´óÏó´«Ã½

By Ìý

This is a fairly complex dish but it’s worth the effort. Start with the purees that dress the dish, then prepare the blue cheese stuffed date – these can all be done well in advance. Prepare the rosti and chicken when you want to serve the dish.Ìý

Ingredients for the onion puree

·ÌýÌýÌýÌýÌýÌýÌýÌý 6 XL white onions

·ÌýÌýÌýÌýÌýÌýÌýÌý 250g Butter

·ÌýÌýÌýÌýÌýÌýÌýÌý Salt

·ÌýÌýÌýÌýÌýÌýÌýÌý Water to cover

·ÌýÌýÌýÌýÌýÌýÌýÌý Splash of oilÌý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Place oil and butter in a wide base pan

·ÌýÌýÌýÌýÌýÌýÌýÌý Sweat off the onion adding no colour in the process

·ÌýÌýÌýÌýÌýÌýÌýÌý Once sweated off add water to cover and continue to cook off until a pulp

·ÌýÌýÌýÌýÌýÌýÌýÌý Blitz then seasonÌý

Ingredients for the date puree

·ÌýÌýÌýÌýÌýÌýÌýÌý 250g of chopped dates

·ÌýÌýÌýÌýÌýÌýÌýÌý 2 earl grey tea bags

·ÌýÌýÌýÌýÌýÌýÌýÌý Water to coverÌýÌý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Place all ingredients in a pan and cook out until the dates are a pulp

·ÌýÌýÌýÌýÌýÌýÌýÌý Blitz and season

Ingredients for the stuffed Date

·ÌýÌýÌýÌýÌýÌýÌýÌý 30g blue cheese

·ÌýÌýÌýÌýÌýÌýÌýÌý 1 madjool Date

·ÌýÌýÌýÌýÌýÌýÌýÌý 50g flour

·ÌýÌýÌýÌýÌýÌýÌýÌý 2 eggs beaten

·ÌýÌýÌýÌýÌýÌýÌýÌý 50g panko breadcrumbs blitzedÌý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Roll the blue cheese weighing 30 grams

·ÌýÌýÌýÌýÌýÌýÌýÌý Roll out between 2 sheets of parchment paper the madjool date

·ÌýÌýÌýÌýÌýÌýÌýÌý Wrap the blue cheese inside of the date

·ÌýÌýÌýÌýÌýÌýÌýÌý Dip in the flour, then egg mix and finely the blized breadcrumbsÌýÌý

·ÌýÌýÌýÌýÌýÌýÌýÌýÌýShallow fry to brown and then bake for 15 minutes to finishÌýÌýÌý

Ingredients for the Swiss Rosti

·ÌýÌýÌýÌýÌýÌýÌýÌý 5 Large Potatoes (grated)

·ÌýÌýÌýÌýÌýÌýÌýÌý ½ XL white onion (dice)

·ÌýÌýÌýÌýÌýÌýÌýÌý 100g butter

·ÌýÌýÌýÌýÌýÌýÌýÌý 20g potato starch

·ÌýÌýÌýÌýÌýÌýÌýÌý 2 eggs

·ÌýÌýÌýÌýÌýÌýÌýÌý SaltÌý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Grate the potatoes and mix with the diced onion

·ÌýÌýÌýÌýÌýÌýÌýÌý Mix in the eggs, butter, potato starch and season well

·ÌýÌýÌýÌýÌýÌýÌýÌý Heat up oil in a half gastro tray

·ÌýÌýÌýÌýÌýÌýÌýÌý Place the mix into the gastro around 2cm deep and fry off

·ÌýÌýÌýÌýÌýÌýÌýÌý Move to the oven for around 10 minutes at 180degrees

For the chicken

·ÌýÌýÌýÌýÌýÌýÌý Take a chicken breast with the skin onÌýand season

·ÌýÌýÌýÌýÌýÌýÌý Pan fry, on both sides til golden

·ÌýÌýÌýÌýÌýÌýÌý Finish by baking in the oven until cooked all the way through

·ÌýÌýÌýÌýÌýÌýÌýÌý

Ìý

Ìý

Ìý

By Nathan Wall<?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" />

Ìý

Start pork scratching and hazelnut crumb and then with the squash puree that you’ll use as the first layer on your dish

Ìý

Ingredients for the pork scratching & hazelnut crumb

·ÌýÌýÌýÌýÌýÌýÌýÌý 1kg pig skin

·ÌýÌýÌýÌýÌýÌýÌýÌý 300g hazelnuts

·ÌýÌýÌýÌýÌýÌýÌýÌý salt

Ìý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Cut excess fat off the pig skin, season and begin to roast 180degrees

·ÌýÌýÌýÌýÌýÌýÌýÌý When crisp take out the oven and cool

·ÌýÌýÌýÌýÌýÌýÌýÌý Toast the hazelnuts and cool

·ÌýÌýÌýÌýÌýÌýÌýÌý Blitz together and dry out

Ìý

Ingredients for the butternut squash puree

·ÌýÌýÌýÌýÌýÌýÌýÌý 5 butternut squash

·ÌýÌýÌýÌýÌýÌýÌýÌý ½ xl white onion dice

·ÌýÌýÌýÌýÌýÌýÌýÌý 250g butter

·ÌýÌýÌýÌýÌýÌýÌýÌý 2 cloves of garlic

·ÌýÌýÌýÌýÌýÌýÌýÌý Salt

Ìý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Dice squash and onion and begin to sweat it off

·ÌýÌýÌýÌýÌýÌýÌýÌý Add the cloves of garlic

·ÌýÌýÌýÌýÌýÌýÌýÌý Cook to pulp

·ÌýÌýÌýÌýÌýÌýÌýÌý Blitz, season, pass

Ìý

Ingredients for the butternut squash fondant

·ÌýÌýÌýÌýÌýÌýÌýÌý 2 butternut squash

·ÌýÌýÌýÌýÌýÌýÌýÌý 500g butter

·ÌýÌýÌýÌýÌýÌýÌýÌý 300g duck fat/ or chicken stock

Ìý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Cut the butternut in to blanks around 5cms

·ÌýÌýÌýÌýÌýÌýÌýÌý Confit the butternuts and then cut out when cool

Ìý

Ìý

Pork loin

·ÌýÌýÌýÌýÌýÌýÌýÌý Pork loin weighing around 200g

Ìý

Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Begin by searing in the pan

·ÌýÌýÌýÌýÌýÌýÌýÌý Then transfer to a preheated oven at 180 degrees and cook for 4-6 minutes