Have a Happy Valen-dines day with these recipes from CHEF RYAN CROSS

Chef Ryan Cross has worked as a head chef in some of Newcastle’s most prestigious restaurants before moving to Brighton and continuing his career adventures here. He is now working as a development chef for Trading Post Coffee Roasters and kick starting his own private dining business. What’s more, he has composed some recipes for us at BN1 Magazine to inspire readers to cook restaurant-standard food from your own homes. Impress someone you love this valentine’s day with Baked Scallops, Flank Steak or Murgella Burrata. Or, if you do not fancy cooking, you can hire Chef Ryan Cross to come to you with his fine-dining skill set and carefully crafted menus to suit whatever you fancy.

Baked Scallop

Scallop Roe & Nori Butter, Chilli & Garlic Crumb

SCALLOP & BUTTER

Scallops Prep 2 per portion

500g Butter

1.5 Nori Leaves

100g Dehydrated Scallop Roe

Remove roe from scallop and dehydrate either in hot plate or under heat lights.

Place two scallops in the shell and top with butter place under grill for approx 2-3 minutes remove and top with crumb replace under grill for further 1 minutes. Place some salt on plate and place shell on top to fish lime zest fresh over top. To make the butter soften and add all ingredients to thermo mix till well combined and roll into a cylinder (sausage)

CHILLI & GARLIC CRUMB

4 Red Chillis

14 Garlic Cloves

200g Panko

Roast garlic and chilli in the oven. Allow to cool. Deep fry the breadcrumbs in several batches until golden. Drain on a J cloth and season with salt whilst hot. Blitz the garlic and chilli with half of the breadcrumbs in the Thermomix until a fine crumb. DO NOT OVER BLITZ. Mix with the rest of the fried breadcrumbs.