This week’s Chefs Recipe of the Week is Oven Roasted Rack of Lamb by Alfred Prasad and courtesy of Great British Chefs. In Alfred Prasad's roast lamb recipe, the lamb rack is served with brilliant mushroom pulao and savoury matchstick potatoes. Pulao is a South-Asian rice dish, also known as pilaf, and it's made with fragrant basmati and piquant cumin and … [Read more...]
Chef’s Corner welcomes Ashwani Kumar’s Chilli and chive marinated scallops
We are pleased to welcome Ashwani Kumar to Chef's Corner, head chef at the Mango Lounge restaurant in Windsor winners of countless awards and most recently the Cobra Beer Good Curry Guide Best in Home Counties 2013. Ashwani's recipe for Chilli and Chive marinated scallops with spiced green pea mash is just below. Special thanks also to Mridula Baljekar for the introduction to … [Read more...]
Our Essential Fish on Friday, Poached Liverpool Bay Sea Bass & Victoria potatoes
Starter cooked by Rikki Vidamour during the 2012 Merseyside heat of the North West Young Chef of the Year Competition held on 17th April 2012 at St Helen’s College. Ingredients Sea bass Shallots Garlic Pancetta lardons Potato Artichokes Carrots Leeks Salt Pepper Instructions Skin the sea bass fillet, keep the skin and press it between two trays … [Read more...]
This week’s recipe from Chef’s Corner, by Nitin Padwal
Nitin’s passion for cookery came up early in his life, and his first experience in the industry was an unpaid work experience in a friend of his father’s restaurant back in India. His talent and engagement became quickly evident and he managed to work for Taj Hotel in Nashik and the Renaissance Marriot in Mumbai. All these years of hard work and commitment finally gave him the … [Read more...]
Chef’s Recipe of the Week, by Phil Howard
This week’s Chefs Recipe of the Week is Potted Salmon with Cucumber by Phil Howard and courtesy of Great British Chefs. A large piece of salmon fillet is baked slowly and flaked into serving glasses with pickled cucumber and watercress mousse in this potted salmon recipe from Phil Howard. The key to nailing this recipe is preparing well in advance and buying good quality … [Read more...]