Chef Of The Month April 2015: Matthew Burke

Matthew Burke,
Chancellors Hotel, Manchester Uni

Born and raised in Manchester, I knew from an early age that I wanted to be a chef. On finishing school in 1992 I trained to be a chef at Fielden Park College in Didsbury, Manchester, before going on to specialise in pastry.

After my college training, I started working as a chef at UMIST but realised early on in my career that I needed a bigger challenge. Following UMIST, I was successful in landing my next role as chef de partie at the Bridgewater Hall. Under the guidance of Robert Kisby, I quickly progressed to Jr. sous during my time there.

In 2004 I then joined the team at Chancellors Hotel (UMC Ltd), Fallowfield as a sous chef and after a couple of very busy years, gained promotion to head chef. Our belief in local, independent companies that provide the very best in seasonal British produce has enabled our reputation for delivering high quality food to excel.

As a result of our company's expansion, I have since been promoted to Executive Head Chef to oversee Chancellors Hotel and Collection; delivering the high standard of food that has always been expected of us.



Dish

Smoked chicken and cured ham terrine with spiced wine caviar and quince jelly

Garnished with griddled pear and micro herbs

Smoked Chicken and Cured Ham Terrine

  • 3 x Altham's hot smoked chicken breasts (skinned and shredded)
  • 6 x slices of prosciutto
  • 1/2 pint chicken veloute
  • 3 leaves of gelatine (soaked in cold water for 10 mins to bloom)
  • 2 tbsp chopped chervil
  • 1 tsp chopped parsley
  • Salt and pepper to taste

Shred the smoked chicken breasts quite finely and add the chopped herbs. In a pan, bring the veloute to the boil, remove from the heat and add the softened gelatine leaves mixing thoroughly. Pour the veloute mix over the chicken and herbs and correct the seasoning and mix to evenly distribute the herbs and gelatine throughout.

Line a terrine mould with cling and layer the slices of prosciutto slightly overlapping each other as you go. Pour in the chicken mix, spread evenly and fold over the prosciutto on top, press down and cover with the cling film, rest a weight on the top of the terrine and place into the fridge overnight to set.

Quince Jelly

  • 1kg Quince (peeled cored and chopped)
  • 1kg of caster sugar
  • 1/2 ltr water
  • 1/2 ltr pear juice
  • 3 tbsp lemon juice

Simmer the quince in the water and pear juice for about an hour, stain through a cheese cloth overnight to drain slowly (forcing this will make it cloudy). Take one litre of the passed liquid, add the sugar and lemon juice and simmer for 15 mins. Pass again through a fine chinois into a suitable tary and set over night. When set cut into 1 cm sized cubes to garnish the terrine

Spiced Wine Caviar

  • 200g red wine
  • 1/2 tsp cinnamon
  • 6 drops of orange oil
  • 50g sugar
  • 3g agar (1.5% agar to liquid)
  • 1 litre of sunflower oil chilled in the freezer

Place all ingredients in a suitably sized pan and blend with an immersion blender to thoroughly incorporate the agar. Boil the mix for 5 minutes and then cool to around 55oc (agar sets at around 35oc so you need to work quickly)

Place the agar in a fine tipped bottle or a pipette, take the oil from the freezer and drip the agar liquid into the oil, as the drip hit the cold oil, it will sink and will set before it reaches the bottom. When you have enough 'caviar' drain off the oil Keeping for next time) and wash off in warm water. You can add some fruit coulis or sugar and red wine to the caviar to enhance the flavour if you wish.

www.chancellorshotel.co.uk