THE FUTURE OF FOOD
FORGET THE TRADITIONAL SUNDAY ROAST. THIS IS A BEEF DISH WITH A DIFFERENCE, SPECIALLY
CREATED BY DANIEL CLIFFORD, ONE OF THE BRILLIANT AND INNOVATIVE YOUNG CHEFS FEATURED
IN AUDI’S EXCLUSIVE RECIPE BOOK AND SERIES OF SHORT FILMS
A
s part of our partnership
with Audi, Observer Food
Monthly has produced an
exclusive recipe manual contain-
ing recipes from five of the most
forward-thinking, futuristic and
revolutionary chefs in the UK. Here
is a taster from Daniel Clifford. For
more information on his cutting-
edge philosophy, look out for his
documentary on www.observer.
co.uk/foodmonthly/futureoffood.
Beef with cep purée, gnocchi,
confit of shallots and potato
rosti
SERVES 6
CEP PURÉE
This is needed for the gnocchi recipe,
so make first.
shallots — 5
garlic — 5 cloves
Madeira — 250ml
dried cep — 100g
chicken stock — 500ml
button mushrooms — 500g, sliced
frozen cep — 250g
Slice shallots and garlic and cara-
melise. Deglaze with Madeira and
reduce until dry. Add the dried cep
and stock and reduce until there is
no liquid left. In a separate pan,
fry sliced mushrooms and frozen
cep until golden brown. Add to
reduction, then liquidise the entire
mix.
CEP GNOCCHI
Desireé potatoes — 350g, boiled and
sieved
cep purée —1 level tbsp
mushroom duxelle — 2 heaped tbsp
parmesan — 80g
butter — 15g
egg yolks —2
flour — 180g
creamed spinach — to garnish
Mix the potato, cep purée and
duxelle together. Add the cheese,
butter and egg yolks and then the
flour. Roll into a long sausage,
approximately 3cm in diameter.
Cut into 2.5cm pieces. To cook,
place in simmering salted water for
4-5 minutes. Drain with a slotted
spoon and toss in a little butter. Stir
through the creamed spinach and
keep warm until needed.
24 OFM March 2007
FOOD ON FILM LOG ON TO SEE AUDI/OFM
SHORT DOCUMENTARIES
The star of our fourth documen-
tary, produced in association with
Audi, is top chef Daniel Clifford,
the chef/proprietor of Midsummer
House, Cambridge. Clifford trained
as a straight-down-the-line French
classical cook, but has emerged
to become one of the UK’s most
exciting and experimental chefs. To
learn more about his cooking, log on
to observer.co.uk/foodmonthly/
futureoffood. If you missed our third
four-minute film featuring Anthony
Flinn, go to the same website.
CONFIT OF SHALLOTS
shallots
garlic
thyme
bay leaf
salt
sugar
Preheat the oven to 200°C. Place all
the ingredients (quantities according
to your personal taste) in a foil bag
and cook in the oven until soft. Peel
the shallots and caramelise in a pan.
POTATO ROSTI
potatoes — 500g
clarified butter
Peel the potatoes and roughly grate.
Season with salt and pepper. Heat
the clarified butter in a frying pan.
Make a small flat pile of grated potato
(around a tablespoon or so) and fry for
a couple of minutes on each side until
golden brown. Set aside in a warm
oven until you’re ready to serve.
BEEF
beef fillet — 6 x 160g fillets
plum tomatoes — 5
fresh thyme — a few sprigs
RED WINE SAUCE
shallots — 5, sliced
celery — 5 sticks, sliced
WIN
tomato puree — 1 level tbsp
red wine vinegar — 500ml
brown chicken stock — 4 litres
A GASTRONOMIC EXPERIENCE FOR FOUR AT MIDSUMMER HOUSE
veal stock — 1 litre PLUS AN OVERNIGHT STAY AND USE OF AN AUDI A6 FOR THE WEEKEND
red wine — 100ml
port — 100ml Continuing our Future of Foods season in association with the Audi A6, questions you may have. Plus you will have use of a brand new Audi A6 for the week-
we have another fantastic culinary experience to give away. end and overnight stay for four in the lovely Hotel Felix in Cambridge.
To make the red-wine sauce, This month we are offering one reader and three friends the chance to 100 runners-up will each win a copy of the exclusive Future Foods recipe book,
caramelise the shallots and celery. sample the talents of celebrated chef Daniel Clifford at his beautiful two- produced by The Observer in association with the Audi A6, featuring recipes from
Michelin starred restaurant, Midsummer House, near Cambridge (to see five renowned chefs, including Daniel Clifford.
Add purée, cook for 1 minute, add
vinegar and reduce by half. Add
the stocks and bring to the boil.
the restaurant go to www.midsummer house.co.uk).
The winners will be treated to a wonderful gourmet evening, including a HOW TO ENTER
champagne reception, a tour of the kitchens, a menu specially prepared for GO TO WWW.OBSERVER.CO.UK/FOODMONTHLY/FUTURE
Skim, add garnish and simmer you by Daniel Clifford, a flight of wine selected for you by his sommelier and OFFOOD, OR SEND A POSTCARD MARKED AUDI TO K BATESON,
for 30 minutes. Sieve. Reduce the after dinner you will get to meet Daniel himself and ask him any culinary 119 FARRINGDON RD, LONDON EC1R 5EJ by 20 April 2007
wine and port in separate pans and
then add both to the sauce. Leave to
rest. Preheat the oven to 57°C. To
cook the beef, sear the fillets on all
Terms and Conditions 1. To enter the free prize draw simply visit www.observer.co.uk/foodmonthly/futureoffood or send a postcard to K Bateson, 119 Farringdon Road, EC1R 5EJ. 2. Entries must be received by
midday Friday 20 April 2007. 3. There is one first prize for four people. The prize consists of a one-night stay in a twin or double room at the Hotel Felix in Cambridge on a B&B basis, a gourmet evening at Daniel
Clifford’s restaurant, Midsummer House, including champagne reception, tour of the kitchens, menu specially prepared by Daniel Clifford, a flight of wine selected by his sommelier plus the chance to meet Daniel
sides in a hot pan and season. Wrap Clifford; and use of an Audi A6 for the weekend. 4. There are 100 runners-up prizes of the Future Foods recipe manual. 5. Dates of the weekend break are subject to confirmation and availability; accommodation
tightly in clingfilm and cook in the is restricted to booking from August 2007 onwards and the gourmet evening is non redeemable for Saturday evenings. 6. Use of the Audi A6 is subject to Audi’s usual terms and conditions for use including the
following: the winner must be aged over 25 with less than 9 points on their driving license; one full tank of petrol will be included, any petrol used above this will the responsibility of the winner; fully comprehensive
oven for 28 minutes. insurance is included; the car will be delivered to the winner’s address (UK only) on Friday afternoon and picked up Monday morning. The winner will be expected to abide by all other terms and conditions as set
out by Audi relating to the use of the vehicle. 7. One main winner and 100 runners up will be chosen at random from all entries received at the closing date. 8. The promotion is open to residents of the U.K. aged 25
To serve, place the fillet on top and over. 9. The promotion is not open to employees of Guardian News & Media Limited, Audi, Midsummer House, their agencies or anyone else connected with the creation or administration of the promotion.
of the potato rosti and garnish 10. Only one entry is allowed per person, no bulk or third party entries. 11. No responsibility is taken for entries lost, delayed, misdirected or incomplete due to server functions, virus, bugs or any other causes
outside GNM’s control. Proof of entry is not proof of receipt. 12. The prizes are non-exchangeable, non-transferable, and are not redeemable for cash or other prizes. GNM retains the right to substitute the prize
with chopped plum tomatoes and with another prize of similar value in the event the original prize offered is not available due to circumstances beyond its reasonable control. 13. The first prize winner will be notified by e-mail/phone by Tuesday
Romas Foord
1 May 2007. The winner will be required to accept the prize within 7 days of notification. In the event of non-acceptance, GNM will re-draw and select a new winner (the same acceptance period will apply for
thyme. Drizzle with the red wine the new winner). The runners-up will be notified in writing within 28 days of the closing date. 14. No purchase necessary. 15. Winner may be required to take part in promotional activity. 16. GNM cannot accept
sauce and serve with cep gnocchi any responsibility for any damage, loss, injury or disappointment suffered by any entrant as a result of entering the promotion or accepting the prize or any injury or damage to the entrant’s or any other person’s
computer or mobile telephone relating to or resulting from participation in or downloading any materials in connection with the promotion. Nothing shall exclude GNM’s liability for death or personal injury as a
and confit shallots. result of its negligence. 17. The promotion will be governed by English law. 18. The promoter: Guardian News & Media Limited, 119 Farringdon Road, London EC1R 3ER.
March 2007 OFM 25