Super Healthy Scallop Sashimi and Seared Tuna...
I hope you have all had a fantastic Summer, I must apologise for not posting for so long. My Private Chef work has rather taken over my life recently, working abroad in France, helping set up a new cafe for C Press and numerous events and I have hardly managed to find the time to have a day off! I look forward to sharing a bit more of this with you over the next few blog posts...
Today I would love to share these two delicious recipes with you so that you can make the most of the sunshine this week and perhaps try making these yourself!
The First recipe is for my delicious...
Scallop Sashimi with Grapefruit, Ginger and Mint.
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| Photo Credit: G's Kitchen |
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| Photo Credit: G's Kitchen |
This dish is so light and fresh and perfect for a light lunch in the sun.
Recipe:
Serves 2
6 scallops, roes removed and sliced as thinly as possible.
1 grapefruit peeled and segmented.
Dressing:
Recipe:
Serves 2
6 scallops, roes removed and sliced as thinly as possible.
1 grapefruit peeled and segmented.
Dressing:
Juice of half a Grapefruit
1 inch piece of Ginger peeled and finely grated
1 tsp Honey
2 tbsp Olive oil
1 Garlic clove finely minced
1 Pickled green chilli finely minced
1 Lime juiced
10 Mint leaves finely chopped plus extra for garnish
Chive flowers
Violers
Start buy mixing all of the ingredients for the dressing together. Leave to infuse for two hours then pass through a fine sieve.
Place the sliced fresh sashimi grade scallops onto a plate and top with the grapefruit segments. Pour over the dressing and top with fresh mint leaves, violers and chive flowers.
1 inch piece of Ginger peeled and finely grated
1 tsp Honey
2 tbsp Olive oil
1 Garlic clove finely minced
1 Pickled green chilli finely minced
1 Lime juiced
10 Mint leaves finely chopped plus extra for garnish
Chive flowers
Violers
Start buy mixing all of the ingredients for the dressing together. Leave to infuse for two hours then pass through a fine sieve.
Place the sliced fresh sashimi grade scallops onto a plate and top with the grapefruit segments. Pour over the dressing and top with fresh mint leaves, violers and chive flowers.
I love using edible flowers for their taste and colour. They add vibrancy to the dish and are great to use when styling a dish to bring these elements to the plate. I grow violers at home however you can get them from a good food market such as covent garden fruit and veg market or order them through a good delicatessen.
Seared Tuna, Sweet Soy and Ginger with a Green Chilli and Tomato Salsa
on a crunchy Daikon and Radish Salad
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| Photo credit: G's Kitchen |
Recipe:
Serves 2
1 large Tuna steak seared and cut into cubes.
Dressing:
3 tbsp Soy
1 Tbsp Mirin
1tsp Honey
1 Inch piece Ginger finely grated
Tomato and Green Chilli Salsa
2 Plum tomatoes finely diced
1 handful Coriander finely chopped
1 Green Chilli finely dice
1 lime juiced
Salt and Pepper
Salad:
2 inch piece Daikon peeled and julienned
2 Radish finely sliced
1/2 lemon juiced
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| Photo Credit: G's Kitchen |
Start by mixing the ingredients for the dressing then searing the Tuna steak in a hot pan until golden on each side but still raw in the middle then cutting it into cubes and put to one side to chill. Pour the dressing over it and leave for 10 mins to marinade.
Next mix all the ingredients for the tomato salsa together
Finely make the salad and arrange on a plate. Top with the tuna and then the tomato salsa.
Pour any extra dressing on top and serve with elderflower heads to garnish.
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| Photo Credit: G's Kitchen |
Have a lovely weekend and hopefully some of you will enjoy this,
Georgie xxx
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