Nov 27, 2013
Recipe from Chef Renato, the Mid-Ocean Club
A flavourful salad comprised of fennel, arugula, watercress, red onion, buttery Boston lettuce leaves, and omelet shreds is dressed with a tangy horseradish, citrus and Dijon mustard dressing and topped with succulent pan-seared scallops.
Serves:6 Enjoy as an appetizer or a light dinner.
Ingredients:
1 small red onion, finely sliced
1 fennel bulb finely sliced
A large handful of arugula, washed and dried
A large handful of watercress, washed and dried
1 small heart of Boston lettuce leaves, separated washed and dried
Olive oil
12 large fresh scallops, cleaned
Lighthouse Raspberry Walnut Dressing
For the omelet:
3 egg whites
Pinch of salt
Pinch of sugar
1 teaspoon olive oil
(For cooking demonstration I used, Lighthouse Raspberry Walnut Dressing or you may make your own – see recipe below)
For the dressing:
4 Tbsp. lemon juice
4 Tbsp. orange juice
1 teaspoon horseradish cream
1 teaspoon honey Dijon mustard
Salt & white pepper
Directions:
Whisk all the dressing ingredients together in a small bowl and set aside.
To make the omelet: whisk together the egg whites, salt, sugar and olive oil.
Heat a little vegetable oil in a non-stick frying pan. Pour in half the omelet mixture. Cook briefly on one side until it is set. Repeat with the remaining mixture, then roll up and slice finely to make narrow shreds. Combine the omelet with the onion, fennel and salad leaves.
Heat a heavy–bottomed skillet until searing hot, add the olive oil and the scallops and sear very briefly on both sides.
Toss the salad with the dressing. Pile the salad onto individual plates with the scallops on top and serve warm.
Gosling’s Wine of the Week
MATANZAS CREEK SONOMA COUNTY SAUVIGNON BLANC 2011
Matanzas Creek Sonoma County Sauvignon Blanc 2011 comes from the vineyards in Knights Valley, on the border of Sonoma and Napa counties in Northern California, and is the perfect pairing Gosling’s have made for Chef Renato’s recipe.
This medium bodied wine has a fresh bouquet of lime, bright pink grapefruit, lemon thyme and notes of green melon, pear and papaya.
The retail price is $26.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 26th, 2013
Nov 13, 2013
Recipe from Chef Michael – The Mid Ocean Club
Fresh mozzarella cheese rolled around prosciutto, arugula and sun-dried tomatoes. Served with tomato brûlée.
Ingredients:
- 1500 grams of mozzarella curd
- 7 litres of water
- 50 grams salt
- 1 sachet of basil
- 1 tomato
- arugula
- sugar
- Guanciale or prosciutto
- sun dried tomatoes
Directions:
- Add salt and basil to the water and bring up to 160°F. Add the mozzarella curd and stretch the curd until there are no lumps and it is pliable. Place the curd on a cutting board and layer the Guanciale or prosciutto, arugula, sun dried tomatoes and roll into a log. Wrap a cheesecloth around it and let it rest.
- For the tomato brûlée, peel a tomato and cut it in half, dust the top with sugar and caramelize with a blow torch.
- Garnish with aged balsamic, sea salt, olive oil and arugula.
Gosling’s Wine of the Week
LUNETTA PROSECCO N/V
Lunetta Prosecco N/V is the wine Gosling’s have chosen this week to accompany Chef Michael’s recipe.
This Italian wine is a deliciously light and fruity Prosecco with hints of apple and peach on the nose. It has a fresh, softly sparkling palate with characters of soft ripe stone fruits. The wine is best served chilled.
The retail price is $17.25 and is available at Lindo’s and Gosling’s stores
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 12th, 2013
Nov 6, 2013
Recipe from Chef Renato, The Mid-Ocean Club
Fresh, fall season sweet potatoes are combined with eggs, butter, heavy cream, coconut, pecans and raisins and then baked until the potato mixture is cooked through and the brown sugar crumble topping is bubbly and golden brown.
Ingredients:
- 80g raisins
- 2 eggs, lightly beaten
- 100g coconut flakes
- 150g pecan nuts, chopped
- 200g granulated sugar
- 200g brown sugar
- 1 tsp vanilla extract
- 60 ml heavy cream
- 70g self-raising flour
- 125g butter melted
- 600g cooked sweet potatoes, mashed
Directions:
Combine the sweet potatoes, granulated sugar, coconut, raisins,
eggs and the vanilla extract. Beat until smooth, then add half
the butter and the heavy cream. Spoon into the base of a large
well greased casserole dish.
Meanwhile make a topping by combining the brown sugar, nuts,
flour and half the melted butter. Stir with a fork to combine, then
using your fingers, scatter this over the top of the sweet potato
mixture in the casserole.
Place in a 350 F preheated oven and bake for about 25 minutes
or until the sweet potato mixture has cooked and the topping is
slightly golden brown.
Gosling’s Wine of The Week
DOW’s TAWNY PORT 10 YEAR OLD N/V
Dow’s Tawny Port 10 year old N/V is Gosling’s perfect choice for Chef Renato’s pudding.
This wine from Portugal has a nose brimming with aromas of candied fruit and toffee, beautifully combined with some mature ripe fruit.
On the palate there are vibrant nutty flavours, perfect balance and a lovely long finish.
The retail price is $38.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 5th, 2013
Oct 23, 2013
Recipe from Chef Renato, Mid Ocean Club – serves 4
Chef Renato brings us delicate Savoiardi biscuits, also known as Ladyfingers, served alongside Coffee Mascarpone for an Italian inspired dessert.
Ingredients for the Savoiardi Cookies:
- 150 gr. granulated sugar
- 200 gr unsalted butter
- 5 medium eggs
- 70 gr honey
- 200 gr. all purpose flour
- Ingredients for the Coffee Mascarpone:
- 350 gr mascarpone cheese
- 100 gr granulated sugar
- 1 espresso coffee
Directions:
Beat the eggs, sugar and honey with a mixer until fluffy, then incorporate the flour. Add the butter which is has been almost melted.
With a piping bag, form long strips about 2 to 2½ inches long directly onto a greased baking sheet. Bake in a 340°F oven for about 10-15 min until golden in colour.
Mix the mascarpone cheese with the sugar and the espresso coffee. With two tablespoons of this mixture, make three quenelles on the center of the plate and serve with the Savoiardi cookies. You may also add vanilla custard if you like.
Gosling’s Wine of the Week
Errazuriz Late Harvest Sauvignon Blanc 2011 is the wine Gosling’s have chosen this week for Chef Renato’s cookies.
This dessert wine from Chile is straw yellow colour and features intense floral and fruity scents and offers a full-bodied texture. It is refreshing and sweet.
The wine is at its finest when served chilled.
The retail price is $13.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 22nd, 2013
Oct 9, 2013
Serve Chef Peter’s Decadent Chocolate Pots in a variety of unique containers.
Pots of rich chocolate ganache, laced with Kahlua will satisfy any chocolate lover’s sweet tooth.
Recipe from Chef Peter Jovetic, Seasoned To Taste
Ingredients:
- 1 cup heavy cream
- 7 oz. semi-sweet or bittersweet (70% cocoa solids) chocolate at room temperature, coarsely chopped
- 2 large egg yolks
- 2 tablespoons Kahlua or liquor of choice
- 2 oz. unsalted butter
Method:
- In a medium saucepan, heat the cream and Kahlua until bubbles appear around the edge. Remove the pan from the heat, add chocolate and let stand for 1 minute, then stir until smooth.
- Add the egg yolks, whisk until smooth cream. Stir in butter. Pour the custard into prepared espresso cups and refrigerate until chilled and firm.
- Garnish with fresh berries and Pirouette cookies.
Gosling’s Wine of the Week
SANDEMAN FINE TAWNY PORT N/V
Sandeman Fine Tawny Port from Northern Portugal is the ideal choice from Gosling’s for Chef Peter’s dessert. This port can be enjoyed in many ways – chilled, over ice or mixed in a cocktail. As George Sandeman says “….. there is no need to save it for a special occasion, make any occasion special… by drinking Sandeman Port.”
The retail price is $18.00 and is available from Gosling’s and Lindo’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 8th, 2013
Oct 2, 2013
Every Bermudian household has their own recipe for Johnny Bread but Chef Daamian’s is a sure-fire winner in our book. Johnny Bread is yeastless so it can be quickly prepared to serve alongside a breakfast of bacon and eggs or a bowl of hot soup or chili.
Here, Chef Daamian cooks the dough in a hot skillet until it is puffed slightly and golden brown, and then dusts the Johnny Bread with powdered sugar and serves with sliced fresh strawberries. Simply Delicious!
Recipe from Chef Daamian, Ocean Echo Restaurant at the Reefs
Ingredients:
- 3 cups of flour
- ¾ cup of sugar
- 3 tsp baking powder
- 3 eggs, beaten
- 3 tbsp melted butter
- ¼ cup milk
- pinch of salt
Method:
- Combine the flour, sugar, baking powder and salt.
- Add the eggs and melted butter to the dry ingredients.
- Gradually add the milk and knead the dough until it comes together.
- Fluff the dough with your hands until it’s about one inch thick. Cut the dough with a cutter for desired size.
- Dredge in the flour and pan fry for 2 minutes on each side.
- Remove and serve.
Gosling’s Wine of the Week
GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Daamian’s recipe of Johnny Bread with Greg Norman Santa Barbara Pinot Noir 2010 . The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. The juicy palate is highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.
The retail price is $23.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 1st, 2013
