The Creative Mind of Chef Jason Atherton of Ramsay’s Maze

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The culinary world was stunned when El Pellegrino World’s 100 Best Restaurants list was revealed. The reaction stemmed from the fact that Gordon Ramsay fell off the top 50 list. If not for his restaurant, Maze, landing the 91st spot, he would have not had any restaurant included in the list. This seems to be a very bad year for the Hell’s Kitchen chef. It is not surprising, however, that Maze made the list despite all the controversies surrounding the owner. From its inception, the restaurant quickly propelled itself at the top of London’s best restaurants. You have to experience Maze, however, to understand why.

The restaurant’s modern and elegant décor is simply stunning. It overlooks Grovesnor Square, giving diners the best view indoors and outdoors. Its environment is the perfect match for its cuisine, a diverse mixture of French cuisine with a touch of Asian flavors. The spices and seasonings are a tad bit Asian. This is the culinary offering of Maze’s chef, Jason Atherton. If you choose to sit at the Chef’s Table, you will have the chef’s devoted service. He will specifically create a special menu for you. Of course, if you don’t have the money for such extravagant meal, you can always choose to have the house’s specialties. They’re just as delicious.

Chef Jason Atherton brings to Maze’s helm a wealth of experience that has definitely impressed Ramsay. After all, he is the first British chef to have completed a stage at the famous El Bulli, the best restaurant in the world. This is definitely a huge credit to his favor.

Aside from this remarkable experience, he has also worked under some of the world’s best chefs including Nico Landenis, Pierre Koffman and, of course, Gordon Ramsay. Actually, he was the executive chef of Ramsay’s Verre before he finally took the reins at Maze.
In his time in Maze, however, that will allow him to truly explore what he can do. This is his culinary playground. This is where he changes menu as he likes depending on what are the freshest ingredients available in the market. He experiments with all kinds of cooking techniques and materials. He has cooked using a wooden oven and a charcoal grill.

From its inception, Maze has been receiving recognitions one after another. Chef Jason Atherton has also won the Chef of the Year Award. The restaurant was also named Best Breakthrough Restaurant at the El Pellegrino World’s 100 Best Restaurant Awards. Gordon Ramsay must be really grateful for Maze’s acceptance and its chef’s brilliance. Maze was Ramsay’s saving grace.

Chef Jason Atherton’s Bacon, lettuce and tomato with Croque Monsieur Recipe
Recipe via UKTV

Ingredients
For the tomato jelly
2kg/4lb 6½oz plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tbsp tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
250ml/8¾fl oz tomato juice
1-2 tbsp caster sugar
2 tsp salt
5½ leaves gelatine per litre of tomato stock produced

For the bacon onion cream
1 tbsp olive oil
1kg/2lb 3¼oz white onions, finely sliced
100g/3½oz bacon
200ml/7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt

For the garnish
2 onions, sliced into rings
100ml/3½fl oz milk
50g/1¾oz plain flour
300ml/½ pint vegetable oil, for deep frying, plus 1 tsp extra
150g/5¼oz bacon lardons

For the cheese mixture
825g/1lbs 13¼oz cheddar, grated
215ml/7½fl oz milk
60g/2¼oz plain flour
60g/2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 tsp prepared English mustard
good splash Worcestershire sauce

For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced

Method:

1. For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds.

2. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour.

3. Add the tomato paste and cook for 2-3 minutes.

4. Add the basil stalks, garlic and bay leaves.

5. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes.

6. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool.

7. Once cool. pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices.

8. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock.

9. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.

10. For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool.

11. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 100ml/3½fl oz of the double cream and blend until smooth.

12. Whip the remaining 100ml/3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.

13. For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge.

14. For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

15. Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper.

16. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.

17. For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk.

18. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool.

19. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.

20. For the sandwich, preheat the oven to 180C/360F/Gas 4.

21. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice.

21. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches.

22. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted.

23. Remove from the oven, cut off the crusts and cut into ‘soldiers’.

24. To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich ‘soldiers’ around.

Image Credit Flickr

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