Chef Ryan Cross has worked as a head chef in some of Newcastle’s most prestigious restaurants before moving to Brighton and continuing his career adventures here. He is now working as a development chef for Trading Post Coffee Roasters and kick starting his own private dining business. What’s more, he has composed some recipes for us at BN1 Magazine to inspire readers to cook restaurant-standard food from your own homes. Impress someone you love this valentine’s day with Baked Scallops, Flank Steak or Murgella Burrata. Or, if you do not fancy cooking, you can hire Chef Ryan Cross to come to you with his fine-dining skill set and carefully crafted menus to suit whatever you fancy.
Scallop Roe & Nori Butter, Chilli & Garlic Crumb
Scallop & Butter
Scallops Prep 2 per portion
1.5 Nori Leaves
100g Dehydrated Scallop Roe
Remove roe from scallop and dehydrate either in hot plate or under heat lights.
Place two scallops in the shell and top with butter place under grill for approx 2-3 minutes remove and top with crumb replace under grill for further 1 minutes.
Place some salt on plate and place shell on top to fish lime zest fresh over top.
To make the butter soften and add all ingredients to thermo mix til well combines and roll into a cylinder (sausage)
Chilli & Garlic Crumb
4 Red Chillis
14 Garlic Cloves
Roast garlic and chilli in the oven. Allow to cool.
Deep fry the breadcrumbs in several batches until golden. Drain on a J cloth and season with salt whilst hot.
Blitz the garlic and chilli with half of the breadcrumbs in the Thermomix until a fine crumb. DO NOT OVER BLITZ.
Mix with the rest of the fried breadcrumbs.
Soy Marinated Flank Steak
Chimichirri & Garden Herb & Pickle Salad.
3 Clove Garlic
100ml Limes Juice
50g Castor Sugar
Put the garlic, soy sauce, lime juice, water & caster sugar in a bowl and whisk together
Place the beef in a dish and cover with the marinade, making sure the meat is covered on both sides. Marinate for 24 hours, turning the meat from time to time
Remove the beef from the marinade, pat it dry with kitchen towel, then place it on the BBQ or griddle pan. Cook for two minutes on each side for a medium-rare finish
The beef will colour fairly quickly due to the sugar and soy sauce.
As ever, the cooking time will vary depending on the thickness of the steak and the temperature of the barbecue
Allow the steak to rest for a few minutes, then slice it thinly against the grain of the flesh and serve immediately
4 Cloves Garlic – Grate
2 Red Chilli – Brunoised
40ml Red Wine Vinegar
1/2 tsp Smoked Salt
1/2 tsp Black Pepper
200ml Olive Oil
Chop the parsley & coriander
Grate the garlic on a microplane or grater nice and fine
Brunoise (small dice) the Red Chilli
Combine all the ingredient in a bowl
Herb & Pickle Salad
30g Lillieput Caper
10ml Salad Dressing
Combine all ingredient in a bowl and gently mix.
Heritage Tomato & Hazelnut Dukkha.
500g Mixed Heritage Tomato
40ml Olives Oil
40ml Sherry Vinegar
20ml Spiced Sussex ( Naga & Fennel Hot Sauce)
Pinch of Maldon Rock Salt
4 Murgella Burrata Balls
Roughly cut the tomato, to allow fairly big chunks/wedges
Add to a mixing and pour over all the ingredients give a gentle mix and allow to sit for 5 – 10 minutes to gently break down the tomato before serving.
50g Blanched Hazelnuts
2 tbsp Cumin Seeds
1 tbsp Fennel Seeds
4 tbsp Coriander Seeds
8 tbsp Black Sesame Seeds
1 tbsp Turmeric
Gently fry this all off in a dry frying pan be careful not to burn,, allow to cool, then crush in a pestle mortar or blender on pulse setting.
4 Murgella Burrata Balls
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