Planning a canapé party, private dinner or an exclusive event, why not let Michelin starred chef Marcus Eaves cater for your every need. Marcus is the Head chef at London’s critically acclaimed restaurant Pied à Terre and has built up extensive experience in private dining events. With no event to big or small Marcus takes great pleasure in designing bespoke menus and sourcing produce from only the very best markets and farms around the UK.
He understands each event is unique and requires careful planning.
to discuss your event and specific requirements.
Chef Marcus Eaves, has over fifteen years experience working in some of the finest restaurants in the UK. Marcus gained his first Michelin star in early 2009 and currently heads up the fantastic team of chefs at Pied à Terre restaurant in London.
Marcus is available and always happy to pass on his knowledge, experience and expertise through his
consultancy service. Whether you are a new opening, a struggling restaurant looking to improve
Or simply looking to improve the efficiency in your kitchen do not hesitate to contact;
Line a tray with course sea salt and place the potatoes on top. Then place the tray into a pre-heated oven (230 degrees c) until the potatoes are cooked.
Whilst the potatoes are cooking finely grate the raclette cheese on the grater, set to one side.
Once the potatoes are cooked and still hot, spoon out the flesh and pass through a potato ricer, discarding the skin.
Now that the potatoes have been passed, weigh out 300g, slowly add the 70g of chopped butter and mix until the potatoes are light and fluffy, set to one side.
Using a non-stick frying pan, lightly sauté the morel mushrooms with a knob of butter until golden brown. Once the mushrooms are cooked they need to be strained to remove any excess fat and finely chopped.
Allow the potato mix and the sautéed morel mushrooms to cool.
Add the mushrooms, raclette cheese and egg yolk to the pre weighed potato and mix together using a wooden spoon or spatula. Season using salt and freshly ground black pepper.
Roll the mixture out into small balls weighing around 10-15 g depending on the desired size.
Lightly dust the potato balls by rolling them through a tray of plain flour, shaking off any excess.
The next step is to roll the balls through a tray of egg wash solution, again shaking off any excess.
Finally roll the balls through a tray of panko (Japanese breadcrumbs) to finish the croquettes.
Place the croquettes into a sealed container and store in the fridge until required.
Deep fry at 200 degrees c until golden brown.
700g Desiree Potatoes
200g Coarse Sea Salt
2 Egg Yolks or 40g Pasteurised
60g Raclette cheese
120g Pre washed Morel Mushrooms
5 Eggs, 70ml Milk (mix together for the egg wash)
300g of Plain Flour
300g Panko (Japanese Breadcrumbs)
Bring the white chicken stock to the boil, add the smoked haddock skin and set aside.
Place a generous splash of olive oil into a separate saucepan; add the finely chopped shallot and garlic.
Cook the garlic and shallots over medium heat until they are completely soft, and then add the risotto rice.
Once the rice becomes translucent around the edges, season the mix using a pinch of salt.
Add the Noily Prat and reduce until it’s almost dry. As the liquid is reducing the rice will soak up the alcohol giving the risotto the acidity it needs.
The next step is to add the haddock infused stock little by little until the rice is completely soft, it’s important to continuously stir the rice, resulting in a creamy consistency.
Cook the baby leeks in boiling salted water and set to one side.
Finally to finish the risotto, add the grated Parmesan cheese, crème fraiche and butter, stirring continuously.
Season to taste, at the last second add the finely chopped herbs and the diced smoked haddock. Place the young leeks over the top and Serve.
1 Clove of garlic
150g Arborio risotto rice
80ml Noily Prat
700ml White Chicken Stock
1 Medium Fillet of Naturally Smoked Haddock (Skin removed set aside the flesh diced into small pieces)
1 Bunch of Young Leek
60g tablespoons softened butter
60g Parmesan cheese
60g Crème Fraiche
Finley chopped soft herbs (eg parsley, chervil etc)
Beat the flour, almonds, sugar, honey and beurre noisette together until they form a smooth paste.
Beat in the egg whites once again until the mix becomes smooth (rest the mix for 12 hours in the fridge before use) For the sponge base, spread a thin layer of the paste over a tray lined with baking paper.
Use a palette knife to make sure the mixture is nice and even.
Preheat a fan-assisted oven to 180°C and bake for around 6-8 minutes or until the mixture is golden brown and firm to touch.
Cool the sponge and store in an airtight container.
Vanilla ice cream
Bring the milk, cream and the split vanilla pod to the boil in a stainless steel saucepan. Whisk the egg yolks and sugar in a separate bowl. Combine the milk; cream and vanilla mix with the yolks and sugar. Return to the stove and heat gently, stirring at all times making sure the mix doesn't curdle or separate. Once the ice cream coats the back of a spoon, cool and churn. Now the ice cream has been churned spread on top of the almond sponge base with a depth of around 1 inch and freeze.
Whisk the egg whites till they start to become fluffy, Add the icing sugar and continue whisking till they rise and stiffen. The meringue should be stiff and firm to touch. Place in a disposable piping bag and set aside.
Put the syrup, vanilla and star anise in a pan large saucepan followed by the rhubarb. Place a lid on top of the saucepan and simmer until the rhubarb skin starts to split. Remove from the heat and leave to infuse for around 15 minutes. Strain the liquid through a fine sieve, leaving to drain naturally. Do not force the pulp through the sieve, as the consommé will cloud. Finally do not discard the pulp as this can be used at a later stage.
Using a size 40mm cutter cut out a cylinder of ice cream and sponge. Fill a piping bag with meringue and snip off the end to give a 5mm hole. Place the cylinder of ice cream and sponge onto a baking tray lined with baking paper. Pipe lines of meringue over the top and down the sides of the ice cream. It’s very important that there are no gaps.
To achieve a finish that makes the outside look like a “hedgehog”, touch the surface of the meringue with a fingertip and pull outwards. A small point will appear each time. The Alaska is ready to bake, but it’s best to return it to the freezer one or two hours before baking.
Preheat a fan assisted oven to 250°C. Stand the Baked Alaska on a cold baking tray. Bake 4 minutes until the surface forms a light brown color.
Place a spoon of the rhubarb compote (pulp) in the middle of a soup bowl. Stand the Baked Alaska on top of the rhubarb compote. Pour the rhubarb consommé around the outside. Finish with a few drops of Olive oil.
Almond Sponge (For the Alaska base)
90 g plain flour
90 g ground almonds
120 g icing sugar
80 g liquid honey
220 g beurre noisette (nut brown butter)
220 g lightly beaten egg white
Vanilla ice cream
500 ml milk
500 ml double cream
200 g egg yolk
220 g caster sugar
1 Vanilla Pod
100 g egg white
200 g icing sugar
25 ml basic stock syrup
1/4 vanilla pod
1 Star anise