Treats for the palate: recipes from Michelin-starred chef Roger Jones

PUBLISHED: 16:31 04 October 2010 | UPDATED: 17:56 20 February 2013

Moscatel Douro Portal, Portugal. This wine is full of rich citrus flavours, a bit like Seville marmalade – rich and luscious. Serve well chilled

Moscatel Douro Portal, Portugal. This wine is full of rich citrus flavours, a bit like Seville marmalade – rich and luscious. Serve well chilled

Michelin-starred chef Roger Jones at The Harrow gives us some delicious dish ideas – plus his suggestions for the perfect wines to complement the courses. Photography by Martyn Norsworthy

Michelin-starred chef Roger Jones at The Harrow gives us some delicious dish ideas plus his suggestions for the perfect wines to complement the courses. Photography by Martyn Norsworthy



Roger Jones, together with his wife, Sue, bought the derelict Harrow at Little Bedwyn 11 years ago, transforming it into one of the most acclaimed restaurants outside London.
Michelin Star Chef Roger combines his kitchen duties with his love of wine. He sits on The Decanter World Wine Awards, representing Australia, and is a member of the Decanter Tasting Panel as well as a judge on Imbibes Sommelier Challenge. Roger also consults, lectures and advises numerous companies on food and wine matching.
Roger is a Fellow of The Master Chefs of Great Britain, and works with both Swindon and Westminster Catering Colleges, and as well as visiting schools all over the south he trains students at The Harrow, with his youngest apprentice, 16-year-old Jaillin Argennt, recently winning The Jacquart Rising Stars Competition.
Accolades include The Imbibe Service Award 2010, Harpers New World Wine List of The Year 2010, Michelin Star 2006-2010, Fellow Master Chef of Great Britain 2009, and England Tourism Excellence Award 2009.

Main Course:


Fillet of Turbot with Wild Mushrooms and Truffles


8-10oz Turbot, fillet with skin on
Mushrooms (allow 2oz per person)
Truffles (whatever you can get hold of)
Dried mushrooms (1oz per person)
Potatoes


1 Pan-fry turbot skin-side down for 5 minutes in a hot, dry frying pan (no oil), then turn over to finish off with a touch of butter and oil. Skin will be crisp and the fish will be bright white.
2 If you have the chance to forage with a skilled forager, gather wild mushrooms and truffles from local forests and clean. Or purchase from greengrocer.



Mushroom Sauce



1 To equal quantities of truffles, wild mushrooms, dried mushrooms and vegetable stock, add soy sauce, truffle oil and cream to season. Cook for 5 minutes.
2 To serve, place an ice cream scoop of mashed potatoes on plate, cover with mushroom sauce and place turbot on top. Garnish with truffles.


Chef's tip: Get your fishmonger to fillet the turbot for you. Best to get nice thick fillets (10oz in size with skin left on).


Chef's wine match:


Ata Rangi Pinot Noir Martinborough, New Zealand 2007. This is a very delicate Pinot with hints of truffles and mushrooms on nose with a soft perfume of ripe berries.

Starter:


Chilli Squid and Caramelised Kelmscott Pork


2lb Belly of pork
8oz Squid
Cornflour
Chilli & garlic
Pea shoots (or sakura shoots)
Mangetout


The pork needs to be prepared 36 hours in advance.
1 Seal pork in hot frying pan. Place in ovenproof dish covered in cold water. Wrap in foil and put in very low oven for 12 hours (approx 125F/Gas Level 1).
2 Remove from oven and allow to cool in liquid.
3 Remove from liquid and place in fridge to dry for 24 hours.


On day required
1 Slice pork into nice rectangular shapes and pan-fry till caramelised (about 2 minutes).
2 Prepare squid and ensure it is dry. Dip in cornflour and deep-fry.
3 In frying pan, add salt and pepper and finely chopped chilli and garlic to taste. Throw in squid and stir.
4 Prepare plate with drizzle of sweet chilli jam.
5 Place pork on plate with the squid on top, and garnish with pea shoots, mange tout strips or sakura shoots



Sweet Chilli Jam


Sugar, one cup
2 Chillis
2oz Ginger
1 Lemon grass
1tbsp Soy sauce


1 Reduce one cup of sugar and one cup of water till it starts to caramelise."
2 Add finely chopped chilli, ginger, lemon grass and spices to taste.
3 Allow to cool, blend and strain, add soy sauce to taste.


Chef's wine match:


St Clair Omaka Reserve Chardonnay 2008. This wine is full of stone fruit such as apricots and has soft, creamy undertones which goes well with the fat of the pork and the spicy squid.

Dessert:


Lemon


Italian Meringue


65ml water
25g glucose
300g castor sugar
150g egg whites


1 Put the sugar, water and glucose in a thick-based pan.
2 When the syrup temperature reaches 110C, beat the whites until stiff.
3 When the syrup temperature reaches 115C (240F), slowly whisk it into the whites in a thin stream, taking care not to let it run onto the whisk.
4 Continue beating until completely cold (approx 15 minutes).


Lemon Curd



4 unwaxed lemons, juiced
4 free-range eggs,
350g golden castor sugar
1 tsp cornflour
225g unsalted butter


1 Whisk eggs over low heat for 4 minutes, then add all the other ingredients and whisk over a steady heat (in a water bath) for 15 minutes.
2 Pour into sterilised jars until needed.


Tuille & Pistachio Biscuits



125g icing sugar
125g flour
80g soft butter
crushed pistachio nuts


1 Make a paste using flour, icing sugar and egg whites."Add soft butter.
2 Set in fridge spread thinly onto stencil paper.
3 With a palette knife sprinkle with pistachio powder, place in low oven until golden brown.
4 As soon as you pull them out you need to shape then around a circular disc.


Lemon Dust



1 Grate one unwaxed lemon, place the lemon zest on greaseproof paper and place in low oven for 2 hours.
2 Allow to dry and blend in a mixer.
Pistachio Dust
Green pistachios, finely chopped


Creamed Cheese Ice Cream



250g Creamed cheese
8 oz Sauce Anglaise


Sauce Anglaise
2 egg yolks
4 oz sugar
8 fl oz double cream

1 Whisk egg yolks with cream till they go creamy and white over a warm water bath.
2 Boil the cream and add gradually. Allow to cool.
3 Blend creamed cheese with Sauce Anglaise and place in ice cream machine.
4 In a circular stainless steel disc, pipe the meringue leaving a gap in the middle for the lemon curd. Top with meringue.
5 Wipe the plate with some meringue with a pastry brush and glaze with a blow torch.
6 Place the lemon meringue on top, glaze the ring and pull off the ring.
7 Place the tuille biscuit on the plate with a spoon of ice cream, and dust the plate with lemon and pistachio powder.


Chef's tip: This is quite a lengthy process, but the end result is fantastic


Chef's wine match:


Moscatel Douro Portal, Portugal. This wineis full of richcitrus flavours, a bit like Seville marmalade - rich and luscious. Serve well chilled.

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