1. Three courses
Starter: Scallops in jack daniels sauce recipie1 pound scallops
1 tablespoon olive oil
1 teaspoon garlic
***JACK DANIELS COCONUT SAUCE***
1 teaspoon olive oil
1 tablespoon chopped shallots
1/4 cup Jack Daniels
1/2 cup chicken stock
1/4 cup coconut milk
Method
Wipe scallops and lightly toss in a light olive oil and finely minced garlic.
Sear on a hot skillet (not non stick), remove to pan and hold in oven.
Add a little more olive oil to skillet and saute shallots lightly
Deglaze with Jack Daniels, add chicken stock, reduce and add a large spoon of coconut cream (what sits on top of can if not shaken) reduce till thick and add another small hit of Jack Daniels.
Arrange scallops on plate, drizzle sauce on top, and sprinkle with freshly made lime zest curl (optional)
Sear on a hot skillet (not non stick), remove to pan and hold in oven.
Add a little more olive oil to skillet and saute shallots lightly
Deglaze with Jack Daniels, add chicken stock, reduce and add a large spoon of coconut cream (what sits on top of can if not shaken) reduce till thick and add another small hit of Jack Daniels.
Arrange scallops on plate, drizzle sauce on top, and sprinkle with freshly made lime zest curl (optional)
Main: Barbecuded lobster with lime, chilli and coriander butter ingrediants
1½ tbsp chopped fresh coriander- 1 garlic clove, chopped
- 1 lime, zest only
- ½ lime, juice only
- 1 red chilli, finely chopped
- 75g/2¾oz butter, softened
- 2 live lobsters, about ½kg/1 lb2oz each
Method
- Light the barbecue 30 minutes before you want to eat.
Once the lobsters have been killed, cut each in half lengthways. Discard the matter in the head section. Remove and discard the sac behind the eyes. Remove any green tomally (liver) and the roe in the body section (these can be pan-fried and eaten, or discarded). Remove the claws, crack them and set aside.
When the flames have died down and the coals are ash-white, place the lobster claws onto the grill and barbecue for 5-6 minutes on each side, or until the claw meat is completely cooked through.
After turning the claws over to cook on the second side, add the lobster halves, cut-sides down, to the grill. Barbecue the lobster halves for 3-4 minutes, then turn them over and continue to cook for a further 2-3 minutes, or until the lobster meat is cooked through. (NB: The lobster meat is cooked through when the flesh is firm and opaque and the shells have turned from dark blue to bright red.)
Technique: Removing the meat from cooked lobster
When the lobsters are cooked through, spoon the lime, chilli and coriander butter over the lobster meat.
Dessert Strawberry bavarios with champange jelly
I would host my dinner party at the London Dome.
The six guest I would choose to invite to my dinner party would be Bob Marley I think he would bring a chilled out vibe to the dinner party by being laid back and easy to have a conversation with, Tupac Shakur I think that he would be very entertaining he could even make a rap up about everybody and the dinner party, Michael Jackson because he could tell us all about the plastic surgery he has had and tell what it was like being a childhood superstar, Barack Obama Could tell us interesting news about the world and and insite into how he found Osama Binladin, Beyonce Would be very entertaining and fun to have at a dinner party also she could tell us what its like being married to Jay Z and what it was like being in a successful girl band, Nigella lawson she would be great as a dinner party guest as you could judge the food that I have cooked and maybe bring some extra advice on how to better my cooking in furture.
When the lobsters are cooked through, spoon the lime, chilli and coriander butter over the lobster meat.
Dessert Strawberry bavarios with champange jelly
- 150ml/5fl oz double cream
- 1 vanilla pod, split, seeds scraped out
- 3 free-range egg yolks
- 75g/2½oz caster sugar
- For the champagne jelly
- 3 gelatine leaves
- 50ml/2fl oz water
- 50g/2oz caster sugar
- 250ml/9fl oz champagne
- For the strawberry Bavarois
- 3 free-range egg whites
- 250g/9oz caster sugar
- 150ml/5fl oz water
- 2 gelatine leaves
- 200g/7oz strawberry purée
- 50ml/2fl oz double cream
- For the ice cream, place the milk, cream and vanilla pod and seeds into a heavy-based pan and gently bring just to the boil. Remove from the heat and set aside. Remove the vanilla pod. (Wash the pod with warm water and dry it, then store in an airtight jar of sugar to make vanilla sugar.)
- Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Pour in a few tablespoons of the warm milk and cream mixture and whisk well to combine, then whisk in the remaining milk and cream.
- Return the mixture to a clean pan and place over a low heat, stirring continuously until the mixture thickens enough to coat the back of a wooden spoon. Set aside to cool completely, then chill in the fridge before transferring to the bowl of an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
- Transfer the churned ice cream into a freezer-proof container and place into the freezer to firm up.
For the champagne jellies, soften the gelatine leaves in a bowl of cold water for five minutes. - Meanwhile, place the water and sugar in a pan and bring to the simmer, stirring until the sugar has dissolved. Remove from the heat. Drain the gelatine leaves, squeezing out any excess water with your hands, and add to the hot sugar mixture. Stir until dissolved.
- Pour in the champagne, stir well, then pour the mixture into individual moulds. Allow to cool slightly, then place into the fridge to chill until set.
- For the strawberry bavarois, whisk the egg whites in a bowl until soft peaks form when the whisk is removed.
- Place the sugar and water in a pan and gently heat until the sugar has dissolved. Bring the mixture to the boil and cook until the temperature of the mixture reaches 115C/239F (check using a sugar themometer).
- Once the sugar syrup reaches the correct temperature, slowly pour it into the whisked egg whites while whisking continuously. Continue to whisk until all of the sugar syrup has been incorporated and the meringue is thick and glossy.
- Soften the gelatine in a bowl of cold water for five minutes. Meanwhile, gently heat the strawberry purée in a pan. Drain the gelatine, squeezing out any excess water with your hands, and stir the softened leaves into the warm strawberry purée until dissolved. Pour into a large mixing bowl and set aside to cool slightly.
- Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Fold the meringue into the strawberry mixture until well combined, then fold in the whipped cream.
Watch technique0:48 mins - Lightly grease the insides of four chef’s rings, and cover one end with cling film. Place onto a baking tray, then divide the strawberry bavarois mixture evenly among the moulds. Place into the freezer to chill before serving.
I would host my dinner party at the London Dome.
The six guest I would choose to invite to my dinner party would be Bob Marley I think he would bring a chilled out vibe to the dinner party by being laid back and easy to have a conversation with, Tupac Shakur I think that he would be very entertaining he could even make a rap up about everybody and the dinner party, Michael Jackson because he could tell us all about the plastic surgery he has had and tell what it was like being a childhood superstar, Barack Obama Could tell us interesting news about the world and and insite into how he found Osama Binladin, Beyonce Would be very entertaining and fun to have at a dinner party also she could tell us what its like being married to Jay Z and what it was like being in a successful girl band, Nigella lawson she would be great as a dinner party guest as you could judge the food that I have cooked and maybe bring some extra advice on how to better my cooking in furture.
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