Chef Academy Showcase 2023 Cookbook

Pan-seared venison Method: Blackberry Gel 1 Bring to the boil to activate the agar, then set in the fridge. After around 1 hour, the gel should be set. 2 Blend in the vita-prep until smooth, and pass through a chinois. 3 To serve, dot onto a plate with a squeezy bottle. Celeriac Fondant 1 Trim the celeriac to size (6cm x 6cm x 1 inch) with a knife or using a cutter. 2 Coat in honey, lemon juice and olive oil, then place in a vacuum pack bag with bay leaves, thyme and garlic. 3 Cook in the steamer at 100°C for 25-30 minutes, until tender. 4 Pan-fry in a small amount of butter to achieve a golden colour. Artichokes 1 Scrub the artichoke skin to prep before service in cold water to clean. 2 Quarter the artichokes and add to the pan with the celeriac fondant, to order. Baby Leeks 1 Top and tail before service and blanch to order. 2 To add some colour and more flavour, you can add to the pan with the artichokes and the fondant. Venison 1 Once trimmed, heat up a frying pan and season the venison with oil and salt. 2 Colour all the way around the meat, finishing by basting in foaming butter. 3 Allow to rest for at least 5-10 minutes before carving. If using a probe, cook to 57°C. 4 Remove from the heat. The residual heat will continue to cook the meat. 5 Carve against the grain of the meat to order, and place on the dish, spooning over some jus. Finish the whole dish with pea shoots to garnish. Ingredients: Jerusalem Artichokes - 1 artichoke per portion, quartered Baby leeks - 2 per person Venison - Venison loin – 150g per portion - 1 tbsp oil - Salt to season - 50g butter - Pea shoots for garnish Best HIT Chef Academy moment Just being there and working as a team. Good communication is so important in hospitality. 4 Serves: