Elite Chef Recruitment

Platinum Recruitment – Feature of the Month Each month the team at Platinum brings you an industry specific feature from many of the UK’s finest establishments. This Month’s feature: Daniel Clifford – Midsummer House – 2 Michelin Stars – 4 AA Rosette Daniel Clifford and Midsummer House have kindly provided us with this month’s culinary delight. Chef / Patron, Daniel, who trained in some of the finest restaurants in England and France is not only my old boss... but an award winning, talented Chef who is renowned for his creative flair and use of modern techniques behind the stove. With the success of Midsummer House, Daniel can be attributed with putting his restaurant and Cambridge on the culinary map – Should you be lucky enough to find yourself either in or around Cambridge a visit to this 2 Michelin Star restaurant is an absolute must ! Feeling brave ? Why not try Daniels recipe as previously featured on the Great British Menu. Find below the ingredients and methodology for this stunning dish. For more information on Daniel and Midsummer House check out the restaurants website:- www.midsummerhouse.co.uk Hope you enjoy!! See you next month Andy Braised Lobster with Chicken Gizzards, Baby Root Vegetables and White Port Lobster 2 lobsters 1 ¼ pounds each 12 baby carrots 6 baby turnips 6 baby turnip 6 baby leeks 12 chicken gizzards Handful of trompette de la mort 300ml white port and lobster sauce Lobster method Retain all lobster bones for sauce 1. Remove the tail and claws of the lobster 2. Quickly rinse under cold water and blanch in boiling salted water for 4 minutes and chill in ice water 3. When cold remove meat from the claws, arms and tail and cut the tails in half through the length 4. Each portion should consist of 1 claw, 1 arm and ½ tail Chicken Gizzards 12 chicken gizzards Duck fat Salt and sugar

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Method 1. Remove gizzards from the birds and remove any excess fat or sinew 2. Lightly season with 50% sugar and 50% salt, leave for 12 hours in the fridge 3. After 12 hours rinse under cold water and slowly cook in duck fat until they wont resist the point of a small knife then drain White port Jus Bones of 2 lobsters (chopped and roasted) 1 shallot sliced ½ head of fennel sliced 1 litre of veal stock 500ml fish stock 1 stick of celery sliced ½ bottle of white port 10 pink peppercorns 5 star anise (crushed) 2 sprigs of parsley 2 sprigs of chervil 3 bay leaves Method 1. Caramelize the shallot, fennel and celery until golden brown and drain, add back to a deep saucepan 2. Stir until they start to sizzle and add roasted lobster bones, stir for 1 minute, deglaze with white port ad reduce until sticky 3. Add stocks and bring back to the boil and skim 4. Add the rest of the ingredients and simmer for 25 minutes skimming occasionally 5. Pass through a chinois, squeezing all excess juices 6. Pass through a muslin cloth seven times 7. Bring to the boil and reduce to sauce consistency Baby vegetables 12 carrots 6 baby turnips 200g butter 8 sprigs of thyme Method 1. Peel the carrots and turnips keeping the shapes of the vegetables as much as possible 2. Tin foil the ends of the vegetables individually 3. Place carrots in one pan of cold water and turnips in another add 100g of butter and 4 sprigs of thyme to each and a pinch of salt and sugar 4. Simmer until the vegetables are tender and cool in the cooking liquor 6 baby leeks Method 1. Trim the leeks until all uniform and the same size 2. Cook in boiling salted water until tender 3. Chill in ice water 4. When cold cut the leeks in ½ Trompettes Trim and quickly rinse under cold water and dry To serve Place 200g of butter in a pan and stir until it turns to foam, add the gizzards and continue to stir for 1 minute. Add the lobster and keep coating with the butter (if the butter starts to change colour then it is too hot! If it stops foaming it is too cold reduce or add heat accordingly) When the lobster is hot add the baby vegetables for 1 minute and then drain everything through a colander but keeping the butter. Put the pan back on a high heat and deglaze with 200ml of white port, when the port is sticky add the jus, bring to the boil and season. Place the lobster, vegetables and gizzards in a small bowl so you can see all the ingredients with a lobster claw on top. Pour over a little white port jus and finish with a drizzle of the cooking butter. If your currently looking for work call the Elite Chef Division at Platinum Recruitment on 01202 203150 or email Andy on andy.sinclair@p-r-c.co.uk