Good_Things_Magazine_AprilMay_2017

METHOD

1. For the ceviche
   dressing, place 200ml
   of the orange juice in a
   medium saucepan set
   over medium heat, and
   cook until reduced to
   50ml. Remove the pan
   from the heat and set
   aside to cool.


2. When cold, mix with
   all the remaining
   dressing ingredients in
   a medium bowl and
   refrigerate for 24 hours.


3. For the carrot and

cumin purée, heat the

butter in a medium

frying pan set over high

heat. When foamy, add

the cumin seeds and fry

briefly until golden.

4. Add the carrots,
   season, reduce the heat
   and allow to sweat for a
   few minutes.


5. Add enough water to
   just cover the carrots,
   cover the pan with
   clingfilm, and cook until
   the carrots are soft.


6. Transfer to a blender

and blend until smooth,

adding a little olive oil to

emulsify the carrots into

a smooth purée. Transfer

to a squeezy bottle and

set aside.

7. Strain the ceviche
   dressing and store in
   a squeezy bottle,
   reserving the ginger
   and chilli for garnish.


8. Divide the scallop
   slices evenly between 4
   plates, arranging them in
   circles, then sprinkle
   with sea salt.
   9. To serve, dress each
   plate with 3 toasted
   hazelnut halves, 6
   criss-crossed apple
   batons, 5 dots of the
   carrot purée, 3 dots of
   ginger and chilli from the
   ceviche dressing, and 3
   dots of the caviar.
   Garnish with microherbs,
   add a little ceviche
   dressing, and serve.

RECIPE COURTESY

OF HRISHI DESAI,

THE GILPIN

thegilpin.co.uk

H
r
is
h i D e s a i

(^)
(^)
(^)
(^)
(^)
(^)
(^) S
ca
llo
p (^) c
evi
che (^) with carro
t^ &
cu
m
in
p
u
r
é
e
S
erv
es
4
Atul Kochhar
Fragrant lamb
chops & lentil salad
Sindhurestaurant.co.uk
Chris Harrod
Asparagus with mead
thewhitebrook.co.uk
MORE
RECIPES
ONLINE
goodthingsmagazine.com 81
For these dishes and many other
great chefs’ recipes, go online to
goodthingsmagazine.com
Chefs_MATT ZPCATHY ZP_v2.indd 81 03/04/2017 21:05