Recipes Keywords: parmesan
Whitby Queen Scallops
# Pre-heat your grill to full. # Place a little of each of the ham, pesto and Parmesan on each of the scallops in the shell. # Place under the hot grill and cook for two minutes only until the ham starts to crisp and the Parmesan starts to melt. # Serve straight away scattered with baby herbs.
Filmore and Union’s Tasty gluten-free fish bites with herby crème fraiche
1) Heat the oven to 180 degrees 2) Combine crème fraiche, parsley and paprika in a bowl and set aside 3) Cut the fish into thick strips and coat in polenta and parmesan 4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through. 5) Transfer to a plate lined with kitchen paper 6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables
Jason Wardill’s Yorkshire Tapas Platter – Blue cheese & Keelham bacon fritters
1) In a bowl, mix together the blue cheese, bacon, parmesan cheese, eggs, corn flour, salt and oregano until all is combined. The dough should look like cream. 2) Heat the oil in a heavy skillet over medium heat. 3) Using a teaspoon, take a small part of the dough and drop it carefully, into the heated oil. Fry until golden on all sides. 4) Remove the cooked fritters from the pan using a slotted spoon and set them on a paper towel lined plate. 5) Repeat until dough is finished. Serve warm.