Friday, 6 June 2014

How to eat from your garden with Tom Aikens and Pinterest

Always on the look out for food inspiration this little video from Tom Aikens is quite inspirational for this time of year.

Here he prepares scallops with things to be found in the smallest vegetable garden - I will definitely be trying this out for a summer supper sometime soon.

Baked Scallops, Sauce Vierge
3 plum tomatoes
Water for boiling
Place a pan of water on the stove to boil.
Take the tomatoes and with a knife remove the eye of the tomato and make a small
score at the base.
Once the water is boiling add the tomatoes and blanch for about 10-15 seconds
depending on the ripeness of the tomatoes .
The skin should come away when they are ready, so then remove from the water with a
spider into iced water. Leave for 2 minutes and take out of the water.
With a paring knife, carefully peel the skin off the tomato, and cut into four quarters.
Cut between the flesh of the tomato, the seeds and body so you end up with just the
flesh. Remove all the seeds from the flesh (you can place into a bowl of cold water to
rinse all the seeds out), then dice the tomato into ½ cm square and place into a bowl.
 Tomato (as prepared above)
 5 shallots, finely chopped
 2 cloves garlic, finely chopped
 150ml olive oil
 15g washed baby capers
 ½ tsp whole thyme leaf
 ½ tsp chopped chives
 ½ tsp chopped tarragon
 ½ tsp finely cut basil
 20g pi"ed green olives cut into quarters then diced
 lemon juice + zest of lemon
 coarse sea salt + fresh milled black pepper
Place the olive oil into a pan on a medium to low heat. Immmediately add the shallots,
garlic, thyme, salt, pepper, sugar and cook for 10 mins so they have a li"le bite—make
sure they don’t go so$. Add the tomato and diced olive.
Cook for another 5 minutes. Remove from heat and leave for 5 minutes before adding all
the herbs, lemon juice and zest, and capers.
Season to taste and then this is ready for use.
continued...BAKED SCALLOPS
 2-3 scallops in shell per person
 1 clove garlic thinly sliced
 2g picked thyme leaves
 4g microplaned lemon Zest
 2g sea salt
 8 turns of milled pepper
 20ml lemon juice
 20ml olive oil
Place a li"le of the sauce into each scallop shell. Pop the scallop on top.
Add a li"le olive oil, thyme, garlic, lemon zest, juice salt and pepper and cook these
whole in the oven for 5-8 mins at 170c.
Once cooked, add a few basil cress leaves and serve.

Tom has been inspired by all those pinners on Pinterest who use home-grown food as inspiration themselves.

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