Hardys chef of the year finalist recipes

Here are a few of the recipes from Hardys chef of the year competition.

Recipe: North Atlantic Cod Cheeks Œa la Bourguignonne' with pommes mousseline​

Chef:​ Sam HughesOutlet:​ The Sir Charles Napier, OxfordshireWine Compliment:​ Hardys Nottage Hill Shiraz

Ingredients:​ (serves 2)

• 8 Cod Cheeks trimmed

• 1l Burgundy Red Wine

• 1 Onion

• 1 large Carrot

• 1 Leek

• 2 Stick Celery

• 1 Head Garlic

• 100gm Field Mushrooms

• Bouquet Garni

• 1l Brown Chicken Stock

• 500ml Fish Stock

• 500gm Maris Piper Potatoes

• 150ml Double Cream

• 100gm Butter

• 50gm French Beans

• 30gm Girolles

• 30gm Smoked Alsace Bacon

• 30gm Baby Onions

• 10gm Parsley

• 200ml Duck Fat

Method:​

Slice the vegetables for mirepoix, mix with the bouquet garni, garlic, red wine, cod cheeks and leave to marinade. Blanch the french beans and cut into diamonds. Confit the baby onions in the duck fat. Prepare the girolles. Cut the smoked bacon into lardoons and blanch. Drain the red wine from the marinade. Remove the cod cheeks and pat dry. Seal them in a hot pan and remove. Add the mirepox and fry, add the bouquet garni and garlic, de-glaze with the red wine and reduce to a glaze.

Add the stocks and start to reduce. Peel, wash and slice the potatoes, cover with cold water and cook for mash. In a separate pan place the butter and cream and boil. Pass the cooked potatoes through a mouli and add the cream and season. Pass the reduced sauce and add the cod cheeks to finish off cooking. Saute the bacon, onions and girolles together, add the french beans. Quennelle the mash potatoe, place the cod cheeks on the plate with some of the garnish, and sprinkle with chopped parsley.

Recipe: Paupliette of Lemon Sole with Scottish Salmon Mousse​

Chef:​ Andy Stuart

Outlet:​ Brampton Halt, NorthamptonWine Compliment:​ Hardys Stamp of Australia Semillon Sauvignon Blanc

Ingredients​

• 1 Lemon Sole

• 4oz Scottish Salmon

• 18ml Double Cream

• 2 Egg Whites

• 8g Seasoning

• 2 Spring Onions (finely chopped)

• 2 White Potatoes (peeled and diced)

• 12g Butter

• 6 Cherry Vine Tomatoes

• 3g Dill (chopped)

Method:​

Salmon Mousse​

First steam off the salmon, once cooked leave to cool, then flake into a bowl then fold in the egg whites and add the cream and the 2g of seasoning.

Lemon Sole​

Take the fillets of the lemon sole and place the bones into water to make a stock, then fill the two fillets with the salmon mousse and wrap closed.

Spring Onion Mash​

Place the diced potatoes into seasoned boiling water, once soft, strain and mash and add the spring onion, 3ml of double cream, 2g butter, and 2g seasoning.

To Serve​

Place the lemon sole into the oven to cook, then place the cherry toms under the grill with some olive oil, and place the rest of the butter into a pan to melt, once melted add some fish stock and the chopped dill.

Place the hot mash into the centre of the plate, place the lemon sole on top, arrange the burst cherry tomato around the plate and pour around the burblonk.

Recipe: Recipe: Peach tatin with lavender & blackberry​

Chef:​ Matthew CurmiOutlet:​ The Rising Sun, Poole, DorsetWine Compliment:​ Hardys Botrytis Semillon

Ingredients:​ (serves 4)

• Pastry

• Cream

• 125g Plain Flour

• 200ml Milk

• Pinch of Salt

• 1 Vanilla Pod

• 35g Caster Sugar

• 3 Lavender Sprigs (plus garnish)

• 1 Egg Yolk

• 3 Egg Yolks

• 1 tspn Water

• 2oz Caster Sugar

• 50g Butter

• 1 tbspn Flour

• 1Ž2 tbspn Corn Flour

• 1 tspn Butter

• 150ml Double Cream

• 4 just ripe peaches

• 1 punnet Blackberries

• Sugar to sweeten

• 60g Butter

• 120g Caster Sugar

Method:​

Bring milk, lavender and vanilla to simmer and remove from heat. Beat yolks and sugar until trails form and slowly add flour. Strain milk into egg mixture and heat over a bain marie until thickened. Add butter and quickly cool. Cook down blackberries with enough sugar to taste. Incorporate all pastry ingredients, knead, cover and refrigerate. Add butter to 10cm shallow pans and sprinkle sugar over evenly.

Cut peaches in half, trim off bottom edge of four halves. Slice remaining halves in 5 slices each. When pans begin to bubble place peach halves (stoned side up) in the sugar. Cook for one minute, turn over and place five slices around the centre. Cook until peaches are softened and caramel is still light.

Roll out pastry and cut to fit pans, cover peaches in pastry and tuck edges down. Bake until pastry just starts to colour. Cool for two minutes and turn out. Put a little blackberry on the plate, place tart on top, add cream in the centre and garnish with lavender