A few of my favourite things
Above: Al Fresco Dining
Lobster and chips, Tunworth cheese and Pebble Beach – Peter Williams of Solent Hotel’s Terrace Restaurant reveals a few of his favourite things
How would you describe your menu?
It’s about modern relaxed lifestyle dining.
Describe your menu in four words:
Simplicity, lightness, flavour, quality.
Which chef do you most admire?
The Roux brothers.
What local product do you value most?
Hampshire meat.
What is your favourite kitchen utensil?
My knives.
Which is your favourite cuisine?
Mediterranean alfresco.
Marmite: love it or hate it?
Hate it!
Name your favourite cheese:
Tunworth cheese from Basingstoke.
What do you eat off-duty?
Lobster and chips or a bacon sandwich with HP sauce.
Name your favourite place to eat in Hampshire:
Pebble Beach at Barton on Sea.
What do you think of the cult of the celebrity chef?
Just doing a job, good luck to them.
What are your favourite flavour crisps?
Cheese & Onion.
Where was the last farmers’ market you visited and what did you buy?
Winchester, Tunworth cheese.
What advice would you give to anyone interested in a career in cooking?
Have an absolute love of food, complete
Contact
Terrace Restaurant Bar & Grill,
Solent Hotel & Spa, Rookery Avenue, Whiteley, Fareham PO15 7AJ
Tel: 01489 880000.
Crispy duck and watercress salad:
For the duck:
12 duck legs
3 star anise
10 cloves of garlic, roughly chopped
60g fresh root ginger, roughly chopped
1 tsp five spice
20g coriander, stalks only (use the leaves in the salad)
Good vegetable oil for deep frying
Duck sauce:
4 tbsp tomato ketchup
1 tsp honey
juice of half an orange
1 tsp soy sauce
2 tbsp sesame oil
Soy and sesame dressing:
2 tsp soy sauce
2 tsp balsamic dressing
1 clove garlic
10g fresh root ginger
3 tbsp sesame oil
Salad:
4 bunches watercress, washed, picked over and stalks removed
110g white radish, peeled and cut into 1cm ribbons
60g bean shoots, washed
1 bunch spring onions, peeled, trimmed and quartered lengthways
20g coriander leaves (from duck recipe)
2 tbsp sesame seeds lightly toasted
60g leek or fenugreek sprouts or similar (optional)
l Put the duck into a large pan and cover with water, add the herbs and spices, bring to the boil and simmer gently for 45 minutes.
l Remove the duck from the stock and set aside to cool. Skim off the fat.
l Whisk together all the ingredients for the sauce.
l Put all the ingredients for the soy and sesame dressing into a blender and process until smooth.
l To assemble the dish, remove the duck flesh from the bone, trim off any excess fat and cut into 1cm thick slices.
l Pre-heat the oil to 160-180C for deep frying.
l Arrange two-thirds of the watercress on plates with white radish, bean shoots and spring onions.
l Deep fry the duck until it is crisp, then drain it and mix with the sauce until it is nicely coated. Arrange in piles on the salad and spoon over the dressing. Scatter the coriander over the top and garnish with sprouts.