Every Thursday, our money’s blog team interviews the United Kingdom chefs, hearing about their cheap and more food hacks. This week, we are chatting with George Livesey from Michelin Star Stwurce in Bristol.
My cheap choice eats at home … is legumes – they are seriously neglected with regard to cheap, delicious and simple food.
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Sometimes I just add olive oil and chopped red onions with butter bean for a quick snack, but an excellent recipe if you want to go further is a simulated cassoulet.
- Start with diced onions and celery with chopped garlic in a heavy saucepan, then add rashers in smoked bacon slices, as well as chorizo sausage and candied duck leg (if you Want to be more authentic, although you can easily replace the duck leg for the chicken);
- Once everything is pleasant and golden, add salt, pepper, paprika and a box drained with beans and broth to cover;
- Bake for 45 minutes at 170 ° C and add crumbs of toasted bread and a flat parsley to finish. This is by no means a traditional cassoulet, although this is an excellent option in the middle of the week, especially if you have several people to feed.
Legumes. Pic: Istock
A restaurant is worth blowing for … is Jordnær in Copenhagen. One of my most memorable culinary experiences. Fantastic food, hospitality and ingredients. Probably the most coherent restaurant I went to. Despite the high price, I consider that it is strangely one of the best monetary catering experiences that I had.
Many of our guests have preconceived concepts of what they expect as a Michelin star restaurant to be … Almost as if the guide was an international channel. We want to be able to offer a comfortable atmosphere where people can feel comfortable to chat, enjoy their evening and enjoy their food at a quiet pace. However, many of those who were lucky to have been able to dine in some of the most expensive restaurants in London expect exactly the same experience in our quiet neighborhood restaurant. Each restaurant is unique, and in the same way that you expect the experience of a theater show to be different from an entirely different production, I would like people to be ready to trust a little more process.
We managed to reduce the costs of … Pay attention to generally neglected ingredients and meat cuts. An easy example would be our slow -cooked lamb belly, which we serve one of the first lessons.
My favorite cheap substitute is … Pork Jobowl instead of a roasted pork lanyard. It’s incredibly versatile, you can roast it, cure it in salt to make a ham or make a homemade guancial for a perfect carbonara.
Pork Jowl. Pic: Istock
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My hero is … Albert Roux. I was lucky to have it as a sponsor of the specialized course of the Academy of Culinary Arts. The Roux family has changed gastronomy in the United Kingdom forever and has finally formed some of the best chiefs we have in the United Kingdom today, from Marco Pierre White to Gordon Ramsay and Marcus Waring.
My only advice for a budding chief is … Take the time to choose the right restaurant, and it is crucial to stay there over a long period so that you can absorb as much information as possible and see how a successful restaurant works.
My favorite cooking book … Or the one I found the most influential and that I am the most would be noma: time and place. When I received this book for the first time, I read it to cover that day. I just found him fascinating because I had no reference point at this stage for Nordic cuisine. Many ingredients used and supplied in the book are also the ones you can find in the United Kingdom. This gave me the first motivation to fuel my own ingredients and created the basic background of Bulrush’s food philosophy.
My favorite ingredient is … Shio Koji. Seasonal ingredients can be combined with him to add an incredible character during fermentation. It is ideal for stretching meats and making enamels with a touch of yuzu juice.