Kelham Island

By Nathan Wall

This is a fairly complex dish but it’s worth the effort. Start with the purees that dress the dish, then prepare the blue cheese stuffed date – these can all be done well in advance. Prepare the rosti and chicken when you want to serve the dish. 

Ingredients for the onion puree

· 6 XL white onions

· 250g Butter

· Salt

· Water to cover

· Splash of oil

Method

· Place oil and butter in a wide base pan

· Sweat off the onion adding no colour in the process

· Once sweated off add water to cover and continue to cook off until a pulp

· Blitz then season 

Ingredients for the date puree

· 250g of chopped dates

· 2 earl grey tea bags

· Water to cover

Method

· Place all ingredients in a pan and cook out until the dates are a pulp

· Blitz and season

Ingredients for the stuffed Date

· 30g blue cheese

· 1 madjool Date

· 50g flour

· 2 eggs beaten

· 50g panko breadcrumbs blitzed 

Method

· Roll the blue cheese weighing 30 grams

· Roll out between 2 sheets of parchment paper the madjool date

· Wrap the blue cheese inside of the date

· Dip in the flour, then egg mix and finely the blized breadcrumbs

· Shallow fry to brown and then bake for 15 minutes to finish

Ingredients for the Swiss Rosti

· 5 Large Potatoes (grated)

· ½ XL white onion (dice)

· 100g butter

· 20g potato starch

· 2 eggs

· Salt 

Method

· Grate the potatoes and mix with the diced onion

· Mix in the eggs, butter, potato starch and season well

· Heat up oil in a half gastro tray

· Place the mix into the gastro around 2cm deep and fry off

· Move to the oven for around 10 minutes at 180degrees

For the chicken

· Take a chicken breast with the skin on and season

· Pan fry, on both sides til golden

· Finish by baking in the oven until cooked all the way through

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Start pork scratching and hazelnut crumb and then with the squash puree that you’ll use as the first layer on your dish

Ingredients for the pork scratching & hazelnut crumb

· 1kg pig skin

· 300g hazelnuts

· salt

Method

· Cut excess fat off the pig skin, season and begin to roast 180degrees

· When crisp take out the oven and cool

· Toast the hazelnuts and cool

· Blitz together and dry out

Ingredients for the butternut squash puree

· 5 butternut squash

· ½ xl white onion dice

· 250g butter

· 2 cloves of garlic

· Salt

Method

· Dice squash and onion and begin to sweat it off

· Add the cloves of garlic

· Cook to pulp

· Blitz, season, pass

Ingredients for the butternut squash fondant

· 2 butternut squash

· 500g butter

· 300g duck fat/ or chicken stock

Method

· Cut the butternut in to blanks around 5cms

· Confit the butternuts and then cut out when cool

Pork loin

· Pork loin weighing around 200g

Method

· Begin by searing in the pan

· Then transfer to a preheated oven at 180 degrees and cook for 4-6 minutes