Phil joined Alan Murchison’s team in January 2007 as a junior Chef de Partie at L’Ortolan restaurant before rising through the ranks and being promoted to Sous Chef. In February 2010, Phil took on the challenge of becoming Head Chef in the newly acquired restaurant Paris House. Phil quickly and firmly established himself behind the stoves and his leadership skills and talent as a chef quickly became apparent, earning him rave reviews early on with local publications. These reviews were soon proven right when Phil was awarded a Michelin-star in January 2011, only 11 months after opening and at the tender age of 29.
Recipe – Ham Egg & Chips
You will need:
For the Ham terrine
- 3 Smoked ham hocks
- 2 Large carrots
- 1 Large onion
- 1 Stick of celery
- 1 Leek
- 2 Sprigs of thyme
- 1 Head of garlic
- 10 Pepper corns
- 25g Clarified butter
- 25g Duck fat
- 30g Dijon mustard
- Pepper
- Sherry vinegar
- 5g Mustard seeds (blanched)
- Parma ham
For the Poached pineapple
- 1 Pineapple
- 500g Water
- 500g Sugar
- 1/2 Red chilli
- 4 Lime leaves
- 10 Coriander seeds
- 2cm Ginger
- 1 Lemon grass
- 5g Coriander stalk
For the Quails eggs
- 6 Quails eggs
For the Pineapple crisps
- 4 Reserved disks of pineapple
To Serve
- Candied pineapple chunks
- Purple potato crisps (cooked at 150c until crispy….)
- bacon powder
- vinegarette
- watercres
Method:
1 Soak the ham knuckles in cold running water for 4 hours to remove excess salt.
2 Put the knuckles into a large pan and bring to the boil.
3 Skim any impurities off, then add all of the aromates, bring back to the simmer.
4 Simmer gently for 2-3 hours until the bones pull away from the muscles.
5 Line a terrine mold with cling film and then slices of Parma ham, with at least 3 cm over hang on each side.
6 Remove from the heat and allow to cool in the liquid
7 Carefully remove the knuckles from the liquid, onto a tray.
8 Pick all the meat off the bones, removing as much of the fat as possible, try no to break the muscles up too much
9 Gently fold all the remaining ingredients together in a bowl, seasoning to taste with the sherry vinegar and pepper.
10 Fill the terrine mould to slightly above the top. Fold the Parma ham over the top to seal the mix in, followed by the cling film.
11 Press with a heavy weight in the fridge for at least 3 hours.
Poached pineapple
1 Cut the skin off the pineapple and slice into very thin discs (on a gravity slicer if available). Reserve a few disk for crisps
2 Bring all the remaining ingredients to the boil, remove from the heat and allow to infuse for 20mins
3 Bring the stock back to the simmer then pour onto the prepared pineapple and allow to cool
Quails Eggs
1 Bring a medium sized pan of water to the boil
2 Gently place the eggs into the boiling water and cook rapidly for 2mins and 25 secs
3 Remove from the water and plunge straight into ice water.
4 Allow to cool then peel the shells, being very careful not to break them.
Pineapple crisps
1 Stamp the core of the pineapple out with a pastry cutter
2 Use a large cutter to make the disc as round as possible
3 Lay on to a non stick matt
4 Dry in a low oven at about 90c until crisp (6-10 hours)
5 Remove from the matt whilst still hot and allow to cool some where flat.
To Serve
1 Remove the terrine from its mould and tightly wrap it in cling film, being careful no to mis-shape it.
2 Cut a generous slice of terrine, remove the cling film, put onto a plate and allow to come to room temperature.
3 Arrange all the remaining ingredients as artistically as you wish and serve immediately
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