John Williams MBE executive chef- The Ritz London creates a butter poached lobster recipe

[Music] I cook classical Cuisine everybody knows me for that it's something that I have a real passion for we may be classical but we have Evolution I'm John Williams I'm executive chef here at the Ritz [Music] okay so much one Cornish crab one Roose scallop one squab pigeon One S your belly po f ma I'm going to cook you a butter poach Lobster with a ginger scented Lobster cream first and foremost we take a lobster which we've actually stunned by actually putting in the freezer this is basically blanched for about 2 minutes and then it's just enough to take the flesh away from the carcass okay here we have the blanch Lobster and we're just going to take the claws and legs off then removing the body from the head so there we have the whole tail to pull it off it's a little butter and there is our little Emulsion and away we go this is then just got to be vacuumed all in together it's operating 24 hours a day we produce everything but our sandwich breed everything is handmade here what we're going to do is roast our carcasses and you'll see this gets quite hot the good thing about this dish you use every single piece of the lobster so here I've got a little mirror pot I've got just a touch of lemongrass uh a touch of cardamom and crush them it's not something that I'm actually trying to get a a real flavor from I think this is the the perfect element of a Eastern dish being influenced in in French cuisine so we also have a few star Ana seed a vanilla pod the ginger star Ana seed and of course not forgetting our card and then you see this is where with a touch of am now you can smell it h and then a touch of white wine little bit of of the vegetable stock and a little touch of the chicken stock it is just very very simple double cream a lot of people like to put a personal stamp on their Cuisine what they forget to tell you is where they've leared it from and I promise you every single time it comes from a classic traditional technique same process again into the vacuum bag so we take our sauce and what's very important of course is that we just push all of the juice through and take it back to the stove just taste next we have our carrot puree there we've got our sauce we have our Crohns which are glazed the baby leaks and the carrots so it's a matter of just dressing up it's quite aromatic and it Blends so well just place a lobster there this is a main course this size is definitely a main [Music] course just place our baby leaks carrots once again to give it a little texture one there's a little texture to the [Music] sauce butter poach Lobster with the ginger scented cream I think the most important thing in any training whatsoever is to get what I call building blocks they must understand how to make stock they must understand how to bake they must understand how to poach hello this is the crab of the day this is crab with the sour apple puree and my name is Jeremy Brown I'm the executive Su Chef I'm Adam Smith I'm Premier suf uh this is our pigeon dour it's a breast of squad pigeon with a seph angotti and parip pure I'm Adam B Premier shf T partti this is Cass from yart roast wild Seabass with rasle Han and saled lemon Michael hes I'm Demi Chef party this is Terina go liver with spice pears and por I'm Daniel P Chef party this is the lart fet and cutet of Kint L with sweet red ravioli and chot puree Charlie Farwell Academy Apprentice warm ler Sweet Lemon Z puree and Fen good morning my name is re B I'm the head fish chef of the r and today we present presenting the black fig from Italy uh roasted in Port with raspberry s I've got some 55 chefs here um we need 105 we work very very hard we get this on theil we have a a Butchery and a fish preparation over there on the left the breakfast is still going as we move along into the kitchen we have four main sections we have the enter the enter is taking care of all the farinaceous dishes then I have the the P P obviously looking after all of the cooked fish and shellfish we have the saer saer is taking care of all of the poultry gain then we have our pastry over here the ladder then we have a a small snack area this is my private dining Kitchen in natural fact this area here is the bakery it's also the area where we do all of the paste all of the dough all of the afternoon tea preparation massive area a big business [Music] area

Channel: The Staff Canteen

Views: 219,508

Keywords: john williams, The Ritz London, Chefs, Cooking, London Hotels, recipes, The Staff Canteen, Lobster, Ginger

Id: 8XA81qq8Q90

Length: 7min 15sec (435 seconds)

Published: Tue Dec 21 2010