Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Tuesday, October 13, 2009

Scallop Croquettes

Scallop Croquettes

  • 1/4 cup butter
  • 1 cup carrot
  • 1 yellow onion
  • 2/3 cup flour
  • 1/2 cup milk
  • 1 oven roasted garlic
  • 1lb scallops
  • fresh parsley or cilantro
  • flour, eggs and bread crumbs for coating
  • olive oil for frying


Dice onion.
Chop carrots finely in a food processor.
Melt butter in a frying pan.
Add onion and carrot. Cook until softened and onions are translucent.
Add flour. Cook for one minute.
Add milk, incorporating thoroughly.
Remove from heat. The mixture should be a thick paste at this point.
Purée scallops and garlic in food processor.
Chop herbs.
Fold puréed scallops, garlic and herbs into mixture.
Refrigerate mixture one hour or more.
Shape scallop mixture into small patties.
Coat each patty in flour, then quickly dip it in a beaten egg, then roll in bread crumbs.
Assembling Scallop Croquettes

Heat oil in a large frying pan.
Cook croquettes until they are browned on both sides and heated through. (Approximately two minutes per side.)
Serve with Lemon Tarragon Cream Sauce.

Friday, October 9, 2009

Lemon Tarragon Cream Sauce

This delicate yet flavourful sauce is excellent with seafood.

  • 1 teaspoon butter
  • 2-3 tablespoons fresh tarragon
  • 1 cup whipping cream
  • 1 teaspoon freshly squeezed lemon juice


Chop tarragon into small pieces.
Melt butter in a small saucepan.
Add cream and tarragon.
Heat gently, bringing mixture to a boil.
Simmer until sauce is reduced by half. (Approximately 5 minutes.)
Remove from heat and stir in lemon juice.
Serve immediately.

Stilton, Apple and Parsnip Soup

A hearty winter soup with a delicious medley of flavours.

Stilton, Apple & Parsnip Soup

  • 2 tablespoons butter
  • 1 garlic
  • 1 bunch leeks
  • 1lb parsnips
  • 3-4 large apples
  • 1/2 cup apple wine
  • 3-4 cups chicken or vegetable stock
  • 1 oven roasted garlic
  • 300g Stilton cheese
  • 2 cups light cream or half & half


Melt butter in large pan with lid.
Mince garlic.
Dice leeks (whites and "solid" pale green portion of shoots).
Dicing Leeks

Cook garlic, leeks and butter until leeks are translucent. (Approximately 5 minutes.)
Remove pan from heat and allow to sit, covered, for 5 minutes.
Peel and dice apples and parsnips.
Dicing Apples

Add apples, parsnips, wine and stock to pan.
Bring to a boil.
Reduce heat and simmer until parsnips are tender. (Approximately 20 minutes.)
Cooking the Soup

Add oven roasted garlic.
Crumble cheese into soup and stir until cheese is melted.
Purée soup in a food processor.
Return mixture to pan.
Add cream.
Heat gently until soup is hot.
Serve immediately.