Feature of the Month

Platinum Recruitment – Feature of the Month

Each month the team at Platinum will be bringing you an industry specific feature from many of the UK’s finest establishments. This Month’s feature: Ryan Simpson - The Goose at Britwell Salome - 2 AA Rosettes. Platinum are extremely excited to introduce our first of many ‘monthly features’. This month Ryan Simpson, Head Chef at The Goose Restaurant has kindly provided us the ingredients and methodology of one of his best selling dishes. Ryan is definitely a chef to watch, he has recently been awarded the up & Coming Chef of The Year in the 2010 Good Food Guide and has worked with some of the world’s finest chefs including Guy Savoy, Pierre Gagnaire, Gordon Ramsey, Simon Hulstone and at the world renowned 3 Michelin starred restaurant Le Maison Troisgros. Ryan is now heading up The Goose at Britwell Salome where he concentrates on seasonal, local produce; The Goose is already receiving rave reviews and at present holds 2 AA Rosettes. The dish Ryan has chosen is Paignton Crab which is on the current A La Carte menu and is going down a treat with the diners at The Goose. Enjoy!! For more information on Ryan and The Goose Restaurant check out the website http://www.gooserestaurant.com/ PAIGNTON CRAB Pink Grapefruit, Mixed Pepper, Crab Fritter Ingredients - Serves 4 Crab Mix 1 Large Paignton Cock Crab 1 tbsp Mustard Mayonnaise 1 tsp Chopped Chives 1 tsp Lemon Juice Salt & Pepper Court Bouillon ½ leek, chopped ½ carrot, peeled and chopped ½ onion, chopped ½ celery stick, chopped ½ fennel bulb, chopped 1 clove garlic, peeled 1 sprig thyme Few parsley stalks 1 sprig tarragon ½ lemon, sliced 1 star anise 100ml white wine Jelly 100ml Pink Grapefruit Juice (Freshly Squeezed) 2.5gr Vegetal Gelatine (Sosa) Garnish 1 tsp Oscietra Caviar 300ml Crab Broth (Basic Crab Mix with Milk and Lecithin) 3 tbsp Red Pepper Puree (Peppers confit and pureed with paprika) Pepper Brunoise Apple Julienne Coriander Micro crest Red Amaranth Crest Crab Beignets 65gr Baked Potato 30gr White Crab (Claw Meat) 2 tsp Brown Crab Meat 1 tsp Chopped Chives 1 tsp lemon Juice Salt & Pepper

Method Cook the crab whole in a court bouillon from boiling point for 11 minutes. Refresh in ice water, crack open the claws and the body, keep the brown and white meat apart and set aside in the fridge. In a kitchen aid mix all the ingredients of the beignet together, shape into small evenly shaped balls and pane in bread crumbs. (Set aside) For the crab mix;- mix all the ingredients together, season to taste and place evenly into 4 individual ring moulds. Set aside in the fridge. For the jelly;- heat the juice up to around 85°C then add the vegetal Gelatine, stir vigorously, then pour evenly onto each of the crab mix in the ring moulds. Leave 1-2 minutes to set. Finally to dress the dish;- In a sauce bottle dress a thick line of Red pepper puree across the plate, in the centre of the plate place the crab mix in the rings, then lift the ring. Place a small amount of the caviar in the centre of the crab mix on the jelly and scatter the plate with the pepper brunoise, julienne of apple and the micro crests. Place the beignet in the fryer at 180°C for 2 minutes, and then place on the plate. Finally foam the crab broth with a bamix and place only the foam very delicately on the crab mix and jelly, then Serve.