Scallop Croquettes

Ingredients:

• 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

Directions:

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.

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.

Lemon Tarragon Cream Sauce

This delicate yet flavourful sauce is excellent with seafood.

Ingredients:

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

Directions:

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.



Ingredients:

• 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

Directions:

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

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.

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

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.