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The Herald Scotland
05-07-2025
- General
- The Herald Scotland
How to make a classic beef tartare with beetroot and egg yolk
200 g high-quality beef tenderloin, finely diced 100 g cooked beetroot, finely diced 20 g shallots, finely chopped 10 g capers, rinsed and chopped 10 g cornichons, finely chopped 5 ml Worcestershire sauce 5 ml Dijon mustard 10 ml extra virgin olive oil 2 g sea salt 1 g freshly ground black pepper 5 g fresh parsley, finely chopped 2 fresh free range egg yolks 4 slices of toasted baguette or rye bread (optional, for serving) Method To begin, prepare the Beef - Trim any fat or sinew from the beef tenderloin. Take a medium sized frying pan and place on a high heat. Add a touch of oil to the pan. Sear the beef on each side for a quick couple of seconds. Remove from the pan and trim away the seared brown part and finely dice the beef into small, uniform pieces (about 3-5 mm). Place in a chilled bowl and refrigerate while preparing other ingredients. Mix the Tartare in large mixing bowl, combine the diced beef, beetroot, shallots, capers, and cornichons. Add Worcestershire sauce, Dijon mustard, olive oil, salt, and pepper. Gently mix until evenly combined. Taste and adjust seasoning if needed. Cover the mixture and refrigerate for 30 minutes to let the flavours come together. Divide the tartare into two portions. Using a 6-8 cm round mould, shape each portion into a neat circle on chilled serving plates. Create a small indentation in the centre of each. Add Egg Yolk Carefully place one egg yolk in the indentation of each tartare portion. Serve immediately with toasted baguette or rye bread slices on the side, if desired. Gary Townsend, Chef Owner, Elements 19 New Kirk Road, Bearsden, Glasgow. G61 3SJ
The Herald Scotland
28-06-2025
- General
- The Herald Scotland
Top chef shares his tips on how to make this classic chicken dish
For the stuffed chicken 2 boneless, skinless chicken breasts (150-200g each) 100g shiitake mushrooms, finely chopped 1 medium leek (100g), white and light green parts, finely sliced (for stuffing) 1 garlic clove, minced 30g unsalted butter 30ml olive oil 50g breadcrumbs 1 tbsp fresh thyme leaves Salt and black pepper, to taste For the Slow-Cooked Leeks 2 medium leeks (200g), white and light green parts, thinly sliced 50ml vegetable stock 20g unsalted butter 1 tsp olive oil Pinch of salt For the Charred Leek 1 medium leek (100 g), green part, halved lengthwise 10ml olive oil Pinch of salt For the white wine sauce 100ml dry white wine 100ml chicken stock 50ml heavy cream 1 small shallot (20g), finely chopped 15 g unsalted butter 1 tsp Dijon mustard Salt and black pepper, to taste Method Pre heat oven to 180c fan/160c/gas 4 To begin, heat 30g butter and 30ml olive oil in a frying pan over medium heat. Add minced garlic and 100g sliced leek, cooking for 5 minutes until soft. Add 100g of chopped shiitake mushrooms and thyme. Cook for 8 minutes until mushrooms release moisture and soften. Stir in 50g breadcrumbs, season with salt and pepper, and set aside to cool. To stuff the chicken, butterfly each chicken breast by slicing horizontally, stopping short of cutting through. Open like a book. Place half the mushroom-leek mixture in each breast, fold closed, and secure with kitchen twine or toothpicks. Season chicken with salt and pepper. Heat 15ml olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden. Transfer skillet to the oven and bake for 15-20 minutes, or until internal temperature reaches 75C. Remove and rest for 5 minutes. For the slow-cooked leeks, use a small saucepan, heat 1 tsp olive oil and 20g butter over low heat. Add 200g sliced leeks and a pinch of salt. Cook for 10 minutes, stirring occasionally. Add 50ml vegetable stock, cover, and simmer for 15 minutes until tender. Keep warm. When cooking the charred leek brush halved leek (green part) with 10ml olive oil and sprinkle with salt. Heat a dry frying pan or grill pan over high heat. Char leeks for 2-3 minutes per side until blackened and tender. Set aside. To make the white wine sauce take a small saucepan, melt 15g butter over medium heat. Add chopped shallot and cook for 3 minutes until soft. Pour in 100ml white wine and reduce by half (about 5 minutes). Add 100ml chicken stock and reduce by a third (about 5 minutes). Stir in 50ml double cream and 1tsp Dijon mustard. Simmer for 3 minutes until thickened. Season with salt and pepper. Slice each chicken breast into 2-3 pieces to reveal stuffing. Spoon the slow-cooked leeks onto plates, place sliced chicken on top, and garnish with a piece of charred leek. Drizzle white wine sauce around the plate. Gary Townsend , Chef Owner, Elements, New Kirk Road, Bearsden, Glasgow. G61 3SJ,
The Herald Scotland
21-06-2025
- General
- The Herald Scotland
Chop, chop: How to make this perfect pork dish this weekend
Ingredients Serves: 2 2 bone-in pork chops (150–200g each, about 2cm thick) 1 tbsp olive oil 1 tsp smoked paprika 1 tsp garlic powder Salt and black pepper, to taste Chorizo jam 100g chorizo, finely diced 1 small red onion (about 80g), finely chopped 1 garlic clove, minced 1 tbsp balsamic vinegar 1 tbsp honey 50 ml red wine 1 tsp tomato paste Apple and watercress salad 1 Granny Smith apple, cored and thinly sliced 50g watercress, washed and dried 1 tbsp lemon juice 1 tsp extra virgin olive oil Pinch of salt Method Preheat the oven to 200C (fan 180C). To begin, pat the pork chops dry with paper towels. Rub both sides with olive oil, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while preparing the jam. Heat a small saucepan over medium heat. Add the diced chorizo and cook for 3–4 minutes, stirring, until the fat renders and the chorizo crisps slightly. Add the red onion and garlic. Cook for 5 minutes, stirring occasionally, until softened. Stir in the balsamic vinegar, honey, red wine and tomato paste. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat and set aside. Now to cook the pork chops. Heat an oven-safe frying pan over medium-high heat. Add a drizzle of olive oil. Sear the pork chops for 2-3 minutes per side until golden brown. Transfer the pan to the preheated oven and roast for 6-8 minutes. Remove from the oven, cover loosely with foil, and rest for 5 minutes. Next in a mixing bowl, toss the sliced Granny Smith apple with lemon juice to prevent browning. Add the watercress, drizzle with extra virgin olive oil, and sprinkle with a pinch of salt. Toss gently to combine. Place a pork chop on each plate. Spoon a generous dollop of chorizo jam over the top or serve on the side. Arrange the apple and watercress salad next to the pork chop. Serve immediately, with a glass of crisp white wine or sparkling water for a refreshing pairing. Tip – make the chorizo jam ahead and store in an airtight container in the fridge for up to 5 days. Reheat gently before serving. Gary Townsend is Chef Owner of Elements on New Kirk Road, Bearsden, Glasgow.
Yahoo
06-03-2025
- Business
- Yahoo
Glasgow's hospitality stars set to shine at prestigious event
Glasgow's finest are in the running for top honours at the Scottish Excellence Awards. The awards, touted as Scotland's most prestigious hospitality accolades, have recognised various establishments in the Glasgow area. Gary Townsend of Elements in Bearsden and Dean Parker of Celentano's, near Glasgow Cathedral, are among a record six finalists for Chef of the Year. The Glasgow Hilton and Radisson Blu, both giants in the city's hospitality scene, are up against the quaint 16-bedroom Knipoch Hotel. READ MORE: The Hilton Head Chef Gary Waugh competes with Paul Hood of Heritage Portfolio and Adrian Knibbs of Compass Scotland for Banqueting and Events Chef of the Year. Radisson Blu contends in the Employee Engagement and Retention category as well. READ MORE: Cafe Buena Vida and Margo are shortlisted in the Eatery Newcomer category. The Scottish Excellence Awards honour the top performers in Scottish hospitality, food service, and tourism. The judging panel, featuring prominent names like Gary Maclean and Roberta Hall-McCarron, will have their work cut out for them. READ MORE: The winners will be revealed at a black-tie dinner event at the Glasgow Hilton on March 27. This year's competition is tough, with six record-breaking finalists for Chef of the Year alone. The awards promise to spotlight the best in the business, celebrating excellence in service, culinary skills, and overall guest experience across Scotland.
