Gluten-free Chef of the Year - Winner

Starter

Pan seared fillet of red mullet nestling on a chick pea gateau, topped with a

plum tomato achar with fresh oysters and a horseradish cappuccino.

 Main Course

Breast of pheasant , wild mushroom polenta,

Seasoned savoy cabbage, oven roasted shallots and baby beets

With a marsala jus

 Dessert

Vanilla and basil panacotta with balsamic roasted strawberries with

Strands of golden sugar  

Pan seared fillet of red mullet nestling on a chick pea gateau, topped with a

plum tomato achar with fresh oysters and a horseradish cappuccino.

Fish

2 x 125g of red mullet fillets

Remove any bones and scales on flesh and skin side of fish and cook in a hot pan ensuring skin side is crispy

Chick pea gateau

75 g cooked and drained chick peas

5 g x freshly chopped coriander

5g x freshly chopped chervil

5 g x freshly chopped sage

   1 x clove of crushed garlic

Salt and pepper

Lightly crush the chick peas in a bowl and add in the freshly chopped herbs and crushed garlic then dived into 2 and place into stainless steel rings and brown on both sides in a non stick frying pan with some olive oil

Parmesan ring

30 g x grated fresh parmesan

2 g black mustard seeds

Pre heat oven to 200c , mix the mustard seeds with the parmesan and lay out on a non stick mat approx 10 cm by 2cm strips , bake until golden brown and then peel strips of tray and while still plyable place into 2 stainless steel rings or round a rolling pin to get desired shape

Tomato achar

2 x plum tomatoes

¼ x red onion finely chopped

½ x green chilli finely chopped

2g x chopped coriander

½ x crushed garlic clove

5ml x white wine vinegar

5 g x sultanas

6 g x castor sugar

Blanch and de seed the tomatoes and chop into small dice (brunoise), sweat down the finely chopped red onion then add the chilli , coriander and garlic and cook for a further minute , add the white wine vinegar , sultanas and half the sugar and reduce until a chutney consistency , add in the tomatoes and season using the rest of the sugar salt and pepper

Horseradish cappachino

50 ml x fish stock

10ml x double cream

10ml white wine

2 g fresh gated horseradish

10g x butter

Reduce the fish stock with the cream , white wine and fresh horseradish by  2 thirds, pass through a fine sieve into a clean pan add in the butter and froth up using a hand blender

Garnish

6 shelled oysters

Sprigs of chervil

Plating up

Using a warm rectangular plate , place the chick pea gateau at the left  hand side with the mullet fillet skin side up place the cooked parmesan ring onto mullet and using 2 spoons make a quenelle of the tomato achar and carefully place the shape into the ring on top of the mullet , garnish with sprig of chervil , light warm the oysters and place from left to right away from the mullet fillet and lightly spoon over with the horseradish cappachino

Breast of pheasant , wild mushroom polenta,

Seasoned savoy cabbage, oven roasted shallots and baby beets

With a marsala jus

1 x whole pheasant

Remove the breasts ensuring the wing bone is left on ( for presentation reasons)

Heat a pan with some oil and when near smoking add the pheasant breasts skin side down and season with salt and pepper then turn the breast and transfer to oven ( 200c) for approx 8-10 minutes then take out and let rest for 5 minutes

Remove the legs , the meat can be used for a farce or mousse and chop the remainder of the bone for stock

Wild mushroom polenta

25g x morels

50ml ruby port

1 tsp dried morel powder

87g polenta

57g butter

57g grated parmesan cheese

3 sprigs flat leaf parsley , chopped

500ml vegetable stock

Soak the morels in the port , put the vegetable stock in a pan and bring to boil and add in the morel powder, slowly add in the polenta , stirring all the time cook for about 4 minutes then beat in the butter , parmesan parsley and check the seasoning , finally add in the soaked morels and check seasoning again and spread onto non stick tray

Roast shallots and beets

6 large shallots

6 baby beetroots

1 clove of garlic

1 bay leaf

25g castor sugar

50ml marsala

Rind of ½ an orange

100ml vegetable stock

Peel the shallots and baby beetroots and place in a hot heavy bottomed pan with the garlic , bay leaf and orange rind , add in the sugar and stir to ensure all vegetables are evenly coated in the sugar and in the marsala and vegetable stock and cover with tin foil and place in a hot oven for approx 15/20 minutes

Savoy cabbage

½ small savoy cabbage

¼ slice onion

50g butter

Salt and pepper

Melt the butter in a pan and add in the Finley shredded the cabbage and onions and cook over a medium to low heat until the cabbage and onions have wilted season with salt and cracked black pepper

Marsala jus

2 shallots finely diced

1 crushed clove of garlic

275ml marsala wine

450 ml game stock

1 sprig of thyme

10g butter

Sweat off the shallots , garlic and thyme in a saucepan add the marsala and reduce by ¾ s , add in the game stock and reduce until the sauce has the correct consistency final whisk in the butter to give the jus a niceNational Institute for Health and Clinical Excellence - an independent organisation responsible for providing national guidance on promoting good health and preventing and treating ill health. NICE had produced a clinical guideline on the recognition and assessment of coeliac disease. shine and velvety texture

Garnish

1 slice of dried pancetta

3 asparagus tips

Sprig of chervil

Plating up

Using a large square plate arrange the roast shallots and baby beets alternatively at equal distance down the left hand side , using a round stainless steel mould cut the desired polenta out and fry quickly on both side the place near centre of plate adjacent to approx shallot and beet 4and 5 , top the polenta with some of the shredded savoy cabbage then place the cooked pheasant breast on top the cabbage , in the bottom right hand side place the 3 asparagus spears and in the top right place a small ( 1 portion size) silver sauce pot , place the dried pancetta on top of the pheasant and lightly drizzle with the jus and place the remainder in the small pot , then finish by placing chervil sprig on top of pancetta and over each of the shallots

Vanilla and basil panacotta with balsamic roasted strawberries with

Strands of golden sugar 

Pannacotta

125ml double cream

125ml soy milk

20g castor sugar

3 leaves of gelatine

1 vanilla pod deseeded

4 leaves of basil finely shredded

Place milk , cream , sugar vanilla pod and  basil in a saucepan and heat up over a low heat , meanwhile soak gelatine in cold water and when soft , squeeze of any excess water from the gelatine and add to cream and milk mixture , pour into mould ( approx 150ml)  and place in refrigerator and chill over night

Balsamic strawberries

125g strawberries

25 g caster sugar

50ml balsamic vinegar

Place the balsamic vinegar in a saucepan and bring to the boil and reduce until slightly sticky to touch and place in the strawberries and let them cook in the liquer for approx 2 minutes making sure not to overcook the berries

Golden sugar

50g castor sugar

Water

To make the spun sugar, 50g of castor sugar in a saucepan with 4-5 tablespoons water over very low heat, stirring until sugar dissolves. Brush sides of the saucepan with cold water to prevent crystals forming. Don't stir at this stage, but continue cooking until the sugar turns golden. Remove from heat. When sugar is plyable using a spoon slowly drizzle round the end of a stainless steel rod or sharpening steel to form a spiral shape and when the sugar has set slowly and carefully remove from rod or steel

Plating up

Place pannacotta into a container of hot water and tip out onto left hand side of a rectangular plate to the left hand side place approx 3 or 4 of the balsamic roasted strawberries , gently place the sugar spiral over pannacotta letting the end rest near the strawberries and garnish with a sprig of sweet basil in the pannacotta