Adebola Adeshina, Chef Patron of The Chubby Castor in Peterborough was our Leading Light in September 2022, he shared with us his signature recipe of Scallop with curry mayonnaise, plantain and peanut
60 g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag
For the Ruby Chocolate Mousse:
160 g Cream
40 g Glucose
50 g Lime Juice
220 g Whipping Cream
5 g Beetroot Powder
200 g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag
For the White Chocolate Whipped Ganache:
178 ml Whipping Cream
58 ml Milk
40 g Glucose
4 Leaf Gelatine
422 g Whipped Cream
210 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
For the Ruby Decoration:
150 g Rape Seed Oil
525 g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag
Method
For the Meringue Sponge:
Pre-heat oven to 180c
Whisk egg whites and sugar to a stiff meringue
Fold in the egg yolks
Sieve the cocoa powder onto the meringue and gently fold it in
Spread onto silicone paper
Bake for 10 minutes
Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin from forming on the sponge
For the Ruby Chocolate Mousse:
Bring the cream and the glucose to the boil
Pour over the Callebaut ruby chocolate callets and emulsify
Cool the ganache to 40-45c
Fold the ganache through the lightly whipped cream
For the White Chocolate Whipped Ganache:
Warm the milk, cream and glucose together and then bring to the boil
Soften the gelatine in cold water and add to the liquid
Add in the Callebaut W2 white chocolate callets and emulsify with a hand blender
Slowly pour in the cold whipped cream and emulsify
Allow to set in the fridge over night
For the Ruby Decoration:
Place the cream into a mixing bowl and gently whisk until soft peaks form
Temper the chocolate to 31c and then add in the grape seed oil
Assembling:
Place the meringue sponge sheet onto silicone paper
Spread a layer of the ruby mousse on top of the sponge
Top with mixed berries
Gently roll to a Swiss roll shape and then freeze
When frozen cut into portions and stand them up
Mask the outside of the cake with the ruby mousse and roll in ruby blossoms
Place the whipped ganache into a piping bag and pipe a bulb of ganache on top before decorating with fresh berries
Cut the tofu into cubes and mix with 2 tbsp of Ponzu. Cut the kohlrabi into large slices and the carrots and cucumbers into thin slices. Cut the spring onions diagonally into fifine rings. Peel the mango, cut the flflesh into cubes or strips.
Halve the passion fruit for the dressing, remove the seeds and mix with the remaining Ponzu, vinegar, olive oil, agave syrup and mustard and season with pepper. Snip the cress with scissors.
Arrange cucumbers, carrots, kohlrabi, mango and spring onions on plates and drizzle with the dressing. Brieflfly fry the tofu in a non-stick pan in the heated sesame oil and arrange on the salad. Sprinkle the salad with cress and peanuts and serve.
Slice the chicken breasts and place on a preheated, parchment-lined, baking tray and bake for 15-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C.
To cook the paella, place the onions and oil in a large pan. Cook until softened then add the garlic and cook for a further 3 minutes.
Stir the rice into the pan then add the boiling water and turmeric and simmer for 15 minutes.
Add the peppers, peas, and MAGGI Rich & Rustic. Cook for a further 10 minutes. Stir in fresh parsley once the rice is fully cooked.
To serve, place the paella in a bowl and top with chicken.
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the GARDEN GOURMET Vegan Sensational Burgers on a baking sheet and cook from frozen 12 to 15 minutes. Remove the burgers from the oven and place a cheese slice on top of each burger. Return to the oven for 3-4 minutes, adding the buns to the oven for the final 2 minutes of the cooking time.
Mix the tomatoes, onion, red chilli and coriander with the lime juice in a bowl.
Mix all the ingredients for the side salad in a large bowl. Place the salad dressing ingredients in a small bowl and whisk till well combined. Pour over the side salad and mix to coat well.
Stack the burgers! Cut the buns in half. Place one half of each bun onto plates, spread with the chipotle mayonnaise and top with watercress. Place the cheesy burger on top and add the lime-dressed vegetables. Sandwich each with the other half of burger bun. Serve with the side salad.
Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
Place the tart case on a baking tray, then spread the fruit compote over the base. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency. Spoon the icing onto the tart until the frangipane is covered, reserving a tiny bit of icing sugar mixture.
Add some red food colouring to the remaining icing sugar, mix until the colour is even, then pipe parallel lines of red icing across the tart. Using a toothpick, make vertical lines on the cake to create a feathered icing effect. Finish the cake with an Opies Cherry and leave to set.
Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
Arrange the tart cases on a baking tray, then add a teaspoon of fruit compote to the bottom of each case. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency.
Spoon the icing onto the tarts, enough so the tops of each are covered. Top each one with an Opies cherry and leave to set.
4 Balls of Opies Stem Ginger in Syrup, finely diced
100 g Dark Chocolate
100 g Salted Butter
2 Medium Eggs
140 g Caster Sugar
50 g Plain Flour
25 g Cocoa Powder
100 g Milk Chocolate Chips
0.5 Jar of Opies Cocktail Cherries, halved and drained
Method
In a bowl beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and beat again before adding the flour, bicarbonate of soda, salt, cornflour, chocolate chips and stem ginger. Bring it all together using your hands until the mixture forms a dough.
Press the dough into the bottom of a lined 22x22cm square baking tin, making sure it reaches the edges then place in the freezer to firm up for 25 minutes.
Meanwhile to make the brownie layer, preheat the oven to 180ºC /160ºC fan / Gas 4. In a pan, melt the chocolate and butter and leave to cool slightly. Beat the eggs and caster sugar in a separate bowl until thick then fold into the melted chocolate. Mix in the flour, cocoa powder, chocolate chips and cocktail cherries until well combined then pour over the frozen cookie dough.
Bake in the oven for 30-35 minutes or until cooked through – you want to achieve a slight wobble on the top before taking it out. Leave to cool in the tin before refrigerating until ready to slice up and serve.
For the Patty Dough: Place butter and flour in a blender along with seasonings.
Blend until it resembles a crumbly texture, then add water slowly.
Remove, knead by hand, add flour to dust, then wrap in clingfilm.
Rest for 2hrs in the fridge before using.
For the Duck Leg Mix: Sweat shallots, sliced carrots, garlic and leeks with jerk paste in little oil, then add the jus, duck, tomato paste and ketchup. Cook for 4 mins.
Add the pickled carrot, spinach, chopped thyme and salt.
For the Tamarind Puree: Place the tamarind, 4 litred water and sugar to summer for 20 mins while whisking occasionally, once the meat from the tamarind starts to release from the seeds, strain onto a steamer tray with holes
Using a scraper, pass through to take any pulp away, then return to the pan with the other 3 litres of water and repeat the process, once the seeds have little flesh left on them, place the tamarind pulp to cook out slowly on a low heat for 45 mins to thicken and intensify the flavour.
Then add to a blender, add xanthan gum and lemon juice. this can be stored in the fridge until ready to use.
140 g Broccoli (cut into small florets and cooked for 3 minutes in boiling water)
Freshly Chopped Chives
100 g Sun-dried Tomatoes, chopped
Method
Roll out the Shortcrust Pastry on a floured surface and line an 8 inch fluted tin.
Line the pastry base with a square of greaseproof paper and fill with baking beans. Blind bake for 15 minutes in a preheated oven at 200°C (180°C fan) gas mark 6.
Remove beans and paper and cook for a further 10 minutes or so. Whisk together the Eggs, Cream, Country Range Grated Cheese and Chives, and season. Set aside.
Scatter the chopped Tomatoes and cooked Broccoli into the cooked pastry base and pour over the egg mixture.
Sprinkle a little of the Grated Country Range Cheese over the surface of the quiche custard.
Return to the oven for about 40 minutes at 160°C (140°C fan) gas mark 3.
Serve warm with artisan potato crisps and a nice green salad.
