By Steven Saunders • Published: 20 Jun 2019 • 19:00
BIRTHDAY CELEBRATIONS: First a bit of exercise took place with Chico.
This week Celebrity Chef from Ready Steady Cook & Fellow Master Chef Steven Saunders, proprietor of The Little Geranium in La Cala keeps fit with Chico and cooks his favourite scallop dish.
LAST week was my birthday and so I celebrated it with a party at home with close friends and family, Chico (X Factor fame) and his family celebrated with us. Regular readers will know that Chico is often here as he is a close friend and he really knows how to get a party going!
But first we did a bit of exercise with a special fitness routine that Chico created which uses four styles of fitness fused into one class, dance, combat, hi and low interval training and finally yoga and meditation.
We held the class on June 8 at my friends’ restaurant El Torreon on the beach in La Cala. Salvador kindly cleared the restaurant terrace and about 40 of us danced to music that Chico had written and performs; its originality makes the whole experience unique and so much fun, albeit also pretty demanding!
Chico has called this amazing fitness programme Blockfit and now has ambassadors operating it, all over the world.
My darling wife (Michele) is continuing the hype by representing Chico here in Spain in La Cala with the Blockfit formula.
Chico will visit from time to time to check how the students are doing! So look out for Michele’s Blockfit classes at Michele Harper Academy in our La Cala studio in the high street.
It’s a fun way to get fit, dance to great music, a bit of boxing dancing to Muhammad Ali and then relax with some yoga and meditation. For more info contact Michele Harper Academy on Facebook.
Back to my party, 24 guests and my head Chef Prince cooked us a special BBQ with Dani, Debbie and Dylan looking after us all.
A great day filled with memories and live music from Mr Maph (Mike and Simone) a real class act. We ate, drank and danced all night long until the police asked us to keep it down. Always a good sign that it’s been a good party!
With a few foodies at the party (especially my daughter Serena who is a real foodie!) what do we serve? I chose to keep it simple, which is the right thing to do when you have large numbers.
We had pink cava and smoked salmon blinis with caviar, then scallop and prawn thermidor followed by a steak cooked on the char grill which the Spanish call Chuleton which is a large steak similar to a T Bone. We didn’t make it to dessert as by then we were all singing or dancing, another sign that it’s a good party!
One of my friends asked me about the scallops that I made covered in pastry.
I explained that about 20 years ago my friend and celebrity Chef Raymond Blanc cooked me a scallop in its shell with a pastry lid. It was beautiful but the pity was that I couldn’t eat the pastry on the top because he had covered the top shell of the scallop with the pastry and it glues to it.
When I got back to my restaurant in Cambridge I recreated the dish replacing the top shell with just pastry (no top shell) and cooked it until crispy. The textures of the crisp pastry and soft baked scallop with creamy truffle sauce are divine! I kept the dish on my menu for years as everyone loved it so much.
Raymond even admitted that mine was a better version! He said in his soft sexy French accent… “Steven, you cook from the heart and I love that about you!”
So this week I am letting you into the secret Raymond Blanc recipe with the special Steven Saunders twist! Scallops cooked in their shells, with truffle sauce… Enjoy!
Steven Saunders’s opinions are his own and are not necessarily representative of those of the publishers, advertisers or sponsors.
Ingredients for four
Method
For the truffle sauce
Simply bring the cream to the boil and add the onion and garlic. Simmer until the cream is nice and thick and add the butter and whisk in.
Now pass the sauce through a sieve into a clean pan to remove the garlic and onion pieces. Finally add the truffle pieces to the sauce and whisk in and then add the truffle oil.
You can keep the sauce warm on the stove until needed. When needed pour into a small jug and serve alongside the scallops.
Follow Steven on Instagram … saunderschef – Email any questions … steven@thelittlegeranium.com
The Little Geranium, Winner of Best Contemporary International Restaurant 2019-Costa Del Sol – www.thelittlegeranium.com
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Steven Saunders FMCGB - The Little Geranium - La Cala de Mijas & Marbella
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