Good_Things_Magazine_AprilMay_2017

INGREDIENTS

• 8 ripe white peaches


• 600g caster sugar


• 1 lemon, juice only


• 600ml water


• 2 tbsp dried edible
  rosebuds (or 3 tbsp fresh
  untreated rose petals from
  highly scented flowers)
  or 4 tsp (or to taste)
  rosewater


• 5 leaves gelatine, softened
  in cold water and
  squeezed dry
  To serve


• edible rose petals,


• icing sugar, for dusting


• 400g wild strawberries

METHOD

1. Bring a large saucepan of
   water to the boil, add the
   peaches, and blanch for 15
   seconds. Remove from the
   pan and immediately plunge
   into iced water.


2. Once cooled, drain and
   peel. Place the sugar, lemon
   juice and water in a large,
   lidded saucepan and bring
   to the boil.
   3. Add the peeled peaches,
   cover and simmer for 10-15
   minutes until tender, turning
   occasionally. Add your
   chosen rose flavouring,
   remove from the heat, and
   set aside to cool.
   4. Bring 100ml of the syrup
   back to the boil in a small
   saucepan. Add the softened
   gelatine and whisk until the
   gelatine has completely
   melted. Whisk in 400ml
   more of the syrup, then set
   aside to cool again.
   5. To serve, cut each peach
   into 8 slices, and divide
   equally between serving
   bowls, plates or glasses.
   Cover with the syrup,
   decorate with the rose
   petals, the wild strawberries,
   and a dusting of icing sugar,
   and serve immediately.

RECIPE COURTESY

OF MICHEL ROUX JR.,

LE GAVROCHE

le-gavroche.co.uk

Michel Roux Jr. Poached white peaches

scented with strawberries & rose petals

Serves 6

INGREDIENTS

For the ceviche dressing

• 320ml orange juice


• 1 tbsp lemon juice


• 2 tbsp sherry vinegar


• 2 tbsp sunflower oil


• 10g fresh ginger, finely
  diced


• 2 red chillies, finely
  chopped


• 1 sprig mint, leaves
  only
  For the carrot &
  cumin purée


• 50g butter


• 1 tsp cumin seeds
  
  
  • 500g carrots, peeled
    and diced
  
  
  • olive oil
    For the scallops
  
  
  • 8 scallops, thinly sliced
  
  
  • coarse sea salt
    To plate
  
  
  • 6 toasted hazelnuts,
    cut in half
  
  
  • 24 batons green apple
  
  
  • 1 tbsp black tobiko
    caviar
  
  
  • mixed microherbs
    (e.g fennel cress,
    red amaranth and
    coriander cress)
  
  
  
  

With his father,

uncle and daughter

all highly successful

chefs, the Le

Gavroche chef-

patron sits slap-

bang in the middle

of a rather regal

culinary dynasty.

MEET

THE

CHEF

H

r

is

h i D e s a i

(^)
(^)
(^)
(^)
(^)
(^)
(^) S
ca
llo
p (^) c
evi
che (^) with carro
t^ &
cu
m
in
p
u
r
é
e
S
erv
es
4
ENTERTAINING & INTERIORS
The Michelin-starred
food that this chef
serves up in The
Gilpin’s beautiful
Lake District seing
combines top-notch
local produce with the
finest flavours of both
East and West.
MEET
THE
CHEF
80 goodthingsmagazine.com
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