42 | CHEF’S COMMENT | CATERING AND HOSPITALIT Y
W:
www.universitybusiness.co.uk | T: UB_UK
“She turned to the sunlight and shook her yellow head and whispered to her neighbour: “Winter is dead.” A.A. Milne, When We Were Very Young
SPRING IN T O A C T ION 2
Peter Walters, Keele University’s Executive Chef steps into spring with some superb seafood
Remove mussels to a large warmed bowl or plat er, spoon the hot broth and vegetables over them, sprinkle with parsley and serve immediately.
Mussels with Wine Jelly on Beetroot Mousse For 6 persons 18 mussels
Cook the mussels in the usual way by fi rst sweating a lit le shallot in but er then adding the mussels and lit le white wine and covering with a lid and steaming them. Remove from the shells and strain the cooking liquid.
I do like winter but like most things one can have too much of it, especially the cold and dark mornings of the commute with glaring headlights and thrashing rain. Spring is here towards the end of the month, and who knows what the weather will bring? The clocks go forward and the sun gets up earlier –
doesn’t it make you want to leap out of bed in search of a new fl avour? Below you’ll see I’ve chosen mussels, a mollusc that requires lit le to make it taste superb. Try these two recipes though. They are not too complex to the dedicated cook; although I prefer mine simply cooked and served with frites (chips) and enjoyed wh ile sit ing outside on a French restaurant terrace with a dry white to swill them down. That reminds me, must get the holiday booked, it’s nearly Easter!
Steamed Mussels with Orange For 4 persons Peter Walters
60 fresh mussels, scrubbed and beards removed 3 tbsp but er 50g spring onions, chopped 50g shallots, chopped 1 red pepper, seeded and fi nely chopped Pinch of thyme Pinch of basil Zest of an orange 250ml dry white wine 100ml water 75g parsley, chopped
1
Melt the but er in a large saucepan. Add the spring onions and shallots and gently cook until soft, add
the remaining ingredients except the mussels and bring to a boil. Add the mussels, cover the pot and cook over medium-high heat until the mussels open (three to fi ve minutes). Discard unopened ones.
Wine Jelly 60g white wine 60g mussel stock Dash of vanilla 1.5g gelatine leaf, pre-soaked
Warm the wine with mussel stock and vanilla. Add the gelatine and dissolve. Pour onto a plate and place in the fridge so that it sets. Cut the jelly into diamonds or strips.
Beetroot Mousse 130g Beetroot purée (use cooked beetroot and a tbsp water and purée in a food processor) 100g water 3g gelatine leaf 1 egg white
Mix the purée with the water. Season with salt and pepper, pass through a sieve. Heat to 40°C. Add the gelatine and dissolve. Place in the freezer until it is chilled but not set. Put in a bowl and place the bowl over ice. Whisk to get air into the mix. Stiffl y beat the egg white to peak then fold into the beetroot mixture. Fill into wine glasses and place in the refrigerator.
Beetroot Salad 250g beetroot, cooked Olive oil Red wine vinegar Chives, chopped
Dice the beetroot. Add olive oil, red wine vinegar and chopped chives. Season to taste. Arrange the beetroot salad between the glasses, top with mussels and sprinkle with chopped walnuts. Lastly decorate with jelly. Serve with a croustade of rye bread as a springtime starter. UB
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