Chef Cooking Demonstration with Graham Mitchell, Newmachar Hotel

Join Graham Mitchell Head Chef of The Scullery at Newmachar Hotel as he creates a 3 course dinner.

Starter – Pan Seared Scallops, Cider Braised Pork Belly, Apple Puree, Black Pudding Bon Bon

What you’ll need:

• Scallops 4
• Butter diced 50g
• Lemon ½ juiced
• 1kg pork belly
• 1 carrot
• 1 celery
• 1 onion
• 2 garlic clove
• Few sprigs of thyme
• 2 bayleaf
• 500ml cider
• Splash of cider vinegar
• 1lt of chicken stock
• 300g black pudding
• 100g plain flour
• 2 eggs
• 150g panko breadcrumbs
• 5 granny smith apples
• 50g caster sugar
• 50ml apple juice
• 50ml chicken stock
• 25g butter
• ½ star anise
• ½ cinnamon stick
• ½ tsp 5 spice
• 1tbsp brandy
• Salt and pepper

Main Course – Pan Seared Beef Fillet, Heritage Carrots, Puree, Braised Cheek Cottage Pie, Jus

What you’ll need:

• 1kg centre cut beef fillet
• 1 carrot
• ½ onion
• 3 sticks of celery
• ¼ leek
• 3 cloves of garlic
• 3 tsp tomato puree
• 300ml white wine
• 2 ox cheek
• 500ml beef stock
• 300g albert rooster potatoes
• 50ml milk
• 50ml double cream
• 100g butter
• 250g large carrots
• 2-star anise
• 1 tsp cumin seeds
• 30g butter
• 12 heritage carrots
• 100g beef dripping
• Marrow extract from 2 veal bones (3-inch centre cut)
• 60g butter
• 2 shallots diced
• 200ml claret
• 1 sprig of thyme
• ½ bay leaf
• 200ml demi-glace
• 1 tbsp chopped parsley
• Salt and pepper

Dessert – Barra Strawberry and Pistachio Eton Mess

What you’ll need:

• Barra strawberries 500g
• Double cream 500ml
• Caster sugar 250g
• Chopped pistachios 200g
• Meringue nests 4