Comments on: Scallops with Malay Curry http://www.milescollins.com/wordpress/scallops-with-malay-curry Food - Photography & More Mon, 21 May 2012 19:31:53 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23794 Fri, 27 Nov 2009 22:40:02 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23794 Peter, Good to hear from you on a different post!! Your venture sounds great, good for you. For me mussels are best cooked and served, if they hang around for too long they become rubbery and being shellfish with the risks attached to them they would have to be maintained at a high temperature which makes for poorer results. My advice would be to have a pot of hot sauce ticking over on the side, have plenty of hot pans so that your cleaned mussels go straight into a hot pan, open quickly and maintain their temperature throughout. Speed is vital so make it easy on yourself. Hope that helps. regards Miles Peter,
Good to hear from you on a different post!! Your venture sounds great, good for you. For me mussels are best cooked and served, if they hang around for too long they become rubbery and being shellfish with the risks attached to them they would have to be maintained at a high temperature which makes for poorer results.
My advice would be to have a pot of hot sauce ticking over on the side, have plenty of hot pans so that your cleaned mussels go straight into a hot pan, open quickly and maintain their temperature throughout. Speed is vital so make it easy on yourself.
Hope that helps.
regards
Miles

]]> by: Peter http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23790 Fri, 27 Nov 2009 19:37:18 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23790 By the way, that Scallop / Duck starter made my taste buds light up ...thats exactly the sort of dish I would pay £10 plus for in a specialist seafood restaurant. Just sublime...I'm gonna try it. By the way, that Scallop / Duck starter made my taste buds light up …thats exactly the sort of dish I would pay £10 plus for in a specialist seafood restaurant.
Just sublime…I’m gonna try it.

]]> by: Peter http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23789 Fri, 27 Nov 2009 19:32:47 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23789 Hi Miles, This is Peter (from the Motorhead blog) unashamably poking my nose in to this subject. I'm actually looking for a little advice on what appears to be another subject you are expert at. Namely Seafood cooking. Right, thats the grovelling over, To cut a long story short I am expecting to open a small business selling shellfish at the seaside, but one of the main items I want to sell is local caught mussels, in either spicy tomato or a white wine & garlic sauce. Any tips you can give me on how best to cook mussels would be really appreciated. For example, is there a limit to how long they can be kept on the boil? Will I need to rustle them up a portion at a time? Considering that I'm hoping for about 100 customers a day...how best can I manage this? Not sure if you charge for this type of advice, but if you do, please just say ...it will be worth it for me. Failing that, can you point me in the right direction. And yes, I am as passionate about seafood as I am about Motorhead ! I do hope I can find this link to this blog again ...I kind of stumbled accross it. If not, I'm on pjknowles@hotmail.co.uk Cheers. Hi Miles,

This is Peter (from the Motorhead blog) unashamably poking my nose in to this subject.
I’m actually looking for a little advice on what appears to be another subject you are expert at. Namely Seafood cooking.
Right, thats the grovelling over, To cut a long story short I am expecting to open a small business selling shellfish at the seaside, but one of the main items I want to sell is local caught mussels, in either spicy tomato or a white wine & garlic sauce.
Any tips you can give me on how best to cook mussels would be really appreciated.
For example, is there a limit to how long they can be kept on the boil? Will I need to rustle them up a portion at a time? Considering that I’m hoping for about 100 customers a day…how best can I manage this?
Not sure if you charge for this type of advice, but if you do, please just say …it will be worth it for me. Failing that, can you point me in the right direction.

And yes, I am as passionate about seafood as I am about Motorhead !

I do hope I can find this link to this blog again …I kind of stumbled accross it.
If not, I’m on pjknowles@hotmail.co.uk

Cheers.

]]> by: miles http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23718 Tue, 24 Nov 2009 19:00:26 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23718 Laura, I know what you mean, the sauce is very moorish but I don't like to spoil the customers. Treat 'em mean, keep 'em keen :mrgreen: Miles Laura,
I know what you mean, the sauce is very moorish but I don’t like to spoil the customers. Treat ‘em mean, keep ‘em keen :mrgreen:

Miles

]]> by: miles http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23717 Tue, 24 Nov 2009 18:58:52 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23717 Rod, I just blanched the cauliflower in boiling salted water and then browned them in a shallow pan with oil, butter and a little five spice powder before finishing them in a hot oven. Miles Rod,
I just blanched the cauliflower in boiling salted water and then browned them in a shallow pan with oil, butter and a little five spice powder before finishing them in a hot oven.

Miles

]]> by: Laura http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23702 Tue, 24 Nov 2009 02:10:24 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23702 Hi Miles Eek! Your scallops are naked! They need to be wrapped in more of your wonderful sauce! (Seriously, nice variation - I'm just enough of a traditionalist to want a curry to be a curry) Laura Hi Miles

Eek! Your scallops are naked!

They need to be wrapped in more of your wonderful sauce!

(Seriously, nice variation - I’m just enough of a traditionalist to want a curry to be a curry)

Laura

]]> by: Rod http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23697 Mon, 23 Nov 2009 19:35:52 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23697 Chef, how exactly did you cook the cauliflower ? Looks fantastic Rod Chef,
how exactly did you cook the cauliflower ?
Looks fantastic
Rod

]]> by: Cid http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23696 Mon, 23 Nov 2009 19:20:41 +0000 http://www.milescollins.com/wordpress/scallops-with-malay-curry#comment-23696 Miles, Everything is starting to look like forbidden fruit to me lately ... which is quite normal during a lengthy diet plan which excludes scrumptious morsels like this. However when I release myself from this constraint, I could easily be persuaded to sample such a gorgeous dish. I doubt whether many home cooks would think of putting these ingredients together in one dish, or quite frankly, how to begin to construct something like this. Which is precisely why we need your expertise to broaden our culinary horizons. My boss wanted to know about preserved lemons today and I was able to tell him how they are prepared thanks to you.... just one little example. For a man you're quite useful :) Cid Miles,

Everything is starting to look like forbidden fruit to me lately … which is quite normal during a lengthy diet plan which excludes scrumptious morsels like this. However when I release myself from this constraint, I could easily be persuaded to sample such a gorgeous dish.

I doubt whether many home cooks would think of putting these ingredients together in one dish, or quite frankly, how to begin to construct something like this. Which is precisely why we need your expertise to broaden our culinary horizons. My boss wanted to know about preserved lemons today and I was able to tell him how they are prepared thanks to you…. just one little example. For a man you’re quite useful :)

Cid

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