Scallop Sashimi, Shiitake, Chorizo

If you're like me, getting back into the swing of things in the new year has been hard. I returned to work just after the holidays only to find that the office was a ghost town. A lot to do, but not many people around to get things done. That might be an indictment of how much *I* actually do, but that's another story.

So on the Friday of my week back I decided to work from home. There was a lot of prep and reading to do, and for the first time in ages I didn't have any meetings! As soon as the Gourmet Female heard she demanded that I cook dinner and that she be regaled with a massive seafood fest. Enter my riff on a Dan Hong recipe, scallop sashimi with shiitake, chorizo, and spring onion.

This recipe is dead easy. The hardest part is finding an Asian market for the ingredients... And the only cooked component is a chorizo... Which can be done a few hours in advance... So you have NO excuse for not making someone an amazing seafood dish this summer!

This serves two people. You'll need:

  • 1 chorizo
  • 1 spring onion, thinly sliced
  • 6 raw scallops, sliced in thirds
  • 3 small shiitake mushrooms, very thinly sliced
  • 2 1/2 tbsp sesame oil
  • 3 1/4 tbsp shiro-dashi
  • 3 1/4 tbsp light soy sauce
  • 3 tbsp honey
  • 1 tbsp lemon juice

Fry or BBQ the chorizo until done. Put aside to cool.

Mix the sesame oil, shiro-dashi, soy sauce, honey, and lemon juice and whisk together to combine. Slice the cooled chorizo thinly.

Place the scallops around the plate. Add the shiitake mushrooms, chorizo, and spring onion. Pour the dressing around the plate and serve! Now don't you look like the Gourmet Male?!

Truffle Shot - Charity Dinner Amuse Bouch

I've mentioned this recently but as part of a charity auction for Assistance Dogs Australia, for $2,400, I was bought to cook a degustation meal for twelve of my work colleagues. To put it mildly, the pressure is on! I only have two weeks until the dinner so this weekend was all about practice. First up, a truffle shot amuse bouche.

truffle shot side.jpg

To be honest, this was pretty simple to make. Only a couple ingredients but the flavour was amazing and the look was eye-catching. You'll need (makes 4): 

  • 100g Shiitake mushrooms
  • 50g Enoki mushrooms
  • 2 tbsp duck fat
  • 1 clove garlic, minced
  • 100ml thick cream
  • 2 tbsp creme fraiche (preferably Pepe Saya
  • 6 pinches truffle salt
  • 1 tsp pepper
  • 1 tbsp truffle oil

Heat the duck fat in a non-stick pan until melted. Add the mushrooms and garlic and cook until the garlic and Enoki mushrooms are browned and the Shiitake mushrooms are soft. Turn the heat off and add the cream, two pinches of the truffle salt, and pepper.  

Once the ingredients are mixed, add the creme fraiche and pour everything into a food processor or use a hand blender and blend until smooth.  Test the temperature to make sure the mixture is hot. If not, 15 seconds in the microwave will do the trick.

truffle top.jpg

Add to individual shot glasses and top with a pinch of truffle salt, two drops of truffle oil, and the tops of a couple Enoki mushrooms. Serve!

If you make this let me know what you think. I'm keen to discover new variations as this really is one of the better dishes I've invented. The more the merrier...