Introduction by Chef Eric

"Living in the Middle East I wanted to fuse some Eastern Flavours to the Western landscape. The spices hail from the East but the appearance of the dish is definitely Irish, depicting the scenery of the famous Giant's Causeway"

Ingredients for Curried Rice

• 900g Millac Gold Double
• 600g jasmine rice 
• 120g olive oil 
• 12g turmeric 
• 12g cumin powder
• 12g cinnamon powder
• 12g red chilli powder
• 12g mustard seeds 
• 24g salt 
• 120g coconut milk powder 

Ingredients for Scallops

• 72g small scallops (fresh or frozen) 
• 12g lemon 
• 12g salt 
• 24g black pepper

Ingredients for Lemon Air

• 1200ml lemon juice
• 60g lecithin powder
• 3000ml water 

Method

Curried Rice:

1. Cook the rice in water and drain.
2. Heat the oil in a pan. Add all of the dry spices and cook off for a few minutes.
3. Add the spices into the cooked rice and mix.
4. Mix the Millac Gold Double and the coconut milk powder and pour into the rice mixture.
5. Cook until the cream thickens and the texture resembles a thick creamy risotto.

Scallops:

1. Lightly marinate the scallops with the lemon juice, salt and pepper.
2. Cook in a hot pan until golden brown on both sides.

Lemon Air:

1. Mix all of the ingredients in a large, deep pan or bowl.
2. Using a stick blender, blend and aerate until a layer of bubbles is obtained.
3. Let it settle for 1 minute.

Assembly

• Using a ring, spoon the curried rice onto a plate so thatit is angled up on one side.
• Place the scallops on the rice at varying heights, to represent the Giants Causeway.
• Using a spoon. scoop the lemon air and place on the side, to represent the surf
• Garnish with strips of sushi nori.

Steeped in Irish heritage, this recipe is inspired by and celebrates our rich traditions. Enjoy!