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Pacific Rim — Kaiju Salad and Deep Sea Scallops

Pacific Rim — Kaiju Salad and Deep Sea Scallops

Bite Club - Sn 1/Ep 9Bite Club - Sn 1/Ep 9

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This week's recipes are inspired by the Giant Robots vs Giant Monsters extravaganza, Pacific Rim, and in honor of Guillermo Del Toro, we're making a Kaiju salad poised to battle an atmospheric plate of Deep-Sea Scallops.

Kaiju Salad

Ingredients

  • A glass of white wine

  • A handful of parsley stalks

  • 1 onion, peeled and quartered

  • 1 bulb of fennel, quartered

  • 1/2 a large octopus

  • A handful of new potatoes (400g)

  • 1 carrot, julienned

  • Olive oil (50 milliliters)

  • 1 lemon

  • 1 clove of garlic

  • 1 teaspoon of chilli flakes

  • A handful of fresh parsley, finely chopped

  • A handful of pea sprouts

Instructions

  1. Boil a large pan of water.

  2. Turn down the heat to a simmer, then add white wine, parsley stalks, onion and the fennel.

  3. Cut the tentacles away from the head of the octopus and discard the head.

  4. Add the tentacles to the water and cook very gently for 1 hour, until it is soft when pierced with a knife.

  5. Remove the octopus with the vegetables and allow to cool.

  6. Peel and dice the potatoes into large cubes.

  7. Chuck them into a pan of salted water.

  8. Heat the potatoes to a boil and cook for 15 minutes, until soft but holding together. Add the julienne of carrots 30 seconds before the end of cooking, so that they just start to soften.

  9. Let the potatoes and carrots cool a little before adding to a bowl with the octopus.

  10. Drizzle over the olive oil.

  11. Zest and squeeze the juice from the lemon into the bowl.

  12. Mince the raw garlic and throw it in with the chilli seeds and the parsley.

  13. Toss in the pea sprouts just before serving and toss everything together.

Deep Sea Scallops

Ingredients

  • Yuzu juice or seasoning (50 milliliters)

  • 2 sheets of gelatin

  • A handful of popped popcorn

  • 2 nori sheets

  • A handful of panko breadcrumbs

  • Several knobs of unsalted butter

  • Dried wakame seaweed (50g)

  • 1 clove of garlic

  • Samphire (100g)

  • 1 teaspoon of sesame seeds

  • 1 lemon

  • 1 tablespoon of sesame oil

  • A shot of olive oil

  • 8 king scallops

  • A large shallot

  • White wine (200 milliliters)

  • 8 peppercorns

  • 2 bay leaves

  • 12 clams or mussels

  • Soy lecithin (1g)

  • Starfish ice cube tray (available from ikea and amazon)

Instructions

  1. Soak the gelatin in cold water.

  2. Whisk the yuzu into 50 milliliters of water, then pour into a small saucepan and bring to the boil.

  3. Squeeze the moisture from the gelatin and dissolve in the hot yuzu water.

  4. Pour into the starfish ice cube tray (or a regular tray) and leave in the fridge for a few hours to set.

  5. Preheat the oven to 200°C.

  6. Place the popcorn and the nori into a food processor and blitz to a rough powder.

  7. Soak the wakame in warm water for a few minutes.

  8. Peel and mince the garlic and heat a knob of butter in a frying pan.

  9. Add the soaked wakame, samphire, sesame seeds and garlic to the pan and fry gently for a few minutes.

  10. Squeeze in half of the lemon juice and add the sesame oil as you toss together.

  11. Heat a pan over a very high heat and add a shot of oil.

  12. Lay the scallops in the pan and cook for a minute on each side, until they are a deep caramel brown.

  13. Add a knob of butter, a squeeze of lemon and remove the scallops to a sheet of kitchen towel.

  14. Dice the shallot and chuck it in a large pan.

  15. Add the wine, peppercorns and bay leaves then bring to a boil over a high heat.

  16. Throw in the clams or mussels and cover the pan and allow to bubble away until they are fully open.

  17. Strain the liquid and measure 100 milliliters.

  18. Sprinkle over 1 gram of soy lecithin and use an immersion blender to blitz until a foam forms on the top.

  19. Spoon the popcorn 'sand' over the plate and arrange the seaweed and samphire around the sand.

  20. Place the scallops, clams and yuzu starfish around the plate.

  21. Finish with a generous helping of foam.

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Transcript

- Hello and welcome to Bite Club, the show where we look at films like Pacific Rim and show you how to make food like this. - Today we're canceling the apocalypse, the non-empty stomach because you're gonna do some cooking. - Our first dish is an octopus salad. I've never eaten octopus before. - Nope, neither have I - I've had squid accidentally, when I thought it was an onion ring. - I think people think that it's quite hard to get a hold of, but Asian supermarkets sell it, and your local farmer's market, fishmongers, that kind of thing. - Or just, you know, go in the sea. Find one yourself. Capture and kill. - Do you wanna do the honors of putting the octopus in? - Absolutely, let's go for it. What movie is this? - Now we're gonna simmer the octopus with some fennel, parsley stalks, white wine, and some onions for about an hour. You could leave it longer. I think the longer you leave it, the more tender it is. - There we go, octopus impressions. - About 5-10 minutes before the octopus is cooked, we wanna get on with our potatoes. So we've got some new potatoes, but we've squared them off. I'm gonna put these on to boil for about five minutes. Thank you. Would you put that salt in the water as well? - Absolutely, I can do that. - I think it's on the side. Thank you, that was very specific. - Pacific. - I know. Got to grate some garlic into this bowl. - That's the worst part about grating because the garlic always slips out of my hand, but I'll give it a go. - Smells nice though. And to your garlic we're gonna add some chili flakes. - We are making seafood and some of you might be wondering, "why are you doing that?" It's because Pacific Rim. Pacific Rim, if it gives you a clue, there are sea creatures in it, and in the film, giant robots are going to fight sea creatures. - [Voiceover] We've chosen to believe in each other. Today we face the monsters that are at our door! Today we cancelling the apocalypse! - It's not really for me. - No? - No. Okay, so we zest the lemon. Do you wanna squeeze it in half? - Yes, I do. I think we got some pips in them. - Oh, yeah. Oh, another one. - Alright, here we go, show you how it's really done. There's another pip. I failed. - It's alright. So, we're just gonna add a little bit of olive oil, parsley, and make sure you dress all the leaves. When the potatoes are nearly done, we're just gonna drop in the carrots and let them cook through for a few minutes, and then all that's left to do is serve. - A little bit of artistic license. Because we're going for that sea monster look. So you wanna see it curl. - You wanna see it curl? - Sea. - Are you gonna be brave? - Yeah, I think I'm gonna give it a go. Why not? It's not gonna kill me, is it? - No. - Let's try a bit of this salad then. Let's see how that takes. - The dressing's delicious. - It's got a good kick to it, actually. - Have you had the lemon as well? The citrus running through it. Isn't that nice? - Let's give it a taste. It's got a bit of a chewy texture, but also the taste of it isn't very strong, so it's not like an overwhelming sense of fish. And nobody wants an overwhelming sense of fish. - No. - It's pretty good. It's nice, so if you haven't had it before I suggest you would try it, at least. It's not gonna kill you, so give it a little try. I'm gonna have a little bit more. It wasn't bad, actually. - If you know someone that loves octopus, this dish is a winner for sure. Or even just for one that's quite adventurous. - Sea monster dish. Done. Welcome to Film Corner! I turned a different way. These are my top five facts about the film Pacific Rim. Fact number one, that it was not Transformers. That's not a real fact. The real fact number one is that it's directed by Guillermo del Toro. Yeah, that's right. The person who did Pan's Labyrinth. It's a bit of a step away from what he usually does, but we'll see what he does with it to make it not like Transformers? Please? Fact number two, the computer is voiced by actress Ellen McLain. Some of you might know her as someone who did the voice in Portal, so that might be a big ol' reference, joining things together. - [Voiceover] I can only pray that this is the end of it. - Guillermo del Toro's movie and comic book collection is apparently so huge that he had to buy another house to fit them in. IMDB came up with that, so, again, it could be absolute bollocks. But, you know, it's a nice thing to think about. I'd like to live in a house with just all that awesome stuff in it. Fact number four, Tom Cruise was considered for Idris Elba's part, but he beat him to it. Probably not a bad thing, Idris Elba's pretty good. He was the one good thing in Prometheus. Final fact number five, screenwriter Drew Pearce polished a script for this film. He's also going to be polishing up a script for Godzilla. So it's looks like we're getting a bunch of big monster movies coming our way. The monster comes from the sea in this one, so that's the link. We're gonna be making an edible ocean in a fish bowl. Our edible ocean looks great. Look at that! It's amazing. I don't even care if it is edible. I don't even wanna eat it. I just wanna put it on display in my living room, get a few goldfish in there. But if you wanna make it, all you have to do is, well all you have to do, lots you have to do is: - [Laura] Soak the gelatin in cold water. Whisk the yuzu into fifty milliliters of water, pour into a small saucepan, and bring to the boil. Squeeze the moisture from the gelatin and dissolve it in the hot yuzu water. Pour into the starfish ice cube tray or a regular tray and leave in the fridge for a few hours to set. Place the popcorn and the nori into a food processor and blitz into a rough powder. Chuck the breadcrumbs, nori, and popcorn into a baking tray, top with the small butter cubes, and bake for 10 minutes until golden. Soak the wakame in warm water for a few minutes. Peel and mince the garlic and heat a knob of butter in a frying pan. Add the wakame, samphire, sesame seeds, and garlic into the pan and fry it gently for a few minutes. Squeeze in half the lemon juice and add the sesame oil. Toss with the seaweed. Heat a pan over a very high heat and add a shot of oil. Place the scallops in the pan and cook for a minute or two on each side until they're a deep, caramel brown. Add a knob of butter, a squeeze of lemon, and remove the scallops to a sheet or kitchen towel. Slice the shallots and chuck it into a large pan. Add the wine, peppercorns, and bay leaves. Bring to the boil over high heat. Throw in the mussels and cover the pan. Let it bubble away until all the mussels are fully open. Strain the liquid and measure 100 milliliters. Add one gram of soy lecithin. Use an immersion blender to blitz until the foam forms on the top. Spoon the popcorn sand over a plate and arrange the seaweeds and samphire around the sand. Place the scallops, mussels, and the yuzu starfish around the plate. Finish with a generous helping of foam. You're probably wondering why we're wearing these. That's because I'm going to add this. - We're not going swimming. It's time for some dry ice. - Hey. - It's like an infinity pool. This dish is probably the most beautiful that we've done by far. - Yes, it's definitely the most artistic. Dive in! Taste the fish, it's very strong. But with the combination of it being quite soft and quite crunchy, it's really nice. - Probably one of the nicest things I've eaten for ages. I really like the samphire as well, which is a seaweed. If you get a little bit with the jelly in, like adds a really nice citrus kick. It's lovely. - That is really nice. I love how soft it is. I've never had them before. - Scallops? - Yeah, I've never had them. - Nice, aren't they? - That is really nice. - This is the best dish to me. - Really? - Might well be it. Definitely. - Well join us next week, and we're gonna be making something for the new film, The World's End. You should crash zoom then. Because it's like Edgar Wright? Thank you.

Coming right up

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