Alan Coxon shortlisted finalist for Britain
TV Celebrity Chef, Food Archaeologist, Author and food and Travel writer Alan
Coxon’s has just been nominated and shortlisted by the Craft Guild of Chefs for the “ Development Chef of the Year award 2009” .
Now in their 16th year, the Craft Guild of Chefs Awards have become the chef’s ‘Oscars’, and the coveted accolades that recognise and reward the leading talent working in kitchens and the food industry across the UK
More than 600 guests are expected to attend the grand event in London
The awards will be presented by Sophie Countess of Wessex
Alan has spent 10 years working on the development of his Historic Food range that includes the Unique 15th century mediaeval Old English “Ale-Gar” Roman and Ancient Greek Vinaigres and has now extended the historic collection to over 10 new products .
Alan, who’s Historic Food range won at the Midlands Business Innovation Awards of the year , also won the Caterer and Hotelkeeper Innovation Award , and the coveted Gold winner of winners award , and within 48 hours of launching his pickles and chutney range his Golden Roman beetroot was shortlisted for Heart of England Fine Food Diamond Award.
This is in addition to his two wins at the International “Best Potato Recipe of the world” title ( held in Peru
In June 2008 Alan Launched his Unique range of Heirloom Vinegars and Mediaeval 15th century Old English Ale-Gar at the New York Fancy food fair and obtained an Importer and distributer in the form of European Imports ,who deal directly with wholesalers and retailers across the entire United States of America , in addition to this Alan`s food range is now available in the UK , South Africa, Scandinavia, New Zealand, Spain, and France, .
Alan Coxon is one of the most respected chefs within the industry and was voted amongst the top 10 TV Chefs of the World in a poll commissioned by BBC Food in 100 countries.
Winner of the best potato recipe of the world 2008.
Potato and Reblouchon Bake
Servings: 2-3
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- 50g Butter
- 1 onion, diced
- 200g finely sliced smoked ham, cut into strips
- 1000g Desiree or King Edward potatoes, boiled but still holding their shape salt and fresh ground black pepper
- 1/2 Reblochon cheese , (halved across the cheese so that the half is circular)
- 2 large garlic cloves, roughly chopped
- 8 fresh rosemary sprigs
- 3 tbsp fruity white wine
- 1 tsp ground mustard powder
- 1 tsp Smoked Paprika
- Dressed mixed green salad leaves (rocket, watercress, lamb's lettuce, baby spinach), to serve
Method
1. Preheat the oven to 180°C/gas 4.2. Melt the butter in a heavy based, circular, ovenproof frying pan.
3. Add the onion and fry gently for 2-3 minutes.
4. Add the ham and fry, stirring, for 2 minutes.
5. Carefully slice the potatoes into rounds and add them to the pan. Season with salt and freshly ground pepper and stir gently, taking care not to break the potato slices.
6. Level off the potato mixture and place the Reblochon on top.
7. Stud the cheese with the garlic and rosemary, then drizzle over the white wine.
8. Dust the dish with the mustard powder and paprika then bake in the oven for 15 - 20 minutes. Serve hot from the oven.
0 comentarios:
Publicar un comentario