[Cooking] Scallops with chorizo and kale

I made this a couple of weeks ago but only just now came around to posting it. The fish van from Lowestoft had some good looking scallops so I picked up a handful.
I sliced a hot cooking chorizo and cooked them slowly over medium heat until the slices were crispy and had given off most of their fat which was enough to cook the scallops in. I took out the chorizo, turned the heat up to high and fried the scallops about a minute on each side, took the pan off the heat, added a generous knob of butter and basted the scallops with the melted butter/chorizo oil mix. In the meantime I had also steamed some kale. I drained the bits of kale and added them and the chorizo slices to the pan, coating everything in the butter and then arranged everything on a plate, took a photo and ate it where I stood, without bothering to sit down at the table. About halfway through I realised I hadn’t even seasoned the scallops but the spicy oil provided enough seasoning so they didn’t really need it. I was very happy with this dish.

Scallops, chorizo, kale

First impressions of Butch Annie’s, 14/02/2015

Like many new discoveries, I came across this new burger place in the centre of Cambridge (Market St, where Carrington used to be) on twitter.

Entrance

The room has been updated a bit (the graffiti on the walls will probably divide opinion) but it should work well for a long and relatively narrow room.

Beers Booths One side of the bar

They offered a free burger to the first 250 people through the door who had retweeted their info so of course I couldn’t resist. I arrived at noon but had to wait about 10 minutes until they had sorted out some issues. The menu has five beef burgers and two with iberico pork (all the topping combinations are also available with a veggie patty); sides are skin-on chips with various seasonings, “onion popcorn” (onions cooked in a chickpea and beer batter) and coleslaw plus additional dips and sauces. The drinks menu has bottled craft lager and ales (Freedom, Chapel Down, Fourpure, Rosita, Harviestoun), two ciders, four wines and five bourbons. Soft drinks are Cokes and Sprite, juices, Fentiman’s drinks and mineral water. Prices for burgers range between 6.90 and 8.90, the average of a craft beer is around 4.60, soft drinks are more harshly priced at 2.50 for a tiny orange juice, and 3.30 for a Fentiman’s. Now for the burger. I’d had breakfast not long before so only ordered a burger without any sides. I chose one of the iberico pork ones, just to see how they would treat such a superb and delicate meat.

"Topsy Turvy" iberico pork burger Cooked medium, as it's supposed to be

The burger was a decent size, the toppings were well balanced so you could still taste the meat and the brioche bun was crispy and not really sweet as some brioche can be. As you can see in the second photo, the meat was cooked pink, as it should be with iberico pork. It was delicious and I will happily pay the £8.90 they are charging for it next time, although I want to try some of the beef options, too, maybe even investigate the “secret” vegetarian patty. It’s served simply wrapped in greaseproof paper on a metal tray.

There were a few kinks in the service but in the first hour of opening that’s to be expected and I’m sure they will be smoothed out soon.
I had a brief chat with Tim, one of the owners and they sound like they both know what they’re doing and have a good philosophy generally, and more importantly, in the sourcing of their ingredients. Their beef comes from a small, well-managed herd in Herefordshire, for example.

They’ll be open from 12pm (11am on weekends) to 11pm all day so should provide a good source for a quick meal in town later in the evening.

The website is still quite bare but will hopefully have more info soon.