Scottish Scallop, Black Curry Chicken Wing, Cauliflower Puree, Golden Raisins and Apple
For the chicken wings 6 chicken wings 3g black curry powder 2g tandoori curry powder 2 lime leaf (shredded) 1 lime zest 5g soy sauce 5g grapeseed oil Joint the chicken wings and mix all ingredients together and leave to marinade for 24 hrs. The next day spread the wings out on a shallow tray lined with greaseproof and cover with foil. Slow roast at 90c for around 2 hours or until the wing bones are able to be removed. Let the wings cool, keeping the juices aside for the sauce later on.
Remove the bones and lightly press the wings between two trays. Once fully cooled, check there is no remaining cartilage in the wings and square the edges with a knife.
Pan fry with a little oil until crispy, reduce the cooking juices and roll the wings through it. Dip one side of the wings in some toasted linseed.
For the spiced cauliflower purée 1 cauliflower 60g butter 1 clove garlic (crushed) 1 lime leaf 1g curry powder 1 wedge of lime Salt
Cut the cauliflower into florets and slice thinly on a mandolin slicer. In a small pot brown the butter with the garlic and lime leaf on the stove. Once the butter has started to brown stir in the curry powder and squeeze in the lime juice and leave to one side to cool, then remove the garlic and the lime leaf.
In a pot of boiling seasoned water quickly cook the sliced cauliflower. Once cooked strain off the water and blitz the cauliflower until smooth. Next, with the blender still running slowly pour in the curry powder and butter until fully combined. Check the seasoning and pass through a sieve. If the puree is overly rich, a small squeeze of fresh lime juice can help lighten it.
For the golden raisins 20g golden raisins 80g good quality Riesling
Place them both in a small pot and warm together on the stove (do not boil) and leave them aside until the raisins soak up the wine. For the lemongrass oil dressing 300g pomace oil 4 sticks of lemongrass 10g coriander 5g Tandoori Spice 2 lime leaves 2 cloves garlic 2 limes (zest and juice) Sugar Salt
As finely as you can chop down the lemongrass, crush the garlic and shred the coriander. Mix them
‘People do not realise what others go through to get your fish on the table – I do’