- Black Pudding
- Green Salad (Fancy Stuff)
- 2 Apples
- Really Good Balsamic
We go to restaurants because they can cook fancy food that none of us can make at home. I’ve seen this starter on menus hundreds of times with slightly different tweaks and it usually costs at least AED 60. Now that is a load of money in anyones books for a tiny bit of grub and I wanted to demystify it all and give you an idiots guide to cooking fancy food at home.
You have no idea how amazingly simple this is and with just six ingredients, you’ll have people thinking you went on a 12-week cookery course. All sorts of epic…
The ingredients are so simple and the only thing I would say is, spend the money on getting a really good top-end aged balsamic. It should be syrupy. It won't be cheap but you can use it for all sorts of cook-ups.
Grab the apples out and peel them
Cut out the cores and leave them in quarters.
Chop them into nice even-sized pieces.
Lash a bit of oil into a pot over a medium heat.
Add in the chopped apples
At the same time chuck on a frying pan with a small amount of oil with medium heat.
Get the black pudding out and slice it into nice little rounds.
Pop it into the frying pan.
The scallops need a little prep. This is the only chef thing. Using your hands whip the orange part off. Easy. There is also a muscly piece on the right. Pull it off to only leave the flesh.
Your scallops should look like this. Pure meat. They should have taken you no more than 60 seconds to prep.
Season them up with salt, pepper and a little drizzle of oil.
The apples will have taken about 7 or 8 minutes to cook. All you are doing is warming them up, softening them and caramelising the sugar. Simple.
Flip the pudding so as it is cooked on both sides.
That's it on the apples and pudding. Whip them off the heat. 50% of the way there!
Clean the frying pan out and heat it up with a little oil. Tiny weeney bit.
Lash a bit of the salad onto the plate. Straight out of the bag.
Lash the a couple of pieces of pudding around the sides...be careful. It might taste nice but it has to look clean and slick too..
Little spoon of apple onto each pudding.
Now the scallops couldn't be easier. The hottest pan you have ever seen. The smoke alarm needs to be going and the windows / doors open at this stage. Piping hot and then chuck them in.
Do not touch them once. Don't even get tempted. Let them cook on the absolute full heat for 2 minutes without even looking once. This is the key. You'll be tempted, but don't look. When they are golden brown...flip them up.
Cook for about another 30 seconds MAX!!!!!! on the other side and the take them off.
Pop one onto each black pudding.
It is a ready made sauce and if you did as I said it won't look like a dogs dinner and will be as pretty as a restaurant dish.
Gordon Ramsay, Jamie Oliver, Dylan Mcgrath and any other top chef eat your heart out!! We've cracked your secrets!!! Every home chef in the country knows all your secrets. BOOOOOOOMMMMM!!!!!!