Alec Tomasso - Egg Award Judge

The Egg Award is pleased to welcome back Alec Tomasso to the judging panel. Since last year the former Master Chef contestant has finally taken the plunge and given up his engineering career, and having parted ways with The Cheese Kitchen after a brief but successful time, he now looks after his twin daughters, and has newly set up a private catering service The Weeping Chef whilst still managing to spend time in Michelin kitchens.

He's pieced together a mobile kitchen equipped as well as any pro kitchen which neatly fits under a blue gazebo, where he's able to produce a wide range of beautiful and delicious dishes, from the best quality hand crafted burgers and relishes to speciality spit roasts. From well planned three course meals to multiple course tasting menus everything is possible, you only have to ask! 

An Alec Tomasso Recipe

Courgette Fettuccini and Home Smoked Salmon

INGREDIENTS:

Salmon fillet
Fresh courgette
Vegetable stock
Capers
Lemon
Wood for smoking “Sawdust”

Place your salmon fillet in a hot smoker with 1tsp of your wood of choice, for this I use oak (if you don’t have one you can use a steamer, find out how to do it without ruining the steamer) Smoke on a medium-low heat, after 20min your salmon should easily flake, if not cook a little longer.

Chop 1tsp of capers, when you think they are finely chopped, chop them as much again, gather in a ball, place on kitchen towel, and squeeze out remaining moisture.

With a mandolin or a potato peeler slice the courgette into ribbons, heat 500ml of veg stock, lightly poach the courgette in the hot stock, it needs to keep some texture, and will barely acquire some translucency.

In a hot pan squeeze some lemon juice and caramelize, make sure it doesn’t burn, pour the veg stock in a bit at the time to make a jus.

Arrange the courgette fettuccine in a bowl or plate, flake your salmon on top, sprinkle with caper dust, drizzle with the lemon jus.