Flavours of Italy
TUNA TARTARE WITH SALMON ROE AND AVOCADO CREAM
Prep 30 mins • Cook 2 mins • Serves 4
ITALIAN SALAMI PASTE 100g Italian salami 300g potatoes 50g butter salt, to taste pepper, to taste
SWEET PEA CREAM 1kg green peas 100g onions 100g potatoes 150ml extra virgin olive oil 150ml vegetable stock
BLACK SAGO TUILE 500g sago 1½L water squid ink, as needed baby parsley, as needed
1 Bring a pot of water to the boil. Cook potatoes till soft. Remove skin and cut into small pieces. 2 Combine potatoes, salami and butter in a food processor and puree till smooth. Add salt and pepper to taste. Strain and set aside for later use. 3 Prepare the sweet pea cream. Blanch green peas in a pot of boiling water for 4 mins, and immediately cool them down by placing them in an ice bath. Strain the peas from the ice. 4 Combine peas and and vegetable stock in a food processor, and blend till smooth. 5 Combine both potato puree and sweet pea puree in a bowl, and mix well. Season with salt and pepper to taste. Add salmoriglio, strain and set aside. 6 Prepare the black sago tuile. Heat water in a pot over high heat until it comes to the boil. Cook sago until it turns transparent, and add in the squid ink towards the end. 7 Spread the sago mixture on a silpat (nonstick silicone baking mat) and leave it to dry. Deep fry at 190C until crispy. 8 Prepare the scallops. Heat oil in a skillet over medium-high heat and sauté scallops until they are opaque and lightly browned, 2 mins on each side. 9 Serve scallops with Italian salami and sweet pea cream, and black sago tuile.
Gallo My First Olive Oil 250ml Made from the healthiest olives, Gallo My First Olive Oil, which features an exceptionally low acidity level of 0.2%, is ideal for a baby’s first soups, and transition to solid foods. Featuring a mildly sweet and light fruity flavour, this delicate olive oil is also rich in vitamins E and D, as well as essential fatty acids.