Andy Kenney has worked at Grahams on the Green on and off for the past seven years. ‘I’ve had a couple of occasions where I’ve worked briefly elsewhere, but I’ve always come back here.’ He trained at the Colchester Institute and gained valuable experience during a stint in the USA. It’s always been food for Andy, inspired by his food hero, Tom Aikins. ‘I love the twists he puts into his dishes,’ adds Andy. ‘For me, it’s the fact I can use flair to create menus which taste good and look good on the dish too.’ Here Andy shares a recipe for pasta with pizazz.
Get the taste
Grahams on the Green
12-14 The Green
Writtle
Chelmsford
CM1 3DU
01245 422432
www.grahamsonthegreen.co.uk
Ingredients
Serves 4
1½ onions (finely chopped)
1½ sticks of celery (finely chopped)
2 plum tomatoes (deseeded, skinned and diced)
4 spring onions (sliced)
5fl oz of Grey Goose vodka
½ pint of fish stock
1 pint of double cream
1½lb of smoked salmon
½lb of poached salmon fillet flaked
1tsp of chopped chilli
1lb of fusili pasta
Method
Sweat off the onions and celery, add the vodka and reduce by half. Add the fish stock and reduce by half. Then add the chilli, 1 lb of the smoked salmon, and the cream, and again reduce by half. Blitz in a food processor and pass through a fine sieve.
Cook the pasta in boiling, salted water, and drain. Then slice the remaining salmon into fine ribbons. Fold the hot sauce through the pasta, along with the poached and smoked salmon.
Place into bowls and garnish with the tomatoes and spring onion. Enjoy!
