Mixed Seafood with Chilli and Lemon butter
This dish is perfect for serving with crusty bread to mop up all the buttery juices, perfect as a starter
for a special occasion.
Serves 4
Ingredients
• 16 large king prawns, peeled and de-veined
and scored down the back
• 8 large scallops cut in half
• 4 large squid, cleaned and sliced into rings
• 100g butter, softened
• 2 garlic clove, crushed
• Large pinch of dried chilli akes
• 1 lemon, zested
• Sea salt and freshly ground black pepper
• 50g stale crusty bread
• 1 tbsp. Flat leaf parsley
Method
1. Preheat a grill on its highest setting.
2. Prepare all the seafood and place a mixture of each into 4 individual small serving dishes
(small terracotta look fantastic).
3. In a small bowl add the softened butter, garlic, chilli, lemon zest and salt and pepper and mash
together with a fork so the avoured butter is thoroughly mixed. Divide the butter between the
dishes dotting it over the seafood.
4. Place the dishes under the grill for 5 minutes, remove and give the seafood a stir to coat it in the
butter. Pop the dishes back under the grill for a few more minutes until the butter is bubbling.
5. While the seafood is under the grill prepare the topping add the parsley and the stale bread to
the Short tumbler and securing the at blade, press CHOP you may have to do this twice until you
have breadcrumbs.
6. Remove the seafood from the grill and sprinkle over the breadcrumbs and parsley mixture
place them back under the grill until the bread crumbs are crispy and golden brown. Serve with
crusty bread.
For a more substantial meal this is delicious mixed though a steaming bowl of freshly
cooked linguine.
Houmous with Olive Flatbread
These tasty little atbreads can be made with store cupboard ingredients and are so quick to
prepare. Serve warm with this delicious homemade houmous.
Serves 4
Ingredients
• Houmous
• 1 x 400g tin chickpeas, drained (reserve a little
of the liquid)
• 3 tbsp. tahini
• 1 garlic clove, roughly chopped
• Juice of ½ lemon
• Sea salt and a grind of black pepper
• 50ml good quality olive oil
• Olive Flatbread
• 250g plain our
• 2 tsp baking powder
• ½ tsp salt
• 20 pitted kalamanta olives, sliced
• 2 tbsp. olive oil
Method
1. In the large tumbler add the drained chickpeas plus a couple of tablespoons of the reserved
liquid, tahini paste, garlic, lemon juice, salt and olive oil, secure the cross blade and press the
LOW button until the houmous is the desired texture. Remove and place in a bowl, taste and
adjust the seasoning, and drizzle with a little more oil and pop it in the fridge.
2. To make the atbread add the olives to the small tumbler and secure the cross blade press PULSE
to chop the olives.
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