Chefs
Patrick Williams
Patrick Williams cooks modern Caribbean food.
Patrick took home economics at school to meet girls, but ended up being hooked with cooking. He went on to catering college and got a first job at The Ivy restaurant in London.
After working at a string of renowned London restaurants and training under top-name chefs, Patrick became head chef at The Green, in Willesden. He now works at The Terrace where he cooks modern European food with a slight Caribbean influence.
Books
The Caribbean Cook
, Penguin Books Ltd, 2003
After working at a string of renowned London restaurants and training under top-name chefs, Patrick became head chef at The Green, in Willesden. He now works at The Terrace where he cooks modern European food with a slight Caribbean influence.
Books
The Caribbean Cook
, Penguin Books Ltd, 2003
- Apple and mango crumble tart
- Baked squash with mussel and scallop broth
- Barbecued prawns with chermoula
- Berry compote with watermelon juice and pineapple and rum sorbet
- Caramelised pineapple with caramel sauce and passion-fruit cream
- Chargrilled sweetcorn and tomato salsa
- Citrus oyster treats
- Garlic butter
- Grilled salmon and tuna kebabs with sweet potato salad
- Hazelnut & chocolate cake
- Iced meringue parfait
- Marinated chicken salad with paw paw salsa and deep-fried filo pastry
- Pan-fried calves' liver with lime
- Pan-fried salmon with shallot mustard mash and cucumber raita
- Pan-fried scallops with sweet potato & christophene salad
- Pan-fried sea bass with spiced aubergine and tomato
- Pan-fried sea trout with bean salsa and avocado salad
- Pink grapefruit, orange and tomato salsa
- Roast duck with plantain salsa
- Tartare of salmon with gin and lime dressing
- Vanilla creams with deep-fried plums
Displaying 1-21 of 21 recipes
