Platinum Recruitment – Feature of the Month
Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments.
This Month’s feature:
Jonray and Peter Sanchez-Iglesias – Head Chefs – Casamia Restaurant - Bristol
3 AA Rosette  1 Michelin Star 
Winner of 'Gordon Ramsay's Best Restaurant'
I’m proud to announce that Jonray and Peter, head Chefs at Casamia restaurant has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of their signature dishes.
Find out more about Jonray and Peter in our 60 seconds on the clock feature.........
Where in the world are you from?
We were born and brought up in Whitchurch in Bristol
Where have you previously worked?
(Peter) attended catering college, whilst (Jonray) began studies as a Graphic Designer before recognising a real connection with and love for food.
We are essentially self-taught chefs, with a huge amount of inspiration from our parents’ love of locally sourced ingredients.
Which chef influenced you the most?
Gordon Ramsay - we grew up watching his cooking programmes and reading his books. Also Heston Blumenthal. Heston has changed the face of British cookery and he's achieved things that many people believed to be impossible!
What was your best ever meal?
It has to be a meal we had at the Fat Duck. We went there in 2006 and had the tasting menu and it still stands out as our best meal. The variations of hot and cold were inspired, the best part of the whole meal was the salmon poached in liquorice, we can still taste it.
What’s your favourite cookbook?
El Bulli (1998-2002)by Ferran Adria.
We read it all the time and it is literally the most inspiring cookbook ever!
What is the next restaurant you want to visit?
L'Astrance in Paris, 3 Michelin Starred restaurant. It appeals to us because it is reminiscent of Casamia in the sense that they also like to reinvent classic recipes, using an innovative twist, It will always be one of our main aims to achieve 3 Michelin stars.
Who would be in your fantasy brigade?
Far too many to mention I’m afraid!
Where would you go on a stage?
We would go to the Cellar De Can Rocca in Gerona www.cellercanroca.com
We think it's going to be the next 'world's best restaurant', we can relate to it as it's like us at Casamia, a family affair.
If you weren’t a chef what would you be?
It would still have to be something creative so probably artists and designers.
What would be your advice to anyone looking to get into the industry?
Stay resilient and believe in yourself. Remember why you did it in the first place.
For more information on Jonray, Peter and Casamia Restaurant check out the Restaurants website:- www.casamiarestaurant.co.uk
Why not recreate Jonray and Peter’s Beef and Popcorn dish?
Enjoy!!
See you next month
Andy
If you’re interested in working alongside top quality chefs such as Jonray and Peter send your CV to andy.sinclair@p-r-c.co.uk
Roast Beef, Pickled onions, popcorn
Serves 4 people
Pickled onions
200g balsamic vinegar 4 year old
200g water
Small pickling onions (e.g. silver skin)
Sprig of Thyme
Roast beef
Sirloin of beef 600g
Olive oil
Butter 50g
Sprig of thyme
2 cloves of garlic crushed
Salt and pepper
Onion puree
3 large white onions finely sliced
Butter 75g
150g double cream
Beef sauce
1000g Beef stock
25g butter
50g pancetta diced into 1cm cube
50g button mushroom cut in half
4 Salad onion cut into 3 cm length
Mushroom popcorn
Dried ceps 10g
Microwave popcorn butter-salt
Place a large saucepan on a medium heat, cook the onions in the butter slowly for 40 minutes, add double cream reduce slowly by half, put the onions in a food blender and blend till smooth consistency, season to taste. Put into a small container and cover with Clingfilm, leave in a warm place.
Cut the onions in half take the outer skins off, but leave the stalk in tacked, place the onions in a large sauce pan, add the balsamic vinegar, water, thyme, bring to the boil, then simmer for 10 minutes. Leave to infuse for at least 1 hour.
Put the dried ceps in a blender and blend to a powder. Microwave the popcorn for 2 ½ minutes, then dust over the cep powder, and Clingfilm tight.
Place a non stick pan on a high heat with the olive oil, season the beef and sear on all sides and roast in the oven for 10 minutes, finish on the stove on a medium high heat with butter thyme and garlic, keep basting till golden brown. Rest for 10 minutes wrapped in foil and leave in a warm place.
For the sauce pan fry the pancetta in a large frying pan with ½ the butter, drain over a bowl with a sieve on top, put all the juices back in the pan and fry the mushroom, again drain over the sieve.
In a small sauce reduce the beef stock by ½ so you start to get a sauce consistency, add the mushroom, pancetta and salad onions, into the pan, then add the butter to emulsify, finish with chopped parsley and season to taste.
To plate, spoon a tablespoon of onion puree in the centre of the plate then slice the beef and place on top the puree, spoon the sauce around the beef and finish with 5 pieces of popcorn on top, serve the rest of the popcorn in a large bowl in the middle of the table.
If you’re interested in working alongside top quality chefs such as Jonray and Peter send your CV to andy.sinclair@p-r-c.co.uk
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