Scallop Toastie

with an apple & fennel sauce, crispy bacon, rocket and sharp cheddar

INGREDIENTS (MAKES 2 TOASTIES)

4 slices of sourdough bread

150g unsalted butter

12 scallops

Salt and pepper

2 Granny Smith apples

1 fennel bulb (fronds reserved)

1 tbsp fresh thyme leaves

1/2 cup chicken stock

1/2 cup cream

150g streaky bacon

1 cup rocket leaves

100g sharp cheddar, sliced

Method

1. To make the apple and fennel sauce, cut the tops off the fennel bulb, reserving fennel fronds for later. Core the bulb and dice into 1cm pieces. Peel and core the apples and dice into the same size as the fennel.

2. Heat 50g of butter in a frying pan over medium heat. When melted, add the chopped fennel and apple. Add a good pinch of salt, pepper and thyme leaves. Stir, cooking for 5 minutes or until the apple and fennel is starting to caramelise. Add the chicken stock and let simmer for 1-2 minutes or until the stock has been absorbed. Add the cream, stir to combine and simmer for a few minutes until the mix is nice and thick and the apple and fennel has softened. Remove from the heat and blitz with a stick blender.

3. Slice bacon rashes into thin strips and cook in a dry frying pan over medium heat until crispy and golden. Remove onto a plate lined with paper towel to absorb excess fat. Set aside.

4. To cook the scallops, add 50g of butter to the frying pan over medium-high heat. As soon as the butter has melted, add the scallops and season them with salt and pepper. Flip after 1 minute and cook for a further minute. Remove onto a plate.

5. To build the toasties, place two slices of sourdough into a board. Top with cheese, reserved fennel fronds, rocket, apple and fennel sauce, scallops and bacon crumb. Place the remaining two slices of bread on top.

6. Heat the frying pan over medium heat and add the remaining 50g of butter. When melted, add the sandwiches and cook for a few minutes either side until golden.

Serve with a sprinkle of salt and enjoy every mouthful!

Recipe by Tim Bone

Tim Bone is a Ballarat-based chef who rose to fame during his appearance on MasterChef Australia in 2019. His passion for food is reflected in his bold and hearty flavours, and he draws inspiration from famous chefs like Jamie Oliver and Anthony Bourdain. Bone quit his day job and started his own toasted sandwich venture, Tim’s Toasties, which has become a popular destination for foodies. He is known for his kind and entertaining personality, and his dedication to his family and community shines through in his creations. Tim Bone is a chef who stands out for his passion, authenticity, and commitment to his craft.

We are delighted to announce that Minimax has been named the Australian winner of the IHA Global Innovation Awards for 2022-2023. This prestigious award recognises our overall excellence in retail innovation and creative merchandising in the home and housewares retailing industry. We were honoured to have our CEO, Andrea McCormick, accept the award at the International Home + Housewares Show in Chicago.

The GIA Awards are presented annually by the International Housewares Association (IHA) and bring together industry leaders, buyers, and media to celebrate the best in retail housewares product design and innovation from around the world. This event is highly anticipated in the industry and provides a great opportunity for businesses to showcase their products and innovations to a global audience.

minimax.com.au

“We are thrilled that Minimax has been recognised internationally,” enthuses CEO, Andrea McCormick.

Ultimately this is an award to recognise the outstanding Minimax team that all work to provide the best possible shopping experience everyday. From sourcing the latest products, to marketing and visual merchandising, and most importantly, customer service, our team strive for excellence in all aspects of our business. And to our customers, we never take anything like this for granted. Our customers are our ultimate decision makers and continue to motivate us to do better. Thank you for your continued support and inspiring us everyday.