A Taster Menu to Enjoy at Home
We’ve decided to take some of the freshest plates of the Waterbiscuit summer menu and show you how simple it is for you to recreate them in the comfort of your own home! The dessert is our very own cheeky treat for you.
- Scallops on a bed of grilled asparagus and pear salad with a lemon and honey dressing
- Salmon with roasted potatoes, a side of rucola, peach and avocado salad
- Dulce de Leche Biscuit
- Best iced coffee ever!
Starter – Scallops with a pear and grilled asparagus salad
The salad and dressing is a simple enough. You can add any other fresh ingredients you like – mozzarella di Bufala for example.
All you need to do is mix some vegetable or olive oil (depending on your preference), with a couple of teaspoons of honey and the juice of half a lemon. Mix the ingredients together till you have a nice liquidy consistency.
Mix rucola with any other leaves of your choice to create a crunchy salad base. Then add in some slices of pear. For the asparagus, pass a skewer through them, cover with a bit of oil, lemon juice and season. Place them on the grill till they start to colour. When done transfer to a plate, add a dash of butter and grate some parmesan whilst still piping hot.
Here you have an intro about how to prep the scallops and then a detailed bit on how to cook them. Some tips about what to and what not to do.
Scallops are elegant, easy, and tailor-made for the grill. Because scallops are a bit pricey, you want to make sure you cook them just right every time. These are a few tricks to make sure they come out succulent, silky, and sweet after a short stint over the fire.
On the Grill
- Buy the biggest dry-packed scallops. The bigger the sea scallop, the sweeter it will be. The bigger they are the less you have to worry that they will go rubbery as quickly as the small ones.
- Scallops grill best naked. Marinades can hide their flavour and cause flare-ups that scorch the scallops. You only need a finishing glaze with a sweet undertone.
- Keep your scallops as dry (blotting with paper towels helps) and cold as possible. And get your grill grates as clean as possible and coated with neutral, high-smoke point oil (such as grapeseed). This juxtaposition of cold flesh and a hot, oiled grate prevents sticking.
- Let the scallops ride by themselves on the skewer for easy, fast cooking times (without worrying about how done the other skewered bits are).
- Season them with salt and pepper just before you slap them down on the heat.
- Cook the scallops on one side for about 4 minutes to get great grill marks. Cook on the second side only until they are just opaque in the middle. (Cut one open if you have to).
- Use a fish spatula rather than tongs when you have scallops on a grill. 8. Only apply the butter glaze to the scallops for the very last minute they sit on the grill. You can certainly re-glaze them on the plate.
- Eat them while they are hot.
In a Pan
- Remove the crescent-shaped tendon (a.k.a. the “foot”) from the side of each scallop. Use a paper towel to pat dry each scallop. Place them all on a baking rack sitting inside a baking sheet. Refrigerate the scallops until just before grilling.
- In a small, non-reactive saucepan, combine 1 teaspoon of zest and all of the juice (about 2/3 cup) from one lemon, oil and some minced garlic. Bring the mixture to a simmer over medium heat. Simmer for 3 to 4 minutes until it thickens slightly into a glaze. Set aside.
- Heat the skillet till it’s piping hot.
- Remove the scallops from the refrigerator and season with salt and pepper.
- Cook the scallops for around 4 minutes on each side – till barely opaque in the middle. Once done move onto the plates.
Arrange the scallops on your plates, cover with the sauce that you put aside if you’re cooking them in a pan. Then place the grilled asparagus to the side. Have your pear salad bowl ready and you’re done!
TIP: If you want make a main course out of this dish simply have some risotto or linguini as the base for your scallops. You can leave the pear and grilled asparagus salad in a separate bowl.
Main – Salmon with roasted potatoes and a rucola, peach, avocado salad
Choose your rucola and mixed leaves and scatter in a deep bowl. Cut up your peaches into strips and cube or sliver the avocado. If you would like to give it more of a kick you can go ahead and grill the avocado for a bit.
- If you’re using new potatoes (the baby ones) or medium sized ones, give them a bit of a boil first, add some salt to the water.
- You can then either fry these cuties in a bit of oil and butter with some spring onions sprinkled on top.
- Or else bake them in the oven. This is the healthier option of course. Simply drizzle some oil, season and place in the oven for around half an hour – until crispy.
You probably have your favourite way to cook salmon. Maybe you roast it. Or, maybe, you place it on a cedar plank, close the grill, and let those two sizzle and smoke.
Use a baking sheet under your skin-on fillets so that you can easily remove them when they are done. Coat the salmon with mayonnaise instead of oil to give it a different kind of moisture and do not coat the baking parchment either.
In a Pan
Simple cover the pan with some oil and place the salmon fillets in, seasoned. Add butter to the pan so that the salmon bastes – giving the skin its crispiness.
Ingredients to add flavour:
Corn husks can be soaked and placed on the grill with corn – this adds a sweet and subtle smokiness
Add aromatics – shallots and red onion for example whilst the salmon is cooking
Try to cure the salmon when you have the time for it!
This is a simple dish, give the salmon its central position on the place and scatter the scrumptious potatoes at the side. Don’t waste the juices from the salmon, spoon them on the finished dish. Place the salad in the middle of the table so that everyone can take as much as they like.
Dessert – Dulce de Leche
This is a treat just for you. To give you a bit of a background, dulce de leche is a south American caramel sauce. The name literally translates to “milk jam” and it is pronounced as ‘dul-say’ as opposed to ‘dul-che’. We have just sandwiched it between biscuits, but you could do the same with brownies instead.
- Homemade Dulce de Leche
You just have two ingredients to worry about: milk and sugar. You just have to think about nailing the flavour. Milk has plenty of lactose, lactose is a sugar (which is not as sweet as sucrose or glucose). It’s a less saccharine caramel than the usual caramelized milk.
There are two ways you can make this luscious mix. Let’s start with the controversial method.
Makes 1 cup
1 quart whole milk
1 cup sugar
1/2 teaspoon kosher salt
1 vanilla bean, split
1/4 teaspoon baking soda
The Can Method
You need a can of condensed milk which you submerge in a pot of boiling water for several hours. Once you open it you will find a thick and golden dulce de leche.
From Scratch Method
This is the way to do it! This way you have complete control over the caramelization process and no worries of exploding cans.
- Combine a quarter of the whole milk with a cup of sugar into a medium-sized saucepan. If you like it sweeter then up the sugar by ¼ cup, if not reduce it to ¾ cup. Add half a teaspoon of salt and one split vanilla bean.
- Stir until the sugar has dissolved.
- Take the mixture off the heat and stir in ¼ teaspoon of baking soda. The baking soda helps prevent the milk proteins from coagulating, ensuring a smoother end result.
- Place back over medium heat. You want the milk to be edged in brisk bubbles, but do not let it boil over.
- The hardest part – WAITING. Let the mixture boil for around 1 ½ to 2 hours, stirring occasionally. The colour will begin to tweak from white to tan in the first hour and then will darken rapidly. As it darkens the mix will become thicker and nuttier.
- Allow it to reach your desired tone of caramel and take it off the heat. Let it cool slightly. If you want a smooth texture strain the thickened milk jam through a mesh colander. Or else, leave as it is.
- Transfer to a glass jar with an airtight seal. It will keep for up to 4 weeks.
Use your favourite recipe for either or buy your favourite brand.
Pours sweetened condensed milk into a pie plate and cover it with foil. Prepare a bigger pan and fill it with water, making sure that there isn’t too much or it will overflow as it comes to the boil. Roast it in the oven at 425° F/218 C for about an hour.
Smother one side of a biscuit with the dulce de leche and sandwich with another till the caramel is oozing out between the two. Simply plate it.
Wondering what to do with it…
The sky’s the limit.
– sandwich between buttery shortbread
-serve with some ice-cream
– spread some on buttered toast and top with sea salt
–it’s probably best eaten by the spoon right out of the fridge!
The Accompaniment – Cold coffee
- 2/3 cup coarsely ground coffee
- 3 cups water
- 1 teaspoon cinnamon
- 3 tablespoons dark brown sugar
- Put ingredients in a quart jar and stir
- Cover and refrigerate overnight.
An amazingly thirst quenching drink that will go with any summer meal. What makes it so special is the use of cinnamon which adds spice and complexity to the drink. Couple with a few tablespoons of dark brown sugars and the flavours boom for this overnight recipe.
When you want to drink it – first thing in the morning or at lunch time – then add milk or cream.
You can easily adapt the drink – try cardamom instead of cinnamon or have them both in there! Use condensed milk instead of cream for a Vietnamese touch.
- Pour the coffee base through a sieve or strainer into a bowl, then strain back into jar for easy storage.
- Fill a tall glass halfway with ice. Pour in coffee until glass is about 3/4 full, and add milk/half and half/cream to taste.
Thank you for reading our blog, we hope that you have found it informative. Have a look at our other blog:
See you next week!