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Seasonal Recipes – November

20 Nov 2014
Openings Uncategorised
Each month Head Chef Jon Los from The Bishopstrow will be providing exclusive seasonal recipes for Sugarvine readers to cook and enjoy at home. As a chef he prides himself on utilising the seasonality of produce to bring out the best possible flavours in his dishes throughout the year; the more local to the hotel, the better. The Vegetable Calendar showcases the ingredients Jon will be incorporating in his fine dining recipes.  In the first recipe for November, Jon incorporates the classically autumnal beetroot into a mouth-watering main meal – Pan-seared trout with beetroot risotto and pea shoots. Ingredients • 100g Sea Trout • 100g Arborio Rice • 1 Shallot • ½ clove Garlic • 50ml White Wine • 500ml Vegetable stock • 100 ml Beetroot Juice • 30 g Grated Parmesan • 30 ml Double Cream • 1 Beetroot • 1 Golden Beetroot • Beetroot Glaze • Pea Shoots and Micro Coriander (to Garnish) Method 1. Ensure the Sea Trout is free from scales and pin bones. 2. Finely dice shallot and crush garlic, sweat off in a little oil. 3. Add the white wine and reduce by ½ then add in the Arborio rice and mix to coat all of the rice. 4. Add the stock a bit at a time, until the rice is slightly al dente and pull to one side. 5. In a non-stick pan add a little olive oil, season the fish and place skin side down and cook over a low heat, you will notice the flesh start to cook. 6. Once the flesh is cooked ½ way, flip the fish gently and continue to cook on the flesh side. 7. Bring your risotto back to heat and add the beetroot juice and parmesan and season to your taste, dice the whole beetroot and cook slowly in a little butter. 8. Add a small amount of butter and juice from ¼ of a lemon to the fish and pull off the heat 9. Finish the risotto with the cream and bring heat and adjust the seasoning as you wish. 10. Place the risotto in the middle of a plate with the Sea Trout on top and garnish with the diced beets, pea shoots, coriander and Beetroot Glaze. Next up, Restaurant and Bar Manager of The Bishopstrow’s Mulberry Restaurant, Sijin Sudhakar, takes Head Chef’s second seasonal ingredient of choice, the pomegranate, to create a classy Pomegranate Cosmopolitan cocktail. Ingredients • 1 Oz Grey Goose Vodka • ½ Oz Triple sec • ½ Oz Lime juice • ½ Oz Pomegranate juice Shake all the ingredients vigorously in a cocktail shaker with crushed ice and strain into a Martini glass. Garnish with lime wedge on the rim.
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