Andrew Baird lists his recreations as scuba diving, he is a PADI divemaster, fishing, gardening, photography, golf and driving. Born in Sheffield he became head chef at Longueville Manor in 1990, today he is the Manor's unassuming, highly acclaimed, international and national award-winning Executive Head Chef.

His passion for scuba diving ensures that only hand-dived scallops are used in his kitchen and his knowledge of gardening has meant that some of the more unusual types of fruit and vegetables are grown in the walled garden for later use in the kitchen. Andrew also smokes his own fish and meat as well as preserving and storing produce to last through the winter. Somehow he still manages to find time to create dishes that taste as delicious as they look and that have helped Longueville Manor to achieve its AA five red star and AA three rosette awards.

These are two of his favourite recipes.

Gâteau of Jersey Crab with Avocado, Plum Tomato, Garden Asparagus and Home Smoked Salmon

Ingredients (Serves 2)

1 x large Jersey crab
2 x lemon
10 x spears of asparagus
½ avocado pear
1 x plum tomato
2 x broad beans
40g x smoked salmon
10g x micro salad
5g x French dressing
20g x local prawns
Salt and pepper

Sharp knife
2 plates
2 x 30mm rings for moulding

Your fish monger will sell either whole crabs for you to pick yourself or you can buy freshly cooked, hand picked crab meat. Do not use tinned or pasteurised crab as it does not taste as good!

Method

  1. Heat a pan of water and blanch tomato for 10 seconds
  2. Refresh in cold water, peel and deseed and slice into 4
  3. Halve an avocado and roughly dice into 1cm pieces, season with salt, pepper and lemon juice
  4. Place avocado into the ring moulds
  5. Place two slices of tomato on top of the avocado. Finally top with Jersey crab which has been lightly seasoned and with a little lemon juice added
  6. Place on plate
  7. Plunge asparagus into boiling, salted water for approximately1 minute, refresh and drain
  8. Shell the broad beans, blanch in boiling salted water for 30 seconds, refresh and peel, exposing a bright green, tender bean
  9. Dress the asparagus with a little French dressing and place on the plate next to the gâteau of crab
  10. Drape the slice of smoked salmon over the asparagus
  11. Simply decorate the plate with the broad beans and local prawns
  12. Top the gâteau of crab with micro salad and place half a lemon wrapped in muslin on the side

 

Seared Hand Dived Scallops with Slow Roast Belly Pork, Longueville's Honey and Five Spice

Brine

Ingredients

5 litres water
300g brown sugar
600g sea salt
100ml white wine vinegar
100g five spice powder
4 bay leaves
Sprig thyme
10 black peppercorns
6 cloves

Method

  1. Bring the water, brown sugar, sea salt and vinegar to the boil
  2. Add all other ingredients and leave to cool
  3. Once chill has been achieved the brine can be used under refrigerated conditions

Ingredients

200g girolles
16 hand dived scallops, cleaned and cut in half
400g belly pork
2 head calabrese
2 onions
2 carrots
2 leeks
50g honey
1 tsp five spice
½ tsp tomato puree
Salt and pepper

Method

  1. Debone belly pork and marinate in brine for 72 hours
  2. Roast the pork bones and add a mirepoix of 1 onion,1 carrot, 1 leek. Add a touch of tomato purée and simmer for 6 hours.
  3. Pass the stock and then reduce to 15% of its original volume. Keep in a saucepan on the side.
  4. After the 72 hours the pork belly will be ready to cook. Rinse in cold water then put in a pan with onion, carrot and a leek. Cover with cold water and bring to simmer. Cook for 4-5 hours.
  5. Once cooked, remove from heat and remove the skin, but not the fat – this is imperative to give a golden colour.
  6. Once the skin has been removed place it fat side down on a tray, wrap in cling film and press overnight in a fridge.
  7. Once pressed, slice the pork and pan fry. When golden on both sides pour over some honey and dust with the five spice.
  8. For the calabrese purée simply trim off all the florettes and cook in boiling salted water for 4 minutes. Once cooked, drain and purée in a food processor.
  9. Sauté the girolles in a little olive oil, salt and pepper.
  10. In a heave bottomed sauté pan cook the scallops for 30 seconds on each side.

To plate, the calabrese purée is put on the plate using a desert spoon to drag it across.
Add the belly pork and the girolles, then carefully arrange the scallops around the plate. Add pork sauce.

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