Rum Competition For Top London Chefs
Date Posted: 11 Mar 10
Posted By: Christian Rose-Day
Keywords: herbert berger 1 lombard street bank restaurant rhodes 24 skylon orrery mint leaf london best chef st lucia rum competition recipe judge panel herbert berger 1 lombard street bank restaurant rhodes 24 skylon orrery mint leaf london best chef st lucia rum competition recipe judge panel herbert berger 1 lombard street bank restaurant rhodes 24 skylon orrery mint leaf london best chef st lucia rum competition recipe judge panel herbert berger 1 lombard street bank restaurant rhodes 24 skylon orrery
Find more indo about 1 Lombard Street restaurant in Bank.
Herbert Berger (above right), Chef Patron of 1 Lombard Street, has been proclaimed the winner of the St Lucia Distillers competition to produce the most inspirational dish using Chairman’s Reserve rum.
In total, 11 of London’s top chefs took part in the competition - from restaurants such as Coq d'Argent, Le Pont de la Tour, Mint Leaf Lounge and Orrery - and each was presented with a certificate confirming their membership of the Chairman’s Reserve XI for 2010.
In a very close finish, the panel of judges chaired by Editor Paul Wootton (editor of Restaurant magazine) decided Herbert Berger and his pastry Chef Arnaud Viatte had just pipped Matthew Harris of Bibendum Restaurant and Adam Gray of Rhodes 24 who were runners-up.
Herbert Berger and Arnaud Viatte’ winning recipe was:
Roast pineapple with rum and oriental spices
Chilli, coriander and lime syrup
Coconut and rum sorbet
Prepare pineapple taking out the dark bits (spiral cut)
Cut into 3cm thick slices
Cook in classic syrup spiced with Chinese five spice, rum, vanilla, chilli, coriander seeds and coriander leaves
Leave to cool and infuse for one day.
To roast the pineapple take some butter, sugar and make a caramel, caramelise the pineapple adding a little of the cooking liquor and keep glazing until hot and nicely caramelised. Keep warm.
For the syrup
Take some of the syrup from the pineapple, add finely chopped lemongrass, juice of 2 limes and reduce to thick syrup, let cool to room temperature. Add finely chopped red chilli, some finely chopped stem ginger, chopped fresh coriander and zest of the limes. Let infuse and keep cold.
Classic raspberry coulis
Dried pineapple ring
Thinly slice and dry under a heat light or moderate oven. You can dust them with icing sugar or even blanch them in light stock syrup first.
Coconut sorbet
1000 g purée
400 g water
200 g sugar
100 g glucose
20 g Chairmen’s reserve rum
Dried vanilla pod sticks for garnish
Herbert Berger wins return tickets courtesy of the St Lucia Tourist Board to stay at the internationally renowned Hotel Cap Maison in St Lucia.
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