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Scallops with fried egg and balsamic vinegar July 11, 2010

Filed under: Food,Home Cookery — Dobsessed @ 6:17 pm
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This is an adaption of Gordon Ramsey’s scallops and quail egg recipe.  I made this for dinner tonight and it was delicious, probably works better as a starter because it’s not filling, but I ate like 4 lamb sheek kebabs, a hot dog, two sausage sizzles, butter chicken, naan, steak…and more today, so this was more than enough.  I made this with what was available in my pantry and my fridge, so no quail eggs, no pea purees…but it tastes delicious.  I like my scallops lightly seared, and raw in the middle so that it keeps its al dente-ness (don’t know if you can use al dante to describe scallops…but I hate over cooked scallops!) and I also like my egg yolks runny and they ooze all over the scallops and that with the balsamic gives it a nice, rich creaminess.
Ingredients

– Scallops, I used 10 small scallops, but if you have fat scallops,  you could slice them through the middle so that you get two thinner ‘coin’ shapes

– 1 egg

– curry powder

– salt and pepper

– drizzle of balsamic vinegar, mine was flavoured with macadamia nuts

1 Cook the scallops for about 30 seconds on each side, and as it’s cooking, dust it lighting with a slight pinch of curry powder, flip and repeat

2 Remove scallops onto a plate and fry your egg until the whites are cooked but the yellow is runny

3 Place the egg on the scallops and season with salt and pepper and lightly drizzle with balsamic vinegar.  I would recommend not using more than a teaspoon

4 Break the yolk over the scallops and EAT!

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DISH: Bad attitude is best served cold April 25, 2010

Filed under: Fine Dining,Food review — Dobsessed @ 3:13 pm
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My friends and I went to Byron Bay for a lovely, relaxing long weekend.  We stayed centrally and everything was within walking distance, the shopping was great, the weather, beautiful and the beach…absolutely lovely.  I woke up one morning at 5, and went down there and just sat there, taking in the breezes.

I was excited to try Dish, situated near the Main Streets of Byron Bay and was in a beautiful building/house.  It was light and airy with an open kitchen and it had a few different dining areas, a bar (Marvell Bar), the main restaurant area and a little alcove painted terracotta.  I loved the space, and it was breezy with open doors letting in the fresh air, my friends and I even commented on how it would be a lovely (small) wedding reception menu.

I guess I shouldn’t say that the service was that BAD…it was just this ONE waitress, haughty and uptight, she never once cracked a smile, and was never warm.  I have to say though, one of the lovely things, was that our water glasses was never left empty long.

The food started off beautifully with a free amouse bouche of a lightly crumbed and fried polenta ball sitting on top of a dollop of aioli and topped with crisp pancetta and micro herbs.  Yummy…it was rich and creamy and I could have kept on eating it.

Next came the housebaked bread which came warm with smooth butter and my scallops.  The scallops was served with a cumin and carrot puree, pickled carrots, I also saw tiny crotons in it too.  The scallops was small, seared lightly and raw in the middle.  That’s exactly how I like it usually, but for some reason, the outside of the scallops were hard and slightly bitter.  The purree was totally overpowering with cumin and the pickled carrots, too sour.  The dish, was by all means, not offensive…but the balace just wasn’t there.  The delicate and sweetness of scallops were completely lost.

Next came our mains, Gnocchi with heirloom tomatoes, spiced pumpkin and truffled parmassen.  It came beautifully plated…I have to say, every single one of their dishes was plated like an artwork.  Each of the tomatoes and gnocchi were placed just so…the gnocchi was pan fried and I liked the slightly crisp outsides, but after eating about 3 or 4, it started to feel a bit stodgy.  Overall though, I really enjoyed the subtle truffle with the cheese eaten with the gnocchi.  I thought the tomatoes were a bit sour, but my friend who also ordered the dish thought the tomatoes were the stars on the plate.  My other friend ordered a duck dish which came rolled in some sort of leaves and looked like sushi.  I thought the duck was cooked beautifully tender and pink, but I thought the celeriac puree was way too overpowering.  I usually like celeriac but hate celery and all I could taste was celery for some reason.  We also got a side of truffled mash, which was again, subtle in truffle but not in salt.

After our meals, we were way too full for dessert and this is when the haughty waitress, I felt, gave us attitude.  I’m sorry that we had to check the prices of the receipt to see how much each of us had to pay, but really, there was absolutely NO need to stand that and say, “Are you done?” with such an attitude.  What could have been otherwise a satisfactory dinner just left me with a sour taste in my mouth.  We were waved off by another friendly waiter, but I don’t think he could undone how she left us feeling.