Summer Seafood Sizzler Ghan House Head Chef Stephane le Sourne

Method – Macaroni and crab cheese

  1. In a saucepan, melt the butter and cook the shallot
  2. Add the cream, Worcestershire sauce , red wine vinegar, cream cheese and mascarpone until almost boiling
  3. Mix in fontina cheese, crab meat and cooked pasta
  4. Cover with breadcrumbs
  5. Bake in the oven at 180ºC until crispy


Method – Caviar of apple jelly

  1. Bring apple juice to the boil
  2. Add your Agar Agar
  3. Bring to the boil again, allow to set
  4. Place into your blender and pulp until small fine bits


Method – Scallops

  1. Heat a frying pan with a drizzle of oil until hot.
  2. Season your scallops and arrange them in the pan.
  3. Cook for about 1 minute then turn and cook for 30 seconds more.


Tip: Cooking scallops requires a hot pan and sear rather than steam.  Season well