Ambition Issue 45 (March/April 2021)

Page 94

LIFESTYLE

Chris Rees, Head Chef at the River Room Restaurant at Galgorm Spa & Golf Resort, serves a civiche of scallops with green olives, radish and a squid ink cracker.

Dine & Wine Serves four

This is a quick and easy dish to execute, with only a couple of pre-prepared elements. It is a simple starter from the current River Room restaurant menu and is a nice fresh and alternative way to eat scallops.

Ingredients • 300g scallop meat (frozen then defrosted) • Juice of 1 lemon • 20g sugar • 20g salt • ½ cucumber • 100g thinly sliced radish • 80g sushi rice • 1 sachet of squid ink • 80g Crème fraiche • Some leaves and cress (dill is ideal) • Olive oil 2tps

Method: • First make the squid ink cracker. Do this by boiling the rice with a little salt until very soft and almost overcooked. Add the squid ink to the rice and spread on a baking sheet thinly. • Dry the sheet of now black rice at around 50°C for a couple of hours in an oven. Once dry simply break the sheet into shards and deep fry in oil at around 200°C. • Allow to cool and dry on kitchen paper and season more if necessary. • Next, very finely slice and then dice the cucumber and set aside. • Thinly slice the scallops and place in a bowl with the lemon juice sugar and salt. Mix gently and allow to rest in the liquid for around five minutes. Then strain all of the

remaining liquid and reserve the scallops, which are now lightly cured and ready to eat. • To assemble the dish mix the scallop meat with the cucumber and olive oil. With a pastry ring placed in the middle of a bowl, add a small spoonful of crème fraiche, then the scallop and cucumber mixture and finally the sliced radish. Season lightly with some sea salt. • To finish, add the squid ink cracker and nicely place the leaves around the top of the dish – the starter is now ready to serve.

Need the perfect pairing? Drinking good wine with good food is one of life’s great pleasures. The River Room Restaurant’s resident wine expert, Andrea Mola, recommends the perfect wine to accompany Head Chef Chris Rees’ delicious starter.

Wine Pairing: Russbach Classic Riesling 2016 Germany This is an off dry style, so neither sweet nor dry, but has obvious hints of sweetness just at the end, that will soften the citrus component of Chris’ dish. It’s great against the backdrop of piercing acidity that the German Rieslings are renowned for. This will cut through the curing of the scallops and clean your palate. Expect lots of candied lime flavours, fruit salad and floral notes, while the palate is crisp, fresh and lingers deliciously.

92


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Articles inside

Jim Fitzpatrick

8min
pages 98-100

Fashion - Joanne Harkness

5min
pages 95-97

Dine & Wine - Chris Rees

2min
page 94

Gerry Rourke

7min
pages 92-93

Fastest Growing Companies Forestside Announced as New Sponsor of Arts & Business NI Awards

3min
page 91

Business Class Motoring

7min
pages 88-90

Gabi Burnside

4min
pages 86-87

Breath of Fresh Air

5min
pages 74-75

Brendan Drain

4min
pages 82-83

Maybeth Shaw

3min
page 78

Helen Hardy

3min
page 76

Charles Hurst Announces New Chief

1min
pages 84-85

Unprecedented Change by

8min
pages 70-73

Danielle McWall

4min
pages 68-69

Stairway to Seven

2min
page 67

Why is COP26 Relevant to You?

6min
pages 64-66

Openreach NI Receives its First

2min
page 63

Kate Marshall

4min
page 62

Sustainable Solutions

5min
pages 58-61

My Ambition is to

2min
pages 56-57

Swift Response

5min
pages 54-55

Martin Breheney

2min
page 53

Righting the Way Forward

5min
pages 50-52

The Drive for Equality

7min
pages 46-49

Membership NI Chamber in Conversation With

11min
pages 32-35

John Campbell

4min
pages 44-45

The Work-From-Home Pioneers

4min
pages 36-39

Awards Launched Export Growth for Bloc Blinds

2min
page 43

Harnessing Nature’s Energy

6min
pages 40-42

Patrons Make the Most of Your

6min
pages 30-31

NI Chamber Welcomes New

3min
pages 28-29

CEO Update

5min
pages 26-27

Robert McCullough

3min
page 22

Announces Expansion Belfast Telegraph Business

3min
pages 24-25

Jane Shaw

5min
pages 16-17

A Healthy Response

6min
pages 18-21

Jonie Graham

4min
pages 14-15

BT’s 655m Contribution

3min
pages 10-11

Artemis Technologies Unveils

2min
pages 12-13

Dale Farm Unveils Rebrand

4min
pages 8-9
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