Murgella Burrata, Heritage Tomato & Hazelnut Dukkha.

Cook to impress with these recipes from Chef Ryan Cross

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.

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Baked Scallop

Scallop Roe & Nori Butter, Chilli & Garlic Crumb

Scallop & Butter

Scallops Prep 2 per portion

500g Butter

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

200g Panko

  • 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.

Flank Steak

1kg Flank 

3 Clove Garlic

100ml Soy

100ml Limes Juice

125ml Water

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

Chimichurri

200g Parsley 

70g Coriander

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 Cornicons

30g Lillieput Caper

20g Dill

20g Parsley

20g Chives

10ml Salad Dressing

Combine all ingredient in a bowl and gently mix.

Murgella Burrata

Heritage Tomato & Hazelnut Dukkha.

Heritage Tomato 

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. 

Hazelnut Dukkha

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.

Garnish

4 Murgella Burrata Balls

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