16 October 2011

COOKING COMPETITON, Sodexo Chef of the Year

My latest cooking competition is for The "Sodexo Chef of the Year" Title, sponsored by Knorr. 

I will be competing against some really great chefs who will all be striving for the title. The first part was for me to come up with a three course menu which I would have to produce within 1 hour and 30 minutes as part of a live cook off if considered for the next stage.

My Menu utilises seasonal British produce and traditional cooking methods, fused with Asian spices. Asian cooking styles have long been a part of British culture, bringing unique flavours and textures as well as many health benefits into our diets. I have aimed to produce a well balanced menu, combining classic and modern presentation techniques to set an example for today's cook.

My starter offers versatility in style and plenty of flavour from ground spices and fresh ingredients. My main course will be a twist on traditional cooking, with a great blend of spices that adds texture and compliments the lamb. I aim to finish with a dessert that brings a new insight into an old recipe which is modernised by added flavours, difference in textures and presentation techniques.

Chef of the Year Menu.

To Start:

Asian platter,
Carrot, parsnip and onion bhaji, 
Garlic, coconut and coriander naan,
Noodle salad, lime and sweet chilli dressing.


Spiced Rack of lamb, Chilli and ginger fused gravy.
Served on curried puy lentils,
Saute leeks and green cabbage, garlic, cracked black pepper and fennel seed.


Creamed rice pudding,
Scented with Cardamom, cinnamon, orange and vanilla.
Honeycomb topping, chocolate and cinnamon tuille biscuit.

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