Chef Of The Month June 2018: Jamie Elkin
Jamie Elkin ,
Im a 23 year old chef with a passion for learning.
My interest in working in a kitchen began at school with my first step on the culinary ladder being to work in a bakery, where making bread, pies and tray bakes helped me to develop a wide variety of skills.
Keen to gain more industry experience, I left the bakery to take up a position as Chef at The Lodge in Slyne, Lancaster, working under the guidance of Head Chef, Sam Pierce. Its a great place to work and of course very different to life in the bakery.
My first year at The Lodge, training with fellow chefs, whilst studying at Lancaster and Morecambe College, has really opened my eyes to the different ways to prepare fresh food and with the support and encouragement of both staff and family, I recently competed in a regional inter-college Masterchef competition. I was thrilled when I took first place!!
As a relatively young chef, I am of course looking forward to new and exciting challenges and opportunities to further my hospitality industry career.
I am delighted to share the winning Masterchef recipe with Althams Butchers. A delicious ballotine of chicken stuffed with chorizo and cream cheese, served with asparagus puree, salted rosti, braised leeks and a garlic mushroom sauce.
- 1 chicken breast
- 150g leeks
- 3 peeled potatoes (grated)
- 100g button mushrooms
- 150 ml white wine
- 100ml double cream
- 1 egg
- 3 sticks of asparagus
- 4 slices streaky bacon
- 100g sliced chorizo
- 50g cream cheese
- 1 onion
- 3 cloves of garlic
- Cover chicken breast with cling film and baton it out with a rolling pin. Spread the cream cheese over the chicken and fill with chorizo. Roll up into the cling film and tie at both ends and bath in a sous vide for 1 to 3 hours.
- Fine chop the asparagus and put on to boil in a light veg stock. When asparagus is soft and ready to blitz, add 25ml of double cream.
- With your grated potato, mix one egg through and squeeze the mixture into a metal ring to help hold its shape. Pan fry both sides of the rosti and cook in the oven at 180 degrees for 15 minutes, checking throughout.
- To make the garlic mushroom sauce, fine dice 1 onion and 3 cloves of garlic and sweat in a pan. Add a little white wine, reduce by half and then add cream to finish.
- Chop leeks so they are at least 3 cm in depth, place them in a pan with a little veg stock and splash of oil and cook in the oven at 160 degrees for 13 minutes.