Somerset born Jon Howe has trained under some of the finest Chefs in the country, most notably John Campbell, Heston Blumenthal & Stuart McCleod. He took his first Head Chefs job at the age of 25 at The Three Crowns in Ullingswick in Herefordshire to critical acclaim. Since then he has acquired the skills and experience to make him one of the most competent and exciting chefs in the country.
Jon now has the freedom to cook his own food with no managerial or owner restraints for the first time his culinary ability has developed its own identity at Lumière.
Jon devours all the latest cookbooks, especially those on the science of food- the “science bit” also makes an appearance on the menu from time to time too. These modern cooking techniques are combined with strong classic roots to keep the menus up to date. “It is very difficult to do something truly original, but we add our own touches and our own twists”. Jon’s current love is deconstructing classic dishes; taking all of the ingredients but putting them together in a different way.
It’s clear that the food and wine list is put together by people who don’t do this for the corporate bottom line, but people who care about the quality of the final product and have true passion for their work.
Recipe – Cornish Hand dived Scallops
Served on: Cera Black GlassYou will need:
- Scallops (preferably in their shells) -2 per portion
- Crispy Pork Belly
- 200g Pork Belly (Skinned & boned)
- 1 Star Anise
- 4 Juniper Berries
- 6 Peppercorns (Black & Pink)
- 1 tsp Cumin Seeds
- 1 tsp Salt (Maldon Salt if available)
- 50 ml Oil (Vegetable or Olive)
- Carrot, Orange & Anise Puree
- 6 Carrots (3 sliced & 3 Juiced)
- 50ml Orange Juice
- 1 Shallot (Chopped)
- 1 Garlic Clove (Chopped)
- 3 Star Anise (Powdered as before)
- 2 tsp Sugar
- 1 tsp Vitamin C Powder
- 50ml Cream
- Salt & Pepper
- Cumin Caramel
- 100g Sugar
- 10g Glucose Syrup
- 2 tsp Water
- 1 tsp Cumin
(Powdered as before)
Method:
Scallops:
- Open the shell- Insert a sharp knife & twist to prize the shell open. Run the knife along the flat side of the shell to remove the muscle from half of the shell. Using a spoon gently remove the scallop from the curved half of the shell. Discard the shell. Carefully pull the muscle and thin membrane away from the scallop to reveal the delicate meat. Remove the scallop row – purely for aesthetic reasons
- Alternative Method: Ask your fishmonger to prepare the scallops for you!
- Finally, rinse scallops in cold water, place on white kitchen paper to dry.
- (Jon’s Tip: Coloured kitchen paper/cloth can transfer colour on to your scallops)
- Store in an airtight container in the fridge until required.
Crispy Pork Belly: Preheat the oven to Gas Mark 4
- Using a coffee grinder to powder the Star Anise, Juniper berries, Peppercorns & Cumin. Rub the spice powder & salt all over the Pork Belly. Drizzle the pork belly with oil. Place on a wire rack on a tray. Place in the oven for 3 hours. Remove from the oven, and allow to cool whilst being pressed between two trays. Once cooled cut the belly into squares about the same size as your scallops. Store in an airtight container in the fridge until required
- Carrot, Orange & Anise Puree: Preheat oven to Gas Mark 4
- Add Vitamin C powder and sugar to the carrot juice- Stir. To an oven proof pan add the carrot juice, sliced carrots, Orange Juice, powdered Star Anise, shallot & garlic. Bring to the boil on the stove. Cover with foil & place in the oven for 90 minutes. Remove from the oven, uncover and return to boil for a further 5 minutes. Place in a Thermomix- Speed 8 @ 70 oc for 8 minutes
- (Jon’s Tip: Buy a Thermomix! It is the one gadget I could not live without, its so versatile you’ll never have to put it in the cupboard!)
- Add the cream – Stir. Taste. Add salt & pepper as necessary. Mix again for 2 minutes, Speed 8 @ 70oc. Store in an airtight container in the fridge until required
- If you don’t have a Thermomix a regular kitchen blender will do the job. You may find that the carrots need to be cooked for longer until they are very soft. Pass puree through a sieve to ensure it is as smooth as possible.
- Cumin Caramel: Preheat oven to Gas Mark 6
- Place the sugar, glucose syrup and water into a pan and bring to the boil. Boil until the caramel reaches a golden brown colour. Cover a baking tray in baking parchment. Pour the caramel onto the tray & sprinkle the cumin powder over the top. Leave to cool and set
- Break caramel into pieces and place in the Thermomix – Full speed for 15 seconds. (Alternatively put it in a kitchen blender until powdered). Recover the baking tray with baking parchment. Sieve a thin even layer of the powder onto the tray. Place in the oven for 7 minutes until melted and golden. Allow to cool. Break into small pieces and store in an airtight container.
To serve the dish:
Place the amount of puree that you require into a pan & heat gently. Season scallops & belly with salt & pepper. Into one smoking hot pan place the pork belly pieces, turn as required to heat through. Into a second smoking hot pan place the scallops topside down. Leave the scallops for 90seconds. Turn scallops; add a knob of butter & a squeeze of lemon. Cook for a further 30 seconds. Remove scallops and pork from the heat and drain. Place a strip of warm puree across the plate, then place alternating scallops and pork belly in a line.
Decorate with Cumin Caramel pieces and Baby shoots.
For more recipes from Villeroy & Boch click here