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June Dish of the Month
The first QHotels Chef Academy launched at Crewe Hall in January of this year. Our 9 enthusiastic, young, chefs are working towards their level 2 Apprenticeship in Professional Cookery, ready to help them progress up the ladder with QHotels.
We are just about to bring the Academy together for the 3rd time for one of their dedicated workshops providing them with sought after opportunities. At the last Academy meet, we visited the prestigious Smithfields Meat Market & New Covent Garden Fruit & Vegetable markets in London for them to experience things first hand.
This next Academy will have a Butchery Master Class from our meat suppliers and we're keeping it local and visiting one of our Cheese suppliers Paxton & Whitfield who have there own workshop on site in the centre of Stratford upon Avon. In addition to this, we provide them with classroom and practical exercises and menu design sessions.
During each workshop we task our teams to design dishes based on brief. This month's dish of Smoked Chicken with Russian Salad was designed by the winning team, Lindsay Divens - Nottingham Belfry, Scott Rothbarth - Stratford Manor & Daniel Riley – Park Royal, they are proud to present their dish to you and hope you enjoy it …
Ingredients.
- 1 x natural smoked chicken breast
- ½ x pomegranate
- Small bunch of mixed lettuce
- ½ segmented orange
- 250grm of finely chopped and diced, and blanched carrot, green bean, broccoli, raw red pepper, cucumber spring onion
- Table spoon of light mayonnaise
- Chopped coriander and seasoning.
Method
- Chop into small dice ( or preferred size) carrot, green bean and broccoli and blanche, ( steam slightly, and chill in ice water)
- Chop into small dice raw red pepper, cucumber and spring onion
- Mix drained and chilled vegetables' with salad dice and bind lightly with mayonnaise and chopped coriander. (adjust seasoning)
- Wash and drain small amount of mixed lettuce
- Thinly slice cold natural smoked chicken
- Segment orange, and depulp pomegranate. (Save natural juice.)
- Place vegetable salad upon plate, arrange sliced smoked chicken on top, garnish with lettuce, segments and pomegranate
Goes well with chilled pimms.
April Dish of the Month
Treat yourself to a bit of naughtiness with our delicious mouth watering medley of recipes, perfect for creating your very own dish of the month…
This month it's all about the perfect cheeseburger mmmm…
The Perfect Cheeseburger with a healthy twist… shhhh… only if you must!
Ingredients. (Serves 4)
- 1 pound of lean English spring lamb mince.
- 1 small onion finely chopped.
- 1 clove of crushed garlic.
- 1 tablespoon of freshly chopped mint and coriander.
- 1 pinch of cumin.
- 4 bread buns of your choice - for the healthy twist why not use wholegrain buns.
- Dressing of your choice - low fat Philadelphia cream cheese, sweet chutney, low fat mayo, onion marmalade, gherkins.
Preparation.
Mix ingredients 1 to 5 together thoroughly, add seasoning and divide into four equal portions, roll and press into a patty shape burger.
Place into a hot frying pan with a little olive oil and sear both sides of the burger.
Finish cooking in oven at 170 degrees for approx 15 minutes, depending how you like your meat cooked.
Once the meat is ready, drain on paper kitchen towel and place directly into your bun, with desired filling.
Serving suggestions
Serve with baby spinach, red chard and celeriac salad, dressed with a grated horseradish natural yoghurt dressing, (with a touch of fresh chopped mint) serve with Cajun spiced potato wedges.
Nutritional info for burger. (Approx per serving)
400 calories, 35.5g protein, 34.5 g carbohydrate, 13g fat, 86mg cholesterol, 2.5g fibre.
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