Chef Mark Jordan’s career has taken him through some of the most revered kitchens in England, working with chefs like Novelli, Michel and Albert Roux and Keith Floyd. He is now head chef at one of Jersey’s two Michelin star restaurants, Ocean Restaurant at Atlantic Hotel.
Having gained his first culinary experience with Keith Floyd, Chef Jordan moved to work with Jean Christophe Novelli where he was trained and inspired to cook at Michelin star level. His career’s path seemed already determined to follow some of the most reputable fine-dining restaurants in the country. Mark now heads up the 4 AA Rosettes and Michelin star restaurant at The Atlantic.
His cuisine combines top quality ingredients in unusual and irresistible ways, creating sophisticated, seasonal dishes using the finest fresh produce. Why not opt for his delicious rabbit recipe as an twist on the usual Christmas meal, or indeed just add it to the festive recipes you had in mind!
3 fresh rabbit loins
1 shallot, finely diced
1 garlic clove
250g pearl barley
600ml chicken stock
150ml crème fraîche
½ tin cooked sweetcorn and juice
50g shaved Parmesan
10 trumpet mushrooms
Remove the fillets of the rabbit from the bone using a sharp knife and place in the fridge.
Finely dice the shallots and the garlic and gently sauté with a little vegetable oil. Add the pearl barley and stir bit by bit, adding a little of the chicken stock as the barley cooks. Add more of the stock until the barley is cooked and has a risotto texture. At this point put to one side and sauté the rabbit loins in a little vegetable oil until golden brown all over, this will take about 5-6 minutes.
Place the risotto back on the heat and add the crème fraîche, truffle, sweetcorn and juice and the grated Parmesan.
Place a good spoonful of the risotto into the centre of a bowl and arrange the sauté rabbit loins all over the dish, in a separate pan sautéed the mushrooms and arrange all over the dish, serve straight away.