Chef Of
The Month

Lee Parsons – The Parsons Table

Lee started his career at the world renowned Claridge’s Hotel in London where he worked for 8 years gaining an incredible foundation to his cooking life. Lee further refined his skills at Raymond Blanc’s revered Le Manoir aux Quat’ Saisons, before heading to North America, winning a slew of awards on the way and becoming a regular on Canadian TV. Having started a young family with the arrival of twin girls, Lee and Liz decided that not only was it time to pursue Lee’s lifelong ambition of owning his own restaurant.
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The Parsons Table

A contemporary restaurant featuring local seasonal produce

Slightly set back off Tarrant St in the secluded Castle Mews, you will stumble across a delightful yet contemporary restaurant offering a French influenced British menu. Here the team showcases a deep passion for locally sourced, seasonal food, classic cooking and incredible flavours. Highlights are South Downs lamb, succulent venison and locally caught fresh ‘catch of the day’. Open for lunch and dinner Tuesday to Saturday, the heart of the restaurant is unforgettable cooking, approachable service and a welcoming atmosphere.

http://www.theparsonstable.co.uk/

The Parsons Table

A contemporary restaurant featuring local seasonal produce

Slightly set back off Tarrant St in the secluded Castle Mews, you will stumble across a delightful yet contemporary restaurant offering a French influenced British menu. Here the team showcases a deep passion for locally sourced, seasonal food, classic cooking and incredible flavours. Highlights are South Downs lamb, succulent venison and locally caught fresh ‘catch of the day’. Open for lunch and dinner Tuesday to Saturday, the heart of the restaurant is unforgettable cooking, approachable service and a welcoming atmosphere.http://www.theparsonstable.co.uk/
8460


Recipe Of
The Month

Serves: 6
Set Ginger and Cardamom Custard with Poached Rhubarb
Light seasonal dessert with delicious local rhubarb
Ingredients

Ingredients

CUSTARD

400ml Double Cream

300ml Whole Milk

1 Vanilla Pod

50g Sugar

30g Sliced Root Ginger

10 Cardamom Pods

Grated zest from 1Orange

5 Egg Yolks

2 tsp Cornflour

3 Gelatine Leaves

 

RHUBARB POACHING LIQUOR

250g Fresh Sussex Rhubarb

100ml Water

200ml Sussex Apple Juice

1 Star Anise

5g Sliced Root Ginger

20g Granulated Sugar

Fresh juice from half a Lemon

Method

For the Custard

  • Lightly whip half (200ml) of double cream to a soft peak. keep in fridge until required
  • Infuse milk and remaining cream with vanilla, sugar, ginger, cardamom and orange zest for 20 minutes.
  • Bring the flavoured milk and cream to simmering point slowly over a low heat.
  • Pass through a sieve to remove the vanilla pod, ginger and cardamom pods
  • Whisk the yolks, sugar and cornflour together in a bowl until well blended.
  • Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.
  • Return to the pan and over a low heat gently stir with a wooden spatula until thickened.
  • Soak gelatine the leaves in cold water and add to custard.
  • Pass through fine strainer.
  • Cool the custard over ice until consistency of oil.
  • Add half to the whipped cream, blending well.
  • Fold in the remaining whipped cream.
  • Fill chilled stainless steel moulds and refrigerate

For the Poached Rhubarb

  • Peel the rhubarb using a vegetable peeler.
  • Place the rhubarb peel together with the remaining ingredients into a heavy bottom pan.
  • Cover with a lid. Bring to the boil and simmer for 2-3 minutes.
  • Remove from the heat and allow to infuse for 20 minutes, keeping the lid on.
  • Cut the peeled rhubarb into 5-6 cm lengths approx.
  • Pass the infused poaching liquor through a fine strainer and bring to a simmer.
  • Add the cut rhubarb and for 1-2 minutes. Remove from the heat and allow to cool.

To Serve

  • Remove the set custard by quickly dipping them into hot water and shaking them until loose – Side to side rather than up and down.
  • Place custard in center of the plate.
  • Drain the poached rhubarb and dress around the custard.
  • Finish the presentation with the poaching liquor and sprigs of mint.

 

 

 

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