Вы находитесь на странице: 1из 3

CHEF'S TASK- CURTIS STONE

Background information. Curtis Stone is a chef, author and TV personality. Curtis Stone cooks as Mother Nature intended he buys local food, seasonal and organic ingredients, keep recipes simple and allow the food to speak for itself. He was born in November 4, 1975.
Curtis was born in Melbourne, Australia. Curtis was rst inspired by his mother's baking and his grandmother's scrumptious fudge. Curtis studied at business school until he left half way to work at Savoy Hotel in Melbourne, Curtis Stone began cooking at The Savoy Hotel, in his hometown of Melbourne Australia, at the age of 18. After completing his qualications as a Chef, he decided to y to Europe seeing what Italy, France and Spain had to offer before nally arriving in London. Where he started to cook beside Marco Pierre White who was the youngest man in the world to be awarded 3 Michelin stars. That same afternoon Curtis started work at the Grill Room, Marco's restaurant.

Media Appearance.
Curtis rst appearance was when he was included in a book titled London's greatest chefs. This book led Curtis to get an agent and many opportunities within the media. Due to this it helped his restaurant by increasing the length of the waiting list. In 2003 he lmed his rst major lm series in Australia called 'Surng The Menu'. "My Restaurant Rules". He's also hosted a number of shows including "Dinner in a Box", "Good Food Live" and "Saturday Kitchen".

Dishes
Some of Curtis's main dishes are: Chicken Cutlet and Aged Jack Cheese Crust and spinach Salad, Roast turkey Breasts with sage and vegetable stufng, banana bread with toasted walnuts and many more. One of Cutis personal quote was. ever since I was young I've always been fascinated with food - whether it was making marmalade with my Nan and Grandad or fudge with my Granny. I've always realised it was food that brought my family and friends closer together. I often hear people say that they don't have the time to cook. Well, actually, a good home cooked meal can take less time than waiting for a take-in pizza! And be a lot more fun. It's one of life's great pleasures.

BOW-TIE PASTA WITH CORN, THYME, AND PARMESAN

COOKING WITH CURTIS


Prep Time: 10 minutes Cooking Time: 20 minutes Serves 4 Ingredients 1 pound bow-tie pasta (farfalle) 2 tablespoons olive oil cup thinly sliced shallots 6 garlic cloves, nely chopped 1 cup dry white wine 4 large sprigs of fresh thyme 2 cups fresh corn kernels (cut from about 4 ears) 1 cups heavy cream Kosher salt and freshly ground black pepper cup freshly grated Parmesan cheese cup chopped fresh chives

Method Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring often to prevent it from sticking together, for about 7 minutes, or until tender but still rm to the bite. Meanwhile, heat a large heavy skillet over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring occasionally, for about 3 minutes, or until tender. Add the wine and thyme, raise the heat to mediumhigh, and cook for about 5 minutes, or until the liquid is reduced by threequarters. Add the corn and cream and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 2 minutes, or until the corn is hot. Keep the sauce warm over very low heat. (The sauce may seem thin at this point, but it will thicken up when combined with the pasta.) Scoop out and reserve cup of the pasta water and drain the pasta. Add the pasta to the corn sauce and toss to coat. Add enough of the reserved pasta water to adjust the sauce to the desired consistency. Season to taste with salt and pepper. Divide the pasta among four pasta bowls. Sprinkle with the Parmesan cheese, chives, and pepper and serve.