Crab Cakes
Ingredients for 2 servings
6 Oz Fresh Crab Meat
1 Oz Onion
¼ oz Celery
¼ oz Garlic
¼ Butter
¼ oz Cream
½ Pint Fish stock
2 sprigs, finely chopped Basil
1 oz Gluten Free bread Crumbs
¼ Piece, finely chopped hot chilis Hot sauce
Salt & Pepper
Method
Melt the butter in a Pan Add the onion, celery and garlic and Sautee for 3 minutesAdd in Crab meat and cook for another 5 minutes Add
Cream, stock and bread crumbs and cook whilst stirring for further 5 minutesFinally add in basil, chopped chilis, salt and
pepperLeave the Mixture to coolPortion the Mixture and Grill on a Hot skillet until golden brown on each sideServe the Crab Cakes
with shadow Bennie dressing
Grilled Scallops
Ingredients for Two Servings
• 4 Pieces Jumbo Scallops
• ¼ oz Virgin Olive Oil
• ¼ oz Finely Chopped Garlic
• Salt & Pepper
• ¼ oz Coriander finely chopped
• ¼ Piece, Lemon Juice & Zest
Method
Mix lemon Juice, zest and Coriander together, Pad dry the Scallops and place on a tray. Season the Scallops with Garlic, Salt,
Pepper and olive oil. Prepare Grill to a Medium Heat Grill Scallops for 1 ½ minutes on each side ensuring its charred enough Baste
the Scallops with the Coriander Mixture and sear for 5 seconds. Serve the Scallops with spicy artichoke puree, Salsa Verde and
Organic Leaves
Chocolate Fondant
Ingredients for 2 servings
• 1 oz Melted Chocolate
• ¼ oz Melted Butter
• 1 oz icing Sugar
• 1 whole Eggs
• 1 Teaspoonfuls Tia Maria
Method
Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs
Mix the Ingredients for 5 Minutes
Pour the Mixture into a nonstick baking Mat
Cook the mixture in a hot medium oven for 8 Minutes
Once cooked, loosed the sided with a palette knife if necessary
Pop a plate on top of each and flip over to turn out
Serve the Chocolate Fondant with vanilla Ice cream
Coconut Crème Brûlée
Ingredients for two servings
• 4 Egg Yorks
• 2 oz Sugar
• ½ Pint Cream (Luke Warm )
• ¼ oz Coconut Milk
Method
Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute
Pour in the warm Cream and whisk for another 20 seconds
Strain the Mixture
Scoop off all the pale foam sitting on top of the Mixture
Stir for 5 seconds
Pour the Mixture into ramekins and place over water bath trays
Bake the Crème Brulee in a low heat for 30 Minutes or until it as set softly
Remove from heat and allow to cool
Refrigerate until ready to serve
Sprinkle Sugar and spread evenly on top
Using a Torch melt the sugar and form a crispy top
Allow the Crème Brûlée to sit for 2 Minutes before serving