THE SOUL OF THE HOME

Renowned restaurateur Shaun Rankin discusses the
perfect kitchen dynamic and tells us which cooking
gadgets he can’t live without.

When the rainy British weather would prevent a young Shaun Rankin from going outside to kick a ball around with his friends, he would stay in and help his mother out in the kitchen. From making ham hock soup and homemade bread to baking delicious pastries and desserts, the time Shaun spent in his mother’s kitchen kick-started his passion for cooking. At just sixteen, Shaun moved to London to begin a three-year apprenticeship at the Mayfair Hotel, and the rest simply fell into place.

After his now-famous ‘Treacle tart with clotted cream and raspberry ripple coulis’ was awarded a place on the Great British Menu in 2009, Shaun gained widespread attention. He has since authored numerous cookbooks, earned two Michelin stars and hosted his own TV show. Needless to say, he has come a long way since first learning to cook in his family kitchen.

Despite his expert training, Shaun still attributes his success to all that he learned as a child, a time when he first began to understand how a kitchen should work. “I’d have to say that kitchen flow is the most important part of a kitchen,” Shaun says. “Not just in a restaurant, where the rhythm of multiple chefs is paramount, but also in a home, where it’s important to maintain a balance between cooking and entertaining.”

Shaun emphasises the importance of keeping kitchens straightforward and compact. “Make sure everything is organised and within easy reach,” he says. “This will allow you to work efficiently and take as few steps as possible when cooking.”

For results he can rely on, Shaun populates his kitchens with a select group of cooking gadgets and equipment. “I love my Sub- Zero fridges,” he says. “It’s simply not worth compromising on food storage and preservation, especially when you’re using high quality ingredients.” In an industry renowned for high pressure environments and steep demands, Shaun highlights how your kitchen units should help you stay calm, cool and collected when cooking. “Good appliances are appliances that take away the stress and make the kitchen a place of pleasure,” he says.

One such stress-reducing appliance is the iconic Wolf range oven, which Shaun uses in all his kitchens. “The Convection Mode on the Wolf range ovens can be used to quickly and uniformly heat the oven,” he says. “Reliable temperature control is critical whatever you’re baking.”

Shaun’s kitchen philosophy certainly seems to be paying off; his Ormer Mayfair restaurant was selected as a location for Masterchef 2017, and the competitors were tested in the kitchen under Shaun’s guidance.

We’re definitely glad that Shaun had to stay in and help his mother in the kitchen all those years ago. God bless the British weather!

“ Good appliances are
appliances that take away
the stress and make the
kitchen a place of pleasure.”

— SHAUN RANKIN

This fragrant seafood risotto recipe from Shaun Rankin
contains prawns, mussels and scallops and is given beautiful
flavour by an assortment of fresh herbs and spices

SEAFOOD RISOTTO

SERVES 4

Ingredients


900 ml fish stock
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 bay leaf
1 sprig thyme, fresh
400 g risotto rice
100 ml white wine
1 pinch saffron
50 g butter
100 g prawns, cooked
100 g mussels, cooked and shelled
4 scallops, sliced
75 g peas, cooked
1 tbsp each chervil, coriander, dill & tarragon
50 g parmesan, grated

Method

Heat the fish stock in a pan and keep warm.

In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf.

Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent.

Add the rice to the pan and with a wooden spoon, mix the rice into the onions.

Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir.

Make sure the rice has fully absorbed the stock before you add another ladle.

Continue adding stock until the rice is tender and cooked through.

Beat the butter into the rice and add the prawns, mussels and

lastly – the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops.

Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately.

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