Elite Chef Recruitment

Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Simon McKenzie - Head Chef - Isle of Eriska - Scotland 5 Red Star - 3 AA Rosette - Relais & Chateaux Find out more about Simon in our 60 seconds on the clock feature......... Simon where are you from? I am from Sunderland Which chef influenced you the most? I was mostly influenced by John Campbell in my latter years; however Paul Gayler played a huge part in setting my career path in my more formible years. What/where was your best ever meal? Best meal was the tasting room at Sat Bains with 4 other friends who are also chefs, the whole experience made the night memorable and the food was amazing flavours with such a light touch. What’s your favourite cookbook? The Flavour Bible is the book I most often have out at work; it is a great help when creating new dishes, it suggests an element you perhaps hadn't thought of. What is the next restaurant you want to visit? I would love to go to Can Roca or The Quay in Sydney. What’s your favourite produce to cook with? At the moment I have found a new confidence with fish and shaved off lots of sauces and elements historically I would over load the dishes with. Being on the west coast I am getting my hands on some of the finest fish in the UK and with that allowing the product to make its own statement without clouding it with unnecessary garnishes. A current favorite is Turbot, Truffled Leeks, Balsamic Onion and watercress. The dish is so simple but explodes with flavour when you eat it! Who would be in your fantasy brigade? My fantasy team would include; Larder – Grant Achatz (alinea) Meat – Simon Rogan Fish – Sat Bains Garnish – Shane Osborne Pastry – John Campbell And me on the pass kicking their arses!!! Where would you go on a stage? I would go to Murgaritz on a stage. If you weren’t a chef what would you be? Chief bra fitter for la Sennza or work on top gear What would be your advice to anyone looking to get into the industry? Make sure you are 100% passionate about food and what working in the industry entails, speak to someone who has been a part of the industry for a few years and then if you are still sure apply to a few good restaurants, Michelin if you can, that you know are focused on training and developing young chefs then get your head down and arse in gear and so for it; it’s a lot of hard work but you become a part of a huge family in catering where everyone knows each other, it’s a very rewarding career. For more information on Simon McKenzie and The Isle of Eriska Hotel, check out the Hotels website www.eriska-hotel.co.uk Simon Thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new role! Why not try and recreate Simon's Terrine of Pheasant and Foie Gras dish......Enjoy! See you next month Andy Terrine of Pheasant and Foie Gras, Quince, Orange and Grelots Serves - 40 Preparation Time - 1 Hour Cooking Time - 2 Hours Special Equipment - Waterbath & vac pac (optional), terrine mould Planning Ahead - The pheasant and chicken legs can be salted down and cooked a couple of days in advance and the jus to set the terrine can also be ready a day or two early. Terrine 3 Pheasants 1 loab foie gras sliced 2 cm thick 6 savoy cabbage leaves, stalk removed, blanched 3 carrots ¼ ed and roasted 5 banana shallots – roasted and peeled 150g miniature capers 16 pheasant legs 16 chicken legs 250g reduced veal glace 20 shitake mushrooms, stalk removed and sauted Sherry vinegar 200g vegetable oil 2 oranges sliced 200g molden salt Method Place the legs in a gastro tray with 200g molden salt, thyme and sliced orange. Cling film and leave in the fridge for 12 hours. Wash off under cold running water and placer in a vac pac bag with the vegetable oil and seal. Place in a waterbath on 85°c for 10 hours. Remove the legs and drain the fat. Carefully flake the meat from the bone removing any blood, sinew and skin. Place in a bowl. Mix with the warmed veal glace and the drained capers, season with salt and sherry vinegar. Butcher the pheasants to the crown and vac pac. Cook in a waterbath a 64°c for 25 mins. Refresh in iced water. Remove the breasts from the bird and remove the skin and trim. Season with kosher salt. Sear the foie gras in a very hot pan, season and deglace with sherry vinegar, remove and cool on a wire rack with a tray underneath to collect fats. Add the fats to the leg meat. Re season. Place the cabbage leaves on a plate, season and cling film, cook in the microwave on full power for 2 minutes. Drain on a clean cloth. Place all the other elements on a clean cloth and season with kosher salt. Line the terrine mould with triple cling film taking care to push it into the corners and edges. Layer the terrine starting with the confit meats, then foie, followed by pheasant and shallot and continue to build until all ingredients are used. Fold in the cling film, stab holes with a cocktail stick and tie the mould with string. Press with a heavy weight such as a box of butter for 12 hours. Remove the weight and string and turn out onto a clean board. Quince Pure 450g quince 100g granny smith 120g fresh orange juice 30g fresh lemon juice 220g sugar Method Peel and slice the quince thinly. Add all the other ingredients and vac pac. Steam for 30 minutes until the quince is tender. Place all of the ingredients into a blender and turn on full power. Pass through a fine chinoise and place in a squirty bottle. Orange Gel 400g fresh squeezed orange juice 12g ultratex Method Mix all of the ingredients together. Place in a squirty bottle. Croutes 1 ciabatta frozen sliced thin 20g olive oil Molden salt Method Place the sliced croutes onto a baking tray. Season with molden salt and drizzle with olive oil. Place in the oven at 180°c for 6-8 minutes. Place in a container. Grelots Trim the grelots leaving about 2cm of the stalk, cut in ½ and peel. Place in a vac pac bag and seal. Cook in the microwave until tender. Chill Drizzle a little oil onto he solid top and char the grelot ½‘s cut side down. Squirt with balsamic vinegar Garnishes Grelots Red vein sorrel Game jus Vinegarette Kosher salt To Serve Slice the terrine ½ cm thick. Square the edges and cut in 1/2. Brush vinaigrette over the sliced terrine and season with kosher salt. On a large square plate place 3 dots of quince puree down the left hand side and two more in between the gaps on the right and swipe left to right. Place the terrine in the centre of the plate. Remove 2 shells from the grelot and place neatly on the plate along with the remaining centre of the onion. Press 1 croute against the top of the terrine and another along the right hand side. Neatly arrange sprigs of the sorrel around the dish. Drizzle the orange gel dots around the plate. Drizzle the game jus around the plate filling the onion shells If you’re interested in working alongside top quality chefs such as Simon McKenzie send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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