Sophie Wright, highest achiever at the Craft Guild of Chefs Graduate Awards 2006, was on hand to provide visitors with tasty delights in the Skillery at Hospitality 2007, creating modern brasserie dishes, sponsored by Tilda.
Sophie was invited to demonstrate in the Skillery following a remarkable year. She studied at Westminster Kingsway College where she was awarded with the Highest Achieving Female Student and the Highest Achieving Competition Chef accolades before being awarded top achiever at the prestigious Craft Guild of Chefs Graduate Awards with the highest scoring mark in the competition.
Sophie was joined on the stage by her head chef, Rex Newmark of Beach Blanket Babylon, to create a trio of delightful dishes, including two that displayed the versatility of Tilda rice.
Sophie began by producing a stylish starter of Ham Hock Terrine with Homemade Piccalilli. Meanwhile Rex took to work on a traditional Italian Risotto with Dolcelatte, using Tilda Arborio Rice. Sophie completed the show with a snack produced from leftover Risotto, perfect for a starter dish or bar snack option.
Mark Lyddy, Tilda’s development and marketing controller, said: “It was fantastic to see Sophie demonstrating how versatile rice is and how quickly quality dishes can be produced. Hopefully seeing someone of Sophie’s calibre, who’s achieved so much over the last year, will inspire those who came to see her at Hospitality 2007 in the future.”
For more information on Tilda Foodservice please call 01708 717 777 or visit www.tildafoodservice.com
Ham Hock Terrine with Homemade Piccalilli
For the terrine:
2 ham hocks, 1 carrot, ½ a leek, 1 stick of celery, sprig of thyme, 2 bay leaves, 4 peppercorns, 1 onion, chopped parsley, 6 leaves of gelatine
- Soak the ham hocks overnight in cold water to extract the salt.
- The following morning, remove the hocks from the water and place in a pot with fresh water and the vegetables and herbs. Bring to the boil and keep skimming the surface to remove the scum that will appear. Cook for 2-3 hours until the meat pulls away from the bone.
- Remove the hocks and chill. Pass the stock through a sieve, discarding the vegetables and taste to check for seasoning. Reserve 1 litre of the stock for the terrine.
- Flake the hock meat and mix with a little chopped parsley.
- Line a terrine mould with clingfilm.
- Soak the gelatine for 15 minutes and dissolve in the warm stock.
- Layer the meat and the stock n the mould pushing down to ensure no gaps, seasoning every layer. Once filled leave to set in the fridge.
For the piccalilli:
25g silver skin onions halved, 30g cauliflower florets, 30g cucumber deseeded and cut into cubes, 20g French beans in 1cm dice, 75g rock salt, 185ml white wine vinegar, 1tsp English mustard powder, 1 tsp ground ginger, 1 tsp turmeric, 1 tsp yellow mustard seeds, 1 clove garlic chopped, 175g light muscovado sugar, 1½ tbsp cornflour
- Prep all the vegetables and leave in the salt overnight in a drainer to remove any excess water.
- Put the vinegar and spices in a pan and bring to the boil.
- Drain the vegetables and add to the vinegar and spice mix. After 10 minutes add the sugar.
- Make the corn flour into a paste with water and add to the mix. Boil to thicken then allow your piccalilli to cool.
To serve: Slice the terrine and serve with a small salad and quenelle of piccalilli.
Dolcelatte risotto with red chard and walnuts
600g Tilda Arborio rice, 100g butter, 20ml olive oil, 3 banana shallots diced, 1 stalk thyme diced, 1 celery stick diced, ½ leek diced, 3 cloves garlic finely chopped, 1½ litres vegetable stock, 300ml white wine, 300g Dolcelatte, 100ml double cream, 100g walnuts, 1 bag red chard
- Warm the butter and olive oil in a pan then add the vegetables and sweat until translucent.
- Add the Tilda Arborio rice and stir to coat in the juices from the pan.
- Add the white wine and allow to evaporate. Add a ladleful of warm stock and allow to evaporate. Keep stirring the risotto and adding the stock a ladleful at a time.
- When the rice is nearly cooked, add the Dolcelatte and season. Add a splash of cream and a big knob of butter to end.
To serve: dress the red chard with a basic vinaigrette and pile on top of the risotto, sprinkle with walnuts.
Serves 4
Deep fried Dolcelatte risotto balls with chive and lemon mayonnaise
Cold Dolcelatte risotto made as per the above recipe, 200g flour, 4 eggs beaten, 200g bread crumbs.
- Roll the cold risotto into golf size shaped balls. Pane in flour, beaten egg and dried bread crumbs.
- Deep fry in hot vegetable oil for about 4-5 minutes. Remove when golden brown and drain on absorbent paper.
For the mayonnaise:
3 egg yolks, 1 lemon, 150ml olive oil, 1tsp French mustard, 2 tsp chives chopped
- Whisk the yolks with the juice and zest of the lemon and the French mustard. Slowly add the oil, a little at a time, whisking continuously until you have a thick consistency. Season to taste and add the chives.
To serve: Sprinkle the balls with salt and serve with the mayonnaise on the side.
Serves 4 |
