2011 Competition Recipe
Entrants must submit a recipe to serve 4 people using: 1 monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in portions, accompanied by a rice dish and a green vegetable of your choice.
Please note should you reach the Regional Final you will be asked to prepare your recipe in early spring, on Thursday 10th March 2011.
The fish 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 dish 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:
- a well thought out recipe
- a clear description of your work method
- 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 the 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.
Please check cooking times, quantities and cooking temperatures carefully and ensure that your method is a sufficiently full 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.
Dessert – Mystery Box. In addition to preparing the recipe at the Regional Final (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 not later than midnight on MONDAY 31 JANUARY 2011
IF POSTING PLEASE ADDRESS ENTRIES TO:
The Roux Scholarship c/o
Hospitality & Leisure Manpower,
8 Lower Teddington Road,
Surrey KT1 4ER
18 Regional Finalists Announced
“There are some excellent guinea fowl recipes, ranging from great classics through to innovative modern interpretations of the ingredients.” More...
“The recipes we have selected are the work of some inspired chefs showing versatility of approach and variety of ingredients. I am looking forward to tasting the sauces in the completed dishes, to see whether they lift and complement the other ingredients and prove the perfect match.” More...
Global Knives 30th anniversary
12 Roux Scholars have joined with Global Knives to celebrate their 30th anniversary showcasing great knives & great recipes. First up is no.1 scholar & judge, Andrew Fairlie. More.
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