- For the Shellfish Porridge
- 50g Brown Rice
- 50g Haiga Rice (rinsed)
- 50g Barley
- 600ml CHEF:registered: All Natural Chicken Stock
- For the Shellfish Consommé
- 1L of CHEF:registered: All Natural Shellfish Stock
- 40g Aged brown rice vinegar
- 5g Tamari
- For the Garnish
- 25 pcs Broad-beans (blanched and peeled)
- 4 Spears green asparagus (blanched and diced)
- 4 scallops (seared)
- 24 pcs Yellow courgette (10mm parisienne scoop)
- 8 Langoustine tails (blanched)
- 4 tablespoons Peas
- 1 whole Baby lettuce, cut into 4 portions
- 100ml CHEF:registered: All Natural Chicken Stock
- 4 Oyster leaves
- 4 Borage flowers
- 4 Chive flowers
- 8 pcs Whole almond (grated)
Shellfish porridge with langoustine, scallop, summer flowers and herbs.
Ingredients
Method
Porridge
1. Combine all the two rice, barley and CHEF:registered: All Natural Chicken Stock, bring to the boil, then turn down the heat to simmer gently with a lid on, until soft (but not mushy), for approximately 40 minutes.
Shellfish Consommé
2. Pour the CHEF:registered: All Natural Shellfish Stock into a bag, seal, keeping air to a minimum, and then freeze.
3. To defrost and clarify the stock, pass it slowly through double muslin.
4. Season with vinegar and tamari, set aside.
To Garnish
1. Blanch all the vegetables and set aside.
2. Heat the porridge and beans.
3. Add the asparagus to a pan, topped with 100ml of heated CHEF:registered: All Natural Chicken Stock until hot to serve.
4. Place in bowls, add langoustine tails and scallop.
5. Top with the oyster leaves, flowers (borage and chives) and almonds.
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