|
Celebrity chef
demonstration
by Lesley Waters
at Habitat, The
Brewery
This was a really great
evening with some wonderful recipes demonstrated by Lesley Waters.
Everyone who came along took away some great ideas and couldn't wait to
try out Lesley's ideas.
Thank you to The Brewery
who organised this fundraising event for LINC, the
total raised £1,310.00.
Why not try out one of
Lesley's great recipes below.
SAFFRON MASH WITH GARLIC
BUTTERED SCALLOPS
SERVES 4
1 ½ teaspoons saffron
(threads) infused in 2 tablespoons boiling water
1 tablespoon olive oil
12 cleaned scallops
juice ½ lemon
25g (1oz) butter
1 clove garlic, crushed
1 bunch flat leaf parsley
1 lemon, cut into wedges
salt and freshly ground black
pepper
1. Heat the oil in a frying
pan. Add the scallops and sear over a high heat for approx 1 minute each
side. Squeeze over the lemon juice and add the butter and garlic to the
pan. Cook for 30 seconds and season with black pepper.
2. Finish the mash potatoes
with the saffron tea (see below) and season to taste. Pile the saffron
mash onto four plates or bowls, top with the scallops and serve at once
with flat leaf parsley and lemon wedges. |
