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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.
Recipes

Seafood Brochettes

Ingredients
Prep: 20 mins
Cook: 5 mins
Serves: 4


TO MAKE THE AIOLI
  • 4 large egg yolks
  • 50ml fresh orange juice
  • 1/8 tsp saffron threads
  • 1 tbsp finely grated orange peel
  • 2 small garlic cloves, grated
  • 250ml melted QBB
  • 1 tbsp lemon juice


TO MAKE THE BROCHETTES
  • 12 medium sea scallops
  • Bamboo skewers
  • 12 fresh basil leaves
  • QBB for brushing
  • 4 oranges, peeled, sectioned and cut into chunks
  • 80g finely chopped fresh chives

Instructions
  1. To make the aioli, whisk yolks, half the orange juice, and saffron in medium metal bowl.
  2. Set bowl over saucepan of barely simmering water and whisk until thickened. Alternatively, use a double-boiler.
  3. Transfer to a blender. Add orange peel and garlic. With machine running, gradually add QBB in thin stream until incorporated, stopping to scrape down sides of the blender.
  4. Transfer to a bowl and whisk in lemon juice and remaining orange juice. Season with salt and pepper and keep chilled until required. You can make this sauce ahead and refrigerate overnight.
  5. Thread 3 scallops on 1 skewer alternately with bay leaves. Place on rimmed baking sheet. Skewer remaining scallops and bay leaves.
  6. Sprinkle scallops with salt and pepper.
  7. Heat heavy grill pan or non stick pan and brush with QBB Ghee. Cook scallops until brown and just opaque in center, about 2 minutes per side.
  8. Place 2 brochettes on a plate and drizzle scallops with aioli. Garnish with orange pieces and chives. Alternatively, drizzle a plate with aioli and place the cooked scallops on it. Garnish with chopped orange and chives.



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