Razor Clam with Garlic and Parsley

A recipe by Ryan Clift of Meadow Wood in Napa Valley

Ingredients 3kg razor clams 1l chicken stock 750ml white wine 2 parsley bunches 50g thyme 10g crushed white pepper 5 banana shallots, sliced 5 garlic cloves 5 bay leaves 1.5l clam stock 800g purple garlic 3l milk 1l cream Garlic 500g parsley, freshly picked 200ml water Ultratex ...

June 28, 2017

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Samba Salad

A light salad from executive chef Claudio Cardoso of Sushi Samba

Ingredients 50g Grilled Butternut Squash 30g Baby Spinach 20g Heritage carrot shavings 20g Asparagus Crudite Green & white 10g Heritage Beets Crudité 10g Radish Shavings 25g Red & Yellow Bell Pepper Batons 5g Enoki Mushrooms 10g Caramelized Macadamia 2g Maldon Salt 3g Mixed micro cres Soy Orange Juice Truffle Oil 200g ...

June 27, 2017

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Halibut with Glazed with Lardo, Parsnip Puree and a Verjus and Spring Onion Butter Sauce

A roasted seafood dish perfect for those warm summer months

Ingredients 100g fillet of Halibut Finely sliced sheet of iberico lardo Fennel pollen Kibbled onions Chives Borage flowers and various micro herbs and flowers 150g parsnips 90g double cream 45g unsalted butter 50 ml verjus de perigord 50ml light chicken stock 100ml unsalted butter Diced golden sultanas soaked in verjus 3 sticks of spring ...

June 26, 2017

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Scallops baked in the shell

A decadent seafood recipe served with morels and broad beans.

Ingredients 500G plain flour  275g salt  180 ml egg whites  100ml cold water  6 Large hand dived scallops in the shell  1 medium sized shallot  1 clove of garlic  25g un salted butter  100ml noilly Pratt  250ml fish stock  100ml double cream  60g fresh morels (cut in half length ways and washed to remove any ...

June 25, 2017

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