Chef Academy Showcase 2023 Cookbook

Gigha halibut with chorizo and couscous Method: Couscous 1 Combine kombu dashi and water. 2 Slowly add the dashi broth to the couscous and cook until soft. 3 Once the couscous has cooled, add the dill, chervil, lemon zest and sultanas. Pickling Liquor 1 Boil all the pickled liquor ingredients together. Chorizo Jam 1 Finely dice the chorizo, apples and shallots. 2 Reduce the apple juice and sugar to a syrup. 3 Cook out the moisture in the apples. 4 Cook the shallots until they turn soft, and add the chorizo to sweat until tender. 5 Combine all of the ingredients together. Serving 1 Pan-fry the halibut in oil for 3-4 minutes until golden over a medium to high heat, turn and remove from the heat, allow to rest for 5 minutes. 2 Cook the mushrooms in butter with a small amount of water, over a medium high heat. 3 Make a bed of couscous. 4 Top with the halibut. 5 Top the halibut with your jam. 6 Decorate with mushrooms, chives, and sea fennel around the plate and on the halibut. Ingredients: - 110g Gigha halibut per person Couscous - 50g Israeli couscous - 50g dill - 50g chervil - 20g sultanas, pickled - 15g meat radish, pickled - Kombu dashi, to taste - 1 lemon, juice and zest Chorizo Jam - 100g apples, diced - 1 shallot - 250ml apple juice - 50g sugar Pickled Liquor - 200ml water - 200g white wine vinegar - 200g caster sugar Garnish - Sea fennel - Chives - Pied bleu mushrooms (or choice mushrooms) Best HIT Chef Academy moment Reading the impressive catalogue of seasonality charts, types and categorisations of food. 4 Serves: