MEET CHEF BRENTFIELD LETTSOME
A Culinary Journey
Whether you’re planning a festive dinner party or simply looking to transform your weekly menu, Chef Brent is here at your service. Check out the site for recipes, videos and much more, and get in touch today.
SAMPLE RECIPES
The history of Brentfield Lettsome as a chef and innovator can only be described through their signature style, soul and unique techniques. Take a look at some of his most delicious and acclaimed recipes below.
PUMPKIN SPICE FRENCH TOAST
3 eggs
212 g pumpkin purée 7.5 oz
50 g milk 1/4 cup
40 g brown sugar 1/3 cup
5g vanilla essence
5 g almond essence
1 g nutmeg
3 g cinnamon
Crack eggs and add all ingredients to a mixing bowl and whisk until ingredients are fully incorporated together.
Spray griddle pan with Pam spray and heat pan to medium heat. Soak toast in mixing bowl until evenly coated add to griddle until golden brown on each side.
COCONUT CURRY FISH MOUSSE ON PLANTAIN WHEEL
Ingredients: 1 Snapper or fillet of your choice;1 Plantain sliced; 4 ounces Cream cheese; 2 tbsp Curry season to taste; ½ Roasted Red pepper; 8ozs Coconut milk; 1 sprig of Thyme. Instructions: Peel and slice plantain 1/2 inch round diameter and boil for about 5 to 7 mins. Drain and set aside. Rub red bell pepper with a touch of olive oil and on a grill pan Roast half the pepper. Peel the skin of the pepper. Season fish with salt and pepper to taste. Then sear each side for 3-4 mins until cooked or golden brown. Blend roasted pepper, fish, cream cheese, coconut milk and thyme in a food processor. Season with the curry. Add more curry, salt and pepper to your taste. Use a piping bag to decorate the plantain with the fish mix and garnish the top with microgreens.
CONTACT
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