SEA TROUT WITH BASIL & COURGETTE PUREE

Basil and Courgette puree
4 bunch basil
6 large Courgette
Crème fresh

Method
Blanch the basil and re fresh in cold water. Remove the green outside skins of the Courgette about 1/2 cm thick. Blanch them in seasoned water then blend for six mins on full, with the refreshed basil, pass and chill. Before service, knock back with crème fresh.

Citrus Cure
1500g of salt
1500g of sugar
20g coriander
1 grape fruit zest
1 orange zest
2 lime zest
1 lemon zest
10g pink peppercorns
10g white pepper
5g star anise

Method
Cut the sea trout into even portions. Place under salt cure for 20 minutes. Wash off and pat dry. Gently poach in olive oil at around 50cd for 15 minutes.

Created and expertly demonstrated by Luke Holder & Richard Lloyd at CookeryDemo.co.uk's Charity Chefs' Challenge on 12th July 2010.

VENISON WITH COFFEE & BEETROOT

500g of beetroot
250ml of apple juice
250ml of beetroot juice
50ml of red wine vinegar

Method
Peel the beetroot and cut into even size pieces. Cover with the apple, vinegar and beetroot juice and cook for about 40 minutes until soft then blend until a smooth puree.

Coffee Powder
100ml of water
100g of sugar
50g of roasted coffee beans

Method
Boil the sugar and water together, then add the roasted coffee beans and simmer for two minutes. Remove from the stock syrup and place on a tray and dust with icing sugar. Leave on a warm dry place to crystallize for 24 hrs.

Roast the venison fillet with thyme and butter for around 7 minutes, turning every 2 minutes. Leave to rest for 7 minutes before carving. Serve with Thai basil, beetroot puree and coffee beans.

Created and expertly demonstrated by Luke Holder & Richard Lloyd at CookeryDemo.co.uk's Charity Chefs' Challenge on 12th July 2010.