The nation tuned in to see Jamie Scott, head chef at the Rocca Restaurant, St Andrews, take the prestigious title of MasterChef: The Professionals 2014.
The 27-year-old’s skills in the kitchen impressed judges Monica Galetti, Gregg Wallace and Marcus Wareing – and those watching at home, who have since been beating a steady path to the restaurant where Jamie and executive chef, David Aspin, create wonderful dishes using world class Scottish ingredients.
Overlooking the world famous 18th fairway of the Old Course, Rocca is one of the few restaurants in the UK to earn three AA Rosettes in 2013/14.
It’s owned by Adrian and Susan Pieraccini, who previously ran Rocpool in Inverness, where David also previously worked.
Jamie, originally from Arbroath, was inspired by his mother and grandmother in the kitchen. He says cooking is his passion and that he likes nothing better than putting a smile on people’s faces with great food.
The recipes he has created for the P&J will certainly have our readers smiling. Plus, look out for our undercover restaurant reviewer’s verdict on dining at Rocco, coming soon in YL magazine…
SLOW BRAISED HIGHLAND BEEF, ROASTED CARROTS AND MASH
- SERVES 2
- 1 whole Ox Cheek ( trimmed of sinew & excess fat & cut in half)
- 2 carrots (1 roughly chopped, 1 left whole)
- 1 stick celery (roughly chopped)
- 2 shallots (sliced)
- 1 tsp Peppercorns
- 2 Star Anise
- 1 Bay Leaf
- 500ml beef stock
- 150ml red wine
- 50ml Port
- For the mash:
- 3 large Maris Piper potatoes (washed)
- 50g butter
- 50ml double cream
- 50ml milk
- Salt & pepper
In a heavy-based pan caramelise the Ox Cheek all over until golden brown, add the vegetables and cook until golden. Add the aromats (peppercorns, star anise, bay leaf) and cook until you can smell the aromas. Add alcohol and reduce until rich and syrupy. Add the stock to cover beef, place a lid on pan and braise in oven for 1 hour 45 mins at 140 degrees until soft and tender (use the handle of a spoon to pierce the cheek). Remove the cheek and the whole carrot, strain the sauce and reduce until thickened, add the cheek back in and glaze with the sauce, halve the carrot length ways and keep warm.
For the mash: On a flat baking tray sprinkle with salt and bake the potatoes on it until tender (pierce with a knife to check) timing may vary with the size of potatoes. Once cooked remove the potato from the skins and keep warm. In a pan bring all the other ingredients to the boil and add the potatoes. Beat with a wooden spoon until smooth and velvety. Season and place onto two plates. Next to the potato place the Ox cheek, some of the sauce and the halved carrot. Finish with sauces and some Maldon sea salt.
CHOCOLATE PAVE AND COFFEE CREAM
- SERVES 2
- For the Cocoa Sponge:
- 75g caster sugar
- 50g cocoa powder
- 3 eggs
- For the mousse:
- 3 egg yolks
- 1 egg white
- 50ml water
- 125g sugar
- 175g dark chocolate (70%)
- 250ml double cream
- For the Chocolate Sauce:
- 100g caster sugar
- 60ml water
- 35g cocoa powder
- 80g double cream
- For the Coffee Cream:
- 50g caster sugar
- 50ml espresso coffee (cold)
- 150ml double cream
Pre heat oven to 150 degrees. Make the sponge by whisking the eggs and sugar until double in volume and pale. Sieve and fold in the cocoa powder and bake for 15mins in a rectangle bottomless mould (allow to cool in the fridge for 15 mins). For the mousse heat the sugar and water to 121 degrees. Whisk the egg yolks until pale and creamy, add the sugar and whisk until cold. Meanwhile melt the chocolate and whisk the whites to soft peaks, fold together with the melted chocolate and the cooled egg mixture until well incorporated. Add to the mould and set in the fridge for two hours.
To make the sauce boil the sugar, water and cocoa powder together, add the cream, re-boil and cool completely. For the Coffee cream, whisk the cream to soft peaks with the sugar, add the espresso and chill. To serve, cut the pave into 2in x 4in rectangles, pour over some of the chocolate sauce and serve a spoonful of the coffee cream on the side.