Chef Simon Haigh perfectly pairs a prime fillet cut with braised oxtail. Simon's recipe include veal glace, if you can't get hold of veal glace, simply reduce 500ml of beef stock by half. If you want to get some veal glace here's the place to go. Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce by Simon Haigh Simon Haigh cut his teeth at the … [Read more...]
Saturday morning breakfast or brunch treat
It's the weekend and we all want to add a little something special to enjoy our time off so why not start with a great breakfast or brunch treat via our friends at Great British Chefs. Feuillete of poached quails’ eggs with hollandaise sauce - Geoffrey Smeddle Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of … [Read more...]
This week’s recipe from Chef’s Corner, by Martin Burge
Martin Burge was voted 'Chef of the Year' by The Independent and retains two Michelin stars for the cuisine served in 'The Dining Room' at Whatley Manor. Martin has worked with a host of highly acclaimed chefs including Richard Neat, Raymond Blanc and John Burton Race. In 2003 Martin moved to Wiltshire to set up the two restaurants at Whatley Manor; the award winning 'The … [Read more...]
Chef’s Breakfast, Fried duck egg with asparagus and truffle, by Josh Eggleton
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at age 27, after only a few years of being a head chef. Eggleton’s career started at his local chippie when he was 15. After becoming a Gordon Ramsay Scholar in 2003 (during which he basted in the culinary cultures of Sicily, America … [Read more...]
The Essential Recipe of the Week, Cutlet of Callum Edge’s ‘Old Spot’ Pork
Cooked by Rikki Vidamour during the 2011 North West Young Chef Final. Ingredients 1 loin of pork (only use 4 cutlets) 150g pancetta 1 large corguette 1 shallot 1 clove garlic 150g granny smith 6 baby navets Instructions Prepare the loin by chining the bones so they are clean of sinue and debris for presentation. Seal then roast for approx 40 mins, … [Read more...]