Celebrity Cooking Tips
Critically acclaimed Executive Chef, Jun Tanaka has headed up the kitchen at Pearl since its opening in June 2004, a time during which he has gained an excellent reputation for his modern French cuisine. Having started at Le Gavroche at the tender age of 19, Jun spent the next ten years working with some of London’s top culinary talent in seven Michelin starred restaurants, where he perfected the art of fine French cuisine. Jun uses the very best seasonal ingredients, with simple premise to enhance flavour rather than over complicate, bringing out natural flavours and fresh, distinct tastes.
Jun Tanaka's Tips
Savoury Treacle Tips
I find that the black treacle tastes of liquorice or aniseed. The flavour of aniseed is a perfect match to seafood, so for something a little different try curing either Halibut or Salmon fillets in a mixture of salt, coriander seeds, lemon zest and treacle. Smear the mix all over the fish and leave for 24hrs. Slice thinly and serve with pickled carrots and coriander. Liquorice and venison is a delicious combination so try adding a teaspoon of black treacle to venison sauce just before serving.
Savoury Syrup Tips
The golden syrup makes a wonderful glaze for pork, lamb or chicken. Mix the syrup with Soya sauce, tomato puree and red wine vinegar and coat the meat half way through the cooking with the glaze. The meat will caramelise beautifully. Add a tablespoon of golden syrup and cumin seeds to roasted parsnips or carrots to enhance their sweetness.
Sweet Sugar Tips
For a bit of fun, try making Demerara sherbet –it’s so simple. In a bowl mix Demerara sugar, caster sugar, bicarbonate of soda and citric acid. The Demerara adds an interesting texture to the sherbet - use it to coat marsh mellows, sprinkle on ice cream or simply eat on its own. When making meringue, use half caster and half icing sugar. Add the caster sugar at the start and then fold the icing sugar through the whipped egg white. Icing sugar contains a little starch which will help to hold the meringue. During the autumn and winter months I pickle bucket loads of apples and pears. I always use Demerara rather than caster sugar as it has a toffee flavour which marries perfectly with the fruit. The pickling liquid is a mixture of red wine vinegar, red wine, Demerara sugar and star anis.