Continuing the Christmas menu, a combination of scallop and laurel, orange marmelade, leek and jerusalem artichoke by Peter Coucquyt
Tomorrow morning Sinterklaas will hopefully bring sweets, toys and mandarin oranges.
That means eating chocolate, pepernoten, mandarins for a few weeks…But what about giving a Foodpairing twist to these products.
With the mandarin you can make a dessert like this combination by Peter Coucquyt; ginger-mandarin-jasmin-chestnut;
Or this course by chef Shields of Town House; Cured duck, bay scallops, kaffir lime, finger lime, mandarin, wild ginger, chestnut and onion
Find these and other combinations with mandarin oranges in this Foodpairing interactive tree;
Seared Scallops with Bacon-Braised Chard, recipe by Stephanie Izard via Food & Wine.
If we check this combination and we start with Bacon, this is the Foodpairing tree we obtain:
Bacon and scallop and beetroot (similar to chard, which we don’t have for the moment) do combine. What about Rum, fig and bacon. Or bacon and chocolate like Vosges,…