28 Leading Chefs 28 Mouth-Watering Recipes
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Recipes for 28 LEADING CHEFS 28 MOUTHHeroes- WATERING RECIPES THE CHEFS & THEIR DISHES Adam Handling JOHN DORY, WHEY, CAVIAR, BROCCOLI Harriet Mansell KID GOAT AND CROWN PRINCE SQUASH Masaki Sugisaki BRAISED TOKYO TURNIP Sally Abe DEVILLED CRAB TARTLETS Florent Regent QUICK CASSOULET Alex Dilling MACKEREL ESCABECHE Ursula Lake ROASTED CAULIFLOWER AND SWEETCORN TACOS Karan Ghosh SPICE ROASTED BUTTERNUT SQUASH Edoardo Pellicano TAGLIATELLE PASTA WITH CARABINERO PRAWNS Amy Elles SQUID & CHORIZO Chris Golding BAKED SEA BREAM Anna Haugh OAT- CRUSTED HAKE Ollie Templeton SCALLOP BAKED IN THE SHELL Charith Priyadarshana NORTHERN TURMERIC DHAL Jeremy Chan NETTLE TAGLIOLINI John Chantarasak YUM KHAI DAO Sanjaya Suranga AMBUL THIYAL Roberta Hall-McCarron BARBECUED QUAIL Abdelhaddi El Assaoui MESHOUI LAMB Leftai Lopez PICKLED AND FRIED GREEN TOMATOES Alex Head APRICOT FRANGIPANI TART Ed Baines BLUEBERRY SYRUP SPONGE Callum Bowmer HORTO’S APPLE CAKE WITH AGED SOY SAUCE Alex Motture DARK CHOCOLATE & SEA SALTED TART Ben Quinn CANTEEN BUN Kate Malcolm BANANA AND WALNUT CAKE GAIL’s Bakery SOURDOUGH Avi & Dave THE SPONSOR SPECIAL SPONSORED BY INTRODUCTION Hospitality for Heroes was launched in March 2020 upon the announcement of restaurant closures due to COVID-19 and seeing the strain that our frontline workers were experiencing. Our campaign raised funds from the public which we used exclusively to purchase produce from food suppliers. The ingredients were then used by talented chefs who volunteered their free time to prepare healthy meals to multiple NHS hospitals. Many of the UK’s best Head Chefs submitted recipes to the HFH Instagram channel in support of the initiative which has gone on to provide over 120,000 healthy, restaurant-quality meals for NHS workers on the frontline. This book is made up of some of the recipes submitted to our campaign by outstanding chefs and 100% of book sales goes back into the hospitality sector. Thank you for your support. Team HFH x OUR BOOK SPONSOR When the global pandemic shut down all major industries including sports, Britain’s great people were left at home with far fewer events to get behind. Everyone was worried about the knock-on effects concerning mental health and physical wellness. By deploying COVID testing through Project Screen, Prenetics were able to get the Premier League and The England and Wales Cricket Board playing behind closed doors. This was a huge milestone and set the gold standard for other industries to follow. But more than that, it gave the nation entertainment, hope and the return to a sense of normality. As a company, we can’t express enough thanks to all the heroes who have helped get Britain back to work, especially NHS frontline workers. For this reason, we’re delighted to support Hospitality for Heroes and pay homage to all teams and workers rallying together in the fight against COVID-19. Avi Lasarow CEO Prenetics UK #COVIDfighters www.projectscreen.co,uk THE CHEF ADAM HANDLING Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. At the 2013 Acorn Awards, he was the youngest person to be tipped by the Caterer magazine as one of the ‘30 under 30 to watch’. Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014. Adam was awarded ‘Chef of The Year’ in the 2019 Food & Travel Reader Awards. THE RESTAURANT FROG & EVE Frog by Adam Handling in Covent Garden opened in September 2017 and is Adam Handling’s flagship restaurant site. The restaurant has been heralded as a “smash hit” by the London Evening Standard and one of the “best restaurants in London right now” by Condé Nast Traveller. Frog by Adam Handling has won Best Newcomer Restaurant in the 2018 Food & Travel Reader Awards, was voted ‘Best Overall Wine List’ at the 2019 Wine List Confidential awards and most recently, was awarded ‘Cocktail List of the Year’ at the Estrella Damm National Restaurant Awards 2019. Eve is Adam’s first stand-alone bar and is located underneath Frog by Adam Handling in Covent Garden. ADAM HANDLING’S DISH Page 1 THE DISH JOHN DORY, WHEY, CAVIAR, BROCCOLI THE INGREDIENTS Serves 8 FOR THE BROCCOLI PUREE – FOR THE GARNISH – 2 broccoli heads (save stems for the Brazil nuts John Dory) Unsalted butter 30ml vegetable oil 2 finely sliced broccoli stems 100ml water Extra virgin olive oil 6g sea salt Fresh goat’s curd 1g white pepper Scurvy grass Prep time: 10 minutes Pennywort Common sorrel FOR THE JOHN DORY – 1 lemon juice 50ml extra virgin olive oil 3kg John Dory, filleted and skinned Prep time: 15 minutes FOR THE WHEY BUTTER SAUCE – 1 banana shallot, thinly sliced 50ml Chardonnay white wine 50ml double cream 200g whey 250g diced salted butter 150g Ossetra caviar Prep time: 10 minutes ADAM HANDLING’S DISH Page 2 THE HOW TO 19 STEPS John Dory, Whey, Caviar, Broccoli For the Broccoli Puree 1. Trim the broccoli florets 2. Pan-roast the broccoli in vegetable oil on a medium heat. Add 100ml of water to the broccoli, for steaming. 3. Put the broccoli in a blender and blend until smooth. Season with salt and pepper. Pass through a fine chinois. 4. Refrigerate until needed. For the Whey Butter Sauce 1. Add the sliced shallot into a saucepan and pour in the white wine. Reduce until a syrup consistency is achieved. 2. Add the cream and 50 grams of whey. Bring to the boil. 3. Whisk in the cold butter until a sauce consistency has formed. Pass through a chinois. 4. Do not chill. For the John Dory 1. Remove the John Dory from the bone, remove the skin and cut into 8 equal pieces. 2. Place the John Dory fillet into the whey. Cook for 12 minutes at 55°C, or until tender. For the Garnish 1. Thinly slice the Brazil nuts, using a mandolin. Shallow fry in foaming butter, until golden. 2. Dress the broccoli stems in olive oil. For serving 1. Heat the broccoli puree in a small saucepan, on a medium heat. 2. Place 35g of goat’s curd onto the plate with one spoon of broccoli puree next to the curd. Top the curd with 55g of dressed broccoli salad. 3. Blowtorch the John Dory. Place the fish on top of the broccoli salad. 4. Scatter Brazil nuts and dressed sea herbs on top. 5. Warm up the whey butter sauce, ensuring not to make it too hot, as you don’t want to cook the caviar. 6. Once the sauce is off the heat, add the caviar. 7. Spoon the whey caviar over the fish. ADAM HANDLING’S DISH John Dory, Whey, Caviar, Broccoli THE CHEF HARRIET MANSELL Harriet’s career in the food world began at a young age, propelled by her first job at a fruit and vegetable store. Working various part-time restaurant jobs through her teen years, after university she completed her Cordon Bleu culinary training. Harriet’s first job in a professional kitchen saw her working at Max Hix’ Champagne and Oyster Bar within Selfridges before she took on a three-month stage at Noma in Copenhagen. The next five years saw Harriet work on some of the world’s most prestigious superyachts before returning to the UK and Lyme Regis to open Robin Wylde in its first inception at The Pop-Up Kitchen, which operated for six months. Less than two months after opening, she was approached by BBC producers and asked to take part in the 2020 series of Great British Menu, which saw her compete in the South West heat. In 2020, Harriet opened Robin Wylde as a permanent venture. THE RESTAURANT ROBIN WYLDE Set within a former pottery workshop and positioned in the bustling centre of what is one of South England’s most idyllic seaside towns, Robin Wylde is only a short stroll from Lyme Regis’ rugged coastal paths and shores. With a philosophy embedded in celebrating the diversity and abundance of West Country produce, it also prides itself on championing the area’s quality local wines. As inferred by its namesake Robin Wylde - a pseudonym which evokes connotations of luscious and wild countryside combined with a sense of adventure and old English charm - Harriet’s culinary style takes inspiration from the natural world. Experimentation with raw ingredients, to include pickling, preserving and fermentation also play a prominent role in her recipes. HARRIET MANSELL’S DISH Page 1 THE DISH KID GOAT THE INGREDIENTS Serves 3 Kid Goat Fillet - 1 Crown Prince Squash - 1/4 Blackberry Shrub - 200ml (ideally left to mature for min 1 week in the fridge, in the restaurant we leave for 2 - 3 weeks to mellow) Glace Viande (beef and / or goat bones) stock - 200ml Dark Chicken Stock glace - 100ml Leeks - 2 Rosemary - 4 sprigs Garlic - 1 bulb Coldpress Rapeseed Oil - 200ml approx Table Salt - 1 tablespoon Oil for frying - 500ml Green leaves to finish - eg watercress or spinach or perhaps kale, or what you can find. We like to use miners lettuce, a succulent seasonal variety from our local farm. Sea salt flakes N.B. A Blackberry Shrub is made from equal parts fruit to vinegar to sugar and left to sit in the fridge to develop. HARRIET MANSELL’S DISH Page 2 THE HOW TO 10 STEPS Kid Goat, Crown Prince Squash and Blackberry 1. Trim goat fillet if necessary.