beef, reserving marinade.
On skewers, alternately thread shrimp, beef, mushrooms and
green peppers. Add brown sugar to remaining marinade. Grill
or broil, turning and basting frequently with marinade, until
done. Makes 6 servings.

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Recipe via Meal-Master (tm) v8.02

Title: Teriyaki Turf and Surf Kabobs

Categories: Japanese, Beef, Seafood

Yield: 6 servings

1 lb Boneless tender beef steak

-about 1 inch thick cut into

1 1/2 Inch pieces

3/4 lb Large shrimp peeled and

-deveined leaving tails on

1/2 Bottle teriyaki marinade and

-sauce

2 tb Minced green onion

1 tb Dry sherry

2 ts Minced fresh ginger root

4 Green onion cut crosswise

-into 2 inch lengths

4 Metal or wooden skewers,

-each about 12 inches long

Place beef and shrimp in large plastic bag. Combine
teriyaki sauce, minced green onions, sherry and
ginger; pour into bag. Press air out of bag tie top
securely. Marinate 30 minutes, turning bag over
occasionally. Thread beef, prawns and green onion
lengths alternately on skewers, leaving space between
pieces. Place skewers on grill 4-5 inches from hot
coals. Cook 4 minutes, turn skewers over and cook 3
minutes longer, or until prawns are cooked.

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