o
DorsetGrab,Avocado,Prawnand GrdmeFraicheTian
With CaViaf and GaZpaChO DfeSSih$
Ingredients (4 portions) Method
1 avocadodiced Mix avocado, Dorset crab
I tiger prawns meat and prawns together
160 g white Dorsetcrab with lemon juice, chopped
meat garlic,salt and pepper.
109 caviar Placein the tian mouldsjust
ln bunch of dill chopped above3/away up.
1A bunch of chopped chives Mix crdme fraiche with the
/z a lemonjuice chives, salt and pepper and
Salt and pepper lemonjuice.
1009 crdmefraiche Place on top of the avocado
100ml Gazpachodressing mix.
1009 mixed Saladand cress Allow to set in the fridge.
To Serve
Place your Tian ring on the
plate. Garnishwith your sea-
soned saladand cress.
Pour your Gazpacho sauce
around your Tian and top
your Tianwith /a of the caviar.
recipebyGhriswheerer,ExecutiveHeadcheratstoke
ChrisWheeleris the ExecutiveHeadChef at Stoke Park. Trained
at BournemouthCatering College and following an industrial
placement at Hotel and RestaurantDomaine De Bassibe in
France,Chris then went on to meet Jean-ChrisiopheNovelliat
Le Provencein Lymington,Hampshire.
Chris joined Stoke Park in 20O2and has receivedenormous
praisefor his food from the press, Club Membersand resident
guests. As ExecutiveHead Chef he has a team of 27 Chefs
and kitchen staff to operate throughoutStoke Park. As a key
playerin the organisation,Chris heads the kitchenof the award
winningThe Park Restaurant(aswell as overseeingother areas)
and he is a well known and popularface aroundthe Club. Chris
has forged a name for himselfwith his take on Modern British
Cuisinewith EuropeanInfluences. Each dish is a masterpiece
and Chris understandsthat the best comes from locallysourced
and seasonalingredients.This allowsfor creativityand variation
on flavourand texturefrom seasonto season.
Stoke Park, Park Road, Stoke Poges, Bucks SL2 4PG
Tefephone:01753 7 17171 Email: info@stokepark.com
www.stokeparkclub.com