IN SEASON
Seasonal CHEF
CHEF LECTURER AT SOUTH DEVON COLLEGE,
DAVID BERRY, TAKES A LOOK AT THE BEST LOCAL PRODUCE THIS SEASON, AND HOW HE INCORPORATES IT INTO HIS TEACHING.
Tonks Seafood Academy, we frequently deal with fresh fi sh and awareness of when best to introduce them to your menu not only means the richest fl avours, but also ensures healthy and sustainable stocks. Though we adhere to a set curriculum, our teaching and the produce we use is built to refl ect both seasonality and availability. The January and February months see us incorporating sea bass, succulent mussels and scallops whilst they are at their most delicious. We continue to use game meats, particularly duck and pheasant, until the seasons begin to turn at the start of February. We’re also using carrots and other hearty root vegetables, as well as leeks, cabbage and kale to complement our dishes. With regard to fruit, we start seeing a lot of sweeter tastes such as cranberries and pomegranates, in addition to juicy oranges and pears. Our courses are all designed to engage contact with local organisations and specialist suppliers, refl ecting South Devon College’s ideals of supporting our economy and investing in a sustainable future. All of our meats are locally sourced, and our association with Mitch Tonks enables us to utilise Channel Fisheries. It’s not just about teaching skills; the next generation of chefs must understand the industry and how they will affect it. By incorporating seasonality into our teaching and promoting local produce, we’re ensuring that future professionals not only produce varied and exciting dishes, but also support local economies and communities.
A 32 | THE WEST COUNTRY FOODLOVER
s a lecturer at South Devon College, I’m always trying to explain the importance of using seasonal produce to our students. As part of our Mitch
1 Sauté the shallots, mushrooms and the crushed pistachio nuts gently in butter, then let them cool.
Blend the pheasant trimmings, breadcrumbs and poultry breast, combine them with the egg and the shallot mixture, then add the thyme season with salt and pepper.
SLOW POT ROAST PHEASANT WITH SEASONAL ROASTED VEGETABLES AND WILD MUSHROOM JUS
❤ 100g brioche crumbs ❤ 50g butter ❤ 1 tomato ❤ 1 carrot ❤ 25g garlic ❤ 1 courgette ❤ 50g wild mushrooms ❤ 2 pheasant breast ❤ 50 pistachio nuts (shelled) ❤ 200g shallots ❤ 200g red peppers ❤ 100g sage fresh ❤ 10g salt & pepper ❤ 1 egg ❤ 50g chicken breast ❤ 50g wild mushrooms ❤ 10ml oil ❤ 2 sprigs of thyme ❤ Small glass of port ❤ 400ml chicken stock ❤ 1 tsp redcurrant jelly
2 Take the pheasant breast and stuff with the mixture by making small incision with a knife. Pipe the mixture in to the pocket; wrap the stuffed pheasant breast in cling fi lm.
Allow to chill in the refrigerator for one hour.
3 Season with salt and pepper, then sear the pheasant in a shallow frying pan in a small amount of olive oil to gently colour the breast.
4 Finish in the oven with the roasted vegetables in a roasting pot with a lid to keep in the moisture
5 Allow to rest slightly before slicing
6 Arrange on a main course plate with a fondant potato wrapped in pancetta and roasted vegetables, coat with the wild mushroom reduction.
Wild mushroom jus
1 Place the pan back on the stove over medium heat; add the thyme and deglaze the pan with a glass of port.
2 Reduce the liquid by half then add pheasant or chicken stock and bring to a simmer and lightly reduce again.
3 Add the sautéed wild mushrooms to the sauce and remove from the heat, season with salt and pepper and add a little recurrent jelly.
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