Dyfed Rowlands
Living: Cardiff
Occupation: Policy Officer, Welsh Culture and Sport department, Assembly Government
Dyfed has a great interest in eating out in good and bad restaurants! He also likes reading guidebooks and reviews about restaurants.
In his spare time he loves travelling, watching cooking programmes, sailing, windsurfing and anything to do with boats.
When Dyfed was a student he worked in numerous hotels and restaurants and also on one of the P&O boats between Portsmouth and Cherbourg.
Favourite Recipe: He does not have a favourite recipe; he loves to try out new and different recipes depending on the season and on what produce that's available.
Three words to describe themselves: live to eat
Programme 1 - Round Two
Chicken with a morel and sherry sauce.
Dyfed's Recipe
Serves 2Ingredients
Sauce:
25g dried morel mushrooms (see method)
250g brown mushrooms - quartered
120ml dry sherry - boil for 1 minute
400ml double cream
pinch of salt
Chicken:
4 chicken breast - off the bone
15g butter
pinch of salt
Leeks:
1 litre of water
10g salt
10g butter
2 leeks - cut into 2cm pieces
Method
Soak the morel mushrooms for 1 hr in 250ml of warm water.
Drain, keeping the water in a bowl. Wash the morel in plenty of cold water, and dry thoroughly.
Season the meat. Melt the butter in a frying pan, add the meat and brown for 3 minutes each side. Remove the meat from the pan and keep to one side.
In the same frying pan, place the morel and the brown mushrooms in the remaining butter and allow to soften. Add a pinch of salt and the sherry, 100ml of the water used to soak the morel mushrooms and the double cream and bring to the boil.
Place the meat back in the pan and cover with the sauce, allow to simmer gently for 15 minutes.
In the meantime, place the leeks in salted boiling water and boil until tender.
Remove the meat from the sauce, boil the sauce for 6 minutes on a high heat until the sauce thickens, reduce the heat and place the meat back in the sauce to reheat for 2 minutes.
To serve - place the chicken breast on a plate, pour the sauce over the meat and serve with a side serving of leeks.
Programme 1 - Round One
Haddock tartar with avocado
Judges opinion
Taste:good combination. Presentation: colourful, simple and summary