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Guest Chef: Ben Keal, executive chef at The Stables, shares two delectable canapes for STM’s wedding edition

Ben KealThe West Australian
Ben Keal's Shark Bay scallops and Beetroot macaroons canapés
Camera IconBen Keal's Shark Bay scallops and Beetroot macaroons canapés Credit: Sam Wolters - Three Pound Group

Shark Bay scallops wrapped in filo linguine with wasabi mayonnaise

Ingredients

  • 10 scallops
  • 1 packet filo pastry
  • 20g grated ginger
  • 2 sprigs coriander, chopped
  • 5g wasabi pasta
  • 50ml Kewpie mayonnaise

Method

  • Step 1 Clean the scallops and allow to dry slightly on a paper towel. Mix the wasabi and mayonnaise together and set aside.
  • Step 2 Roll up the filo and, with a sharp knife, cut the filo into linguine. If you have a pasta machine, you can do this with the linguine attachment.
  • Step 3 Lay out the filo linguine in 10 rows, add a scallop to each of the rows, and add a little of the ginger and coriander to each of the scallops. Then carefully roll the scallops up in the filo.
  • Step 4 Fry the scallops in deep oil at 180C for 30 seconds until golden brown. Drain on paper towel and season. Serve straight away with the mayonnaise as a dipping sauce.
Ben Keal's Shark Bay scallops wrapped in filo linguine, wasabi mayonnaise
Camera IconBen Keal's Shark Bay scallops wrapped in filo linguine, wasabi mayonnaise Credit: Sam Wolters - Three Pound Group

Beetroot macaroons, Bookara goats curd and pickled zucchini

Ingredients

  • 100g almond meal
  • 80g pure icing sugar
  • 40g egg whites
  • 30g egg whites
  • 25g water
  • 1 tsp beetroot powder
  • 100g goats curd
  • 100g pickled zucchini
  • 50g sliced cucumber

Method

  • Step 1 For the macaroons, whisk the 40g of egg whites and water to firm peaks, then slowly fold in the almond meal, sugar, and beetroot powder, then set aside.
  • Step 2 Next, whisk the 30g of egg whites to firm peaks and fold in the separate batter mix. Place in a piping bag and pipe on to baking paper. Allow to dry for 30 mins and then cook in an oven at 160C for 8 mins.
  • Step 3 Once cool, add a little goats curd and a sliced pickled zucchini and cucumber to each macaroon, add a little more curd, then place a macaroon shell on top. Finish with a sprinkle of black salt.
Ben Keal's Beetroot macaroons, Bookara goats curd, pickled zucchini
Camera IconBen Keal's Beetroot macaroons, Bookara goats curd, pickled zucchini Credit: Sam Wolters - Three Pound Group

SERVES 5

Ben Keal shares his delicious Shark Bay scallops and Beetroot macaroons canapé recipes
Camera IconBen Keal shares his delicious Shark Bay scallops and Beetroot macaroons canapé recipes Credit: Sam Wolters - Three Pound Group

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