
Silver Spoon Scallops with Japanese Salad and Wasabi Lime…
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Heat sugar & vinegar in heavy based saucepan, stir and bring to boil then reduce and simmer for 15 mins until golden caramel colour (do not stir so you get a nice clear caramel)
Stir in chillies and remaining ingredients and cook over low heat for 20 minutes. It’s ready when it coats the back of a spoon.
Store in washed and heated jars. Recipe makes 2 cups
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
This is a great crowd pleaser. This dish takes no time to prep, and it cooks slowly in the oven — warming up the…
These fresh, crunchy lettuce cups fulled with spiced chicken and pork make a great light summer dish. Everyone in my…
Eat it warm, straight from the oven in the winter, or serve it cold as a colourful addition to a summery feast.
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.