Chef Of
The Month

Isabella Raccagna – Farmer, Butcher, Chef

At just 22 years old, Isabella is the first woman EVER to have won Sussex Young Chef of the Year. Bringing superb skills from her workplace at Farmer, Butcher, Chef restaurant in Goodwood, her starter of red cabbage and Sussex bream received outstanding marks from the chefs. Her stunning main course of pan-fried lady steak with Jerusalem artichokes, mushrooms and Levindown cheese was followed by a show stopping dessert of rosemary infused apples.
Sponsored By

Farmer, Butcher Chef

Farmer, Butcher, Chef is the exciting restaurant located just yards from Goodwood's Home Farm.

Farmer, Butcher, Chef is located on the Goodwood Estate, West Sussex. Showcasing meat from there own farm and the chefs achieve the very best yields from the livestock which is carefully paired with selected ingredients from selected suppliers.
Goodwood has been farmed by the family for over three hundred years and is one of the only self-sustaining organic farms in Europe.

https://www.goodwood.com/stay-dine-relax/farmer-butcher-chef/

Farmer, Butcher Chef

Farmer, Butcher, Chef is the exciting restaurant located just yards from Goodwood's Home Farm.

Farmer, Butcher, Chef is located on the Goodwood Estate, West Sussex. Showcasing meat from there own farm and the chefs achieve the very best yields from the livestock which is carefully paired with selected ingredients from selected suppliers.
Goodwood has been farmed by the family for over three hundred years and is one of the only self-sustaining organic farms in Europe. https://www.goodwood.com/stay-dine-relax/farmer-butcher-chef/
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Recipe Of
The Month

Serves: 4
Soy Spring Salad with Sussex Asparagus
This dish is a clean, light spring salad incorporating just some of the season’s vegetables. This is a great dish because you can change the vegetables to your liking or availability.
Ingredients

300g broad beans

1 bunch of Sussex asparagus

A Handful of sliced radishes (different colours if possible)

100g fresh shelled peas

Oil and butter to sauté

 

Sweet pickle for peas

2 star anise

4 cloves

1 tsp. fennel seeds

1 tsp. coriander seeds

1 tsp. white peppercorns

500ml water

1lt white wine vinegar

500g sugar

 

6 egg yolks -frozen the night before.

 

Wild Garlic Emulsion

3 handfuls wild garlic

8 egg yolks

10g Dijon mustard

800ml oil- vegetable

1 lemon

2 eggs, boiled for 5 mins

 

5 slices of prosciutto

 

Almond and Sesame Seed Crumb

50g blanched almonds

15 g sesame seeds

Salt to taste

 

Soy and Honey Glaze for Asparagus

500ml hoisin

160ml light soy

60ml sweet soy

250g brown sugar

60ml white soy

2 tsp honey

Method

For the Vegetables

  • Pod the broad beans.
  • Bring a pan of salted water to the boil and set up a bowl of ice water.
  • Whilst this is coming to the boil, prep the asparagus. Snap the asparagus and discard the woody part. Trim the asparagus eyes and turn the bottom of the spear using a sharp turning knife.
  • Blanch the broad beans for 1 min, until cooked and refresh in ice water. Peel the pods exposing the actual bean.
  • Blanch the asparagus for 2 mins; you will pan fry later. Refresh in ice water.
  • Slice the radishes, try and obtain different coloured ones if possible, to enhance colour.
  • Shave asparagus thinly on a madeleine and store in ice water.

 For the Pickled Peas

  • Toast the spices first to extract the flavour.
  • Add everything into a pan and bring to the boil.
  • Chill liquid and add the fresh peas.

For the Frozen Egg yolk

  • Boil your eggs for 8 mins, chill in ice and separate the yolks. Wash the yolks so they’re completely orange, no white. Freeze for 8 hours.

 For the Wild Garlic Emulsion

  • Blitz wild garlic with oil to make garlic oil. Pass the liquid so there are no lumps, keep the liquid (oil).
  • Separate egg yolks and add to a blender with a dash of white wine vinegar, salt and Dijon mustard.
  • Blend so all incorporated. With the blender on a high speed, slowly add in the oil till thickens. If the mix splits, add a dash of cold water to bring it back together.
  • Set aside in a piping bag or a bottle.

For the Crispy prosciutto shards

  • Place the prosciutto on greaseproof paper in-between two heavy metal trays. Bake the prosciutto for 10 mins at 160 degrees and check the crispness. Leave to cool.

For the Almond and Sesame Seed crumb.

  • Toast the almonds in a pan, blitz so slightly broken or crush by hand.
  • Add sesame seeds and salt. Bake for a few minutes on a low heat to dry.

For the Soy and Honey Glaze

  • Mix all the soy liquids together and add the hoisin and sugar.
  • Dissolve the sugar and add the honey.
  • Reduce to required coating thickness.

To plate:

  • Heat a pan with a little oil and butter.
  • Finish cooking the asparagus and add the soy glaze to coat the asparagus.
  • Take the asparagus out and coat with the almond and sesame crumb.
  • Place asparagus on the plate with the shaved asparagus on top.
  • Scatter the beans and pickled peas around the outside.
  • Pipe the wild garlic emulsion around and place the prosciutto shards in and around.
  • Grate the frozen egg yolk on top of the dish.     
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