| Platinum Recruitment – Feature of the Month This Month’s feature:
This month Platinum's Elite Chef Division is proud to present Matt Gillan, head chef at The Pass restaurant which is based in the stunning South Lodge Hotel in west Sussex Matt has kindly taken time away from his 22 cover restaurant to provide us with the recipe, methodology and pictures for one of his stunning dishes The Pass restaurant certainly takes the 'chefs Table' concept to the next level in allowing its diners to experience a selection of stunning tasting menus whilst being closely involved in the drama of the Pass. As the customer, you are situated in the heart of Matt's kitchen, allowing you to see every integral part of each dish that Matt and his team have to go through to create his award winning food Matt uses seasonal produce from predominantly local suppliers to create his innovative tasting menus. After just 3 months of opening the doors of his new restaurant Matt was awarded 3 AA Rosettes which he has consistently retained. Matt has worked in some of the country's finest restaurants which include the now 2 Michelin Star Midsummer House and 3 Michelin Star Restaurant Gordon Ramsay. Matt has also worked under John Campbell at the 2 Michelin Star restaurant The Vineyard at Stockcross. After fulfilling his dream of travelling Matt took on the role of Sous Chef at South Lodge's 3 AA Rosette restaurant Camellia, this opportunity is what led Matt to take on the Head Chef role at The Pass With his background and vision Matt and his team have truly created a unique dining experience at The Pass; if you haven't already, it is well worth a visit To get a taste of what I'm talking about why not try and recreate Matt's Salmon Carpaccio dish For more information on Matt Gillan and The Pass Restaurant check out the hotels website:- Enjoy!! See you next month If you’re interested in working alongside top quality chefs such as Matt Gillan send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150 | |
| Salmon Carpaccio, crab and yellow pepper cannelloni, Langoustine, horseradish Ingredients 1 side salmon 500g picked white crab meat 10 Yellow peppers 2 Lemons, peeled (use peel) 1 Slice brown bread 1200g milk Langoustines Method Skin and pin bone the salmon. Cut down the middle and remove blood line. Top and tail the two sides of salmon. Wrap very tightly in cling film and freeze. Mix the crab with enough mayonnaise to bind. Season with the chives, salt and lime juice. Weigh into 60g piles. Spread along a length of cling film, roll and freeze. Juice the peppers. Remove the foam from the top. Weigh 260g of juice. Mix with the veg gel and bring to the boil. Pour over a flat tray to obtain a thin film. In a pan put horseradish, milk powder, sugar and milk. Bring to the boil and leave to infuse for 10 minutes. Pass the liquid and blend in the pro crema. Pass in to paco beakers. Freeze then churn Roll the bread out very thinly through a pasta machine. Cut into 2cm squares and place between 2 silpats. Bake for 8 minutes at 180¡c Jullienne the lemon zest and blanch in water 3 times, dry well then coat in the caster sugar and heat to 150¡c. Remove from heat and stir until it crystallises. To Assemble Lay salmon on a plate. Lightly dress with the vinaigrette. Place a canellonni on the salmon going from 12 o'clock to 3 o'clock. Set the bread tuille at 5 o'clock. Scatter the lemon zest around the salmon. Poach the langoustine for 1 minute. Place at 8 o'clock. Spread a few celery cress leaves around excluding the tuille. Roche the ice cream and place on the tuille If you’re interested in working alongside top quality chefs such as Matt Gillan send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150 | |
Tuesday 7 December 2010
5 Star *****
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