THE CHALET KITCHEN
SINCE 1986, SCOTT DUNN CHEFS HAVE BEEN SERVING THE VERY BEST SKI FOOD IN OUR LUXURY CHALETS ACROSS THE ALPS. AND OVER THE YEARS, THEY HAVE BEEN ASKED TIME AND TIME AGAIN BY GUESTS TO JOT DOWN RECIPES AND REVEAL THE SECRETS OF THEIR DELICIOUS DISHES. WE’D OFTEN THOUGHT HOW NICE IT WOULD BE TO PRODUCE A COOKBOOK FOR GUESTS, SO THEY CAN TAKE A SLICE OF THE MOUNTAINS BACK WITH THEM. AND - NEARLY 30 YEARS IN THE MAKING - WE FINALLY DID IT: A SELECTION OF SCOTT DUNN FAVOURITES THAT HOPEFULLY WILL INSPIRE YOU TO RECREATE THE MAGIC OF YOUR SKI HOLIDAY IN YOUR KITCHEN AT HOME. HAPPY COOKING,
ROB DALEY EXECUTIVE CHEF
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CONTENTS
4
Our Chefs
4
Mountain Food
6
Cooking for Children Chicken Thighs Bread & Butter Pudding
8 10 11
Breakfast Full English Mushroom & Poached Eggs
14 16 17
Afternoon Tea For Chocoholics!
18 20
Bread
22
Apéritif
24
Ping’s Food Mushroom Laksa
26 28
Rob’s Food Oysters Tuna Tartare Pork Fillet Mille-Feuille
32 34 35 36 38
Yen’s Food Crab Toast Confit Pork Belly Duck Breast Toffee Pannacotta
40 42 43 44 46
Sergio’s Food Lamb Tartare Roast Cod Quail Cheesecake
48 50 51 52 54
Index
56 5
OUR CHEFS At Scott Dunn, we encourage our chefs to bring their own personality to their dishes. There are no set menus when working with us, so they have a lot of freedom when putting together their bespoke menus for each set of guests throughout the season. For many of our chefs, this is a welcome departure from their previous role, as most will have worked their way up through the ranks of restaurants and hotels before deciding to join us.
When we are recruiting our chefs, we look for individuals with real talent, passion and flair. When we first get them in the kitchen, we judge them not only on their skills but on their vision and ability to take that vision and create a really tasty and visually appealing meal. Once a member of the Scott Dunn team, our chefs are then given further nurturing to help build on their existing skills. We’re thrilled that so many of them stay well beyond their first season.
ROB
PING
Cooking has taken Rob all over the world and a genuine love of food keeps him constantly looking out for new or improved dishes. Having spent 10 years working in various Scott Dunn chalets over the Alps and also in the Mediterranean villas, Rob was then persuaded to share his experience in the role of Executive Chef. He now leads our team of chefs, putting them through their paces at training and then supporting them throughout the season.
Ping grew up surrounded by good food in a town called Ipoh in Malaysia, which is revered as a mustvisit destination for gastronomic travellers. Her passion for cooking started at a young age and continued at university where she would get tips from her mother over Skype on how to hold a ‘wok chan’ or ladle. A few years later with many recipes and a wealth of experience under her belt, she applied for the 10th series of MasterChef, which she went on to win.
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SERGIO
YEN
Sergio grew up near Santander in Spain before moving to the UK where he spent a number of years working in different restaurants. He then decided to spend a winter in the Alps, joining Scott Dunn in 2011. Since then, Sergio has worked for us in all our winter chalet resorts and has just finished his fourth summer in Mallorca. His national heritage shines through in his dishes but Sergio’s repertoire extends far beyond paella and tapas (although you will be hard-pressed to find tastier!).
We like to think of Yen as one of our home-grown talents but she is really a self-taught culinary whizz. After her first winter with Scott Dunn working as a 2nd chef in St Anton, Yen has gone on to become one of our most sought-after chefs. Watching her at work never ceases to impress us - she is so organised, efficient and unflappable, producing one amazing dish after another.
MOST OF OUR CHEFS HAVE WORKED THEIR WAY UP THROUGH THE RANKS OF RESTAURANTS AND HOTELS BEFORE JOINING US.
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MOUNTAIN FOOD The unique geography and climate of the Alps have given rise to a host of exciting foods and dishes through necessity. Once designed to keep locals alive through the bitter long winter they now provide the perfect fuel for a hard day’s skiing. The dishes are hearty and rich. Rustic and strong. The fondue. The Raclette. The Tiroler Gröstl. The Potée Savoyarde. All share the same DNA but also have their own personality and place on a traditional ski holiday.
We have found over the years more and more guests prefer lighter food and request this as well as the more traditional alpine dishes, so we serve a mix of traditional hearty food and more modern, lighter meals. Shopping in the mountains is tough and time consuming. Each week our chefs leave the resorts to shop where the locals shop. It is always a fight to get their hands on the best produce – supply is limited in the mountains. During the week, they shop locally in resort visiting butchers, small delicatessens and the local market to ensure that they are using the freshest ingredients.
THE NEW SKI FOOD TAKES ELEMENTS OF TRADITIONAL ALPINE FARE AND ADDS A CONTEMPORARY TWIST.
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COOKING FOR CHILDREN
Cooking for children is something that chefs and nannies at Scott Dunn know better than anyone else. Great fresh food is an important aspect of your children’s holiday and is just one of the reasons we work with mother and MasterChef 2014 winner, Ping Coombes.
Our chefs devise your children’s menu each day; making sure meals are healthy and nutritious is just as important as fun and tasty. Firm favourites such as spag bol are pitted against exciting newcomers such as lamb kebab wraps.
Ping has created a children’s menu of delicious dishes incorporating flavours from around the world. The menu is fantastic for introducing little ones to new tastes and has been designed to get children involved in the cooking as much as possible.
And if your children fancy themselves as the next Jamie Oliver then a pizza factory is the perfect opportunity for them to indulge their culinary skills. Most importantly, we listen to the parents – they know best!
PREPARING CHILDREN’S FOOD GIVES YOU A CHANCE TO BE REALLY CREATIVE, IT’S ALL ABOUT REALLY FUN PRESENTATION.
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BREAD & BUTTER PUDDING
CHICKEN THIGHS WITH SOY, GINGER & HONEY METHOD
INGREDIENTS - SERVES 4-6
Using a mini chopper or blender, blitz the garlic and ginger for the chicken into a fine paste with 5 tsp water and 1 tsp olive oil.
FOR THE CHICKEN
Marinate the chicken with the ginger and garlic paste, soy, sesame oil and honey for at least ½ hour. If you keep chicken in the fridge, remove the chicken from the fridge 10 mins before putting it in the oven. Preheat oven to 180°C. Roast the chicken for ½ hour. Check with meat thermometer whether chicken is cooked (must reach at least 74°C). For the rice, in a pan heat the butter until melted. Add rice and incorporate well with the butter. Add chicken stock and simmer on low heat. As soon as the rice starts to absorb all the stock, add garlic and mix well into the rice, cover, remove from the heat and let it stand for at least ½ hour. Mix all salsa ingredients together. To serve, if you can, use a fun mould to shape the rice and then place the chicken and salsa around it.
WITH BANANA & CHOCOLATE CHIPS
for
INGREDIENTS - SERVES 4-6
METHOD Preheat oven to 150°C.
6 thighs or drumsticks (skin on)
Heat the cream and milk till just under boiling point, add orange zest and set aside.
5 tsp water
Mash the bananas until they are easily spread.
2 cloves garlic
In a big mixing bowl (enough to hold the cream and milk mixture) beat eggs, sugar and vanilla extract till pale. Pour the cream and milk mixture gently into the egg mixture and mix well.
10g ginger, peeled 1½ tbsp soy sauce ¼ tsp sesame oil & 1 tsp olive oil 2 tbsp honey FOR THE RICE 200g jasmine rice 2 tbs butter 1 clove garlic, finely chopped
Butter a dish. Slice the fingers lengthways and dip them into the custard mixture. Repeat. Line the dish with half of the soaked fingers, spread in the mashed bananas and top with the other half of the brioche fingers.
8 chocolate chip brioche fingers, approx. 280g 2 ripe bananas 250ml cream 250ml whole milk 70g sugar ½ tsp vanilla extract 2 eggs ½ orange zest
Pour the rest of the custard into the dish, completely soaking the brioche fingers. Let it stand for 20 - 30 mins. Place the dish in a roasting pan that is half full with hot water. Bake for 35-45 mins. The top should be crusty and the pudding wobbly in the middle.
for
400ml chicken stock
TOP TIP: IT’S AMAZING HOW CHILDREN WILL SUDDENLY EAT ANYTHING BECAUSE IT LOOKS LIKE A TEDDY BEAR!
FOR THE SALSA 2 x 165g cans of sweetcorn 1 ripe avocado, diced
TOP TIP: THIS SIMPLE RECIPE IS IDEAL FOR GETTING LITTLE SOUS CHEFS INVOLVED, GET THEM TO DO THE BRIOCHE DIPPING.
10 cherry tomatoes, quartered juice of ½ lime
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BREAKFAST
On no other holiday is breakfast quite such an event or quite so important as on a ski holiday. It is about fuel for the day and it needs to be quick. As the sun slowly rises over the mountain peaks, our teams are quietly preparing your breakfast. They pile the table high with the freshest fruit, smoothies, pastries and orange juice for you to enjoy before you indulge in something hot and filling from the kitchen.
Mornings can be stressful – there are gloves to find, suncream to apply, children to dress and, worst of all, ski boots to put on. The hot breakfasts are designed to be tasty but more importantly quick to cook so we can get you on the slopes as soon as possible. Warm up on the green and blue runs with an English breakfast or bacon sandwich. Or hit the red runs with the Chef’s daily special.
IN THE MOUNTAINS YOU CAN ENJOY A HEARTY BREAKFAST GUILT-FREE... YOU ARE GOING TO BURN IT OFF ON THE SLOPES.
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FULL ENGLISH
MUSHROOMS & POACHED EGG
A SIMPLE BUT EFFECTIVE BREAKFAST THAT IS ALSO PERFECT AS SUPPER
THE PERFECT FUEL FOR A PERFECT POWDER DAY METHOD Put the oven on low to keep everything warm once cooked. Fry the sausages slowly in a little vegetable oil until cooked (about 12-15 mins), remove from pan and keep warm. Fry the mushrooms in the sausage pan with a large knob of butter over a medium heat. Season the tomato with a little salt and pepper. Place a knob of butter on each and place under a medium-hot grill, keep warm. Grill the bacon until it’s as crispy as you like it, keep warm.
INGREDIENTS - SERVES 4 2 tomatoes cut in half 250g button mushrooms, quartered if necessary 8 rashers of streaky bacon 8 sausages 4 fresh eggs butter
METHOD Bring a 5 litre deep pan of water to a simmer and add 50g vinegar. Heat a frying pan with 80g butter until foaming. Turn up the heat and add the mushrooms, season and toss once. Resist the temptation to stir the mushrooms and let them colour. Start toasting your bread. Once the mushrooms are nearly ready, slip the eggs gently into the water.
To finish, fry the egg in a little oil in the sausage and mushroom pan.
Poach the eggs for 3 mins and remove with a slotted spoon and place on kitchen roll.
Plate up and serve.
Plate up and serve.
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INGREDIENTS - SERVES 4 400g button mushrooms, quartered if necessary 4 fresh eggs, cracked into ramekins 50g white vinegar brown bread for toast butter
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AFTERNOON TEA
The chalet holiday in the Alps is epitomised no better than by tea and cake back in the chalet after a fun-packed day on the slopes. Our chefs prepare a delicious afternoon tea for you, from freshly baked breads to sweet treats, which you can enjoy in front of the log fire while reliving the day’s adventures.
British classics such as scones, Battenburg and Victoria sponge rub shoulders with their European counterparts such as Sachertorte, Eclairs and Black Forest gateau. The cakes are the centrepieces of the table when you arrive back at the chalet, immediately catching the eye and are never around for long.
THE CAKES ARE CENTREPIECES OF THE TABLE WHEN YOU ARRIVE BACK AT THE CHALET, IMMEDIATELY CATCHING THE EYE AND ARE NEVER AROUND FOR LONG.
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FOR CHOC OHOLICS! ESPRESSO CHOCOLATE CAKE
INGREDIENTS Makes 12 cupcakes
INGREDIENTS Makes 1 cake
METHOD
METHOD
Pre-heat oven to 170째C.
Pre-heat oven to 170째C.
SPONGE
Line the base and sides of an 8 inch cake tin with greaseproof paper.
Zest and juice the orange, keep separate.
CUPCAKES
180g butter 200g caster sugar 4 eggs 150g self-raising flour 60g cocoa powder 2 cold espresso shots 100g chocolate
Sieve together the flour and cocoa powder in a bowl. And melt the 100g of chocolate in a bowl.
Mix the self-raising flour, cocoa powder, sugar and pistachios together in a bowl (hold back a handful of pistachios for decoration).
In another bowl, cream the butter and sugar together until light and fluffy. Beat the melted chocolate into the butter mixture quickly. Add the eggs one at a time.
In another bowl, melt the chocolate and butter. Once melted remove from heat and add the eggs. Add half the orange zest and juice.
Fold in the flour mixture and add 2 cold espresso shots.
Add the dry ingredients to the melted chocolate mixture. Stir to combine, do not worry if a little lumpy.
50g cocoa powder 80g self-raising flour 100g sugar 40g pistachios, chopped 100g butter 50g dark chocolate 3 eggs 1 orange
ESPRESSO GANACHE 200g dark chocolate 80g cream 1 cold espresso shot DECORATION 80g butter 100g icing sugar 25g cocoa powder 100g chocolate 22
CHOCOLATE ORANGE & PISTACHIO CUPCAKE
Level the mixture in the cake tin and bake in the oven for 25-30 mins until a skewer comes out clean. Leave to cool for 10 mins then remove from tin and place on a cooling rack until cold. Prepare the ganache; place all the ingredients in a heatproof bowl and melt. Then whilst cooling, beat regularly to lighten the ganache. Once cool, spread the ganache over the sponge. Prepare the buttercream; beat the butter, icing sugar and cocoa powder together. Place into a piping bag fitted with a star nozzle. Pipe stars around the circumference of the cake. Using a peeler shave the chocolate, cover the top of the cake with the shavings.
TOP TIP: THE COFFEE PROVIDES A DEPTH OF FLAVOUR NOT A HIT SO ADD ANOTHER ESPRESSO IF NEED BE!
Divide the mixture equally between cupcake cases and bake for 12-15 mins until a skewer comes out clean. Make the buttercream by beating the butter, icing sugar and cocoa powder and the rest of the orange zest together. Pipe swirls of the buttercream carefully onto the top of the cupcakes and scatter with chopped pistachios.
BUTTERCREAM 160g butter 200g icing sugar 50g cocoa powder
TOP TIP: TO MELT THE CHOCOLATE BREAK IT INTO SMALL PIECES IN A HEATPROOF BOWL AND PLACE OVER SIMMERING WATER. STIR GENTLY UNTIL SMOOTH THEN REMOVE FROM HEAT. 23
The smell of fresh bread is one of the most satisfying in the world. Our chefs and hosts often share the responsibility of making the dough each day. We use a ‘no need to knead’ technique that substitutes extra time letting the dough stand for elbow grease. Making bread this way easily fits into the chalet team’s routine.
CLASSIC FRENCH DOUGH This is a great base dough for making many different variations of bread, from a classic focaccia to a simple soft bread ideal for sharing.
METHOD Place all the flour and salt in a bowl and gently stir. Sprinkle in the dried yeast or crumble in the fresh yeast. Add the water. Stir together until mixed (approx. 1 min). Cover the bowl with clingfilm.
BREAD
Leave in a warm place for at least half an hour. Remove dough from bowl and gently knead for 1 min.
INGREDIENTS Makes 8 rolls 250g bread flour 160g water (heated to approx. 35°C) 5g fine salt 2.5g dried yeast or 7.5g fresh yeast
Return to bowl and cover with clingfilm again. Once the dough has doubled in size it is ready to use (approx. 30-45 mins).
TOP TIP: MIX THE DOUGH WITH THE HANDLE OF A WOODEN SPOON, IT WILL SAVE YOU SCRUBBING DOUGH OFF YOUR HANDS. CARAMELISED ONION SWIRLS Our guests love caramelised onion swirls, a tasty and attractive bread roll that works well for light lunches or served as a side.
METHOD Sweat the onions in the butter with a pinch of salt until golden brown. Set aside to cool to room temperature. Using a little flour flatten the dough out into a rectangle. Place on a floured bench, spread the onions over the dough and roll, then split equally into 8 parts. Put in the oven at 170°C for 15-20 mins. 24
INGREDIENTS Makes 8 swirls Dough as above 300g onion, peeled and sliced (approx. 2 onions) 30g butter
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APÉRITIF GRAPEFRUIT GIN & TONIC
For a fruity twist on the traditional Gin & Tonic, add citrus fruits and herbs. Andy Seach at BarFlyUK created this lovely drink for us, it’s deliciously refreshing after a day on the slopes.
METHOD Take a tall chilled highball glass. Add the ice.
INGREDIENTS 50ml Sipsmith Gin 150ml Fever Tree Tonic
Add the grapefruit wedge (squeeze as you put it into the glass), kaffir lime leaf and sprig of lemon verbena.
1 grapefruit wedge
Add the gin and follow straight away with the tonic.
1 sprig of lemon verbena
1 kaffir lime leaf 4 or 5 ice cubes
TOP TIP: IF YOU HAVE TIME, INFUSE THE GIN WITH THE GRAPEFRUIT, KAFFIR LIME LEAF AND LEMON VERBENA IN ADVANCE AND ADD THE TONIC AND ICE JUST BEFORE SERVING.
THE DRINKS THAT GUESTS ENJOY IN THE CHALETS ARE AS IMPORTANT AS THE FOOD, AN APÉRITIF BEFORE DINNER IS THE PERFECT WAY TO START YOUR EVENING.
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YOU WILL ALWAYS FIND DRIED CHILLIES IN MY CUPBOARD AT HOME, THEY ADD A REAL KICK TO SO MANY DISHES.
TOP TIP
RESTAURANT
My best bit of advice is to prepare and layout all the ingredients before you start cooking. It sounds so simple but it really does make your life easier when you’re further into a recipe and juggling many ingredients at once.
I adore a little place called Hunan on Pimlico Road in London. They serve tapas size dishes of various textures, temperatures and flavours. You never know what you will be served as there are no menus, however it is consistently good and I love a surprise.
FAVOURITE FOOD
BEST INGREDIENT
Anything that my mum cooks; there’s something really special about recipes from your childhood. For me they always bring back memories from growing up in Malaysia. My love of food started there and has influenced everything that I cook.
You will always find dried chillies in my cupboard at home, they add a real kick to so many dishes and can be used for flavouring oils, adding to curries for heat and flavour, marinating meats and much more, they are so versatile.
PING COOMBES MASTERCHEF WINNER 2014 28
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MUSHROOM LAKSA WITH GLASS NOODLES
In the chalets we make this delicious warming laksa with a deep-fried duck egg (pictured), here is a simplified version to recreate at home.
METHOD Soak the porcini in 700ml of hot water for 1 hour. Strain the mushrooms and set aside, then dissolve your stock cube in the soaking liquid. Next, make the spice paste. Blend all the ingredients for the paste together until smooth, then fry the mixture over a low to medium heat for about 5-10 mins. Set aside.
INGREDIENTS - SERVES 4 30g dried porcini mushrooms 1 vegetable or porcini stock cube
Cook the eggs in boiling water for 5 mins. Remove and plunge into cold water to stop them from cooking.
2 medium eggs
To make the broth, bring the porcini stock, 450ml water and the coconut milk to a boil. Season with salt, sugar and soy sauce. Pass the broth through a fine sieve into another pan.
½ tsp sugar
Rehydrate the glass noodles in just enough hot boiling water to cover for 5 mins. Drain and set aside.
200ml coconut milk salt & black pepper 1 tsp soy sauce 100g glass noodles
To assemble, first put the broth over a low heat.
2 tbsp butter
Fry the mushrooms and porcini in the butter over a high heat for about 2 mins until they start to soften. Season with salt and pepper and remove from the heat.
370g mixed wild mushrooms
Divide the glass noodles into each bowl (shallow ones are best), and top them with the mushrooms. Peel the eggs and cut in half, and place on top. Ladle on the hot broth and serve.
FOR THE SPICE PASTE 3 tbsp vegetable oil 5 or 6 green chillies, cut into chunks with the seeds 2 lemongrass stalks, with the top two inches discarded, cut into chunks 1 medium red onion 20g ginger, peeled and cut into chunks 20g galangal, peeled and cut into chunks 1 tsp ground coriander ½ tsp ground turmeric 40g dried porcini mushrooms
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TOP TIP: SAVE LEFTOVER LEMONGRASS AND POP INTO YOUR GIN AND TONIC FOR A DRINK WITH A TWIST.
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ROB’S TOP TIP: NEVER BE STINGY ON THE BUTTER OR SALT!
FAVOURITE INGREDIENTS
THE MOUNTAINS
It has to be Raclette cheese from the weekly market in Val d’Isère. There are a few variations but my favourite flavours are the traditional raw milk and smoked. Serve with new potatoes, cured meats and a simple salad for a hearty winter’s meal.
I am lucky to have called the Alps my home for more than 10 winters. I have cooked in some of the best chalets and skied the best powder in the world! Here’s to another snowy winter and a season of gastronomic treats.
BREAKFAST
RESTAURANT
Along with a good coffee, the deceptively simple croissant is my favourite way to start a day. Whenever I am in France, the quest to find the perfect croissant is a journey I enjoy every time. Sadly, in France, the coffee isn’t as good as they think it is!
After skiing the Arlberg’s epic powder in St Anton, retire to the rustic Rodelalm for a Schweinshaxe for one. With a fantastic sun terrace and being located at the bottom of a toboggan run, it’s easy to settle in for the afternoon here.
ROB DALEY EXECUTIVE CHEF 34
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OYSTERS
TUNA TARTARE
Red wine vinegar and shallot is a French classic, refined by harnessing the subtler flavour of chive while the granita introduces texture.
An elegant amuse bouche that our Flagship chalets might serve as a surprise course. Double the portion for a starter and add diced avocado and fennel seed croutes.
WITH RED WINE VINEGAR GRANITA & CHIVE
WITH WASABI MAYONNAISE & SESAME SEEDS
INGREDIENTS
METHOD Place the sugar and 80g water in a saucepan. Bring to the boil for 2 mins then remove from the heat. When cool, add the red wine vinegar and transfer to a shallow container and freeze. Once frozen, scrape with a fork to break up and return to the freezer.
4 oysters 80g sugar 100g red wine vinegar chives, finely chopped
INGREDIENTS - SERVES 4
METHOD Prepare the wasabi mayonnaise first; place the egg yolk, wasabi and a pinch of salt in a small mixing bowl. Slowly, whisk in the grape seed oil, at first one drop at a time until half is incorporated then you can go faster. Add lemon juice to taste. Place in a piping bag. Dice the tuna carefully and place in a bowl, cover with clingfilm and keep in the fridge until serving.
Open the oyster using an oyster knife, hold it with the flat side of the shell facing upwards. Insert the knife into the hinge until the flat top shell releases. Use the knife to loosen the oyster from the shell. Carefully remove all pieces of shell.
Quarter the tomatoes and deseed. Into another bowl, dice the tomato flesh and finely slice the spring onion. Finely chop a few leaves of coriander and dill. Squeeze the juice of half a lemon and a drop of grape seed oil into the bowl and gently mix.
Serve each oyster with a teaspoon of granita and a sprinkle of chives.
When ready to assemble, fold the tuna, tomato mixture and pinch of salt together gently so that the ingredients are not bruised. Press lightly into a metal ring and remove. Pipe dots of wasabi mayonnaise onto the top of each tartare, sprinkle on the black sesame seeds and dress with dill and coriander.
TOP TIP: AS YOU OPEN THE OYSTER, TRY NOT TO LOSE ANY OF THE PRECIOUS OYSTER JUICE.
200g sashimi grade tuna 1 red tomato 1 yellow tomato 1 spring onion 1 bunch coriander 1 bunch dill 15g wasabi paste 1 egg yolk 50g grape seed oil 1 lemon and 1 lime black sesame seeds
TOP TIP: THE TUNA MUST BE VERY FRESH AND ASSEMBLED AT THE LAST MOMENT SO THAT IT IS AT ITS BEST. 36
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PORK FILLET
WITH DATE & BACON CROQUETTE, ROAST APPLE & SPINACH
TOP TIP: THE PORK FILLET, CROQUETTES AND PURÉE CAN BE PREPARED WELL IN ADVANCE TO TAKE THE PRESSURE OFF.
A hearty autumn and winter dish, full of flavour and rich colours.
METHOD First trim the pork fillet to remove any sinew. Top and tail the fillet to leave a 24cm cylinder – put the ends to one side for now. Lay out 1.5 packs of the streaky bacon on a layer of clingfilm. Sprinkle with chopped sage and place the pork fillet in the middle. Lightly season and roll tightly. Do this in the morning to give the pork time to set in shape. For the croquettes, place the reserved pork, half a teaspoon of salt and thyme in a food processor and pulse until finely chopped. Cut the remaining bacon and fold into pork mixture along with the dates. Roll the mixture into balls and place on a plate to chill for half an hour. Meanwhile, chop the cauliflower into small florets, place in a saucepan and cover with milk. Add a large pinch of salt. Bring up to a simmer and then put on the lid, continuing cooking for 10 mins. Remove lid and cook until the milk has almost evaporated. Remove from heat, add 50g of butter and purée in a food processor. Chill until needed. You can reheat the purée later. Peel and dice the potatoes into cubes. Deep fry in 130°C until tender (approx. 7 to 8 mins). Remove the potatoes and cover until needed. Prepare 3 bowls, one with flour, one with a beaten egg with a splash of milk and one with breadcrumbs. The croquettes can now come out of the fridge. Dip in flour, then the egg and lastly in the breadcrumbs. Chill again until ready to cook. In a small saucepan, fry a diced shallot over a high heat until golden brown. Finely dice the garlic and add half and fry for a further minute. Deglaze pan with the cider and then reduce until syrupy. Add the stock and reduce by half. Strain through a fine sieve and return to heat to reduce by a further third until slightly thickened. Reheat the sauce prior to serving.
INGREDIENTS - SERVES 4 1 pork fillet (approx. 1kg) 2 packets streaky bacon half a cauliflower milk 130g butter 5 large potatoes 1 bag baby spinach 2 shallots 2 cloves of garlic 50g dates - chopped 1 egg flour breadcrumbs splash of milk 1 apple (Granny Smith) thyme (half tsp) sage 200g good quality chicken or veal stock 100g medium dry cider
Pre-heat the oven to 160°C. When ready to finish the dish, remove the pork fillet from the clingfilm and pan fry over a medium heat in vegetable oil. When it is lightly coloured on all sides, place in the oven for 8 to 9 mins. Deep fry the pork croquettes at 170°C until golden. Transfer to the oven tray with the pork. Cut an apple into 8 wedges and place in a pan with 30g of butter and colour over a medium heat. Add to the oven tray with the pork and croquettes, cover with tin foil and keep warm whilst the pork fillet rests. Take the potatoes and deep fry again at 170°C until golden (approx. 4 mins). In a large pan, sweat the other shallot and garlic with 50g of butter and a pinch of salt until soft. Add the spinach and half a teaspoon of salt, stir once and then cover for 2 mins. Then remove spinach from the pan and gently squeeze to remove excess liquid. To plate up, place a tablespoon of cauliflower purée on a pre-warmed plate and swipe. Add spinach in an oval shape next to it. Slice the port fillet and place 2 pieces on top of the spinach. Place a croquette and 2 apple wedges on the side and finish with a drizzle of sauce. 38
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MILLE-FEUILLE
CHESTNUT & HAZELNUT, WITH PEAR & CHOCOLATE ICE-CREAM Chestnut is often forgotten about in the United Kingdom – it is equally good sweet or savoury. A mille-feuille is more often associated with summer berries. This is a nice retake on a classic. METHOD Pre-heat the oven to 170°C. Melt the butter over a gentle heat, remove and whisk in the icing sugar. Lay 1 sheet of filo pastry on a board and brush lightly with the butter mixture. Place another sheet on top and repeat until you have 4 layers. Cut into 2.5cm by 10cm rectangles and place on a baking tray that has been lined with greaseproof paper. Cover with a second piece of greaseproof paper and then place another baking tray on top. Bake until lightly golden brown. Remove from oven and place on cooling rack. For the chestnut paste, place 300g of chestnuts with 100g of double cream and 100g of caster sugar in a saucepan and bring to a gentle simmer for 2 mins. Meanwhile soak 2 gelatine leaves in cold water for 3 mins until softened. Remove the chestnut mixture from heat and place the mixture in a food processor. Remove the gelatine and squeeze out the excess water before adding to the chestnut mixture. Blitz all the mixture until smooth.
INGREDIENTS - SERVES 4 400g peeled chestnuts 400g double cream 450g caster sugar 2 gelatine leaves 100g peeled, roasted hazelnuts good quality chocolate icecream (preferably homemade) 2 firm pears 1 packet filo pastry 100g butter 30g icing sugar 50g apple juice 75g single cream 400g water
Place mixture in a mixing bowl. When cooled to room temperature, whip the remaining 300g double cream to form soft peaks. Using a metal spoon, fold ⅓ of the cream into the chestnut mixture. Once lightened, fold in the remaining cream. Place in piping bag and chill until ready to assemble. Add 300g caster sugar and 100g of water to a small saucepan and over a gentle heat bring to a simmer. Turn up the heat and continue to cook until a light golden brown colour. Remove from heat immediately and leave to cool until slightly thickened. Using thin wooden skewers, dip the whole hazelnuts into the caramel, remove from skewer and place on greaseproof paper. Once all hazelnuts have been coated, re-boil the remaining caramel with an extra 300g of water until you have another batch of caramel. Add 75g of single cream. Bring back to the boil to make a caramel sauce with the consistency of single cream. Remove from heat and store at room temperature. Place 50g of caster sugar and 50g of apple juice in a saucepan and bring to a boil. Peel, core and finely dice the pears. Add the pear to the syrup and cook gently for 2 to 3 mins until lightly cooked. Remove from heat. Dice the remaining 100g of chestnuts and add to the pear mixture. To assemble the dish, strain the pears and chestnuts from the syrup. Pipe a very small amount of the chestnut purée onto the plate off centre in a line. Place a filo pastry rectangle on top. Pipe individual drops of the chestnut purée along the length of the filo pastry. Place a second layer of filo pastry on top and then pipe a second row of drops along the top. Divide the caramalised hazelnuts between the 4 mille-feuilles, placing them on top of the chestnut purée.
TOP TIP: AS THE CARAMEL COOLS, SOME OF THE HAZELNUTS WILL FORM TEARDROPS.
Place a pile of the pear and chestnuts on each plate just off the centre, add some drops of caramel sauce on the plate and finish with a scoop of chocolate ice-cream on top of the pear and chestnut mix. 40
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THERE’S A GREAT BAKERY IN VAL D’ISÈRE CALLED CHEVALLOT, WHICH HAS ALMOST BECOME MY SECOND HOME.
TOP TIP
COMFORT FOOD
When cooking duck, reserve the fat and use it to make delicious roast potatoes. You can keep the fat in a jar in the fridge and just pop a few spoonfuls on your potatoes as they go into the oven, they will come out golden brown and nice and crunchy… just as they should be.
I always look forward to going home at the end of the ski season to the comfort of my mum’s cooking. Dinner has a major role in our family because it brings us all together. It’s traditional, noisy, healthy, fresh and not forgetting, it is seriously tasty.
LUNCH
THE MOUNTAINS
There’s a great bakery in Val d’Isère called Chevallot, which has almost become my second home. There is far too much choice here but my go-to is the Fougasse, a cheesy béchamel sundried tomato and ham “sandwich”.
The air is so fresh in the mountains, it’s revitalising and every time I look outside it feels like the first time I set eyes on the snow covered peaks. It never ceases to excite me, even after working 5 winter seasons.
YEN MA CHEF 42
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CRAB TOAST
CONFIT PORK BELLY
A seriously quick and easy canapé to make that guests just adore. Use some herbs or edible flowers to add a bit of colour.
Pork and seafood is a classic combination around the world. Their flavours and textures complement each other perfectly.
WITH LEMON & CAVIAR
METHOD Slice the brown bread very thinly and toast slowly under a grill until golden brown and crispy. Break into irregular shaped, bite-size pieces. Combine the crab meat with the mayonnaise, lemon zest and chives. To assemble the dish, place a teaspoon of the crab mixture on top of each piece of toast. Add a small amount of caviar and your choice of garnish.
WITH SCALLOP & CARROT PURÉE
INGREDIENTS - SERVES 4
METHOD
INGREDIENTS - SERVES 4
brown bread 50g white crab meat 1 tsp good quality mayonnaise zest of ¼ of a lemon 1 tsp of finely chopped chives caviar
Pre-heat oven to 130°C. Gently season the pork belly and place in an ovenproof dish with garlic and star anise before covering with vegetable oil. Place in oven and cook for 4 to 5 hours until tender. Once cooled, remove the pork belly and garlic cloves from the fat. Place the belly between 2 oven trays and place a weight on top. Refrigerate overnight. Reserve the garlic until making the carrot purée.
400g pork belly (skin off) 2 cloves garlic (whole) star anise vegetable oil 8 scallops (coral removed) 2 carrots 50g butter Pink Lady apple watercress juice of ½ lemon
For the purée, peel and finely slice the carrots. Cover with plenty of water and squeeze the 2 reserved cloves of garlic into the pan. Bring to the boil and cook for 45 mins, topping up the water if needed, until the carrots are very tender. Strain and purée with 20g of butter. Use a little of the cooking liquid if necessary to purée. Whilst the carrots are cooking, remove the pork belly and cut into 2cm by 7cm portions. Place on a flat baking tray lined with tin foil.
TOP TIP: THIS CANAPÉ IS ONLY AS GOOD AS THE CRAB IT’S MADE WITH, SO TRY TO BUY THE BEST YOU CAN FIND.
Place scallops on a couple of layers of kitchen roll to ensure completely dry. Matchstick the apple and toss into a bowl with the watercress and a squeeze of lemon juice. To assemble, place the belly under a hot grill to reheat, turning once. Heat a dry frying pan over a high heat until very hot. Brush scallops with vegetable oil and season with salt. Add scallops to the pan, after 30 secs add 30g of butter. Baste scallops with butter for 1 min and then turn before removing from pan onto a warm plate. Place carrot purée onto the plate, add a piece of pork belly and 2 scallops next to it. Finish with apple and watercress salad and serve immediately.
TOP TIP: PREPARE THE PORK BELLY THE DAY BEFORE. 44
45
DUCK BREAST WITH CELERIAC, RED CABBAGE & BABY ONIONS
Duck breasts are an integral part of a winter menu in a chalet. The duck’s richness can carry big flavours such as this candied red cabbage.
METHOD Peel celeriac and dice into 1cm cubes. Cover with water, add 1 teaspoon of salt and cook until tender. Purée with 50g of double cream and 30g of butter. Season to taste and keep to one side. Finely slice the red cabbage and place in a saucepan with a large pinch of salt, brown sugar, star anise and red wine. Add water to cover completely. Place on a lid and simmer for 20 mins. Remove lid and continue cooking (stirring regularly) until the liquid has reduced to a syrup. Remove from heat. Keep to one side until ready to serve. Place unpeeled onions in a saucepan of salted water. Bring to boil, then turn off heat and leave to cool. Once cooled, remove from water and peel carefully, leaving the root on. Cut each onion in half through the root and reserve until cooking time. Preheat the oven to 170°C. Cut each plum into 3 or 4 wedges. Place on a baking tray and sprinkle with caster sugar and some ground cinnamon. Bake for 10 to 12 mins. Remove any sinew from the duck breasts and scour skin lightly. For the duck sauce, reduce the duck stock by two thirds. Add the Crème de Mûres, return to a boil and reduce by half. Remove from the heat and whisk in the diced butter piece by piece.
INGREDIENTS - SERVES 4 2 duck breasts 1 small celeriac ½ red cabbage 12 baby onions 80g caster sugar 175g red wine star anise 50g double cream 30g butter 2 plums 20g brown sugar ground cinnamon 300g good quality duck stock 50g Crème de Mûres 30g butter diced
Pre-heat the oven to 170°C. Season the duck breasts and place skinside down in a frying pan over a medium heat. Cook until the skin is golden and the fat has rendered. Turn the duck breast and cook for a further minute before transferring to a baking tray. Place in the oven for 5 to 6 mins. Put the onion halves cut-side down in the remaining oil in the frying pan and cook until caramalised. Remove from oven and rest for 6 to 7 mins. To assemble the dish, place a spoonful of the celeriac purée on the plate and spread with a palate knife. Place a pile of candied red cabbage in a line off-centre, with 3 slices of duck. Delicately scatter the onions and plums and pour on the sauce. Serve immediately.
TOP TIP: TO MAKE YOUR DUCK STOCK, COVER DUCK CARCASSES WITH A ROAST CHICKEN STOCK AND SIMMER GENTLY FOR TWO HOURS BEFORE STRAINING. 46
47
TOFFEE PANNACOTTA WITH CINNAMON DONUT
My toffee pannacotta is all about rich caramel flavours, temperatures and textures. METHOD To prepare the pannacotta, place the sugar in a saucepan and over a medium heat until a golden caramel forms. Add the milk and cream to the pan carefully (it will splutter and spit) and bring the mixture to a simmer, gently mixing, until the caramel has fully dissolved. Remove from heat. Soak the gelatine leaves in a bowl of cold water for 3 mins then squeeze to remove excess moisture. Add the gelatine to the caramel sauce and stir gently whilst it cools. When it reaches approx. 50°C, pour the mixture through a sieve into a jug. Then split the mixture into dariole moulds and place in the fridge. To prepare the ice-cream, warm the milk and cream, cinnamon stick and muscovado sugar and bring to a simmer. Remove from heat and leave to infuse for 30 mins. Bring back to a simmer. Place the egg yolks in a bowl and then slowly whisk the hot cream mixture into the egg yolks. Return the mixture to the pan over a very low heat, stirring constantly until cooked to 80°C. Pour through a sieve, add the rum, cover and refrigerate until cold. Churn in an ice-cream machine until set. To prepare the donuts, combine all dry ingredients in a mixing bowl. Warm the milk to 35°C and add to the dry mixture with the egg yolk and stir in with the handle of a wooden spoon. Knead butter into the dough until fully combined. Cover the mixture and leave for 30 mins. Knead a second time for approx. 5 mins until the dough is smooth. Cover and place in a cool corner until ready to cook. To make the donuts, firstly take your donut dough and divide into 25g pieces. Roll each piece into a smooth ball and place on a floured work surface, cover with a tea towel and leave to rise until doubled in size (approx. 15 mins). Deep fry at 190°C until golden then turn and fry the other side. Remove from the oil and place on a plate lined with greaseproof paper to remove surplus fat. Then roll in the caster sugar and cinnamon – these are now ready to serve. To assemble the dish, remove the pannacotta from the dariole mould (dip the mould in warm water to help release it) and place at one end of a rectangular plate. Place a dessert spoonful of chocolate sauce in the centre of the plate and put a donut on top. Sprinkle the crushed chocolate cookie into a third pile at the other end of the plate, and place a pinch on top of the pannacotta. Add a scoop of the ice-cream on top of the crushed cookie and serve immediately. 48
INGREDIENTS - SERVES 4 PANNACOTTA 300g cream 200g milk 75g sugar 2 gelatine leaves RUM AND CINNAMON ICE-CREAM 6 egg yolks 400g cream 100g milk 1 cinnamon stick 60g muscovado sugar 75g dark rum DONUT 250g flour 140g milk 7g dried yeast 30g muscovado sugar 2.5g salt 1 egg yolk 40g butter, soft TO SERVE 60g caster sugar 5g ground cinnamon crushed chocolate cookies chocolate sauce (homemade is best)
TOP TIP: MAKE THE PANNACOTTA, ICE CREAM AND DONUT DOUGH IN THE MORNING. FRY THE DONUTS IN THE EVENING JUST BEFORE SERVING SO THEY ARE STILL WARM.
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NEVER EAT IN A RESTAURANT SERVING PRAWNS PIL-PIL OR TOBOGGAN IN LE LUGE FROM COURCHEVEL 1850 TO 1550!
TOP TIPS
CHALET LIFE
Never eat in a restaurant serving prawns pil-pil, never take the scales off a whole fish if you’re planning to bake it in salt crust and avoid tobogganing in Le Luge from Courchevel 1850 to 1550 (or make sure your sledge has brakes!).
I am so lucky to cook in stunning chalets across the Alps. I have the opportunity to make a huge variation of dishes depending on guests’ likes and dislikes, to learn new recipes from the locals and cook with the freshest alpine ingredients.
FAVOURITE FOODS
THE MOUNTAINS
My favourite foods are Spanish omelette, braised pork cheeks and squid cooked in ink. In the mountains I love the Tyrolean Gröstl – a bacon, onion and potato fry up served with a fried egg on top. I also enjoy black pudding scotch eggs, rösti and French cheeses.
It makes me happy to wake up in the morning, and start the day with a coffee in hand being surrounded by mountains. When I first get to the Alps, the autumn colours are fantastic and it’s an incredible time to be here. When winter approaches and it starts snowing everything is magical.
SERGIO CANO GIL CHEF 50
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LAMB TARTARE
ROAST COD
Buy the best quality lamb from a reputable butcher for this clean delicate canapé.
Cod doesn’t need to be served with chips and mushy peas, here’s a great alternative. If you can’t find girolles then choose small button mushrooms instead.
WITH PRESERVED LEMON & PICKLED RADISH
METHOD
INGREDIENTS - SERVES 4
Warm the white wine vinegar, water, sugar and salt in a pan until dissolved then cool to make the pickle. Slice the radishes into 3mm thick rounds and add to pickle for 10 mins. Remove and pat dry.
100g lamb fillet
Very finely chop the preserved lemon and rosemary and mix in a bowl with the crème fraiche.
20g preserved lemon
Finely dice the lamb, season with half a teaspoon of ground cumin, a pinch of salt and a splash of olive oil.
sprig rosemary
To assemble the canapé, place a small pile of lamb on top of a pickled radish. Add a quenelle of the preserved lemon crème fraiche and garnish with a rosemary flower.
½ tsp ground cumin 40g crème fraiche 5 radishes 50g white wine vinegar 10g water 10g sugar 5g salt olive oil rosemary flowers
TOP TIP: IF YOU CAN’T FIND ROSEMARY FLOWERS THEN CORIANDER COMPLEMENTS THE FLAVOURS.
WITH BACON, SAVOY CABBAGE & CLAMS
METHOD
INGREDIENTS - SERVES 4
Pre-heat the oven to 160°C. Sweat the shallot, carrot and lardons over a medium heat until the vegetables have softened. Add the garlic, stir and fry for 1 min. Add the clams and white wine, cover and cook until the clams have opened, shaking occasionally.
4 cod fillets 300g clams (see top tip) 300g Savoy cabbage, finely shredded 100g girolles
Remove the clams and reserve. Add the crème fraiche, stir and bring to a simmer. Add the Savoy cabbage and cover again. Stir occasionally until the cabbage has lightly wilted, remove from heat and reserve.
100g lardons
Season the cod with salt and brush with vegetable oil. Heat a frying pan over a medium high heat and place it skin-side down in the pan.
1 shallot, finely diced
When the cod is golden, transfer it to the oven for 3 mins. Return the clams to the cabbage mixture and add the parsley, gently stir to warm through.
140g butter 1 carrot, finely diced 2 cloves garlic, finely diced 150g crème fraiche 50g white wine parsley, chopped
Meanwhile, heat 80g butter until foaming in a frying pan. Add the girolles and remaining garlic. Toss in the hot butter. Remove from heat. Return the cod to a gentle heat and add 60g butter to the pan. Baste the fish with the foaming butter using a spoon. The fish is cooked when it is opaque and flakes. Remove from heat. To assemble, place a pile of the cabbage in the centre and scatter the clams around the exterior. Place the cod skin-side up on top of the cabbage and the girolles around the outside of the plate.
TOP TIP: TO REMOVE SAND AND GRIT FROM THE CLAMS, SCRUB WELL AND PLACE IN SALTED WATER FOR 2 HOURS. THEN REMOVE AND SOAK IN FRESH WATER FOR 15 MINS. 52
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QUAIL
BREAST & LEG, WITH BLACK PUDDING SCOTCH EGG AND WHITE ONION & THYME PURÉE A complex dish with different textures and flavours that is certain to impress carnivores! METHOD
INGREDIENTS - SERVES 4
To prepare the quail, pre-heat the oven to 120°C. Remove the legs and breasts from the quail. Season the quail legs and submerge in either duck fat or vegetable oil with a sprig of rosemary. Place in the oven for 1 to 1¼ hours until tender. Remove the quail’s legs from the fat and put them aside. For the quail dressing, fry the quail carcasses in oil until lightly golden, add the shallot and fry until golden. Deglaze with a splash of sherry vinegar and cover with the chicken stock. Cook over a medium heat until reduced by half, strain and reduce by ¾ to an intense glaze. Remove from heat, whisk in 15g sherry vinegar and 30g hazelnut oil. To make the scotch eggs, place the quail’s eggs into boiling water for 2 mins and transfer into iced water. Once cool, peel the eggs carefully. Wrap 40g of black pudding around the exterior of each egg and place in the refrigerator for 30 mins to set. Prepare 3 bowls, one with flour, one with breadcrumbs and one with a beaten egg and a splash of milk. Dip the black pudding coated quail eggs into the flour, then the egg and finally the breadcrumbs so they’re fully coated. Place on greaseproof paper and return to the fridge until ready to cook. To make the purée, dice the onions and then sweat in butter until soft and translucent. Cover with the double cream and add the thyme, bringing to a gentle simmer for 10 mins until soft. Remove from heat and purée. Place aside until needed. When it is almost time to serve, shave the radishes using a mandolin and place in a bowl of cold water until ready. Deep fry the scotch eggs at 170°C until golden, removing from oil and placing on a plate lined with kitchen roll and keep warm. Reheat the purée. Season the quail breasts and pan fry (skin-side down) in oil for 2 mins, add the quail legs (also skin-side down) to the pan. After 1 min turn the quail breasts, cook for a further minute then remove from the pan. Turn the legs in the pan and turn off the heat. To assemble the dish, place a small teardrop of the purée down the centre of the plate. Trim the quail breast to neaten. Place the quail breast skin-side up on one end of the plate, then the quail leg and finally half a scotch egg at the other. Scatter the radish, chervil and drizzle with the quail dressing.
QUAIL 2 whole quail vegetable oil / duck fat rosemary 2 radishes chervil QUAIL DRESSING sherry vinegar 1 shallot 1 clove garlic thyme 400g chicken stock 30g hazelnut oil SCOTCH EGG 6 quail eggs 250g black pudding breadcrumbs 1 egg flour splash of milk PURÈE 3 white onions 5g fresh thyme 50g butter approx. 100g double cream (enough to cover)
TOP TIP: REMOVING THE QUAIL BREASTS & LEGS IS A FIDDLY JOB SO USE A SMALL, VERY SHARP KNIFE. 54
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CHEESECAKE TONKA BEAN CHEESECAKE, WITH RASPBERRY, RHUBARB & LEMON FROZEN YOGHURT
Tonka beans have a warm vanilla-like quality that works well in a cheesecake. Make in the morning so the cheesecake has time to set, digestives or ginger nuts work well as bases. METHOD
INGREDIENTS - SERVES 4
Line 4 metal rings with greaseproof paper and place on a baking tray also lined with greaseproof paper.
CHEESECAKE
For the bases, melt the butter and add the crushed biscuits. Mix well and press into the bases of the ring moulds, place in the fridge to set.
45g butter
To make the frozen yoghurt, place the sugar in a saucepan with 150g water and bring to the boil for 2 mins. Remove from heat and leave to cool. Add 350g yoghurt and lemon zest to the syrup and mix well. Refrigerate until cold. Churn in an ice-cream maker until set.
120g biscuits, crushed 250g soft cream cheese 60g icing sugar 100g double cream 1 tonka bean, grated
For the cheesecake filling, beat the cream cheese, 60g icing sugar and the grated tonka bean together until light.
50g natural yoghurt
In a separate bowl, whip the cream until you see very soft peaks and then fold into the cream cheese mixture. Divide the mixture between the metal rings and place in the fridge for at least 6 hours to set.
FROZEN YOGHURT
Prepare the rhubarb and raspberry garnishes. Trim the rhubarb into 9cm lengths. Prepare a syrup by bringing to a simmer the 100g of sugar with 80g of water.
175g caster sugar
Add the rhubarb to the syrup, gently poach until tender then remove. When cool, slice thinly half lengthways and half on the bias.
GARNISH
Reduce the syrup over a high heat until thick. Once cool, mix the remaining 50g yoghurt with 30g syrup.
100g sugar
Slice the raspberries in half.
crushed pistachio nuts
150g water 350g natural yoghurt zest of 1 lemon
3 sticks rhubarb 1 punnet of raspberries
To assemble, remove the cheesecakes from the ring moulds and place off centre on a plate. Place a quenelle of the frozen yoghurt next to the cheesecake. Garnish with the raspberry halves, poached rhubarb, dots of rhubarb yoghurt and crushed pistachio.
TOP TIP: USE A SUPERFINE MICROPLANE GRATER TO GRATE THE TONKA BEAN.
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INDEX A Apple - 36, 43 Avocado - 10 B Baby Spinach 36 Bananas 11 Biscuits 54 Black Pudding 52 Black Sesame Seeds 35 Breadcrumbs 36, 52 Brioche 11 Brown Bread 17, 42 C Cabbage 44, 51 Carrots 43, 51 Cauliflower 36 Caviar 42 Celeriac 44 Chervil 52 Chestnuts 38 Chicken 10 Chicken Stock 10, 36, 52 Chillies (Green) 28 Chives 34, 42 Chocolate 20, 21, 38, 46 Chocolate Cookies 46 Chocolate Sauce 46 Cider 36 Cinnamon 44, 46 Clams 51 Cocoa Powder 20 Coconut Milk 28 Cod Fillet 51 Coriander 28, 35 Crab 42 Cream Cheese 54 Crème de Mûres 44 Crème Fraiche 50, 51 Cumin 50 D Dates 36 Dill 35 Duck 44 Duck Fat 52 Duck Stock 44
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E Espresso Shot 20 F Filo Pastry 38 G Galangal 28 Gelatine 38, 46 Gin 24 Ginger 10, 28 Girolles 51 Grape Seed Oil 35 Glass Noodles 28 Grapefruit 24 H Hazelnuts 38 Hazelnut Oil 52 Honey 10 I Ice-cream 46 Icing Sugar 20, 21, 38, 54 K Kaffir Lime Leaf 24 L Lamb 50 Lardons 51 Lemon 35, 42, 43, 54 Lemon Verbena 24 Lemongrass 28 Lime 10, 35 M Mayonnaise 42 Muscovado Sugar 46 Mushrooms 16, 17, 28 O Onion 23, 28, 35, 44, 52 Orange 11, 21 Oysters 34 P Parsley 51 Pears 38 Pistachios 21, 54 Plums 44
Porcini Stock Cube 28 Pork 36, 43 Preserved Lemons 50 Q Quail 52 Quail Eggs 52 R Radish 50, 52 Raspberries 54 Rhubarb 54 Rice 10 Red Wine 44 Rosemary 50, 52 Rosemary Flowers 50 Rum 46 S Sage 36 Sausages 16 Scallops 43 Shallots 36, 51, 52 Soy Sauce 10, 28 Star Anise 43, 44 Streaky Bacon 16, 36 Sweetcorn 10 T Thyme 36, 52 Tomato 10, 16, 35 Tonic 24 Tonka Bean 54 Tuna 35 Turmeric 28 V Veal Stock 36 Vanilla Extract 11 Vinegar (various) 17, 34, 50, 52 W Watercress 43 Wasabi Paste 35 White Wine 51 Y Yeast 23, 46 Yoghurt 54
With thanks to Rob, Ping, Sergio, Yen, Bella, Bee, Ines, Chris, Caroline, Russell and Lucie.
Scott Dunn have been creating stunning chalet holidays for nearly 30 years and the food our guests enjoy is at the very heart of the experience. At the end of the week, our chefs are always asked if they can scribble down recipes that the guests have particularly enjoyed, so we thought it might be nice to create this cookbook featuring a selection of favourite dishes from some of our best chefs.
www.scottdunn.com