She may only be 27 but Alex Hay, executive chef at Raemoir House in Banchory, already has several awards under her belt.
Having being named Grampian Chef of the Year in 2011, she was selected to take part in BBC2’s MasterChef: The Professionals last year and won her way through to the quarter-finals.
“That gave me some of the most thrilling moments of my career so far, even though it was quite scary at times while we were being filmed, especially because of the time pressures,” said Alex, from Fettercairn.
“Getting tips from household names such as Michel Roux have helped take my work to an even higher level and I’m looking forward to demonstrating this to Raemoir guests.”
Here, Alex shares her recipes for some mouth-watering creations.
RABBIT BALLOTINE WITH CAULIFLOWER PUREE, MUSHROOMS AND WILTED SPINACH
SERVES 4
FOR THE BALLOTINE
2 rabbit saddles
1 chicken breast with skin removed (raw)
1 egg white
1 sprig of thyme (chopped)
1 garlic clove (crushed)
Pinch of nutmeg
6 slices of prosciutto
Salt and pepper
FOR THE PUREE
1 cauliflower
250ml whole milk
250ml water
Salt and pepper
FOR THE MUSHROOMS
100g mushrooms
20g garlic butter (pre-made is fine)
10ml rapeseed oil
Salt and pepper
FOR THE SPINACH
1 bag of spinach
20g butter
Salt and pepper
FOR THE BALLOTINE
Bone out the rabbit saddles (or ask your butcher to do this), wrap in clingfilm, roll the ends tightly and poach in simmering water for 10 minutes. Remove, and while still in the clingfilm, refresh in ice-cold water.
Place the chicken breast in a blender and blitz until smooth. Add the garlic, thyme and nutmeg and blitz again, then add the egg white and seasoning until it has a mousse-like texture.
Place a sheet of clingfilm on to a chopping board. Place on the prosciutto, with slices overlapping. Spread the chicken mousse evenly on top. Remove the clingfilm from the rabbit, then place it on top of the mousse.
Roll into a sausage shape, twist the ends of the film tightly and poach in simmering water for around 15 minutes (until firm).
FOR THE PUREE
Wash the cauliflower florets, then simmer in salted water until soft. Drain, but reserve the cooking liquid.
While the cauliflower is still hot, place in a blender and blitz until it has a thick, puree texture. Use some of the reserved liquid as needed to get the right thickness. Season to taste.
FOR THE MUSHROOMS
Use a pastry brush to “dust” the mushrooms. Place a pan on a medium heat and allow it to heat up.
Add a little rapeseed oil and a knob of garlic butter and, when melted, saute the mushrooms. Season to taste, drain on kitchen paper and set aside.
FOR THE SPINACH
After thoroughly washing the spinach, heat a pan and add the butter. When it melts, add the spinach until it wilts. Drain on kitchen paper.
Place all the ingredients on a plate, and serve.
PORK FILLET AND PORK BELLY WITH BUTTERNUT SQUASH PUREE AND WILTED KALE
SERVES 4
FOR THE FILLET
1 pork fillet (500-800g)
4 slices of Parma ham
Dijon mustard
Salt and pepper
FOR THE PORK BELLY
700g un-sliced pork belly
3 star anise
800ml chicken stock
3 sprigs of thyme
2 sprigs of rosemary
200ml white wine
1 bulb of garlic
8 whole peppercorns
3 bay leaves
FOR THE BUTTERNUT PUREE
1 butternut squash
20g butter
50ml double cream
400 ml chicken stock
FOR THE KALE
400g kale
A knob of butter
Salt and pepper
Trim off all the excess sinew and fat from the pork fillet (or ask your butcher to do this).
Place a sheet of cling film, around two inches larger all round than the fillet, on a chopping board.
Place the Parma slices on the film, overlapping slightly.
Coat the fillet with mustard and salt and pepper to taste. Place on top of the Parma ham and roll tightly, tying the ends of the cling film.
Place in a pan of simmering water until firm to the touch (around 20 minutes).
FOR THE PORK BELLY
Score the skin on the belly (best to get your butcher to do this) and rub with salt to taste.
Put the chicken stock, wine, herbs and spices in a pan and, once simmering, remove from the heat and allow to cool.
Place the pork belly in a suitable dish, pour over the liquid and marinate in the fridge for at least eight hours.
Then braise the pork belly at 150C for two to three hours until the meat is tender.
Remove the belly from the marinade and place on a tray with a piece of greaseproof paper on top. Put a light weight on top to gently compress (this makes it easier to cut once cold) and put in the fridge.
Remove from the fridge and cut into required sizes. Cut off the back fat and seal in a pan skin-side down to get a sticky golden brown caramel.
FOR THE BUTTERNUT PUREE
Peel the squash, remove the seeds and dice evenly.
Place the chicken stock and squash in a pan, bring to the boil then simmer until tender.
Once cooked, drain off the cooking liquid and keep on one side.
Using a blender, blitz the squash until smooth, adding butter and cream to give it a silky consistency. If required, add some of the cooking stock to thin it. Season with salt and pepper.
FOR THE KALE
Wash the kale, remove the thick stocks and shred the leaves. Blanch in salted water for three to four minutes then remove, placing on a kitchen towel.
Melt the butter in a pan and, when melted, add the kale and lightly saute. Season to taste.
To serve, place all the ingredients on a warm plate.
CHOCOLATE AND SALTED PEANUT FONDANT WITH MILK ICE CREAM AND CHOCOLATE SOIL
SERVES 4
FOR THE PEANUT GANACHE
50g milk chocolate
200g salted, smooth peanut butter
25g sugar
75g salted butter
Pinch of salt
FOR THE CHOCOLATE FONDANT
125g butter
125g dark chocolate
2 eggs
2 egg yolks
4tbsp sugar
50g plain flour
FOR THE MILK ICE CREAM
1lt milk
60g condensed milk
5g liquid glucose
Half lemon, juiced
FOR THE CHOCOLATE SOIL
95g butter
30g dark cocoa powder
95g flour
90g sugar
1g salt
First make the peanut ganache by melting chocolate and peanut butter in a pan. Once melted, add the sugar, butter and salt and beat until smooth.
Pour into a bowl and leave in the fridge until set.
When set, use a melon baller to make balls.
TO MAKE THE FONDANT
Grease suitable dariole moulds/ramekin dishes and dust with cocoa.
Whisk the eggs and sugar until light and fluffy. Melt the butter and chocolate together. Add this to the beaten eggs/sugar, then fold in the flour. Mix well then half-fill the moulds; pop in a peanut ball (as above) then top up with the chocolate mixture.
Chill the moulds for 20 minutes in the fridge, then bake in a pre-heated oven at 180C for six minutes.
Remove from the oven and rest for one minute before turning out.
TO MAKE THE ICE CREAM
Place the milk in a pan and simmer until the liquid is reduced by half (takes 60-90 minutes). Place the glucose, condensed milk and lemon juice in a bowl add the reduced milk. Chill, then pass through a sieve.
At this stage it can be churned in an ice cream maker as per maker’s instructions, or poured into a suitable container and placed in the freezer. If taking this step, remove from the freezer every hour and mix to avoid ice crystals. Repeat hourly until smooth and set.
CHOCOLATE SOIL
Rub the butter and sugar together, then add the remaining ingredients and mix thoroughly.
Place on a metal tray and pop into a pre-heated oven at 175C for 20 minutes, stirring every five minutes. It should be soft when removed from the oven but will harden as it cools.
TO SERVE
Sprinkle pieces of chocolate soil on the plate and top with one scoop of ice cream. De-mould the fondant and place on the plate. If desired, decorate with a chocolate crisp (as pictured).