Hrishikesh Desai Uses the G-76 Hachoir Mincing Knife to Prepare Goats Cheese and White Truffle Fritters
Hrishiskesh is the third Scholar to have built on the success of winning the Roux Scholarship by also winning the National Chef of the Year Award in 2010, and was the first to do this in consecutive years.
His stage at The French Laundry in California- the first to take place outside of Europe- opened his eyes to the ways in which such successful kitchens are run, and after his role as Head Chef at The Cookery School at Lucknam Park Hotel and Spa, he is now the Executive Chef of the four-star Glipin hotel and Lake House in Cumbria after winning a BBC Two TV show last April.
This month, he uses the G-76 Hachoir mincing knife to prepare goats cheese and white truffle fritters.
For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk
Ingredients
- 180g pasteurised goat’s cheese
- 25g toasted pine nuts
- ¼ bunch chives, finely chopped
- ½ tsp white truffle oil
- Lemon juice
- Salt and black pepper
- Flour, egg was and panko breadcrumbs (for coating)
Method
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