Rob Rattray
Living: Aberystwyth
Occupation: Butcher and farmer
Rob loves fishing and shooting but most of his time is spent producing the tasty Dyffryn Ystwyth lamb for his shop in Aberystwyth. This year he became a member of the Q Guild of butchers.
He loves cooking and eating good food and believes in living to eat not eating to live and that you should never trust a thin butcher!
Favourite Recipe: Anything with steak or lamb.
Three words to describe themselves: naughty, mischievous and interesting
Programme 1 - Round Two
Poussin with Madeira sauce.
Rob's Recipe
Serves 2Ingredients
1 poussin
1 tbsp Madeira
125ml double cream
125ml milk
25g butter
½ red onion
½ onion
100g breadcrumbs
sprig of thyme
sprig of parsley
pinch of salt and pepper
handful of apricots
handful of cranberries
2 potatoes
6 baby carrots
Method
Remove the bones from the poussin. Roast the poussin for 25 minutes. Boil the potatoes and mash. Sweat the white onion in butter for 5 minutes, add the breadcrumbs and milk and mix well. Add the apricots and cranberries and allow to simmer am 5 minutes. In a frying pan or saucepan, caramelise the red onion. Add the red onion to the mashed potatoes and keep warm. Boil the carrots until tender.
Sauce
Heat the double cream, Madeira and herbs and allow to reduce.
To serve - place the stuffing in the middle of the plate with the poussin resting on top, pour the sauce over the meat and serve with the mashed potato and baby carrots.
Programme 1 - Round One
Duck livers in garlic with Cointreau and cream
Judges opinion
Taste: a bit dry but not Rob's fault, tasty meat
Presentation: simple needs more sauce