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. Click here to see our previous features This Month’s feature: Stuart Gillies – Gordon Ramsay Plane Food This month is a corker!! Chef Patron, Stuart Gillies of ‘Gordon Ramsay Plane Food’ has kindly provided Platinum’s Elite Chef division with the recipe, methodology for one of his signature dishes. ‘Gordon Ramsay Plane Food’ is a 180-cover, fine dining restaurant housed within Heathrow’s terminal 5. The restaurant offers unparalleled views of London’s skyline and a true behind the scenes glimpse of the world’s busiest international airport. Under the leadership of Stuart Gillies, the Plane Food team have developed a menu to accommodate any traveller – whether it be those travelling on international connecting flights with hours to wait or those with only a few minutes to spare before boarding. The menu was created to provide guests with a definitive choice of dining options to savour whilst enjoying the superlative views through the floor to ceiling glass windows over the bustling runway, or candid views into the busy kitchen. Prior to 2008 when Stuart was first appointed Chef Patron of the exciting new opening, Gordon Ramsay Plane Food, Stuart worked as Head Chef alongside the acclaimed Daniel Boulud and in 2003 opened Boxwood Café with Gordon Ramsay. His influences at this time also reflected a year spent in Rome at the Lord Byron Hotel and 3 years in Stockholm, Sweden. Not wanting to keep still for a minute, Stuart has ensured 2010 will be another busy year as he will be also responsible for the running of the newly refurbished Savoy Grill and looking for a new site for the immensely successful Boxwood Café If you’re feeling adventurous and up for the challenge, why not try Stuart’s ‘Grilled Sea Trout with Lemon Couscous and English Asparagus’ dish. For more information on Stuart Gillies and Gordon Ramsay Plane Food’ check out the restaurants website:- www.gordonramsay.com/planefood Hope you enjoy!! See you next month Andy

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Grilled Sea Trout with Lemon Couscous and English Asparagus Serves 4 Ingredients: 250g couscous 200g water 30g tomato puree ½ teasp of ground cumin Pinch of salt 2 tomatoes, quartered & seeds removed & flesh diced 1cm size Small bunch parsley Small bunch coriander Small bunch mint 2 lemons juiced 2 lemons very finely grated zest 4 tblsp olive oil 20g balsamic vinaigrette 6 spears of English asparagus Method: Put the cous cous into a large bowl with the tomato puree, lemon zest, juice, cumin and salt. Pour the boiling water on to the couscous, mix well and cover with cling film before leaving to stand in a warm place for 5 mins Remove cling film & re-whisk the cous cous, which will have set quite firm, taking care to remove any lumps. Add the tomato dice and roughly chopped herbs. Wash asparagus & cut off any of the woody end piece at a 456degree angle. Using a mandolin, slice the raw asparagus at a 45degree angle approx 3-4 mm thick, all the way up until the top 4 cm of the asparagus (take great care when using the mandolin, as the blade is very sharp, so don’t rush this process) Bring some lightly salted water to the boil, then plunge the tips of the asparagus into the water for 2 minutes then remove using a slotted spoon to a bowl of iced water Then plunge the sliced asparagus into the boiling water for 30 seconds only, remove with the spoon to the bowl of ice water. Leave to stand for a few minutes then drain the asparagus. Mix the sliced pieces into the cous cous mixture, season and keep the asparagus tips on the side (at this stage the cous cous can either be eaten at room temperature or reheated by adding a little olive oil and heating in a pan over a low heat with 4 tbsp water) Remove the sea trout from the fridge 20 mins before serving to take away the chill from the fridge Heat a ribbed griddle plate over a high heat. Season the seatrout with salt & pepper & spread well all over with olive oil. When the griddle plate is very hot, place the seatrout skin side down, onto the griddle plate at a 45 degree angle across the bars. Grill like this for 2 minutes, then lift the fish, twist 90 degrees & place back on to its skin. Cook for a further 2 minutes, so that the skin coloures well, & becomes crisp. Lift fish again & turn over on to the opposite side Cut the portion of seatrout on an angle leaving the skin intact. Season and serve on a large flat dish with the warm couscous and asparagus tips If you’re interested in working alongside top quality chefs such as Stuart Gillies send your CV to andy.sinclair@p-r-c.co.uk

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!

Stage – Goodwood 4 Star 2 AA Rosette www.goodwood.co.uk As is synonymous with the name ‘Goodwood’, the estate is the proud home to some of the country’s finest sporting facilities. With motor racing at the forefront, golf, horseracing, aviation and shooting all play a vital role in the estates sporting calendar. Having the benefit of being set over 1200 acres of spectacular West Sussex countryside, the estate lends itself to those looking for an alternative luxury getaway where food, sport and the beautiful scenery go hand in hand. Goodwood prides itself on being the largest organic farm in the south of England. Such a privilege is a huge advantage to the chefs lucky enough to work in their kitchens and benefiting from the estates very own livestock, dairy products and fruit & veg. All of which, including the livestock has complete traceability from “field to plate” When it comes to eating at the Goodwood, guests are spoilt for choice. The Main hotel boasts the 2 AA Rosette restaurant ‘The Richmond Arms’, the buzzing brasserie style restaurant the ‘Goodwood Bar & Grill’ and the traditional British ‘Richmond Arms Bar’ where you can enjoy Champagne & a Platter Board. If guests are looking for something a little different and a place to entertain then they can take advantage of the spectacular Goodwood House which stages private events, seminars, conferences and weddings. However, if you’re a member of any of the sporting facilities within Goodwood you can take advantage of the stunning private members club, ‘The Kennels’ which serves fantastic locally sourced food and was the location for this month’s stage. As mentioned, I was lucky enough to spend the day in the kitchens at the private members club, ‘the Kennels’. From the moment I arrived I was welcomed by all the team. This part of the estates culinary excellence is under the guiding hand of Head chef Richard Judd whose background includes working with the infamous 3 Michelin star chef, Pierre Gagnaire. During the mornings Mis en plas it became clear the emphasis was to let the fantastic home grown produce speak for its self. None of the dishes were made overly complicated and each plate that leaves the pass is executed to perfection. For me, the stand out dish of the day was the smoked venison. Smoked just 100 yards from the kitchen, using their own smoking chips the flavour was stunning. Perfectly smoked, yet still keeping the flavour of the venison with a butter like texture – A definite must should you find yourself passing! It was a real pleasure to work with such passionate chefs who genuinely care about what they do and the food that leaves their kitchen. Having listened to stories of mushroom foraging and seeing the fresh fish come straight in from the boat it was clear that this is a great place for any chef to learn and become part of a well established, professional and passionate team. From growing your own vegetables and herbs to being taught how to break down a saddle of venison, the opportunity for any chef to grow in these kitchens are endless A big thank you to Richard and all the team for a fantastic experience!! Platinum work with many of the country's finest establishments and at anytime have number of fantastic opportunities for hard working, dedicated and talented chefs. If you can see yourself working in an environment such as the Goodwood Estate 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!

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: Dave Watts – Hurst House On The Marsh – South Wales Tucked away on the far South-Western corner of the Welsh coast, Hurst House on the Marsh is an unexpected haven of luxury, a unique Grade II listed 18 bedroom hotel and spa dedicated to fine food, rest and relaxation. Originally a 16th century dairy farm, the hotel's main house and restaurant overlooks acres of marshland and an organic kitchen garden, while a large courtyard is enclosed by beautifully renovated outhouses containing sumptuous bedrooms and a bijou spa. At the helm of the kitchen is Dave Watts who spent 8 years at the highly celebrated 2 Michelin starred Le Manoir Aux Quat Saisons Raymond Blanc and Executive Chef Gary Jones are listed as Dave’s main influences and he aims to use his experience to bring a high standard, relaxed dining experience to his guests at Hurst house Dave works closely with resident Horticulturalist David Butt to take full advantage of the hotels kitchen garden to bring a truly seasonal relaxed dining experience to his guests. With Dave creating his locally sourced menu set within this stunning property, Hurst House is defiantly one to watch If your keen to sample one of Dave’s creations he has kindly given Platinum recruitment the ingredients, Method and picture for you to try out yourself. For more information on Dave and Hurst House check out the hotels website:- www.hurst-house.co.uk Hope you enjoy!! See you next month Andy Perl Las, walnut & celery salad Recipe		Click here to download a PDF Version
Pickled walnuts: - The pickling liquor: - 1 Litre Malt vinegar 5g clove whole 5g star anise whole 10g all spice berries 1g cardamon 5g ginger finely sliced 10g white pepper corns 10g orange zest	Toast together in a hot oven for 2 minutes
After you have lightly toasted the spices crush lightly with a pestell and mortar, then put all of the ingredients into a pan, place on a high heat until boiling. Once boiling remove from the stove and allow to cool to room temperature, once cool cover and leave at room temperature to infuse for 24hours. After 24hours strain off the spices and discard, reserving the liquor.
The brine: - 750g green walnuts (prick with pin all over, ensuring it’s to the centre of the nut) 1 litre water 150g salt Dissolve the salt in the water place the Pricked walnuts into the brine, leave the walnuts in the brine for 2 days change the brine for a fresh solution and repeat the process until the nuts have been in the brine for 10 days in total. After 10 days remove the nuts from the brine and rinse under cold water. Pat the nuts dry then place them into a dehydrator on 60 degrees for 24 hours until dry and black. Once dry put the nuts into sterilised jars, cover with the spiced vinegar and seal the jars. Place the jars in a cool dark place for 2 months. After around 2 months the nuts should be ready. Walnut vinaigrette: - 75g walnut oil 75g grapeseed oil 50g white wine vinegar 4g salt 2g garlic peeled & finely sliced 1g thyme sprig Pinch ground white pepper Place all ingredients into a bowl and whisk together to emulsify, leave to infuse for 2 hours, pass, check the seasoning of the vinaigrette with a lettuce leaf dressed with the vinaigrette. Reserve in a squeezy bottle.
Celery salt: - 40g celeriac julienne 20g picked celery leaves 4 course sea salt	dehydrate completely
Once the celeriac and celery are completely dry place into a grinder with the salt and grind to a fine powder. Pass through a sieve to remove any large pieces that might be left, reserve in an air tight container. Celery salad: - 40g peeled celery strips 40g celery stalk cut on an acute angle 10g celery leaves 300g water 100g ice (crushed or cubes) 3g salt (dissolved into the water) Prepare the celery and reserve in the seasoned ice water until required.
Walnut emulsion: - 100g milk 25g walnut halves 0.5g salt 15g walnut oil 0.2g lecithin powder	place into a small pan and bring to the boil, once boiling remove from the heat and allow to cool, pass off the nuts reserving the milk and the nuts. Peel the nuts and reserve for the toasted walnuts.
Add the oil and the lecithin to the milk and blend with a hand blender until smooth and holding a foam. Toasted walnuts: - 15g peeled walnut halves 15g walnut oil 50g butter unsalted Pinch salt (to taste) Take a small pan and place the walnut oil into it and allow to heat. Once hot add the peeled walnuts, and a little at a time add the butter to maintain a constant foam. When the nuts are golden brown add a pinch of salt. Remove the nuts from the hot fat and drain on a piece of paper. Perl las dressing: - 50g perl las (blue cheese) 6g chardonnay vinegar 40g creme fraiche 20g water Pinch cayenne pepper Place the crumbled blue cheese into a bowl with the vinegar and water, work together to form a smooth paste, pass to remove any lumps. Then add the creme fraiche and cayenne pepper (to taste). To serve Take a pickled walnut and peel the outer shell from it. Slice into desired shape/thickness. Drain the celery on a clean cloth until relatively dry, put into a bowl and dress with the walnut vinaigrette, taste. Place onto the plate with a few of the toasted walnuts, followed by a smudge of perl las dressing, pickled and more toasted walnuts. Arrange a little perl las dressed with the remainder of the vinaigrette left in the bowl, arrange on the plate as desired. Then put a little celery salt onto the plate and to finish spoon on a little of the walnut emulsion. 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

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

Stage – La Bécasse Chef – Will Holland 1 Michelin Star 3 AA Rosette La Bécasse is open from Tuesday dinner through to Sunday lunch serving Menu de Jour, Al a Carte, Gourmand Menu, Taste of La Bécasse and at Lunch, a Surprise Menu. www.labecasse.co.uk When you walk through the town of Ludlow, with it's beautiful 17th century buildings you come across a number of organic food suppliers, butters and local cheese makers. You instantly get the feeling that this is a favourite destination for the ‘foodies’. As if to confirm that feeling, La Bécasse - the stunning Michelin starred restaurant which is headed up by Acorn Award winner Will Holland is at the heart of this ‘foodie’ community. When I arrived, Will gave me a full tour of the restaurant. A traditional feel with well placed modern touches, this restaurant is a place that invites a truly memorable eating experience. Will has recently been named as one of the top ten chefs to watch this decade by the Good Food Guide. Having now seen his work and experienced his restaurant, coupled with his extensive plans for the future I can instantly see why he is a chef to look out for. I arrived in the kitchen and was introduced to the team, all extremely welcoming and happy to answer any questions or point me in the right direction. When Will took over, the kitchen was refurbished to his specifications. With every section visible, the kitchen works seamlessly. As you’d expect ‘the pass’ is at the front of the kitchen, the pastry towards the back and a stunning Bonnet suite stands proudly in the centre. After lunch service and finishing any final Mise en place the team took a well deserved break, ate their staff food (fresh tagliatelle recipes!!) and planned for a busy night. Service starts at 7pm and the restaurant is fully booked, Will runs the service in structured manner, everyone fully understanding what was needed and when. The kitchen has a real flow to it, the food is stunning. I was regularly invited to try and taste the food during the service with Will and the team explaining the reasons behind the combinations and flavours. One of the many stand out dishes was the confit leg and smoked loin of locally shot rabbit, foie gras terrine, passion fruit and celery salad with toasted brioche – Superb! For me, La Bécasse's main strength is Will's willingness to invest his knowledge and experience into his team. Will's knowledge of both front and back of house means you could really grow as a chef within this kitchen, as he oversees every part there is a real sense of structure and team work. Will expressed ‘that with the right attitude there is plenty of room for progression within my kitchen’ By coincidence my stage coincided with La Bécasse’s first year anniversary of winning their highly coveted Michelin Star. After cleaning down we all sat and enjoyed a celebratory drink, the team shared stories of the past year and plans for the future. I could tell this was a team that were going to achieve everything they set their mind to. A big thank you to Will and the team for a fantastic day, it was a great experience!!

Platinum Recruitment - www.p-r-c.co.uk 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: January 2010! Martin Burge - Whatley Manor - 2 Michelin Star, Member of Relais & Châteaux, 4 AA Rosettes, 5 Red Star - Inspectors' Choice Hotels Platinum are extremely excited to introduce our first ‘monthly feature’ of 2010. This month we are proud to announce 2 Michelin Star Chef Martin Burge has kindly provided us with the recipe, method and pictures for one of his desserts at Whatley manor Martin is one of only 15 chefs in the country to hold 2 Michelin stars and to top that off he achieved it in only 5 ½ Years!! Martin has also been recognized by The Independent as ‘Chef of the Year’ I’m sure you all had a busy Christmas and New Year, so what better way to treat yourself than sample this stunning dish. For more information on Martin and Whatley Manor check out the Hotels websitewww.whatleymanor.com Hope you enjoy!! See you next month Andy Mango Cannelloni with mint ice cream and pink grapefruit Serves 4 Chefs note Prepare the lime curd and mint ice cream a few days in advance to ease your workload. Chefs tip Many types of biscuit and tuilles go soft due to the humidity in the air. To prevent the mango cannelloni crisps going soft use silicon crystals and a tightly sealed container. List of equipment Ice cream machine Hand blender Silicone mat Rectangle plastic stencil ‘5cm by 8cm’ (this can be homemade from a Tupperware lid) Cyclical object of 3cm diameter 3cm round plain cutter Mango Mousse 200g Mango puree 60g Caster sugar 4g Leaf gelatine 100g Whipping cream 20g Lime juice Dissolve the leaf gelatine in plenty of cold water until soft. Gently heat up the mango puree and caster sugar together in a pan. Dissolve the gelatine into this mixture. Pass through a fine sieve and allow to cool down. Whip up the cream to form soft peak and then fold together with the mango puree and set in fridge.

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Lime Curd 125g Lime juice 125g Caster sugar 50g Butter Zest of lime 150g Whole eggs Heat up the lime juice caster sugar, butter and zest of lime together in a pan and set aside. In a separate bowl whisk your eggs until smooth and pour the hot lime mixture over the eggs and whisk until smooth. Place the combined mixture and cook over a bain marie until a thick curd is formed. Pass through a fine sieve into a bowl over iced water allowing the mixture to cool down quickly. Store in the fridge. Grapefruit jelly 115g Pink grapefruit juice 115g Stock syrup 50/50 5.5g Leaf gelatine Soak the leaf gelatine in cold water until soft. In a pan heat up the grapefruit juice and stock syrup. Add the soaked gelatine to the pan and once dissolved strain through a fine sieve. Set into a plastic container lined with Clingfilm, set in the fridge until firm to touch. Coconut gel 20g Desiccated coconut 100g Water 90g Coconut milk 75g Coconut puree 12.5g Caster sugar 0.5g Salt 8g Malibu 10g Veggie gel Lightly toast the desiccated coconut under a grill. Mix together the toasted desiccated coconut and water in a pan and bring to the boil. Take off heat and set aside to infuse. Strain through a fine sieve. Add the remaining ingredients and simmer for three minutes to activate the veggie gel. Set into a plastic container lined with Clingfilm. Set in the fridge until firm to touch. Mango cannelloni crisps 200g Mango puree 22g Anti humidity sugar 0.5g Neutral acid Place the ingredients into a bowl and blend the mixture with a hand blender until smooth. Using the plastic stencil spread the mixture evenly onto the silicone mat and bake in a preheated oven at 130oc for thirty minutes. Remove from the oven and trim the frayed edges. Return to the oven for a further thirty minutes until the cannelloni crisps have completely dried out. Whilst hot wrap around a cyclical object of 3cm in diameter. Store the mango cannelloni crisps in a tightly sealed container containing silicon crystals. Coconut foam 100g Milk 100g Coconut puree 25g Desiccated coconut Lightly toast the desiccated coconut under a grill. Place the toasted desiccated coconut into a pan with the milk and coconut puree and gently heat until simmering. Set aside to infuse for ten minutes. Strain the mixture through a fine sieve and once cool place in the fridge. Mint ice cream 100g Fresh Mint 300g Milk 300g Cream 175g Caster sugar 7 Egg yolks 5 Drops Mint essential oil “optional” Place the mint and milk together in a pan and simmer. Whisk the sugar and yolks together in a bowl until smooth. Add the hot mint infused milk to the egg yolks and whisk until smooth. Return the mixture to the pan on a low heat and continue to stir until the mixture thickens. Do not allow the mixture to reach boiling point or it will curdle. Pass the mixture through a fine sieve into a bowl. Add the cream and mint essential oil. Cool down quickly over a bowl of iced water. Churn the mixture in an ice cream machine. Coconut crisps 20 Strips of coconut 250g Stock syrup Place the coconut strips and stock syrup into a pan. Simmer until the coconut strips become translucent and slightly soft. Drain through a sieve and lay onto to a silicon mat. Cook in a moderately hot oven 175oc for approximately 10 to 15 minutes until golden brown and crisp in texture. To Garnish 1 Pink grapefruit 1 Mango 20 Leaves of salad mache Remove the outside layers of the grapefruit until only the flesh is remaining and then segment. Remove the outside layer of the mango. Cut the fruit avoiding the stone. Thinly slice and divide the mango as required. Wash the salad leaves in a deep bowl of iced water. Remove the salad leaves from the water. Drain and place in the fridge until required. To serve Cut the coconut gel with a 3cm cutter. Sprinkle the tops with caster sugar and caramelise with a blowtorch. Place the mango mousse into a piping bag and fill the mango cannelloni crisps with the mango mousse. Assemble the dish in the following sequence Mango canneloni Coconut gel Pink grapefruit jelly Pink grapefruit segments Mango slices Lime curd Quenelle of mint ice cream Salad mache Coconut crisps Coconut foam