By Andy Bates
Television chef Andy Bates, host of highway Feasts, stocks his modern twist on conventional classics encouraged via his trips round Britain and the USA
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Extra info for Modern twists on classic dishes
Placed the puree in a pan and lightly warmth via. Season either facet of the scallops. placed a wide frying pan on a medium warmth, till ahead of smoking, upload the oil and scallops. while the scallops are on, position 1 dessertspoon of the celeriac puree into every one shell. as soon as the bottom of the scallops have browned, flip them over and upload the bacon. After 30 seconds, upload the butter and lemon juice. while the butter has melted, upload the beach greens and toss. flip the warmth off. position one scallop on most sensible of the celeriac puree; upload a spoon of the brown butter with bacon and the beach greens. Repeat for different scallops. andy’s jambalaya a conventional dish from Louisiana within the Deep South of the united states, jambalaya is a mixture of greens, meat and rice just like the Spanish paella. just like the dish itself, the identify is a mouthful and there are various theories approximately the place it got here from. My favorite is the outdated other halves’ story a few gentleman traveling via New Orleans who stopped at an lodge simply as they have been working out of foodstuff and requested the cook dinner, who was once known as Jean Balayez, to rustle whatever up. The ensuing dish grew to become often called ‘Jean Balayez. ’ i used to be taught the best way to cook dinner it by way of brothers Eric and Paul Theard, who promote conventional Louisiana domestic cooking from their Foodie name truck within the streets of latest Orleans. It’s a very filling dish, providing a special flavour in each mouthful with the juices from the poultry and prawns blending with the spices and tomatoes and soaking into the rice. SERVES 6 FOR THE JAMBALAYA 6 bird thigh joints, bone in, pores and skin on 200g Andouille sausage, sliced or chorizo 2-3 tbsp olive oil 1 huge onion, peeled and lower into slices and approximately chopped an analogous dimension because the peppers 1 crimson pepper, sliced 1 yellow pepper, sliced 1 eco-friendly pepper, sliced 1 stick of celery, sliced four huge garlic cloves, peeled and sliced ½ tsp smoked paprika ½ tsp cayenne pepper 50g sun-dried tomatoes 1 tbsp tomato purée 225g brown basmati rice, washed 500ml fowl inventory Salt and pepper 200g uncooked tiger prawns FOR THE GARNISH three chopped spring onions 2 tbsp chopped parsley 2 tbsp chopped tarragon Preheat oven to 170°C. Season the chook thighs and seal them off in a casserole dish, ensuring the outside is golden-brown. move them to a hot plate then seal off the Andouille sausage (or chorizo) until eventually browned a bit, then move to the plate with the bird. warmth the olive oil within the casserole then upload the onions, peppers, celery and garlic to the pan and sweat off until eventually softened. upload the spices, sun-dried tomatoes and tomato purée and prepare dinner for a additional five mins. Pour over the rice and combine completely, making convinced the entire rice is covered in oil and juices. upload the inventory, season and convey to the boil. upload the bird and sausage. disguise and bake for fifty five mins. eliminate from the oven, upload the prawns, conceal and go back for five mins. depart to leisure for 10 mins. get rid of the lid and garnish with spring onions, parsley and tarragon.