Small Plates Showcase

Method

> SCAMPI WITH LEMON MAYO, CAPERS & GHERKINS
Prepare the lemon mayonnaise: Add the juice of 1 lemon to 250ml of mayonnaise and mix well. Transfer to a squeezy bottle.
Cook the scampi: Deep fry the scampi at 180°C for 4–5 minutes, until golden brown and cooked through.
Finish and serve: Drizzle with lemon mayonnaise and top with diced gherkins and Lilliput capers. Serve immediately.

> SWEET CHILLI CHICKEN SKEWERS
Cook the chicken: Deep fry the chicken fillet bites at 180°C for 5–8 minutes, until golden brown and cooked through.
Coat in sauce: Heat the Thai-style sweet chilli sauce gently in a pan. Toss the chicken in the sauce until evenly coated.
Assemble the skewers: Thread four chicken chunks onto each wooden skewer.
Garnish and serve: Sprinkle with pickled red onions, spring onion, crushed chilli and sesame seeds. Serve immediately.

> PATATAS BRAVAS
Cook the potatoes: Deep fry the seasoned potato cubes at 175°C for 3–4 minutes, until golden brown and crisp.
Add the sauce: Spoon over the bravas tomato sauce.
Finish and serve: Drizzle with lemon mayonnaise and garnish with chopped parsley. Serve immediately.

> GAMBAS AL AJILLO
Defrost the prawns: Defrost in the fridge overnight.
Marinate the prawns: Toss with fresh garlic and Chefs’ Selections crushed chillies.
Cook the prawns: Heat a pan over a medium heat with a generous splash of Chefs’ Selections extra virgin olive oil. Fry the prawns for 2–3 minutes, until pink and cooked through. Serve immediately while hot.