Tom Kitchin creates a wonderful dinner for Google at the legendary annual Cannes Lions International Festival of Creativity

  • 30
  • 4
  • Easy
There were a few things I had to think about when creating a special menu to fit the occasion. I have always loved the Provencal area of France – all of its remarkable produce and the ethos when it comes to cooking, eating and enjoying food. It was important that I could share my passion for these things, but also that I introduced diners to some of the Scottish flavours we present at our restaurant, The Kitchin, in Edinburgh. Equally important was to decide which dishes to serve. The dinner was held along the iconic Cannes promenade, so we were cooking on the beach, right by the sea. The key for me in devising my menu was simplicity. I wanted to inspire them with dishes that reminded them of the sea and the stunning Provencal summer garden. The tow dishes I chose were favourites of mine – beautiful courgette flowers and a simple but uniquely presented seafood risotto. Both perfectly reflect the setting, but in addition, bring in some produce that we have access to in Scotland over the summer months. Courgette flowers are a real symbol of the summer season. The courgette flower features on many Mediterranean menus, but this little beauty can also be found in Scottish gardens. I also chose to served up a wonderful seafood risotto with fresh fish and shellfish straight from the sea. The unique thing was the way we served it – in big Parmesan wheels, scooped out in the middle and filled with the seafood risotto.

Ingredients

  • For the shellfish risotto:
  • 1 litre vegetable stock
  • 100g butter
  • 1 white onion – chopped
  • 1 tsp saffron
  • 250g risotto rice
  • 100ml white wine
  • 150g Parmesan – grated
  • 100g mussels – cooked
  • 100g clams – cooked
  • 100g squid – cooked
  • ½ lobster or 3 tiger prawns – cooked
  • mixed herbs
  • For the stuffed courgette flowers:
  • 8 courgette flowers
  • 100ml chicken stock
  • 1 tsp olive oil
  • For the stuffing
  • 1 tsp olive oil
  • 30g onion
  • 100g red pepper
  • 100g aubergine
  • 100g tomato
  • 1 sprig thyme
  • 1 garlic clove

Method

  • In a large pan, bring the vegetable stock to the boil. In a separate, heavy-bottomed pan, add 50g of butter and the herbs and gently sweat down the onions and saffron for 3-4 minutes, without colouring the onions.
  • Add the rice and warm through for 30 seconds before adding the white wine. Reduce until dry. Now slowly ladle in the stock, adding more as needed. Cook for 15-17 minutes until the rice is al dente
  • but not completely cooked. Then add the remaining 50g butter and grated cheese and garnish with shellfish before serving.

To make the stuffing

  • Finely chop all the vegetables for the stuffing and add the chopped garlic and thyme. Sauté gently in olive oil until cooked and set aside.

To prepare the courgette flowers

  • Pull back the outer petals and gently remove the stigma, making sure not to tear or separate any petals. Fill a piping bag with the stuffing and pipe it right into the centre of each flower, twisting at the end to close the flower.
  • Heat the olive oil in a frying pan and gently fry the stuffed flowers. Add the chicken stock and cook for 8 minutes, adding more stock if needed.

 

About The Author

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.

Let us know what you think

comments

About The Author

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.