The 2008 Event

The Skills for Chefs Conference takes place at The Octagon Centre, The University of Sheffield on 23-24 June 2008. More information will be announced later this year. .

Read more about the 2008 event.
2008 brochure will soon be available

Recipes

The Steelite International sponsored Skills for Chefs competition during Hotelympia attracted high calibre contestants from both the UK and the rest of the world. Here are the winning recipes from Len Unwin of Sheffield College:

MIS-EN-PLACE

Hot smoked cannon of lamb served with gateau of Mediterranean vegetables and a lamb reduction with butter beans

Cannon of Lamb

• 500g trimmed loin of lamb
• Oak shavings
• 3 broken cinnamon sticks
• 2 star anise
• Oil
• Clarified butter
• Seasoning

1. Place the oak shavings, cinnamon and star anise wrapped in foil inside a steamer tower
2. Place on a medium heat until smoke fills the chamber
3. Lightly oil the lamb and place into the chamber for 4 minutes
4. Remove from the smoke, season and pan fry in clarified butter until sealed and coloured
5. Put into an oven for 4 minutes
6. Remove and allow to rest before carving

Vegetable Gateau

• 2 Courgettes
• 1 large aubergine
• 2 romano peppers skinned
• Polenta - pre-cooked & set
• Melted butter
• Olive Oil with garlic & thyme
• Seasoning

1. Line a tartlet mould with butter
2. Line with thinly sliced courgettes
3. Brush the aubergines and peppers with the oil
4. Sear in a hot pan on one side
5. Layer the aubergine, pepper and the polenta in the moulds, seasoning in between each layer
6. Fold over the courgettes
7. Place a weight on top and bake in a hot oven for 8 minutes
8. Turn out into an absorbent cloth
9. Serve when drained

To finish the dish, serve the lamb on top of the gateau with a surrounding reduction of lamb stock. Finish with tomato concasse, chives and butter beans.

Pave of chocolate with feulletine biscuit, with oeufs a la neige and creme anglaise

Meringue

• 2 egg whites
• Cream of tartar
• 100g caster sugar
• Water/sugar to poach

1. In a grease-free bowl, whisk the egg whites with the cream of tartar to form stiff peaks
2. Add the sugar slowly to form a tight meringue
3. Pipe into greased moulds and poach or steam for 8-10 minutes
4. Allow to cool, then de-mould and trim as required
5. Coat in chilled creme anglaise

Anglaise

• 100ml Milk
• 50ml cream
• 3 egg yolks
• 50g sugar
• Vanilla pod
• Cointreau

1. Heat the milk, cream and vanilla until just boiling
2. Whisk the egg yolks, sugar and cointreau until pale
3. Pour on the liquid mix and return to the heat
4. Cook out until a coating consistency has been achieved
5. Cool quickly

Chocolate Biscuit Sponge

• 50g egg yolk
• 125g whole egg
• 100g caster sugar
• 80g egg white
• 40g caster sugar
• 30g soft flour
• 30g cocoa
• Cointreau syrup

1. Whip the egg yolk, whole egg and sugar to form a light sabayon
2. Whip the egg white and sugar to form a meringue
3. Fold in the sabayon, meringue and sieved cocoa and flour - don not over mix
4. Pour onto a lined baking sheet and bake at 190°C for 8-10 minutes
5. Allow to cool and cut to required shape/size
6. Soak through with cointreau syrup before use