A Top Chef Shares 3 Recipes & A Fun Cooking Playlist
Did you always want to be a chef?
Growing up, I always thought I’d become a photographer. Frustratingly at the time, in order to enrol on the photography course, there was quite a large fee to pay, which wasn’t an option for me. The cookery course, however, was free to enrol.
My mother was a chef, so I grew up in a home where food was everything, so I was already quite confident with cooking and experimenting with new foods. The cookery course I took in my late teens certainly accelerated this interest, which later became a passion and then a career.
I grew up predominantly eating a vegetarian diet. I eventually became totally plant-based and have never felt the need or temptation to look back. Although it's a lifestyle I’ve chosen, it’s not without its challenges – like not being able to fall back on ingredients such as butter or cream, an ingredient that so many chefs will use to enhance a dish. It certainly forces me to think differently about cooking.
Do you often cook with music on?
I always have music on in the kitchen, normally some classic house and always upbeat, never mellow. I don’t have a set playlist – I just hit shuffle and see what kind of magic happens. Music definitely facilitates the creative flow, so it helps me to centre and regulate.
Sum up your cooking journey in three songs…
Life Of Brian’s ‘Always Look On The Bright Side of Life’, followed by Prodigy’s ‘The Fire Starter’. Then Massive Attack’s ‘Unfinished Symphony’.
What’s the perfect song to capture the hustle and bustle of cooking at Holy Carrot?
We have a great playlist at Holy Carrot that encourages the flow of the kitchen but if I had to pick one that captures the essence of cooking there, it’d be Malibu State by Carl Cox.
@HolyCarrotRestaurant
@HolyCarrotRestaurant
If one of your dishes had a song it would be…
The pickle plate for sure – and the song would be ‘Pickles’ by Insect Alien feat Picolas Cage. It's a staple on the menu and is made up of six or seven pickles using lacto ferments (the process of bacteria breaking down sugars to form lactic acid). It could be a misozuke (a classic Japanese pickle using daikon or cherry belle radishes that are buried in miso for a few weeks to ferment), some vadouvan cauliflower (a French take on Indian masala, akin to chip shop curry sauce), some sweet and sour green beans or some chewy carrots, which are all pickled in my ever-evolving pickling process.
If you had to put one food trend on “mute” this season, what would it be?
Any that involves people throwing ingredients up in the air and catching them with a knife – drives me insane.
Do you have a song you always turn on to unwind after a busy day?
It would have to be either anything from Massive Attack or Maribou State. I have fond memories of Massive Attack having been old enough to enjoy the 90s rave scene. They were always played in the early hours towards the end. As for Maribou State – I was a bit late to the party with these guys, having first come across them when they launched a track at a restaurant I was at a couple of years ago – I’ve been a fan ever since.
If your kitchen crew at Holy Carrot had an anthem, what would it be?
The team’s music tastes are incredibly diverse. Walking through the downstairs kitchen, I’ve heard everything from classical music to Dolly Parton to hardcore techno. Upstairs, the dining playlist sets the mood with a mix of wholesome, upbeat, chill techno and a touch of alternative and indie – complementing Holy Carrot’s atmosphere and menu.
Talk us through the playlist you’ve shared with SheerLuxe – why those picks?
The playlist was curated over time. There’s no rhyme or reason to its creation, just a mixture of favourites and those found along the way.
Feeling inspired? Daniel shares three delicious recipes...
Roast Sprouts With Mapo Gravy
This dish is a fun way to style up your sprouts which are still in season now (and no, they’re not just for Christmas!). Even the sprout-hater's heads will turn…..
Bring a pan of lightly salted water to a boil and stir in the kombu dashi powder. Add the sprouts and cook until tender. Drain and set aside while you prepare the rest of the ingredients.
Heat a medium-sized pan over medium heat and add the pomace oil.
Add the diced shallots and sauté gently for a few minutes until softened. Stir in the Sichuan chilli bean paste and peppercorns, cooking for a few more minutes until fragrant. Add the greens and mushrooms, stirring to combine, then add the ginger and garlic. Continue to stir for about a minute.
Pour in the stock and bring it to a boil. Stir the cornstarch mixture to ensure it's smooth, then add it to the pan. Mix well to thicken the sauce.
Add the chilli oil and taste the sauce to adjust the seasoning if needed. Heat a hot pan with a little pomace oil. Sear the cooked sprouts until golden and crispy.
Tip: At the restaurant, I enhance the sprouts by adding a little tare during grilling. This is made with in-house Marmite and mushroom stock. You can replicate this by adding a small amount of Marmite at the end for extra umami flavour.
Roast Carrots
Carrots roasted with this rub really come to life roasted in the oven, even better grilled over fire. These will quickly become a firm favourite and a fun way to add some interest to your carrots to complement any dish.
In a dry pan, carefully toast all the whole seeds gently until aromatic, then stir in the powdered spices. Allow the mixture to cool completely.
Once cooled, grind the spice rub into a fine powder using a blender or spice grinder. Transfer to an airtight container for storage.
Blanch the carrots, before coating them evenly in olive oil.
Generously sprinkle with the prepared spice mix, then roast gently until they develop a nice, golden colour.
Tip: Adding Kombu dashi powder to the blanching water for your carrots gives them great flavour.
Roasted Hispi Cabbage With Mushroom XO
This is our take on the classic XO sauce, featuring a rich blend of umami-packed mushrooms. Bursting with deep, savoury flavours, this delicious creation is irresistibly moreish and perfect for elevating any dish.
Warm the oil in a pan over medium heat. Add the shallots, spices and garlic, and cook gently until softened and fragrant.
Add the shiitake mushrooms and sauté until they release their moisture. Stir in the soy sauce and let the mixture reduce for a few minutes. Remove the cinnamon and star anise at this stage, as their flavours will already be infused.
Continue cooking the mixture for 10-12 minutes, allowing the mushrooms to reduce and the sauce to thicken significantly. For a polished texture, transfer the mixture to a blender or food processor. Pulse a few times until the mushrooms are broken down but still chunky.
For the hispi cabbage:
1. Remove the larger outer leaves from the cabbage, then wash it thoroughly and pat it dry. Cut the cabbage in half and drizzle with a little olive oil. Season generously.
2. Place the cabbage cut-side down on a hot skillet or over an open fire. Cook until the surface is nicely caramelized. If the cabbage is large, transfer it to the oven and roast until tender.
3. Once cooked, drizzle with a splash of vinegar and generously spoon over the mushroom XO sauce.
4. Finish with a sprinkle of toasted sesame seeds or freshly grated chestnut for added texture and flavour.
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