Venison with quince
Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main
Pan-fried scallops with cauliflower vanilla purée
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 140g cauliflowercut into small florets
- 150ml milk
- ½ vanilla podseeds scraped out
- 2 knobs of unsalted butter
- 4 slices pancetta
- drizzle maple syrup
- 50g fresh porcinior chestnut mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 6 scallopswith or without roe, it's up to you
- a few chivessnipped, to serve
Nutrition:
- kcal354
- fat25g
- saturates9g
- carbs8g
- sugars7g
- fibre2g
- protein25g
- salt1.12glow
Method
step 1
Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
step 2
Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
step 3
Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.
