Michelin starred chef Ricki Weston creates a potato, lobster, chorizo “snack” recipe. The dish is a sfogliatelle italian inspired dish, that Michelin starred chef Ricki Weston and his team from Whatley Manor developed from a sweet dish into this stunning savoury snack.
Read more about Ricki on The Staff Canteen: https://www.thestaffcanteen.com/Britain-s-Got-Talent/ricki-weston-whatley-manor-december-2023#/
Have you checked out Ricki’s recipes?
Potato sfogliatelle, lobster & chorizo mousse, scallop roe and lime powder: https://www.thestaffcanteen.com/chefs-recipes/potato-sfogliatelle-lobster-chorizo-mousse-scallop-roe-and-lime-powder-1702932320#/
Venison loin, fermented beetroot, confit parsnip, date: https://www.thestaffcanteen.com/chefs-recipes/venison-loin-fermented-beetroot-confit-parsnip-date-1702934523#/
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So I’m Ricky Weston I’m executive chef here at Watley Mana Hotel and Spa so the dish I’m going to do for you today is our potatoes fog telli filled with a lobster scallop and toito mousse it’s a dish that came from when I was in Italy
About 5 years ago now and fugly Telly was a little Bakery it was puff pastry cream filling is incredible and being British I was like let’s do it potato couldn’t get it work it was in development for a while it’s one of the first dishes that myself and my original
Sue Chef before he moved on Ben Bartlett uh were developing and trying to get right could not get it to seal we couldn’t get it to fry properly the mousse was popping out so what we see today is the the development process from what we tried to what we have now
So we take a gria potatoes we spiralize them down on a Japanese mandolin we’re then going to shape it around our finger and thumb creating cone shape before steaming it this just basically makes the potato a lot more pliable easier to work with easier to stick once we release the Starch and then we fill it with the mousse so we make a scet mousse we soé off some Lobster Claw with trit so keep all that oil Monte that into the mousse got that fattiness of scallop lemon zest and then fill that we seal it up using cornflour and egg
White so for the cooking of this fogy we once it’s sealed we freeze it and then we fry it from Frozen there a better cook on the actual potato uh with the starch content from that we cook it for 2 to 3 minutes at 190° um it’s dependent
On the moisture content of the actual potato obviously every potato is different we all know that so it’s a guideline when it comes to cooking it’s very much a visual kind of thing like when we got the right color so it’s between two to three that cooks
The moous inside uh and gives it a first Fry on the potato we then let that sit during the service and then just before we send it we’ll refry it for another couple of minutes just so we’ll get that nice crispy golden texture coming through and then the byproduct from the
Scallop so the row will dehydrate that lime skins once we’ taken the juice it’s a byproduct there as well chili skins and a percentage of salt blend it all down and dust that both sides before finishing it with a vegetable exop puree it’s a really heavy on Umami and a pepper
T so there we have our potatoes fugly telli filled with toito lobster and scet Li