Celebrity chef Tony Tobin's 2010 Surrey Life recipes

PUBLISHED: 11:26 26 October 2010 | UPDATED: 18:04 20 February 2013

Celebrity chef Tony Tobin's 2010 Surrey Life recipes

Celebrity chef Tony Tobin's 2010 Surrey Life recipes

A last hurrah for Surrey Life's resident celebrity chef since April 2007, as he hangs up his writer's cap with October's Surrey Life to concentrate under his chef's hat. We'll miss him but there have been some great times along the way

Roast chateaubriand with horseradish potato bread and roasted roots

Originally published in Surrey Life magazine October 2010


  • 1 Chateaubriand (700-800g)

  • Oil for roasting

  • Salt, pepper and rosemary chopped together

  • Shiny gravy

For the potato bread

  • 450g Cooked potato puree (dry)

  • 100g Flour

  • 30g Soft butter

  • 1 tbs Baking powder

  • 1 tbs Horseradish sauce

  • clove Garlic

  • Flour for cooking

  • Butter for frying

For the roasted roots

  • 2 Carrots

  • 2 Parsnips

  • 2 Turnips

  • 1 Small sweet potato

  • 150g Butter

  • 2 tbs Honey


  • Heat oven to maximum, and place roasting tray inside

  • Rub chateau with salt, pepper androsemary mix

  • Fry in heavy pan until golden on allsides, then place in roasting tray inthe oven

  • Roast for 25 minutes, turning constantly

  • Remove from oven, and restin a warm place for 15 minutes

Potato bread

  • Mix all the ingredients together for the potato bread

  • Heat a frying pan with 1mm offlour sprinkled over it

  • Roll potato bread into round cakes, flatten and cook in floured pan on both sides until golden (allow twoper person)

  • Remove and place on plate

  • Heat butter in frying pan and fry cakes

  • Keep warm

Roasted roots

  • Cut vegetables into small shapes,the size of a walnut

  • Blanche in boiling water for 2minutes and drain

  • Roast in a tray with butter andhoney until golden brown (40 minutes)

To Serve

  • Slice the beef, and place along thecentre of a warm oval dish

  • Serve vegetables and potato breadaround beef

  • Spoon over your best shiny gravy

Poached chicken breast Chinese style

Originally published in Surrey Life magazine September 2010


  • 2 cups chicken stock

  • 1 cup soy sauce

  • Half a cup brown sugar

  • 4 shallots, thinly sliced

  • 2 garlic cloves, bruised

  • A finger length piece of fresh ginger, sliced

  • 2 cinnamon sticks

  • 4 best chicken breast fillets

  • 2 bunches asparagus, trimmed

  • 2 tsp sesame oil

  • 2 tsp toasted sesame seeds


  • Combine the chicken stock, soy sauce, brown sugar, the shallots (keeping some back), garlic, ginger and cinnamon sticks into a large deep frying pan over a medium heat. Add 2 cups water, and stir until the sugar has dissolved and the mixture comes to the boil.

  • Reduce the heat to low and add the chicken breasts. Cook for 10-12 minutes or until the chicken is definitely cooked through. Remove the chicken to a bowl with a slotted spoon. Cover to keep warm. Slice and serve on asparagus.

  • To cook the asparagus, bring a frying pan of water to the boil. Add asparagus and cook for 1-2 minutes or until just tender. Drain. Return frying pan to a medium heat and add asparagus. Add sesame oil and sesame seeds. Toss until combined and then serve.

Tomato, Mozzarella and Basil Picnic Sandwich

Originally published in Surrey Life magazine August 2010


  • 1 clove garlic

  • 4 tbsp tapenade

  • 120ml olive oil

  • 1 pugliese loaf (Italian round country bread)

  • 6 ripe beef tomatoes (sliced)

  • 4 bufala mozzarella (sliced)

  • 30 large basil leaves

  • 150g sun-dried tomatoes

  • 4 tbsp pesto

  • 50g rocket leaves

  • 1 tbsp balsamic vinegar

  • Salt and freshly ground black pepper


  • Cut a lid off the top of the loaf and hollow out the bread, leaving a crust of about 2.5cm all the way round.

  • Rub the cut surface of the bread and lid with garlic, then drizzle with the olive oil.

  • Spread the tapenade on the bottom of the loaf then layer up all the ingredients in the order shown left, alternating tomato and mozzarella as you go. Season generously with salt and black pepper between each of the layers.

  • Dress the rocket leaves with the balsamic vinegar before adding them.

  • Replace the lid and wrap the loaf in cling film. Place in the fridge pressed under a heavy weight (like a Le Creuset pan full of rice!) overnight.

  • Slice sandwich wedges from the loaf the following day on your picnic and serve with potato salad and a glass of chilled ros champagne. Then have a little sleep in the sunshine!

Hot Seared Strawberries with Vanilla Ice Cream

Originally published in Surrey Life magazine July 2010


  • 32 Strawberries (at least!)

  • 2 Tablespoons of caster sugar

  • 1 Vanilla pod (seeds only)

  • 2 Tablespoons of raspberry vinegar

  • 1 Tablespoon of really good olive oil

  • Vanilla ice cream


  • Heat a non-stick pan with the olive oil.

  • Add the strawberries and the sugar and fry for just one minute, keeping the strawberries moving.

  • Remove the strawberries from the pan and add the raspberry vinegar (you can even use thick, sweet balsamic vinegar) and vanilla seeds, then bring back to the boil and immediately remove from the heat.

  • After two minutes, but before the strawberries have lost too much heat, place them back into the pan and baste them in the lovely juices.

  • Serve eight strawberries per helping laced with the juices and a good helping of vanilla ice cream.

  • Heaven!

Iced Lemon Curd Yoghurt Parfait
with Balsamic & Liquorice Syrup

Originally published in Surrey Life magazine June 2010


  • 2 headed tablespoons of lemon curd stirred into 200g of greek yoghurt

  • pint double cream

  • 4 egg yolks

  • 120g caster sugar

  • 100ml balsamic vinegar

  • 1 stick liquorice


  • Place caster sugar into a pan with a little water, bring to the boil and, using a sugar thermometer, boil to 240c.

  • Put the yolks into a mixer and whisk on a high speed
    until fluffy.

  • Reduce the speed and slowly pour in the sugar syrup, return to high speed and whisk until cold. This is called a sabayon.

  • Semi whip the double cream until it slightly thickens.

  • Spoon the lemon curd/yoghurt into a mixing bowl and add the cream, folding it in very gently with a spatula.

  • Add the sabayon and again gently fold through using
    the spatula.

  • Spoon into dariole moulds and place into the freezer for at least four hours to freeze.

For the syrup

  • Chop the liquorice into small pieces and place into a saucepan with the balsamic vinegar.

  • Gently simmer until vinegar starts to thicken.

  • Strain and allow the resulting syrup to cool.

To serve

  • Heat a small knife in some hot water and use it to loosen the parfait.

  • Shake it out onto your chilled plate and drizzle with a little of the syrup.

  • Serve immediately

Roast guineafowl with stuffing (Serves 4)

Originally published in Surrey Life magazine May 2010


  • 2 whole guineafowls

  • 1 small onion

  • 3 rashers of smoked bacon

  • 2 juniper berries

  • The zest of 1 orange

  • 6 slices of bread, crumbed

  • 2 tablespoons of butter

  • 1 pinch of fresh thyme

  • 1 head of celery

  • Your own favourite poultry gravy


  • Remove the breasts and legs from the hens and remove the thigh bone from the legs

  • Finely chop the onion and sweat in the butter until soft. Chop the bacon finely and add to the pan along with the juniper and orange zest. Cook for 2-3 minutes

  • Finally, add the breadcrumbs and mix well. Season

  • Stuff the legs with the stuffing and tie firmly with butchers string

  • Heat a heavy pan with a little oil, fry the legs until golden brown and transfer the pan to the oven

  • After 5 minutes, add the breasts and place back into the oven

  • Roughly chop the celery and using a liquidiser blitz to a puree

  • Strain the juice into a pan and reduce by two thirds

  • Add a little gravy to the pan to make a jus

  • Remove guinea fowl from oven and allow to rest

  • Serve with good mashed potatoes and the lovely celery jus spooned over the meat

Warm chocolate sponge, chocolate sauce and very cold chantilly

Originally published in Surrey Life magazine April 2010


  • 100g dark chocolate, melted

  • Finely grated zest of one orange

  • 6 eggs separated

  • 100g caster sugar

  • 100g ground almonds

  • 50g chocolate cake crumbs

  • 300mls double cream

  • 150g dark chocolate pieces


  • Pre-heat oven to 350F

  • Butter and sugar the inside of eight metal pudding moulds

  • In a bowl, mix the melted chocolate and orange zest together

  • In another bowl, whisk the egg yolks and sugar together until thick and pale

  • Fold in the chocolate mix followed by the almonds and the crumbs

  • Whisk the egg whites until stiff and then fold into the chocolate mixture

  • Divide the chocolate mixture between the moulds and cover with rounds of buttered foil

  • Bake in the oven in a bain-marie for 20 minutes until risen and just firm to touch

  • Whip pint double cream with 1 tbsp caster sugar until stiff and refrigerate

  • In a small saucepan, bring the cream to the boil and add the chocolate pieces

  • Un-mould the puddings on to warm plates and spoon a little hot chocolate sauce over each one and spoon some chilled whipped cream on the side

  • Smile broadly

Lamb fillet with wasabi pikelets and spicy beetroot

Originally published in Surrey Life magazine March 2010


  • Two 6oz Lamb fillets

  • 4 Small cooked beetroots

  • Teaspoon of fennel seeds

  • 700mls of malt vinegar

  • 150g Dark brown sugar

  • 1 Clove garlic minced

  • 1 Tablespoon of ginger minced

  • 2 Large potatoes

  • 1 Tablespoon horseradish sauce

  • 1 Teaspoon of wasabi

  • 2 egg yolks

  • 1 Tablespoon of chopped chives

  • Salt & pepper to season


  • Grate the beetroots into a bowl.

  • Dry fry fennel seed in a pan, grind to a powder and mix with the chilli, vinegar, sugar, garlic and ginger.

  • Boil together for 20 mins and pour over grated beetroot. Allow to cool.

  • Peel the potatoes and boil until soft. Allow to cool slightly.

  • Crush the potatoes with a fork and add the wasabi, horseradish, yolks and chives: mix well and season.

  • Heat a non-stick frying pan and lightly oil it. Place four oiled egg rings into the pan and spoon the mixture into them cooking until golden brown. Turn over and repeat.

  • Heat a grill pan, brush lamb fillets with a little oil and cook for 3-4 minutes on either side. Allow to rest in a warm place.

To serve:

  • Place a potato cake onto a warm dinner plate, slice the lamb and place on top.

  • Spoon the beetroot mix on top and drizzle some of the lovely juice all around.

Seared scallops with crabsticks, and hot and sweet sauce

Originally published in Surrey Life magazine February 2010


  • 8 Large scallops

  • 400g Crabmeat

  • 1tsp Fresh ginger finely diced

  • 200g Thai fragranced rice

  • 100ml Coconut milk

  • 8 Spring roll wraps


  • 1tsp Fresh ginger finely diced

  • 1 Red chilli

  • 1 Clove garlic

  • Zest of one lime

  • 200ml White wine vinegar

  • 2tbsp Caster sugar


  • Sweat finely diced ginger in a little olive oil until soft, add crabmeat and season with salt and pepper.

  • Allow to cool.

  • Brush the spring roll wraps with a little egg wash, place crab mix in the centre and roll into chopstick shapes. Put to one side.

  • Boil rice in twice its volume of seasoned water until all the liquid has evaporated, add the coconut milk and gently simmer until rice is tender. Correct seasoning and finish with lime juice.

  • Place all the ingredients for the sauce into a pan, bring to the boil reduce heat and simmer for 10 minutes.

  • Allow to cool and liquidise.

  • Heat a heavy based frying pan with a little olive oil and sear the scallops very quickly keeping them nice and rare in the middle. Season with salt and pepper.

  • Serve the scallops on a spoonful of the coconut rice, drizzled with the hot and sweet sauce.

  • Deep fry the crabsticks until crisp and golden brown and use these to garnish the scallops.

Teardrop of chocolate mousse with fresh raspberries


  • 400g Dark chocolate

  • 1 Sheet acetate

  • 800g White chocolate

  • 2 Egg whites

  • 2 tbsp Caster sugar

  • 175ml Double cream

  • 1 Punnet raspberries

  • 1 tbsp icing sugar


  • Cut the acetate into strips about two inches long.

  • Melt the dark chocolate, dip the strips into the chocolate and bend the two ends together to form a teardrop shape. Secure with a paperclip and allow to set.

  • Melt the white chocolate, whisk up the whites to soft peaks and add sugar and whisk until firm.

  • Semi whip cream and fold it into the white chocolate, then fold the egg whites in and spoon into the chocolate teardrops.

  • Allow to set in the fridge.

  • Liquidise half of the raspberries with the icing sugar and strain through a sieve.

  • Mix half of the sauce with the rest of the raspberries.

  • Remove acetate and place some of the raspberries on top, spooning the rest of the sauce around.

Tony Tobins Slightly Zingy Chicken Soup

Originally published in Surrey Life magazine January 2010


  • 4 tablespoons olive oil

  • 1 whole chicken (about 1.75kg) without giblets cut into eighths

  • 6 chicken drumsticks or thighs

  • 6 large carrots, sliced

  • 6 parsnips (about 875g), cut into chunks

  • 4 medium onions, cut into chunks

  • 4 sticks celery cut in one-inch chunks

  • 1 turnip (about 500g), peeled and cut into chunks

  • 10 cups water

  • 3 whole peppercorns

  • 1/4 cup loosely packed coriander leaves, plus one tablespoon chopped coriander

  • 1/4 cup loosely packed parsley leaves

  • 2 tablespoons curry powder

  • 4 cloves garlic crushed

  • 2 teaspoons cayenne pepper flakes

  • 1 tablespoon chopped fresh ginger

  • 1 teaspoon salt

  • 1 cup frozen peas

  • 4 spring onions, thinly sliced

  • Juice of 2 limes


  • Heat two tablespoons of olive oil in a large pot over a medium heat.

  • Add all the chicken plus the drumsticks and cook for about 15 minutes, keeping everything moving until browned. Remove with
    a slotted spoon and set aside.

  • Drain all but two tablespoons of the remaining juices and add half of the carrots, parsnips, onions, celery and turnip. Cook these for 15 minutes.

  • Then add the chicken, water, peppercorns and half of the coriander and parsley. Cover and bring to the boil, skimming off any foam that rises to the surface. Reduce the heat and simmer for one hour until the chicken is cooked through.

  • Cool the chicken in the stock. When the chicken is cool enough to handle, remove and discard the skin. Tear the chicken meat from the bones and discard the bones. Shred the chicken meat and then set aside.

  • Strain the stock through a colander and discard the solids. Rinse the stock pot and return the strained stock to the pot. Cover and refrigerate for eight hours or alternatively overnight.

  • In a large frying pan or saucepan, heat the remaining two tablespoons of olive oil over a medium heat. Add the remaining carrots, parsnips, onions, celery, turnip, curry powder, garlic, cayenne pepper, ginger and salt. Cover and cook, stirring occasionally, for 15 minutes until the vegetables are tender and a
    little crispy.

  • Skim off any congealed fat from the stock. Cover and bring the stock to a gentle boil.

  • Add the cooked vegetables, chicken pieces and peas. Cover and simmer for 10 minutes, or until the vegetables are tender. Stir in remaining coriander, spring onions and lime juice.

  • Remove from the heat and serve with chunks of crusty bread.

Tony Tobin has been a regular on the BBC's Ready Steady Cook for over a decade andis head chef at the acclaimedThe Dining Room in Reigate.

If you've cooked any of the above recipes, share your thoughts and pictures below.

A last hurrah for Surrey Life's resident celebrity chef since April 2007, as he hangs up his writer's cap with October's Surrey Life to concentrate under his chef's hat. We'll miss him but there have been some great times along the way

If you've cooked any ofTony's recipes over the years, share your thoughts and pictures below.

Photo of Tony Tobin: Andy Newbold

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