Rose Kentish Kitchen: June 2011

Tuesday, 14 June 2011

Fillet Steak with Creamy Mushroom Sauce

The sauce for this is really very simple. I used some of the leftover mushrooms from the recipe in my last post but pre-frying up a few sliced chestnut mushrooms works just fine. Simply simmer a large glass of red wine in a saucepan over a low heat. Add half a beef stock cube and continue to simmer. Add two tablespoons of the mushroom mixture and roughly 100ml of double cream. Season to taste with some salt and black pepper.

Get the best well hung fillet steak you can find. Allow it to sit out of the fridge for 30 minutes or so to reach room temperature before you start to fry. Pat each steak with a little oil and grind over some black pepper. Get your griddle pan really hot before you start to fry the steaks for 3-4 minutes on each side (medium rare). Allow the steaks to rest for at least half the cooking time. This will relax the meat and make it extra tender. Pour over the sauce and serve.

Monday, 13 June 2011

Amuse-Bouche Reception

Last weekend I was very pleased to get the chance to trial my first amuse-bouche reception. Larger than a canapé but smaller than a main plate of food, guests get a number of dishes to replace a full meal. This would probably have to be my ideal kind of party food as a guest because you get to sample endless tasty little dishes without having to queue for a buffet or risk missing the tray of canapés as they are whisked around the room, usually because some group of fatties have positioned themselves by the kitchen door gobbling them all as they come out...

The event I was catering for was in a beautiful apartment in Islington. My amazing five-strong serving team and I dished up canapés to the arriving guests who were taking drinks on the roof terrace before going down to a private piano recital. During the interval we served two dishes before serving the main Aperitivo at the end of the recital. Here is the menu and some photos of the food we served:

Canapés

Pear & Pecorino Skewers with Honey

Chicken Liver Paté with Loganberry Jelly

Mint & Balsamic Roasted Beetroot with Horseradish Dipping Sauce

Field Mushroom and Porcini on Toasted Brioche

The mushroom brioche has to be my favourite dish. I had it years ago as a starter in the Brixton Bar & Grill and have been trying to recreate it ever since. The sweet brioche really compliments the creamy, nutty flavour of the mushrooms and although it looks a little dark on the boards I think it was close to perfect.

Recipe:

Take 200g of field mushrooms, 200g chestnut mushrooms chop into small pieces and start to fry in a little butter. Reduce well until the mushrooms start to blacken and crisp up. Add a dash of truffle oil, Worcester sauce and a good pinch of salt and freshly ground black pepper. Soak a good handful of dried porcini mushrooms in boiling water. When they have rehydrated slice into strips and add to the pan with a couple of tablespoons of the soaking water. Squeeze over the juice of half a lemon, season again to taste, sprinkle with parsley and serve on slices of toasted brioche.

Amuse-bouche

Italian Summer Melon Salad with Garlic Bread

Carpaccio di Manzo

Chilled Cucumber & Thyme Soup

Monk fish, Scallop & Prawn Galette

Caponata with Venison Sausages & Fresh Oregano

French Trimmed Lamb Cutlet with Salsa Verdi

Rich Chocolate Tort

Lemon Possets with Fresh Fruits

Prosecco & Elderflower Jelly

How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.