To mark National Chocolate Week, Gwent chef Mike Hendry suggests some alternative recipes to try out.
THE word 'chocolate' usually makes a person think of a sweet treat but for one Monmouthshire chef, it can mean much more.
To mark National Chocolate Week, Mike Hendry, 32, who is the head chef at Llansantffraed Court hotel and restaurant, suggests some recipes to cook up a chocolate starter or main as well as dessert.
Originally from Ayrshire, Mr Hendry began his career as a chef aged 21 and moved to Wales in 2003.
He joined the team at Llansantffraed Court following a seven year career at the Michelin-starred Crown at Whitebrook.
Mr Hendry decided to experiment with chocolate recipes as part of National Chocolate Week, the UK's biggest chocolate celebration that runs between October 13 to 19.
Speaking of his recipes, he said that venison with chocolate is a well know classic, while mackerel with white chocolate is more unknown.
He said: “I made a starter, a main and a dessert. My favourite is the Chocolate Cremeaux as it tastes delicious.
“The dishes have proved popular with guests as chocolate is always popular, especially the main as it is a tried and tested recipe.”
Starter
Mackerel with beetroot, apple, white chocolate and horseradish.
Ingredients
Two fillets of mackerel
¼ finely diced shallot
50g cooked beetroot
25g apple compote
10g finely chopped dill
20g white chocolate and horseradish crumb
75g milk powder
90g plain flour
25g corn flour
40g caster sugar
4g salt
85g unsalted butter
Mix together and bake at 120 degrees Celsius. Leave to cool, then mix in 100g melted white chocolate and 10g fresh grated horseradish.
100g beetroot puree
200g cooked beetroot
50g sugar
One shallot
50g sherry vinegar
100g chicken stock
Boil together until chicken stock is reduced then place in food processor
For Tartar
Skin one fillet of mackerel; chop finely until mince like in texture. Add diced shallot and chopped herbs. Season with salt and pepper.
To assemble
Pan fry mackerel in a little oil (around one to two minutes). Cook for longest skin side down to achieve crispy skin.
Quenelle some of the tartar mix onto the plate and garnish with apple compote and beetroot. Sprinkle over white chocolate ad horseradish crumb. Garnish with cooked beets and beetroot puree.
Loin of Brecon venison with celeriac, heritage carrots and chocolate jus.
(Serves four)
Ingredients
600g venison loin
Celeriac puree- 200g celeriac
200ml milk
Cover celeriac with milk and cook until tender, blitz in food processor)
Salt and pepper.
Carrot fondants:
Eight heritage carrots
Four cloves of garlic
Bunch of thyme
200g butter
200g chicken stock
Place all of the ingredient in a roasting tray and cook until tender.
For chocolate jus
200ml red wine jus
25g 70 per cent cocoa solids dark chocolate
Bring sauce to heat. Add chocolate and whisk until incorporated.
Chocolate Cremeaux
(Makes a two litre tub)
Ingredients
120g cream
240g milk
Three eggs
90g caster sugar
180g dark chocolate
Boil cream and milk with 60g sugar.
Whisk 30g sugar with eggs
Pour cream into egg mix then cook to at least 85 degrees Celsius.
Pour over chocolate.
Blend, cool, freeze.
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