Coryn Jeffereys Evans
Date of birth: 11.04.1989
Occupation: Trainee chef
Describe himself: active, adventurous, reliable
Added information: When Coryn is not cooking, he indulges his interest in motorbikes. His favourite recipe is Quail Terrine, by Heston Blumenthal and it is therefore no surprise that his favourite restaurant is the Fat Duck in Bray. His favourite chef is nearer home - Grant Williams from the West Arms Hotel where Coryn works part time. Since Coryn was a little boy he has loved to prepare and cook pancakes. He now hopes to become a professional chef.
Pan-fried filet of sea bass with basil scented new potatoes and a sweet red wine reduction
½lb new potatoes
¼lb Chanterelle carrots
¼ mange tout
Basil scented olive oil (can be bought, or made by placing 2-3 sprigs of fresh basil in a bottle of good quality olive oil and storing for 10 days)
1 chilli, de-seeded and finely chopped
2 sprig rosemary
1 sprig lemongrass
Bunch of shallots, peeled and finely chopped
Fresh basil, finely chopped
1 tsp tomato puree with added chopped coriander
Pinch of sugar
Red wine - around ¾ of a cup.
For the basil scented potatoes:
- Place 2-3 sprigs of fresh basil stalks in a saucepan with cold water and a little salt to taste. Add the potatoes and bring to the boil. Reduce heat and simmer for around 15 minutes, until the potatoes are almost tender, adding the basil leaves with five minutes remaining.
- Drain the potatoes, refresh, cool and peel. Crush gently with the back of a fork and stir through a generous amount of the basil oil. Fry gently for a few minutes before serving.
For the sweet red wine reduction :
- Fry the shallots in butter, for around 4-5 minutes, until soft. Add the chilli, rosemary, lemongrass and the puree and continue to cook for a further 2 minutes or so.
- Pour in the red wine and reduce by half, this should take around 15 minutes, adding the chopped basil leaves during the final stages. Add a pinch or two of sugar to taste and strain through a fine sieve.
- Peel the carrots and place in a pan of boiling water, alongside a teaspoon of butter, a sprig of rosemary and a pinch of sugar.
- Cook for around 5 minutes, the carrots need to be served al dente.
- Remove the tops and the tails of the mange tout and blanch in boiling water for around 1 minute.
- Drain, place in a bowl and stir through around ½ tbsp of butter. Season to taste .
- Trim the filets and remove any remaining pin bones. Cut into equal-sized portions and score the skin with a sharp knife. Season to taste.
- Heat some of the basil oil in a pan and fry the fish skin side down for 2-3 minutes. Ensure that the skin is crisp before turning and cooking for a further 1-2 minutes.
- Serve with the vegetables, drizzling with the red wine reduction.
DudleyThe presentation wasn't what it could have been, but he showed great enthusiasm.
LlinosA complete mismatch as far as I'm concerned! His potatoes had burnt because they were cooked too early.
BrynThe sauce was far too sweet.
Overall mark: 5/10
1kg plain flour
250g mashed potatoes
15g fresh yeast
750ml warm water
60ml olive oil
1.5kg plain flour
500ml warm water
120ml olive oil
30g fresh yeast
150g mashed olives
Chorizo and Red Wine Stew
Halen Môn salt
Red onion Confit
White wine vinegar
Herbs (thyme, rosemary, bay leaves)
Beef with red pepper and shallots:
- Fry the beef, add shallots, chicken stock and red pepper.
- Cook for 5 minutes, add beef stock and thicken.
Lemon and tarragon chicken in a sweet creamy sauce:
- Fry the chicken and tarragon in olive oil and add garlic and lemon juice, create flame and cook until flame dies, add cream and sugar.
New potatoes in a spicy sauce:
- Fry sweet pepper and white onion, add tomato puree, chicken stock, smoked paprika and sweet chilli sauce (red chilli, vinegar, sugar, white wine and honey)
- Separately- fry new potatoes which should be pre-boiled in olive oil and finish by adding them to the spicy sauce.