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Edward Clegg

Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.

When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Video Description

Learn from some of the top teaching chefs in the world with the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.

In this episode, Chef Edward Clegg demonstrates how to make a roulade of beef, complimented perfectly with parsley and potato. You will learn how to prepare the meat from start to finish, how to prepare your sides to ensure simultaneous completion, as well as how to plate the dish for maximum effect.

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150g beef escalope

5 potatoes (scooped)

10g mushrooms

200ml brown stock

15g raisings

15g pine nuts

30g minced meat


For the mushroom jus, reduce the brown stock by infusing with mushroom to required strength.

Thicken with cornstarch slurry and strain.

Boil the potato scoops in salted water.

Toss in butter and sprinkle with chopped parsley.

For the roulade, hammer the escalope if required.

Season with salt, pepper and stuff the mix (chopped raisins and pine nuts) binding the edges with egg.

Roll in a piece of aluminium foil to retain the shape.

Sear in a hot pan and bake at 200°C for 4 minutes.