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| CONTEMPORARY
CULINARY CLASSICS |
FOOD
& COOKING ARTICLE |
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Watch
the following videos for a step by step guide on how
to prepare two delicious dishes
Take west London’s newest luxury hotel - the
elegant London Syon Park, add a master chef and a
few high quality local ingredients, and you have a
recipe for culinary indulgence.
What better way to celebrate the opening of Waldorf
Astoria’s newest hotel than by bringing a touch
of luxury home with these step by step recipes brought
to you by London Syon Park’s executive head chef
Lee Streeton.
Lee is one of London’s brightest gastronomic
talents and with the help of some locally sourced,
high quality ingredients from the Syon Park estate,
he shows how you can recreate two stunning dishes
from Brentwood’s most elegant hotel.
London Syon Park - a Waldorf Astoria hotel
The first, delicious seared scallops with cauliflower
and spicy wild boar sausage, will have your guests
pleading for the recipe; whilst the second dish of
baby beetroot salad with stilton and grated horseradish,
makes a colourful and elegant accompaniment to any
dinner party.
Both are quick and simple to prepare and will add
a dash of luxury to any table.
BABY BEETROOT SALAD WITH STILTON AND GRATED HORSERADISH
SALAD
Ingredients
1kg mixed baby beets (if different colours, cook
separately)
1 bayleaf
Sprig of thyme
2 garlic cloves crushed
Mimosa dressing
Nuggets of Lancashire bomb cheese
Grated horseradish to taste
Mixed wild herbs
Seasoning
Method
- Place
the beetroot in a pan and cover with water, add the
bayleaf, thyme and crushed garlic.
- Season
the water with rock salt and pepper.
- Bring
the water to the boil and simmer until the beetroot
is cooked. (If the knife goes through the beetroot
with no pressure it’s cooked.)
- Place
to one side to cool.
- Once
cooled, peel the beetroot, dress the beetroot with
a generous amount of dressing and season with salt
and pepper.
- When
presenting this dish ensure that the beetroot is served
at room temperature as this is when it tastes its
best.
- Place
the beetroot on the plates and arrange so that you
see all the colours, Lancashire bomb cheese, and grate
some horseradish, add some wild herbs or some salad
leaves.
- If
needed dress with more mimosa.
Serves 4
SEARED SCALLOPS WITH CAULIFLOWER AND SPICY WILD
BOAR SAUSAGE
Ingredients
200g salted butter
1 head of Cauliflower (cut to florets)
4 Tbs of rapeseed oil
12 Spicy wild boar sausages (chipolata size)
12 scallops (taken out the shell)
Seasoning
Method
- Heat
a pan to a high heat and add the butter, You’ll
want the butter to almost burn as this will help to
darken and flavour the cauliflower and give it that
nutty taste.
- Add
the cauliflower and stir occasionally, cook for approximately
10 - 15 minutes.
- Add
another pan to a medium heat, add the rapeseed oil
and spicy wild boar sausages, slowly cook so all the
fat comes out and flavours the oil, once the sausages
are cooked, remove and place to one side.
- In
the same pan, turn up the heat and place the scallops
in the pan and season with salt and pepper.
- Cook
for approximately 1.5 minutes each side, remove from
heat and place to one side.
- To
construct place 4 warm plates down and put the cauliflower
in the middle of the plates add 3 scallops to the
plate and spoon over the spicy sausages.
Serves 4
For more information visit www.londonsyonpark.com
Published
18 March 2011
Email
Hub-UK : info@hub-uk.com
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