CONTINUING HIS FATHER’S LEGACY

Restaurateur and television chef, the late Chef Gary Rhodes, was a culinary star and local legend known for his passion for British cuisine. The chef’s son Sam, recently reopened Rhodes W1 in Dubai, taking over as General Manager of the modern British restaurant at Grosvenor House, A Luxury Collection Hotel, alongside his mother Jennie, who is still involved with the venue. The duo work closely with Rhodes W1 Head chef Alex Mobsby, to ensure the integrity of the recipes and the quality that Rhodes W1 and Chef Gary was known for. Here, Sam highlights two of his favourite signature recipes from the menu

Chicken ‘Kiev’, roast garlic and parsley butter, seared chestnut mushrooms spinach and broad bean vinaigrette

Chicken

1 x stuffed chicken breast

60g wilted baby spinach

10 pcs Broad beans

2 seared sliced chestnut mushrooms

2 tbsp. wild mushrooms

Beurre blanc

French dressing

Veal jus glace

Chicken Breast

1x chicken breast - skinned and wing bone removed

Roast garlic and parsley butter (basics)

Breadcrumbs - 50% panko-50% extra fine breadcrumbs, mixed and re-passed

Seasoned flour and beaten egg, for crumbing

Roast Garlic and Parsley

Butter

2kg unsalted butter

500g shallots, rinsed and finely chopped

170g roast garlic puree

3 tsp. Salt

½ tsp. Cayenne pepper

½ tsp. Ground white pepper

½ Bunch chopped curly parsley

Beurre Blanc (Makes About 600ml)

200ml non-alcoholic dry white wine

2 tbsp. white wine vinegar

4 shallots, finely chopped

100ml cooking cream

400g cold unsalted butter

- cubed

Salt and pepper

French Dressing

5 tsp. white vinegar

2½ tsp. Dijon mustard

3-4 tsp. caster sugar

150ml walnut oil

2 tbsp. olive oil (not extra virgin)

Salt and pepper

Method

1 Remove the fillet from the chicken breast. Lay each breast on a board and cover with a double layer of cling-film, place the breast between the cling-film, using a meat bat or hammer, carefully tap the thick end of the breast to slightly flatten it, also repeat the same action with the fillets.

2 With a sharp knife make an incision on one side of the underside of the breast to form a pocket. Do not cut through or the butter will leak.

3 Pipe approx. 15g of softened roast garlic butter into the pocket and cover with the flattened fillet, folding in the edges, sprinkle with a little salt to help it to seal. Turn the breast over and mould into a neat shape, refrigerate to set.

4 Once cold and set, pass the ‘Kiev’s’ through a breadcrumb pane twice and re-shape.

5 Split the garlic heads down into the cloves - do not peel. Place in a tin foil bag along with a drizzle of olive oil, sprigs of thyme and 1 bay leaf, seal well and place in an oven set at 95˚C and cook for 2 hours, until the garlic is roasted and soft.

6 When cool, pop out the flesh from the skins and pass through a drum sieve.

7 Set aside, covering with a thin film of oil to protect.

8 Mix all the above ingredients for the Roast Garlic and Parsley Butter together, before rolling in a 2–3-layer thick square of cling-film, rolling it into a roulade before freezing.

9 For the Beurre Blanc, put the non-alcoholic wine, vinegar, and shallots in a thick base saucepan. Bring to the boil and reduce by half. Add the cream and boil for 1 minute. Lower the heat and gradually whisk in the cubes of cold butter. For a smooth finish, pass the sauce through a fine sieve to remove the shallots. Season with salt and pepper.

10 For the French Dressing, whisk together the vinegar, Dijon mustard and sugar. Slowly whisk in the oils and check the seasoning.

11 To serve, cook the chicken ‘Kiev’s’ in a non-stick pan with a little olive oil and clarified butter until golden all over and then finish cooking in the oven for 5-6 minutes. To check it is cooked, probe the thick part of the breast. Serve with wilted baby spinach, broad beans microwaved and seared sliced chestnut and wild mushrooms. Drizzle over the mushrooms and spinach with French dressing, Beurre Blanc and a little veal glace.

Smoked haddock with welsh rarebit, tomatoes, chive dressing

Smoked Haddock

1 x 80-90g portion of skinnedtrimmed natural smoked haddock fillet

1-1½ plum tomatoes, sliced lengthways (dressed neatly in an overlapping circle of 6 slices)

Chopped chives

Balsamic vinega (8-year-old)

House dressing

Welsh Rarebit

700g mature cheddar cheese, finely grated

150ml milk

50g plain flour

50g fresh white breadcrumbs

1 tbsp. Colman’s English mustard powder

1 tbsp. Worcestershire sauce

2 eggs

2 egg yolks

Balsamic House Dressing (makes 500ml)

200ml extra virgin olive oil 1st press

200ml groundnut oil

1 tsp. salt

¼ tsp. ground pepper

Juice of 1 lemon

50ml white wine vinegar

50ml sherry vinegar

Balsamic vinegar few drops, to taste

Salt

Pinch of sugar

Finely chopped chives to garnish

Method

1 In a heavy bottomed pan, very gently melt the cheese with the milk, make sure the cheese does not get too hot or the mix will split.

2 Once fully melted, add the flour, breadcrumbs, English mustard powder, stir in well and cook out in the pan until the cheese comes away from the sides and forms a ball. Remove from the pan and leave the mix in a bowl to cool.

3 Once cool, place the mix in a food processor and add the eggs and yolks plus the Worcestershire sauce, salt, ground white pepper and blitz until smooth. Do not overwork.

4 Once cool place between sheets of either greaseproof parchment or cling film and roll out to about 3mm deep. Place flat in the fridge to set before cutting with a hot knife, exact portion sizes to fit the haddock portions.

5 When topped, lay the haddock portions neatly in a tray and cling film tightly – do not stack as they will sweat.

6 Place the haddock fillet topped with the Welsh rarebit under a salamander to colour. Then place in a buttered pan and cook through the oven for about 6-7 minutes.

7 Mix all ingredient of the balsamic house dressing together.

8 To serve, make sure the tomato plates are not served fridge cold either have a few out before service or just before serving - simply place under the lights for a minute.

9 Place the topped haddock fillet under a salamander to colour, then place in a buttered pan and cook through the oven for about 6-7 minutes.

10 Drizzle over the glazed cheese top with a little olive oil.

11 Dress the tomatoes with the dressing, sprinkle with chopped chives before placing the haddock portion on top.