A delicate butternut squash soup seasoned with orange and thyme and topped with succulent seared scallops. Serves 4
Recipe from Chef Renato – Mid Ocean Club
U/10 is a designation given to the amount of scallops available in a pound. U/10 size scallops are very large – the “U” refers to the word “under,” meaning it would take fewer than 10 scallops to make up one pound.
2 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, chopped
7 cups diced butternut squash
6 ¼ cups boiling vegetable or chicken stock
Finely grated rind and juice of 1 orange
3 tbsp fresh thyme, stalks removed
2/3 cup milk
4 large U/10 scallops
Salt and pepper
Crusty bread, to serve
Directions:
Heat the olive oil in a large saucepan. Add the onions to the pan and sauté for 3 – 4 minutes, or until softened. (more…)
by Chef Will from Heritage Court, Hamilton Princess Hotel
Servings: 2
Parmigiano-Reggiano – is a hard, granular cheese, cooked but not pressed, produced in Italy in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.
Ingredients:
13 oz Italian chickpeas, rinsed and drained (available at Lindo’s)
½ cup chicken stock
5 tablespoons extra-virgin olive oil
4 oz Pinot Grigio
2 cloves garlic, thinly sliced
Pinch chili flakes
6 oz cherry tomatoes, sliced
8 oz of cooked tomato sauce
½ oz chopped basil leaves
1 oz chopped Parsley
Salt to taste
1/2 pound whole wheat spaghetti
6 oz Grouper
Freshly grated Parmigiano – Reggiano cheese to taste. (more…)
Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus
by Chef Michael from the Mid Ocean Club
Place one pound of beef tenderloin in a sealed bag with olive oil, salt, pepper and fresh herbs. Put in a water bath for two hours at 127Fº. Remove beef from the bag and pat dry. Place in a hot pan with oil and brown on all sides. Slice into medallions to serve.
To puree the asparagus, place one-half of the bunch of asparagus, sliced, in a small saucepot and cover with heavy cream. Cook until the asparagus is soft and blend until smooth.
For the potatoes. Layer the sliced potatoes with a mixture of 8 eggs to one quart of heavy cream. Sprinkle the top with your desired cheese and bake for one hour at 225ºF.
from Chef Peter Jovetic – host of Seasoned to Taste
Ingredients:
1 Packet Arugula
10 Cherry or Grape Tomatoes
1 Packet Parmesan Reggiano
1 Zucchini
1 Bottle Lighthouse Orange Citrus Dressing
Instructions
Wash and dry the Arugula and put in a bowl.
Shave the Zucchini with a potato peeler and slice into Julienne.
Shave the Parmesan.
Assemble the salad by putting Zuchini around the Arugula followed by the Parmesan and pour the dressing over. Finish by topping with the tomatoes to give the salad a vibrant red colour and to complement the peppery Arugula with the sweet tomatoes and the dressing. (more…)
Preheat oven to 390ºF. Place the couscous in a small bowl and pour 3½ fluid ozs of cold water over the couscous and leave to soak for five minutes. Cut the red peppers in half and deseed, cut each half into 4 strips. Place red peppers in a roasting tray, drizzle with olive oil, salt and pepper. Roast for about 15 – 20 minutes in 390ºF oven. (more…)
A delicate butternut squash soup seasoned with orange and thyme and topped with succulent seared scallops. Serves 4
Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus
Ingredients – Serves 4