With the Menu Food and Drinks Awards only a couple of months away, Caroline Lindsay takes a peek at one of the courses guests can expect to tuck in to at the gala dinner.
Things are hotting up for The Courier’s inaugural Menu Food and Drink Awards, our celebration of the amazing businesses and individuals who create stunning products, dishes and tipples across Fife, Tayside, Angus and Perthshire.
The votes are all in and the judges will shortly be meeting to consider all the entries and then have the tough job of deciding on a shortlist of top talent.
The winners will be announced at a five-star gala dinner at the Old Course Hotel in St Andrews on March 15 and five of Courier Country’s leading chefs – Praveen Kumar of Tabla Indian restaurant in Perth, Graham Paulley of the Apex Dundee, Jamie Scott of The Newport, Martin Hollis of the Old Course, and Eden Sinclair of Sinclair’s Catering – are each busy creating a delicious, seasonal course for the menu.
While most of the courses have yet to be confirmed, Martin Hollis, executive chef at the Old Course, has decided on preparing a main showcasing venison loin. The meat will be encased in savoy cabbage, Black Forest ham and Scotch broth mousse, with a seared cutlet, truffled pommes Anna, and a whisky and lentil sauce.
The venison will be provided by Dundee-based company Highland Game, owned by Christian and Ingela Nissen.
“I chose venison as it really speaks for itself – it’s local, seasonal and the quality of the meat is recognised throughout the world so need we say any more?” Martin explains.
He believes the dish he has chosen showcases the quality and versatility of the produce and highlights other seasonal produce available in the spring.
“Plus it incorporates various cookery techniques to bring out the flavours and enhance the presentation,” he adds.
Martin and the team at the Old Course will need approximately 45kg of venison on the bone for the dinner.
“We’ll make stock for the sauce from the bones and we’ll add more protein to the dish by encasing the saddle meat in a chicken farce with a scotch broth twist and wrapping this in savoy cabbage and cured ham.”
Preparation for the dish will start around four days ahead of the event, as the stock and sauce will take three days to make. “The venison will then rest for a couple of days and we will cook the venison as the guests take their seats for the starter to serve the produce at its best.
So how does it feel to have your main course showcased at the inaugural Menu Awards?
“I am sure all five chefs will showcase the ingredients at their best for each course,” smiles Martin. “For us to produce the main course is the icing on the cake and it will hopefully elevate the produce to where it is best recognised – at the top of an international platform.
“As with any event of this nature, the work behind the scenes is phenomenal especially from the producers and suppliers who nurture the produce from the very beginning,” he continues.
“It makes our job easier when the produce is so good. I know we are envied by chefs worldwide who will always try to source the main ingredient from Scotland’s larder. We’re just so lucky to have it on our doorstep.”
Christian and Ingela Nissen of Highland Game are thrilled that Martin will be applying his legendary flair and expertise to the main course.
“This dish should have a flair of natural rich, earthy heart-warming flavours with venison as the hero – a celebration of Scotland. We can’t wait,” says Christian.
Highland Game sources venison from all over Scotland, from Forestry Commission and private estates who can provide full traceability and quality control records. The venison for the Menu Food and Drink Awards dinner will come from the heart of Perthshire as well as from Royal Deeside.
“We see ourselves as a guardian of Scottish wild venison and we are proud that we have made this delicious, healthy and naturally wild meat recognised and readily available in UK, making a connection between the Scottish countryside and the consumer,” Christian says.
Venison is remarkably low in cholesterol and saturated fat and is rich in protein, essential vitamins and minerals, a particularly rich source of vitamin B-complex to help the body release energy from food.
Christian has every faith in Martin that he will cook the venison to perfection. “Venison doesn’t contain any fat so it’s crucial not to overcook it and make sure the meat is at room temperature before you cook it,” he explains.
“It’s a major challenge for the team to cook and serve perfect venison for this number of guests. It’s not easy going to be easy, but we have every confidence in Martin’s wonderful skills to offer an exquisite and delicious venison course for all to savour.
“We are happy to be involved with The Menu Food and Drink Awards and thrilled that The Courier is carrying the torch celebrating Scottish produce.”
www.themenufoodanddrinkawards.co.uk
www.oldcoursehotel.co.uk
www.highlandgame.com
