Hugh McGivern - Egg Award judge

Hugh McGivern

Egg Award 2014 judge Hugh McGivern is a seasoned chef with 30 years international experience catering to an eclectic mix of people. He spent his early years in Glasgow serving a classic apprenticeship before embarking on the Army, on leaving the Army he ventured to America where he worked as a food manager on the cruise ships.


Returning to the UK he's had stints in Michelin rated restaurants and the original Gastro Pubs settling on a more personal side of cooking as chef to the Chairman of ICI then as Group Executive Chef of Caterplus.
The last 3 years has been an exciting venture in to consulting, teaching chefs in Nigeria and talking at conferences on his work in developing recipes for people with dementia.

Dwayne 'The Rock' Johnson

Catering to various VIPs including His Majesty King Abdullah II of Jordan and Dwayne 'The Rock' Johnson when he stays in the UK. An advocate of Future Chefs he has undertaken mentoring to students for Springboard and judging at their annual awards ceremony. With his foodie pedigree we're delighted that he's agreed to join The Egg Award judging panel.

A Hugh McGivern Recipe

Seared Loin of Tuna with Zaytoun Olive Oil, Pears & Caviar

INGREDIENTS:

Hugh McGivern in action

Ask your fishmonger to cut a long piece of  loin, similar in size and shape of a pork filet
Zest and juice of 1 unwaxed lemon
50ml Zaytoun olive oil (keep cold)
1tbsp caster sugar
15ml good quality balsamic vinegar
1 Bartlett pear, thinly sliced on a mandolin
Thin slices of Ciabatta
1 plum tomato skinned and concassed
1 Tbspn of caviar
Seasoning


METHOD:

• In a shallow dish, mix 40ml of the olive oil with the lemon juice and zest, add the tuna and coat well. Allow to marinade for about 20 minutes
• Heat a frying pan on the stove and allow to get hot, remove the tuna from the marinade, season well and pat dry. 
• Add a dash of the remaining olive oil to the pan and quickly flash fry the tuna loin, colouring all round.
• Remove from the pan and wrap in 3 layers of cling film and tie the ends tight and place in the fridge
• Lower the heat and add the sugar, balsamic and 1/2 the marinade. Bring to the boil and allow to thicken.
• Remove from the heat and allow to cool
• Brush the slices of Ciabatta with olive oil and toast until golden

ASSEMBLY:

• Place a slice of the toasted Ciabatta on a plate and top with a couple of slices of the razor thin pear
• Remove the tuna from the cling film and slice thinly
• Arrange the tuna on top of the bread and pear. Drizzle with some of the olive oil and balsamic dressing and a sprinkling of the tomato concasse.
• Top with the caviar