His work ethic is infectious and is always aimed at achieving the highest of culinary standards. He worked under the critically acclaimed Chef Joshua Ketner, learning to marry PanAsian cuisine with French culinary technique before being appointed our sous chef and finally, Chef de Cuisine in the Fall of 2015.Īs a leader, Harlan is constantly teaching and pushing his team to put the utmost consideration into flavor and technique. Harlan’s exciting sense of cuisine comes with unexpected gastronomic riffs, and an uncanny ability to balance flavor, texture, aroma and seasonality. A member of the Peerless family since 2011, he has an endearing commitment to innovative flavor combinations that have been translated into some of Oregon’s most talked about plates. Serve topped with a poached egg and oven-roasted tomatoes.Passion for food runs through the veins of Chef Harlan Brooks and he wasted no time finding his voice in the Peerless kitchen. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. ![]() ![]() ![]() Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
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