Easy Gastronomy: Jamies Kitchen & Food at The Pantiles

JAMIE'S KITCHEN, Edinburgh - Jamie has been receiving mixed reviews this year for many of his restaurants world-wide, but seeing or rather "tasting" is believing, so I set on a conquest to pick the best main in which I expected great value and taste to come from. Allow and behold came the baked king scallops. Simple sounding, but the pairing with the crisp microgreens and equally crisp pancetta, the texture of granualed parmesan and herby breadcrumbs, and the sauce which the scallops baked in - a garlic caper butter - accompanied with smashed minty pea and chilli salsa, was a match made in heaven! It was crispy, crunchy, sweet, soft, salty and fresh - all at once!

I paired this with a hearty side of polenta chips with rosemary and parmesan - because ordinary chips just wouldn't do, and times are changing to where the use of vegetable and alternative grains to make chips are "the fad". Needless to say it was a perfect juxtaposition of crispy on the outside and creamy-soft on the inside.

I was so impressed at the simplicity of the ingredients that I set on a task to formulate recipes using our own sustainable/organic/gluten-free ingredients to help whip up a storm in our own kitchen!

MICROGREENS - Borage Cress - Flavour of cucumber, oyster - combines well with crustacens; Limon Cress - Flavour of anis, lemon - combines well with crustaceans especially scallops

*For more information on the products we import into Hong Kong, just give us a quick call at +852 2764 3632! We'll be more than happy to answer your questions!*

Watch a video below to understand how Koppert Cress cultivates these gastronomic micro-gems!

PARMESAN - Fussy about what Parmesan you would like?

Well don't fear as Silco imports authentic parmigiano reggiano at different aging (14 months, 24 months (left photo), 30 months) as well as an organic option at 24 months (right photo) from Montanari & Gruzza

PANCETTA - try our Italian Pancetta from Morelli, you won't regret the flavour and how well it cooks to a perfect crisp. Feeling French? Then try the French twist on pancetta from Cros Salaisons!

SCALLOPS -

Fancy giant sized scallops? Then the French St. Jacques King scallop is the way to go, which you can order with or without roe.

THE PANTILES, UK - There's a lovely street in Royal Tunbridge Wells that is hustling and bustling with lively stalls with homemade crafts as well as restaurant after restaurant after restaurant! The food is easy, manageable but still so tasty, you wondered why you didn't think of it in the first place. I ordered two dishes from two individual restaurants - the first was a beautiful fresh crab cake with hot-smoked salmon made with a basil-lemony filling served with raw cherry bell radish, heirloom tomatoes, and garnished with fresh microgreens and edamame beans.

My second choice for a meal was to try the baked camembert with parma ham and herbed bread sticks. If you're a fan of cheese for dessert - this is the ultimate way to have it as it is full of warm creamy wholesome goodness that just oozes out from the first slice. Who said you had to watch your weight during the holidays? :)

SOME OF THE WHOLESOME INGREDIENTS TO MAKE THESE BEAUTIES AT HOME

MICROGREEN GALORE - Ever wanted to try several ranges of these gastronomic microgreens? You can buy special mixes with different combinations such as the one below with Borage Cress, Daikon Cress and Salicornia Cress

*Interested in our products? Email finefood@silco.com.hk for a quote!*

BLUESWIMMER CRAB MEAT -

This product speaks for itself, sustainability is the future, so you might as well get on the bandwagon with the perfect working tool, 100% raw crab meat! No artificial ingredients and cryogenically-quick frozen.

HEIRLOOM TOMATOES - Saveol has mastered the art of selecting the most beautiful unique tomatoes and merging them together in one great package. Here are some of the greats: coeur-de-boeuf marquise, coeur-de-boeuf Valentino, Pineapple, Noire-de-Crimee, Zebree verte and Zebree marron.

To see these tomatoes come to life click this link (in French): -

RED RADISH, WATERMELON RADISH, RADISH GALORE - There are just too many types of Raddish out there, but if you're looking for a sharp yet sweet salad, our suggestions are watermelon (red meat) radish, green meat radish (for a slightly spicy taste) and purple radish.

*Ask us about our prices and packaging for our produce - they are flown in fresh weekly under stable temperature control and traceability from harvest to table!*

TURKISH BREAD - Perfect for dips & spreads, this fluffy interiored cruncy exteriored turkish bread comes from a recipe that once sustained the nomads for centuries. Perfectly sprinkled in with black and white sesame seeds. A loaf of this can go the mile!

Bon Appetit!