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Saturday, 19 January 2013

Scallops, chorizo crisps and... belly of pork

Scallops, chorizo with belly of pork and sweetcorn puree!! We made this up - and the flavours worked fabulously together.
We used a piece of our (frozen) belly pork we made last week. Scallops are very low in calories, and we estimate the starter to be around 250 calories. Very tasty, and not too filling.
Here's what we did for the sweetcorn puree (enough to serve four):
Take a small piece of sweetcorn (we used frozen) and cut off the kernels. Place in a pan with a chopped shallot (half an onion if you don't have one) and a small clove of garlic. Cover with water and boil until soft. Blend. Pass through a sieve and season to taste. TIP: Cook the scallops for less time than you think they need, then you can always cook a little longer according to taste. Overcooked scallops are not very nice, and as they come in all sizes it's difficult to judge. Remember they carry on cooking after you remove them from the pan. Buy one extra so you can cut into it and check ....
We took some chorizo slices and placed them in the oven between two baking sheets to keep them flat. Eight minutes later at 180 degrees in a fan oven and they were very very (more-ishly) crispy! Because of the way they were cooked, a lot of the fat was removed too - leaving all that wonderful flavour. Assemble onto a very hot plate (take care), take photo to impress your friends, then eat.
We estimate the main course of red mullet with pearl barley risotto at around 450 calories. This was because we used much less fish than we did last time. This brings the whole meal to around 700 calories - brilliant. Enough room for a good glass of wine... of course.

If you would like to know more about how we have achieved our fabulous weight loss eating all this wonderful food - see OUR UNIQUE METHOD.
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