recipe comes from Martin
was just a job, I didn't really know what I wanted
to do when I left school, everybody's got to eat
and that was the only reason I went into it"
- an auspicious statement but from one of the
country's greatest chefs with two Michelin Stars
to his credit.
recipe has been supplied by Celebrity Chefs UK,
through which Jonathan can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
deliciously different ice from Martin Blunos makes
the perfect do-ahead dessert for a dinner party.
champagne rhubarb, washed and roughly chopped
50g caster sugar
150ml red wine
110g caster sugar
2 tsp red wine vinegar
1 tbsp orange flavour liqueur
6 tbsp cold water
seeds from 1 vanilla pod
a litre capacity terrine mould or loaf tin with
the rhubarb, caster sugar and red wine into
a non-reactive saucepan and bring to the boil.
the heat and simmer until the rhubarb has reduced
and become quite thick and pulpy.
necessary, push the mixture though a sieve (this
step should not be needed if young champagne
rhubarb is used). Remove from the heat and leave
a separate bowl, mix the remaining ingredients
together and beat until smooth.
a layer of the mascarpone cream evenly across
the base of the mould. Follow with a layer of
the rhubarb puree. Repeat the layers until both
mixtures are used up.
the back of a spoon, level the surface and then
tap the mould briefly but firmly onto a work
surface to knock out any air bubbles. Cover
the terrine from the freezer 20 minutes before
serving, turn out onto a serving plate and serve
with sliced rhubarb that has been cooked briefly
in a little red wine and sugar.
6 - 8