Autumn Winter Brochure 2018

For the pistachio praline: combine the sugar
and water in a pan. Bring to the boil and
make a caramel. Once golden, pour over the
pistachios on a baking tray lined with baking
parchment. Leave to set and then blend to a
crumb.
For the crispy chicken skin: preheat the
oven to 180°c. Place the skin on a baking tray
between two pieces of baking parchment.
Place another baking tray on top and bake
for 25-30 minutes until crispy.
For the cauliflower puree: cook the onion,
garlic and cauliflower in the butter until soft.
Add the cream and thyme, then blitz.
To assemble: dust the plate with a mound of
the pistachio crumb, then add 3-4 segments
of grapefruit. Pipe 4-5 dollops of puree onto
the crumb. Pan fry the scallops in butter until
brown, giving each side around 1 minute.
Add to the plate while hot and top with slices
of hot chicken skin.
“There are flavours here that you wouldn’t
necessarily put together but they work so well:
sweetness from the scallop, creaminess and
nuttiness from the cauliflower, bitterness from
the grapefruit and the meaty, salty hit from
the chicken skin,” says Bobby
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