If your a fan of Great British Menu, you will know that we are currently in finals week, with the hotly anticipated banquet to commemorate the heroes of the D Day landings airing on Friday 6th June.
One of the chefs competing this week to try and have the honour of cooking a course at the banquet is David Kelman, Executive Head Chef at Ellenborough Park.
David was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales. David has played a big role in achieving Three AA Rosettes for The Beaufort Dining Room at Ellenborough Park, Gloucestershire’s first ever and only Five Star hotel.
He is also an avid fundraiser for children, and was involved in Chefs’ Night Out in 2011, an event to raise money for the South Wales Children’s Hospice, Tŷ Hafan. David’s contribution to the auction was to cook a meal for someone in their own home and he raised an impressive £4,700. He also cooked for the Sunrise Walk, which was arranged by the bereaved children’s charity, Winston’s Wish.
David respects quality food, and makes a point of buying locally and cooking according to the seasons. His favourite ingredients include quail and lamb, but his idea of a perfect meal is a good glass of wine with cheese, ham and pickles and some fresh crusty bread.
I’m excited today to share with you one of his own recipes. I’ve tried it for myself and although my presentation wasn’t a patch on Davids, the tastes and flavours were really good. I found a couple of bits a little tricky – for example making the potatoes barrel shaped (never tried that before!). Also I couldn’t find any beetroot powder, so left that out. All in all though, a do-able dish for an keen amateur. Perfect for impressing at a dinner party and perfect for spring!
ROAST FILLET OF COD, WARM SALAD OF BABY VEGETABLES, SAFFRON TURNED POTATOES AND TOMATO DRESSING
Centre cut cod fillet from a 2kg plus sized fish
4 baby plum or cherry tomatoes
200ml light olive oil
1 clove garlic (sliced)
8 large new potatoes
1 clove garlic (siced)
Cherry Tomatos & Vegetables
10 baby plum or cherry tomatoes
Light olive oil
Salt and pepper
4 spears asparagus (peeled and blanched)
6 baby fennel (cooked and pulled apart)
8 baby carrots (peeled and cooked)
4 baby beetroot (peeled and cooked)
200kg baby spinach
10g butter (for vegetables)
Soft butter (to brush plate)
To prepare the cod
Trim the cod fillet into a neat, long even piece. Lightly salt the fish, roll tightly in clingfilm and place in the fridge for six hours. Remove from the fridge, wash the salt off and re-roll in clingfilm. Cut into four equal pieces.
For the tomato dressing
Warm the oil with the garlic in a pan.
Place the tomatoes into a blender and blend until they are broken down. Slowly pour the garlic infused oil into the tomatoes as the blender is still going – this will emulsify. When thick and smooth, remove from the blender and place into a container.
For the Saffron Potatoes
Peel the potatoes. Using a knife, trim into the barrel shape. Place into a pan of cold water with the garlic and a pinch of saffron and salt. Cook until soft, then chill over cold water.
For the Cherry Tomatoes
Slice the tomatoes in half and season. Drizzle with a little olive oil and place into a warm, low oven and leave for about six hours until soft.
For the cod
Remove the cod from the cling film and with a hot non-stick pan, add a little oil and place the cod skin side down into the pan. When you have some colour on the skin, turn the gas/electric down to low and leave for five minutes. Turn the fish and cook on the other side for a further four to five minutes, until cooked.
With a pastry brush, lightly brush the softened butter over the plate and dust with the beetroot powder. Shake off any excess powder.
To assemble and serve
In a warm pan, wilt the spinach and season. Dry in a cloth so no excess juices leak onto the plate.
Warm the potatoes and vegetables in a pan – make sure the beetroot is warmed up in a different pan so that it does not bleed onto the vegetables. Season and add a little butter.
Plate a small amount of spinach in the middle of the plate, then arrange the cod on top.
Dress the plate with the tomatoes, vegetables and potatoes as pictured. Drizzle some of the tomato dressing around the plate.
Images courtesy of Wired PR and Ellenborough Park website.