nduja dressing
- 200g nduja
- 200g iberico chorizo
- 200g shallot
- 100g caper
- 100g Early Harvest (not big tin)
- 100g white balsamic
Hand dived scallop crudo, nduja dressing, anchovy, crispy capers, gentleman’s relish
Ingredients
Gentleman’s relish
- 150g peeled garlic
- 300ml milk in 2 x 150
- 30g brioche breadcrumbs
- 125g brown anchovy
- 40g Dijon
- 40ml white balsamic
- 175g Olivia blend
- 175g Early Harvest
- Zest of ½ lemon
Dill oil
- 500ml olivia blend
- 100g parsley
- 200g dill
- 6 Maldon
Method
nduja dressing
Finely dice shallot
Gently render all ingredients, finishing with white balsamic
Gentleman’s relish
Bring the garlic cloves to a very gentle simmer with the first 150 milk, then drain and discard the milk and wash the garlic with cold water
Return the rinsed garlic to a clean pan again bring to just below a gentle simmer, this time simmering on the very lowest heat for around 20- 30 minutes until the milk has reduced and close to evaporated and the garlic is completely tender
Stir in the breadcrumbs until absorbed and you have a porridge like slurry cool down (panade)
Blend garlic clove panade with with anchovy , mustard and white balsamic until smooth
Emulsify oil through the top of the blender in a steady stream as per mayo, if it gets to thick and the vortex stops then stop the blend scrapping down the sides, avoid adding water Finish with lemon zest
Dill oil
Blend all ingredients in thermo at 80 ° for 4 minutes at speed 6, then 30 seconds at speed 10. Chill instantly over an ice bath, then allow ingredients to infuse for 6-10 hours. Hang pulp over muslin overnight to extract the oil
Crispy caper & Crispy chorizo
heat oil on the stove and cook until crispy.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
