James Martin at Chewton Glen Cooking Demonstration
On Monday 10th November 2014, bulthaup Winchester supported the Chewton Glen Hotel and Miele by providing a bulthaup b2 demonstration kitchen for the celebrated tv chef, James Martin to demonstrate to a live audience.
With nearly 300 guests across the lunch and dinner events, James entertained us with his great Yorkshire humour and the usual simple but delicious dishes. His aim was to encourage all of us to not be frightened when trying new recipes when cooking.
James’ first creation was a take on couscous by using a crumbled cauliflower, served with tomatoes, chicken and a host of wonderful fresh flavours. The dish was started on the hob in very hot grill pan, which was soon transferred to the Miele oven to enable the deliciously sticky maple syrup to reduce and coat the chicken thighs.
We were then shown how to make an inviting crab salad with pickled radishes, fennel and cucumber, accompanied by a flamed fresh fillet of mackerel. This recipe was prepared so quickly, and very simply, that there really isn’t an excuse not to have a go at home when next hosting a dinner party.
The key tool for perfectly creating this dish will be a blowtorch (James highly recommends that you invest in a builders merchant caliber blow torch and not those sold in cookshops). The complete dish took no longer than 10-15 minutes and yet was absolutely scrumptious to look at as well as taste.
James’ own version of Welsh rarebit was next on the demonstration menu using locally sourced, naturally smoked haddock. The recipe was simplicity itself and many male guests could be heard openly discussing their plans to impress their better halves by having a go at home. To finish, the smoked haddock, was presented on a bed of tomatoes which had been dressed with a fresh chive oil and mixed herb dressing.
Lastly we were privileged to hear about one of James new recipes that he has acquired from his travels in America, called ‘Monkey bread’. Before you ask, no he doesn’t know why it is called this but once you have the opportunity to taste, you really won’t mind – its delicious!
It is prepared in a similar fashion as a to a wet bread dough, left to rise before being placed in a hot oven for approx. 25-30 minutes. The construction of this dessert, means that it is designed to be eaten by pulling off dough balls (now cooked of course) and dipping them into a homemade Snickers ice cream.
When the ‘Monkey bread’ comes out of the oven, it has to be allowed to rest for a short time after which, it is drizzled in with maple syrup and honey to coat the dough. After a short time you can turn this out and pick-away at your hearts content!
The accompanying Snickers ice cream appeared to be a little more involved and required the use of more ‘specialised’ ice cream making appliances. Anyone attempting the ‘Monkey bread’ recipe could be forgiven for perhaps cheating and buying an equivalent in the shops. Leaving a fresh tub from the supermarket at room temperature for a few minutes before serving would make the consistency softer and perfect for dipping!
After each demonstration, James would disappearred into the hotel kitchens to help prepare the 3-course lunch and 4-course dinner for the numerous guests.
At lunchtime, guests enjoyed a starter of Lobster Risotto, followed by a trio of Duck with seasonal vegetables and James’ renowned Sticky Toffee Pudding with ice cream.
The evening dinner guests enjoyed an additional tantalising entrée course of freshly seared tuna with sesame and pickled radishes, fennel and cucumber.
To top off each dining session Miele kindly provided vacuum cleaners to be won in a prize draw. Two lucky guests went home extremely happy as they managed to also get James to sign their prizes!
bulthaup Winchester supplied a b2 kitchen for the event which is a signature piece for bulthaup and works well as a demonstration kitchen for many chefs that we have been privileged to work with over recent years. The b2 on show included two workbenches with stainless steel, stone and walnut worktop modules. These housed a gas hob on the day but can be adapted to also include sinks and other type of surface appliances.
The oven and fridge were supplied by Miele and housed in one of our single b2 walnut cabinets, which are designed to compliment any space. If you are not keen for your appliances to be on full display they can be hidden away by simply closing the door cabinet door.
The event was a great success and we look forward to supporting Chewton Glen in 2015.
Please get in touch with us if you are planning a project to see how we can help you. Either contact us, request a brochure or pop into one of our three studios.