Viceroy Chef Recipes

Viceroy Chicago Spice Roasted Carrot Salad

Chef Stephan Gillanders of Somerset Restaurant at Viceroy Chicago shares the recipe for his Spice Roasted Carrot Salad.

SPICE ROASTED CARROTS
1 lb Carrots, peeled
3 cloves Garlic
1 tsp cumin seeds
1 tsp fresh thyme leaves
1/4 tsp crushed red chile flakes
2 tsp Kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp red wine vinegar
1/4 cup Extra Virgin Olive Oil

Preheat the oven to 400°F. Bring a large pot of water to a boil. Add the carrots and simmer until just tender, but with the slightest resistance in the center. While the carrots are simmering, place the remaining ingredients into a blender and puree to a paste, reserve. Drain the cooked carrots and spread them onto a baking sheet into an even layer. Let the carrots cool slightly until cool enough to handle. Once cooled, coat the carrots in the spice paste, making sure to coat them all very well. Roast in the oven for 25-30 minutes or until the carrots have taken on a roasted color and are crisped at the tips, let cool until warm.

LEMON-POPPY SEED VINAIGRETTE
1 Tbsp Lemon Zest, microplaned
1 tsp Salt
1/4 cup Lemon Juice
1/2 cup Olive Oil
1 Tbsp Poppy Seeds

Combine the Lemon Zest, Salt and Lemon Juice in a blender and puree until smooth, then slowly emulsify in the Olive Oil. Transfer the dressing to a small bowl and whisk in the Poppy Seeds.

SEED MIX
2 Tbsp Sunflower Seeds, toasted
2 Tbsp Pumpkin Seeds, toasted
1 Tbsp White Sesame Seeds, toasted

Preheat oven to combi, 225F, 60% steam combi, full fan. Combine everything in a small pot and bring to a simmer. Once at a simmer, place in the oven and cook for 45 minutes, or until the garlic is golden and tender. Remove from the oven and cool over an ice bath. Strain garlic confit from the roasted garlic oil through a chinois and keep each, in separate containers, covered in the refrigerator.

PLATE UP
Spice Roasted Carrots, warm
1 ea Avocado, halved, pitted, peeled, large diced
4 cups Arugula
4 Tbsp Lemon-Poppy Seed Vinaigrette
Seed Mix
4 tsp Sour Cream
1/2 cup Croutons

On four salad plates, evenly distribute the Spice Roasted Carrots among them, scatter with the diced Avocado, then lightly top with the Arugula. Spoon 1 tablespoon of the Lemon-Poppy Seed Vinaigrette over each of the salads, and sprinkle with the Seed Mix. Place a small dollop of Sour Cream in the center of each salad, and finish with the croutons. Serve immediately.

Viceroy Chicago Roasted Bell Pepper Piperade

Chef Stephan Gillanders of Somerset Restaurant at Viceroy Chicago shares the recipe for one of his signature dishes.

INGREDIENTS
2 tbsp Olive oil
2 tbsp Prosciutto, small dice
2 cloves Garlic, sliced
½ each Onion, sliced
2 cups Roasted red bell pepper cut into strips
1 each Red fresno pepper or jalapeno pepper, seeded and cut into strips
1 each Tomato, chopped
2 tsp Thyme leaves picked
1 tsp Hot smoked paprika
1 tsp Sweet smoked paprika
2 Tblsp Red wine vinegar
1 tsp Salt

STEP 1: Heat olive oil to smoking and fry the prosciutto dice until crispy. 

STEP 2: Turn heat to medium and add the garlic and onions and cook until tender. 

STEP 3: Add all of the Bell Pepper strips and fresno/jalapeno pepper strips and cook cover until the Bell Peppers are tender and coated in their juices. 

STEP 4: Add the tomatoes, thyme leaves, paprikas, red wine vinegar and salt and stir to combine.

STEP 5: Take off the heat and keep warm until needed.

Bill’s Irish Brown Soda Bread

Viceroy Hotels and Resorts CEO, Bill Walshe shares his family recipe for Irish Brown Soda Bread.

INGREDIENTS
225g all-purpose (about 1 3/4 cup)
225g whole wheat flour (about 1 3/4 cup)
1 teaspoon baking soda
1 teaspoon salt
16 ounces buttermilk

STEP 1: Preheat the oven to 450°F.

STEP 2: Mix the flours, salt, and sieved baking soda in a large bowl. Lift the flour up with your fingers to distribute the salt and baking soda.

STEP 3: Make a well in the center and pour in about ¾ of the buttermilk. With your fingers stiff and outstretched, stir from the center to the outside of the bowl. The dough will be ready quite quickly, no need to overwork it.

STEP 4: Sprinkle some flour on the worktop and turn the dough out onto the floured worktop. Sprinkle a little flour on your hands. Gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.

STEP 5: Cut a deep cross into the bread and bake in the preheated oven for 15 minutes- then turn the oven down to 400°F for a further 15 minutes. (the bottom should sound hollow when tapped). Cool on a wire rack.