Glasgow City Centre Hotel Restaurant

Chestnut Veloute

Ingredients:
1 Medium Onion Finely Sliced
500g Vacumn Packed Peeled Chestnuts
1 Clove of Garlic Finely Chopped
1 Chicken/Vegetable Stock Cube
1½ Pints of Water
100g Unsalted Butter
50ml Double Cream
Salt & Pepper

Method:
Melt butter in a medium sacepan and add the onion and garlic. Sweat down for about 25 minutes on a medium heat and then add in the chestnuts, stock cube and water with a little salt & pepper. Bring to a simmer and cook for about 25 minutes, add in cream and simmer for a further 5 minutes. Liquidise the contents of the pan and then pass through a fine chinios. Adjust seasoning and cool.

Pancetta Powder

Ingredients:
8 thin reasher of pancetta or good dry cured streaky bacon

Method:
Lay the pancetta on an oiled baking sheet and place in a mdeium oven. Cook for 1 hour making sure it does not colour too quickly. When fully cooked through and crispy, remove from pan and dry off with paper towels. Allow to cool and then place in liquidisor and blend to a powder. Transfer to a sealable container and store at room temperature.

Sage Oil

Ingredients:
20 Sage Leaves
200ml Extra Virgin Olive Oil

Method:
Infuse the sage leaves in the oil for 1 week keeping the oil in a warm part of your kitchen. After 1 week, decant oil into a clean bottle and keep at room temperature.

Crispy Artichokes

Ingredients:
2 Large Jerusalem Artichokes
Olive Oil
Salt & Pepper

Method:
Peel the artichokes and finely slice on a mandoline or with a sharp knife. Heat oil in a non stick frying pan and add artichoke slices. Fry until golden brown and season with salt and pepper. Drain on kitchen paper and keep warm.

To Serve:
Pour a portion of chestnut veloute into your chosen bowl and top with a spoonful of crispy artichoke.
Sprinkle over the pancetta powder and pour a swirl of sage oil around the dish. Serve.

To make a reservation at Restaurant at Blythswood Square please contact a member of our team:

T: 0141 248 8888
E: reserve@blythswoodsquare.com
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