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Orkney scallops with Indonesian rice porridge and turmeric broth
Fruit and vegetables
2 small banana
shallots
, roughly chopped
5
garlic
cloves, chopped
2
lemongrass
stalks, roughly chopped
3cm/1in piece
ginger
, peeled and roughly chopped
2 tbsp neutral oil, such as
avocado
2cm/¾in piece
ginger
, cut into rough slices
50g/1¾oz handful crispy
shallots
1 red
chilli
, sliced on the diagonal
4
spring onions
, sliced
coriander cress
2cm/1in piece
ginger
, peeled and thinly sliced
Tins, packets and jars
1 litre/1¾ pints
chicken stock
200g/7oz
jasmine rice
1 litre/1¾ pints
chicken stock
Cooking ingredients
1 tsp
coriander seeds
, toasted and ground to a coarse powder
1 tbsp
macadamia
nuts, toasted
5cm/2in piece
turmeric
, peeled and roughly chopped
sea salt and freshly ground
black pepper
1
star anise
1
bay leaf
sea salt
1 tbsp neutral
oil
, such as avocado
few drops
sesame oil
sea salt and freshly ground
black pepper
Meat, fish and poultry
4 large or 12 small hand-dived Orkney
scallops
, prepped
Other
8
lime leaves
, shredded
Back to recipe
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