Chef aaron patterson

In this stunning main course recipe, Michelin-starred chef Aaron Patterson serves beautifully cooked venison with salt-baked celeriac, spiced lentils and chocolate tortellini. Learn how to make pasta and impress family and friends with this restaurant standard venison recipe.

Fallow venison, salt-baked celeriac and chocolate tortellini

In this stunning main course recipe, Michelin-starred chef Aaron Patterson serves beautifully cooked venison with salt-baked celeriac, spiced lentils and chocolate tortellini. Learn how to make pasta and impress family and friends with this restaurant sta

nice Fallow Venison, Salted Baked Celeriac and Chocolate Tortellini - Great British Chefs

In this stunning main course recipe, Michelin-starred chef Aaron Patterson serves beautifully cooked venison with salt-baked celeriac, spiced lentils and .

Meet Aaron Patterson, Head Chef of Hambleton Hall, Rutland http://upscalelivingmag.com/meet-aaron-patterson-head-chef-hambleton-hall-rutland/

Meet Aaron Patterson, Head Chef of Hambleton Hall, Rutland

Dan Burridge, Head chef at Hart's Restaurant and Aaron Patterson, Head Chef at Hambleton Hall

Dan Burridge, Head chef at Hart's Restaurant and Aaron Patterson, Head Chef at Hambleton Hall

In this delicious starter recipe Aaron Patterson stuffs tortellini with Colwick cheese and a velvety chicken mousse, served in a creamy pumpkin velouté. Colwick cheese is a soft curd cheese with a creamy, slightly sour texture which can be bought from cheesemongers and specialist delis.

Colwick cheese tortellini with pumpkin velouté

A fantastic pasta recipe, this tortellini starter dish by Aaron Patterson is stuffed with Colwick cheese, chicken mousse and includes a vibrant pumpkin soup recipe.

Aaron Patterson, Hambleton Hall, Rutland

Aaron Patterson is head chef of Hambleton Hall near Oakham, Rutland. He has previously worked with chefs Raymond Blanc and Anton Mosimann.

Aaron Patterson’s beautiful smoked eel starter is bursting with wonderful seasonal ingredients. The chef serves the eel in a vibrant watercress velouté topped with pink fir potatoes, tender baby leeks and Avruga caviar. Ask your fishmonger to skin and fillet the eel if you are unsure, just make sure you ask them to reserve the skin.

Smoked eel with leek, potato and watercress velouté

This beautiful smoked eel recipe makes a wonderful seafood starter fit for a dinner party. A luxurious caviar recipe pairing the rich flavour of smoked eel with a creamy watercress velouté and tender potatoes.

A stunning dark chocolate mousse recipe from Aaron Patterson, perfect served either on its own or as part of a larger dessert. This mousse uses an espuma gun to create a wonderfully smooth texture.

Chocolate truffle mousse

A stunning dark chocolate mousse recipe from Aaron Patterson, perfect served either on its own or as part of a larger dessert. This mousse uses an espuma gun to create a wonderfully smooth texture.

Japanese cuisine has an emphasis on seasonal ingredients and differs throughout the year. Dishes are usually served with a side of rice or miso soup. Fish is also a major element of traditional Japanese food, either grilled or served raw as sashimi or in sushi. Capture the essence of true Japanese cuisine in your own kitchen.

Japanese

Seared tuna is served in a warming miso broth with julienned vegetables and mixed mushrooms in this stunning Japanese-inspired main course by Aaron Patterson. The chef recommends pouring the miso broth at the table for a touch of dining room theatre.

Aaron Patterson, Hambleton Hall, Rutland

Aaron Patterson is head chef of Hambleton Hall near Oakham, Rutland. He has previously worked with chefs Raymond Blanc and Anton Mosimann.

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