Guest post from Jamie Raftery, Michelin trained chef. Jamie has worked with an amazing variety of inspiring mentors throughout his career, including Michael Caines, Gordon Ramsay, after winning the Ramsay scholarship in 2007, Rasmus Kofoed, the gold, silver and bronze Bocuse d’or culinary super-hero from Denmark, Marcus Wareing, Heston Bluementhal, Corey Lee, Clare Clarke and Angela Hartnett.
Jamie is currently studying holistic nutrition. Drawing on his experience and knowledge he is developing techniques, dishes and a range of products with the ultimate goal of opening his own restaurant and inspiring people with healthier food. Jamie is currently showcasing his products and dishes through a combination of pop-up dining events, collaborations with holistic practitioners and restaurant consultancy throughout the UK and can be found here as The Holistic Chef.
Here is one of Jamie’s simple but mouthwatering recipes that I can’t wait to try.
Both Jamie and I can be found at the Fermentation Masterclass at Newlyn’s Cookery School, 28th June 2015, where Jamie will be serving lunch and sharing knowledge and recipes, click here for more details.
- 2 large red beetroot
- 2 heads of baby fennel or 1 large fennel
- 2 mandarins
- 1 tablespoon of Malden salt
- Grate the beetroot
- Very thinly slice the fennel
- Squeeze the juice from 2 mandarins
- Add the vegetables to a kilner or mason jar
- Cover the beetroot in the salt and kneed to release the juices
- Mix with the juice and fennel and push down firmly into a kilner / mason jar
- Close lid and allow to ferment at room temperature for 2-3 days
- Transfer to the fridge and serve