Hello again, well what a week it’s been. Had our first Xmas party so the long haul of turkey has begun, the party did not go as smoothly as expected, but it happens and we will learn and get stronger from it. I’m sure there will be more from me about Xmas in the future but let’s try and stay away from it for a few more days at least. On another note we had some amazing Brill delivered this week and really enjoyed getting them on the specials menu.
We served them with a celeriac puree, sautéed wild mushrooms, truffle mashed potato & a red wine reduction, it was well received by those clever enough to order it and not the usual fish & chips. This Xmas is going to be interesting, it will be my first where the buck starts and finishes with me, should be fun, well I hope its fun or the last 14 years of training will be worth as much as a Tesco value mince pie!
On a lighter note, I spent my spare time this week playing with chicken. It seems to be the meat that people who don’t really know what they like to eat order most of the time, so I am trying to play with the garnishes and hope that it broadens peoples palate enough to try something a little different and learn to enjoy food instead of using it as fuel. I’m always looking for new ideas and love chatting to different chefs about what there up to. I have been looking at current trend in food and restaurant culture, to the extent that I have started tweeting and conversing with chefs from all over the country and even a couple from overseas, its really pleasing to see that no matter how big the name chefs will answer your questions and queries (well most big names).
Also i have found possibly the best website a young chef could wish for; its called the staff canteen http://www.thestaffcanteen.com/ the guys using this site are very forward with their advice and if you post a question or ask for some advice someone will reply to you and for young enthusiastic chefs that is the best thing you can ask for. So from me I would like to thank you to @alexw @benchef @chef1, @chefbennett01 & @chefzilla their advice has really helpful.
So where is this week’s recipe I hear you guys asking, well here it is. This soup is a real winter warmer and if you didn’t like Jerusalem artichokes before this soup could easily change your mind. To make it a bit more of a dinner party starter the addition of truffled crème fraiche goes a really long way. I really hope you guys try this and enjoy it, leave me some feedback if you do, I would love to see what you guys think.
So until next time have fun, stay safe in the cold weather and cook yourself some really tasty bits for you and the one you love.
Jerusalem artichoke soup
400g Jerusalem artichokes
100g chopped shallots
100ml dry white wine
1l vegetable nage/stock
150ml double cream
Salt and pepper
Fill a plastic container with 2l water and squeeze the lemon into the water. Peel the artichokes and place in the lemon water. Dry the artichoke and slice. Sauté the shallots in a pan for 3 mins until golden in colour, add the artichokes and cook for a further 5 mins. Add the wine and cook until all wine has evaporated, add the vegetable nage/stock and bring to the boil and cook until the artichokes are softened. Blend the soup and pass return to the stove and add the cream check the seasoning cook for 5 minutes and chill till needed.
But remember live to eat don’t eat to live