BRINGING YOU FOOD AND WINE FROM AROUND THE WORLD

THE MAGAZINE FOR CHEFS AND FOOD LOVERS

Spring/Summer 2018£3.00

KOPPERTCRESS.COM

A

3

Patron:Lady MacDonald O.B.E.

Chairman:George McIvor

Executive Committee:Shaune Hall, Gary Hunter, Alisdair MacSween, George McIvor, Alan Paton, Clive Roberts, Cyrus Todiwala M.B.E. DL and Len Unwin

Honorary Vice-Presidents: Andrew Bennett M.B.E., Jeff Bland, Bill Bryce, Reg Gifford, Ann Long, John McGeever, Melinda Renwick Clive Roberts and Sonia Stevenson.

Honorary Members: Sheena Buchanan Smith, D.S. Cameron, Andrew Fairlie, Gilli Cliff,William Kerr, John Jackaman, David McKown, Colin Pressdee, John Retallick and John Tovey

For membership/sponsorshipinformation and details of the work and aims of The Master Chefs of GreatBritain, please contact:

Susan McGeeverThe Master Chefs of Great BritainWoodmansBrithem BottomCullomptonDevon EX15 1NB

Tel: 01884 35104Mobile: 07887 984849Email: masterchefs@msn.comWebsite: www.masterchefsgb.co.uk

or contact the Chairman, George McIvorTel: 07900 843690Email: george@thefullrangeltd.com

Front cover: Autumn 2017

Meet our PatronLady MacDonald O.B.E.

The Master Chefs of Great Britain is delighted to announce that Lady Claire MacDonaldO.B.E. of Kinloch Lodge, Isle of Skye has accepted the position of Patron of ourorganisation.

Lady Claire has had a long association with our organisation and the hospitality industry andshares our passion for food and cooking.We look forward to working with Lady Claire to further the aims and objectives of providinga forum for chefs to exchange ideas and to inspire the chefs of the future.

Lady Claire commented, “I feel extremely proud and very privileged to be invited to bePatron of The Master Chefs of Great Britain, this most highly respected and influentialprofessional body of men and women. Theirs is a profession for which I have the greatestrespect and understanding. I am not one of them, I am a cook, not a chef, so to be askedto be Patron of The Master Chefs of Great Britain makes me feel very humble as well asproud and privileged.

I will love my new role as their Patron, and will do my very best to fulfil any aspect of myduties to the very best of my ability, and contribute in any way that I can.”

George McIvor, Chairman, commented, “I have known Lady Claire for many years and Icannot express how delighted I am that she has become our Patron and I look forward toworking closely with her in the future.”

4

The Peter Jukes MemorialFellowship:Mark AllisonAndreas AntonaDavid AuchieFrances AtkinsAndrew Bennett MBEGalton BlackistonKeith BraidwoodTessa BramleyTrevor BrooksRussell BrownPhilip BurgessMick BurkeWilliam CurleyPaul Gayler MBEReg GiffordPeter GortonJames GrahamShaun HillDavid HuntGary HunterJuan MartinGary MacleanRobert MacPhersonAndrew McGeorgeGeorge McIvorDavid MutterNick NairnWilliam PikeGerald RoserNeil RoseweirBruce SangsterSteven SaundersAdam SimmondsGeoffrey SmeddleSonia Stevenson Cyrus Todiwala MBE DLWendy VaughanJohn WilliamsDavid Wilson Michael Womersley

Master ChefsRobert AllenStasos AnastadiadesRobin AustinDaniel AytonBen BartlettJohn Benson-SmithMatthew Benson-SmithDavid BerryJoe BerryPaul BoormanJames BrownWarren BrownBill BryceTony BuddeAndrew BurtonPaul CapenerTracy CarrMurray ChapmanTim CheeversJohn ChombaDarren CursonJasbir DawarWillie DeansTim DoverBruce EllsworthTerry FarrJohn FeeneyStephen FrostAndrew GabbitasLaurie GearJohn GoffDebbie GooderSimon Gosliing

It is always a personal pleasure to write a few introductory notes at the foreword of our

latest magazine.

A new year beckons as we prepare to face new and testing challenges in our busy kitchens.

As we leave winter behind us, it is always a delight to welcome the arrival of spring with all

its many features, warmer weather, longer days and the emergence of daffodils. From a

chef’s viewpoint, what a fabulous time to embrace the miracle of nature and use in our

culinary creations the seasonal foodstuffs of spring. As chefs, we strive for perfection, there

is no doubt that when it comes to quality of flavour nothing compares to using seasonal

food products as nature intended, I’m looking forward to that first asparagus.

Hotelympia was launched in 1935 will be held this year at Excel. Over the years the venue

has changed, however, what has not changed is that this exhibition is still one of the highest

regarded events in the UK’s culinary calendar. Those competing will be challenged to

produce superb dishes adhering to strict guidelines within restraints of time, budget, work

method, hygiene, not to mention colour, flavour, texture and of course presentation.

Whether competing or spectating, view this as an opportunity to learn and interface with

fellow chefs. No other form of wisdom is greater or better valued than when it is gained

from personal, practical experience.

Chairman’s LetterHotelympia 2018

Acronym -

H O T E L Y M P I AHIGHEST What better goal in your working life is there than to aim for the highest. No better

standard and applies to food quality, presentation, all the services we offer.

OPPORTUNITY What a great opportunity to come and visit the UK’s leading Hospitality andFoodservice exhibition. Compete or spectate at Salon Culinaire which is the largestand most prestigious chef competition in the country. Visit the stands of personalinterest to you and your career needs. View, touch, try and learn. Theseopportunities are rare nowadays, these goods are not computer aided images!They are real! What an opportunity.

TOOLS Like all craftsmen of our chosen profession we use tools to make our many dailytasks easier. Some may be manually operated and others electrical. All thesenecessary implements are uniquely designed for us, knives, blenders, mixers et al.

EQUIPMENT We can all share in our admiration of the completed menu dish presented on aplate. However, so many others have contributed to the overall culinarymasterpiece. All are here this week at Excel. All these suppliers are delighted toguide and help you in your quest for perfection from cooking ranges, refrigerationand cleaning equipment, it is all here.

LEADERSHIP As chefs, regardless of our age or statues we are either the leader of a brigade orwe are a member of a brigade reporting to a leader. At some stage in our workinglife we certainly have all been the latter. We all appreciate the benefits from a teameffort and the qualities of leadership. Experience has taught us that with excellentleadership, individuals and team targets can not only be met but surpassed.

YOUR CAREER Regardless of your current post, your career path may alter due to unforeseencircumstances. These factors could be technical, financial, political or personal.They may be beneficial or otherwise, it is always good to continually review. Atthis exhibition you can assess your career progress by conversing with so manyother dedicated professional chefs and caterers.

MATERIALS Materials can be made of various substances, cloth, paper, fabrics and manyothers. Such material items play such an important function for us. They add suchan impression to the dining experience. Unlike tools and equipment which we use,material items come ready to wear, read or use. Crockery, cutlery, glassware,tableware, cookery text books, chefs’ clothing, etc. All are represented at theexhibition.

PINNACLE Pinnacle, the summit. Just like the FA Cup Final, the Oscars and Wimbledon.Whether it be competing or viewing the Salon Culinaire or visiting the many standsthis is the exhibition at the pinnacle of our profession to see and be seen at!

I is you in this acronym! I is not to the fore, in fact, it is rather near the end. As chefs,we have chosen a vocation... a way of life. This is no ordinary job, we are dedicatingour work and time to the service of others, our enjoyment comes from the pleasurewe bring to others.

AMBITIONS Ardent desire for distinction...says it all really!

Finally, what a great a great honour to welcome

Lady Macdonald O.B.E. as our Patron.

Culinary best wishes George McIvor - Chairman

Andrew GreenGordon GunnEnrico GusellaPaul GuttridgeShaune HallGrant HawthorneMichael HardingStephen HarrisonPaul HartMartin HollisPeter HowardNeil HudsonStewart JarvieIan JaundooJohn JeremiahGareth JohnsDouglas JordanRob KirbyDavid KelmanRobert KennedyJohn KouphouBruce LawrencePaul LearySimon LilleyDavid LittlewoodSteve LoveScott LucasAlisdair MacSweenSunil MalhotraGrant MatherStephen MatherJohn McGeeverSteve McGuireDonald McInnesEd McLachlanJohn McMahonJeremy MedleyMarek MichalakCraig MillarSeymour MillingtonJulien MiranJim MullenDonald MunroDavid MurrayTim NealBob OberhofferJacqueline O'DonnellStuart OliverTony OxleyAlan PatonIan PerkinsSteven PidgeonLindsay PriorJoe QueenCharlie RatcliffeEamonn ReddenIan RhodesClive RobertsRichard RusynMathew ShropshallEric SnaithNeil TaylorRoy ThompsonLen UnwinGarry WatsonGraeme WatsonChris WheelerMatt WilbyAndrew WilkieRussell WilliamsJonathan WrightDarren WynnMike Zietek

Associate MembersNick BryanOlivier CertainColin GuthrieRam JalastrumDonna PeglerLewis WalkerFranziska WilliamsGary WilliamsPaul WilliamsJustin Woods

5

6

7

THE MAGAZINE FOR CHEFS AND FOOD LOVERS BRINGING YOUFOOD AND WINE FROM AROUND

THE WORLD

Editor: Susan McGeever

Publisher: : The Master Chefs ofGreat Britain

Design: In association with Astra Printing Group

For information on how to subscribeto, contribute to, or advertise in thismagazine please contact:masterchefsWoodmansBrithem BottomCullomptonDevon EX15 1NBTel: 01884 35104Mobile: 07887 984849 Email: masterchefs@msn.comWebsite: www. masterchefsgb.co.uk

Copyright © masterchefs(The Magazine of The Master Chefs ofGreat Britain)

Every effort is made to ensure the accuracy ofmaterial published in Masterchefs. However, thepublishers cannot accept responsibility for claimsmade by manufacturers, advertisers orcontributors. The views expressed are notnecessarily those of the editor or the publishers.Although all reasonable care is taken of allmaterial, photographs and transparenciessubmitted, the publishers cannot accept anyresponsibility for damage or loss.All rights reserved. No part of Masterchefs maybe reproduced, stored in a retrieval system, ortransmitted in any other form, or by any othermeans, electronic, mechanical, photographic,recording or otherwise, without the prior writtenpermission of the publishers.

Origination and Printed by:Astra Printing Group1 Willand RoadCullomptonDevon EX15 1APTel: 01884 38366Email: studio@astraprinting.co.uk

3 xxxxx

6 xxxxx

12 xxxxx

14 xxxxx

18 xxxxx

21 xxxxx

23 xxxxx

30 xxxxx

34 xxxxx

36 xxxxx

40 xxxxx

44 xxxxx

46 xxxxx

54 xxxxx

58 xxxxx

63 xxxxx

64 xxxxxFront cover: xxxxxxxxx

Contents

8

The Master Chefs of Great Britain held their 35th Annual Lunch atGleneagles Hotel on Monday 13th November.

MCGB Chairman, George McIvor, was pleased to welcome ourmaster chefs back to Gleneagles Hotel. “As returning ChairmanI was delighted Gleneagles have wholeheartedly engaged withus to organise this prestigious event.”

Hosting the great and talented from the culinary industry, theguests included Scottish Michelin starred chefs Andrew Fairliefrom Gleneagles and Jeff Bland from The Balmoral in Edinburgh,TV star chef from The Spice Men - Cyrus Todiwala and Scotland’sown MasterChef – The Professional winner and newly appointedNational Chef of Scotland Gary Maclean.

With such a glitterati of eminent guests the menu reflected thevery best of Scottish produce including lobster, salmon andAberdeen Angus Beef. A special presentation was made to all thesponsors who had supported the event from the first glass ofwater poured to the coffee and tea served at the end of the meal.

The Master Chefs of Great Britain support young chefs in theircareers encouraging them to enter regional, national andinternational competitions. With the former Scottish CulinaryOlympic Team leader, Bruce Sangster, a member of theorganisation there is a depth of knowledge and experience forthe young chefs to call upon.

In the true tradition and spirit of encouraging the young into thehospitality industry the MCGB engaged with Ardvreck School inCrieff and the Ardvreck Pipe Band welcomed the lunch guests toGleneagles, supported by Andy Lowe from the Red Hot ChilliPipers and piped the guests into the lunch.

The event looks to not only celebrate the best in the industry butalso to encourage young chefs. Students from South LanarkshireCollege under the guidance of MCGB member David Auchie,provided a superb selection of canapés whilst students from Cityof Glasgow College under the guidance of Kenneth Hett, lecturer,and Gary Maclean produced the petit fours and individual boxesof truffles for each guest.

Gleneagles host the AnnualLunch

9

The Chairman, George McIvor, presented the following awardsin recognition of services to the association, the industry andeducation:

Andrew Bennett MBE Honorary Vice-President Jeff Bland Honorary Vice-President Clive Roberts Honorary Vice-President

David Auchie The Peter Jukes Fellowship Award for Education Gary McLean The Peter Jukes Fellowship Award for Education David Hunt The Peter Jukes Fellowship Award for Industry

MCGB Chairman, George McIvor, commented, “The feedbackwe have had from the sponsors this year has been tremendousand we are really looking forward to working with them all overthe coming year to forge relationships that will allow the MCGBto meet its aims and objectives whilst promoting their products.”

Here is the menu and recipes created by the team at Gleneaglesled by Jonathan Wright and Paul Hart in the main kitchen andMelissa Wood who starred in the BBC’s programme Crème de laCrème …

Canapés

Are you Game Brut NV, Fowles Wines (Victoria, Australia)

~ ~ ~

Laphroaig 15 cured Shetland salmon, burnt cucumber,

oyster emulsion and sea herbs

Yealands Estate Sauvignon Blanc (Marlborough, New Zealand)

~ ~ ~

Lobster ravioli, shellfish bisque, Armagnac and pistachio

butter

Peregrine Wines Pinot Gris (Central Otago, New Zealand)

~ ~ ~

40 day aged fillet Aberdeen Angus beef, braised cheek,

cauliflower cheese purée, winter roots, red wine jus

Cappello di Prete, Rosso del Salento, Francesco Candido (Puglia, Italy)

~ ~ ~

Maracabio 65% chocolate mousse, hazelnut dacquoise

and parfait, praline cremeux and passion fruit sorbet

Late Harvest Tokaji Katinka, Patricius (Tokaji, Hungary)

~ ~ ~

Selection of artisan cheeses from Harvey and Brockless

~ ~ ~

Petit fours

Matthew Algie coffee and Hope & Glory tea

~ ~ ~

10

Lapraig 15 cured salmon, burntcucumber, oyster emulsion and sea herbs

1kg fresh salmon100g salt100g sugar30g dill74 ml Lapraig 15

To make the marinade, mix the salt, sugar, chopped dill andLapraig 15 together. Coat the salmon in both sides and wrap incling film, leave to cure for 50 hours, turning every 12 hours.When cured wash off all of the excess marinade and pat dry. Trimthe salmon into 1 inch cubes and serve four per person.

For the oyster emulsion3 oysters per person100 ml vegetable oil50 ml rapeseed oil2 tbsp Dijon mustard

juice of ½ lemon

Place the oysters, mustard, and lemon juice in the Thermomix andblend well. Add the oil slowly as you would for a classicmayonnaise, then season to taste.

For the burnt cucumber1 each cucumber100g sugar50g white wine vinegar

Peel the cucumber and retain the skin for the pickle, slice thecucumber in half (an inch thick) then place on a metal tray andblow torch on both sides.

To make the pickle, bring the sugar and vinegar to the boil in aheavy based pan. Once fully dissolved, place in the blast chill.Once chilled, place in the Thermomix/food processor with thecucumber skins and blend well, then pass. Place the cucumber ina large Vac Pac bag, then pickle and compress for 1 hour.Remove from the bag, place on a J-cloth to drain.

To garnish the dish use salty fingers wrapped in oyster leaf, seafennel, and salicornia and bling cress.

11

Lobster Ravioli, bisque, Armagnac, andpistachio butterFor the pasta500g pasta flour 4 egg yolks2 whole eggs pinch saffron100 ml milk

Put the milk and saffron into a pan and gently warm, this will resultin bright yellow milk- leave to cool. Place the flour in a robotcoupe and start it running. Slowly add the eggs. Pass the saffronout of the milk, and then slowly add the milk as needed to theflour until it starts to form an elastic dough. Cling film and rest inthe fridge for at least 1 hour. Roll out the dough with a rollingpin, then put through a pasta machine, taking it down slowly untilat the thinnest setting, then fold back neatly, and repeat theprocess. Repeat the process once again, this will produce astrong pasta dough which is ready to use.

For the lobster and scallop ravioli filling1 lobster 150g scallop meat1 whole egg 150g double cream10g chives, finely chopped 3 egg yolkssalt and espelette pepper

Place the Thermomix bowl in the freezer for 10 minutes to chill.Place the scallop meat in the chilled bowl with some salt andblend quickly. Add the egg, and blend again, scrape down thesides, then, one quick final blend. Remove the scallop from theThermomix/food processor, and place in a bowl over ice; slowlywork in the double cream, then fold in the chives.

Before adding the lobster, poach off a small amount of themousse, to check for seasoning.

Steam the lobster - 2 minutes for the tail, and 6 minutes for thelarge claw. Crack open the shell and remove the lobster meatwhilst warm, then allow to cool in a blast chiller. Remove theintestinal tract from the tail, and the cartilage from the claws, thendice the meat, and fold through the mousse.

Cut the pasta into 10cm discs, lightly brush with egg yolk andplace a mound of filling on the disc, top with another disc of pastaand shape round the filling, dispersing any air pockets. Cut witha fluted cutter. Cook the ravioli in boiling water, salted water.

For the lobster bisque with Armagnac1kg chopped lobster heads 150g chopped onions100g chopped peeled carrots100g chopped celery4 garlic cloves4 fresh ginger50g fresh, chopped ginger100 ml blended oil 100g tomato purée250g chopped plum tomatoes10g thyme sprigs2 bay leaves20g parsley stalks1 lt brown chicken stock1 lt fish stock50 ml brandy250 ml double cream30 ml Armagnac juice from ½ lemon

Roast the lobster shells in the oven for 5 – 10 minutes.

Fry the vegetables in oil until golden, then add the tomato pasteand cook on a low heat for 10 minutes.

Add the roasted lobster shells and herbs then deglaze with theArmagnac, scraping all of the caramelisation from the pot, addthe stocks and simmer for approximately one hour. Skimoccasionally. Pass the lobster through a chinois, pushing to accessall of the juice. Place back on the stove, add cream and reduceby a quarter, season and add lemon juice as required.

Finish with Armagnac to enhance flavour.

For the pistachio beurre noisette50g pistachio nuts 150g diced fresh butter seasoning

Roast the pistachios on a tray in the oven to release the naturaloils, don’t colour. Place the butter on the stove and take tonoisette stage, remove and place in a blender with the pistachios.Blend into a smooth green liquid. Garnish with Bling blossom,Astina cress and Vene cress.

12

1.5kg beef fillet 20g garlic 4g thyme 200g butter

Clarify the butter and add the pickled thyme and peeled garlicbefore blending in the Thermomix/food processor. Remove andallow to cool to room temperature, then coat the beef in themixture and wrap well in cling film.

Vac Pac the beef and cook at 48°C in the water bath for 2 hours.

Remove from the bag and pat dry, season well and place in ahot frying pan to colour well, rest before serving

For the fondant potato10 Rooster potatoes1kg butter 5g thyme 5g garlic

Slice the side off the potatoes ensuring they are the same size,use a fondant cutter to cut through the potatoes, and then usea small paring knife to turn the edges.

To cook, add the melted butter, thyme, and garlic, then seasonand place in the oven at 180°C for 1 hour

For the braised shallot5 shallot, medium250 ml brown chicken stock 2g thyme70g butter 5g salt

Cut the shallots lengthways, leaving the skin on. Fry in a little oilto colour when almost charring, remove and place on the traywith grease proof paper. To this, add butter, seasoned chickenstock and thyme, cover in tin foil and place in the oven at 180°Cand cook for 30 minutes. Remove the shallots from the tray andpeel off the outer layers, remove the root, take the cookingliquor and reduce to syrup. Brush the shallots, place back intothe oven, to warm through.

For the anise carrot3 large carrots20g salt 40g sugar 200g butter 10 star anise

Peel the carrots and leave whole, place all ingredients in a heavybased saucepan and bring to a gentle simmer. When cooked,leave to cool in the liquor. Cut to the desired shape, glazethrough with butter from the cooking liquor and serve.

40 Day aged fillet of Aberdeen Angusbeef, braised beef cheek, cauliflowercheese puree, winter roots and red wine jus

13

For the cauliflower purée1 cauliflower head100g butter 250 ml milk 100 ml cream 150g Comté 2 tsp English mustard

Prepare the cauliflower by removing the core and finely slicing theflorets. Add to heavy based pan with the butter and milk, thencook until tender. Add the cream, Comté, English mustard and stirwell. To finish, place the cauliflower in the Thermomix/foodprocessor and blend until a silky finish, season to taste and serve.

For the beef cheek and red wine jus1kg beef cheek 100g carrot 100g celery 100g leek 100g shallot 2 lt veal jus 500 ml red wine 250 ml port 5g thyme 50g garlic 200g tomato paste1 bay leaf10g tarragon 10g salt

Trim all of the silver skin and sinew from the beef cheek, keepingall of the trimmings for stock.

To prepare the stock: Take half of the vegetables and herbs,prepare into a medium dice, then roast in a heavy based pan. Addthe tomato paste and cook out, add the port and red wine, andreduce by half. Add the veal stock and bring to the boil, thensimmer for 2 hours, remembering to skim every 30 minutes. Passthe stock through muslin, and retain for cooking the beef.

Seal the beef cheek in a hot pan and place in a casserole dish,cover with the stock and place in the oven at 92°C for 12 hours.When cooked remove the cheek, and leave to cool. Pass thestock one final time and reduce to a jus.

Finely brunoise the remaining vegetables and sweat off in a littleoil until soft. Shred the beef cheek and add the vegetables andsome of the jus to moisten. Finish with the chopped tarragon andseason to taste, roll into small ballotines and chill. Cut to thedesired size and pane in panko.

14

Chocolate mousse, hazelnut dacquoiseand parfait, praline cremeux and passionfruit sorbet

500 ml milk 1 lt double cream 680g 65% Felchin Maracaibo chocolate8g bronze leaf gelatine

Boil the milk. Bloom the gelatine in cold water. Once the milk isboiling, remove from the heat and add gelatine, stir untildissolved. Add milk gradually to the chocolate and emulsify withhand blender, once smooth and glossy, allow to cool to 38°C.Lightly whip the cream and fold through the chocolate gently.Pipe into lined rings and freeze, demould and use as required.

For the daquoise125g icing sugar 20g cornflour 140g fresh egg whites 40g caster sugar 130g ground almonds 130g ground hazelnuts

Sieve icing sugar and cornflour together into one bowl. In aseparate bowl mix the ground almonds and ground hazelnuts.Whisk the egg whites until light and fluffy, (best results from usingan electric whisk), then fold through the icing sugar, mix gently,and then add the ground nuts. Only mix until incorporated orvolume will be lost if the mix is worked until dense. Spread thinlyonto greased tray and bake at 180°C until lightly golden. Removeand cut into disks.

For the cremeaux300 ml double cream 150 ml whole milk 110g egg yolks 50g caster sugar240g 65% Felchlin Maracaibo chocolate 30g butter

Boil the milk and cream. Mix the egg yolks with the sugar. Oncethe milk is boiling, remove from the heat and pour ½ of the mixinto the egg mixture to bring it to temperature. Return theremaining mixture to the pan and reduce the heat, stirringcontinuously until 82°C. Strain the anglaise over chocolate andhand blend until smooth, add butter gradually until emulsified.Pour contents into a gastro and cling film touching the surfaceand allow to set overnight. Pipe when required.

For the hazelnut parfait200g pasteurised yolks 125g caster sugar 3 gelatine leaves 100 ml double cream 200g caramelised white chocolate 200g praline paste 200g chopped roasted hazlenuts

Whisk egg yoks and sugar to a sabayon, and then bloom thegelatine. Boil the milk and add the gelatine, add the milk mix tothe chocolate and praline and emulsify with a hand blender.Whip cream to ribbon stage, add 1/3 of the cream to thechocolate mix and stir through gently, add the remainder of thecream and mix until combined. Add chopped nuts, foldingthrough the mixture. Pipe into moulds and freeze.

For the passion fruit gel500 ml passion fruit purée 250 ml water 100g apricot napage 8g agar agar 15g caster sugar

Weigh all ingredients with the exception of the agar agar into apan and bring to the boil. Mix the agar agar with 15g of castersugar. Once the mixture is boiling, add the agar and sugar mix,

15

whisk on the heat for a few moments to activate the agar, thenremove and pour into a container, cling film and refrigerate untilset. Blitz in the Thermomix/food processor until glossy and putinto piping bags and use as required.

For the passion fruit tuille400g caster sugar 200g butter 120g plain flour 160 ml passion fruit juice 50g glucose

Boil the sugar, butter, juice and glucose together. Once boiling,add the flour and whisk while off the heat until emulsified. Pourthrough a sieve into a tray and cling film, leave over night to firmup. Spread thinly onto grease proof lined trays and bake at 200°Cfor approximately 3 minutes, creating a bubbly effect. Allow tocool slightly, then cut to desired shape and length, and mouldinto shape, working quickly; then allow to cool.

For the chocolate sauce200 ml water200g caster sugar 200g cocoa powder 200 ml double cream 50g 65% Felchlin Maracaibo chocolate

Boil the sugar and water. Whisk in the cocoa and chocolate, andbring back to the boil, take off the heat, pour in the cream andhand blend until smooth. Strain and chill.

To servetempered chocolate diskspassion fruit sorbetmarigold flowers

Finely brunoise the remaining vegetables and sweat off in a littleoil until soft. Shred the beef cheek and add the vegetables andsome of the jus to moisten. Finish with the chopped tarragon andseason to taste, roll into small ballotines and chill. Cut to thedesired size and pane in panko.

16

Executive Head Chef – Byron Hayter

After starting work as a chef in Sandbanks, Dorset, Byron Hayter’scareer has included working in Channel Islands restaurant L’HorizonBeach, Rhinefield House in the New Forest and Eastwell Manor inKent.

Provenance is of utmost importance to Byron and he strives tosource the best suppliers from the local area. He believes that thefood is the main star of any meal, however service and ambiance is key to overall enjoyment. To create the best dining experiencepossible, Byron will also be focusing on the service within therestaurant and enjoys coming out of the kitchen to meet diners inperson, to receive their feedback personally and providerecommendations.

As executive head chef, Byron oversees all aspects of dining atAshdown Park including the two AA Rosette Anderida Restaurantand The Fairways Lounge, as well as the ever popular private dining, afternoon tea and picnics.

The development of new talent within the industry throughapprenticeships is key to Byron and Ashdown Park, which worksclosely with Bournemouth College to encourage and train newchefs in a highly professional environment.

AshdownParkHotel &CountryClub Ashdown Park Hotel and Country Club sits proudly within 186

acres of the Ashdown Forest in East Sussex, home of Pooh Bear.Boasting 106 bedrooms and suites, gourmet restaurant andelegant lounges it is the perfect place to relax and unwind. Theextensive leisure facilities include pool, gymnasium, outdoortennis courts, spa treatment rooms and 18-hole par 3 golfcourse.

Tel: 01342 824988 www.ashdownpark.co.uk

MEET THE CHEFSFROM ELITE HOTELS

Elite Hotels are one of The Master Chefs of Great Britain's sponsors and we aredelighted to feature their chefs in this issue.

17

Hand Dived Scallops, red pepper and peanut dressingServes 4

For the curried parsnip purée250g parsnip, peeled and chopped 5g curry powder 5g ground coriander 4g ground cumin1 pinch ground turmeric, small

vegetable oil 50 ml milk 50 ml double cream

salt

Place a saucepan over a medium heat and add a dash of vegetableoil, followed by the parsnips and spices. Reduce the heat and cookfor 40 minutes, or until the parsnips start to soften.

Add the cream and milk, bring to a simmer and cook for a further 5 minutes. Remove the saucepan from the heat, transfer thecontents of the pan to a blender and blitz on full speed until asmooth puree forms.

Transfer the puree to a clean saucepan and season to taste withsalt. Cover with a cartouche until ready to reheat and serve.

For the peanut dressing400 ml rapeseed oil 150g peanut 150g red pepper

Mix ingredients together.

For the scallops12 scallops, large

vegetable oil salt

Make sure the scallops are cleaned and stored in the refrigerator ona clean tea towel or J-cloth before cooking. To prepare thescallops, cut each in half to form 2 rounds and season lightly withsalt.

Meanwhile, begin to reheat the parsnip puree.

Place a frying pan over a high heat and add a dash of vegetable oil.Once the pan is almost smoking, add a few of the scallops, makingsure you do not overcrowd the pan, as this will cause them to stewand not sear and caramelise.

Sear the scallops on each side for 30-45 seconds or until goldenbrown on each side. Repeat to cook the rest of the scallops.

To plateArrange spoonful of the parsnip puree around each plate, then topeach mound of puree with a scallop half. Garnish with crispyparsnips, caviar and and micro cress and drizzle over the peanutdressing. Serve immediately.

18

Line Caught Cod, baby carrot, kale and caviar

Serves 4

Preheat the oven to 180°C/gas mark 4

For the cod 4 cod fillets, each weighing 200g, scaled and pin-boned,

skin left on olive oil salt pepper

Add enough olive oil to coat the base of a frying pan and place overa medium-high heat. Lightly season the skin of the cod with salt andpepper. Place into the pan, skin-side down, and season the whiteflesh of the fish. Cook until the skin is golden and crispy, around2-3 minutes. Remove from the pan and place on a tray skin-side up.Set aside to heat through.

Finish the cod in the oven for around 6-8 minutes until just cooked.

For the kale and baby carrots150g garden kale 4 baby carrots 15g butter 2 lemons, zest and juice

For the carrot puré?e 200g carrots diced

orange juicecream

Cook in orange juice until soft, blend with cream

To PlateCarrot puree, garden kale, baby carrots place the cod on top andadd a spoon full of caviar. Light drizzle of rapeseed oil.

19

Chocolate Fondant, passion fruit yoghurtice cream Serves 10

For the fondant250g 70% dark chocolate, I use Guanaja chocolate 250g butter, plus extra for greasing 145g caster sugar 30g plain flour 290g eggs 115g egg yolks

cocoa powder, for dusting

Grease ten darioles or fondant moulds with butter then dust withcocoa powder, reserve in the fridge until needed.

Gently melt together the chocolate and butter in a bowl set oversimmering water, then set aside. In a large bowl whisk together thewhole eggs, yolks and sugar until light and creamy (a sabayon).

Whisk the flour into the melted chocolate and then gently mix thisinto the egg sabayon until combined.

Leave the mix out at room temperature, mixing gently at regularintervals until the mixture has lost a quarter of its volume.

Preheat the oven to 180°C/gas mark 4.

Pipe, or gently spoon, the mixture into the moulds until half full, restof the mixtures until each mould is three-quarters full.

Bake in the preheated oven for 8 minutes.

For the passion fruit yoghurt ice cream300g passion fruit puree 75g Vodka 200g caster sugar 100g egg yolks 450g yoghurt

For the yoghurt ice cream, place the passion fruit puree in a panover a medium heat and bring to the boil.

In a large bowl, whisk together the yolks and the sugar, thengradually add the puree and continue to whisk, ensuring that themixture reaches 85°C whilst whisking.

Pass the mixture through a fine sieve into a bowl placed over icedwater so that it cools down quickly. Once cool, mix in the yoghurtand Vodka until combined and churn in an ice cream machine until set.

For the chocolate sauce 120g caster sugar 120g water 120g double cream 60g cocoa powder 40g 70% dark chocolate, I use Tobago chocolate 1g salt

For the chocolate sauce, add the cream, water, salt and sugar to apan and bring to the boil. Whisk in the cocoa powder and return tothe boil.

Boil for 1 minute, then remove from the heat and add the chocolate.Once melted, pass over the sauce through a fine sieve, and allow tocool in a bowl set over iced water to cool.

Garnish chocolate decorations

To serve Get the plate ready while the fondants are cooking. Paint a smearof chocolate sauce over the centre of each serving plate and placea spoonful of cocoa nibs to one side.

Carefully unmould the cooked fondants on to each plate and placea quenelle of the passion fruit yoghurt ice cream on top of the cocoanibs. Add a chocolate decoration if liked, and serve any remainingchocolate sauce on the side.

20

Executive Chef – Keith Mitchell

A eureka moment hit on a student jolly to Hotelympia whilststudying Hotel Management and a young Keith Mitchell washooked! The Salon Culinaire display inspired a teenager who wasshocked in that moment of realisation at the sheltered culinary lifehe’d been living. So he opted for the chef’s course the followingyear, passed with distinction, and set off to London’s West Endfinding work as a commis chef.

Continuing studies to gain further catering qualifications in eveningclasses at the renowned Westminster College, Chef Mitchell hadbeen formed. Evolving through daily challenges and striving forachievement and guest satisfaction, his sense of achievement grew,and grows still.

Now Executive Chef of the country’s only 5 star seaside hotel, theGrand in Eastbourne, Chef Mitchell began his career at CrockfordsClub working his way up to senior sous and then achieving the same status at the Ritz Casino in London. His inspiration came from chefshe admired along his journey allowing him to develop his own style,embracing whilst adding to his classic roots and investigating amodern approach – earning him his two AA rosettes for 31consecutive years since his first Head Chef position.

Competitive? Keith? Oh yes! With many gold medals under his hatincluding captaining the British team of chefs at the World CulinaryOlympics, he then came second to Gordon Ramsay in the National Chef of the Year in 1992, won the British Tattingercompetition before representing Great Britain in the internationalfinal in Paris, gaining a Mention d’Excellence to name just a few.

Still prepared to make sacrifices in an industry requiring focus,commitment, enthusiasm, discipline and emotional control, ChefMitchell has become an excellent people manager, multi-tasker andwill always remain just a little bit perfectionist.

The GrandHotel

EASTBOURNE

Standing majestically along the Eastbourne seafront, The GrandHotel is the only 5-star coastal hotel in the South East. Thegrandeur inside is typified by the breathtaking great hall, 152bedrooms/suites and two award winning restaurants. A favourite with families, quality and service is paramountwhether you are taking a dip in the outside pool, havingafternoon tea or indulging in a spa treatment.

Tel: 01323 412345 www.grandeastbourne.co.uk

21

Home Cured Beetroot Salmon Gravadlaxwith poached duck egg, hollandaise sauceand asparagus Serves 8

Preparation time 30 minutes, curing time 48 hours.

For the gravadlax800g whole skin on, pin boned & trimmed salmon fillet /no tail 100g course sea salt 100g Demerara sugar 2 large raw beetroot, peeled & coarsely grated

finely grated zest of 2 lemons finely grated zest of 1 orange

1 bunch fresh dill, chopped with stalks 50 ml Vodka 1 tsp freshly milled white pepper

Cut the salmon fillet in half.

For the cure, mix all of the other ingredients together well. Roll somecling film across a cutting board and place 25% of the cure on thecling film. Put one of the salmon pieces onto the cure, skin sidedown. Place another 50% of the cure onto the salmon flesh spreadevenly over. Place the other piece of salmon on top, skin side up.Add the final 25% of the cure and spread over the top skin.

Wrap tightly, rolling in several layers of cling film. Leave the ends ofthe cling film open to allow liquid to drain away, place in anunstainable dish with another weighted dish on top to press.Refrigerate.

After 24 hours drain away any excess liquid, turn, press andrefrigerate again.

After a further 24 hours unwrap the salmon brush off, very lightly rinsewith water and dry with paper towel.

Thinly slice the salmon at a 45% angle, ready for use.

For the hollandaise sauce 400 ml good quality white wine vinegar 8 crushed white peppercorns I sprig tarragon 5 egg yolks 400g melted, clarified unsalted butter

juice of half a lemon

Simmer the vinegar with the peppercorns and tarragon in a stainlesssteel pan until almost dry, remove from heat, discard the tarragonand allow to cool.

Add 25 ml of water with the egg yolks and whisk continuously in abain marie of almost simmering water until moderately thickening(sabayon). Do not pause whisking whilst over the heat.

Remove from the heat and continue whisking until cooled toapproximately 30-35°C (lukewarm).

The melted butter should be of a similar temperature. Very graduallyadd the butter whilst continuing to whisk vigorously. Add a little saltand the lemon juice to taste.

Pass through a muslin cloth or fine strainer. Adjust the consistency ifnecessary with a little hot water.

Keep lukewarm and covered with cling film.

For the asparagus tips24 pieces asparagus (approx 800g)

Leaving the top 3”, lightly peel the remaining stalk of the asparagusand trim to 4-5”in length. Simmer in salted water until just tenderwith a knife point. Drain and plunge into iced water. Reheat in boilingsalted water for 1 minute as required.

For the duck eggs8 very fresh eggs

Gently boil 10 parts water to 1 part white wine vinegar in an openpan. Break the eggs into the water and simmer for approximately 4minutes until the white is firm but the yolk is still soft. Remove theeggs with a perforated spoon and lower into ice cold water. Trim theoff the loose edges. Reheat in very hot salted water for 1 minute asrequired. Drain on a clean cloth before serving.

To assembleArrange the sliced gravadlax on a plate and carefully place the hotpoached egg. Coat the egg with the warm hollandaise sauce.Garnish with the hot asparagus tips.

22

Executive Head Chef - Michael Lloyd

Executive Head Chef Michael Lloyd joined the team at Tylney HallHotel & Gardens in 2016, bringing a three AA Rosette backgroundto enhance the hotel's dining experience.

A fully trained fishmonger as a teenager, Michael became a full-timechef after graduating from Bristol University with a degree inpsychology. He has worked for a collection of fine-dining restaurantsand country house hotels, including Heckfield Place and TheVineyard in Stockcross. Prior to starting at Tylney Hall, Michael heldthe role of Executive Head Chef at the Compleat Angler in Marlow,where in two and a half years he took the restaurant from two AARosettes to three.

Michael is passionate about the training and development of youngchefs and is supporting the three apprentices from BournemouthCollege who are currently learning the ropes in the kitchen at Tylney Hall.

Michael has brought his individual style of modern British dining toTylney Hall and with a team of 19 is responsible for overseeing all ofthe hotel’s dining, including the 2 AA Rosette Oak Room Restaurant,lounge dining, room service and conference and banqueting.

TylneyHallHotel & Garden

Tylney Hall is found sitting romantically in 66 acres of rollingHampshire countryside. The palatial lounges and gourmetrestaurant enjoy views of the tree lined vista, lake and formalgardens. Luxury and style greets you throughout the hotel andin the 112 bedrooms/suites, some of which contain four posterbeds and spa baths. Indoor and outdoor pools, gymnasiumand health spa complete the indulgent experience.

Tel: 01256 764881 www.tylneyhall.co.uk

23

Scallops, Jerusalem artichoke, miso caramel, kohlrabi Serves 4

12 scallops, cleaned

Sear the scallops in a hot pan.

For the artichoke purée1kg Jerusalem artichoke

water double cream butter garlic thyme

Scrub artichokes and cut macedoine. Saute in oil and a little butter– no colour. Add water to cover, garlic, and thyme, cook down untilvery soft. Blend with a little butter and cream (minimal).

For the artichoke crisp Slice thinly, allow to dry for 10 mins and then fry at 125°C.

For the pickled kohlrabi Thinly slice on on a meat slicer, use a cutter to cut out slices to thesame size and then vac pac with a pickle liquid.

For the miso caramel 200g sugar 100g water

miso paste to taste rapeseed oil

Make a light, direct caramel with sugar. Cut caramel with water andboil until sugar has fully dissolved. Add miso paste to taste. Add oilto desired thickness.

24

Slow Cooked Belly Pork withmushroom and creme fraiche gratin,pork crackling, toffee apple sauce, cafe au lait For the pork belly Remove ribs. Season, cook in oven at 130°C for 2½ hours, takeout of the oven remove skin, press between to trays overnight,cut it into portions.

For the pork crackling Keep the skin from the cooked belly and roast in the oven at180°C for 20 minutes.

For the gratin mix 100g butter 100g flour 200 ml milk 200 ml creme fraiche 20g Parmesan, grated 2 egg yolks

touch of Dijon mustard splash Worcester sauce

Make roux with butter and flour, slowly add milk as perbechamel, beating. When smooth add creme fraiche andParmesan, continue to beat on the heat until cheese is meltedand smooth. Take off heat, add yolks, mustard, Worcester sauceand season to taste.

For the toffee apple puré?e 20 Granny Smith apples (peeled, cored and quartered) 1 full scoop sugar

juice of 1 lemon knife tip of red food colouring

Make light caramel with sugar, add apples, lemon juice and aVERY SMALL AMOUNT of red food colouring. Cling film panand cook gently on stove until soft. Blend, pass, cool.

Milk Chocolate Cremeux with pistachionut crunch, caramel shard, dulce de leche For the chocolate cremeux 100 ml milk 100 ml cream 20g sugar 3 egg yolks 150g dark chocolate, melted

Bring ½ sugar, milk, and cream to 65°C. Whisk leftover 1⁄2 sugarwith yolk. Temper yolk with a splash of hot cream, add back to creampan. Return to heat until 85°C, whisking vigorously. Add chocolateto finish, chill with cartouche.

For the chocolate crisp 400 sugar 400 glucose 50 ml water 180g chocolate

Take sugar glucose and water to 158°C, add chocolate and whiskwell, allow to cool on a silpat, when set blend into a powder, shakeonto a tray with a sieve and bake at 180°C for 8 minutes.

For the nut crumbleRoast hazlenuts, peanuts and pistachios. Blitz lightly and seasonwith salt.

For the pistachio ice cream 9 yolks 400g sugar 1200 ml milk 300 ml double cream 8g ice cream stabiliser (add to sugar) (MSK stab 3000)

pistachio paste to taste

Make anglaise (82°C). Cool over ice. Mix in pistachio paste. Divideinto 3 paco containers. Freeze for 24 hours. Churn in pacojet.

26

Executive head chef - Christopher Mouyiassi

Chris’ passion for food is something that has always been insidehim. At the age of 14, he was the only boy at school who took HomeEconomics instead of woodwork. His first ever job was peelingpotatoes at an Equestrian centre, before starting his training as achef at Darlington Catering College whilst working as a commis chefat 4 star hotel, Redworth Hall.

Chris then took a role as Demi chef de partie at 1 AA RosetteAtlantic Bar and Grill in London, and gained experience at a varietyof different restaurants while working his way up to Senior Sous Chefat the Carlton Club.

Chris then spent 9 years as Head Chef of the Stables restaurant atthe five-star Grove Hotel, moved on to his first Executive Head Chefrole at local Airculinaire before recently taking up the position asExeuctive Head Chef at Luton Hoo Hotel, Golf & Spa.

Luton Hoo Hotel, Golf & Spa

Set within 1,065 acres of countryside with the River Lea snakingthrough the grounds, Luton Hoo is the quintessential Englishcountry house hotel. Befitting a location of such historicalimportance, a stay at the hotel will live long in the memory. Itboasts 144 unique bedrooms and suites, award winning cuisine,luxury spa, 18-hole par 73 golf course and much more.

Tel: 01582 734437 www.lutonhoo.co.uk

27

Poached Hampshire Asparagus, choppedpheasant egg, fine herb and bee pollen 2 spears green asparagus 1 spear white asparagus 2 pheasant eggs 2 shallots sprig chervil sprig parsley 1 tsp bee pollen

Peel the green and white asparagus, bring a pan of water to a rapidboil and season with salt. Plunge the green asparagus in to thewater for 2 minutes until tender and refresh in iced water. Place thewhite asparagus into a pan with cold water a pinch of salt and asqueeze of lemon.

Bring to a simmer and cook until tender then refresh in iced water.Drain all the asparagus and cut to equal lengths. Boil the pheasanteggs for 4 minutes, peel and chill.

Separate the egg yolks from the whites and dice the egg yolks.Dice the shallots and chop the chervil and parsley. Mix togetherwith the egg yolk.

To plateSeason the egg and herb mix, dress in a vinaigrette and place intoa large ring.

Season the asparagus and toss in lemon oil. Dip the whiteasparagus foot in bee pollen and lay on top of the chopped eggand herb mix.

28

Best End of Spring Lamb, lamb sweetbreads, fondant potato, wild garlic leafpuree 500g garlic leaves 50 ml olive oil

lovers choice potato 200g sweetbreads

white mirepoix courgette blossom leaves

1 bunch baby carrots

To make the wild garlic puree, boil a large pan of water (about 10litres to every kg of leaves). Drop the leaves into steadily boilingwater for just under 10 seconds. Drain and refresh them so they inice water so they stop cooking. Don’t squeeze them but allow anymoisture to drain off.

To blend them to an intense chlorophyll-coloured puree, put 100mlof olive oil in a liquidiser. Add about 120g of blanched leaves andstart blending. When they are almost pureed, add another 120g orso of leaves and continue to blend until the puree is smooth. Placein a squeeze bottle.

Stamp out your fondant potato and cook until tender and an ambercolour is achieved.

Place the sweetbreads into a pan of water with seasoning and whitemirepoix. Bring to a gentle simmer and take from the heat. Allow tosit for 5 minutes, then remove from the liquid.

Remove the courgette blossom leaves, blanch quickly in simmeringwater, then refresh and pat dry. Place on silicone paper and dry in adehydrator. Cook the baby carrots in water and salt once tenderrefresh. Seal the lamb rack and cook till pink.

To plate Arrange a swirl of the garlic puree on the bottom of a plate. Placethe fondant potato in the centre, with a cutlet on top. Saute thesweet breads in butter and season. Saute the carrots in butter andseason. Arrange on the plate and finish with the dry courgettepetals.

29

Butter Milk Cream, forced Yorkshirerhubarb and all butter short bread 600 ml double cream 2 vanilla pods, split lengthways and seeds scraped out 200 ml condensed milk 4 thin gelatine leaves, soaked in cold water for at least 10

minutes 700 ml buttermilk at room temperature

For the rhubarb150g sugar 100 ml water 50 ml grenadine syrup 2 tbsp rosewater 500g tender young rhubarb, cut thinly on a sharp angle

For the buttermilk creams, heat the double cream with the splitvanilla pod. As soon as it comes to the boil, remove from the heatand add the condensed milk. Gently squeeze dry the gelatineleaves, then add to the hot cream, stirring gently until melted.When the cream mixture has cooled to near body temperature, addthe buttermilk. Strain through a fine sieve. Scrape the seeds fromthe vanilla pods and stir into the cream mixture. Carefully pour into8-10cm/3-4in moulds or ramekins. Allow to set in the fridge for atleast four hours.

For the rhubarb, bring the sugar, water, grenadine syrup androsewater to the boil in a wide pan. Add the rhubarb and cookgently at a simmer for 2-3 minutes. Remove from the heat and allowto cool.

January is never complete without attending a Burn’s Night and itdoesn’t seem to matter where you live in the UK, local restaurantspay homage to this great Scottish poet and the Chieftain O’ thePuddin Race.

Our Chairman, George McIvor, joined David Auchie of SouthLanarkshire College on Thursday, 25th January 2018 for a veritablefeast prepared and served by the students.

So if you are thinking of putting on a Burn’s Night in 2019, here is awonderful menu reflecting the very best of Scottish produce andthe truly inspiration recipes.

MENUSeared West Coast Scallop with Gingered Leeks

and a Red Onion and Tomato Salsa

~~~~~~~~~~

Royal of Loch Duart Organic Scottish Salmon centred withArbroath Smokies, Finnan Haddock and

Madras Spices with a Spinach Timbale, Asparagus, Peas andBroad Beans, a Lemon Butter Sauce and

Gingered Fish Essence

~~~~~~~~~~

Chieftain O’ the Puddin Race Wi Champit Tatties an’ Bashed Neeps

~~~~~~~~~~

Fillet of Scotch Beef enclosed in a Wild Mushroom and Tarragon Mousseline with Cured Ham,

Braised Neck Loin of Lamb, Roast Vegetables and Dauphinois Potatoes

~~~~~~~~~~

Prune and Apple Sticky Pudding with Whisky Ice Cream, Caramel and Vanilla Sauces

~~~~~~~~~~

Coffee and Tablet and Glayva Fudge

Robert BurnsGourmetEvening

Seared West Coast Scallop with gingered leeks and a red onion andtomato salsaServes 12

For the scallops12 large king scallops in shell 120g unsalted butter

seasoning

Shuck the scallops and retain the shells for service.

Remove the skirt and stomach sac and discard. Remove the coral,trim, slice in half and place onto silicone paper Dry overnight in adehydrator – blitz to a powder.

Season with the scallop roe powder and a little white mill pepper.Sear in hot oil for 15 seconds or so and reduce the heat asnecessary. Add the butter and turn over when they arecaramelised.

Remove from the heat and drain on a disposable towel.

For the leeks 50g unsalted butter 2 small leeks – white only 1 piece root ginger

Grate the ginger and squeeze the juice into a suitable container.

Slice the leeks into rings and wash well. Place in a saucepan withthe butter and the ginger juice.

Allow the leek to sweat down without colour. Season to taste.

For the oven dried tomatoes 1 punnet cherry tomatoes 50 ml olive oil sprig oregano sprig parsley sprig chervil

Wash the tomatoes, remove the ‘eye’, half then quarter. Place ona silpat and season lightly.

Sprinkle with the herbs and oil. Dry out in a dehydrator or hotplate at 80°C.

For the dressingzest and juice of one lemon

50 ml olive oil 25g chopped red onion 1 tsp chopped coriander ½ cucumber, peeled and seeded

reserved tomatoes 1 clove crushed garlic 50 ml stem ginger juice

ground mill pepper

Dice the courgette and place in a bowl with the other ingredients.Allow to macerate for 30 minutes. Season to taste.

To Serve Spoon the leeks into the centre of each cleaned and warm scallopshell. Spoon on a little of the tomato dressing. Top with theseared scallop and serve.

32

Yield 55 portions

For the salmon roulade 3 x 4kg whole Scottish organic salmon 600g banana shallots (net weight!) 21g curry powder 150g unsalted butter ½ tsp cayenne pepper

seasoning 450g (3 pairs) arbroath smokies 225g (approx 2 fillets) finnan haddock fillets 450g reserved belly of salmon 80g (2pkts) chopped dill 60g (2pkts) chopped chives 100g chopped spring onions - finely chopped

lemon juice to taste butter for greasing

NB Each side of salmon yields 10-12 portions therefore 3 whole fishrequired!

Scale each of the salmon. Remove the fins. Fillet each salmon andremove the pin bones. Trim the salmon by removing the tail andexcess at the top of the fillet. Carefully remove flesh starting 3 cmfrom the top of the fish then cutting downward. Cut across to thebelly and carefully remove. Reserve under refrigeration untilrequired.

Chop the shallots finely and sweat in butter. Add madras powderand cook out. Add cayenne, lemon juice and seasoning. Allow tocool.

Warm the Arbroath Smokies in the hold o’ mat at 65°C forapproximately 20 minutes. Remove the flesh from above the lateralline only as the lower flesh contains too may bones – this can bereserved for another dish. Dice the salmon belly from the royal anddice the Finnan haddock then place the fish in a large bowl.

NB Only add the Smokies at the end as to preserve the naturalsegments.

Fold in the herbs and the shallot mix and correct seasoning.

Scale the filling at 260g per fish to avoid overfilling. Season thesalmon fillets and then spoon the prepared filling along the ridge ofthe salmon sides. Roll each up very tightly in lots of cling film tocompletely envelop the filling – try to achieve a teardrop shape.Chill roulades thoroughly before slicing into portions for steaming.Lay portions onto lightly buttered non-stick 1/3 sided gastronome trays with 10 portions on each tray. Steam for approximately 6 1⁄2minutes to a core of 55°C at 100°C steam temperature.

For the spinach mousse2kg 200g spinach - picked washed and de-veined 4 cloves garlic - peeled and finely sliced 1 lt whipping cream 200g unsalted butter 12 large eggs 4 tsp salt

freshly ground white pepper grated nutmeg

250g butter - for greasing

Pre-heat the steamer to 100 C.

Brush the timbales heavily with softened butter.

Place the garlic in a pan with the cream then bring to a simmer andallow to infuse.

In a large pan prepare a beurre noisette then add the spinach andcook for 2 minutes. Spread out over a tray and allow to cool.Squeeze all of the excess moisture out of the spinach in a dry clothand discard.

Strain the cream to remove the garlic. Puree in a blender with thecream and eggs. Scrape down each batch after a minute or so toensure the spinach is evenly blended. Give a further 1 minute toassure the mix is perfectly smooth. Season to taste.

Place the moulds onto trays of 10 and fill ¾ (40mls) full. Cover withcling film and steam for approximately 35 minutes until lightly set.When cooked rest and cover in cling film.

NB If cooking conventionally place into a Bain Marie of hot water -the water should come ¾ of the way up the timbale.

Loosely cover each mould with buttered silicone discs and foil toprevent water penetration and cook for approximately 45-50minutes – bear in mind convection ovens will be quicker 25-30minutes!

For the vegetable garnish8 bunches large head asparagus

(3 piece per portion required – 180 pieces) 1.5kg fresh broad beans in pod or 750g net

(5g required per portion net weight) 1kg fresh peas in pod or 450g frozen

(8g required per portion net weight) salt mill pepper

250g unsalted butter 2 packets chervil – to garnish

Blanch the vegetables in smaller batches in boiling salted water,refresh immediately in iced water then drain.

Portion into disposable cups, season lightly and brush with meltedbutter. Rechauffe in the Electrolux/Combi steamer on the 2 minutesmarker with the salmon!

For the granary and beer crisps 200g granary flour 1 tsp malt extract pinch sea salt approximately 50 mls beer (to make a stiff pasta like dough) seasoning – 25g curry powder, 25g cayenne and 150g salt

Dry roast the spices and allow to cool before adding the salt.

Place all of the ingredients in a food processor. Blend to a stiffdough. Allow to rest. Pin out and then pass through a pastamachine form the largest to the 2nd finest. Pass through the finespaghetti cutter and cut into lengths of approximately 6cm.

Deep fry at 160°C until crisp. Drain on paper towel. Season whilsthot.

Royal of Loch Duart Organic Scottish Salmon centred with Arbroath Smokies, FinnanHaddock and madras spices with a spinach timbale, asparagus, peas and broad beans, a lemon butter sauce and gingered fish essence

33

For the fish stock 2 bulbs fennel 3 onions 1 head celery 3 small leeks 3 bay leaves 1½ bottles dry white wine 1500g unsalted butter ½ packet thyme 6 lt cold water 3kg chopped flat fish bones – preferably halibut

Wash all of the fish bones in running cold water until the water isperfectly clear.

Meanwhile trim, peel, wash and cut the vegetables into mirepoix.Sweat with the herbs without colour in the butter. Remove whencooked and drain over a colander. Place the residual liquid backinto the pan and sweat the fish bones. Return the vegetables andthe herbs. Deglaze with the wine and allow to cook out. Add thewater, bring to the boil and allow to simmer for 20 minutes. Allowto settle then ladle from the top through a muslin.

NB Allow to reduce by half for the fish sauce.

For the fish sauce500g banana shallots 1½ tsp fennel seeds 2 bulbs fennel 3 star anise 550 ml Noily Prat 1 bottle Sauternes 1.5 lt double cream 125 ml creme fraiche 250g butter75g (net weight) julienne root ginger

fish stock – from above recipe arrowroot – to thicken as necessary (approximately 2 heaped tablespoons) lemon juice and salt to season

Chop the shallots and the fennel finely. Sweat in 350g butter withoutcolour – reserve the remaining 150g for ‘monter au beurre’! Addthe spices and allow for aromates to be released. Allow to reduceby half through slow cooking. Add the alcohol and also reduceslowly by half. Add the cream and reduce by half. Strain and whilsthot infuse with the prepared ginger.

NB The infusion of ginger to fish sauce is 20g ginger per 200 ofsauce.

Reheat the sauce and add the creme fraiche. If necessary thickenslightly with the arrowroot.

For the hollandaise sauce 6 egg yolks 2 tsp caster sugar 2 tbsp white wine vinegar 4 tbsp fresh lemon juice 350g unsalted butter 10g chopped chervil

Warm the lemon and the vinegar with the sugar. Melt the butterand bring to the boil. Place the egg yolks in a food processor andstart to aerate. Bring the lemon mix to the boil and add to the eggyolks whilst the machine is running. Slowly add the boiled butter toemulsify and cook out the yolks. Add the chopped chervil and giveit a quick ‘pulse’.

NB Thin as necessary with boiling water to correct the consistency.

For the serviceTurn up the spinach timbale and drain the excess butter into a bowl.Place onto the plate at 2 o’clock. Spoon on the drained vegetablesand napper with a little Hollandaise sauce. Top with the beerbiscuits. Garnish with a sprig of chervil. Place on the steamedsalmon Royal and spoon round the gingered fish sauce. Servepiping hot.

34

Chieftain O’ the Puddin Race wi champit tatties an’ bashed neeps

Yield 10 Portions

1x2.5kg haggis (in natural gut) – as an address to the haggis 400g haggis 1 large swede turnips (rutabaga) 1g saffron threads 50g butter 500g potatoes 150g onion (red onion is optional) 1 packet thyme 50g smoked Ayrshire bacon 1 clove crushed garlic

salt and mill pepper 100g fresh white breadcrumbs1 egg 25g soft flour

Cut the swede into 30mm slices. Cut out into rounds of 50mmdiameter. Scoop out the centre using a ‘Parisienne’ cutter. Cookgently in saffron water with 50g butter until tender. Drain on a towelto absorb moisture.

Finely chop the onions and place in a heavy based sauce pan. Addthe finely diced Ayrshire Bacon, chopped thyme and crushed garlic. Cover with cling film and allow to sweat under cover until tender.This process will take up top one hour. Remove the film and allowto caramelize, stirring continuously. When cooked spoon the ‘confit’into the cavity of the swede. Place onto a buttered tray and coverin cling film. Allow to steam for approximately 20 minutes.

Cut the haggis in proportion (approximately 40g portions) to theSwede and ‘pane’ through seasoned flour, beaten egg and whitebreadcrumbs.

Cut the potatoes into even sizes and cook in cold salted water untiltender. Pass through a fine sieve. Season to taste

To assemblePipe a small bulb of mash onto the plate and set the Swede on top(this acts as an adhesive). Deep fry the haggis cakes at 175°C. Pipethe mash on top of the haggis and set on top of the swede.

Garnish with a sprig of chervil and surround with a little whisky jus.

35

Fillet of Scotch Beef enclosed in a wild mushroom and tarragon mousseline with curedham, braised neck loin of lamb, roast vegetables and dauphinois potatoes Yield – 60 covers

For the beef 3 short Scotch beef fillets 4 x 100g chicken supremes 4 egg yolks

approximately 350ml double cream 1 packet tarragon 2 large packets parma ham 500g wild mushrooms 500 ml olive oil

Trim the beef by removing the chain and any silver skin and sinew.Slice the fillet in half lengthways and wrap up tightly in cling film toform tight barrel shapes. Season beef and sear quickly in hot oilthen allow to cool.

Mince chicken breasts, blitz in a processor and mix egg yolks andpass through a fine mesh sieve, set on ice to chill. Gradually addchilled cream in stages to form parfait, correct seasoning.

Slice then sweat mushrooms in butter. Allow to cool and dry verywell so as no moisture remains. Add mushrooms to parfait withblanched chopped tarragon. Allow to chill then spread the parfaitover the Parma ham. Lay beef and leek on top and carefully roll up.Enclose beef in Clingfilm then tin foil and secure ends. Place in abain marie and cook in moderate oven for approximately 30 minutesor until a core temperature of 54°C is reached.

For the lamb 6 shoulders of Scotch lamb

Bone the shoulders and remove the neck loin – reserve the shoulderexcess for other uses. Remove all excess fat and sinew. Enclosetightly in clingfilm the vacuum pack to retain shape. Cook sous videfor 6 hours at 80°C until tender. Remove from the bag (reserve juicesand add to sauce) when cold and slice into individual portions.

Warm up in the sauce flavoured with the mustard and tarragon.

For the roast vegetables 2kg carrots 3 swedes 1kg baby onions 1kg brussels sprouts 1 lt olive oil 500g heather honey

saffron

Cut turnip into 2 cm dice and cook in saffron water then refresh. Slicecarrots into lozenge, cook and refresh. Peel onion and sprouts, cookand refresh also. For service roast in olive oil, drizzle with a littlehoney and season.

For the creamed mushrooms 500g butter 500g paris browns 500g tromphettes 500g chanterelles 150g truffata 2 lt double cream 1 lt chicken glaze

Sweat trimmed mushrooms in butter, add chicken glaze. Seasonand add truffata then finally fold in whipped double cream.

For the Dauphinoise potatoes6kg Maris Piper potatoes 3 lt whole milk 3 lt double cream 10 cloves crushed garlic

seasoning 1kg Gruyere cheese

Peel and slice the potatoes in a mandolin. Place into a casserolewith 500g of the cheese. Bring the milk and the cream to the boilwith the garlic. Pour over the potatoes. Top with the remainingcheese. Bake in the oven at 200°C, Gas 6 until tender. Cool slightlyand ‘press’. Cut into portions ready to reheat. Place in the ovenuntil piping hot. Gratinate and serve.

For the beef sauce 6 kg lamb bones 150 ml olive oil 180g carrot, diced 240g onion, diced 120g celery, diced 45g garlic, crushed 12 ripe tomatoes 300 ml brandy 300 ml Madeira 150 ml Noilly Prat 1.5 lt brown beef stock 1.5 lt brown veal stock 3 sprigs thyme 3 sprigs tarragon 3 bay leaves 150g butter 200g Arran mustard 2 packets tarragon

In a heavy based pan, brown the carrots, onions and celery in theolive oil. Meanwhile, roast the bones and trimmings until brown inthe oven. When browned, add the bones to the pan with thevegetables. Add the garlic and tomatoes and deglaze with thealcohol. Reduce over a high heat to a syrup then add the stocks andbring to the boil. Skim and add the herbs, simmer for 40 minutesthen strain and reduce in a clean pan to 300 ml. Remove and passthrough a fine muslin cloth – reserve for use at service. Add thechopped tarragon and mustard at the point of service. Monter aubeurre to finish.

36

Prune and Apple Sticky Pudding withwhisky ice cream, caramel and vanillasaucesServes 8 -10 Portions

For the prune and apple sticky pudding 55g butter (at room temperature) 170g caster sugar 225g plain flour 5g baking powder 170g dried prunes (stoned) 1 medium egg (lightly beaten) 5g vanilla extract/essence 5g bicarbonate of soda 260 ml boiling water

Cream butter and sugar until almost white then start to add the eggto the creamed mix in stages. Sift flour and baking powder togetherand fold into the creamed butter, sugar and egg. Chop the prunesinto a fine julienne then transfer to a bowl, add the vanilla extractand bicarbonate of soda. Pour in the boiling water and incorporatewell together. Pour the prune mix into the batter in small quantitiesto avoid a lumpy batter and carefully blend together.

Three-quarter fill well-greased dariole moulds or ramekins. Place onto a tray, cover with buttered tin foil. Steam for about 40-50 minutesin a Bain Marie until cooked (Do not lift the lid off the steamer toosoon as this will impede the cooking process. Leave for at least 30minutes before checking).

NB This recipe can also be baked at 175°C for approximately 15minutes until well risen and golden brown.

For the Whisky ice cream250 ml milk 250 ml double cream 6 egg yolks 2 tsp condensed milk 80g caster sugar 50 ml blended whisky 2 vanilla pods (split and deseeded)

Boil the milk and cream with vanilla pods and allow to infuse for 10-15 minutes. Whisk the egg yolks and sugar together until light.Reboil the milk and cream and pour on to the yolk and sugar. Mixwell together, return to the pan and cook until it coats the back ofthe spoon. Strain ice cream mix and set over ice to prevent curdling.Stir in the whisky.

Churn until lightly set in an ice cream machine, and then set in afreezer at –12°C.

For the vanilla sauce 4 egg yolks 75g caster sugar 1 vanilla pod 375 ml whole milk 125 ml double cream

Warm milk and cream, split vanilla and allow to infuse. Whisk yolksand sugar. Whisk milk and mix onto yolks. Return to a clean pan andcook over a moderate heat until custard coats the back of a spoon.Strain immediately into a bowl, set on ice to prevent over-cooking[curdling].

NB Alternately cook the Anglaise in the thermomix to 80°C havingremoved the vanilla pod.

37

Chocolate Glayva Fudge

480g caster sugar 480g liquid glucose 300 ml double cream 360g plain couverture 45g butter 50 ml Glayva liqueur

Melt the glucose slowly in a heavy based pan. Add the castersugar, stir through and allow to continue cooking slowly. Boilto 121°C. Pour in the double cream and bring the temperatureback to 121°C. Remove from the heat and add the meltedchocolate. Stir in the butter and Glayva and quickly pour into asilicone lined tray. Cool on a wire. Allow 3 hours to set properly.

Cut using a hot knife and handle with surgical gloves to avoidfinger marks.

Tablet

397g condensed milk 250 ml milk 1kg granulated sugar 50g butter 25g golden syrup

Boil all ingredients together on a low heat to 250°F (125°C) in aheavy based pan without stirring. Pour into a metal bowl andbeat mix vigorously to grain the sugar. Pour into a silicone linedtin and allow to skin. Mark lightly and allow to almost set. Cutinto portions and cool on a wire.

NB Add 50g of white chocolate as stage 2 to produce a finergrain product.

For the caramel sauce300g soft brown sugar 300g corn syrup/golden syrup 150g butter 250 ml double cream

Boil together the sugar, syrup and butter over a gentle heat forapproximately five minutes. Allow to cool slightly. Blend indouble cream. Keep in a bain marie for service.

For the garnish3 granny smith apples

icing sugar 30g butter 30g soft brown sugar 25 ml blended whisky

juice of 1⁄2 lemonalmond praline dust

For the apple crispsFor the garnish peel the apples. Take one apple and thinly slicecrossways. Place slices on to a silicone mat, lightly dust with icingsugar and dry in a dehydrator at 80°C overnight to dry (Theyshould be cream in colour, go crisp on a cold surface and breakwith a snap when ready). Store in an airtight container until service.

For the apple flambéParissiene the rest of the apples. Sweat with the butter in a panwithout colour then sugar and allow to caramelise. Add the lemonjuice, but make sure the apples retain crispness. Pour the whiskyover the apple and flambe. Reserve.

To Assemble dish Turn out puddings onto hot dessert plates. Spoon on caramelisedapples. Pour the caramel sauce over the pudding and the vanillasauce around. Spoon a little praline dust onto the plate to hold theice cream and to insulate from the heat of the plate. Place a ballof Whisky ice cream on top.

Garnish this with the apple crisps. Dust with a little icing sugar and serve.

38

Exploring, cooking and eating with the seasons.

The complete guide to seasonal living with fantastic recipesthat make the most of Britain's best seasonal ingredientsevery month of the year put together by Russell Brown andJonathan Haley.

If you've ever wanted to know exactly when the asparagus season starts, thisbook is for you. If you like the idea of foraging for elderflowers but aren'tsure where to begin, you're in the right place. And if you're looking forfantastic recipes that make the most of Britain's seasonal ingredients everymonth of the year, it can definitely help you. This is the complete guide toseasonal living with activities, events and fantastic recipes that make themost of Britain's seasonal ingredients every month of the year. Plant chillies,fish for mackerel, and hunt for mushrooms – and learn how to cook themall.

Structured month-by-month, Well Seasoned features outdoor activities, thefinest and freshest natural ingredients and a host of seasonal celebrations.

Perfect for anyone interested in living a holistic, seasonal life.

Well Seasoned

39

Russell Brown Food is at the heart of Creative about Cuisine. Food, drink, growers,producers, restaurants, chefs, hotels, manufacturers - each make uppart of the phenomenal hospitality industry. MD of Creative aboutCuisine, Russell Brown has worked in the industry for over 20 years,both in the thick of the restaurant business where he held a Michelinstar for five years and now as an established food writer, foodphotographer and consultant. Russell’s first book, Well Seasoned,written with co author Jonathon Haley is out in March 2018,published by Head of Zeus. Russell was also a finalist in theprestigious Pink Lady Food Photographer competition 2017. www.creativeaboutcuisine.com

Jonathan Haley Jonathan Haley is a keen fisherman, forager and seasonal foodblogger. He lives in London.

Well Seasoned is based on the blog www.wellseasoned.co.ukwhich has won numerous awards, including Runner Up for Blog ofthe Year in the Observer Ethical Awards

About the authors

The recipes

The recipes centre of the months of March, April and May so are just right for the coming spring months. Russell Brown was awarded theFellowship of The Master Chefs of Great Britain whilst he was chef/patron of Sienna Restaurant in Dorchester.

40

Fillet of gurnard with a warm potato and caper saladAs we’ve seen, gurnard is one of those fish that is less commonlyeaten but does deliver some great flavour. It feeds mainly on crabsand shrimps, which I think gives the flesh some shellfish notes. It hasa firm, creamy, white meat and is often used in fish stews or bakedwhole. It is not the easiest fish to fillet, given its shape, but mypersonal preference is for fish off the bone so, to me, it is worth theeffort. Of course, a good fishmonger will happily fillet

the fish for you. As with many fish dishes, you can change the fishaccording to what is best at the time from your supplier. The potatoand caper salad is hugely versatile and you could easily swap thegurnard for pollock or John Dory.

Serves 4 as a starter

For the dressing 6 sun-dried tomatoes 1 tbsp small capers, drained and rinsed 1½ tbsp lemon juice 50g creme fraiche 75 ml light olive oil 1 tbsp chopped flat-leaf parsley Maldon sea salt and freshly ground black pepper

For the potato salad50 ml olive oil 350g small unpeeled new potatoes, boiled and

cut into 1cm-thick rings 1 banana shallot, diced 1 tbsp small capers, drained and rinsed ½ lemon, zest only 1 tbsp chopped flat-leaf parsley Maldon sea salt and freshly ground black pepper

For the fish50 ml olive oil 2 2 large gurnard, filleted, pin-boned and trimmed 1 tbsp plain flour mixed with 2 tsp semolina, seasoned well 25g unsalted butter Maldon sea salt and freshly ground black pepper

1. To make the dressing, combine all the ingredients except theparsley in a small food processor. Blitz until smooth. Adjust theseasoning and add the parsley.

2. For the potato salad, heat the oil in a medium, non-stick fryingpan and add the potatoes, followed by the diced shallot. Cook overa medium heat, turning frequently, until lightly coloured. Add thecapers to the pan and remove from the heat. Grate the zest from thelemon on top and season. Set to one side while you cook the fish,and finish by stirring in the parsley just before serving.

3. To cook the fish, heat the oil in a large, nonstick pan, dust the skinside of the fillets with the seasoned flour mix and lay gently into thehot oil. Cook over a medium-high heat until the fish begins to crisp- around 2 minutes. Season the flesh side of the fish and add thebutter to the pan. When the butter is foaming, baste the fish andthen flip over. Cook on the flesh side until you can pierce the fishwith a cocktail stick without feeling the fibres tearing. This will onlytake around 1 more minute. Remove the fish and drain on papertowel.

4. To serve, divide the potato salad between the plates, lay a filletof gurnard across the top and dot some dressing around. If youwanted to serve this as a light lunch, a chicory salad would go wellwith the dish.

41

Roast rib of beef As a chef, I worked mainly in small restaurants and hotels wherethe cooking was generally to order and was centred on portionsfor one or two people. My only real experience of big volumes wasin my first job as a commis chef in a busy hotel. Even then, Sundaywas usually one of my days off, so roasting large joints of meat issomething that I have limited experience of. Spending aconsiderable amount of money on a big piece of beef to roast athome can seem daunting, but a four-bone rib is a real celebrationjoint. Over the years I have tried several different approaches to alarge joint and find a short burst at a really high temperaturefollowed by a low temperature and some liquid in the tin works atreat. Keeping the meat out of direct contact with the tin is alsoimportant, either by positioning the joint on its bone or by using atrivet of vegetables. A digital temperature probe removes anyuncertainty.

Serves 8-10, probably with some leftovers

1 four-bone rib of beef, approximately 5kg (remove from the fridge 1 hour before cooking)

2-3 onions (if the joint isn’t tied to the spinal bone), roughly chopped

500 ml water 1 bunch thyme Maldon sea salt and freshly ground black pepper

1. Preheat the oven to 270°C.

2. Season the meat all over with a generous amount of salt andpepper. Heat a large roasting tin on the hob and seal the meat,starting on the fat side. Turn the joint carefully to seal all over. Turnthe joint back again so it is fat side up and resting on the bone.

3. A good butcher will have trimmed the beef, cut it away from thespinal bone and then tied it back onto that piece of bone. This actsas a trivet to protect the meat and makes carving much easier.Prepared like this, the meat goes straight into the oven for 20minutes.

4. If the rib does not have the spinal bone, roast for 20 minutes,then remove the meat from the tin, place the onions in the tin andput the meat on top.

5. Either way, after that initial 20 minutes turn the oven down to150°C and add about 500 ml water and the thyme. The watershouldn’t touch the meat, just be coming part way up the bone orthe onions.

6. The cooking time will vary but the joint will take another 1½ –2hours for medium rare. Use a probe to check the core temperature;you are aiming for 45°C. Check after 1 hour and then every 15minutes. Top up the water if the tin is getting dry. A coretemperature of 50°C will give you medium and 55°C will givemedium well. The suggested core temperature may seem low butthe meat will continue to cook after it comes out of the oven.

7. Once cooked, remove the meat from the oven and transfer to alarge tray. Cover the meat very loosely with foil or preferably witha sheet of baking parchment and a couple of clean tea towels. Foilcan allow a lot of condensation to form which softens the crisp fatand can keep the meat too hot. Place the meat on the edge of thestove, out of any draughts. If you have a second oven that is offand cool, this is a perfect place to rest the meat. A resting time ofaround an hour really is necessary with a joint this size, to allow thejuices to flow back through the meat.

8. Strain any juices and fat from the roasting tin, allow to settle andpour off the fat. You can use this along with any juice from theresting meat as a base for your gravy.

42

Beltane cake The impression I get from the little information available on Beltanecake is that it would have been a heavy affair, so I hope we havelightened things up in this recipe while staying true to the spirit ofthe original.

The Victoria sponge and the carrot cake have both influenced myrecipe, with part of the sugar being replaced with honey, andtoasted ground oats replacing some of the flour. Elderflower andlemon zest in the cream cheese frosting give a real summery flavour.I don’t think a cup of tea or something sparkling would go amissserved with this cake fit to celebrate the coming of summer.

Serves 8-10

For the cake 100g oats 100g self-raising flour 1 tsp baking powder ½ tsp Maldon sea salt, finely ground 1 tsp ground ginger 200g unsalted butter 100g light muscovado sugar 100g honey 4 large free-range eggs

For the frosting60g unsalted butter 85g icing sugar 300g cream cheese 50 ml elderflower cordial 1 lemon, zest only

To assemble50g lemon curd 30g oats 15g honey 1 tsp vegetable oil

1. Preheat the oven to 170 C.

2. To make the cake toast the oats in an ovenproof dish until goldenbrown – this will take about 20–25 minutes. Allow the oats to coolbefore blitzing to a powder in a food processor. Turn the oven downto 160 C.

3. Mix the oats together with the flour, baking powder, salt andginger, using a whisk to combine thoroughly. In a separate bowl,beat the butter until light and fluffy and then beat in the sugar andhoney. Add the eggs one at time, interspersing with a spoonful ofthe flour mix to prevent splitting. Fold in the rest of the flour mix.

4. Divide the mix between two greased and floured 20cm spongetins and bake for approximately 20 minutes, until risen and firm tothe touch. Transfer the cakes to a rack and allow to cool for 5minutes before tipping out to cool completely.

5. For the frosting, beat the butter until soft and fluffy, thengradually add the icing sugar and then the cream cheese. Finish bywhisking in the elderflower cordial and lemon zest.

6. To assemble, spread the curd over the top surface of one cakeand half the frosting over the other. Sandwich the two halvestogether and use the remaining frosting to cover the top of thecake. The frosting can be spread on with a palette knife or piped onas desired. Mix the oats, honey and oil in a small ovenproof dish.Turn the oven up to 170°C and toast for 15 minutes, turningfrequently until golden and crisp. Allow to cool and sprinkle overthe top of the cake.

he

y uelmpletooducing a cprtals in the neast, of the meaur ovfla

r a evn. Ooitecereur beef to pos ey-agrd fut boe aort us to hear mcatnoe csPlea

me beef.oursovsweet flae, uniq um oos the air in the rified purns aecl juiatur

s th etatrnencolt casdays the of 28-35 od ire phichwr Chambell aaSaayan laHim lt Wur ot

iefwnhooms@siieuirnqeny, Mdoins, Fodoown HoomSi ie F

el: 01764 684 332e o.us.codoof k Tg, PH2 0RA nnind, Dut Roaar Muckh

iefwnhooms@siieuirnqe el: 01764 684 332o.us.codof k T

44

University of West London are the new Zest Quest Asia champions.Their triumph was announced on 12th February before an audienceof 300 representatives from industry and education at a Gala Dinnerand Awards ceremony held at the Hilton London Heathrow AirportTerminal 5 (Hilton T5). Matthew Dibb-Fuller, Matthew Williams,Michael Scholz and their tutor, Nathan Vasanthan, win a trip of alifetime; a seven-day culinary and cultural journey to Hanoi, one ofthe world’s ancient capitals. They will be staying at the Hilton HanoiOpera, who have planned an amazing itinerary for them.

University of West London triumphed over Colchester Institute,North Hertfordshire College, Sheffield Hallam University, TheSheffield College, and Westminster Kingsway College in a finalcook-off held earlier in the day at Mr Todiwala’s Kitchen, Hilton T5’ssignature restaurant. Judges were won over by their Sri Lankan-inspired menu consisting of Authentic Lamb Rolls with BramleyApple Ketchup and a Spicy Watercress and Lime Dressing, Nose toTail of Poussin with Jaffna Style Sauce, Cardamom Leaves CrustedLamb, Tilda Basmati and Wild Rice – Seeni Sambol, PickledAubergine, Spiced Poussin Scotch Eggs (Quail Egg), RoastedStuffed Chilli, Kithul Honey and Lime Glazed Lollipop, and Sri Lankaninspired Pear Tart Tatin with Ceylon Tea Infused Pear and CoconutSorbet. They also impressed the judges during a presentationdesigned to give an insight into and demonstrate their knowledgeof Sri Lankan cuisine.

Other awardees on the night were: • Glengoyne’s Dish of the Day Award – University of West London

• Chefi’s Least Food Wasted Award – Sheffield Hallam University

• Tilda’s Award for Best use of Rice – The Sheffield College

• Regale’s Award for Best Presented Menu – Sheffield HallamUniversity

• The Koppertcress Award for Best Use of Living Ingredient–Colchester Institute

University of West London romps away withZest Quest Asia 2018 Crown

45

Zest Quest Asia was founded in 2013 by Cyrus and Pervin Todiwala,with the support of The Master Chefs of Great Britain, to addressthe gaps in skills and knowledge of classical Asian cuisine and tostimulate interest in Asian cookery as a viable, long-term career.Now in its fifth year, there is every indication that the competition hasfound its firm supporters in the hospitality industry as well as thewider business community. Guest speaker Andrew Wong, ChefPatron of Michelin-starred restaurant, A. Wong, cited the manymyths behind Chinese cuisine, while Sir David Brewer KG CMG CVOJP, former Lord Lieutenant of London, led grace before the 4-coursedinner prepared by Cyrus Todiwala and his team.

This year too, Emmy-nominated TV chef Ching He Huang joinedthe panel of judges comprising Chairman of Judges, AndrewBennett, Cyrus and Pervin Todiwala of Cafe Spice Namaste, SteveMunkley of the Royal Garden Hotel, Clive Roberts of Master Chefsof Great Britain, and Murray Chapman of Passion to Inspire. Theevening was emceed by Andrew Merrett, Marketing andCommunications Director of leading hospitality and cateringcompany CH&Co Group.

Ken Hom OBE, the American chef, author and TV presenter, in amessage sent to the Todiwalas before the Gala Dinner, said“Although I am unable to be at the 2018 Zest Quest Asia GalaDinner and Awards, I would like to wish Chef Cyrus Todiwala andeveryone much success with the evening. As an advocate for Asianfoods, I am also delighted to see that Asian cuisine is now part of theDNA of British food culture.”

Cyrus Todiwala OBE DL said, “I am touched and truly overwhelmedby the support that our friends in industry and beyond have shownto Zest Quest Asia this year. We cannot thank them enough. What’smore, my fellow judges and I have been more impressed than everat the standard and drive of the competitors. Zest Quest Asia, whichis rigorous to begin with, seems to attract those who want to winsomething big, and there are few things that are more important toour industry today than the future of Asian cuisine. Congratulationsto University of West London and all the other winners andparticipants.”

The awards were announced by Andrew Bennett and presented byGeorge McIvor, Chairman of The Master Chefs of Great Britain.

Zest Quest Asia’s main sponsors this year were Hilton T5,Koppertcress, Panasonic, Regale Microwaves, Tilda, Bidfood, CobraBeer and Glengoyne.

46

Matthew Williams I have always had a passion for cookingfrom a young age, which then developedaround the age of 13, where I would alwayscook at home from roast dinner to makingdifferent types of cakes. My nan has alwaysbeen good at cooking and making up herown recipes, which I would then try tomake, adding my own modifications tothem.

At 15 I had a job cooking for the 1stteam of my rugby club, which gave mean understanding of costing, timemanagement and also cooking in bulk as Ihad to cater for up to 80 people. It was agood start up job as it helped me todevelop basic knife skills, however I wantedto move on from that and go in to more ofa professional fine dining environment.

After I finished my GCSE’s I went to studyat the University of West London where Icompleted my level 1,2 and 3 VRQ chefand restaurant diploma and learnt, most ofthe basics in knife skills and cooking. I amcurrently still at the University doing mylevel 5 in culinary arts management. For myfuture career I hope to work abroad in ahigh end establishment learning aboutdifferent cuisines, gaining enoughexperience to become a head chef of ahigh end restaurant, then to move on toopen my own restaurant.

Matthew Dibb-Fuller From a young age I have always enjoyedcooking. My Dad was a keen home cookand was always looking for new recipes tocook for the family. I remember from theage of 2 years I was sitting in the loungewith pots and pans with wooden spoonspretending to cook for everyone. Eversince then, my interest in food hasincreased so much that I wanted toeducate myself further.

At the age of 20 years old, I have alreadygot 5 years of work experience working atRoyal Blue Executive Airline CateringServices, an airline catering company thatcaters for rich and famous people withextremely high demands. This has meant Ihave experience cooking for a range ofpeople and therefore learning manydifferent cuisines.

In regard to my education, I havepreviously studied VRQ Chef andRestaurant Diploma at levels 1,2 and 3 atthe University of West London and I amcurrently still at the University studying BScCulinary Arts Management Level 5, havingcompleted my level 4 last year.

Looking forward into the future, I would liketo complete my education and am stillundecided whether I want to continueeducation, maybe to go into teaching ornutrition although it has been a life goal toopen my own gastro pub in my local area.

Michael Scholz My interest in cooking started in my earlyteen age. In that time, I usually helped mygrandmother with family meals. Moreover,I established my passion for baking andpastry while making cakes and sweets formy family and closest friends. Myenthusiasm increased at the age of 18 afterI moved from Czech Republic to the UK.That happened during my first universitystudies in Cardiff when I spent couple ofhours in a kitchen every day trying to cooknew recipes. I was usually inspired bypeople such as Ella Woodward, JamieOliver or Zdenek Pohlreich. However, atthat time I didn t enjoy my university coursetherefore I suspended them, moved toLondon and started working as a chef forthe very first time. After couple of months Ifound out that food is the biggest passionin my life hence I applied for BSc CulinaryArts Management course on University ofWest London where I am currently in mysecond year of studies.

I have recently turned 22. Regards myexperience in the industry I have beenworking in Nathan Outlaw s Restaurant atthe Capital for nearly a year. It is an honourfor me to be part of such a successfulrestaurant with such high standards,expectations and ambitious future plans.I consider this as a huge opportunityto gain various amount of experiencesuch as leadership, management skills,organisation and certainly cooking skills.

My plan in the future is to carry on workingin Michelin star environment and to keeplearning and growing as a chef, additionallyas a person as well. Furthermore, my aimis to set up a small sustainable restaurantwhere I would celebrate the traditions ofthe Czech cuisine and deliver them inmodern way.

Meet the winning chefs and try out their winning recipes ...

47

Authentic Lamb Rolls with Bramleyapple ketchup and a spicy watercress and lime dressing

For the lamb roll filling marinade 200g short saddle – trimmings 100g onion blended 1 medium green chilli, blended ½ tsp turmeric ½ tsp Sri Lankan curry powder ¼ tsp chilli powder (option) 1cm ginger, brunoise 2-3 curry leaves 2cm Pandang leaf ½ lime leaf, chiffonade

For the lamb roll filing cooking 1 tbsp oil ¼ tsp mustard ¼ tsp cumin seeds 1/8 tsp fennel seeds 3 fenugreek seeds1 potato, 1 cm dice

For the wrapping4 sheets spring roll wrap/pastry 100g panko breadcrumbs 1 egg

For the apple ketchup 2 Bramley apples, peeled, seeded and diced 1 tsp brown sugar or Kithul sugar 3 cloves ¼ tsp nutmeg ½ cinnamon stick 1 piece star anise 3-5 tsp water

For the garnish 20g Koppert Cress spicy water cress 5g Koppert Cress citra leaves ½ lime, zest and juice

Butcher the lamb, leaving the loin for the main and using any leftoverand offcuts of lamb for the lamb rolls. Finely dice the lamb.

Marinate in a blend of onion, green chilli, turmeric, chilli powder, SriLankan curry powder, ginger, lime leaf and Pandang leaf.

Dice Bramley apple, add 1 tsp butter (optional) to a pan and addcloves, cinnamon stick and star anise to bring out flavour.

Add apple along with 1 tsp brown sugar and 3 tbsp of water, coverwith a cartouche and leave on a low heat.

Dice potato to 1cm cubes. Add oil to a pan and add fenugreekseeds, fennel seeds and cumin seeds and fry. Add the marinatedlamb. Brown, add 4 tbsp water add diced potato and cover with a cartouche. Leave on a low heat stirring regularly and cook untilpotato is tender.

Remove lamb mixture and place in a flat tray, blast chill.

Wrap the lamb mixture in spring roll wrap, and pane with pankobreadcrumbs.

Deep fry lamb rolls and serve with apple ketchup.

48

For the pickled aubergine1 aubergine, diced and sliced 1 onion, finely sliced1 green chilli, finely sliced ½ tbsp vinegar ½ tbsp mustard ½ tsp Worcester sauce 5g sugar

For the seeni sambol1 large onion, sliced ¼ tsp chilli flakes 1/8 Sri Lankan curry powder ½ cinnamon stick 1 cm Pandang leaf 3 tbsp oil 5-10g sugar ¼ tsp ground Maldives fish

For the spiced poussin scotch eggs (quail eggs)2 quail eggs 70g poussin thigh meat ½ tsp ginger, brunoise 5g Koppert Cress purple sweet anise 5g Koppert Cress micro coriander ½ tsp lime zest 5g onion, finely chopped 50g panko breadcrumbs 1 egg 20g plain flour for coating

For the Kithul honey glazed chicken lollipop2 pieces poussin drumstick ½ lime juice 1 tsp Kithul honey 1 tsp sesame oil ½ tsp turmeric 2 Koppert Cress lime leaves, chiffonade

For the baked stuffed chilli 2 mild red chillies, deseeded carcase meat picked from carcase and remaining scotch egg mix

For the cardamom crusted lamb marinade 250g short saddle (loin/cannon) Keep trimmings for lamb rolls 2 cloves garlic, minced 1 cm ginger, minced 1/8 tsp turmeric 10 Koppert Cress cardamom leaves 1 tsp Koppert Cress aclia cress ½ tsp Sri Lankan curry powder

For the cardamom crust 80g panko breadcrumbs6 Koppert Cress cardamom leaves 1 tsp Maldives fish 30g butter 5g mustard for brushing

For the Jaffna style poussin curry 2 poussin breasts 2 tsp heaped Sri Lankan curry powder 8 curry leaves 100g onion 1 medium green chilli ½ tsp mustard seeds 2.5g garlic ½ tsp ginger 1 cinnamon stick 2 Koppert Cress cardamom leaves 4 cm Pandang leaf ½ tsp turmeric 4 fenugreek seeds 300g tomato, chopped 200 ml coconut milk 2 lime leaves

For the rice160g Tilda basmati and wild rice 400 ml lamb/chicken stock 50/50 4 cm Pandang leaf ½ tsp turmeric 1 cinnamon stick 5g butter

For the chicken/lamb stock poussin carcase, whole, browned saddle lamb bones, whole, browned

½ cinnamon stick ¼ tsp cumin seeds 2 pieces star aniase 2 cm Pandan left

For the garnish6 sprigs Koppert Cress micro coriander 6 stems Koppert Cress salty fingers 6 flowers Koppert Cress anise blossom

Butcher short saddle of lamb removing the loin and trimming,remove any excess meat for the lamb rolls. Butcher poussin,removing both breasts, drumsticks (lollipop) and dice the thigh forthe scotch egg and the stuffed chilli. Add carcass and lamb bonesto stock. Stuff chicken breast with spices and butter.

Dice the excess lamb, marinade and reserve. Marinate lamb loin.

Make cardamom crust by blending cardamom leaves with pankobreadcrumbs. Brown one side of lamb loin in a pan, cool and applycrust on top. Set aside.

Make seeni sambol, add all ingredients to a pan along with 4 tbspwater. Cover with a cartouche and leave on a low heat.

Dice aubergine, deep fry and leave. Crush sliced onions and greenchilli in a bowl. Make the pickling solution using vinegar andmustard, add aubergine and adjust taste (may need sugar). Wrap insliced aubergine and chill.

Lumprise - nose to tail of poussin with jaffna style sauce, cardamom leaves crusted lamb,tilda basmati and wild rice – seeni sambol, pickled aubergine, spiced poussin scotch eggs(quail egg), roasted stuffed chilli, kithul honey and lime glazed lollipop

49

Marinate chicken lollipop. Cook quail eggs in a pan with vinegar.Make mixture for scotch eggs and stuffed chilli.

Make scotch eggs, wrapping poussin meat filling around the quailegg. Pane with panko breadcrumbs and store in fridge.

Make Jaffna style curry sauce, fry spices with onions and garlic. Addtomatoes and water/stock, simmer. Add coconut milk and adjustseasoning.

Add rice to a pan with water and spices. Add butter and braise witha cartouche until fluffy. Wrap stuffed chilli in foil and bake for 6-8minutes.

Pan fry chicken breasts and cook for 8 minutes, cook lamb loin for7-8 minutes and cook. Rest meat.

Deep fry scotch egg, slice aubergine roulade.

Serve the dish with all components.

50

Sri Lankan inspired Pear Tart Tatin with Ceylon tea infused pear and coconut sorbet

For the puff pastry 200g strong flour 150g butter 1 Koppert Cress lime leaf 125 ml water 1 tsp lime juice

For the pears4-8 Conference pears, depending on size 80-100g Kithul sugar 40g Kithul honey 2 cinnamon sticks 6 whole cloves 1 tsp ground mace 10g butter

For the pear, Ceylon and coconut sorbet 250g pears, pureed 250g coconut milk/cream 200g glucose 3 bags Ceylon tea

Mix the lime leaves with the softened butter, chill until hardened.Mix butter into flour without rubbing in. Add the water and make astiff dough.

Fold a double book turn into puff pastry, wrap and chill.

To prepare pears, peel and core. Melt the Kithul sugar with the Kithulhoney, add the pears along with butter and slowly cook.

Place pear trimmings in pan with tea bags and water. Cook untiltender, puree and pass through fine sieve.

Heat glucose and coconut milk, add pears and whisk untilcombined. Place in a tray and blast chill, then freeze.

Mix the milk removed grated coconut mass with flour and sugar intoa crumble. Spread on a tray and bake.

Remove pastry from the fridge and perform another book turn.

Place pears in Tatin moulds. Cut out I mm thick puff pastry disk discs.Place over pears in mould. Dock with a fork and bake at 170 C for15 minutes.

Place coconut and pear mixture in Pacojet and blend.

Re-heat pear cooking liquor, serve Tart Tatin with ice cream on thebed of the coconut crumble.

All Zest Quest Asia photography courtesy of Nitin Kapoor

Intr� ucing...

www.essentialcuisine.com

OUR NEW BRITISH-MADE SAUCE COLLECTION

M

ADE BY US

BY YOU

crea� d

Pr� � � om upse� ing premium sau� s on y� r menu.

Unleash creativityin the kitchen.

VISIT OUR WEBSITE

FOR YOURFREE SAMPLE

TODAY

The Executive Committee of The Master Chefs of Great Britain wereso impressed by the facilities of the University College Birminghamthat we thought we would ask them to write an article for ourmagazine.

University College Birmingham (UCB) may have started out as ahandful of small, Victorian domestic cookery classes, but it wasdefinitely no flash in the pan. Now renowned as one of the world’stop training grounds for chefs, UCB has invested millions in itsfacilities over the years, with Gordon Ramsay even describing it asthe “Ferrari of catering colleges”. Here, we talk to UCB cheflecturers and Master Chefs of Great Britain members MathewShropshall and Lewis Walker about UCB and how industry playerscan help students become even more employable…

Amazing alumni With student successes including the likes of Michelin-starred chefsBrad Carter and Glynn Purnell, not mentioning two semi-finalists inthe last series of MasterChef: The Professionals alone, it’s evidentwhy UCB is so respected as a training provider.

Every member of this year’s England national junior culinary team,which is bound for the Culinary World Cup in Luxembourg inNovember, is either a current student or alumni of UCB, and notmany places can say they trained the world’s very first flying butler. One of the reasons UCB stands out is its ongoing investment incutting-edge training facilities, said Mathew. “We’re extremely luckyat UCB to have training kitchens that are both industry andcompetition standard, as well as two AA Commended restaurantsthat are open to the public and give students the opportunity togain real-life experience,” he said.

“Our new, multi-million pound Food Science and Innovation Suiteis proving to be a particular draw and a real ‘wow’ factor withprospective and existing students. It has food and beveragelaboratories for everything from mixology and baking to productdevelopment and a bespoke sensory evaluation room, all designedwith the help of the food industry to replicate scenarios studentscould find themselves working in on graduation.”

Lewis added: “It’s great to have such a variety of styles of kitchensand kit to replicate real-life work environments, with distinct layouts

to suit different course areas and techniques, from classical skills andpastry through to product development.”

World’s your oyster Offering a wide range of further and higher education food-basedcourses, from Level 2 and 3 Professional Cookery and Bakery toCulinary Arts Management and Applied Food and Nutritiondegrees, UCB’s College of Food’s chief aim is to ensure students areexposed to the day-to-day operations of the industry and can puttheory into practice, wherever possible.

This might be through project work for companies, workplace visitsor periods of work placements, with students having the chance towork with Michelin-starred restaurants, artisan businesses, large andsmall food suppliers such as Mondelēz through to Muddy Boots,private and corporate hotel groups, resorts, exhibition venues andcontract caterers.

“The world really is their oyster, with UCB’s vast contact baseconsistently leading to placements in France, Spain, Ireland, Cyprus,UAE, the USA, Canada and China,” said Mathew, who has wonmore than 200 hospitality and catering awards from around theworld over his career, has mentored young chefs for competitions forthe past 15 years and is manager of this year’s England nationaljunior culinary team.

“Our placements are designed with employability in mind and byunlocking opportunities in the UK and further afield, we are makingthem more open-minded to new ideas, cultures and trends andhelping them make vital connections,” added Lewis.

Michelin-starred alumni Brad Carter, owner of Carters of Moseley, isone advocate for having UCB students on regular placements. “Itrained at UCB’s College of Food and continue to have a goodrelationship with them,” he said. “I am always happy to take ontrainees because I know they will have had a great grounding in thebasic skills. UCB knows what I am looking for in the kitchen and thetraining there is excellent.”

Culinary Arts Management graduate Lurita Carr, who is nowteaching food technology herself at Walsall’s Barr Beacon School,said: “What I would say to anyone considering a career in the

Flying the flag for

Ferrari ofcateringcolleges

52

foodservice industry is that, yes, the hours can be crazy, but if youlove it as I do, it is absolutely fantastic and UCB is the place to train.I learnt so much, had the mind-blowing opportunity to work in thebest kitchens and developed a love for food that will never diebecause of this place. It was the best four years of my life.”

Do your bit Lewis, who also mentors students for competitions and led the UCBteam that won Master Chefs of Great Britain’s Zest Quest Asia in2017, said he was extremely proud to teach at UCB.

However, he said that universities across the board would benefitfrom having more input from members of industry organisations,especially with the UK’s burgeoning skills shortage.

“It’s good for trainee chefs to understand there are governingbodies and organisations such as the Master Chefs of Great Britainthat act in the best interests of the future of the industry, that thereis a much bigger community and network of professionals than thepeople they see at university and on TV,” said Lewis, who has beenbrought on board with Master Chefs of Great Britain to advise oneducation.

“It would be great to see members, many of whom are leadinglights in the industry, collaborating with universities to ensurestudents have even more employment and networkingopportunities to really propel them into the life of a chef, andcoming into universities to provide additional insight into moderntrends, menus and ingredients. “If we are going to combat the skills shortage, we need to recognisethat today’s graduates are a different breed, with differentexpectations of working conditions. If students graduate and endup working 80 hours a week at minimum wage, they are unlikely tostay.

“Ultimately, building even stronger links between employers andtoday’s generation of catering students will ensure industry gets theright calibre of great staff with the right skills and knowledge, andthe UK will have a more sustainable, successful foodserviceindustry.”

Find out more about UCB’s College of Food.

Based in the heart of the UK’s biggest regional city, UCB ishighly respected by employers and industry for providingcareer-focused education and training. UCB specialises invocational courses in both the higher education and furthereducation sectors with a growing portfolio of apprenticeships.

University College Birmingham• is proud that most of our undergraduate degrees are

accredited by the University of Birmingham, one of the world’stop ranked academic institutions.

• has excellent relationships with local, national and internationalbusinesses and practitioners, ensuring students have theprofessional skills and attributes to build a successful career.

• is truly global in reach and welcomes a quarter ofundergraduates from 65 countries, spanning Europe, theMiddle East, America, Africa and the Far East.

• offers diverse apprenticeships, run with valued industrypartners, giving young people aged 16 and over superbopportunities to learn skills for life while getting paid.

• is committed to providing the best facilities for all our studentsand is investing £100 million on a comprehensive package ofimprovements that will secure our reputation for excellence.

53

54

Pan-fried Farmed Halibut, crab ‘bon-bon’, pickled onion, radish and cucumber, Romanesco purée,seaweed crumb, dill veloutéServes 10

For the halibut1 whole halibut

Fillet and skin halibut. Portion into 70g – 100g pieces. Place headand skin into the bin as this affects the colour of the stock. Place thebones into one bowl and the halibut trim into another bowl.

To cook the halibut10 halibut portions 1 lemon150g butter cubed sunflower oil

Get the pan very hot.  Add in a little oil.  Add fish and sear untilgolden.  When golden, add butter and lemon juice and baste fish.Remove from pan and leave to drain on J-cloth.

For the Romanesco purée9 large head Romanesco 500g butter15g Gelexpassa

Break down Romanesco into small florets. Blanch in rapidly boilingsalted water until soft.  When soft strain Romanesca and place intothermo mixer.  Set Thermoix at speed 5 until it reaches 100°Ctemperature.  At 100°C turn speed to 10.  Add small cubes ofbutter and gel expassa until the consistency is correct. Taste andseason.  Transfer into squeezy bottles.

For radish and cucumber6 cucumber 3 bunches radishes3 heads Romanesco

Cut down cucumbers so there are no seeds.  Scoop out into pearlsusing the smallest scoop 1.5mm. Blend down extra waste and leavecucumber pearls in marinade. Finely slice radishes and Romanescoflorets on a mandolin and refresh in the ice cold water.

For the pickle liquor  500 ml white wine vinegar 500 ml white wine500g sugar

Bring all ingredients to the boil then shock fresh until cold.

For the crispy bon bon650 ml milk 650 ml cream24g agar agar 500g langoustine meat500g halibut meat 1 bag seaweed2 bags panko breadcrumbs 2 shallots1 lemon 10 eggs300g flour

Sweat shallots with minimal oil. Add cream, milk and bring to theboil. Add chopped langoustine and halibut. Cook for 2 – 4 mins.Bring to the boil. Add agar agar. Whisk until dissolved. Taste andseason with salt and lemon. Pour mixture into a tray to set. Whenset, roll bon bons into 8g balls. Pane in flour, eggs and breadcrumbswith seaweed. Deep fry for 1½ mins. 

For the shellfish sauce900g langoustine, lobster or prawn shells500g butter ½ pt white wine200 ml olive oil 100g onions100g carrots 100g celery10g fresh tarragon 50g shallots2 cloves garlic 350g tomato purée

Seasoning to finish the sauceCognac white winecayenne pepper salt

In large pan, sweat onions, leeks, carrots, celery, spices and tarragonuntil caramelized. In a separate pan, cook out langoustines on alow heat. When mirepoix is caramelized, add tomato puree andcook out. When cooked strain through a muslin cloth and chinoise.Blend cream into langoustine sauce, cook out to thicken. Taste andseason with cognac and wine.

55

NECTAPROMOTINGCULINARY AND SERVICEEXCELLENCE

The NECTA event is a two day hospitality salon and competitionwhich brings together students and staff at all levels of the industry.Now a nationally recognized competition and going from strengthto strength the event is in its thirteenth year and will take place thisyear at the Hilton Newcastle Gateshead on 1st and 2nd May 2018.

With 8 individual purpose built kitchens fully fitted with equipmentsupplied by Rollergrill and MCS Technical Products on the first daystudents from 8 regional colleges compete in a variety of classes,allowing them to show different skills and techniques. These classesfollow the college schedule and include knife skills, chickenpreparation, starter and dessert classes as well as restaurant service,mixology, floristry and barista. Awards are made in each class and afinal trophy awarded to the best overall college.

Future Chef is a special competition for students who spend 2 weeksbefore the event in a restaurant chosen by the college and beingmentored by the chef in that establishment. Competitors are givenone hour to create two identical main course dishes. This year themain ingredient will be lamb. It is a life changing opportunity forthese ambitious young chefs to compete against one another todevelop and showcase their culinary skills and create an invaluableplatform for their future careers within the hospitality and cateringindustry.

On the second day there are competitions open to students, juniorand senior chefs including the prestigious title of North East Chef ofthe Year. This year the chosen finalists will have to 23⁄4 hours toprepare, cook and present a three-course menu of their choice usingscallops, pork and chocolate.

There are also cold display classes and a full schedule of sugarcraftclasses. Due to the increasing popularity and success of the eventwe now attract competitors nationwide.

NECTA aims to encourage the introduction of new and fresh ideaseach year and has incorporated cocktail, floristry and a specialistBarista class to encourage personnel from other areas of thehospitality industry to compete. We now cover all areas of hospitalityand as a result we attract an audience made up of all sections of thehospitality industry, from colleges and hotels to restaurants.

Our judges are extremely high-profile chefs from the mostprestigious hotels.

The whole aim of the event is to promote further education andtraining, to improve the skills and knowledge of those alreadyworking in the industry and encourage young people to start acareer in an industry which can be incredibly rewarding. It is ashowcase of craft skills and achievement. NECTA seeks to fosterinteraction between all sectors of the hospitality industry from chefsand service staff to employers and suppliers.

The show is open both to members of the public and industryprofessionals.

The Master Chefs of Great Britain is delighted to be supporting thisyear’s event.

You can find further information on our website: www.nectachef.orgor contact Douglas Jordan on douglas.jordan@nectachef.org ortelephone 07538405492

The 21st Skills for Chefs Conference in Sheffield will commence withan exciting opening event.

David McKown, Director of Skills for Chefs commented “We areexcited to announce that the conference will open on Wednesday4th July with ‘An Evening with Raymond Blanc OBE’, an on-stageinterview with one of the world’s most respected chefs."

As Chef Patron of Belmond Le Manoir aux Quat’Saisons, therenowned two Michelin Star restaurant and hotel in Oxfordshire,Raymond has championed and nurtured some of the country’s mostrespected chefs in his kitchens. Chefs including such names asMichael Caines MBE, Bruno Loubet, Eric Chavot and Ollie Dabbousto name a few. A number of his protégées have gone on to winMichelin stars for themselves.

Raymond has always felt compelled to share his culinary knowledgeand commented: "I have always been passionate about growingthe next generation of chefs and embracing a kitchen culture ofinclusiveness and education. Having never had a true mentormyself, and all the challenges that went along with that, I feel evenstronger that nurturing talent is essential for a thriving industry. Ilook forward to discussing this philosophy with the chefs attendingthe conference in Sheffield".

This early evening business session will be immediately followed bya special dinner created by a trio of celebrated Sheffield Chefs, JoeBerry from Inox Dine at The University of Sheffield, Luke French fromJöro and Tom Lawson from Rafters Restaurant.

Raymond Blanc OBE announced for

21st Skills forChefs Conference

The conference will continue on Thursday 5th July with culinarypresentations from outstanding chefs.

Lisa Goodwin-Allen from the Michelin Starred Northcote will bepresenting on Michelin Star Dining, Chantelle Nicholson fromTredwells will be presenting on Plant Based Cuisine.

Another highlight will be a series of Masterclasses on Chocolatepresented by Gary Maclean, Fellow of the Master Chefs of GreatBritain and Winner of MasterChef The Professionals 2016.

Sponsored by Koppert Cress, Andy Toh Chye Siong and Lai MinWei from the Hakkasan Group are flying into the UK to present onModern Cantonese Cuisine.

A session on Peruvian Cuisine will also be presented by the MichelinStarred Robert Ortiz from Lima.

The conference will be closed with An Audience with John WilliamsMBE, Executive Chef at The Ritz, London.

The conference will close with a Gala Dinner on Thursday 6 Julywhen the Winners of UK Young Restaurant Team of the Year will beannounced.

For all the information please visitwww.skillsforchefs.org.ukCall 0114 222 8983Email information@universityhospitality.co.uk

SKILLS FOR CHEFS 2018This year's conference will take place on Wednesday 5th and Thursday 6th July.

The Master Chefs of Great Britain have been

working with us since the very first conference we

held and are sponsoring both the main

demonstration kitchen and our Young Restaurant

Team of the Year competition.

Book your place now!

BACKGROUND Slimming organisations, celebrity chefs, tv and screen stars, the web,social media, newspapers and advertisers have been in systemoverload prescribing/advising/recommending how best to diet afterthe recent festive excesses. They all have their best diet for you –Really! It was ever thus and has, for decades, become as expectedas the Christmas and New Year festivities and are, for many, anannual end of year ritual/rite of passage to an already heavily ladendiet with obesity (the elephant in the room) ominously lurking in thebackground!

FUELING OBESITY The UK is now experiencing obesity levels of epidemic proportionwith obesity or overweight affecting two thirds of the adultpopulation and that by 2050 current trends are predicting 60% menand 50% women could have an obese BMI. The average adult, it isthought, may be consuming an additional 200-300 calories a dayabove requirement. The health and wealth costs are astronomicalwith potential life-threatening conditions including type 2 diabetes,coronary heart disease and cancers contributing to a directeconomic fall out to the NHS, attributable to the projected obesityrise, of around £10 billion and a further £49.9 billion economicfallout on wider society and business.

DIET, CHOICE AND ATTITUDE Diet, choice and attitude are three key components required inmaintaining a well-balanced lifestyle including a good diet. As chefs,do we truly understand the meaning of diet or is it something thatfollows ‘Christmas and New Year over indulging’? Perhaps wesometimes forget that we can, by and large, make choices and withchoice we can also choose our attitude which may also require adegree of personal responsibility in how we look after ourselves andour customers.

CHOOSING YOUR DIET_ITUDE We have a choice in what food and drink we choose to serve ourcustomers. However, government across the UK would appear todisagree and the continuous flow of evidence based reviews andreports highlighting the financial and personal costs of the obesityepidemic suggest they may be right in doing so. As a result, the UK

Chancellor has very clearly fixed the Governments sights on a UKwide ‘sugar tax regulation’ aimed at high-sugar drinks such as fizzydrinks that are popular amongst teenagers and on calories, high fat,sugar and salt. Hard to argue with and what next?

In July 2017 Emma Forbes, Director for the prevention of obesityand diabetes at the UK Department of Health, suggested theobesity problem was, “more than about sugar”, and that it was,“time for governments and related bodies to engage with the foodindustry on the role played by calories and fat in the diet”. Anopportunity for Chefs and chef organisations to engage beforefurther regulation?

DIETARY OPPORTUNITIES THROUGH SMART DIGITAL RECIPEMANAGEMENTEvidence suggests further regulative assaults on food and drink bothin retail and foodservice sectors and is it not now time for Chefs toaccept that we, perhaps unwittingly, are contributors to the obesityepidemic and have a role to play in its alleviation? How? Healthierfood continues to top the food trends and are you chef maximizingadditional ‘revenue streams’ and opportunities that work for youand your customers? Perhaps not!

More of an understanding of the importance of portion sizing andthe link to food waste, calories as an effective measure of diet andan understanding of ‘Operational Dietary Nutrition’ via smart app communication tools are three key areas requiring development.This could be delivered through university, college or traininggroups/consultancies. There are smart recipe apps that can help andsupport you and not only that they allow you to communicate yourrecipes, menus, nutrition and allergies direct with your customersand can carry out simple customer surveys on a variety of topics andprovide valuable feedback

Obesity is costing us dear and perhaps time to have a re-think on strategy? Adopt, adapt and educate ourselves about healthierfood and in doing so choose a Positive Diet_itude for business life?

GOOD DIET IS FOR LIFE CHEFNOT JUST JANUARY By Ray Lorimer MPhil, BA (Hons), ARSPH

ABOUT THE AUTHOR Ray Lorimer, ex-Army Catering Chef and Food Logistics Officer, original UK founding chef and head of Unilever FoodSolutions Culinary Services Team and responsible for recruiting Marco Pierre White is now a Chef consultantspecialising in healthier food and diet. Ray is currently advising Kafoodle.com, a digital recipe software business onthe challenges and opportunities of healthier food and diet in Scotland and the UK.

For further information on healthier food and diet communication apps contact Ray by email at ray@kafoodle.comor by mobile 07789 928730.

59

Fresh Spinach Soup with PoachedScallops and Asparagus

Description: Light and fresh spinach soup served with steamedpoached scallops and asparagus spears

Allergens:Milk, Sulphur dioxide, Molluscs, Celery

BatchCooked weight 1505 gServings per batch 6

IngredientsIngredient Qty

Oil Scottish Rapeseed, cold pressed 20 g

Onions brown 100 g

Potatoes Maris Piper 150 g

Peppercorns black 0.5 g

Spinach fresh 500 g

Crème Fraiche 50 g

Scallops 100g

Asparagus spears 40 g

Sub Recipes QtyVegetable Nage 150g

Method1. Heat the oil in a large saucepan. Add the finely chopped onionsand small diced potato, skin on. Stir and put on the lid. Sweat for 10minutes, without colour, stirring occasionally.

2. Pour in the stock, bring to the boil and simmer for 10 – 15 minutesor until the potato is soft.

3. Add the spinach and simmer for a further 2 minutes or until wilted.Use a hand blender and blitz to a smooth consistency.

4. Stir in the crème fraiche.

5. Lightly poach the scallops and asparagus spears, separately, in alittle stock.

Serve in: Soup bowls

Garnish: Garnish with poached scallops and asparagus spearsChef tips: If fresh vegetable stock not available use quality brandedstock.

Nutritionper 100g

per 100gEnergy 62 kcal Fat2.19 gFibre 1.93 g - saturates

60

Tian of Spiced Quinoa, Bulgur Wheat, Chick Peas andRoasted Red Peppers

Description: Moroccan grains and chick peas tenderly cooked incurry paste and vegetable stock and baked with roasted redpeppers.

Allergens:Gluten: Wheat, Peanuts, Milk, Nuts, Sulphur dioxide, Celery, Mustard

BatchCooked weight 1527 gServings per batch 4

IngredientsIngredient Qty

Oil, olive 500ml 5 g

Onions brown 160 g

Garlic 10 g

Quinoa, British 100 g

Bulgur wheat 100 g

Chick peas 100 g

Parsley 25 g

Peppers red 500 g

Oil, olive 2 g

Sub Recipes QtyVegetable Nage 500g

Method1. Advance Preparation: Soak the chick peas overnight in 3 timesthe volume of boiling water and cover with a lid, drain and place ina clean pan. Cover with thrice the volume of water and simmergently until tender, lid on, with a bay leaf and small clove of garlic.Drain, set aside the chick peas and reserve the liquid to add to thevegetable stock. Finely dice the onions, halve the red pepperslength ways, remove pips and stalk, chop the parsley/coriander, setaside. Prepare and lightly oil 4 x baking rings x 9cm (3½") incircumference x 4cm in depth (1½")

2. Heat the olive oil in a saucepan, lightly fry the prepared onionsand garlic without colour.

3. Add the quinoa, bulgur wheat and cooked chick peas, heatthrough, without colouring, for 2 minutes. Add the curry paste, cookgently, stirring continuously, for 2-3 minutes to infuse flavours.

4. Add the stock, bring to the simmer, gently cook for 15 - 20minutes with lid on, stirring occasionally or until all stock has beenabsorbed and the quinoa and bulgur wheat have expanded byvolume and are tender. If necessary, a little more stock can be addedif you feel the mix is to dry. Remove and set aside.

5. Place the prepared peppers on a roasting tray, rub in a little oil onthe shiny skin and roast in a hot oven 220°C until soft and browned.Remove and allow to cool.

6 .Using a 9cm (4½") ring cut out 2 rondels of red pepper to eachportion of Tian. Roughly chop any remaining peppers. Line the baseof each ring with one pepper rondel, add the chopped peppers andfill with the Tian mix. Smooth and compact and top with theremaining red pepper rondels.

7. Lightly oil the peppers surface and bake in a medium hot oven,180°C for 20 minutes or until cooked to requirement. Remove, coverwith a kitchen cloth or cling film and rest for 2-3 minutes prior toservice.

Serve in: Serve centre of plate

Garnish: Garnish with a quenelle (shaped spoonful) of thick fruitchutney and 0% thick yoghurt. Serve with mixed green salad.

Chef tips: When transferring from tray to plate slide a palette knifeor slice underneath and lift onto centre of plate, remove slice/palettecarefully, loosen edges if necessary and gently remove the ring.Canned chickpeas can be used as an alternative to dry but allow forup to 50% wastage of weight by liquid drainage. Branded vegetablestock can be used as an alternative to fresh stock. Salt has not beenadded as there is sufficient seasoning and flavouring within the currypaste, herbs and grains. Allow customers/consumers to add theirown salt and pepper if so desired. Coriander can be used as analternative or as an accompaniment to the parsley and use as muchas you feel comfortable with.

Nutritionper serving

per servingEnergy 285 kcal Fat6.4 gFibre 10.06 g - saturates0.87 g

61

Fresh Perthshire Raspberries withToasted Crunchie Oats and WhiskyFlavoured Yoghurt

Description: Fresh Perthshire Raspberries served with low caloriewhisky flavoured yoghurt blended with toasted crunchy caramelisedoats.

Allergens:Gluten, Gluten: Wheat, Milk, Nuts

BatchCooked weight 139 gServings per batch 0

IngredientsIngredient Qty

Oats Porridge, Whole Scottish 10 g

Sugar muscavado 2 g

Whisky - Lorimer's Larder Ingredients 2 g

Yoghurt Greek 0% 75 g

Raspberries fresh 50 g

Method1. Advance Preparation: Weigh up the raspberries, remove anystalks and wash well. Pre-heat a grill. Preparation time: 5 minutesCooking time: 5 minute.

2. Toast the oats gently under a hot grill or in a hot oven until goldenbrown, turning occasionally. Sprinkle evenly with the sugar andfurther grill until the sugar melts/caramelises.

3. Allow to cool and mix up to create a crunchy/crumbly effect, setaside.

4. Add the whisky to the yoghurt, mix well and spoon half into theglass, top with half the raspberries, repeat with the remainingyoghurt and raspberries.

5. Top with the crunchy toasted oatmeal

Serve in: Wine glass

Garnish: Mint leaf

Chef tips: Half of the toasted oats can be mixed into the yoghurtjust before service.

Nutritionper 100g

per 100gEnergy 78 kcal Fibre 1.55 gProtein 6.83 g Salt 0.06 gFat 0.59 g - saturates 0.11 gCarbohydrate 9.69 g - sugars 5.27 g

62

Around the country members of The Master Chefs of Great Britainhelp organise dinners to raise money for a number of charities – ourown Annual Lunch was no exception with money being raised forFirstLight Trust.

Andrew Bennett MBE who was made an Honorary Vice-Presidentfor his services to our industry lives close to Luton Hoo and so it isnot surprising that he has worked closely with the hotel over thepast few years to put on a Charity dinner to raise money for KeechHospice Charity.

2017 marked the 25th Anniversary for the Keech Hospice Carecharity dinner and the money raised exceeded expectationstotalling £55k. Andrew trains students from Barnfield College towork alongside a fantastic team of chefs as they produce a trulyfabulous dinner. Fellow Master Chefs Darren Curson and CyrusTodiwala MBE DL were also in the kitchen. Darren worked withVince O’Toole of Spencer House in London to produce the canapésand then with Will Hughes to produce the starter of Parmesansoufflé, figs, beet textures and goats cheese bon bon. CyrusTodiwala’s course was a delicious combination of anise marinatedDenham estate venison, chargrilled and wrapped with dates andtamarind sauce.

Henri Bossi of the Dorchester produced a dish Marsh South Downslamb with its own lasagne, sweet onion purée, roasted garlic andbraising jus. Sarah Hartnett put all her pastry skills on show with afantastic hazelnut chiboust, lemon financier and coffee crunch.

Coming soon ...Alan Paton on Stoke by Nayland Gold and Spa is teaming up with fellow Master Chefs Murray Chapman, Eric Snaith and Matt Wilby toput on a dinner for the Teenage Cancer Trust on 17th April 2018. Other chefs involved include Russell Bateman, Steve Groves, MarkPoyton and Adam Smith. Five colleges will have the chance to work in the kitchens and it should be a fantastic evening.

If you are interested in tickets – priced at £50 per head or £450 for a table of 10 – then contact Rachael Lowe on 01206 265837.

Charity Dinners

64

the association for professional chefsThe Institute of Master Chefs was formed in 1980 with branches in America, Holland and GreatBritain. The British section of this organisation became The Master Chefs of Great Britain in1982 with the aim of providing a forum for the exchange of culinary ideas and to further theprofession through training and guidance to young chefs.

Our commitment to training and producing the best chefs canperhaps be best demonstrated by the recent success of GaryMaclean who won MasterChef: The Professionals. Gary learned theclassical skills associated with the culinary arts and competed againstyoung chefs who were to become his fellow Master Chefs. A fulllisting of Fellow of The Master Chefs of Great Britain, the highestaccolade the association can bestow upon a chef, is given alongsidethe Chairman’s letter. Having worked as a chef, Gary took the routeinto lecturing and now spends his time inspiring the Master Chefs ofthe future at City of Glasgow College.

The Master Chefs of Great Britain seeks to promote all that is bestabout British cuisine and produce available in this country to both thechef and the consumer. The MCGB supports the campaign forhealthy eating by encouraging the use of fresh, quality produce inkitchens around the country. Its members are particularly interestedin sourcing local ingredients and in supporting small producers. Theassociation and individual members provide demonstrations at bothtrade and retail shows whilst many members have published cookerybooks and offer cookery courses at their restaurants.

What we support:A Passion to Inspire, The David Lyell Scholarship, Hotelympia Master Chefs Challenge, North East Junior Chef of the Year, Skills for Chefs, Young Master Chef of the Year, Young Seafood Chef of the Year, Young Restaurant Team of the Year and Zest Quest Asia.

JOIN USContact Sue McGeever on 01884 35104 or 07887 984849 or email masterchefs@msn.com NOW!

65

Meet our Sponsors

66

Paul Da Costa-Greavespaul@koppertcress.comTel direct: +31 (0) 174 24 28 19www.koppertcress.com

I WANT KOPPERT CRESS

Over 220 years of...INNOVATION, PASSION & EXPERTISE

We have a global reputation of supplying the highest quality tableware to the hospitality market and are

proud to offer the full tabletop solution.

e: info@churchill1795.comt: 01782 524517