After spending the beginning of his career in some of Europe’s finest Michelin restaurants and hotels, Andreas had the opportunity to join Circle Health as Executive Head Chef at their flagship private hospital in Bath. Andreas continues to work as Circle’s Executive Head Chef on various projects in the UK and China.
We are really pleased to be sharing Andreas’ recipes on our website.
Butternut squash roasted and diced 100g
Strip loin of beef 100g
Cucumber quartered and sliced 70g
Radish sliced 80g
Mangetout blanched 40g
Green beans blanched 80g
Sesame seeds toasted 10g
Spring onions sliced 30g
Coriander chopped 5g
Asian style dressing 40ml
Soy sauce to de-glaze the beef 10ml
Salt and pepper to taste
Dice beef into 1 cm x 1 cm cubes, season, stir-fry and de-glaze with a little soy sauce. The beef should be still pink in the middle so the pan needs to be really hot. Cool down immediately after removing it from the pan onto a tray.
Neatly dice the butternut squash, add a little oil and season. Then pan fry it until nice and coloured on all sides. Finish cooking in the oven until just soft, then cool it down.
Blanch the green beans for 3 minutes and the mangetout for 1 minute in boiling salt water, then transfer to ice water.
Now combine all other ingredients and check the seasoning.
Serve as required.
