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CONTEMPORARY CULINARY CLASSICS FOOD & COOKING ARTICLE

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.

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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

Email Hub-UK : info@hub-uk.com