Uncategorized Smoked Hervey Bay Scallops, Potato & Corn Stuffed Piquillo Peppers Recipe 01 Jun Ingredients: 1 jar piquillo peppers For stuffing: 500gm chopped scallop meat 500gm peeled and boiled potato 2 corn cobs 1 bunch chopped coriander 2 chef spoons aioli Zest of 1 lemon 200gm butter For chermoula: 1 bunch coriander 1 tbls smoked paprika 1 bunch oregano 1 tbls ground coriander 1 bunch parsley 1tbs ground cumin ½ bunch basil 30ml lemon juice 2 tbls confit garlic 200ml olive oil Method: Stuffing: Smoke scallops in large tray with smoking pellets or wood. Poach in butter at 75°C for 3 minutes Boil corn and roll on char grill until golden, cut kernels away from cob. Combine all stuffing ingredients in a bowl then place into a piping bag with large nozzle. Season to taste with sea salt and white pepper then pipe into peppers. Chermoula: Blend all ingredients in food processor until smooth. Season with sea salt and white pepper Assemble: Place large dollops of Chermoula on a serving board or large plate. Place a stuffed pepper on top of each Chermoula dollop. Enjoy! Lamps for Change You could be forgiven for not noticing the colourful array of lampshades hanging in Wood 23 Feb Tips For Perfect Crackling By Chef Marcus It's the dish that gets everyone excited, and with these simple tips you can create 03 Oct Wagyu Roasted Hassleback Potatoes, Confit Garlic and Butter Parmesan We love a meaty share plate at Wood Fire Grill, and the best side to 24 Jul Working with Smoke Matt Sinclair dishes it up at Wood Fire Grill!