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F O O D & D R I N K<br />
Tantalise your tastebuds<br />
RYAN SHILTON, HEAD CHEF AT SWINFEN HALL’S AWARD-WINNING FOUR SEASONS RESTAURANT,<br />
SHARES A MOUTH-WATERING DISH FROM THEIR CURRENT MENU FOR YOU TO TRY<br />
Recently named Independent Restaurant of the Year<br />
at the Taste of Staffordshire Awards 2017, Swinfen<br />
Hall’s Four Seasons restaurant is one of the jewels in the<br />
region’s fine dining crown.<br />
Head chef Ryan Shilton was born and raised in<br />
Staffordshire and is determined that Swinfen’s Four<br />
Seasons should be the flagship restaurant for the county<br />
and a mainstay in raising Staffordshire’s culinary<br />
profile. Although only 24 years old, Ryan - who has<br />
held the top job at Swinfen since March 2016 - quickly<br />
established a very accomplished and loyal brigade and<br />
together they have built up an enthusiastic following<br />
in the restaurant. Ryan’s precocious talent has been<br />
recognised by the AA, awarding him three rosettes in<br />
September.<br />
Red mullet with cauliflower,<br />
fennel and baked orange<br />
Ingredients: serves four<br />
2 fillets of red mullet<br />
1 cauliflower<br />
1 bulb fennel<br />
6 oranges<br />
handful of capers<br />
300ml milk<br />
150g butter<br />
100g sugar<br />
4 tablespoons white wine vinegar<br />
10ml vegetable oil<br />
For the baked orange, peel five oranges with a<br />
knife and segment the oranges. Put these in a<br />
pan with the sugar and two tablespoons of white<br />
wine vinegar, cover with foil and bake at 180<br />
degrees for 20 minutes.<br />
Prep the cauliflower into florets, and roast four<br />
medium-sized florets in 50g butter until soft and<br />
golden brown. Put the cauliflower trimmings<br />
into a pan with the milk and cooked until soft<br />
then drain the milk, add 100g butter and blitz<br />
until smooth.<br />
Make a dressing out of the zest and juice of<br />
the remaining orange, 10ml vegetable oil and 2<br />
tablespoons of white wine vinegar.<br />
Thinly slice the fennel and pour the orange<br />
dressing over.<br />
Cook the red mullet in a non-stick frying pan on<br />
a medium heat for two minutes skin side down,<br />
take the pan off the heat and flip the fish over to<br />
gently finish for 30 seconds.<br />
Serve the red mullet with the roasted cauliflower,<br />
cauliflower puree, fennel and baked orange, and<br />
garnish with capers.<br />
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