Mother’s Day Meal 2015 Pt 1 – Starter Course

Mother’s Day Meal 2015 Pt 1 Scallops With Curried Cauliflower Purée with Smoked Bacon

Mags' Mother's Day Flowers

Mags’ Mother’s Day Flowers

Yes, yes, at last I know 😆 ! Here is the first in my Mother’s Day Meal menu. I served Pan fried Scallops, Curried Cauliflower Purée and Smoked Bacon.

The pictures aren’t as good as I’d normally have but they outline the basics of the recipe. I love scallops, they are my favourite seafood, oh wait there’s crab, oh and lobster… ok I love seafood in general lol 😳 . This starter is a combination of hot and cold, the bacon and purée was served cold and the scallops were served just after I’d cooked them.

I don’t have pictures of these steps but the first thing to do is Preheat the oven to 2000c, then you need to place some foil on a baking tray and then place on the bacon.  Once you’ve done that cover the bacon with foil and place another baking tray on top to ensure the bacon stays flat. Place in the oven and cook for 15 – 20 minutes or until golden brown and crisp.

Scallops With Curried Cauliflower Purée and Smoked Bacon - Different Stages of Making the Cauliflower Purée

Scallops With Curried Cauliflower Purée and Smoked Bacon – Different Stages of Making the Cauliflower Purée

When making the purée you need to roast the cauliflower, cut the cauliflower into small pieces. Melt some butter and with a glug of oil in a sauce pan and add the cauliflower. Allow to cook for 3 – 5 minutes stirring regularly. While that is happening pour your milk into a jug and add some curry powder, you could mix the spices yourself but I’ve chosen to use a shop bought mild curry powder – it works well. Once you’ve put the curry powder and milk together pour it over your cauliflower and cook for a further 12 – 15 minutes until the cauliflower is soft. When the cauliflower is soft enough place everything in a food processor or blitz with a hand blender. Whizz it up until you get the required consistency.

Scallops With Curried Cauliflower Purée and Smoked Bacon - The Shells Ready To Be Filled

Scallops With Curried Cauliflower Purée and Smoked Bacon – The Shells Ready To Be Filled

You can serve this dish without the scallop shells but, it always adds a bit of oomph. If you are using the scallop shells place them on the plate – to keep them still you can place a little bit of coarse salt under each shell.

Scallops With Curried Cauliflower Purée and Smoked Bacon - Cooking The Scallops

Scallops With Curried Cauliflower Purée and Smoked Bacon – Cooking The Scallops

When you are cooking the scallops put some oil and butter in a frying pan and allow the butter to melt. Once that has happened and the pan is hot place in the scallops, you want to put them in a clockwise pattern starting at twelve o’clock and then working your way around – that way you know which ones to turn first. You should cook them for 90 seconds on one side, don’t touch them, when the 90 seconds is up turn them over and cook for a further 90 seconds. This needs to be done on a high heat. It’s important not to overcook scallops as they become rubbery. Mine were nice plump scallops from the fishmonger’s counter of the supermarket.

Scallops With Curried Cauliflower Purée and Smoked Bacon - All Ready To Eat

Scallops With Curried Cauliflower Purée and Smoked Bacon – All Ready To Eat

Place the purée in the scallop shells with the scallops on top of them, then place the bacon on the plate. I’ve added a little parsley garnish to make the plate look pretty, I served the purée and bacon cold but the scallops were warm.  You can download a full copy of this recipe here.

To view the Main Course of this menu click here

Do you like Seafood, then try my Prawn Cocktail from last year’s Mother’s Day Menu. This is part of my Mother’s Day Menu, the main course is coming on the weekend and the dessert, well that’s worth waiting for. Have you got much lined up over the weekend, what are you going to be cooking – let us know on our social media pages. Come back on the weekend and see the next instalment on this menu.

See you soon, so we can make more Wheelie Good Meals

Rich 😎
Tasty Tuesdays on HonestMum.com

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Dinner Party #2 – December 2014

Following the success of July 2014’s dinner party I hosted another one in December 2014 – why are you only hearing about this now you ask… mmm I don’t have an answer ( 😳 )

The guest list started off at about eight people and slowly people dropped off, I’m not sure why (crosses fingers it wasn’t because of my cooking 😆 ) but the final list became myself, Greg and Ginge. Greg features quite often in this blog, other than being one of my best friends he’s one of the Parkers (he’s drives me) and of course he plays pool with me.

Ginge on the other hand hasn’t featured much. He’s the better looking half of our double act Ginge ‘n’ Jones. I used to run an entertainment society and Ginge and I compèred the shows for years…. some would say we were rubbish others would say nothing at all! Before Ginge ‘n’ Jones we were known as the Ginger Ninja and The Wheelie Wonder… why, no one really knows lol!

Ginger Ninja and Wheelie Wonder

Ginger Ninja and Wheelie Wonder

The recipes are all new, well mostly, for this dinner party. I wanted to try some new recipes out, in my last dinner party I served food that people had already seen on the blog and wanted to try. This time it was a new starter and a new main!

I will upload the recipes at a later date and link them back to here, however, for now the menu was:


 

Starter

Pan Fried Scallops, Pea and Mint Pureé and Chorizo

Main Course

Dean Edwards Lamb Kofta Curry with Saffron Rice

Dessert

Apple Charleston Served with Cream Chantilly


As with most of my dinner parties there’s a bit of cooking for the guests to get involved with. Both Greg and Ginge are used to helping me in the kitchen, this time it was Ginge’s turn to play sous chef for the majority of the cooking, along with my trusted side kick Mags!

Dinner Party #2 – December 2014 - Starter - Pan Fried Scallops, Pea and Mint Pureé and Chorizo

Dinner Party #2 – December 2014 – Starter – Pan Fried Scallops, Pea and Mint Pureé and Chorizo

The starter was cooked by me on my own, well mainly honestly 😀 it was Scallops with and Mint Pureé and Chorizo. The chorizo were fried in a pan and then they were taken out and the scallops were cooked in the oil that came from the Chorizo. The Pureé was made by blending Coleman’s Mint Sauce and frozen peas. It’s a simple and easy recipe to knock up, ideally better when you’ve got bigger scallops. Everyone enjoyed this although it was commented that there wasn’t quite enough of it…. I suppose that’s the point of a starter though to leave you wanting more!

Dinner Party #2 – December 2014 - Main Course - Dean Edwards Lamb Kofta Curry with Saffron Rice

Dinner Party #2 – December 2014 – Main Course – Dean Edwards Lamb Kofta Curry with Saffron Rice

Ginge felt the Kofta curry was very authentic and tasted “as if a Moroccan had made it” (his words not mine 😳 ). They were cooked in a rich sauce taken from Dean Edwards Mincespiration recipe book which is an amazing book to own if you love mince of any variety. The rice was cooked in the microwave, it was cooked with saffron and topped with a sprinkle of herbage! The recipe will follow for this, it’s worth waiting for honestly, it’s another fantastic recipe from a fantastic book.

Dinner Party #2 – December 2014 - Dessert - Apple Charleston Served with Cream Chantilly

Dinner Party #2 – December 2014 – Dessert – Apple Charleston Served with Cream Chantilly

The dessert was Strictly Suppers #5 Apple Charleston served with Cream Chantilly. This was double cream whipped, sweetened with icing sugar and infused with fresh Vanilla Seeds. I had difficulty getting the seeds out of the pod, but I had Ginge on hand for that job… honestly every good home should have a Ginge on hand! This was a nice dessert, I think I should have served it with something that had a bit more oomph. Maybe with some flavoured ice cream and/or a coulis.

Dinner Party #2 – December 2014 - A Meeting Of Minds - Ginge v Will

Dinner Party #2 – December 2014 – A Meeting Of Minds – Ginge v Will

A great night was had by all, really nice atmosphere which culminated in a meeting of two Ginges…. This is Will my father’s cat, and friend to all (except me lol)

Not sure when the next dinner party will be but I’m going to be experimenting with slow cooking soon so maybe that’ll be on the menu haha.

Don’t forget to visit us on our social media pages and get in touch with your thoughts, suggestions and ideas. If you’ve tried this recipe.

See you Tuesday,

Richard – Wheelie Good Meals 😀

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