1. Wrap the chilli flakes, turmeric, white
pepper, bay leaves, cardamon, ground
coriander and cumin seeds in tin foil and
scrunch up to make a pouch.
Place in a pre-heated oven (180°c) for 20
minutes.
Meanwhile, in a heavy based pan gently fry
onions, garlic, ginger and lemon grass with
a splash of vegetable oil until soft.
Add the fish sauce, tamarind, brown sugar,
coconut milk and chicken stock.
Once the spices wrapped in tin foil are nice
and roasted, add to pan.
Bring the sauce to the boil then remove
from heat and leave to infuse for minimum
of 1 hour. Strain through a fine sieve and
add the peanuts.
A RECIPE FROM
FOOD HERO
DARREN ROGAN
Chicken Breast
with Peanut
Massaman,
Fondant Potato,
Yellow Pepper
Arancini and King
Prawns
Serves 4 people
Ingredients
½ White onion (peeled and sliced)
2½ Garlic cloves (peeled and sliced)
½ Thumb of ginger (peeled and sliced)
½ Lemongrass (sliced)
¼ tsp Chilli flakes, turmeric, white pepper
1½ Bay leaves, cardamon
½ tsp Ground coriander, cumin seeds
40g Peanuts (roasted and chopped)
2 tbsp Fish sauce
½ tsp Tamarind, brown sugar
½ tin Coconut milk
60 ml Good quality chicken stock
Vegetable oil
Ingredients
4 Potatoes (peeled and cut into squares)
½ Garlic clove (roughly chopped)
50g Unsalted butter
Chicken stock (to cover)
Salt and pepper
Vegetable oil
MASSAMAN
FONDANT POTATO
YELLOW PEPPER ARANCINI
In an oven-proof pan, sear potatoes off
in the oil on one side with a good pinch
of salt and pepper.
Add the garlic, unsalted butter and
chicken stock.
Place in a pre-heated oven (180°c) for
20-30 minutes until potato is fully
cooked.
Leave the fondants to cool in the stock.
Once cooled remove from stock.
Ingredients
100g Arborio rice
1 Spring onion (finely diced)
1 Yellow pepper (finely diced)
1/8 Garlic clove (peeled and finely diced)
¼ Shallot (peeled and finely diced)
¼ Lime juice
Salt and pepper
Vegetable oil
25g Unsalted butter
Good quality chicken stock
50g Panko bread crumbs
50g Plain flour
1 Egg & 1 tbsp milk (beaten)
CHICKEN
4 Chicken breasts (French trimmed)
(Can be cooked sous vide 65°c for 1
hour 30 minutes)
PRAWNS
8 x King prawns (size 16-22 per kilo)
(Peeled & de-veined)
rice starts becoming transparent.
Add chicken stock a little at a time and keep
stirring. Repeat this until the Arborio rice is
cooked but still has a slight bite to it.
Add the lime juice, spring onion, butter, yellow
pepper and season well.
Remove the rice from the pan and place on a
flat plastic tray.
Run a spoon through it to leave lines to assist
with cooling.
When cool, place in the fridge to set.
When set, roll the rice into balls and pane
them by rolling in flour, egg wash then bread
crumbs. Repeat this twice.
On a low heat gently cook the onion
and garlic in a little oil until soft.
Add the Arborio rice and cook until
side down with the fondants for 12-15
minutes, turning the chicken after 6 minutes
until chicken is cooked through and the
fondants are hot.
Deep fry the arancini ball for 4-6 minutes half
way through the cooking of the chicken.
Warm peanut Massaman up in a pan on low
heat, when all of above are cooked and
warm.
Season the prawns and sear in a hot pan for
1-2 minutes on each side until cooked
through.
Slice the chicken, arrange elements on the
plate and finish with either little coriander
shoots or freshly chopped coriander.
Alternatively the chicken (1hour 30 minutes)
and prawns (20 minutes) can be cooked in a
vac bag/food bag ‘Sous Vide’ in a water bath
at 65°c and just seared off once cooked.
Darren Rogan is our overall No1 Food Hero in this
edition of All About Food.
Darren polled the most votes asked for in last year’s
publication. “Darren has maintained an excellent level of
cuisine at the Tower,”commented owner Philipa Dillon,
“We often get complimented by our customers for the
originality and of course taste of our dishes”.
Darren is a deserving winner of our Food Hero
competition. He will be presented with a framed certificate
while The Tower Hotel wins a free advertisement in the Bailgate Independent
magazine.
Well done Darren!
For those who don’t know The Tower Hotel, it’s located opposite the castle
walls in Lincoln’s Cathedral area.
Food is available in the restaurant or the bar and it has an excellent wine list to
complement the food.
The Tower Hotel and Restaurant, 38 Westgate, Lincoln LN1 3BD.
01522 529999. www.lincolntowerhotel.co.uk
An excellentchef
ataexcellent
restaurant
Darren started his culinary career by training at the
Wig & Mitre in Lincoln.
He has worked at Epernay Champagne and Seafood
Restaurant and the prestigious Hallamshire Golf Club
in Sheffield before returning to Lincoln.
The Tower Hotel has maintained and improved its food
quality over the last 10 years.
The restaurant is an elegant space with it’s own bar
which makes it a lovely environment to enjoy an
intimate dinner, a casual lunch or afternoon tea.
Sunday lunch is incredibly popular and booking is
always advised. There is also a bar menu served in the
bar area.
AllAboutFood
Food Hero
Winner
2015/2016
Darren with award and
Tower Hotel Manager
Adam.
FoodHero-DarrenRogan-Recipes
2 3
All about Food 2015/16FoodHero-DanWallis-HeadChefatTheTowerHotel
2 2
All about Food 2015/16
TO SERVE
Pre Heat Oven (200°c) and a fryer (160°c).
Season chicken well and seal off the chicken
with a little oil. Place on a tray in the oven skin