London’s K West Hotel recently announced the appointment of 25 year old Rhiannon Ball to take the helm of the newly re-launched Studio Bar & Kitchen at K West, in charge of a team of 8 male chefs.
Rhiannon was described as looking forward to revamping Studios Kitchen’s menu to achieve her goal of gaining two Rosettes for the West London restaurant, and H&C News is therefore delighted to have this opportunity to introduce her new Asparagus dish and reveal – perhaps! – the taste of dishes to come.
Ingredients
- 3x Heritage tomatoes
- 5x Asparagus
- 1x quail’s egg
- 150g goat’s cheese mousse
- 1 cocktail bloody Mary jelly 250ml
- 6 leave Gelatine
- 30g Mixed sakura cress
- Maldon salt
- Cracked black pepper
- Olive oil
Method
- Slice tomatoes all to the same thickness, season with cracked black pepper and Maldon salt
- Soften Goat’s Cheese by blending it slowly adding double cream and season
- Prepare asparagus but cutting them at an angle and removing outside leaves, blanch them in simmering water for approximately 2 minutes then refresh in ice cold water to keep them green and al dente. To finish drizzle them with olive oil and Maldon salt and chargrill
- Bloody Mary Jelly, Classic cocktail- double shot of vodka, ½ lemon juice, 4 dashes tobasco sauce, 160ml tomato juice, ground black pepper, 5 dashes Worcestershire sauce. Soak Gelatine leaves, warm in a pan Bloody Mary jelly and add Gelatine stir until dissolved, pour into mould to 1cm depth and set in fridge. When set, dice into 1cm cubes
- Dress sakura cress with olive oil and Maldon sea salt
- Pan fry quail’s egg
For more information click here