Carrot and Creamy Lancashire Timbale
recipe for Carrot and Creamy Lancashire Timbale comes
from Chef Andrew Nutter who is supporting the 10th Manchester
Food & Drink Festival in 2007.
has had a remarkable career, at thirteen he was runner
up in the national junior cook of the year award, a
finalist in the Daily Mail Cook of the Year which then
led on to him being offered a job at London's Savoy
Hotel by Anton Edelmann as soon as he left school.
three years intensive and invaluable training at the
Savoy Andrew moved over to France for two years working
in Michelin starred restaurants all over France. The
next move was back to London to the Greenhouse Restaurant
under the watchful eye of Gary Rhodes. At the tender
age of 21, with the backing of his family, Nutters was
launched, within a few months and with no advertising
word of mouth spread like wild fire.
soon followed and Andrew clinched The Lancashire Chef
Of The Year and then the young Mancunian business man
of the year. Andrew hit the big time when he turned
up at the awards dinner with NUTTER shaved into the
back of his head. T.V companies took intrest and before
he knew it he was on Ready Steady Cook, Afternoon Live,
Granada cult strand THE FLYING CHEF and
his own radical channel 5 series Utter Nutter.
find out more more about the 10th
Manchester Food & Drink Festival in 2007
vegetarian dish is utterly amazing, the combination
of the organic carrots - high in dietary fibre, antioxidants
and minerals mixed with the local market vegetables
- it's a taste sensation. It's not only a great dinner
party dish, but also one that is appealing to the whole
for Carrot and Creamy Lancashire Timbale
2 bunches organic carrots - peeled and grated
1 shallot - chopped
1 clove garlic
Pinch fresh root ginger
100g mashed potato
50g Creamy Lancashire cheese
4 leaves fresh basil - shredded
25ml crème fraiche
A selection of summer vegetables, blanched such as
fresh peas, broad beans
to make Carrot
and Creamy Lancashire Timbale
Heat the butter and sweat off the carrots, garlic,
shallot and ginger for 5 minutes until softened.
the potato, eggs and cheese - mix well and season.
ramekin dishes with food wrap and fill the ramekins
with the mixture then cover.
in a bain marie 180ºC for 20 minutes.
the passata, basil and crème fraiche.
through the vegetables.
ready to serve - un-mould the timbales onto plates,
spoon around the sauce and top with the market vegetables
a summer sensation.