Recipe is improvised with added ingredients in these Crab Cake, Grilled Scallops, Coconut CrèMe B

Crab Cakes

Ingredients for 2 servings

6 Oz Fresh Crab Meat

1 Oz Onion

• oz Celery
• oz Garlic
• Butter
• oz Cream
• Pint Fish stock

2 sprigs, finely chopped Basil

1 oz Gluten Free bread Crumbs

• Piece, finely chopped hot chilis Hot sauce

Salt & Pepper

Method

Melt the butter in a PanAdd the onion, celery and garlic and Sautee for 3 minutesAdd in Crab meat and cook for another 5 minutesAdd Cream, stock and bread crumbs and cook whilst stirring for further 5 minutesFinally add in basil, chopped chilis, salt and pepperLeave the Mixture to coolPortion the Mixture and Grill on a Hot skillet until golden brown on each sideServe the Crab Cakes with shadow Bennie dressing

Grilled Scallops

Ingredients for Two Servings

• 4 Pieces Jumbo Scallops
• oz Virgin Olive Oil
• oz Finely Chopped Garlic
• Salt & Pepper
• oz Coriander finely chopped
• Piece, Lemon Juice & Zest

Method

Mix lemon Juice, zest and Coriander together, Pad dry the Scallops and place on a tray. Season the Scallops with Garlic, Salt, Pepper and olive oil. Prepare Grill to a Medium Heat Grill Scallops for 1 ½ minutes on each side ensuring its charred enough Baste the Scallops with the Coriander Mixture and sear for 5 seconds. Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves

Chocolate Fondant

Ingredients for 2 servings

• 1 oz Melted Chocolate
• oz Melted Butter
• 1 oz icing Sugar
• 1 whole Eggs
• 1 Teaspoonfuls Tia Maria

Method

Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs

Mix the Ingredients for 5 Minutes

Pour the Mixture into a nonstick baking Mat

Cook the mixture in a hot medium oven for 8 Minutes

Once cooked, loosed the sided with a palette knife if necessary

Pop a plate on top of each and flip over to turn out

Serve the Chocolate Fondant with vanilla Ice cream

Coconut Crème Brûlée

Ingredients for two servings

• 4 Egg Yorks
• 2 oz Sugar
• Pint Cream (Luke Warm )
• oz Coconut Milk

Method

Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute

Pour in the warm Cream and whisk for another 20 seconds

Strain the Mixture

Scoop off all the pale foam sitting on top of the Mixture

Stir for 5 seconds

Pour the Mixture into ramekins and place over water bath trays

Bake the Crème Brulee in a low heat for 30 Minutes or until it as set softly

Remove from heat and allow to cool

Refrigerate until ready to serve

Sprinkle Sugar and spread evenly on top

Using a Torch melt the sugar and form a crispy top

Allow the Crème Brûlée to sit for 2 Minutes before serving