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: Steve Smith - The Devonshire Arms Country House Hotel & Spa - 1 Michelin Star / 4 AA Rosette – 4 Red Star This month we have a real treat! Michelin Star Chef Steve Smith has kindly provided Platinum’s Elite Chef division with the recipe, methodology and pictures for one of his signature dishes. Situated within the confines of the Bolton Abbey Estate you will find The Devonshire Arms. With the estate providing the majority of the seasonal game and fish and the vegetables and herbs from the hotel's kitchen garden you can start to see that the finest ingredients coupled with the most professional of hands are the quintessential attributes to The Devonshire’s showcase restaurant ‘The Burlington’. Head Chef Steve Smith has performed to the highest of standards and held a Michelin star for over 10 years through both his previous employment and now at the Devonshire Arms. Through his outstanding work he was recently awarded the coveted 4th AA rosette. This award elevated The Devonshire arms to one of only 24 restaurants in the country to achieve this 4 AA Rosette status. If you feeling adventurous and up for the challenge, why not try Steve’s ‘textures of Lamb’ dish. For more information on Steve Smith and The Devonshire Arms check out the restaurants website:- www.thedevonshirearms.co.uk Hope you enjoy!! See you next month Andy		Click here to download a PDF Version
Lamb textures – wild garlic & broccoli puree – goat’s cheese - olive gnocchi - rosemary and garlic jus Lamb 4 x 80g portions lamb loin 2 cloves garlic 4 sprigs rosemary 20 g lamb fat 60g blanched and trimmed lamb sweetbreads 2 lamb kidneys trimmed Method Place each lamb portion into a sous vide bag, divide the remaining ingredients between the bag and vac on 20mb. When required poach the lamb loin at 60oc for 14 minutes. Remove from the bath and allow to rest for 10 mins. Remove the lamb from the bag, season and caramelize the lamb evenly in lamb fat. Add the sweetbread and Kidney. Add knob of butter, a clove of garlic and rosemary sprig. Continue to cook, but do not burn the butter. The lamb and kidney should be medium rare. The sweetbread golden brown and just cooked through Season and slice as required. Lamb shoulder boudin 50g Confit lamb shoulder 2g Confit garlic 20g chicken mousse 2g chopped blanched parsley Salt & pepper 30g parsley breadcrumbs
Method Chop the lamb shoulder finely; add the mousse, garlic, and parsley. Season to taste Roll the mixture into boudin’s 4cm in length. Cook for 10 mins at 60oc. Remove from the cling film and roll in the breadcrumbs. Serve immediately Lambs tongue 2 slow cooked lamb tongues’s cut into 2 cm dice 3 pieces per person Method Reheat the lambs tongue in the lamb sauce. Lamb sauce 1 kg lamb neck chopped ½ onion chopped ½ celery stick chopped ½ carrot 1 head garlic 4 sprigs rosemary 3 plum tomatoes 375ml noilly prat boiled 1 litre lamb stock Method Chop the lamb neck and roast until golden brown. Remove from the tray and drain to remove all excess fat. Deglaze the tray with 500ml water to get all the caramelised lamb juices. In a pan sweat all the vegetables except the tomato until soft. Do not colour. Add the wine and reduce by 2/3. Add 2/3 of the neck and the stock and the meat juices. Bring to the boil, skim. Add half the rosemary and garlic reduce by half. Pass through a chinois and then double muslin. Place in a clean pan; add the remaining lamb neck, rosemary, garlic and tomatoes. Reduce by 1/3. Pass through a chinois and then double muslin twice. Correct seasoning with salt and lemon juice. Store until required Garnish 80g spinach 20g wild garlic Emulsion Salt Method Wilt the garlic and spinach in the emulsion, drain season, serve immediately. Olive/ Tapenade gnocchi 350g Baked and pureed Duke of York potatoes 3 table spoons Tapenade 80g parmesan 2 egg yolks 180g flour Method Mix the potato, Tapenade, and cheese, and egg yolks and then the flour. Check seasoning. Roll into a long sausage, approximately 3cm in diameter. Cut into 2.5cm pieces. To cook, place in simmering salted water until they start to float. Refresh in iced water, remove and toss in a little oil, store until required. To serve. Colour on both sides in a non-stick pan, add a little emulsion to coat. Serve Broccoli and wild Garlic puree 1 head broccoli 30g wild garlic 2ooml double cream Salt Method Remove the broccoli florets and blanch until cooked in boiling salted water, refresh. Blanch the wild garlic and refresh. Juice the broccoli stalks and add the liquid to the cream, reduce by 1/3. Place all ingredients into a blender and blend till smooth. Place in a paco jet beaker and freeze. Paco three times before use. Warm and season the puree as required. Confit Tomatoes 15 baby plum tomatoes on the vine. Pinch salt Pinch sugar 1 tbspn pommace oil Method Blanch and skin the tomatoes, season with salt and sugar, roll in a little pommace oil. Place on a tray. Place in a hold o mat until semi dried. Goats cheese bon bon 25g st moure goat’s cheese 25g yellison goats log Method Cream the two goats’ cheeses together. Place in the fridge to set. Roll into 12g balls. Panee in breadcrumbs and set aside Deep fry at 160oc until crisp Make sure they do not explode. To serve Place a swipe of puree on the side of the plate. Place the spinach to the right side of it. Arrange everything else around neatly. Pour the sauce into a sauce jug to be served at the table. If you can see yourself working in an environment such as The Devonshire Arms then contact Andy on 01202 203150 or email your CV to elitechef@p-r-c.co.uk to find out about the fantastic nationwide positions we have available!