Showing posts with label Great British Chefs. Show all posts
Showing posts with label Great British Chefs. Show all posts

Monday, 21 November 2016

Cooking with Norwegian Fjord Trout

Adam Gray and Daniel Galmiche

Not every day one has a chance to cook with one, let alone two Michelin star chefs.   That happened last week when I attended an evening with Great British Chefs, Norwegian Seafood Council, Adam Gray, Michelin star and owner of Bourne & Hollingsworth Kitchen Cookery School and Michelin star chef Daniel Galmiche. Both chefs showcased the best of Norwegian Fjord Trout has to offer and two delicious recipes. The best thing was tasting this delectable fish twice!

Bourne & Hollingsworth Kitchen

Adam Gray's Fjord Trout stunning trout dish with crush potatoes and spinach
First up was Adam Gray recipe - Adam's dishes champions cooking with real, quality and  fresh food. British is best!  He loves cooking with rapeseed oil, British of course!

About Fjord Trout


Fjord Trout is Norwegian farmed Trout. They are bread in the crystal clear cold water in the Fjords where fresh meltwater from the glaciers and snow meets with Norwegian seawater.

Fjord Trout is known for its deep red-orange colour and white marbling that gives the flesh a rich feel and fantastic flavour. Served raw, smoked, marinated or lightly cooked it makes a great addition to the table.

Cooking with Michelin star chef Daniel Galmiche
Michelin star chef  Daniel Galmiche

Filleting Fjord trout with precision - I think he's done this before! 😉

Mise en place
we learned a brilliant tip: place a greaseproof  paper on a old frying pan to make it non-stick, top with oil and cook as normal... fab!!!!
Pan fried Norwegian Fjord Trout with lentils, crispy bacon and chervil

For the full  recipe head over to Great British Chefs recipes 
Model: Sonia Figone

How to spot a real Fjord Trout


1. Size

Norwegian Fjord Trout is a bit smaller than salmon and sold in sizes between 2-5kg.

2. Colour

Fjord Trout is known for its intense red-orange colour and fine white marbling that gives the flesh a rich feel and fantastic flavour. Their skin is similar to salmon, but with a bright and silvery tone.

3. Meat structure

Its meat has a healthy sheen, and it is denser and firmer on touch, yet tender and mellow, giving it an excellent mouth feel. Norwegian Fjord Trout has a full-bodied structure and therefore the fillets are thicker. It has fewer bones than European river and dam trout, and  they mainly store fat in the abdomen which makes it easy to portion it.

 

Versatility & Preparation

It's an incredibly versatile fish and to achieve the best flavour, texture and colour,  we learned in the demo that this fish should be prepared at low temperatures; the core temperature should be between 40-48°C.


The Quality Standard for Norwegian Fjord Trout from Norwegian Seafood Council

1)Be raised in Norwegian seawater and weigh over 2kg
2)Have an even red flesh colour, a lustrous skin and a natural shape
3)Be packed as soon as harvested, stored and transported with an unbroken cold chain (at 0-4°C) until delivery
4) Be handled only by personnel trained in accordance with Quality Standard Specifications


There's a video of  Daniel fishing for Fjord trout: Great British Chefs

Disclosure: I was a guest of Great British Chefs at this event. All views are my own.

Friday, 20 May 2016

Celebrating British Tomatoes


Plum British Tomatoes
Last week's cooking along with award-winning Chef Paul Foster and Le Cordon Bleu's master baker Dominique Moudart was a revelation. The theme was British tomatoes on the back of the campaign 'eat British' the event highlighted the beautiful qualities of our land grown tomatoes and some appetising recipes.

The evening was organised by Great British Chefs in association with Le Cordon Bleu where this event took place and The British Tomato Growers' Association.

First up was chef Paul Foster, who's  show-stopper recipe for plum tomato tart with Parmesan biscuit, avocado mayo, and warm chorizo was a delight to cook and to eat!  Paul is brilliant and creative. He thought us together with Le


Cordon Bleu chefs a few new tricks as the evening went along. This dish is full of textures and flavours. 
making pastry



boiling for 10 seconds

Peeling

vacuum packed with Cabernet Sauvignon vinegar and sugar for 2-3 hours

confit in butter, thyme and tomato stalks

making avocado mayo

sieving  the avocado mayo for a smoother texture

rolling out the Pastry

cutting the pastry to size

We also tasted a pre-dessert dish of tomato seed, strawberry, vanilla sugar, plain yoghurt that was a little simple taster showcasing tomato was a fruit.  Delicious! 





Plum tomato tart with Parmesan biscuit, avocado, and chorizo recipe*

Plum tomato tart with Parmesan biscuit, avocado, and chorizo
Meat-free version
 
Equipment

    Food processor
    Vacuum bags
    Chamber sealer
    Blender
    6cm pastry cutter


Ingredients:

Tomatoes
    16 baby plum tomatoes
    250g of salted butter
    4 sprigs of fresh thyme
    50ml of Cabernet Sauvignon vinegar
    50g of dark muscovado sugar

Parmesan Biscuit
    250g of strong bread flour
    100g of grated Parmesan
    100g of salted butter
    2g of salt

Avocado Mayo
    1 avocado, ripe
    3 egg yolks
    juice of half a lemon
    300ml of sunflower oil
    salt

To Plate
    1 bunch of fresh basil
    4 slices of chorizo
    mixed salad leaves, to garnish


1)Preheat the oven to 160°C/gas mark 3

2)For the Parmesan biscuit, mix together the flour, Parmesan and salt and rub in the butter to create a coarse crumble. Pour the crumble across a baking tray and cook for 10–15 minutes until golden, then remove from the oven and set aside to cool

3)Meanwhile, lightly score a cross through the skin of each tomato and place in a bowl. Cover with just enough boiling water to cover and leave for 30 seconds, then drain and cool the tomatoes under cold water. Peel off and discard the skins

4)Place 8 of the tomatoes in a heavy-bottomed pan with the butter and thyme sprigs. Gently melt the butter over a low heat and allow the tomatoes to confit slowly for 1 hour

5)Place the remaining 8 tomatoes in a vacuum bag with the vinegar and sugar and seal with a chamber sealer to compress. Set aside until ready to serve

6)Once the pastry crumble has cooled, transfer to a food processor and blend until the fat begins to separate out, making the crumbs sticky and glossy. Tip out onto a tray lined with baking paper and cover with a second sheet. Roll out evenly to create a thin layer of dough and transfer the tray to the freezer for 1 hour to set

7)To make the avocado emulsion, remove the peel and stone and place the flesh in a blender with the egg yolks and lemon juice. Blend briefly to combine as a smooth mixture then, keeping the machine slowly running, gradually pour in the sunflower oil until the mixture emulsifies

8)Adjust the seasoning to taste, then pass through a fine sieve to ensure the emulsion is completely smooth. Transfer to a piping bag and reserve in the fridge until ready to serve

9)Drain the confit tomatoes from the butter and the compressed tomatoes from the vacuum bag. Remove the Parmesan dough sheet from the freezer and use a 6cm pastry cutter to stamp out biscuit discs

10)To assemble the tarts, place a Parmesan biscuit on each plate and stand 2 compressed tomatoes and 2 confit tomatoes on top. Pipe over a little of the avocado emulsion and some shredded fresh basil. Gently warm the chorizo slices in a frying pan over a medium heat and lie across the top of the tarts, garnishing the plates with a few salad leaves to serve.


*recipe by Paul Foster @GBChefs site

Next was Le Cordon Bleu's master baker, Dominique Moudart; I was quite excited about this demo about bread.  He and Julie showed us how to make bread on the beater . Interesting to see that he added tomato juice to the dough. The results were stunning and very tasty. 

You too can make tomato bread like a pro, follow the recipe below:

ready for the oven

Tomato flatbread

Tomato flatbread recipe
Ingredients
Dough
12 g fresh yeast
135 g warm water
500 g strong flour
10 g salt
150 g tomato juice
30 g garlic oil
35 g roasted garlic
60 g caramelised red onion

Topping
½ bunch rosemary
100 g caramelised red onion
150 g cherry tomatoes (part dried)
rock salt
garlic oil

Method
1)Dissolve the yeast in warm water.
2)Put the flour and salt into a large bowl. Add the tomato juice, garlic oil and yeast dissolved in water.
3)Mix for 1 to 2 minutes at a low speed (1 on kitchen aid), then mix for 7 to 9 minutes at medium speed (4 to 5 on kitchen aid).
4)When the dough is ready add the roasted garlic and caramelised red onion and mix until well combined.
5)Leave to rest for between 15 to 20 minutes.
6)Knock back and leave to rest for another 15 minutes.
7)Divide into 2 pieces and roughly shape into rounds.
8)Leave to rest for a further 10 minutes.
9)Roll into a flat round shape, around 20 cm in diameter.
10)Leave to prove until a third thicker.
11)Add the toppings by pushing slightly into the dough.
12)Prove again until it has doubled in size.
13)Bake in a fan oven with steam (place an oven-proof dish with cold water at the bottom of the oven) at 190ÂșC for 10 minutes. Remove from oven, brush garlic oil on top and finish baking until golden brown on top.
  


Disclosure: I was a guest at this event by Great British Chefs in partnership with  The British Tomato Growers' Association and Le Cordon Bleu.

Monday, 4 April 2016

Recipe from my travels: Rome Carciofi Alla Giudea

Carciofi Alla Giudea recipe

Carciofi Alla Giudea, which literally translated from the Roman dialect, means 'Jewish-style artichokes' is an 'antipasto' (starter) that originates from the Roman Ghetto; a Jewish ghetto that was established in 1555.

This dish is a must when visiting Rome, one of Celebrity Cruises destinations. A visit to the Jewish Quarter,  where once stood the ghetto, full of small restaurants and taverns you can taste this Jewish-Roman dish.   In the Spring, the local community in the region of Lazio celebrate this vegetable with artichokes festivals.

This classic dish is very simple to prepare, but this method of preparation can enhance the aroma and flavor of this vegetable. The artichokes are quickly fried to so that they become crispy and nutty while the tasty artichoke hearts become tender and earthy.  This is a favorite local dish during the spring months when the local artichokes from the north-west coastal region of Lazio are in season. Artichokes are a typical 'contorni' (vegetable and salads) of the Lazio cuisine, especially the city of Rome, where this dish was invented.

time:  1h30m
serves: 4

Carciofi Alla Giudea recipe - This recipe was first published at The Great British Chefs site
 I am a contributor to GBChefs site. 

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Sunday, 14 February 2016

Great Italian Chefs: Costardi Brothers' risotto master class

Costardi Brothers' risotto master class at Food at 52

I love rice and very often have it with my meals. It is just the way I was brought up in Brazil. We have rice all the time every day. One of the tastier Italian rice recipes has to be risotto. The Italians know how to make it special, half the rice grown in the country used in this famous dish comes from Piedmont.

The Costardi Brothers, Manuel and Christian,  run one of the most successful risotterias at their family Hotel Cinzia in Vercelli in Piedmont. You heard right! a restaurant where they specialised in risottos - how cool is that? I never heard of it before but I am longing to go now. The restaurant offers fine dining with over 20 risottos on their menu. That's a lot of rice creativity.
Costardi Brothers in action

Christian is in charge of savoury dishes and Manuel (Manu) is in charge of desserts.  At their master class in London, they showed us how to make THE perfect risotto using the most in vogue pairing at the moment coffee and cheese,  and a demo of their star dessert - Meringata, or meringue 2.0 - what a show stopper and delicious too!

The brothers are featured on The Great Italian Chefs site which have lots of delicious recipes where you can have a go and be an Italian masterchef without leaving the house! 




Coffee and Parmesan cream risotto recipe by The Costardi Brothers

serves: 6 (starter)
Ingredients:
Risotto
    350g of carnaroli risotto rice
    1/2 carrot, chopped
    1/2 onion, chopped
    1/2 stick of celery, chopped
    1l hot water
    40g of butter
    30g of grated Parmesan or Grana Padano
    Lavazza Kafa Forest Coffee, to serve
    Sarawak black pepper
    salt

Parmesan cream
    150g of Parmesan, grated
    75g of cream

Beer reduction
    750ml of lager beer

Method:
 1
Start by making a vegetable stock for the risotto. Place the chopped carrot, celery and onion in a large pan and cover with the hot water. Place over low heat and leave to simmer gently for 4 hours. Note that the onion was chopped in half and left to caramelised in a heavy bottomed pan/ for about 10 minutes and then added to the stock.


2
Meanwhile, prepare the beer reduction. Pour the beer into a large pan and place over high heat. Allow to cook until thickened and reduced by half, it takes about 10-15 minutes,  then remove from the heat and set aside until ready to serve

3
When the stock has about 30 minutes cooking time remaining, start the Parmesan cream. Pour the cream into a pan and stir in the Parmesan. Place over a very low heat and gently cook, occasionally stirring, for 30 minutes until thick and creamy

4
Strain the stock and discard the vegetables, keeping both the stock and Parmesan cream warm while you start the risotto. Heat a large pan over a medium heat, add the rice, note: not oil added! -  and toast for 2–3 minutes, stirring constantly to ensure the rice doesn't catch or burn. The reason for toasting the rice is the heat starts to open each grain making easier to cook.

5
Season the rice with a little salt and gradually start adding in the hot vegetable stock, a little at a time, stirring continuously until the rice has cooked through and become creamy in texture – this should take 15–20 minutes

6
Near the end of this cooking time, remove the rice from the heat,  add the butter and grated pecorino cheese, the risotto becomes rich and glossy -mix well until fully combined. Add the warm Parmesan cream to the risotto mixture and stir well again.

7
 Add a pinch of Sarawak pepper and check the seasoning, adjusting if required

8
To serve, divide the risotto between serving bowls and swirl over the reserved beer reduction. Finish with a good sprinkle of the ground coffee and serve immediately


Coffee and Parmesan cream risotto recipe by The Costardi Brothers

   

The recipe for the meringue 2.0 can be found at GreatItalianChefs site.  For more on this event go to @Cooksisterblog lovely write p and fab pictures
 Here is the spectacular demo:


making ice cream with liquid nitrogen


meringue 2.0

meringue 2.0

Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X

Disclosure:
I was a guest of Great Italian Chefs at this event. All views are my own .

Sunday, 25 October 2015

HĂ€agen-Dazs: coffee ice cream roulade recipe

coffee ice cream roulade

I was asked to come up with a recipe using or complementing HĂ€agen-Dazs new coffee flavour ice cream. That's is a tall order,  since their ice creams are already so tasty on its own right. Their irresistible creations have been tested and tasted to bring to their customers the perfect treat.

I like pairing flavours and playing with textures. In this recipe, I married the simple light almond sponge with scented vanilla with the cool, soft and prominent new coffee flavour HĂ€agen-Dazs ice cream.

Coffee once roasted has a slightly 'nutty' flavour and complexity to it. One of the most famous pairings is coffee and walnut, like the coffee cake. Almonds are another classic match to coffee.  The idea to add vanilla in the recipe comes from the classic Italian affogato; vanilla ice cream topped with espresso - another match made in heaven!  
Here is a perfect end of a meal - coffee dessert served along your favourite coffee. Enjoy! 



HĂ€agen-Dazs: Coffee Ice cream roulade recipe


 Roulade
 2 large organic eggs, whole

1 large egg yolk
55g(1/4 cup) + 5 Tbsp of caster sugar
2 large egg whites, at room temperature
Pinch of  salt

1 Vanilla pod, scrapped 
60g plain flour
25g of ground almond
200g Icing sugar


Filling
1 tub of coffee ice cream, HĂ€agen-Dazs  

Decoration
Icing sugar
slivers of almond

Method
1)Preheat the oven to 175C (fan). Line 28 cm x 40cm roulade pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.

 2)Whisk the two whole eggs, eggs yolk, 1/4 cup of the sugar in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove the recipient from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.

3) In a separate, grease-free and clean bowl, beat the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of caster sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.

4)Sift the flour and ground almond over the beaten whole egg mixture and fold in using a whisk, and then fold in gently the whipped whites into two parts.  Spread this batter in the prepared pan, being sure that it is levelled and even. Bake the cake for about 10 minutes until it springs back when gently pressed. Take the ice cream out of the freezer. Reserve.

5)Let the cake cool for about 2 minutes on a cooling rack. Loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its “memory” so the cake won’t crack once filled.

6)Carefully unroll the roulade cake and remove the tea towel. Spread the ice cream over the cake with a spatula leaving 3cm at both of the short ends. Roll the cake. Wrap the roulade in cling film and place in a plastic wrap for a minimum of 2 hours or until ready to serve.  Remove the roulade from the freezer 10 minutes before serving.  Dust with icing sugar and decorate with almonds. Serve along your favourite coffee. 


*the roulade recipe inspiration from Anna Olson  

coffee ice cream roulade

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 Disclosure: This post was written, recipe, tested and tasted by me. Commissioned by HĂ€agen-Dazs and Great British Chefs.
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