Blend Magazine

This issue of Blend saw Craig Anderton (Magnum Dining Bar) challenge Danny England (of Partingtons restaurant at The Langham, Auckland) to match his Gissey Verde cocktail. Danny responded with imagination and grace producing a mouth-watering dish of Seared Scallops on Apple Puree. This sophisticated cocktail and food match is especially good for the summer season, both refreshing and light, a great starter to your dinner party.

This drink was created one afternoon on a hot summers day on Ponsonby Road at the Magnum Dining Room. It’s a refreshingly good drink best enjoyed pool side.

It’s a refreshingly good drink best enjoyed pool side.

Mixologist Craig Anderton shakes it up

COCKTAIL: Gissey Verde 

MIXOLOGIST  Craig Anderton

BAR  Magnum Dining Bar, Auckland, New Zealand

INGREDIENTS
1 x whole peeled kiwifruit
1 x fresh sweet juicy lime
30mls 42below Kiwifruit Vodka
30mls 42below Passion Fruit Vodka
20mls Monin Passion Fruit Syrup
90mls apple juice
10-15 mint leaves

MIXING METHOD
Step 1: Muddle kiwifruit and mint in boston shaker.
Step 2: Squeeze in lime juice.
Step 3: Add vodka & apple juice.
Step 4: Top with ice & shake vigorously.
Step 5: Double strain the ingredients over rocks into a large short glass.
Step 6: Garnish with kiwifruit slice and mint.

DISH: Seared Scallops on Apple Puree

Scallops on an apple puree with salad by Danny England. This a really good summer dish with crisp and fresh flavours, a perfect starter for a dinner party.

This a really good summer dish with crisp and fresh flavours, a perfect starter for a dinner party.

INGREDIENTS (Serves 4)
20 Fresh scallops
Jambon – 2 thin slices
Hazelnuts
1 med sized Celeriac
3 large Granny Smith Apples, peeled
Butter

DRESSING
Fresh lemons
Extra virgin Olive oil
Salt & pepper

DIRECTIONS

• Prepare the Caramelized Apple Puree:
  Peel and dice 2 granny smith apples.
  Melt 80g of butter on medium heat until bubbling.
  Add apples and cook until golden brown colour, starting to collapse.
  Put into a blender with an extra 30g nob of butter and puree, let cool.
• Make the Salad:
  (celeriac, apple, Jambon and hazelnuts)
  Prepare the celeriac and Fresh Apple: (1 celeriac & 1 granny smith apple).
  Prepare a bowl of cold water with squeezed lemon (to prevent oxidization).
  Peel the celeriac and discard the outer skin.
  Continue peeling the celeriac into strips (these will be chopped).
  Cut the peelings into very thin strips and place into the water.
  Do the same process with 1 granny smith apple (peel, slice & place into the water with the celeriac).
  Leave sitting in the lemon water.
  Hazelnuts - Toast 40g of Hazelnuts in a dry preheated frypan for 2 minutes and crush them roughly.
  Jambon - Thinly slice the 2 slices into very fine strips.
• Prepare the Dressing:
  2 parts olive oil to 1 part lemon juice, salt and pepper (80 mls olive oil/40 mls lemon juice).
• Assemble the Salad:
  Sieve the apple and celeriac.
  Place in a bowl with the hazelnuts and Jambon.
  Put in the dressing just before assembling the dish.
• Cook the Scallops:
  Heat cooking oil in a really hot pan
  Sear the scallops on 1 side til almost done, turn over and cook briefly on the other (no more than 30 seconds total)
• Assemble the dish:
  In scallop shells, place a spoon of apple puree, arrange scallops on top, place a small amount of salad on top of the scallops.