Kraft Philadelphia Young Chef of the Year

The  Staff Canteen
The first ever national Philadelphia Young Chef of the Year held recently proved to be a huge success, and a student from Westminster Kingsway college walked away as the lucky winner following a hard fought cook off. Nuannapa Ratanakitsunthorn faced stiff competition from the runners-up Nicole Waefler, Zoe Lewis and Danny Hoang, but her imaginative dish stood out. The chefs used Philadelphia in a variety of creative and skilful ways, really impressing the judging panel.


Breaded lemon sole stuffed with Philadelphia, pea and mint puree, spring vegetables and a Philadelphia clam sauce.

serves 4; prep mins 50; cook mins 50


5g chopped parsley 20g seasoned flour 1 egg, lightly beaten 20g asparagus 50g jersey royal potatoes

For the clam sauce

400g clams 500ml white wine 150g chopped shallot 1 litre fish stock 40g Philadelphia Light 85g butter

For the vinaigrette dressing

5ml white wine vinegar 15ml olive oil 0.5tsp Dijon mustard

For the mixed spring salad

4 baby carrots 10g rocket salad 10g cooked green peas Some tomato confit or oven roasted cherry tomatoes for garnish

For the lemon sole

200g fresh or frozen peas 200ml vegetable stock 100g Philadelphia Light 5g butter 1g mint leaves, chopped 4 lemon sole fillets 20g dry breadcrumbs Finely grated zest of 1 lemon Finely grated zest of half a lime Pinch of cayenne pepper
  • Start by making the pea puree. Cook peas in simmering vegetable stock for 1-2 minutes. Drain, reserving the stock.
  • Blend the pea puree with little stock until smooth. Pass through a chinoise. Leave to cool.
  • When cool, mix puree with the Philadelphia, butter and chopped mint. Season and put in the piping bag. Pipe the mint pea cream cheese on to cling film and roll it up tightly. Freeze until firm.
  • Remove the skin from the sole fillets and flatten the fish until nice and thin. Put frozen mint pea cream cheese in the middle of the fish and roll it up very tight with cling film. Place in the fridge until it has firmed and set.
  • Mix the bread crumb with the lemon and lime zests, cayenne pepper and chopped parsley. Season to taste.
  • When the fish is firm, coat with seasoned flour, then dip in beaten egg and the bread crumb mix. Refrigerate until needed.
  • Next make the clam sauce. Put clams and wine in a saucepan. Cover and bring to the boil, simmering until the clams are cooked.
  • Remove the clams from their shells and reserve the clam and wine liquor. Sweat down shallot, add the reserved liquor and reduce by about half. Then add the fish stock and reduce again by half to two thirds. Add the Philadelphia until melted. Remove from the heat, whisk the sauce with soft butter until well combined. Add back the cooked clams. Season to taste and keep warm.
  • Cook the potatoes in boiling water for 10 minutes or until cooked. Finish with chopped parsley.
  • Blanch the asparagus and season lightly.
  • Make vinaigrette dressing by mixing mustard, white wine vinegar, and olive oil until incorporated. Season and set aside.
  • Deep fry the fish in oil at 170ºc for 5-6 minutes. When the fish is cooked, cut in half and arrange on a serving plate.
  • Finish with clam beurre blanc sauce. Serve with the vegetables and the spring salad, dressed with the vinaigrette. If liked dress with some tomato confit or oven roasted cherry tomatoes.
Nutritional Information Typical values per serving: Energy 3180kj / 759kcal, Protein 55.2g, Carbohydrate 27.1 g, of which sugars 9.1 g, Fat 39.5g, of which Saturated Fat 19.7g, Fibre 3.9g, Sodium 1.9g, *Equiv as Salt 4.8g A truly delicious and indulgent recipe, a great addition to a balanced menu. To view video footage and recipes from the event visit our website.
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The  Staff Canteen

The Staff Canteen

Editor 16th June 2011

Kraft Philadelphia Young Chef of the Year