Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• ½ bunch parsley
• 200ml (6¾ fl. oz) corn oil
• salt
• 4 garlic bulbs
• 800ml chicken broth
• 400ml dry white wine
• 60g (2oz) shredded almond
• 800ml double cream
• olive oil
• 400g (14⅛ oz) Belgian or wild spinach
• two garlic cloves
• 6 scallops
• 8 thinly-sliced dried Livar ham
• 8 cleaned langoustine tails
• salad of your own choice
• chervil
• potato chunks
Parsley oil
Blanch the parsley and cool immediately in ice-water. Squeeze it out well. Blend the parsley to a pulp
in the Mirror Blender. Pass the pulp through a fine sieve.
Garlic foam
Cut the garlic bulbs crossways and push them in salt with the cut side down. Meanwhile, heat a little olive oil in a saucepan and place the salted side of the garlic in the oil. Gently caramelise the bulbs until golden. Add the ground almond and let it cook along for a bit. Add the white wine. Let the wine evaporate completely and then add the chicken stock. Leave this to evaporate almost completely as well and then add the cream. Heat the cream and let the sauce gently simmer for another 10 minutes. Pass the sauce through a fine sieve. Briefly foam it just before serving with the Silver Stick blender.
Spinach salad
Wash the spinach and strain it. Remove the fibrous midrib by folding the leaf over the midrib and removing this rib with a little tug. Sauté the garlic without browning it in the wok with a little butter or olive oil. Place the wok on high and briefly stir-fry the spinach.
Scallops, langoustines and presentation
Arrange the ham in the shape of a square on the plate. Cut the scallops into two slices and briefly grill them together with the langoustine tails on the Princess Table Chef™. Make a salad of lettuce and chervil. Put three ‘piles’ of stir fried spinach around the ham. Fill the spaces between with the salad. Put some potato chips in the salad. Place the langoustine tails and the scallops on the circle of salad and spinach. Drizzle the garlic foam over the scallops, spinach and langoustines. Drizzle the parsley oil around the dish
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