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Entrants must submit a recipe to serve four people using the following 5 shellfish to make a rice based dish of their creation:
- 8 Razor clams, in shell
- 500gr Mussels, in shell
- 1kg Brown crab, live
- 4 Scallops, in shell
- 200gr brown shrimp, un-peeled
if one shellfish is not available on the day, it will be replaced with another, all the ingredients must be used.
This should be accompanied by a mixed salad served separately.
(Note: If you reach the Regional Final you will be asked to prepare your recipe on Thursday, 4th March 2010. You must also make the mixed salad on the day. The shellfish will be provided by the College: you must bring all the remaining ingredients).
Please remember, the judges are looking for balance and simple combinations of flavours and textures. Try not to be over ambitious, and keep the flavours clean and uncomplicated.
The judges only have your written entry before them, and this will be numbered so they don’t know whose entry they are judging.
Please remember that the judges will be looking for:
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a well thought out recipe |
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a clear description of your work method and |
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an accurate costing of your recipe |
You would be well advised to try out your recipe to make sure the recipe “works”, i.e., that the type and amount of each ingredient is in balance, particularly with regard to taste, texture and appearance.
The method of preparation, cooking and service must also be clearly stated. The use of caviar, truffles or foie gras is not permitted.
No pre-prepared foods such as pasta, filo and puff pastry, stocks, garnishes or sauces will be allowed, as all food must be prepared in front of the judges. Any transgression of these rules will result in disqualification.
From these written recipes the judges will select the regional finalists. The judges will be looking for those recipes and methods, which demonstrate the best balance of creativity, taste and practicality.
Enter your recipe below. Please check cooking times, quantities and cooking temperatures carefully and ensure that your method is a full enough description of the work required to produce the dish. It is a good idea to ask your head chef or a colleague to double check these for you.
In addition to preparing the recipe (exactly as submitted on the entry form), you will need to prepare a dessert for four persons from a selection of ingredients which will be given to you just before the start of the cook-off (books are allowed for reference purposes on the day to help you plan your dessert, but cannot be taken into the kitchen).
A maximum of two and a half hours cooking time is allocated at the Regional Final for your recipe and the dessert.
ENTRIES MUST ARRIVE BY SUNDAY 31 JANUARY 2010
IF POSTING PLEASE ADDRESS ENTRIES TO:
The Roux Scholarship c/o Hospitality & Leisure Manpower, Burgoine House, Burgoine Quay 8 Lower Teddington Road Hampton Wick, Kingston Surrey KT1 4ER
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