Page 36 COSTA NEWS, March 20-26, 2015 Costa MasterChef …€¦ · BBC is now open in Albir (68,...

Page 36 COSTA NEWS, March 20-26, 2015

Costa MasterChef recipesby Dani Bowler For more recipes and event info please follow

me on twitter: @bowlerdani

6 scallops2 slices of bacon6 slices black pudding (morcilla de Burgos)Olive oilButter2 apples (peeled, cored and cut into small cubes)Teaspoon 'five spice'2 tablespoons of honey4 tablespoons of brown sugar

Add the bacon to a frying pan and cook on a lowheat. Cover with a plate, pressing the bacon downso it keeps its shape. Cook till crisp on both sides,leave and set aside to rest as you will serve cold.

Place the apples into a pan with a drizzle of oliveoil, knob of butter and five-spice and cook till softand start to brown set aside.

In the same pan now add the honey and brown

sugar. When the sugar starts to devolve and startscaramelising then add your apple mix back to thepan and mix well.

Transfer the mixture to a food processor andblend until a smooth purée. Place into the fridge tochill until ready to serve.

Now pan fry the slices of black pudding for 30seconds on both sides or until crisp and leave torest. In the same pan, add a little olive oil and frythe scallops over a high heat for 1 minute on bothsides, or until golden-brown all over and justcooked through.

Add a knob of butter and when melted, use tobaste the scallops in till golden brown.

Serving.....Place a tablespoon of the purée along the plate,

add the black pudding slices and scallops and topwith the crispy bacon

Scallops with black pudding, crispybacon and caramelised apple purée

'Vintage café' by Dani Bowler, MasterChef contestant 2014BBC is now open in Albir (68, Avenida del Albir) serving adaily two-course menu for €13.40 including 1/2 bottle ofwine. Serving local fresh produce food with a modern twist.Homemade desserts and pre-booked afternoon tea withhomemade cakes and scones €12. Sunday roast lunch €13.40advisable to book in advance. Closed Sunday evening and allday Monday.

For information and bookings tel: 865609345 general ques-tions email: info@danibowler.com

2 tbsp olive oil2 medium aubergine1 tbsp lemon juiceSalt to taste

For the rolls12 thin slices Serrano ham12 prunes (diced)1 mozzarella ball10 almonds (roughly chopped)

Cut aubergine lengthwise into thin slices. Youshould be able to get at least 6 slices out of each one.Brush each side of the slices with olive oil and cook ina pan on a medium heat, slice by slice, until cookedthrough and golden. Let the slices cool down anddrizzle with lemon juice. Season with salt.

To assemble the aubergine rolls: Cut the Serranoham slices in half and stuff prunes with almonds. Ar-range aubergine slices on a baking tray. Add Serranoham, then stuffed prunes and broken mozzarella, foldup the aubergine and heat in the oven for 10 minutesfor the cheese to melt and flavours to mix!

The dish thatwon my auditionScallops, black pudding andcaramelised apple purée, adish that got me though myaudition for MasterChef! Areal treat on any dining table,visually attractive and fla-vours that bust in yourmouth!

Mulled wine jelly is the newway to have this great winterwarmer in the spring months.

Packed with booze and spices,not many people will turn thenoses up to this treat!

These tasty roll-ups aresimple and quick to make andthey look pretty impressive,too. It will sit quite happily inthe fridge for a few hoursuntil you need it. The betterthe Serrano ham, the betterthe flavour!

500 ml red wine3 cloves1 cinnamon stick100ml cranberry juiceVanilla pod (optional)1 nutmeg (whole)1/2 orange (zest)50g sugar6 sheets gelatine leaves

Place the wine, cranberryjuice, orange zest, cinnamonstick, vanilla pod, nutmeg andsugar in a saucepan. Heat gen-tly until all the sugar is dis-solved and set aside to infuse for

about one hour then strain intoa bowl.

Remove 100 ml from thebowl and pour into a saucepanand warm on a low heat. Soakthe gelatine leaves in a little coldwater for a few minutes thenadd the gelatine to the saucepanstirring well then add the re-maining 100ml of the liquid tothe pan and stir well.

Add to the serving pots youchoose and leave to set in thefridge. You could add cut upfruit such a strawberries orraspberries!