Speciality Winner 2022 – Chris Young
Savoury and Sweet Porridge Noodles
1x100ml Hot water
1x100ml Cold water
1x150ml Cold water
1bowl of iced water
Bag to pipe or Pasta extruder.
Put a pot of water on to boil and turn it down to simmer just below boiling as we don’t want to break up the noodles.
Quickly mix in 100ml of hot water into cornflour then immediately add the cold water and mix.
Again straight away add the Oat-flour and the 150ml of cold water and mix to a paste.
Straight away before it gets time to get much thicker fill bag or extruder and pipe into water.
They will stay separated so dont worry but moving around the pan as you pipe.
Use a large pan as it’s easier to get them out.
They will only take about 20-30 seconds to cook and float at which time lift out carefully and put in iced water. This will stop the cooking process and they won’t become too soft.
That’s you ready to make sauce for the savoury which if you like can be done prior to making noodles so the flavour has more time to fuse.
Porridge Noodles with Seared Scallops and Chinese Sauce
3 King Scallops preferably with orange roe.
2 chopped cloves of garlic
1spring onion finely chopped.
Small bunch of coriander roughly chopped.
1 small chilli very finely sliced
1 finely sliced garlic clove
1spring onion very finely sliced.
Mix these three up to sprinkle over the final dish before serving.
For the Sauce
1tspn chilli oil
2tbspn light soy sauce
1tbspn Dark soy sauce
2tspn gran sugar
1tspn sesame oil
1 small red chilli finely sliced
2 garlic cloves finely sliced
1spring onion finely sliced
1thumbnail size piece of ginger(unless ur a giant then 1 average size thumb)
Mix this all together until sugar dissolves and set aside to fuse.
Put butter in a hot thick bottomed pan and sear Scallops turning gently as not to break up .This will take 2-3 min and they should be a lovely golden brown but not crispy.
Add Noodles,just enough for a starter size and add sauce .shake pan to coat noodles and Scallops for 10 to 20seconds.
Lift out noodles first onto serving dish or shell as I will be using leaving sauce to reduce a little. Place a Scallop on top of each dish of noodles and coat with sauce and garnish with garnish mix and a little more coriander if you like and serve.
Honey Glazed Porridge Noodles and Figs
Half a fig per person cut in2
3 dessert spoons of thick creamy yoghurt fused with orange zest.
A drop of whisky to flame (optional).
1tbspn brown sugar
2tbspns honey (runny,I prefer runny honey.I have used it all my life .It makes the peas taste funny.But it keeps them on my knife.)
2tbspn orange juice.
A dozen or so pistachios out of shell.
Heat pan and place butter in with figs on face down to colour a little.
Add sugar , honey then slightly caramelise for a few minutes then pour in whisky and light. Add noodles and swill around the pan coating everything.
Remove noodles to serving plate .place a small neat dollop of yoghurt on the noodles but don’t hide them.
Put pistachios in pan for a few second whilst removing and placing figs on the yoghurt.
Add a little of the orange juice if u need to make a little more sauce for pouring then coat the dish and serve.
I have devised these 2 dishes to be served at the same time so you can eat both as you go for a starter
Little bit of Savoury then a nibble of sweet which will make this dish much more enjoyable .