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Author Tom Kitchin

Tom Kitchin

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

Tom Kitchin recipe: Pavlova with strawberries

Tom Kitchin
August 2, 2016
Pavlova with strawberries For the meringue: Whisk the egg whites until they begin to froth, then add the sugar. Once the mixture is forming soft peaks, place it into a piping bag. Line a tray with...

Tom Kitchin whisky recipe: Scallops in the shell

Tom Kitchin
July 19, 2016
Food, Recipes
Scallops in the shell To prepare the white wine sauce Heat a heavy-bottomed pan on top of the stove and the olive oil. Sweat the shallots gently for 3-4 minutes. Add the Noilly Prat and the fish stock and...

Tom Kitchin recipe: Hake served with wild herb crust

Tom Kitchin
June 9, 2016
Food, Recipes
Hake served with wild herb crust Remove the pin bones and scales from the hake. Cut into four equal portions then place in the fridge for later. For the crust, use a selection of wild herbs and some parsley....

Tom Kitchin recipe: Wild garlic velouté

Tom Kitchin
June 9, 2016
Food, Recipes
Wild garlic velouté To make the soup Finely slice the onion, celery, leek and garlic. Heat two tablespoons of olive oil in a wide, heavy-based pan over a medium-high heat. Add the sliced vegetables and a...

Beer and chocolate recipe: Chocolate & Yer Ben sponge

Tom Kitchin
May 24, 2016
Food, Recipes
Chocolate & Yer Ben sponge You’ll also need a 34cm by 24cm baking tray, lined with greaseproof paper 1 Pre-heat the oven to 180C/Gas Mark 4. Mix theYer Ben beer and the cocoa powder together to form...

Beer and chocolate recipe: Yer Ben & chocolate mousse

Tom Kitchin
May 24, 2016
Food, Recipes
Yer Ben coffee & chocolate mousse Chocolate sable 1 Beat the butter, sugar, flour and cocoa powder together in the mixer using the paddle attachment until a breadcrumb consistency has formed. Add the...

Tom Kitchin recipe: Asparagus and cockles with butter emulsion

Tom Kitchin
May 10, 2016
Food, Recipes
Asparagus and cockles with butter emulsion 1 Rinse the cockles thoroughly under a running cold water tap for at least 30 minutes. Remove the woody stem from the bottom of the asparagus, approximately one...

Tom Kitchin recipe: Asparagus soup, poached egg and raw asparagus

Tom Kitchin
May 10, 2016
Food, Recipes
To make the soup 1 Add the butter and onion to a heavy-bottomed pan and sweat for 3-4 minutes. Add salt and 500g of chopped asparagus. Cook on a high heat for a further 2-3 minutes with a lid on. 2 Add the...

Traditional Scottish recipe: Lentil broth

Tom Kitchin
April 15, 2016
Food, Recipes
Lentil Broth 1 Place the ham hock in a heavy-bottomed pan and cover with cold water. Bring it to the boil and skim the surface. 2 Add the mirepoix vegetables and simmer for 2-3 hours until the ham is...

Tom Kitchin recipe: Duck confit on a bed of lentils

Tom Kitchin
April 15, 2016
Food, Recipes
Duck confit on a bed of lentils, spinach and spring vegetables For the duck confit – to be done 24 hours before: 1 Blend together the rock salt, thyme and black peppercorns. Sprinkle liberally over...
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