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500 ml Extra virgin olive oil, (17 1/2fl ounce)
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25 gm Rosemary, (1oz )
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500 ml Extra virgin olive oil, (17 1/2fl ounce)
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100 ml Balsamic vinegar, (3 1/2fl ounce)
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4 Tbsp. Water, (50ml)
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Dijon mustard
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Sugar
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25 gm Finely diced shallots, (1oz)
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25 gm Finely diced basil, chervil, dill, tarragon and chives (1oz)
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1 x Lime
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5 gm Finely diced red chilli
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100 ml Extra virgin olive oil, (3 1/2fl ounce)
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50 gm Courgettes, (2oz)
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50 gm Aubergine, (2oz)
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50 gm Red pepper, (2oz)
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50 gm Shallots, (2oz)
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20 gm Garlic, (3/4oz)
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10 gm Tomato puree, (1/2oz)
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4 Tbsp. Extra virgin olive oil
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12 x King scallops
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