Episode 107: Spices & Herbs

Coriander and Pumpkin Seed Crusted Scallops
Cinnamon Scented Duck Breat with a Balsamic Reduction
Sumac Encrusted Lamb Loins
Peppercorn Crusted with Pernod
Panzanella
Tarragon White Wine Sauce

CORIANDER AND PUMPKIN SEED CRUSTED SCALLOPS
Preparation is easy

18 large scallops
3 tablespoons coriander seeds
5 tablespoons pumpkin seeds
Salt and pepper
2 tablespoons olive oil

Preparation time is 15 minutes
Preheat the oven to 375 degrees Fahrenheit

Put the coriander seeds into a dry non-stick pan over a medium heat. Fry them until they smoke and release their aroma. Put the pumpkins seeds on a baking tray and roast in the oven until they are golden brown in colour and begin to release their aroma.

Crush the coriander and pumpkin seeds with salt and pepper in a mortar with a pestle. Brush the scallops with a little olive oil and dip them to coat in the roasted spice mixture.

Heat the remainder of the olive oil (just enough to cover the surface of the pan) in a non-stick pan over a high heat, once hot, turn the heat down to medium high, drop in the scallops and sear. Turn them once after a crust has formed. Turn off the heat of the burner to finish the cooking, about 1 minute.

Serve immediately with a shaved fennel and apple salad.

Yield: 6 servings
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CINNAMON SCENTED DUCK BREAST WITH A BALSAMIC REDUCTION
Preparation is easy

4 large duck breasts
Salt and pepper
1-tablespoon ground cinnamon
3 tablespoons fine sugar

For the sauce:
1 ½ cups balsamic vinegar (375 millilitres)
3 teaspoons ground cinnamon (15 millilitres)
3 cloves
1-tablespoon honey (15 millilitres)

Preparation time is 40 minutes plus overnight marinating time
Preheat the oven to 375 degrees Fahrenheit

Mix the cinnamon and the sugar. Score the fat of the duck breast and season with salt and pepper. Spread the cinnamon sugar over the top and press into the fat. Set aside in the fridge to marinate for 4 to 12 hours.

Sear the duck breast in a non-stick pan over a medium heat until the fat has rendered and the skin is crispy, about 4 minutes. Transfer the duck breasts to the oven to finish cooking for about 7 minutes. Remove the breasts from the oven and set aside in a warm place to rest for a couple of minutes before slicing very thinly.

Serve with wild mushroom risotto, baby bok choy and carrots.

Yield: 6 servings
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SUMAC CRUSTED LAMB LOINS
Preparation is easy

3 tablespoons crushed sumac
Salt and pepper
1 4-pound lamb loin (2 kilograms)
2 tablespoons olive oil
Caul fat to cover

Preparation time is 45 minutes
Preheat the oven to 350 degrees Fahrenheit

Season the lamb loin with salt and pepper, and then press the sumac over the skin to form a crust. Cover with the caul fat. Heat the olive oil in a pan and sear the lamb, sumac-side first. Move the loin to the oven to finish cooking for about 15 minutes. Remove the lamb from the oven and allow it to rest in a warm place for 10 minutes before serving.

Serve with roasted baby vegetables, fresh basil and lentils.

Yield: 6 servings
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PEPPERCORN CRUSTED SALMON WITH PERNOD
Preparation is easy

4 salmon tournedos or steaks, deboned and tied
1 tablespoon pink peppercorns
1 tablespoon black peppercorns
1 tablespoon green peppercorns
1 tablespoon schezuan pepper
2 tablespoons olive oil
4 shallots, chopped
1-cup fresh corn kernels
1-cup Pernod
1-cup cream
Salt and pepper
1 tablespoon fresh tarragon, chopped
2 tablespoons lemon balm, chopped

Preparation time is 30 minutes
Preheat the oven to 350 degrees Fahrenheit

Smash the peppercorns together with a rolling pin in a plastic bag. Crust the outside of the salmon with the peppercorns and sear in a cast iron skillet over a high heat. Transfer the salmon to the oven to cook for a further 8 minutes.

Meanwhile, heat the olive oil in a pan and sauté the shallots over a medium heat until they are translucent and soft. Add the fresh corn kernels and toss and sauté for a minute. Deglaze the pan with the Pernod, reduce for a minute before adding the cream. Stir well and heat the cream. Boil for 30 seconds. Season to taste with salt and pepper and add the tarragon.

Retrieve the salmon from the oven and serve with the Pernod cream sauce around. Dress the plate with the lemon balm.

Yield: 4 servings
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PANZANELLA
Preparation is easy

1 ciabatta loaf
4 red beefsteak tomatoes
4 yellow beefsteak tomatoes
½ cup Italian flat leaved parsley, coarsely chopped (62 ½ millilitres)
½ cup basil, (62 ½ millilitres)
¾ cup basil olive oil (175 millilitres)
1/3-cup good balsamic vinegar (70 millilitres)
Salt and pepper

Preparation time is 15 minutes
Preheat oven to 300 degrees Fahrenheit

Tear the ciabatta into bite-sized pieces. Place it on a baking tray and toast in the oven until crisp but not brown, about 4 minutes. Dice the tomatoes and add the chopped parsley. In a large bowl, toss the toasted ciabatta, diced tomatoes, and herbs in the olive oil and balsamic vinegar. Season to taste. Serve within half an hour, while the croutons are still soft on the outside but crispy in the centre. Just before serving, chiffonade the basil and add it to the salad.

Yield: 6 servings
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TARRAGON WHITE WINE SAUCE
Preparation is easy

2 shallots, chopped
2 cups white wine (500 millilitres)
2 ½ ounces butter (75 grams)
1 large bunch of tarragon
Salt and pepper

Preparation time is 15 minutes

Melt a small amount of butter in a non-stick saucepan over a medium heat. Add the shallots to sauté; they should become translucent but not coloured. This will take about 3 minutes.

Add the white wine and bring the liquid to a simmer. Separate the tarragon into two bunches. Cut off any obviously woody stems and drop one of the bunches into the white wine. Leave the flavours to infuse for 5 minutes.

Once the white wine has reduced slightly and is scented with tarragon, sieve the liquid through a fine mesh sieve, removing the shallots and tarragon. Return the liquid to the heat and bring it to a simmer once again. Stir in the butter, whisking gently.

Strip the remaining tarragon leaves from the stems. Chop them roughly and drop them into the sauce. Pour the sauce immediately over some pan-fried or poached fish.

Yield: 4 servings
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Recipe courtesy of Chef Caroline McCann-Bizjak