Recipe: Cauliflower and white chocolate risotto

Blackpool Citizen: CULINARY SKILL: Young chef Paul Gable CULINARY SKILL: Young chef Paul Gable

STANLEY House sous chef Paul Gamble has been named as the next under-25 “Hot Shot” by Lancashire and Blackpool Tourist Board.

The talented chef, who works at the hotel’s restaurant Cassis, is to celebrate the accolade with a special dinner for 50 guest on Tuesday, June 9.

Paul, 24, joined the award-winning restaurant in Mellor in December 2006 and was promoted to sous chef within a year.

He has previously worked at two Michelin starred restaurants, Edmunds in Henley-in-Arden and Heathcote’s in Longridge. In 2003, he won the Coventry Chef of the Year and Egon Ronay Student Chef of the Year awards.

For the Hot Shots dinner, Paul will be serving up his own regionally inspired two-course menu for £15.00 per person, with three choices per course.

Oliver Cooke, general manager of Stanley House, said: “It’s fantastic that Paul has been recognised in this way, and it’s a credit to his skill and determination to succeed. He’s a great asset to the kitchen team and I hope his achievements inspire others to think about training for a career in hospitality.”

To mark the event, Paul has shared his recipe for cauliflower and white chocolate risotto,which will be served at the dinner, with Lancashire Telegraph readers.

Cauliflower and white chocolate risotto (serves six)

3 pea shoots
5 jelly squares
Small cauliflower florets
Raw cauliflower slices
Risotto base
Cauliflower puree
Small block of white chocolate to grate over the risotto
Chopped chives
Risotto base
370 g arborio risotto rice
2 shallots diced
370g white wine
840g cauliflower stock
Sweat the shallots in oil, add the rice and cook for one minute.

Deglaze with the wine until evaporated.

Add the hot stock, little by little, boiling constantly. The rice will take approximately 24 minutes.

Cauliflower puree
1 cauliflower head
500 ml water
75 g butter
150 ml cream

Place the cauliflower florets, finely sliced, into the water and butter and cook, reducing the liquor. When most of the liquor has evaporated, add the cream and reduce by a third. Blitz and pass.

Sour grape jelly
250 ml verjus (a juice made from sour grapes, available at most delicatessens)
50g sugar
2g Agar agar

Bring the entire ingredient to the boil, whisking well.

Pass and set in a lined tray.

Once set, cut into small, 2mm squares.

Finishing the dish: Heat a small frying pan with oil and gently fry the cauliflower florets until golden. Add a little butter and cook for an extra two minutes.

Finish the risotto with the cauliflower puree; this will add an intense and creamy texture to the finished product. Season well and add the chopped chives.

The risotto should have a fairly thick texture but still be runny. Spoon into bowls.

Place a few pieces of the grape jelly on top of the risotto.

Scatter the roasted florets over the risotto and decorate with the raw salad and pea shoots.

Serve the chocolate at the table with a grater — similar to the traditional Italian way of serving parmesan.

l To book a place at the Hot Shots dinner, call Stanley House Hotel on 01254 769200.

Comments

Post a comment

Remember you are personally responsible for what you post on this site and must abide by our site terms. Do not post anything that is false, abusive or malicious. If you wish to complain, please use the ‘report this post’ link.

click2find

Get Adobe Flash player
About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree