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Ingredients:

• 3 medium scallops in shell
• 1 tablespoon double cream
• 1 knob butter
• 1 teaspoon fresh grated parmesan

For the pasta (Makes approx 200g)

• 200g double zero flour
• 2 eggs beaten
• drop olive oil

For the pesto

• 1oz fresh basil leaves
• 2 tablespoons pine nuts
• 2 garlic cloves, finely chopped
• 250ml extra virgin olive oil
• 4oz parmesan cheese
• salt and freshly ground pepper

For the Caramelised balsamic vinegar

• 50ml of good quality balsamic vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon white wine vinegar (to stop it setting too hard)

For the Parsnip crisps

• One long thin parsnip
• Little oil for frying
• salt

Method:
 Firstly prepare the parsnip crisps for the garnish. Peel the skin off one long thin parsnip and discard. Continue to peel the parsnip until reaching the core. Leave to dry for approximately 3 hours. Deep fry the parsnip strips in 190° vegetable oil until golden brown. Season with pinch of salt.
To prepare the pesto, blend all the ingredients except the oil to a paste then whilst the machine is still running add the oil in a steady stream. Set aside.
Then prepare the caramelised balsamic vinegar. Place all the ingredients into a thick bottomed pan and simmer until large bubbles appear. Leave to cool.
For the pasta, sieve the flour into a well and pour beaten eggs into the well. Gradually incorporate the flour and the eggs into dough kneading until smooth and elastic in consistency.
Leave to rest for 15 minutes under a damp cloth then roll out the dough using a pasta rolling machine to a thickness of around ½ mm.
Then using the pasta rolling machine cut into approx ½ inch strips. (important to work quickly to prevent pasta drying).
Clean scallops from shell discarding everything plus roe and rinse.
Place pesto, double cream, butter and parmesan in saucepan and lightly simmer.
Place fresh pasta into salted simmering water until it floats and is tender, drain water off and place into pesto sauce.
Rub the base of a non stick frying pan with cold butter. Set the pan over a high heat. When the butter starts to smoke put the scallops in and sear for two minutes either side applying light pressure for more colour.
Roll the pasta around a carving fork, position on the plate standing upright and slide out fork.
Arrange scallops in triangle formation around pasta and garnish with parsnip crisp and caramelised balsamic.
Recipe kindly supplied by:
Angelina’s Restaurant, High Street, Abersoch, Gwynedd. LL53 7DS.
Tel: 01758 712353
e-mail: jayne.edge1@virgin.net
Web: www.angelinas.co.uk

Ingredients

• 8ozs /225grams mixed crab meat
• 4ozs /112grams cream cheese
• splash of cream (may not be required)
• salt and pepper
• 8ozs/ 225grams duchy originals (I used black pepper)
• 4ozs/ 112grams butter

Method:
Base
Break biscuits in magimix or similar food processor. Tip in to bowl, melt butter. Mix with biscuits (you may not need all the butter.) mix should be quite dry.  This mix is the base for the c/c which can go in to a greased 8” ring or 2three quarter” individual ring.
Topping
Put the cream cheese in to a mixing bowl for 30secs then add the crabmeat, salt and pepper mix for a further 30secs. If the mix is very dry add cream. Put topping on the base, place in the fridge for 1 hour. Serve as a starter with rocket and vine tomato salad.
Note: As I used black pepper biscuits I did not season the topping.
Recipe kindly supplied by:
Goslings, Abersoch, Gwynedd, LL53 7DY
Tel: 01758 712526
Mobile : 07792381904/ 07816671023
e-mail: jane@goslingsabersoch.co.uk
Website: www.goslingsabersoch.co.uk

Ingredients

• 1 Fillet of Sea Bass cut in half
• ½ Lobster
• ½ Crab
• ½ White Onion
• 1pt vegetable stock or bouillon cube
• 1 Carrot (cut to small dices and cooked)
• 1 Courgette (cut to small dices and cooked)
• ½ Swede (cut to small dices and cooked)
• 35ml Welsh Mead
• 125g unsalted butter
• 1pt double cream
• 200g Arborio Risotto rice

Method

• Cook white onion in a little olive oil and butter until pale add the Arborio rice and the vegetable stock. Cook until tender.
• Add the crab and lobster meat to the risotto and keep warm until time to plate up.
• Reduce the Welsh Mead in a small pan until half then add double cream and reduce again.
• Thicken the sauce with the butter.
• Add the small dice of vegetables to the sauce.
• Heat a small frying pan with a little olive oil and pan fry the Sea Bass. Skin side down first until golden brown then turn over until cooked.
• Now, plate up the dish. Place a small ring on the plate fill with the risotto mix first. Take ring off then place the Bass on top.
• Sauce the dish around the base of the risotto and over the bass and the dish is completed.

Recipe kindly supplied by:
Hotel Portmeirion, Portmeirion Ltd, Minffordd, Penrhyndeudraeth, Gwynedd, LL48 6ET.
Tel: 01766 770 000
Fax: 01766 770 377
e-mail: hotel@portmeirion-village.com
Web: www.portmeirion-village.com

Ingredients

• 4 Salmon Steak skinned and boned about 500g
• 90g unsalted Butter
• 185g Oyster Mushrooms thinly sliced
• 4 sheets Filo Pastry
• 2 teaspoons Arrowroot
• 3 teaspoons single light Cream
• Fennel Springs and Pink Peppercorns to garnish

Marinade

• 2 teaspoons light soft brown Sugar
• 6 teaspoons Rosé Wine
• 6 teaspoons Raspberry Vinegar
• 2 teaspoons Pink Peppercorns, crushed
• 4 teaspoons chopped fresh Fennel
• 4 teaspoons chopped fresh Oregano

Method
Mix the marinade ingredients together, pour over the salmon in a shallow dish and turn to coat evenly.
Cover with plastic wrap and leave in a cool place for 1 hour.
Preheat oven to 200C (400F/Gas 6).
Melt 30 g butter in a small saucepan, add mushrooms, reserving a few for garnish, and fry quickly.
Drain, reserving the liquid, then cool.
Melt remaining butter.
Brush each sheet of filo pastry with melted butter and fold in half.
Take 1 Salmon steak at a time, drain well and place in centre of 1 folded piece of pastry.
Top with one quarter mushroom slices and wrap up neatly.
Place on a buttered baking sheet; repeat to make 4 parcels.
Brush with remaining butter.
Cook for 15 minutes until pastry is crisp and lightly browned. Mix marinade, mushroom liquid and arrowroot in a pan. Bring to boil and cook 1 minute; stir in cream.
Garnish salmon and serve with cream sauce.
Recipe kindly supplied by:
Neigwl Hotel & Restaurant, Lon Sarn Bach, Abersoch, Pwllheli, Gwynedd. LL53 7DY
Tel: 01758 712363
Fax: 01758 712544
e-mail: relax@neigwl.com
Web: www.neigwl.com

Ingredients:

• 2 fresh brown crabs or 600g of mixed white and brown crab meat.
• 20g fresh grated parmesan
• 20g white breadcrumbs
• 1tsp lemon juice
• salt and pepper

For the Salad

• 2 Oranges (1 half zested, all segmented)
• 1 bunch coriander chopped
• 1 pack mixed lettuce 150g
• 6 cherry tomatoes halved
• 2 spring onions sliced finely
• 9 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• salt and pepper

Method:
Plunge the two live medium crabs into a large ¾ filled pan of boiling water for 20 minutes and remove and place in running cold water for 1 hour. Remove brown meat from shell and crack claws, making sure no shell enters the mixed brown and white meat. Add salt and pepper and lemon juice to taste, and then put back in upturned shells or ovenproof shallow dishes.
Next mix the parmesan and the breadcrumbs together with chopped parsley and place on top of crab meat. Bake for 20 minutes at 160° until gently brown.
Prepare salad by putting mixed leaves into two medium salad bowls with the cherry tomatoes on top.
Take a third bowl to mix the vinaigrette. Start with the white wine vinegar add Dijon mustard and zest from ½ of one of the oranges then segment the 2 oranges and squeeze pith into the bowl (watch for pips!). Add in lemon juice, coriander, spring onions, olive oil and finally salt and pepper. Mix thoroughly and pour evenly over lettuce and cherry tomatoes and place baked crab over salad. Garnish with a lemon wedge and picked coriander and enjoy!
Recipe kindly supplied by:
38° West, 38 Cardiff Rd, Pwllheli, Gwynedd. LL53 5NT
Tel: 01758 612500
e-mail: neil@38west.co.uk
Website: www.38west.co.uk