大象传媒

So each day we are going to give you a Michelin star recipe and tip to making the perfect Christmas dinner today is starters.

There is no one better qualified then John Williams, he's the executive Chef at The Ritz London and Chairman of Royal Academy of Culinary Arts and he's a sand-dancer!

At the age of 19 John passed by the Ritz and thought to himself "I want to cook there" fast forward a few years and not only does he cook there but he heads up a team of 65 other chefs and classes Prince Charles as one of his regulars.

IDEAS FOR A STARTER
SMOKED SALMON BLINIS
INGREDIENTS

125 g strong flour
125g buckwheat flour
15g yeast
陆 pt. Milk (warm)
录 pt. Sour cream
3 no eggs
1 tsp salt

METHOD
Mix warm milk and yeast together
Stir yolks into cream and add to milk mixture
Pour milk mixture onto flour and salt and stir to a thick batter
Cover and leave in warm place for 1 hour
Whisk egg whites and fold into batter mixture
Cover again and leave in warm place for another hour
Brush pans with melted butter and put on medium heat
Pour a ladle full batter into each pan
Turn over blinis when underside is brown and take off heat when both sides are brown
Serve with Caviar and a Sour Cream or with Prawns and a Cocktail Sauce

CONSOMME OF WILD MUSHROOMS

INGREDIENTS
1kg Mixed wild mushrooms
500g Button mushrooms
100g Dried Cepes
200g Shallots
3 ltr Vegetable Stock
Garlic head
Seasoning
9 Egg whites
1 Bouquet garni
600g Ravioli paste
150g Cepes finely diced
50g Butter
50g Shallots diced
50g Chives chopped
50g Chervil chopped
20g Garlic chopped

METHOD:-
Clean and trim the wild mushrooms and cut 陆 into fine slices and julienne as according to the mushroom type
Mince the remainder of the wild mushrooms, button mushrooms and dried cepes
Mix the minced mushrooms with chopped shallots, head of garlic, bouquet garni and egg white until totally mixed
Place this mixture in a tall pan, pour on the vegetable stock, mix again and bring to the boil so a crust is formed. Allow to cook for a further 30 minutes
Pass through a muslin and reserve
Saut茅 cepes along with the shallots and garlic then flavour with chives and chervil
Spoon into ravioli paste and make 3 tortellini per portion. Poach in boiling salted water
Place the raw sliced mushrooms into a cup along with the cooked tortellini and pour on seasoned consomm茅 flavoured with chives and chervil.

VELOUTE OF JERUSALEM ARTICHOKE WITH WILD MUSHROOM, TRUFFLE TORTE

INGREDIENTS
2 kg Jerusalem artichoke
200g Onions
1 Thyme
1 clove Garlic
250 ml White wine
3 ltr Vegetable stock/Chicken stock
200ml Double Cream

METHOD
Sweat off the onions with the thyme and artichokes.
Add the white wine and then reduce, then pour in the stock and then add the cream.
Sweat down the chopped mushrooms add double cream and reduce to consistency, add chopped truffle and thyme mould into a ball then chill
Place torte into the oven and cook till golden brown
Place in a blender and then puree till smooth

OXTAIL CONSOMME, TRUFFLE RAVIOLI

INGREDIENTS
1kg Oxtail
250g Onion
25g Carrot
25g Celery
25g Celeriac
25g Mushrooms
1 Bay leaf
5 Garlic gloves
1 sprig Thyme
1tbsp Tomato puree
4l Veal or beef stock
500ml Port
750ml Red wine
75g Butter
75g Flour
Egg white

PASTA
200g Pasta flour
2 Egg yolks
1 Whole eggs
10ml Olive oil
1tsp Salt
25ml Saffron water

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