The Chef Book by Chef Magazine

124 CHEFS > 141 RECIPES

First published in 2015 by Chef Media Ltd Produced by Chef Media Ltd Chef Publishing Ltd Fs Building Dormer Road Thame Forum House, Stirling Road, Oxon Chichester, West Sussex PO19 7DN www.chefpublishing.com www.chefmedia.co.uk © Chef Publishing Media Ltd Ltd

The rights of the author have been asserted. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.

ISBN:978-1-908202-20-8

Publisher Author Editor Photography

Peter Marshall Peter Marshall Shirley Marshall Peter Marshall peter@chefmedia.co.uk Various contributors Designer Philip Donnelly

This book is a limited edition.

This is no.

in a limited edition of

1000 numbered copies.

INTRODUCTION

When I began the journey of publishing Chef Magazine seven years ago, I had no idea of the journey I would be taken on. The only constant in our ever changing lives is that we need to eat – we eat with friends, eating brings families together, we celebrate by enjoying great tasty food, we agree world summits during a banquet – I have travelled to many countries around the world and, whether poor or wealthy, found coming together over a meal to be the only constant. I have watched Michel Roux create a banquet in Miami at the famous Versace mansion, I have travelled with Simon Hulston on a 747 whilst he prepared the menu he created for the olympics, witnessed a woman in Barbados catch fish with her bare hands and drink fresh milk from a coconut shell. I travelled with Raymond Blanc to the home of his parents and watched his amazing mother cook l’escargot – the best I have ever tasted. I have experienced the street markets in Bangkok, Paris, London, Brazil, South Africa, Beijing, New York and elsewhere, and marvelled at how, the same way throughout the world, we all smell the great ingredients we hope to buy, how I can witness the creative thought process of the person buying the river prawn in Bangkok or the amazing fruit in Rungis as they plan their next best dish around those ingredients. The greatest food, whoever and wherever you are, is cooked with love and creative flair, and both the home cook and the professional chef always hope to bring enjoyment to, and evoke all of the senses of, the diner, when preparing one of the essentials in life – food. Throughout its existence, Chef Magazine has featured chefs from all over the world – those at the top of their game, and those up and coming chefs who are striving for recognition.I have been very fortunate to eat some of their amazing food that maximises the flavours and textures of ingredients, sourced both locally and from afar, and I marvel at the dedication of these chefs. When you see the relief and happiness in the eyes of the creator of a dish – when diners say ‘amazing food’, ‘really tasty’ – you realise just how much the best chefs delight in exceeding their diners’ expectations. This book has been published to allow us to re-visit the eclectic mix of exciting recipes from some of the many wonderful chefs featured in the magazine to date – so please enjoy it, try cooking some of the amazing recipes and, above all, remember the pleasure you can bring, as a chef, to the people who you are creating such wonderful food for.

Peter Marshall Publisher, Chef Magazine

A Tom Aikins Yannick Alléno Andreas Antona Jason Atherton Kenny Atkinson

B Sat Bains Esben Holmboe Bang Sarah Barber Russell Bateman Heinz Beck Alistair Birt Galton Blackiston Raymond Blanc Benoit Blin Paul Bocuse Simon Boyle Claude Bosi Henry Brosi Jeremy Brown Martin Burge Aiden Byrne

C Michael Caines John Campbell Jonathan Cartwright

10 14 18 22 28

34 38 42 46 50 54 58 62 66 70 74 80 84 88 92 96

102 106 110

Jimmy Chamlong Martin Chiffers Daniel Clifford Richard Corrigan Régis Crépy

D Luke Dale-Roberts Hélène Darroze Steve Drake Thierry Dumouchel Beverley Dunkley

E Mark Edwards David Everitt-Matthias

F Andrew Fairlie Peter Fiori Jeremy Ford Frederick Forster Sarah Frankland Eric Frechon

G Pierre Gagnaire Daniel Galmiche Chris Galvin

114 118 122 128 132

140 144 148 154 158

Andre Garret David Girard Frédy Girardet Brett Graham Paul Wayne Gregory

164 168

176 182 186 192 196 200

206 210 216

220 226 230 234 238

Anna Hansen Matt Hay Paul Heathcote Jocelyn Herland Ruth Hinks Mark Hix Phil Howard Daniel Humm Rachel Humphrey Gary Hunter

244 250 254 258 262 266 270 274 278 282

Yoshinori Ishii

290

I J Margot Janse Mark Jordan

K Thomas Keller Paul Kelly Atul Kotcher

296 300

306 310 314

CONTENTS

L Nico Ladenis Eric Lanlard Arnaud Larher Alvin Leung Giorgio Locatelli James Lowe

M Thierry Marx Nobuyuki Matsuhisa Colin McGurran Jeremy McMillan Nuno Mendes Yasuhiro Mineno Ramon Morató Anton Mosimann

N Richard Neat Martin Nisbit

O Patrick O’Connell Jan Ostle Nathan Outlaw

320 324 328 332 336 340

346 350 354 362 366 370 374 378

384 388

394 398 402

P Anne-Sophie Pic David Pitchford

R Theo Randall Neil Rankin Shaun Rankin René Redzepi Gary Rhodes Massimo Riccioli Eric Ripert Jordi Roca Olivier Roellinger Simon Rogan Alain Roux Albert Roux Michel Roux Michel Roux jr

S Mark Sargeant Antony Scholtmeyer Germain Schwab Julie Sharp Richard Shepherd Adam Simmonds Clare Smyth

408 412

418 422 426 430 434 438 442 446 450 454 462 468 472 478

484 488 492 496 500 504 508

Vivek Singh Yolande Stanley Adam Stokes

T Nathan Thomas Phil Thompson Mark Tilling Ben Tish Tony Tobin Cyrus Todiwala

512 516 520

526 530 534 538 542 546

Jean-Georges Vongerichten 552

W Marcus Wareing Marco Pierre White Marc Wilkinson Alyn Williams John Williams Martin Wishart

558 562 566 570 574 578

ALASTAIR STOREY Chairman of BaxterStorey Chef Magazine provides a wonderful platform

who care about what they do, and encourage

for top chefs to share their inspiration and skills

in us a sense of common purpose. Chefs at

with the industry, and we’re delighted to have

the top of their game have helped raise the

the opportunity to sponsor this book which

standards of dining everywhere, from fine to

celebrates the 40th issue of this influential

workplace dining.

publication. What the book represents is very true

We value our relationships with the BaxterStorey 'Signature Chefs'; Tom Kitchin,

to our values at BaxterStorey. We love this

Nigel Haworth, John Campbell and Mark Hix.

business; we love food; we’re passionate about

They possess some of the finest culinary

training our chefs and developing their skills,

knowledge in the UK today. Their expertise and

and we love to see people who are great at

ability to connect with our own chefs helps us to

doing their job.

set the highest standards for our business.

We always want to learn from those

I would recommend hospitality to anyone.

who have the same level of commitment and

If you are creative and hard-working, you can

enthusiasm as we do, and you can’t help but

come without qualifications or commercial

admire so many of these great chefs. Their

experience and if you have a mind to develop

stories are inspirational and most often they

yourself as a chef, you’ll find many people will

are down to earth, straightforward people,

help you find the route to achievement.

The BaxterStorey Chefs Academy Never has looking after people been such fun.

the programme. These talented individuals have

In a market that evolves quicker than any other

grown and developed the business and gone on

it is imperative that we have the team members

to develop younger chefs, and we’re very proud

trained, motivated and ready to deliver our

that the formula we have brought to the market

promise to our customers. This promise is a

has worked.

simple one, it is about producing great food through the use of great ingredients and well

have many training and further development

trained team members.

programmes from the Barista Academy, which

Many people join our sector because their

has made a huge difference to the quality and

desire to make people happy. For most of us

sales of our coffee proposition, our Graduate

food is what makes us happy. Our BaxterStorey

programme for management trainees straight

Chefs Academy is designed to make sure our

from university and our Leadership Academy

chefs are equipped to deal with both simple and

and Advanced Management Programme.

complex operations. On our sites the menus

We’ve developed great strength and depth and

change every day and we expect our chefs to

have demonstrated it’s not just about great

be creative alongside the management of food

ingredients, it’s about having well trained, well

margins, food hygiene and safety. They have

developed people who understand the products.

also got to be able to manage, motivate and

This is a people business so without this type of

lead a team and they’ve got to be entrepreneurs.

innovation we would have very little.

Our clients give us expensive real estate

We’re also lucky enough to have had some

and we have got to maximise the use of that

of the leading chefs in the industry to come

through the growth in cash sales which offsets

along to the Chef Academy to talk to our Chefs,

the overall cost of catering. So we start with fresh,

such as Heston Blumenthal, Michael Caines and

seasonal food, investment in people and real

Phil Howard. They have shared their stories, and

coaching and encouragement. Our chefs lead our

provided amazing motivation for our chefs.

supply chain by finding great ingredients, and we

The hospitality industry overall needs

complement this by investing in their training. We

to raise standards continuously if we want to

source fresh, seasonal local British food wherever

maintain our global status. The challenge we

we can, and we realise the importance of giving

now have is how do we stay on top and how do

the chef the kitchen back; the choice of suppliers,

we improve on where we are? Eight per cent

the emphasis on quality of produce. In return,

of the UK’s GDP is generated by hospitality,

we need to make sure our chefs are capable of

and the industry employs three million people,

taking on this responsibility, so it is imperative we

so the stakes are high. Our top chefs are great

continue to invest in our people development.

pioneers, and with their inspiration, we can

Since we opened our Academy we’ve had several hundred candidates graduate through

Additional to the Chefs Academy we

ensure that the UK keeps its culinary place centre-stage.

A TOM AIKENS YA N N I C K A L L É N O ANDREAS ANTONA J A S O N AT H E R TO N K E N N Y AT K I N S O N

Image © David Griffen

TOM AIKENS

SERVES

Crab, horseradish and coconut

INGREDIENTS HORSERADISH OIL FOR POWDER 200g fresh horseradish 300ml grapeseed oil 3g salt 30g Maltodextrin Seasoning CRAB OIL 500ml olive oil + 5 litres 3 kg crab shells 5 large bulbs fennel, thinly sliced 7 white of leeks, thinly sliced 80g course sea salt 14g black peppercorns, crushed 10g of pink peppercorns 15 star anise 16 lime leaf, bashed 12g coriander seeds 2 litres white wine 1 large root of ginger, thinly sliced approx 100g 500ml Pernod 16 sliced lemon grass, bashed 1 bunch tarragon 1 bunch of coriander 1 bunch flat leaf parsley 400ml Champagne vinegar BOILED EGGS FOR JUST THE CHOPPED WHITE 3 Clarence Court eggs CRAB 1 x 700g crab

METHOD CORIANDER OIL 300g picked coriander 200g plain oil 2 litres water 12g salt CORIANDER EMULSION 300g (raw weight) coriander 30g lemon balsamic 6g Dijon mustard 220ml of coriander oil – see recipe 3g salt BLANCHED, DRIED CORIANDER FOR COCONUT MALTOSEC 300g of picked coriander 2 litres water 12g salt 150g caster sugar COCONUT MALTOSEC 30g of coconut oil from health food shop 80g Maltosec 2g Maldon salt 6g dried coriander – see recipe 15g toasted desiccated coconut HORSERADISH SNOW 15g corn flour 90g milk 30g microplaned horseradish 500g buttermilk 20ml lemon juice to taste 8g sugar to taste 2g salt

HORSERADISH OIL FOR POWDER 1. Peel and chop the horseradish, place into a robo coupe and blend with the oil, season then sous vide for 2 hours tightly wrapped, then drain all into a muslin cloth and leave to stand for 5 hours. 2. Skim away any juice so you have just the oil. Add the Maltodextrin, whisk well, then pass the powder through a fine drum sieve. CRAB OIL 1. Lightly seal the shells in two batches in the 500ml of olive oil, in a pre-heated bratt pan, with very little colour, for approx 8-10 mins, draining each time in a colander. 2. Once all the shells have been cooked, place back into the bratt pan, adding back any drained oil and the fennel and cook for a further 3-4 minutes, again with no colour. 3. Add the leeks, cook for another 2-3 minutes, then add the spices, seasonings, ginger, lemon grass, lime leaf, parsley, and tarragon and cook for 2 more minutes before adding the wine and Pernod. Reduce this down all the way, making sure that it does not stick, colour or burn, until it is completely reduced, then add the Champagne vinegar and again reduce to ALMOST nothing. 4. Add the olive oil to cover, bring to a slow simmer and cook for 5 minutes at a simmer, then turn the bratt off and leave to marinate for 3-4 days in the fridge, stirring every day. 5. Take the oil out of the fridge in the morning and then pass through a colander after lunch, as then the oil will have warmed up a little, then pass through a fine sieve, finally placing into small sous vide bags at 200g weight.

Chef Magazine / Issue 34 / April / 2013

BOILED EGGS FOR JUST THE CHOPPED WHITE Cook for 9 minutes at a simmer, refresh instantly in iced water, leaving for 15 minutes to cool. Peel and separate the egg yolk and white, then pass the egg white through a fine sieve. CRAB 1. Place a steel through the crab first to kill it, place tin foil around the claws and pincers, then place into the steamer at 63°C for 90 minutes. 2. Remove from the bag and leave to stand at room temp for 20 minutes, then place into a water bath at 20°C for 20 minutes followed by an iced bath for 20 minutes. Then pick the meat. CORIANDER OIL 1. Place the water onto the boil, add the salt to season. Place in the leaves and cook till just soft, approx. 1 minute, then place into iced water to chill, leave for a couple of minutes then drain. 2. Squeeze out all of the water until very dry. Place into the dehydrator, leaving for 3-4 hours at 70°C, then place into the Thermomix with the plain oil and cook to 70°C in 7 minutes. CORIANDER EMULSION 1. Blanch the coriander in seasoned boiling water until just soft, approx. 1 minute, then place into iced water to chill, leave for a couple of minutes then drain. 2. Squeeze out all of the water until very dry, then pick off leaves (you will need 140g cooked leaves) and blitz with remaining ingredients in a Vitaprep to a course purée.

A BLANCHED, DRIED CORIANDER FOR COCONUT MALTOSEC 1. Place the water onto the boil with the salt and sugar to season. Place in the leaves and cook till just soft, approx. 1 minute, then place into iced water to chill, leave for a couple of minutes then drain. 2. Squeeze out all of the water until very dry, Then place into the dehydrator for 3-4 hours at 70°C. This can then be crumbled into a coarse powder. COCONUT MALTOSEC Mix the two together to make a powder and then pass through a fine sieve. HORSERADISH SNOW 1. Mix a little of the milk into the cornflour to make a smooth liquid. Warm the milk in a saucepan and then add the cornflower mix, cook this out and whisk till smooth. 2. Off the heat, whisk into the buttermilk then add the horseradish and season to taste with the lemon, sugar and salt. 3. Place into a vac pac bag and sous vide for 12 hours. Then place into a paco jet and freeze to – 40°C if possible, then leave for a day before using. This can then be turned into snow. ASSEMBLY 1. Pipe on the coriander emulsion and place the seasoned crab meat, then the 3 different powders, followed by the grated egg and coconut. 2. Sprinkle over some dried coriander, then a few herbs and flowers like nasturtium leaves and flowers, bronze fennel and dill, then lastly the horseradish snow. Image © David Griffen

Image © Geoffroy de Boismenu

YA N N I C K ALLÉNO

YA N N I C K A L L É N O

Fricasse de Girolles au Vin Jaune Vin jaune or ‘yellow wine’ is a barrel aged, oxidative wine made from the savagnin grape in the Jura region in eastern France.

INGREDIENTS

METHOD

250g chanterelles 15g carrot 15g celeriac 40g unsalted butter 1 shallot Handful of chives, finely chopped

VIN JAUNE SAUCE 1. Peel and cut the carrot and the mushrooms into julienne then sweat them in the butter. Deglaze with the yellow wine and add the cream. 2. Season. Allow to reduce by half and filter the sauce through a fine strainer. 3. Reserve for the bain-marie.

VIN JAUNE (YELLOW WINE) SAUCE 1 carrot 2 cultivated mushrooms 10g unsalted butter 15cl Vin Jaune wine 400cl double cream Salt Pepper

FRICASSE 1. Cut the earthy end off the chanterelles, then wash them several times (quickly) in cold water to remove any sand. 2. Cut the carrot and the celery into fine brunoise and sweat them in 20g of butter. Reserve. 3. Chop the shallot and sweat it in the remaining 20g of butter. 4. Add the chanterelles. 5. Cook until the water contained in the mushrooms has completely evaporated off. 6. Add the brunoise of vegetables and the yellow wine sauce. TO SERVE Arrange the chanterelles harmoniously in a soup plate and add the chopped chives.

Chef Magazine / Issue 41 / July / 2015

ANDREAS A N TO N A

ANDREAS ANTONA

SERVES

Roast squab pigeon ‘Pierre Orsi’

INGREDIENTS PIGEON SAUCE 500g fresh pigeon bones – use trimmings and backbones from the fresh pigeons you intend to cook 2-3 tbsp vegetable oil 50ml Armagnac 150ml red wine 450ml veal stock 5 juniper berries Sprig fresh thyme 1 bay leaf Sea salt and freshly ground black pepper CHICKEN STOCK (MAKES 1 LITRE) 1 chicken, ideally a boiling fowl, weighing 1.5kg or an equal weight of fresh chicken carcasses or wings 2 medium carrots, cut into chunks 1 celery stalk, coarsely chopped 1 onion 150g button mushrooms, thinly sliced 1 bouquet garni – a large bay leaf, thyme sprig, rosemary sprig and some parsley stalks tied together

METHOD ROAST SQUAB PIGEON 4 squab pigeons, about 600g each 200ml pigeon sauce 12 cloves rose garlic 300ml duck fat 120g wild rice 400ml chicken stock 1 small Savoy cabbage 1 tsp bicarbonate of soda (optional) 8 large oyster mushrooms, sliced 4 cloves garlic confit A knob of butter Sea salt and freshly ground black pepper

Chef Magazine / Issue 33 / February / 2014

ROAST SQUAB PIGEON 1. Cut off the legs from the pigeon so you have a ‘crown’ of breasts still attached to the rib cage and put legs into a pan with the garlic and duck fat. 2. Cook the legs – melt the duck fat over a gentle heat and then bring to the boil. 3. Cover and place at the edge of a very low hob ring so it remains at about 90˚C for 45 minutes. 4. Allow the legs to cool in the fat then remove and wipe off excess fat. 5. Cook the wild rice, by placing in a small saucepan with the stock. 6. Bring to the boil, then cover and simmer gently for about 40-45 minutes until tender and many of the grains have burst open. Drain and set aside. 7. Quarter the cabbage and remove the cores. Take the medium green leaves from the cabbage and remove all of the veins from them and shred all the leaves. 8. Put the shredded cabbage into a pan of boiling water to blanch it for 30 seconds. Add the teaspoon of bicarbonate of soda to help keep the cabbage green. 9. Drain and return to the pan with a spoonful or two of the duck fat from the pigeon legs. Season and keep warm. 10. When ready to cook the pigeon breast, heat the oven to 190˚C, Gas 5. 11. Heat a little more of the duck fat in a frying pan and seal the crowns of the bird with the breasts still attached, pressing the skin down to golden brown. 12. Place in a small roasting pan, season and roast for about 5 minutes. Reheat the legs at the same time. 13. Remove the breasts from the oven, rub with a knob of butter and rest for

5 minutes. Use a small, sharp knife to cut off each breast. 14. Using the roasting pan with the juices, quickly sauté the mushrooms until just softened and then season. PIGEON SAUCE 1. Vigorously fry the pigeon bones in the oil in a large saucepan. 2. Pour off the fat and deglaze with Armagnac until evaporated away then stir in the red wine. 3. Boil until reduced by about a third then add the veal stock, juniper, thyme and bay. 4. Check the seasoning. Simmer for about 10 minutes then strain and serve hot. CHICKEN STOCK 1. Put the chicken or carcasses in a saucepan and cover with 2.5 litres cold water. Bring to the boil over high heat, then immediately lower the heat and keep at a simmer. 2. After 5 minutes, skim the surfaces using a slotted spoon then add all the other ingredients. 3. Cook gently for 1 ½ hours, without boiling, skimming every half hour, or as necessary, until you have about 1 litre. 4. Strain the stock through a wire mesh conical sieve, which can be lined with a wet muslin cloth, and cool it as quickly as possible. TO SERVE 1. Reheat the pigeon sauce until boiling. 2. Serve two legs and two breasts per portion with the cabbage, wild rice, mushrooms, garlic confit and sauce spooned around.

JASON AT H E R TO N

J A S O N AT H E RTO N

SERVES

Muntjac deer tartar

INGREDIENTS DEER 1 muntjac saddle 50g cornichons 50g diced capers 75g confit shallots SAUCE Dijon mustard Tomato ketchup Tabasco Worcester sauce BEETROOT MARINADE 500ml pommace oil 50ml white wine vinegar 5g salt 15g caster sugar 50ml honey ½ bunch of thyme 1 clove garlic 1 beetroot Cabernet Sauvignon vinegar, to taste Olive oil, to taste BABY BEETROOT Baby beetroot Salt, as needed Thyme Garlic Bay leaves

METHOD EGG SAUCE 10 Italian eggs (very deep yellow yolks) olive oil, to taste salt and pepper, to taste sherry vinegar, to taste SEED AND NUT MIX 40g pumpkin seeds 20g coriander seeds 40g sesame seeds 50ml soy sauce, to taste 50g toasted hazelnuts Pinch salt Pinch sugar 40g sunflower seeds 40g flax seeds SOURDOUGH OR RYE BREAD WAFERS 1 small sourdough loaf or rye bread loaf, cut in half TO SERVE Wild chervil Wild sorrel Three cornered garlic

DEER 1. Ensure the muntjac saddles have been hung for 3-4 days after delivery to allow the meat to develop in flavour. 2. When needed take the loin and the fillets of the saddle bone, discard for stock. 3. Trim all sinew and skin from the saddles leaving pure lean meat. 4. Slice the meat at an angle across the loin and fillet leaving thin disks of meat. 5. Then turn and chop not to fine with a sharp knife. 6. In a bowl mix with brunoise cornichons, diced capers and confit shallots. 7. Season and set aside. BEETROOT MARINADE 1. Remove all excess meat from the neck and other bones of the carcass. Set aside for the shepherd’s pie. Chop the bones, and roast them with thyme and banana shallot. 2. De-glaze using chicken stock. Cook for 45 minutes in a pressure cooker. Pass through a chinoix and reduce to the desired consistency. BABY BEETROOT Scrub the baby beetroot clean and bake on salt with thyme, garlic and bay leaves in the oven until tender. Wrap in tin foil so it won’t dry out.

Chef Magazine / Issue 23 / May / 2012

EGG SAUCE 1. Cook the eggs whole at 64°C for 1 hour 40 minutes. 2. Peel the eggs and separate the yolk and the white. 3. Drain off excess water from the whites. 4. Blitz the whites with olive oil to taste. 5. Fold in the blitzed egg yolks. 6. Season with salt and pepper and sherry vinegar to taste. SEED AND NUT MIX 1. Toast the pumpkin, coriander and sesame seeds in large pan and deglaze with little soy sauce. 2. Season the hazelnuts with salt and sugar and then dry. SOURDOUGH OR RYE BREAD WAFERS 1. Wrap and freeze in freezer. 2. When frozen, thinly slice on to greaseproof paper and brush with olive oil. 3. Dehydrate in a hot plate or bake to crisp. TO SERVE Garnish the dish with all wild herbs.

J A S O N AT H E RTO N

SERVES

Roasted red mullet, prawn rice, seaweed roasted potatoes

INGREDIENTS

METHOD

ROAST RED MULLET 1 large red mullet or 2 smaller fillets, per portion

SEAWEED BUTTER 1 kg sea lettuce, washed well, blanched and cooked 500g soft unsalted butter

STOCK 200ml pommace oil 1 kg large frozen prawns in the shells with heads on, roughly chopped 2 onion 2 carrots 4 plum tomatoes, chopped 6 cloves garlic 1 kg langoustine bones, well roasted in the oven 3 litres chicken or fish stock grated zest and juice of 1 orange and 1 lemon

SEAWEED ROAST POTATOES Baby new potatoes Olive oil or duck far Garlic and thyme, as desired

RICE 500g bomba paella rice 3 shallots, diced 3 cloves garlic, diced 1.5 litre prawn stock 3 red gambas prawns per portion, deveined and diced parsley, chopped

TO SERVE 300g part-cooked rice, recipe above Chopped prawns, to taste Butter and olive oil, to taste Lemon, to taste Salt and pepper, to taste Cockles, washed under running water to release sand Samphire, picked and blanched

ROAST RED MULLET 1. Pan roast the mullet to get a little colour. 2. Finish with sea salt and lemon juice. STOCK 1. In a large pan heat the pommace oil until smoking. 2. Add the prawns and colour well, add the vegetables roasting until they also colour. 3. Add the langoustine bones and roast for 2 minutes. 4. Cover with the stock, zest and juice simmer for 1 hour. 5. Allow to cool and infuse then pass allow the stock to drip through a colander for 10 minutes. RICE 1. In a large pan sweat off the bomba paella rice with the diced shallots and cloves of diced garlic. 2. Add the stock to cover the rice. 3. Cover the pan and place in medium-hot oven about 180°C and leave for 10 minutes. 4. Take out and stir twice then return to the oven for 5 more minutes, still covered rice should be just undercooked. 5. Take out and chill in a tray.

Chef Magazine / Issue 23 / May / 2012

SEAWEED BUTTER Once the seaweed has been washed and blanched blitz it to a very smooth paste, pass and beat into the soft butter. SEAWEED ROAST POTATOES Baby new potatoes confit in olive oil or duck fat infused with garlic and thyme until tender. TO SERVE 1. When ready to serve place 1 litre of the prawn stock into a pan and reduce by half. 2. Add 300g rice to the stock and mix almost like a risotto, until stock has been absorbed. 3. Pull from the heat and add chopped prawns and finish with a touch of butter and olive oil, a squeeze of lemon and seasoning. 4. Roast potatoes in a pan to give good roasted colour add the seaweed butter and fry quite fast. 5. Add three cockles per portion and allow to open then add the blanched samphire. 6. Remove from heat and serve with the rice and red mullet.

KENNY AT K I N S O N

K E N N Y AT K I N S O N

SERVES

North East line caught mackerel, gooseberries, lemon and mustard

INGREDIENTS BREADED MACKEREL English mustard 4 mackerel fillets, pin boned and trimmed 4 slices white bread Maldon salt, to taste Rapeseed oil Unsalted butter GOOSEBERRY PURÉE 250g frozen gooseberries 50g caster sugar ½ lemon, juice only 15g unsalted butter 15g double cream Green food colouring Lemon oil 150g rapeseed oil 2 lemons, zest only 1 sprig thyme PICKLED GOOSEBERRIES 30g water 30g gooseberry wine 30g chardonnay white wine vinegar 30g rapeseed oil 60g caster sugar 1 lemon, zest and juice ½ tsp mustard seeds 8 black peppercorns 1 sprig tarragon 100g gooseberries

METHOD GOOSEBERRY JELLY 300g gooseberry wine 50g caster sugar 1g agar agar to 100g liquid PICKLED LEMON 1 lemon, peeled and finely sliced 30g water 50g caster sugar 50g white wine vinegar GARNISH Lemon oil English mustard Red mustard cress

BREADED MACKEREL 1. Brush a thin layer of mustard on to the mackerel skin. Using a pasta machine, roll the bread out as thinly as possible. 2. Place the fish mustard-side down on to the bread and season the fish with salt. 3. Trim the bread to size so that you can fold it over the fish. Brush the bread with a little mustard and fold it over the mackerel to seal it. Just before serving pan fry until golden brown on all sides in a little oil and butter. GOOSEBERRY PURÉE 1. Place the gooseberries, sugar, lemon juice and butter into a vac pac bag and sous vide tightly. Cook in a water bath at 70°C for 1 hour. 2. Remove from the bath and place into a blender. 3. Blitz to a purée and finish with the cream and a few drops of green food colouring. 4. Pass through a fine sieve and place into a plastic bottle. 5. This will keep in a fridge for 5 days. LEMON OIL 1. Place all the ingredients into a pan and bring to a simmer. 2. Remove from the heat and leave in a warm area for 6 hours to infuse. PICKLED GOOSEBERRIES 1. Bring all the ingredients except the gooseberries to the boil. 2. Simmer for 5 minutes, then add the gooseberries and bring back to the boil. 3. Remove from the heat and leave to cool.

Chef Magazine / Issue 17 / February / 2011

GOOSEBERRY JELLY 1. Bring the wine and sugar to the boil. Simmer for 1 minute and leave to cool. 2. When cool, whisk in the agar agar and bring back to a simmer, whisking all the time. 3. Pour into moulds and chill. PICKLED LEMON 1. Blanch the lemon slices in boiling water for 2 minutes, then drain and refresh in iced water. 2. In a separate pan bring the water, sugar and vinegar to the boil and simmer for 5 minutes. Add the lemon zest to the syrup and cook for a further 5 minutes. Leave to cool. TO SERVE 1. Warm the jelly in a low oven preheated to 70°C for 10-15 minutes. 2. Paint a neat line of mustard on to the centre of the plate. 3. Pipe five small dots of purée to one side of the mustard and two neat dots to the other side. 4. Remove the jelly from the moulds and place on top of the two dots. 5. Spoon a few pickled gooseberries over and around the jelly along with four slices of pickled lemon as well as some red mustard cress. 6. Place the golden brown mackerel on top of the mustard and finish with a little lemon oil.

B S AT B A I N S ESBEN HOLMBOE BANG SARAH BARBER R U S S E L L B AT E M A N HEINZ BECK A L I S TA I R B I R T G A LT O N B L A C K I S T O N R AYM O N D B L A N C BENOIT BLIN PAU L B O C U S E CLAUDE BOSI SIMON BOYLE HENRY BROSI JEREMY BROWN MARTIN BURGE AIDEN BYRNE

S AT BAINS

SAT B A I N S

SERVES

Cornish crab, peanut brittle, pickled kohlrabi, beach herbs

INGREDIENTS

METHOD

CRAB 200g white crab meat 1 duck egg yolk, poached Chopped chives Salt

CRAB 1. Pick through the crab, ensuring that there is no shell and bind the crab meat with the duck egg yolk. 2. Season to taste with the chives and salt. Put to one side.

AVOCADO EMULSION 2 egg yolks 1 ripe avocado Squeeze of lemon 300g vegetable oil Salt PICKLED KOHLRABI 1 kohlrabi 50g sugar 75g white wine vinegar BROWN BREAD Granary bread Butter PEANUT BRITTLE 200g peanuts 200g sugar 10g glucose BROWN BUTTER DRESSING 50g butter 10g dark soy sauce 5g lemon juice

AVOCADO EMULSION 1. Place the egg yolks, peeled avocado and lemon juice in the blender and blend on its lowest speed. 2. Once emulsified, slowly add the oil until it forms a mayonnaise-like consistency. Pass the emulsion through a fine chinois and check the seasoning and the acidity, put to one side. PICKLED KOHLRABI Thinly slice the peeled kohlrabi with a meat slicer. Place into a small sous-vide bag with a pickling juice made from 50g sugar and 75g white wine vinegar. Compress on full compression. BROWN BREAD On the meat slicer, thinly slice some granary bread from frozen, brush with melted butter and bake in the oven at 160°C for 6 minutes until crisp and golden.

Chef Magazine / Issue 17 / February / 2011

BEACH HERBS 1. Use a selection of whatever is in season. At the minute we use stonecrop, sea purslane and sea lettuce. 2. Blanch the vegetables in boiling salted water for 20 seconds then refresh in iced water. PEANUT BRITTLE Bring the sugar and glucose to a light caramel, pour over the peanuts and leave to set. Once set, roughly chop into fine pieces. BROWN BUTTER DRESSING Brown the butter and add the soy sauce and lemon juice, emulsify and reserve. TO SERVE 1. Place a spoon of the avocado purée on the plate, followed by two quenelles of the crab mix. 2. Top with pickled kohlrabi and scatter over the peanut brittle, toast and beach herbs. Finish with a little of the brown butter dressing.

Image © Jimmy Linus

ESBEN HOLMBOE BANG

SERVES

Oysters

INGREDIENTS

METHOD

OYSTER EMULSION 290g oyster flesh 40g white wine vinegar 900g neutral oil

OYSTER EMULSION Mix the oysters and vinegar in a blender and add the oil little by little until the emulsion resembles a mayonnaise.

SAUCE 100g oyster juice 200g double cream 300g washed dill 400g neutral oil

SAUCE 1. Mix the dill and oil in a thermomix at 60°C for 8 minutes. Strain through a coffee filter. 2. Warm the cream, add the oyster juice and split the cream with the dill oil. 3. Arrange the oyster emulsion in the bottom of the bowl and spoon over the hot sauce just before serving.

Chef Magazine / Issue 32 / November / 2013

Image © Jimmy Linus

SARAH BARBER

Black forest gateau

INGREDIENTS CHERRY GEL 100g sour cherry purée 10g kirsch 1g agar agar 20g icing sugar CHOCOLATE SPONGE 168 egg whites 72g caster sugar 96g egg yolks 74g T55 soft flour 30g cocoa powder 2g salt 48g softened butter CHOCOLATE CHERRY MOUSSE 114g Zephr 34% white chocolate 40g caster sugar 20g whole eggs 20g egg yolks 10g water 4g gelatine 90g sour cherry purée 110g whipping cream

KIRSCH PANNA COTTA 112g whipping cream 27g whole milk 10g kirsch 2 Tahiti vanilla pods 3g gelatine POACHED CHERRIES 100g sour cherry purée 300g simple syrup 1 Tahiti vanilla pod 50g kirsch 200g fresh cherries WHIPPED CHOCOLATE GANACHE 250g whipping cream 25g glucose 30g caster sugar 160g Alto El Sol 65% chocolate 375g whipping cream LOLLIPOP DIPPING MIX 250g Alto De Sol 65% dark chocolate 200g cocoa butter

CHOCOLATE SOIL 600g caster sugar 120g water 280g Alto El Sol 65% dark chocolate

Chef Magazine / Issue 42 / September / 2015

METHOD CHERRY GEL 1. Bring the cherry purée and the kirsch to the boil, mix the agar agar and the icing sugar together, gradually pour into the boiling liquid and whisk well. 2. Bring back to the boil, once boiling pour onto a silicone mat to set. 3. Once set place in a Thermomix and blend to a smooth paste. Bag ready for use. CHOCOLATE SPONGE 1. Make a French meringue with the egg whites and sugar in a mixing machine, adding the sugar in 2 stages until a stiff peak meringue is formed. 2. Sieve the cocoa powder and flour together with the salt. 3. Add the egg yolks to the meringue, add the softened butter and whisk until smooth.

Finally, with the machine on a low speed, gradually add the cocoa powder and flour, whisking until smooth. Spread onto a silicone mat and bake at 175°C for 9 minutes. Cut into cubes and roll in cocoa powder.

CHOCOLATE CHERRY MOUSSE 1. Melt the chocolate to 40°C. 2. Make a pâte à bombe with the whole eggs, yolks, sugar and water. 3. Boil the cherry purée, add the bloomed gelatine and stir well. 4. Whip the cream to ribbon stage. Fold the purée into the pâte à bombe, then fold through the chocolate and finally the whipped cream. 5. Pipe into quenelle moulds to freeze.

CHOCOLATE SOIL 1. Melt the chocolate to 40°C. 2. Cook the sugar and water to 121°C. 3. Pour into the melted chocolate and whisk rapidly on heat until the sugar crystallises and small chocolate rocks are formed. 4. Pour onto a silicone mat to cool. KIRSCH PANNA COTTA 1. Bring the milk, cream, kirsch and vanilla pod seeds to the boil. 2. Add the bloomed gelatine and stir well. 3. Pass through a muslin cloth and leave the mixture to set on an ice bath so that the vanilla is immersed. 4. Once set pour into quenelle moulds to set.

POACHED CHERRIES 1. Cut the cherries in half. Bring the purée, syrup, kirsch and vanilla to the boil. 2. Pour over the fresh cherry halves and leave to marinade. WHIPPED CHOCOLATE GANACHE 1. Make a direct caramel with the sugar. Once a clear golden brown add the glucose and stir well. 2. Deglaze with the 250g of whipping cream and bring back to the boil. Melt the chocolate to 40°C and pour the caramel cream gradually in 3 stages into the chocolate. 3. Once smooth and glossy add the remaining 375g whipping cream and stir well with a spatula. 4. Pour into an airtight container and leave refrigerated for 12 hours.

The next day place in a mixing machine and whisk to form a soft, whipped chocolate ganache. Pipe into lollipop moulds and freeze.

LOLLIPOP DIPPING MIX 1. Melt both chocolates to 40°C, mix together and pass through a fine chinois. 2. De-mould the ganache lollipops and immerse in the mix.

RUSSELL B AT E M A N

R U S S E L L B AT E M A N

Rocky road

INGREDIENTS WHIPPED WHITE CHOCOLATE 175g boiled double cream 75g white chocolate 1 cinnamon stick Pinch Maldon CHOCOLATE MOUSSE 100g Madirofolo 25g sugar 3 egg yolks 3 egg whites 50g sugar 50g double cream ALMOND TUILLE 75g sugar 75g glucose 75g roasted almonds , crushed 25g almonds in the pan with left over caramel GHANA GANACHE 100g Ghana chocolate 125g double cream 40g butter

METHOD FIG PURÉE 160g fig 50g Port 10g glucose 50g water PORT MARSHMALLOW 125g sugar 10g Port 10g iced water 2 leaves gelatine 30g egg whites YOGHURT JELLY 100g Greek yoghurt 100ml milk 20g sugar 10g iced water 2 leaves gelatine

WHIPPED WHITE CHOCOLATE 1. Bring cream and cinnamon to the boil pass through a fine sieve onto the chocolate and salt. 2. Lightly mix together 3. Leave to chill on ice in fridge. 4. Once chilled whisk to a soft peak. ALMOND TUILLE 1. Bake the almonds in the oven until golden brown. 2. Place the glucose and the sugar into a dry, heavy bottom pan and take to a light caramel. 3. Once at the light caramel stage, pour most out onto a non-stick baking mat to set. 4. Add 25g of almonds to the remaining caramel in the pan. 5. Stir until coated and pour onto a separate mat. 6. Once the first caramel is set, place into a blender with the remaining nuts and blitz to a fine powder. 7. Dust this powder over a non-stick tray and bake in the oven at 170°C for 6 minutes. 8. Once out, cut to required shape with a metal ring. GHANA GANACHE 1. Bring the cream to the boil and pour over the chocolate. 2. Stir the cream and chocolate together until fully incorporated. 3. Stir in the butter, thoroughly. 4. Once the butter has been completely absorbed by the chocolate mix, pour into rings to set.

Chef Magazine / Issue 38 / November / 2014

FIG PURÉE 1. Place everything into a pan and cook down until figs are soft and glazed. 2. Place in a food processor and blend until smooth. 3. Remove and pass through a fine sieve. PORT MARSHMALLOW 1. Soak the gelatine in ice water. 2. Place the egg whites into an electric whisk bowl and slowly whisk. 3. While the whites are whisking add the water, port and sugar to a heavy bottom pan. 4. Take the sugar mix to 127°C then remove from the heat and add the gelatine. 5. Pour, in a slow drizzle, into your egg whites, whilst still whisking. 6. Continue whisking until room temperature, then place into a piping bag. 7. Pipe onto a non-stick tray and leave at room temperature to set. YOGHURT JELLY 1. Soak the gelatine in iced water. 2. Bring the milk and sugar to the boil and pour onto the yoghurt then whisk together thoroughly. 3. Mix the gelatine into the yoghurt mixture, and pour onto a tray to set in the fridge. 4. Once set dice the jelly.

HEINZ BECK

SERVES

Carbonara Fagottelli

INGREDIENTS

METHOD

FILLING 5 egg yolks 40g pecorino cheese, grated 40g whipped cream Black pepper and salt

FILLING 1. Whip the egg yolks in a bowl on warm water. 2. Add the pecorino cheese. 3. Cool it down and add the whipped cream and seasoning.

FAGOTELLI PASTA DOUGH 160g flour 80g semolina 2 egg yolks 1 egg SAUCE 35g guanciale (Roman bacon) 50g zucchini 25ml white wine 50ml veal stock 20g pecorino

FAGOTELLI PASTA 1. Prepare the dough with the ingredients and season with a little bit of salt and if the dough is too hard, add a bit of water. Let the dough rest for an hour in a cloth in a cold place. 2. Flatten the dough in rectangles of 7cm wide by 14cm long – very thin. 3. Put 3 spoons of the filling on top, fold the dough over the filling and cut 3 Fagotellis out of every strip. 4. Repeat until the filling is finished. SAUCE 1. Dice the zucchini. Cut the guanciale into julienne. 2. Sauté the guanciale in 1 tablespoon of extra virgin olive oil. 3. Add the zucchini and the white wine. 4. When the wine has evaporated, add the veal stock. TO SERVE 1. Cook the fagotelli al dente in boiling salt water and add them to the sauce. 2. Add the pecorino cheese and portion in 6 warm plates. 3. Add some Tellicherry pepper (Indian black pepper).

Yes Chef! Magazine / Issue 11 / September / 2009

A L I S TA I R BIRT

A L I S TA I R B I RT

Hazelnut and almond paste, pear and hazelnut tart

INGREDIENTS HAZELNUT AND ALMOND PASTE 225g unsalted butter 90g + 45g icing sugar 50g ground hazelnuts 50g ground almonds 2g salt 75g eggs 300g soft flour HAZELNUT AND CHOCOLATE 250g unsalted butter 250g caster sugar 250g eggs 125g ground almonds 125g ground hazelnuts 30g plain flour (T55) 20g cocoa powder CHOCOLATE AND PRALINÉ CREMEUX Sauce Angalise 125g milk 35g whipping cream 30g egg yolk 30g sugar 120g Saint Domingue 40 Java 140 Praline

METHOD POIRE WILLIAMS CRÈME CHANTILLY 150g double cream 150g whipping cream 30g cream 25g Poire Williams 1 vanilla PEAR AND LEMON JELLY 300g pear purée 30g lemon juice 50g sugar 3g agar agar TO FINISH 6 Poire Williams pears Gold leaf Hazelnuts Chocolate curls

HAZELNUT AND ALMOND PASTE 1. Put the butter into a mixing bowl and beat until smooth and soft, add in the icing sugar and mix. 2. Gradually add in the eggs. 3. Sieve the flour, salt, remaining 45g of icing sugar and mixed nuts together. 4. Add into the butter mix and make sure it is a smooth homogenous mass. 5. Shape it into a block, cling film and rest in the fridge.

POIRE WILLIAMS CRÈME CHANTILLY Whisk all of the ingredients together until light and fluffy and then place into the fridge.

HAZELNUT AND CHOCOLATE FRANGIPANE 1. Cream the butter and caster sugar together 2. Gradually add in the beaten eggs 3. Sieve the cocoa powder and flour together 4. Fold all the dry ingredients into the butter mix.

MONTAGE/ASSEMBLY 1. Roll out the pastry to 3mm thick and line the tart ring – allow to rest for 30minutes. 2. Pipe in the frangipan and then arrange the pears on top. 3. Place on a baking tray and bake for 15/20 mins at 170°C. Cool. 4. Place a disk of jelly on top then pipe a spiral of cremeux.

CHOCOLATE AND PRALINÉ CREMEUX Sauce Angalise 1. Bring the milk and cream to the boil. 2. Mix the egg yolks and sugar together until light in colour. 3. Add half of the boiling liquide to the eggs and sugar and whisk until smooth. 4. Return to the pan and cook out to between 82°C and 84°C. 5. Place the chocolate and praline into a bowl and strain the hot Sauce Anglaise over the top. 6. Mix until smooth.

Chef Magazine / Issue 40 / April / 2015

PEAR AND LEMON JELLY 1. Bring the pear purée and lemon juice to the boil. 2. Mix the agar agar and sugar together and then rain into the boiling liquid. 3. Whisk and cook out. 4. Pour out onto a flat tray and allow to cool.

TO DECORATE 1. Place a disk of chocolate on top, Add on quenelle of chantilly cream. 2. Garnish with a poached pear, gold leaf, hazelnut and chocolate curl.

G A LT O N B L AC K I S TO N

G A LT O N B L A C K I S T O N SERVES

Galton Blackiston’s cockle chowder with samphire and apple jelly

If you buy cockles in their shells they need to be thoroughly cleaned in plenty of cold running water and then preferably left overnight in the fridge in a bowl of cold lightly salted water with some plain flour sprinkled over the top. Ingesting the flour will encourage them to spit out sand and dirt. Wash the cockles again the following morning in more cold running water.

INGREDIENTS

METHOD

CHOWDER 1 kg (2 lb 4 oz) cockles in shells 2 tbsp olive oil 2 large banana shallots, peeled and thinly sliced 2 cloves garlic, peeled and finely chopped 175 ml (6 fl oz) dry white wine 275 ml (½ pt) whipping cream 25g (1 oz) unsalted butter 2 red chilies, deseeded and finely chopped 1 lobe of fresh ginger, peeled and grated, a good tsp. 4 tbsp. flat leaf parsley, finely chopped Freshly ground black pepper

WHINHILL APPLE JELLY 1. Place the gelatine leaves into a tray of water to soften. 2. Heat 100ml of the apple juice in a saucepan over a medium heat, add the sugar and allow to dissolve. 3. Remove the softened gelatine from the water, squeezing out any excess water with your hands as you do so and stir into the warm apple juice to dissolve thoroughly. 4. Remove from the heat, add the remaining apple juice and stir in the lemon juice. 5. Allow to cool a little and then place in a suitable container in the fridge to set.

SAMPHIRE 450g (1lb) fresh samphire, carefully picked over and thoroughly rinsed 1 tbsp sugar 50g (2oz) unsalted butter Freshly ground black pepper WHINHILL APPLE JELLY 4 large or 8 small gelatine leaves 250ml Whinhill apple juice 1 tbsp sugar Juice ½ lemon

CHOWDER 1. Drain the cockles in a colander and leave under running cold water for a few minutes to get rid of the flour. 2. Heat a large pan over a medium heat, add the oil then the shallots and garlic and sweat until just starting to colour. 3. Turn up the heat and when the pan is really hot shoot the cockles in and give the pan a good shake. 4. Add the white wine, put a lid on the saucepan and cook on a high heat until the cockles open. 5. Take off the heat, allow to cool a little, then take the cockles from the shells (which you discard) place into a bowl and set aside. It is important that you discard any cockles that have not opened, do not risk any! Strain the cooking liquor through a muslin cloth into a bowl and reserve.

Chef Magazine / Issue 35 / April / 2014

Prior to serving heat up the reserved liquor and simmer to reduce slightly, now add the cream and reduce again. Keep tasting. Five minutes before serving add the cockles and turn the heat down.

SAMPHIRE 1. Bring a large saucepan of water to the boil. Add the sugar and drop in the samphire. 2. Boil for 2 minutes, then taste a sprig to see if it is cooked (the fleshy end should slip off the stem easily). 3. Refresh under cold running water, drain thoroughly and set aside till ready to use. 4. To reheat the samphire melt the butter in a saucepan add a good splash of water together with the samphire and reheat the samphire in the butter and water emulsion. TO SERVE 1. Whisk the butter into the soup , then the chillies, the ginger and lastly the chopped parsley together with a good grinding of pepper. 2. Place some samphire in the bottom of a bowl, ladle over some chowder and top with a good blob of apple jelly, serve with crusty bread.

R AY M O N D BLANC

R AYM O N D B L A N C

SERVES

Ceviche of tuna and sea scallop with shaved fennel salad

My cuisine is very much modern French but at all times seasonal, using tastes and textures from elsewhere to enrich my French traditions. This light summer dish is a perfect example – the tuna is from the Mediterranean.

INGREDIENTS 8 hand dived scallops medium, thinly sliced 100g tuna, marinated (see below), cut into 1mm thin strips 4 pinches salt 4 pinches cayenne pepper 15ml Seville orange, juice 20ml olive oil, extra virgin 4g banana shallot, finely diced, washed and drained 2g chives, chopped 8g caviar Ocietra 100g fennel salad (see below) 2g shiso cress, 6 leaves each 4g micro herb TUNA MARINADE 100g tuna loin trimmed 4.5g grey salt 3g Seville orange zest, grated 2g lemon zest, grated 2g basil stalks, chopped 2g black peppercorns, crushed

METHOD FENNEL SALAD 100g fennel, finely sliced 4 pinches sea salt 5ml Seville orange juice 15ml olive oil, extra virgin 2g lime zest, blanched 3 times in boiling water and chopped fine 8g ginger, sliced fine and blanched 3 times in boiling water 0.5g cayenne pepper 5g fennel seeds, soaked over night and toasted in a dry pan 20g rocket leaves

TUNA MARINADE 1. On a large piece of clingfilm (big enough to wrap around the tuna twice) place the piece of tuna, mix together the rest of the ingredients and evenly sprinkle on both sides of the fish. Tightly wrap in the clingfilm and leave to marinade in the fridge for 1 hour. 2. Wash off the marinade, pat dry and store in the freezer tightly clingfilmed. FENNEL SALAD 1. In a large bowl mix all the ingredients together except for the rocket. Taste, correct the seasoning and put to one side until needed. 2. This should only be done up to 10 minutes before you are ready to serve, and mix in the rocket at the last minute to prevent it from wilting. CEVICHE 1. On a large square plate, arrange the sliced scallops into three lines running from the top to the bottom. In between the scallop rows place the sliced tuna. 2. Season the scallops only with the salt and pepper. 3. On top of each row of scallops place a thin line of shallot, chives and three small amounts of caviar evenly spaced. 4. Finish with a small amount of fennel salad in the middle and garnish with the Shiso and micro herbs.

Chef Magazine / Issue 24 / July / 2012

BENOIT BLIN

MAKES

20 PORTIONS

Millionaire Shortbread

INGREDIENTS

METHOD

SOFT TOFFEE 500g caster sugar 75g glucose liquid 280g slightly salted butter 1 vanilla pod 500g UHT whipping cream 3g Cornish sea salt

CHOCOLATE CREMEUX 200g milk 180g UHT cream, 35% fat 30g sugar 70g pasteurised yolks 160g Coeur de Ganaja Valhrona

LEMON LINZER SABLE 275g unsalted butter 90g icing sugar 3g salt 1 egg yolk 50g potato fecule 1 lemon zest only 250g plain T55 flour

SALTED BUTTER ICE CREAM 160g caster sugar 25g slightly salted butter 65g hot water 30g glucose powder 865g full fat milk 80g egg yolk pasteurised liquid 40g caster sugar 80g UHT whipping cream 35% 40g inverted sugar (optional) 5g salt fleur de sel

FLOURLESS CHOCOLATE SPONGE: 125g egg whites 150g caster sugar 100g egg yolk 30g cocoa powder Valrhona

SOFT TOFFEE 1. Scrape the vanilla in to the hot cream and infuse with the pod for 1 minute. 2. Cook the caster sugar with the glucose to a golden caramel and add the butter. 3. Remove the vanilla pod from the cream and gradually whisk over the caramel. 4. Cook to 113°C then pour into a deep stainless steel tray to cool. 5. When cold, set in fridge for 1 hour and roll down to 3mm thick between 2 sheets of silicon paper. 6. Set in the freezer and cut into 13 x 3.5cm. 7. Reserve in the freezer until needed. LEMON LINZER SABLE 1. Cook the yolk completely in the microwave for 20 seconds and pass through a sieve. 2. Sieve together the flour, fecule and icing sugar in the stand mixer bowl. 3. Add the softened butter and rest of ingredients. Mix with paddle briefly until incorporated. 4. Roll the dough to 4mm thick between 2 sheets of paper and set in the fridge for 1-1½ hours. 5. Cut into 12 x 2.3cm rectangles. 6. Cook on a silicon net, in the oven at 170°C, for 8-10 mins until a light golden colour. 5.

Ganache Magazine / Issue 2 / March / 2014

FLOURLESS CHOCOLATE SPONGE 1. Whisk the whites and sugar until firm peaks.Fold in the yolks and then the sieved cocoa powder. 2. Spread in an adjustable frame at 22 x 36cm on a tray covered with silicon paper and bake in the oven, at 180°C for 1012 minutes. 3. Cool down and freeze. 4. When cold, turn upside down, release the silicone paper off the sponge and place the sponge back on.

Remove the frame and trim the edges to make the sponge flat and level. Reduce the size of the frame by 1cm at each edge and press into the sponge.

CHOCOLATE CREMEUX 1. Bring the milk and the cream to the boil; pour over the yolks and sugar. 2. Return to the heat and cook to 82°C for 30 seconds. Using a rubber spatula, gradually mix this over the partially melted chocolate to make an emulsion. Transfer into a deep bowl or jug and blitz with a

3. 4. 5.

stick blender for 1 minute, preventing any air bubbles. Pour and spread evenly onto the flourless chocolate sponge in the frame. Set for 2-3 hours minimum in the fridge. When set, cut into rectangles 12 x 2.5cm.

6. SALTED BUTTER ICE CREAM 1. In a deep medium size pan, cook the 160g sugar and butter to a brown caramel. 2. Bring the water and the glucose powder to the boil and pour onto the caramel. 3. Gradually whisk in the hot milk.

Mix the egg yolks with the 40g sugar, salt and UHT cream and add to the hot caramel milk. Cook to 85°C, whisk in the inverted sugar, pass through a sieve and cool down in an ice bain marie. Blitz for 1 minute with stick blender and churn.

TO SERVE 1. Pipe 2 lines of melted chocolate on the plate. 2. Place a toffee slab in the centre with the

sable and the chocolate sponge at the top. Finish with a rectangle of shiny Araguani chocolate with edible gold leaf in one corner, liquid caramel drops and piped chocolate roots in cocoa powder. Serve with a quenelle of salted butter ice cream and eat together with the dessert to lift the toffee flavour and refresh the dessert overall.

PAU L BOCUSE

PAUL BOCUSE

SERVES

Soupe aux truffes noires VGE

INGREDIENTS

METHOD

20g black truffles 10g foie gras 250ml beef stock 1 tbsp Noilly Prat 1 tbsp truffle jus 1 tbsp butter 10g carrot, onion, celery and mushroom, very finely chopped 30g cooked chuck beef cut into 5 mm cubes Sea salt and freshly ground black pepper 1 disc of puff pastry – 60g 1 egg yolk

1. 2. 3. 4.

5. 6.

Recipe reproduced from Paul Bocuse – Le Feu Sacré by Ève-Marie Zizza-Lalu and published by Glénat.

Preheat the oven to 220°C. The beef should be pre-cooked before cutting into cubes. Sauté the vegetables in butter. In a heat-proof soup bowl put the beef, vegetables, foie-gras cut into small pieces, then the truffles in thin slices. Add salt and pepper. Add the Noilly Prat, truffle juice and beef stock. Place the puff pastry disc on top of the bowl, making sure that it seals hermetically to concentrate all the aromas and flavours inside. Brush the pastry with egg yolk to glaze, and bake for 20 minutes. The pastry should have a rich golden colour. Serve immediately.

Yes Chef! Magazine / Issue 7 / September / 2008

SIMON BOYLE

SERVES

6 8

Rhubarb custard tart

INGREDIENTS

METHOD

SWEET PASTRY 240g butter 480g flour 120g castor sugar 2 eggs Milk Pinch salt

SWEET PASTRY 1. Brumb together by hand the butter in to the flour. 2. Add the sugar. 3. Mix in the eggs and enough milk to form a soft dough. 4. Roll out and place into a 10" ring, making sure you right angle the inside corners. 5. Blind bake the pastry until completely cooked.

RHUBARB JELLY 1 kg chopped rhubarb 500ml water 2 limes juice and zest 1 orange juice and zest 5 mint leaves I vanilla pod 3 slices fresh ginger 300g castor sugar 4 leaves of gold gelatine CUSTARD FILLING 500ml double cream 5 egg yolks 100g castor sugar Vanilla extract RHUBARB TOPPING 8 stems (medium) 100g sugar

RHUBARB JELLY 1. Gather all the ingredients together in a pan and bring to the boil. 2. Leave to simmer until the rhubarb is fully cooked. 3. Remove from the heat and leave to infuse over night. 4. Place into a muslin bag and hang for a good few hours to train off all the liquid. Measure 1 pint and add 4 leaves of soaked bronze gelatine. CUSTARD FILLING 1. For the custard whisk yolks, sugar and vanilla together. 2. Bring cream to the boil then pour a little over the yolk mixture to temper followed by the remaining cream. 3. Skim off any bubbles and pour into the tart case and bake at 150°C for ten minutes until it has set with a slight wobble. Leave to completely cool.

Chef Magazine / Issue 40 / April / 2015

RHUBARB TOPPING 1. Slice the washed and trimmed rhubarb into 1.5cm thick slices and sprinkle with 100g of castor sugar. 2. Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should be cooked through but still firm and hold their shape. Chill immediately. TO FINISH 1. Slice the washed and trimmed rhubarb into 1.5cm thick slices and sprinkle with 100g of castor sugar. 2. Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should be cooked through but still firm and hold their shape. Chill immediately.

SIMON BOYLE

SERVES

Braised neck of lamb with cinnamon and manuka honey with roasted Japanese eggplant

INGREDIENTS

METHOD

1.5 kg middle neck of lamb (taken from the end nearest the head) 50g plain flour 4 tbsp olive oil Mirepoix (2 onions, 2 carrots, 1 leek, 2 stick celery) 4 ripe plum tomatoes 1 cinnamon stick 10 peppercorns 1 bayleaf 150ml white wine 100g Manuka honey 1 litre veal stock, reduced

ROASTED EGGPLANT AND FETA CHEESE 4 Japanese eggplants Olive oil Salt and pepper 6 cloves of garlic 2 medium chillies, halved, seeded and thinly sliced ½ lemon zested and juiced 150g feta cheese, crumbled 50g Greek yogurt Salt and pepper Fresh mint TO SERVE Wafer thin croutes with butter and Maldon Sea Salt

Heat a couple of tablespoons of olive oil in a deep heavy based pot, add the whole piece of lamb and brown all over. Dust with seasoned flour and continue to brown for a further few minutes to gain that lovely rich brown colour and flavour. Removed the lamb from the pot and wipe over, add some fresh oil and brown off the mirepoix. Keep turning to gain an even colour. Once golden, add the freshly chopped tomatoes, cinnamon, peppercorns and bayleaf. Pour in the white wine and Manuka honey and stir thoroughly, bring to the boil and reduce to a glaze. Place the neck of lamb back into the middle of the pan with the vegetables around. Pour in the veal stock, enough to cover the neck of lamb, and bring to the boil. Cover and place in the oven for 3-4 hours, until the lamb is tender enough to fall away from the bone. Take out of the oven and leave to cool for an hour. Gently take the neck of lamb out of the cooking liquor and place on a clean oven tray. Strain the liquor and return to the boil and reduce. Take a couple of ladles of sauce and ladle over the neck of lamb. Return the tray to the oven and, for 10 minutes, keep ladling over the sauce to achieve a beautiful glaze over the surface of the meat. Be careful not to burn the meat. Once the glaze is achieved, take out of the oven and leave to rest for at least 30 minutes.

Chef Magazine / Issue 40 / April / 2015

ROASTED EGGPLANT AND FETA CHEESE 1. Preheat the oven to 200°C. Halve the eggplants lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the way through. Sprinkle over the crushed garlic and chillies. 2. Pour about 10 tbsp of olive oil over the cut surface, season with salt and pepper. 3. Roast for 25-30 minutes, covering with tin foil if needed. When tender place on a tray dish.

4. 5.

Scoop out the flesh and fork to deconstruct the filling. Add the lemon juice and zest, feta cheese and Greek yogurt, mix well and check the seasoning. Refill the eggplant skins.

TO SERVE 1. Serve the lamb with the eggplant, garnished with some wafer thin croutes and fresh mint leaves. 2. You can serve the eggplant warm or at room temperature.

CLAUDE BOSI

SERVES

Iced sweet olive oil parfait, angelica and pineapple sorbet

INGREDIENTS

METHOD

PATÉ-A-BOMBE 60g egg yolks 60g water 105g sugar

BLACK PEPPER TUILE 100g isomalt (patis-o-malt) 40g glucose 5g cracked black pepper

PARFAIT 205g paté-a-bombe Zest of 2 wild limes 60g egg white 60g sugar 400ml whipping cream 50g sweet olive oil

SORBET 1 litre pineapple boiron 5g gellan 2g xantana Angelica to the weight of 10%

PINEAPPLE SALAD 1 pineapple 1 pineapple sage Sweet olive oil Black pepper

PATÉ-A-BOMBE 1. Cook the egg yolks, water and sugar over a bain-marie until thick. 2. Once cooked, whisk with a kitchen aid until cool. Set aside for use in the parfait recipe. PARFAIT 1. Whisk the egg white. Gradually add the sugar to make a meringue. Whisk the cream to soft peaks. 2. Incorporate the paté-a-bombe with the olive oil and lime zest. Fold the meringue into the paté-a-bombe mixture. Fold in the cream also. 3. Line a tray with baking paper, and place the parfait moulds on the tray. Fill with the parfait mixture, then freeze for 3-4 hours. PINEAPPLE SALAD Brunoise the pineapple and dress with the olive oil and black pepper.

Chef Magazine / Issue 18 / April / 2011

BLACK PEPPER TUILE 1. Heat the Isomalt and the glucose to 160°C. Cool the mixture on a tray, then blitz in the Thermomix to a fine powder. 2. Dust the powder onto a silicone baking mat, using the same stencil used for the parfait. Sprinkle over the black pepper. 3. Cook in the oven at 180°C for approximately 1 minute, until the powder melts. Remove from the tray when cool. SORBET Bring the boiron to the boil and add the gellan. Add 2g xantana and cool. Blitz into the angelica. Put in Pacojet and freeze. TO SERVE Put some pineapple salad in the bottom of a bowl. Place the parfait on top. Add a tuile and top with the sorbet.

HENRY BROSI

SERVES

Isle of Mull scallops and poached lobster with cauliflower purée, peach, white truffle and keylime coriander nage

INGREDIENTS CAULIFLOWER PURÉE 5ml extra virgin olive oil 10g shallots, finely chopped 5g garlic, finely chopped 300g cauliflower 80ml chicken stock 25ml double cream Salt and pepper, to taste POACHED LOBSTER 2 medium size whole Scottish lobster (550600g each) 100ml lobster bisque 10ml Noilly Prat Salt and pepper, to season LIME AND CORIANDER NAGE 50g mirepoix of vegetables 5g chopped garlic 1 bay leaf 80ml white wine 50ml white chicken stock 200g unsalted butter 1 lime (juice only) 1 tbsp coriander, finely chopped

METHOD SCALLOPS 5ml extra virgin olive oil 8 scallops 5g sliced garlic 1 sprig fresh rosemary 50g unsalted butter Salt and pepper, to taste PEACH 250ml sugar stock syrup ¼ vanilla pod (seeds only) 1 tbsp lemon juice 1 whole peach GARNISH 5g red amaranth and samphire cress 5g white truffle

Chef Magazine / Issue 21 / November / 2011

CAULIFLOWER PURÉE 1. Heat up a sauté pan, then add the olive oil, when hot add the shallots and garlic, sauté until soft, add the cauliflower and sauté without colouring. 2. Add the chicken stock, cook for a further 1520 minutes then strain off the cauliflower mix. Keep the stock for further use. 3. Now place in a blender and blitz until smooth. Whilst blitzing, add the double cream and chicken stock, combine together until smooth in consistency. 4. Season to taste. Keep in a warm place for further use. POACHED LOBSTER 1. Sting the lobsters, then poach in the steamer for 3-4 minutes. Take out of the shell. Place the steamed lobster in a vacuum bag, then add ½ of the bisque and noilly prat mixture and season. Seal the bag. 2. Cook the tail for a further 25 minutes in a water bath at 50°C. Remove from water bath and leave to one side, in a warm place, until ready to use. 3. For the claws, place them a vacuum bag, then add the remaining bisque and noilly prat mixture, seal the bag. Cook the claws in a water bath for 15 minutes at 50°C. Before plating remove the membrane from the claws. LIME AND CORIANDER NAGE 1. Sauté the mirepoix with garlic and bay leaf – deglaze with white wine and reduce by three-quarters. 2. Add the 50ml of chicken stock, reduce by two-thirds until syrupy, season to taste. 3. Now add the butter and whisk gently until combined.

Strain the mixture through a fine sieve, add the juice of a lime and a tablespoon of finely chopped coriander. Keep covered in a warm place until ready to plate.

SCALLOPS 1. In a pan over a medium heat, pour a little oil and sear the scallops until golden brown on each side. 2. Add a little garlic with some fresh rosemary sprigs, a little more butter and allow the butter to melt and bubble before tilting the pan and basting the scallops with the infused liquid butter. 3. Season to taste. Keep in a warm place for further use. PEACH 1. Using 250ml sugar stock syrup, add onequarter of a vanilla pod seeds. 2. Add a squeeze of lemon juice (approx. 1 tbsp). 3. Poach the peach for until soft but still firm, until the skins peels off easily. Cut into 8 wedges. TO SERVE Plate all the ingredients as prepared above and garnish with red amaranth, samphire and white truffle.

JEREMY BROWN

SERVES

Cornish crab “Dragon Roll” with sour apple and radish

INGREDIENTS COURT BOUILLON 2 carrots White of 1 leek ½ stick celery ½ fennel 4 shallots 2 tbsp white wine vinegar 325ml white wine 1 litre water 25g coarse salt 1 clove garlic 1 tsp peppercorns SOUR APPLE PURÉE 1 kg cooking apples 3 limes, zested and juiced ½ bottle white wine LOBSTER ROE OIL 2 tbsp fresh lobster roe, still in sac 60ml peanut oil AVOCADO ROULADE WITH CRAB AND CORIANDER 700g crab meat 5 Hass avocados, peeled and diced 5 Granny Smith apples, peeled and diced 1 tbsp tarragon, chopped 1 tbsp mayonnaise 1 tbsp crème fraiche 1 tbsp Greek yoghurt 2 limes, juice and zest Salt, as needed Cayenne pepper, as needed Coriander cress, to garnish

Chef Magazine / Issue 25 / March / 2012

METHOD AVOCADO ROIL 5 avocados 20ml lemon oil Lemon juice, as needed BREAKFAST RADISH 2 bunches breakfast radish Olive oil, as needed Salt, as needed Lemon juice, as needed TO SERVE Coriander cress

COURT BOUILLON 1. Prepare and cut all the vegetables as for a mirepoix and cut the garlic in half. 2. Combine all the ingredients except the peppercorns in a large pan. Bring to the boil and simmer for 20 minutes. 3. After 15 minutes add peppercorns. Cook for a further 15 minutes then strain 4. Discard the vegetables. SOUR APPLE PURÉE 1. Peel, quarter and core the apples. 2. Combine the zest and juice of the limes with the wine. 3. Add the apples and sous vide. 4. Poach the apples in a water bath set at 68°C until tender. 5. Once tender drain the apple and purée in a food processer. LOBSTER ROE OIL 1. Blanch the fresh sacs in simmering water for 1 minute, until soft and red. 2. Refresh in iced water, when cold remove and pat dry. 3. Open the roe sac and rub through a large strainer. 4. Place the eggs in a small bowl and cover with the peanut oil. 5. Refrigerate. AVOCADO ROULADE WITH CRAB AND CORIANDER 1. Combine the crab meat with the diced avocado, apple and tarragon. 2. In a separate bowl mix together the mayonnaise, crème fraiche, Greek yoghurt and lime juice and zest. 3. Fold the mayo mix into the crab with a plastic spatula. 4. Season with salt and cayenne pepper.

AVOCADO ROLL 1. Cut the avocados in half peel and remove the stone. 2. On a mandolin, slice the avocados and place on a vacuum pack bag cut in half. 3. Overlap the slices of avocado and drizzle with lemon oil and lemon juice and place in the fridge. BREAKFAST RADISH 1. Top and tail the breakfast radish and cut into ½cm round. 2. Place in a vacuum pack bag with lemon juice, olive oil and salt and seal tightly. 3. Place in the water bath for 15 minutes at 65°C. 4. Chill and reserve for service.

TO SERVE 1. Place two dots of the apple purée on the plate and pull the dots across. Place a roulade in the centre of the plate and place two radishes on the plate, as pictured. 2. Garnish with coriander cress. Spoon a few drops of lobster roe oil and lemon oil around the plate to finish.

MARTIN BURGE

SERVES

Roasted langoustine tails with caramelised bacon and soy reduction

INGREDIENTS

METHOD

LANGOUSTINES 12 langoustines large 50ml olive oil Soy glaze and reduction 250ml Ketchup Manis 6g lemon grass 6g peeled ginger 1.5g garlic 1 red chilli

LANGOUSTINES 1. Set up a deep pan of boiling water and a bowl of iced water ready to cook your langoustines. 2. Prepare the langoustines by tearing the tails from the heads and removing the entrails by twisting the bottom part of the tail. 3. Plunge the tails into boiling water for 30 seconds and then into ice water to cool down quickly. 4. Peel the shells carefully away from the tails but leave the end part for presentation. 5. Set aside in the fridge on kitchen paper ready to cook later.

CAULIFLOWER PURÉE 250g cauliflower (finely chopped) 65g whipping cream 25g butter White pepper 1.25g salt LANGOUSTINE THAI FOAM Langoustine stock 15g lemon grass 10g ginger 2g chilli 125g milk 7g stock syrup Lemon to taste Salt and pepper GARNISH Bacon 6 baby onions 30g butter 100g cauliflower 5g olive oil salt and pepper 10g sesame seeds

SOY GLAZE AND REDUCTION 1. Chop the lemon grass, peeled ginger, red chilli and garlic into fine pieces. Mix the Ketchup Manis and all the finely chopped ingredients together and place into a small pan. 2. Place the pan on a low heat and warm it to around 50°C and then set aside to infuse for one hour. 3. Pass through a fine sieve and store in the fridge in a plastic squeezy bottle ready to use. This can be made well in advance and stored in the fridge before using it. CAULIFLOWER PURÉE 1. Place the finely chopped cauliflower into a steamer and cook on a high heat until soft in texture. Depending on how fine you cut the cauliflower this should be a quick process to retain flavour and nutritional value. 2. Place the cooked cauliflower into the liquidiser with the cream, butter and seasoning and blend until very smooth.

Pass through a fine sieve and cool it down quickly over a bowl of ice before storing in the fridge until needed.

LANGOUSTINE THAI FOAM 1. Set up the food processor and blend the lemon grass, ginger and chilli to form a Thai paste and then divide this into two equal parts. 2. Place the langoustine stock into a pan with half the Thai paste and reduce over a moderate heat by 50% Strain the reduced stock through a fine sieve into a smaller pan and add the second part of the paste and reduce by a further 50%. 3. You should now have around 300ml of stock remaining. Strain through a fine sieve once again then add the milk, stock syrup, seasoning and lemon to taste, set aside to cool and then store in the fridge ready to use later.

GARNISH 1. Peel and cut the baby onions into halves and cook gently in foaming butter with salt and pepper until golden brown and soft in texture. 2. Slice the cauliflower very thinly with a mandolin or a very sharp knife and season with a little salt, pepper and olive oil. 3. Toast the sesame seeds under the grill until a light golden brown in colour. TO SERVE 1. Caramelise the bacon under the grill until golden brown. Brush with the soy glaze until the bacon becomes sticky and a glaze is formed.

Gently heat up the cauliflower purée in a small pan and keep warm. Put a frying pan on the stove and preheat in preparation to cook the langoustines. Heat up the cauliflower purée in a small pan and keep warm. Heat up the Langoustine Thai foam in a small pan at around 60°C. Make sure the temperature does not go above 60°C. This will then enable the structure to form properly to create a light, airy foam Season the langoustines with salt and pepper. Take the preheated hot frying pan fry the langoustines in the olive oil until golden brown on one side and then flip the tails over to the other side. Pull the pan off the heat and allow the residual heat from the pan to cook the tails through. Note this whole cooking process should be done quickly to prevent the langoustines over cooking.

ASSEMBLE THE DISH IN THE FOLLOWING SEQUENCE: 1. Soy reduction stripe 2. Cauliflower purée 3. Sesame seeds 4. Onions 5. Bacon 6. Langoustine tails 7. Cauliflower slices 8. Langoustine Thai foam

Yes Chef! Magazine / Issue 12 / January / 2010

AIDEN BYRNE

SERVES

Veal cutlets with broad beans and girolle mushrooms

This is one of my favourite dishes. Veal isn’t popular in Britain but few are aware that British veal is produced to the highest standards in Europe, with the animal’s welfare a high priority. The result is the delicious rosé veal which has a pink, not white, flesh.

INGREDIENTS

METHOD

2 large rosé veal cutlets 4 kg large, waxy potatoes, such as Cara, Charlotte or Nicola 4 kg broad beans in their shells 1 kg Scottish girolles Vegetable oil 50g butter 4 large sprigs of thyme 100 ml white Port 300 ml veal stock 100 ml double cream Small bunch chervil, chopped Salt and pepper

Reprinted from ‘Made In Great Britain’, published by New Holland Publishers

The veal cutlets should be well trimmed to remove any sinew and tied so that they maintain their shape during cooking. Season the meat. Use a small knife to shape the potatoes into cocottes (resembling small eggs) and keep them in cold water. Pod and blanch the broad beans in plenty of boiling salted water for about 90 seconds. Plunge them immediately into iced water to stop them cooking further. Remove the shells and set aside. Clean the mushrooms by removing any soil and scraping down the base with a small knife to expose the clean stem. Heat the large casserole pan, add a little oil and half the butter. Add the veal and cook to caramelise on all sides until golden brown. Remove the meat and the potatoes to the same pan. Caramelise again until golden brown, then add the mushrooms and thyme. Cook for a further minute. Remove the potatoes and the mushrooms from the pan and drain away the butter. Return the veal to the pan, and then add the potatoes, thyme and mushrooms. Add the Port and reduce by half.

Yes Chef! Magazine / Issue 9 / March / 2009

Add the veal stock, bring to the boil then cover the casserole and cook in a preheated oven at 170°C/325°F/Gas 3 for five minutes. Remove from the oven and allow the meat to rest inside the casserole for 10 minutes. Remove the meat and cut it into four cutlets. Meanwhile, add the cream to the pan and reduce by half. Add the blanched broad beans and a handful of chopped chervil and the remaining butter. Bring back to the boil. Serve the meat sliced and simply pile the garnish next to it, pouring the sauce over the meat.

C MICHAEL CAINES JOHN CAMPBELL J O N AT H A N C A R T W R I G H T JIMMY CHAMLONG MARTIN CHIFFERS DANIEL CLIFFORD RICHARD CORRIGAN RÉGIS CRÉPY

102

Image © Nick Smith

MICHAEL CAINES

SERVES

Pan fried scallops with celeriac purée and truffle vinaigrette

INGREDIENTS 12 scallops Olive oil Mixed salad Chives, chopped CELERIAC PURÉE 15g onions, chopped 15g celery, chopped Salt and pepper 25g unsalted butter 150ml milk 150ml chicken stock 150ml water 200g celeriac, chopped 25g unsalted butter Pinch salt and pepper, to season SOY AND TRUFFLE VINAIGRETTE 25g shallots sliced 130ml olive oil Salt and pepper 50g button mushrooms 2 sprigs of fresh thyme 10ml soy sauce 20ml truffle juice 25g veal glace 5ml truffle oil

METHOD FRENCH VINAIGRETTE 300ml vegetable oil 100ml white wine vinegar Salt and pepper Sprig of thyme Clove of garlic DEEP FRIED CELERIAC STRAW 4 celeriac fondants, cut in half 16 slices Perigord truffle 8 edible flowers

CELERIAC PURÉE 1. In a saucepan sweat the onions, celery and salt with the butter, add the milk, chicken stock and water then the celeriac and pepper. Bring to the boil and reduce to a simmer. Cook for 30 minutes and then allow to cool. 2. Drain through a colander and then place into a Robot Coupe (food processor) and blend until fine. Remove from the Robot Coupe and then place into a blender and blend to a very fine purée. SOY AND TRUFFLE VINAIGRETTE 1. Sweat the shallots in 30ml of the olive oil, add a pinch of salt and lightly colour. 2. Add the mushrooms and thyme and sweat for a further 2 minutes. Add the soy sauce and reduce to nothing, then add the truffle juice and reduce by half.

Chef Magazine / Issue 29 / June / 2013

104

Add the veal glace and bring to the boil, place into a blender and blend to a fine purée. Warm 100ml olive oil and add to the pulp followed by the truffle oil. Adjust the seasoning and pass through a fine sieve. Place into a plastic bottle and use at room temperature.

FRENCH VINAIGRETTE Mix all together in a bottle and shake before using. TO SERVE 1. Pan fry the scallops in a non-stick pan in olive oil. 2. Dress some celeriac purée onto the plate, then some soy vinaigrette. 3. Now place 3 scallops and 2½ celeriac fondants onto the plate. Top with the salad flowers and chives dressed in French vinaigrette then add the truffle slices and celeriac straw.

106

JOHN CAMPBELL

SERVES

Hay chocolate mousse, sprayed with milk chocolate, chocolate sauce, chocolate sponge crumbs, sour sop sorbet with saffron foam on top, saffron jelly rounds and malt fluid gel

INGREDIENTS CHOCOLATE CRUMB 210g pastry flour 35g cocoa powder 160g unsalted butter 85g caster sugar 25g dried quinoa CHOCOLATE SHEET SPONGE 188g caster sugar 300g whole egg 150g pastry flour 25g cocoa powder 100g butter, melted CHOCOLATE SPRAY 300g Valhrona Jivara milk chocolate, lightly chopped 300g cocoa butter DARK CHOCOLATE SAUCE 240g caster sugar 240g water 80g cocoa powder 250g whipping cream ANGLAISE BASE 500g whole milk 120g egg yolks 80g caster sugar HAY MILK CHOCOLATE MOUSSE 550g hay chocolate, finely chopped 300g anglaise base 450g semi-whipped cream

Chef Magazine / Issue 17 / February / 2011

108

METHOD MALT PURÉE 370g water 30g caster sugar 30g malt extract 5g agar agar SAFFRON BUBBLE 400g whole milk 10g caster sugar ¼g saffron strands 4g lecithin powder SAFFRON GEL 200g water 3 large pinches Spanish saffron 80g caster sugar 30g glucose syrup 10g caster sugar 8g pectin 10g lime juice SOUR SOP SORBET 750g sour sop purée 30g sugar syrup 20g lemon juice

CHOCOLATE CRUMB 1. Place all the ingredients into a mixer and mix until a dough is formed. Refrigerate for 20 minutes. 2. Break up lightly and bake at 175°C for approximately 15 minutes or until cooked. 3. Keep to one side. CHOCOLATE SHEET SPONGE 1. Warm sugar in an oven. 2. Add to eggs, whisk in a mixer until it makes a heavy ribbon. 3. Sieve the flour and cocoa powder together through a drum sieve and gently fold by hand into the sabayon, using a spatula. 4. Add approximately 150g mixture into melted butter and whisk until smooth, then fold gently back into sabayon mix. 5. Spread with a palate knife until 2mm thick onto a silpat mat. 6. Bake at 200°C for approximately 8 minutes or until cooked. Remove from oven and remove from the tray to chill. CHOCOLATE SPRAY 1. Melt both the ingredients, until smooth up to 40°C. 2. Use in the spray gun, as required. DARK CHOCOLATE SAUCE 1. Place the sugar, water and the cocoa into a heavy-bottomed pan. Melt together, on a medium heat and bring to the boil. 2. Add the whipping cream, and re-boil until the correct consistency is reached. 3. Strain through a chinois and cool quickly. Use as required.

HAY CHOCOLATE MOUSSE 1. Place the milk in a saucepan and whisk the yolks with the sugar. 2. Cook to 86°C as an anglaise and pass through a chinois and cool. MOUSSE 1. Weigh out 300g anglaise and emulsify with the chocolate to form a smooth elastic ganache. When the ganache reaches 35-40°C add one quarter of the whipped cream and fold in. When smooth, fold in the rest of the cream. 2. Place the mousse in the mould, until just under the top lip and cover with a piece of chocolate biscuit. 3. Cut to size to fit 2mm smaller than the aperture. Freeze as required. MALT PURÉE 1. Soak the water and the sugar with the agar agar for 20 minutes. Boil for 2 minutes with the malt extract, until the agar has dissolved. 2. Remove and pass through a chinois. Then place in a small bowl and set in the fridge for 2 hours. 3. Place in a mixer and blend until smooth. Use a little water to aid blending if required. SAFFRON BUBBLE 1. Infuse the saffron with the milk and the sugar in a pan and heat to 70°C. Remove from the heat and add the lecithin and blend. 2. Pass through a chinois and then place into a tall container with a diameter of 8cm. 3. Warm lightly and blend to make foam and use as required.

SAFFRON GEL 1. Bring to the boil the water, saffron, sugar, glucose. Add the sugar and pectin mix and whisk continuously. 2. Boil for 2-3 minutes and then remove from the heat and add the lime juice. 3. Pass through a chinois and lightly cool. Roll out between two pieces of plastic until nearly see through. 4. Freeze and cut to correct size.

SOUR SOP SORBET 1. Melt the sour sop pureé overnight or on the stove over a low heat. 2. Add the syrup and mix well followed by the lemon juice and mix well. 3. Churn In an ice cream machine to manufacturer’s’ recommendations. TO SERVE Lay all the components on a plate as pictured or desired.

110

J O N AT H A N CARTWRIGHT

J O N AT H A N C A RT W R I G H T

SERVES

Smoked Kennebunkport lobster on parsnip purée and paprika butter sauce

Lobster is always special in Kennebunkport and I wanted to create a new dish for us to serve our very popular ingredient. The smoking gun is a wonderful tool that gives us an opportunity to have a dramatic entrance for this dish as we release the smoke at the table to set off the sense of smell in the art of dining for our guests.

INGREDIENTS

METHOD

LOBSTER SAUCE 120ml Cognac 240ml Quady Essensia wine 240ml lobster reduction 120ml heavy cream 225g butter, unsalted 1 tsp lobster coral Salt and cayenne pepper 1 tsp paprika ½ lemon, for juice

LOBSTER SAUCE 1. In a thick bottom pan reduce the Cognac, Essensia and lobster reduction by half, add the cream and reduce by half. 2. Whisk in the cold, diced unsalted butter and reserved lobster coral. Season to taste with salt, Cayenne pepper, paprika and a few drops of lemon juice. Strain and keep warm.

PARSNIP PURÉE 4 parsnips 720ml heavy cream LOBSTER 4x 700g lobster steamed and broken out of the shell 110g unsalted butter

PARSNIP PURÉE 1. Peel the parsnips and dice into small pieces. 2. Cover with cream and simmer for 30 minutes. Strain and reserve the liquid. 3. Place the parsnips in a blender, blend and slowly add the reserved liquid to make a fluid purée. 4. Season with salt and pepper. LOBSTER Whisk 110g of butter into 60ml of boiling water to form a beurre fondue and gently poach the lobster in it until warm. TO SERVE 1. Place the lobster on top of a streak of parsnip purée. 2. Drizzle the paprika butter sauce around, cover with a cloche and smoke using the smoking gun with the apple wood chips in until the cloche is filled with smoke. 3. When serving, release the smoke in the direction of the guests.

Chef Magazine / Issue 28 / April / 2013

112

114

JIMMY CHAMLONG

SERVES

Green chicken curry

INGREDIENTS

METHOD

CURRY PASTE (MAKES 10 PORTIONS) 500g green bird’s eye chili 500g shallots, thinly sliced 500g garlic, thinly sliced 200g galangal, thinly sliced 400g lemon grass, thinly sliced 120g shrimp paste 100g kaffir lime fruit skin

CURRY PASTE 1. Pound the chili and the rest of the ingredients with a mortar and pestle to a fine paste. 2. Heat a wok, add cooking oil and add the curry paste. Stir-fry until fragrant. 3. Remove from the wok and set aside.

CHICKEN CURRY 1 litre coconut milk 200g green curry paste 600g skinless chicken breasts, cut across into 5mm thick slices 20g white sugar 60g fish sauce 40g sweet basil leaves 80g small round aubergine 100g chaopraya aubergine 20g red chili, seeds removed, cut matchstick size 20g kaffir lime leaves

CHICKEN CURRY 1. Heat the coconut milk in a pot over a medium heat, add the green curry paste and cook together. 2. Add the chicken, season with sugar and the fish sauce. 3. Stir until well combined, then add the sweet basil followed by the rest of the ingredients. 4. Boil together for 5 minutes and remove from the heat. TO SERVE 1. Transfer to a serving bowl, top with fresh Thai basil and coconut cream. 2. Serve immediately accompanied by white or black Jasmine rice.

GARNISH Thai basil 100ml coconut cream

Chef Magazine / Issue 28 / April / 2013

116

118

MARTIN CHIFFERS

MARTIN CHIFFERS SERVES

Accala

“The Lost World’ novel. An expedition to a plateau in the Amazon basin of South America where prehistoric animals still survive. Tribes of humans called Accala, inhabiting the other side of the plateau with whom the ape-men (called Doda by the Accala) are constantly at war”.

INGREDIENTS CASHEW STREUSEL (X2 RINGS @ 14CM 75G EACH) 100g butter, extra fin cake gold (DEBIC) 100g cake flour 50g demerara sugar 50g caster sugar 75g cashew nuts, toasted and chopped 25g ground almonds 1g salt CHOCOLATE SPRAY 300g Jivara lactee (Valrhona) 300g cocoa butter (Valrhona) CARAMELISED SHREDDED PINEAPPLE (X4 RINGS @ 14CM 40G EACH) 2 ripe fresh pineapples, peeled and grated 1 clove 3 star anise / 1 pandan leaves 130g sugar COCONUT DACQUOISE (X4 RINGS @ 14CM) 90g desiccated coconut 25g ground almonds 30g soft flour 110g icing sugar 175g egg whites 60g caster sugar PASSION FRUIT CREMEUX (X4 RINGS @ 18CM 100G EACH) 260g Ravi Fruit passion fruit purée

120

METHOD 80g egg yolks 100g eggs 90g caster sugar 4g gelatine powder, in 20g water 100g butter extra fin cake gold LIME VOATSIPERIFERY WILD PEPPER FOAM MOUSSE 100g caster sugar 195g water 25g Voatsiperifery wild pepper 12g gelatine powder, in 60g water 120g fresh Kaffir lime juice 2 Kaffir Lime Zest COCONUT MOUSSE 750g Ravi Fruit coconut purée (Ravi Fruit) 15g gelatine powder 20g Kafir lime juice and zest 40g Malibu 190g egg whites 120g sugar 60g water 560g crème 35% de m. g. liquide UHT (DEBIC) MANGO PASSION FRUIT GLACAGE 580g Ravi Fruit mango purée 150g Ravi Fruit passion fruit purée 125g water 100g sugar 20g pectin 325 NH 95 240g sugar 120g glucose

CASHEW STREUSEL 1. Dice cold butter into cubes, mix all powders together then mix all ingredients until small lumps are formed and chill well. 2. Press into 14cm ring and bake until golden at 150°C-160°C for 16-18 minutes. CHOCOLATE SPRAY Mix together and spray at 35°C over the cashew streusel. CARAMELISED SHREDDED PINEAPPLE 1. Cook the pineapple after straining the majority of the liquid. 2. To the shredded pineapple add cloves, star anise and Pandan leaves. 3. Simmer on a medium heat, continuous checking, and stirring occasionally. Do this for about two hours until the colour is golden brown. 4. Add sugar and cook to a light brown colour. Let cool fully. Spread onto cashew nut streusel base. COCONUT DACQUOISE 1. Mix all dry ingredients together then fold in the egg whites and sugar which has been mixed to a meringue. 2. Spread on trays. Cook at 170°C-190°C with damper open for 20-30 minutes. PASSION FRUIT CREMEUX 1. Place the purée in a saucepan and bring to near boil then whisk in eggs mixed with sugar and continue cooking in a bain marie to 85°C. 2. Add gelatine and cool to 45°C then blend in the butter and pour into 18cm rings.

Chef Magazine / Issue 23 / May / 2012

LIME VOATSIPERIFERY WILD PEPPER FOAM MOUSSE 1. Make a syrup with the sugar and water and infuse Voatsiperifery for 15 minutes, strain and add the gelatine and lime juice. 2. Set in the fridge whisk on the machine until foamy and set in rings and freeze. COCONUT MOUSSE 1. Warm some of the purée add gelatine. 2. Add the lime juice, zest and Malibu. 3. Make the meringue with the egg whites, sugar and water – heated to 121°C. 4. Mix the purée back into the remaining purée and fold in meringue and cream. MANGO PASSION FRUIT GLACAGE 1. Allow the purées to defrost, whisk in sugar mixed with pectin. 2. Bring to a boil and skim if needed. 3. Add remaining sugar and glucose. Boil for 3-4 minutes and pass. 4. Heat to 100°C glaze frozen cake when 40-45°C. CONSTRUCTION 1. In a the tin layered with streusel layer 3mm of shredded pineapple and chill before adding a 12mm layer of coconut dacquoise. 2. Freeze until set and then add a 5mm layer of passion fruit cremeux and freeze again. 3. Add a 10mm layer if lime mousse and freeze until set. 4. When frozen remove the layers from the tin and place in a 16cm x 4.5cm high ring. Cover the sides and top with coconut mousse and freeze. 5. When set remove from the tin glaze the cake and decorate as desired.

122

DANIEL CLIFFORD

SERVES

Slow poached chicken, sweetcorn egg and chicken spray

INGREDIENTS SWEETCORN EGG Steamed truffled egg white 10 egg whites 50g chopped truffle Salt and pepper SWEETCORN JELLY 220g sweetcorn juice 13g Sosa vegetal gelifcant POACHED CHICKEN Brine for chicken 50g sugar 50g salt 100g vinegar 500g water CHICKEN BALLOTINE 2 chickens 1 kg baby spinach 6 large chippers choice potatoes 5kg duck fat CHICKEN LIVER PARFAIT 2 shallots 4 sprigs thyme ½ bottle port ½ bottle Madeira 500g chicken livers 500g butter, at room temperature 1 egg 1 egg yolk

Chef Magazine / Issue 24 / July / 2012

124

METHOD POPCORN CHICKEN CYLINDER 100g popping corn 100g sugar 5g butter Salt, to taste 10g chopped truffle CHICKEN WINGS 1 kg chicken wings Truffle, as needed Salt and pepper PEA PURÉE 200g peas 500g chicken stock 50g butter (for beurre noisette) CHICKEN SPRAY 1 stick celery 4 shallots 100g mushrooms 1 kg finely chopped chicken wings 1 bottle white wine 3 litres brown chicken stock 20g parsley stalks 1 bay leaf 20g tarragon 6 black peppercorns 100g smoked bacon 4g lemon juice 50ml whipping cream Salt

SWEETCORN EGG 1. Season all of the ingredients and whisk together making sure you don’t break it down too much then pour into lined cylinder moulds. 2. Steam in the oven at 90°C for 11 minutes and then chill for 30 minutes. 3. With a smaller cylinder cutter remove the centre of the whites. 4. Boil the sweetcorn jelly (see below) and pour into the holes in the egg whites. Leave to set in the fridge for 4 hours. SWEETCORN JELLY 1. Season the sweetcorn juice. 2. Add the vegetal gelifcant, bring to the boil and pour into moulds. POACHED CHICKEN Bring all the ingredients to the boil and chill. CHICKEN BALLOTINE 1. Remove the legs and wings from the chicken. Remove the skin from the breasts and take the breasts off the bone. Remove and sinew and fat from around the breast. 2. On the fatter side of the breast make a sideways incision and open like a book, season the inside of the breast and line with the picked spinach and place the cylinder sweetcorn egg in the centre. Wrap the chicken around tightly, wrap in cling film tightly, remove excess air and tie each end. Vac-pac and cook at 60°C for 45 minutes in a water bath. 3. Remove from the bath and place in iced water to chill. Once chilled run your potatoes through a Japanese turning slicer so you have lots of thin strands, wrap around the breast and fry in duck fat at 160°C for 4 minutes. 4. Rest for 10 minutes then refry at 190°C for 2 minutes to crisp the potato. Season, slice and serve.

CHICKEN PREP AND COOKING 1. Bone out the legs and place in brine for 2 hours. Remove and dry. 2. Vac-pac with garlic and thyme and cook at 60°C for 7 hours. Chill and press. CHICKEN LIVER PARFAIT 1. Sweat the shallots and thyme and then add half a bottle of port. Reduce all the way down. 2. Add half a bottle of Madeira and reduce all the way down. Pick out the thyme. 3. Cut off the excess sinew and fat on the livers and leave them out to come to room temperature. 4. Add the livers, room temperature butter, 1 egg, 1 egg yolk and the shallot reduction to the Thermomix. 5. Blend till smooth. 6. Cook in the Thermomix at 50°C for 15 minutes keep an idea that the Thermomix doesn’t go above 50°C. Season, pass and chill. 7. Leave until fully set for 12 hours in freezer. Pacojet and serve. POPCORN CHICKEN CYLINDER CHICKEN SKIN 1. Line cylinder moulds with greaseproof paper. 2. Cut the skin to the required size. Dust the meat glue on the edge of the skin and wrap the skin around the mould. 3. Wrap more greaseproof paper around the skin and hold in place with an elastic band. 4. Deep fry at 190°C until golden brown and leave for 2 minutes to cool. 5. Remove the outside paper and the skin will be set in a cylinder. POPCORN 1. Fry popcorn in a large pan (until fully popped) and remove from the heat. 2. In a separate pan caramelize 100g of caster

sugar and add the butter then fold through the popcorn until coated. Season with salt and chopped truffle and leave to crystalise.

CHICKEN WINGS 1. Remove both the bones from the wings (keeping the smallest bones). 2. Put a small nugget of truffle and season with salt and pepper roll in cling film to a small sausage shape and tie each end. Poach in a waterbath for 60 minutes at 62°C. Refrigerate for 30 minutes. 3. Fry the small bone in a hot pan to colour and remove. Colour the wing until fully caramelised. 4. Trim one end to stand and push back in the bone (in the top) to look like still attached.

PEA PURÉE 1. Blanch the peas in the boiling chicken stock for 2 minutes. 2. Make beurre noisette. 3. Once peas are soft blend with the beurre noisette. Pass and season.

4. SPINACH AND PEAS 1. Wilt the spinach with butter. 2. De-skin the peas and cook with the spinach. Add all together, season and serve.

6. C H I C K E N S P R AY CHICKEN SAUCE 1. Caramelise the vegetables and drain off, heavily roast the chicken wings and drain.

Deglaze the pan with the white wine, add the vegetables and chicken back to the pan. Add the brown chicken stock and bring to the boil. Skim and add in the herbs and peppercorns. Add all the ingredients to the pressure cooker bring back to the boil, skim and cook out for 15 minutes. Strain through a chinois then through muslin six times, reduce to required consistency. Finish with lemon juice, whipping cream and salt.

TO SERVE Plate up as pictured.

DANIEL CLIFFORD

SERVES

Celeriac cooked on open coals, ham hock, parsley, celery Branston

INGREDIENTS

METHOD

HAM HOCK 1 ham hock 2 litres white chicken stock 10g parsley stalks 5 cloves garlic Few sprigs thyme

HAM HOCK 1. Soak the ham hocks in water for 24 hours. 2. In a pressure cooker bring the ham hocks to boil in 2 litres of white chicken stock with the parsley stalks, garlic and a few sprigs of thyme. 3. Cook for 1 hour 40 minutes under pressure until tender. 4. Remove the skin and refrigerate until the skin has set, cut the fat away and dice the skin into small cubes.

WHITE WINE SHALLOTS FOR SAUCE 200g fine dice shallots 300ml dry white wine 10g fresh parsley, finely chopped Lemon juice, for seasoning CELERY BRANSTON 10ml champagne vinegar 200ml celery juice 13g vege gel 200g peeled finely diced celery 200g finely diced celeriac 15g chopped celery cress MICROWAVE PARSLEY LEAVES A little oil Salt, for seasoning Some parsley leaves

WHITE WINE SHALLOTS FOR SAUCE 1. Bring the shallots and wine to the boil and reduce until dry. 2. Take 100ml of the cooking liquor from the ham hocks and add 10g of the pork skin, 10g of shallots and the finely chopped parsley, bring to the boil and season with lemon juice. CELERY BRANSTON 1. Bring the vinegar, celery juice and gel to the boil and set in a container. Re-blend it to make a gel. 2. Blanch the sliced celery and celeriac, mix in the celery cress and mix the gel with the celeriac and celery until you get a pickle consistency.

Chef Magazine / Issue 28 / April / 2013

126

MICROWAVE PARSLEY LEAVES Cling film an old plate tightly, slightly oil and season with salt. Lay the leaves on top and cook for 45 seconds until dry. TO SERVE 1. Break the ham hock down into strands of meat and re warm in the cooking liquor. 2. Place a quenelle of pickle next to the ham hock meat. 3. Garnish with parsley leaves and outside skin of the celeriac, then cut the celeriac in front of the customer and scoop out with a spoon the inside flesh to add to the ham hock. 4. Finish with the liquor, pork skin and parsley.

128

RICHARD CORRIGAN

SERVES

Oysters Rockefeller

INGREDIENTS

METHOD

150g butter, cubed 300g spinach A handful of watercress, leaves only 1 stick celery, peeled and finely chopped 1 tsp chopped tarragon 1 tsp cayenne pepper 1 tbs fresh breadcrumbs 16-20 oysters (shucked). bottom shells retained Pernod, if using

1. 2.

Preheat the grill. Have the butter at room temperature. Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold running water and squeeze out as much water as possible. Put the butter, blanched spinach and all the other ingredients except the oysters and Pernod into a blender and whiz until smooth. Spread over the oysters and put under a very hot grill, until a crust forms. The oysters underneath will warm through rather than cook. If you like, put the Pernod into a clean spray bottle, spray all over the oysters and serve.

Yes Chef! Magazine / Issue 10 / June / 209

130

132

RÉGIS CRÉPY

SERVES

Veal loin and stuffed rump

INGREDIENTS

METHOD

4 x 70g veal loin tournedos 4 x 100g veal rump escalope, flattened Oil for searing

LOINS AND STUFFED RUMPS 1. Mix all the stuffing ingredients together and leave to marinade for one hour. 2. Wrap the stuffing in the 4 flattened rump veal escalopes, and roll tightly in cling film. Prepare to sous vide them by placing into a vacuum pouch, with a little porcini oil, and set aside. 3. Prepare the 4 loin tournedos for sous vide by placing into a vacuum pouch, with a teaspoon of porcini oil and a pinch of Maldon salt. 4. Cook both cuts of meat in a water bath at 55⁰C for 1½ hours.

STUFFING 100g mince veal trimmings 50g cream ½ egg 2 tbsp porcini oil 50g chestnut mushroom, duxelle 4 sage leaves, finely chopped 15g cognac CHICKEN BROTH AND CEP OIL ESPUMA 100g cep oil 50g hazelnut oil 50g olive oil 300g chicken stock Drop truffle oil 2g iota 1g glice Seasoning

ESPUMA 1. Warm together the cep, hazelnut, olive and truffle oils to 60⁰C, with the glice. 2. Warm the chicken stock to 80⁰C with the iota. 3. Put the oil mixture into a Vitamix (mixer) and slowly add the stock mixture to create an emulsion. 4. Adjust the seasoning and put into a thermo siphon.

TO SERVE 16 girolle or chanterelle Mushrooms Olive oil Black truffle, sliced Micro celery leaves

Chef Magazine / Issue 39 / January / 2015

134

TO SERVE 1. Quickly sauté the girolle or chanterelle mushrooms with a little olive oil and seasoning in a frying pan and set aside in a warm place. Do not overcook them. 2. Take the two cuts of meat out of the water bath. Remove from the pouches, remove the cling film, and sear the rumps and escaolpes quickly, in oil, on all sides. Arrange one loin and one neatly sliced, stuffed rump on each plate, with the espuma and the sautéed mushrooms. Decorate with the truffle and micro celery leaves.

RÉGIS CRÉPY

SERVES

Baked half shell ‘Manx’ Queenies “Carbonara” glazed with Buffalo mozzarella, coriander, chilli and tomato butter sauce

INGREDIENTS

METHOD

32 half shell fresh Queenie scallops 500g fresh chestnut mushrooms, finely chopped 100g smoked streaky bacon, finely diced 1 banana shallot, finely chopped 50g medium white wine 100g whipping cream 150g Buffalo mozzarella, diced in 32 cubes 250g salted butter 5 vine tomatoes, peeled, quartered and deseeded (seeds, pulp and juices reserved) 1 fresh Thai chilli, seeded and finely chopped 20g fresh coriander, finely chopped 10g extra virgin olive oil 32 micro coriander leaves Pinch of Maldon salt Pinch of caster sugar

TOMATO BUTTER 1. Pass the reserved tomato pulp, seeds and juice through a fine sieve and keep the juice. 2. Heat the olive oil in a saucepan, add the quartered tomatoes and cook until a purée consistency. 3. Add the reserved juice, a pinch of Maldon salt and caster sugar and simmer until reduced by half. Put in the fridge. 4. Cut the butter in cubes and whip with a beater until it forms a white and foamy consistency. 5. Add the coriander, chilli and the reserved tomato purée. Mix well. 6. On a work surface, layer 3 cling film sheets on top of each other making sure there are no air bubbles between each sheet. Place the tomato butter on the cling film and roll up like a sausage. Put the butter in the fridge to set. CARBONARA 1. In a saucepan, sweat the shallots and streaky bacon. Add the mushrooms and cook together until any liquid has evaporated. Add the white wine, simmer until reduced by half and add the cream to finish. 2. Season to taste. Set aside.

Chef Magazine / Issue 39 / January / 2015

136

TO SERVE 1. Preheat the oven to 180⁰C. Place 8 half Queenies on each plate. 2. Add a third of a teaspoon of the Carbonara mix on each half Queenie, a cube of mozzarella and a thin slice of tomato butter on top. 3. Put the plates in the oven for 3 minutes until the butter is melted and the Queenie is still soft and moist. 4. Add a micro leave on each Queenie to decorate.

D LUKE DALE-ROBERTS HÉLÈNE DARROZE STEVE DRAKE THIERRY DUMOUCHEL BEVERLEY DUNKLEY

140

LU K E DA L E-RO B E RT S

LUKE DALE-ROBERTS

SERVES

Trout tartare, green apple, parsley, miso yaki aubergine and crème fraîche

INGREDIENTS

METHOD

MARINATED AUBERGINE 1 aubergine, peeled and diced to 1cm 100ml soy sauce 1 tsp grated ginger 1 tsp sugar Vegetable oil, for frying

MARINATED AUBERGINE 1. Dice aubergines to 1cm dice. Mix the soy sauce, ginger and sugar together then mix all aubergine pieces with the marinade. 2. Fry aubergine pieces in a shallow film of oil until golden. Drain on absorbent paper.

TROUT TARTARE 4 x 200g salmon trout fillet boneless skinless Zest of 4 lemons 100g soy sauce 2 tbsp honey 4 tbsp vegetable oil APPLE SALAD 2 Granny Smith apples, peeled and sliced into batons juice of 1 lime 20g flat parsley, shredded Pinch salt

TROUT TARTARE 1. Slice the trout fillets in half lengthways. Slice the two pieces as thinly as for sashimi. 2. Mix all components of marinade and put trout slices in. 3. Leave to marinade for 5 minutes. APPLE SALAD Meanwhile toss the apple batons in the lime juice and parsley, season to taste. TO SERVE Arrange on plate. Arrange random dollops of creme fraiche and trout pieces and scatter aubergine around. Thinly slice a little more parsley as a garnish. Serve.

TO SERVE 1 tub crème fraîche

Chef Magazine / Issue 16 / January / 2011

142

144

HÉLÈNE DA R ROZ E

HÉLÈNE DARROZE

SERVES

Corn-fed chicken from Les Landes, stuffed with duck foie gras, morels and black truffle, and greek-style vegetables with old traditional balsamic vinegar from Modena

INGREDIENTS CHICKEN (DODINE) 2.2kg cornfed chicken (750g without the bones) Salt and pimientos D’espelette, to taste FARCE 100g pork meat 100g pork fat 10g mousse of volaille (recipe below) 200g foie gras confit (recipe below) 150g foie gras 250ml of chicken stock 40g morels 50g truffle 100ml Armagnac 200ml truffle jus 8g salt 3g black pepper 5g pimientos d’espelette MOUSSE OF VOLAILLE 1 kg chicken breast 100g cream (elle & vire) This makes 1.2kg, use 10g for the farce. FOIE GRAS AU TORCHON NATURE 1 kg foie gras 12g table salt 6g white pepper

METHOD 1 lemon, halved 1 bayleaf 8g peppercorns ½ bunch thyme (around 100g) ½ bunch rosemary (around 100g) 4 banana shallots (around 180g) 5 cloves garlic, sliced (around 40g) 600g carrots, chopped 6 tomatoes (around 350g) 2g saffron 100g curry leaves GREEK-STYLE VEGETABLES 150g carrots 100g spring onions 100g celeriac 100g radish 100g baby carrots 100g multi colour carrots 100g baby beetroots GELATIN 1 litre marinade 3g agar agar 1 gelatin leaf TO SERVE 1g 8 year old balsamic Micro herbs and flowers

CHICKEN (DODINE) 1. Singe the chicken, remove the bones starting from the back and cut in half, season with salt and pimientos d’espelette. 2. Stuff with the farce, add the tube of foie gras in the middle and close very carefully. 3. Sew with string and wrap in film, cook at 82°C and steam until it reaches 62°C in the centre. 4. Cool down and reserve in the fridge. FARCE 1. Dice the pork meat, fat and the foie gras, put all the ingredients through the mincer except the chicken stock, Armagnac, truffle and seasoning. 2. Make four medium size cylinders from the foie gras tube. 3. Add all the trimmings, put through the mincer and add the dry morels and mix altogether to make a farce. MOUSSE OF VOLAILLE 1. Clean your chicken breast of skin bones and fat and dice, blend and add the cream and salt so that creates a mousse. 2. foie gras torchon nature: 3. Marinate the raw foie gras with all the spices and confit them in duck fat at 80°C until it has reached 42°C inside. Leave to cool.

GREEK MARINADE 1 litre white wine 250ml white vinegar (cider) 1 bunch of parsley stalks 8 litres water Yes Chef! Magazine / Issue 14 / February / 2010

146

GREEK MARINADE Simmer all ingredients for an hour and leave to infuse, pass through a sieve and reserve in the fridge. GREEK-STYLE VEGETABLES Poach the vegetables in boiling water and marinate them in the Greek syrup in Kilner jars, 175g of marinade per jar. GELATIN Heat the marinade, whisk in agar agar and cook at 100°C add the gelatin until dissolved. TO SERVE 1. Mix all the ingredients together then pour 45g of the gelatin mix per plate. 2. While this is setting add the vegetables around the outside leaving a space in the middle. 3. Slice the dodine and add 80g on top of the gelatin. To decorate add drops of 8 year old balsamic.

148

STEVE DRAKE

SERVES

Sea bass, sea vegetables, oyster, miso sauce

INGREDIENTS

METHOD

2kg line caught sea bass, filleted, pinned and washed

OYSTER MAYONNAISE 2 x oysters 100ml sunflower oil

MISO MAYONNAISE 25g pasteurised yolk 45g red miso 13g lime juice 12g sugar 10g water 3g salt 0.5g cayenne pepper 100g sunflower oil

SHRIMP BUTTER 250g unsalted butter 250g cooked, peeled brown shrimps

TURNIP JUICE 1 kg large turnips MISO SAUCE 100g of turnip juice 100g miso mayonnaise

SEA VEGETABLES 50g butter 400g water Pinch salt Selection of delicate sea vegetables; sea beet, sea astor, sea purslane, monks beard RADISH 1 bunch of radishes

SEA BASS 1. Take 85-100g for each portion. 2. Using a sharp filleting knife, scale the fish and remove from the bone, remove the pin bones, trim and cut into portions. Score the skin and rinse with cold water and dry. Keep in the fridge until needed. MISO MAYONNAISE 1. Place all the ingredients except the oil in a tall narrow jug and mix well using a hand blender. 2. Slowly add the oil, the mix should go very thick. Reserve. TURNIP JUICE 1. Juice the turnips to obtain juice. 2. Bring to the boil, skim, pass and chill. Reserve. MISO SAUCE 1. Warm the turnip juice and add to the mayonnaise. 2. Blend and keep warm. Reserve. OYSTER MAYONNAISE 1. Open the oysters very carefully and put in a tall narrow jug. 2. Use a hand blender with a blade attachment and purée the oysters. 3. Slowly pour in the oil, it should go very thick. 4. Push through a sieve to remove any trace of oyster shell and keep in a squeezee bottle. Reserve.

Chef Magazine / Issue 31 /October / 2013

150

SHRIMP BUTTER 1. Chop the butter and place in a large bowl, cover and leave at room temperature for about 90 minutes until soft. 2. Fold the shrimps through the butter and wrap in greaseproof paper rolls, store in the fridge.

Any left over can be stored in the freezer. Cut into 20g pieces for this recipe.

SEA VEGETABLES 1. Boil the butter and water to create an emulsion. 2. Using tongs, add the sea vegetables and boil for 2 minutes only, remove and place onto a warm tray with kitchen paper. 3. N.B. As an alternative we can use spinach or chard.

RADISH Slice length ways very thinly with 2cm of green top. TO SERVE 1. Take a non stick frying pan, add a little olive oil and heat until lightly smoking. Add the fish skin side down and cook for 1 minute and then place the pan in the oven for 2 minutes. 2. Remove from the oven and turn over the

fish and add the shrimp butter, allow this to melt and foam over the fish to finish the cooking. Remove from the pan onto a warm tray and squeeze a few drops of lemon over. Spread the sea vegetable across the plate with the fish on top and the shrimps, adding a little of the buttery juices from the pan. Drop the sliced radish over the top and a few blobs of oyster mayonnaise. Finally whisk the sauce and spoon around.

STEVE DRAKE

SERVES

Pear, beurre noisette, goat’s milk , vodka pills and hibiscus ice cream

INGREDIENTS

METHOD

POACHED PEAR 250g butter 6 pears Lemon juice

POACHED PEAR 1. Make a beurre noisette and chill. 2. Peel the pears and remove the core with a Parisienne knife, keeping the stalk on the pear. 3. Sous vide the pears in the beurre noissette and poach in boiling water until cooked. Chill in ice.

HIBISCUS ICE CREAM 340ml cream 245ml milk 25g hibiscus 4 eggs 175g sugar VODKA PILLS 250g sugar 100g water 52g Sipsmith vodka Cornflour GOAT’S MILK YOGHURT MOUSSE 150g goat’s milk yoghurt 1 leaf gelatine 75g egg whites 25g sugar 125g cream CRUMBLE 65g flour 65g sugar 75g beurre noissette from the pears 10g cornflour 20g ground almond

HIBISCUS ICE CREAM 1. Boil the dairy, add the hibiscus, infuse for 10 minutes. Squeeze through a single muslin. 2. Re-boil and cook out the custard. Paco jet. VODKA PILLS 1. Cook the sugar and water to 112°C, cool to 85°C, add the vodka, keep in the fridge in a squeeze bottle. 2. Press some cornflour into the red tray, press holes into it with the handle of a wooden spoon and pour the vodka mix into the holes. Sieve cornflour over the top and leave the tray on the dehydrator for 3 hours to crystallise. 3. Remove the pills and brush off the excess cornflour with a pastry brush. Keep at room temperature.

Chef Magazine / Issue 31 / October / 2013

152

GOAT’S MILK YOGHURT MOUSSE 1. Warm 50g of the yoghurt, dissolve the gelatine into it and add it back to the 100g yoghurt. 2. Meringue the egg white and sugar to soft peaks, whip the cream to soft peaks, fold the yoghurt into the meringue then into the cream. 3. Set in a red rubber mould lined with cling film. CRUMBLE Pulse everything together in the Robot, cook at 150°C for 12 minutes turning with a fork every 4 minutes. TO SERVE 1. Using a blow torch and a sprinkle of brown sugar, caramelise the pears and place in the middle of the plate next to the goat’s milk mousse. 2. Add a pile of crumbs with the ice cream on top and finally some lemon cress.

154

T H I E R RY DUMOUCHEL

THIERRY DUMOUCHEL

156

SERVES

8 10

Millefeuille chocolate

INGREDIENTS

METHOD

PUFF PASTRY 500g puff pastry

PUFF PASTRY 1. Roll out to a 30cm square. 2. Leave to rest and bake in a hot oven to start (200°C) for 20 minutes, then turn down to 160°C for approximately 40 minutes. The pastry should be dry and crisp. 3. Leave to cool and cut into three strips approximately 10cm wide.

PASTRY CREAM CHOCOLATE 500g full-fat milk 10g butter 75g whole eggs 100g caster sugar 15g cornflour 30g plain flour Cacao Barry Extra-bitter Guayaquil, 64% dark chocolate Icing sugar Cocoa powder

PASTRY CREAM CHOCOLATE 1. Bring the milk and butter to the boil. 2. Whisk the eggs and the sugar together and add the sieved cornflour and flour. 3. Add a third of the milk and butter mixture to the eggs and flour mixture, combine and take back to the pan and bring to the boil. 4. Add the chopped chocolate and leave to cool on a tray covered with a cling film. 5. Divide the pastry cream mix into two portions. Starting with pastry, spread one portion of pastry cream over the top, add the next strip of pastry, the second portion of pastry cream then finally the last pastry strip. Place in the fridge for 1 hour before decorating with icing sugar and cocoa powder.

Chef Magazine / Issue 28 / April / 2013

158

BEVERLEY DUNKLEY

SERVES

Ganache of saffron and raspberry

INGREDIENTS

METHOD

130g whipping cream 35% 130g raspberry purée 0.5g saffron 600g Callebaut 823 natural vanilla milk chocolate callets Melted Callebaut 823 Natural vanilla milk chocolate for hand dipping Freeze-dried raspberry pieces to decorate

1. 2. 3. 4. 5.

6. 7.

Weigh out all the ingredients separately. Bring to boil the cream, raspberry purée and saffron fibres. Take off the heat and leave to infuse for 5 minutes. Pour the hot cream through a sieve onto the precrystallised milk chocolate callets. Stir gently with a whisk until all the chocolate is melted, making sure that you don’t incorporate any air into the ganache. Pour onto a tray and leave until the edges start to set. To temper the ganache, use a palette knife to lift the set edges in to the middle of the tray. Work the ganache with the palette knife so that it is evenly mixed.

Yes Chef! Magazine / Issue 6 / July / 2008

160

Sandra Cunningham/shutterstock.com

E M ARK EDWARD S D AV I D E V E R I T T- M AT T H I A S

164

MARK EDWARDS

SERVES

Black cod with sweet miso

The black cod (sable fish) with miso has become one of the most famous dishes at all the Nobu restaurants around the world. Some of our customers like to squeeze some fresh lemon over the top to balance the sweetness out but this is down to your own personal taste.

INGREDIENTS

METHOD

200g sable fish fillet with the skin intact

DEN MISO 1. Bring the sake and mirin to the boil in a thick bottomed, non-reactive saucepan for 2-3 minutes to allow the alcohol to evaporate. Add the sugar and allow to dissolve, slowly mixing in the miso paste a little at a time using a wooden spoon. 2. Continue to cook on a medium heat stirring constantly so as not to let the mixture burn in the pan for a further 10-15 minutes. Strain the mixture through a sieve to remove any lumps, allow to cool and then refrigerate.

DEN MISO 10g sake 100g miring 150g caster sugar 300g white miso paste GARGANELLI 250g 00 pasta flour 3 egg yolks 2 whole eggs Pinch of sea salt 10ml olive oil TO SERVE Sliced lemon Galangal stem

MARINATING AND COOKING 1. Place the sable fish in a non reactive container and pour over a little of the den miso and marinate for 1-2 days in the refrigerator. 2. Preheat the oven to 200°C/400°F/gas mark 6 and place the fish on to a nonstick baking sheet and cook in the oven for 10-12 minutes until cooked through and golden on the outside. 3. You can cook the sable fish under a grill or salamander with the same results but care must be taken that it does not burn before it is cooked through to the centre. TO SERVE Place on to a serving dish and dress the plate with a little extra den miso and serve with some sliced lemon and galangal stem.

Chef Magazine / Issue 17 / February / 2011

166

168

DAV I D E V E R I T TM AT T H I A S

D AV I D E V E R I T T- M AT T H I A S

SERVES

Dived scallops with charred leek, onion, salted wild garlic buds

INGREDIENTS PICKLED ONIONS 1 kg small button onions (peeled and soaked in salted water for 24 hours) 450g lager 50g honey 50g white wine vinegar Sprig of thyme 2 juniper berries crushed 1 strip orange peel ONION BROTH 1.5 litres brown chicken stock 500g dashi 50g olive oil 500g finely sliced onions LEEK PURÉE 350g tops of leeks (very green) 40g unsalted butter 2g xanthan gum Seasoning LEEK 6 baby leeks 30g olive oil 30g unsalted butter Seasoning

METHOD SCALLOPS 6-9 extra large hand dived scallops 50g olive oil 50g unsalted butter Seasoning GARNISH 5g onion seeds Sea salt 30g salted wild garlic buds Wood sorrel or red veined sorrel to garnish 18 fine slices of cured jowel (see below) HOME CURED PORK JOWEL PER 2 PORK JOWELS 110g sea salt 50g granulated sugar 50g soft brown sugar 20 black peppercorns 4 sprigs of thyme 4 juniper berries 3 bay leaves 2 pork jowels

Chef Magazine / Issue 33 / February / 2014

170

PICKLED ONIONS 1. Place all the ingredients apart from the onions into a medium saucepan and bring to the boil to make the pickling juices. 2. Remove from the heat. Cool slightly. 3. Pack into a kilner jar, and pour the pickling juices over the onion. 4. Seal the jars and allow to cool. Place in a cool place for a week. 5. When needed cut into rings or wedges. Place in a bowl until needed. ONION BROTH 1. Heat the olive oil in a large saucepan, add the onions, stir well and cover with a lid. 2. Cook for approximately 5 minutes stirring occasionally till the onions have collapsed and become translucent. Now remove the lid and cook until the onions are a lovely deep golden brown colour, stirring well. 3. Add the brown chicken stock. Bring to the boil, reduce heat and simmer for 50 minutes, skimming as necessary. Carefully strain through muslin. 4. Place into another pan and add the 500g of dashi, bring to the boil and slowly simmer for 5-10 minutes for the flavours to develop. Remove from the heat and cool. The stock should be extremely well flavoured by now, if it is a bit watery, place back on the heat to slowly reduce, but not boil. If it is too reduced add a little water. 5. When needed just simply reheat without boiling. LEEK PURÉE 1. Bring a small saucepan of water to the boil. Clean and finely slice the leek, and blanch in the water for 10 seconds. Drain through a sieve and place in a blender. 2. Add the butter and blend until a smooth purée is obtained.

Add the xanthan gum and whizz again season. Pass through a fine sieve and place in a squeezy bottle keeping warm.

LEEK 1. Remove the tops of the leeks leaving mainly white. Bring a pan of salted water up to the boil. 2. Cook the leeks until tender, refresh in cold water and drain well. 3. Heat a griddle pan until very hot, brush the leeks with oil and place on the griddle pan. 4. You need the leeks to get a good charring on one side but do not let burn. 5. Place on a tray and turn around in the butter, season. SCALLOPS 1. Remove the orange roe from each scallop – they can be used for another dish – we are using the pure white part of the scallop. Remove grit with a damp cloth if there is any. 2. Cut each scallop in ½ to give you 1218 discs. Place on a damp cloth, on a tray, cover and place in the fridge. 3. Heat a large heavy bottomed frying pan. When you feel the heat coming off it place half the olive oil in and then half the scallops. Cook for 30 seconds, add half the butter. Cook for a further 30-60 seconds. 4. Turn and cook for about 1 minute. Remove to a warm plate, wipe pan and repeat with the other scallops. When all cooked, season. TO SERVE 1. Place the scallops to one side of the plate overlapping. Sprinkle with onion seeds and a little Maldon salt. 2. On the other side of the plate place a charred leek, then place the slices of jowel

3. 4.

in three little folds along the leek. Slice some of the pickled onions and dress them on the leek. Scatter with wild garlic buds and dress with the wood sorrel. Dot some of the leek purée and serve the onion stock to one side.

HOME CURED PORK JOWEL PER 2 PORK JOWELS (STAND ALONE RECIPE) 1. Check the jowl to see if there is any hair on the skin, if there is use a blow torch to singe them and then remove with a dry cloth.

2. 3.

5. 6.

Turn the meat over and remove any glands that may be there. Crush the peppercorns in a pestle and mortar, add the junipers and crush then add the remaining ingredients and mix well. Rub this mixture over the jowls and massage it into them for 3 minutes each side. Place in a vacuum bag and seal, failing that use a zip freezer bag. Place in the fridge for between 6-8 days, the flesh should now be firm to the touch.

Remove from the bag and dry well. Thread a little string through the meat, using a trussing needle, form a tied loop and hang in a cool dry place (45-50°F) for approximately 2-3 weeks. It should get harder as the time progresses. When ready, wrap in silicon paper and place in a container in the fridge until needed.When needed slice as fine as you wish on a meat slice, 3-4 slices per person. This makes great bacon by the way.

D AV I D E V E R I T T- M AT T H I A S SERVES

12 14

Pressed terrine of Gloucester Old Spot pig cheeks, smoked ham hock and leek This is one of my favourite starters: a terrine of pig’s cheeks, cooked slowly in duck fat, and poached smoked ham hock, served with home-cured pork jowl. The terrine has just a little jus to help it set when pressed and to keep it moist. This porcine lover’s delight is served with a pear purée, which helps cut the richness of the terrine, raw pear for texture and honeyed mustard seeds for a touch of heat. It is worth the wait for the home-cured jowl (which makes great bacon) and the Gloucester Old Spot is a great rare breed for this recipe.

INGREDIENTS

METHOD

HAM HOCK 350g smoked ham hock 200g roughly chopped carrots 100g each roughly chopped onion, leek and celery 2 garlic cloves, crushed 2 bay leaves Sprig thyme 10 white peppercorns

HAM HOCK 1. Soak the smoked ham hock overnight in cold water to remove excess salt. 2. The next day, place it in a large saucepan with the vegetables and aromatics. Cover with water and bring to the boil, then skim and simmer for 3 ½–4 hours, until the meat is coming easily away from the bone. 3. Lift out the hock (strain the stock and keep for a soup or broth). Remove the meat from the bones, discarding the skin and picking off any bits of gristle and fat. Place in a container.

TERRINE 1 medium celeriac, about 700–800g 100g unsalted butter 24 pig cheeks, trimmed Salt and aromatics as for confit of duck leg 750g duck fat 25 thin baby leeks 400g brown chicken stock reduced to 100g

CELERIAC 1. Peel the celeriac and slice as finely as possible. Line a baking tray, about 52 x 32cm, with baking parchment. Melt the butter in a small saucepan, then brush the baking parchment with a little of it. 2. Season, then cover with overlapping slices of celeriac to form a rectangular sheet about 25 x 36cm in size. Brush with more butter and season. 3. Place in an oven preheated to 180°C/Gas Mark 4 and cook for 5 minutes. 4. Turn the celeriac sheet over (this manoeuvre will need another baking tray lined with buttered parchment) and cook for a further 5 minutes. 5. Remove from the oven and place a sheet of baking parchment on top of the celeriac. Set a baking tray of the same size on top and add a heavy weight. Cool, then place in the fridge to chill. When cold, remove from the trays and remove the paper. Cut into two equal rectangles, about 36 x 12cm, for the top and bottom of the terrine.

Chef Magazine / Issue 38 / November / 2014

172

PIG’S CHEEKS 1. Salt the pig cheeks with the salt and aromatics. Pack tightly in a bag or container and leave for 6 hours only. 2. Remove the salt and herbs by quickly rinsing under cold water and dry well. 3. In a heavy-based ovenproof pot or a high sided baking tray large enough to fit the cheeks, melt the duck fat over a low heat. Add the cheeks, which should be completely covered with fat. Cover with foil, then place in an oven preheated to 150°C/ Gas Mark 2 and simmer gently for 2-2½ hours, until tender. To check, prick with a fork: there should be no resistance. Keep warm in the fat until needed. LEEKS 1. Remove any damaged outer leaves from the leeks and trim the green end, then carefully trim the bottom, leaving the smallest amount of root intact. 2. Bring a large pan of salted water to the boil, add the leeks and cook for 3–4 minutes, until tender. Place on a tray and squeeze the excess water out of them. Keep warm. TERRINE 1. The ham hock, pig’s cheeks and reduced stock should be warm, so reheat if necessary. 2. Place a frame, about 36 x 12 x 4cm, on a tray and line with 2 layers of cling film, overlapping the sides of the frame. 3. Carefully place one of the celeriac rectangles on the bottom of the frame and drizzle over a little of the reduced chicken stock.

Neatly arrange the pig cheeks next to each other, 3 across and 8 along, in a layer on the celeriac. Press down well with a board that fits inside the frame. Season and drizzle with chicken stock, then add the leeks, arranged top to tail along the length of the terrine. Press down well again. Drizzle with chicken stock and season. Evenly place a layer of smoked ham hock

7. 8.

all over the leeks. Drizzle with the last bit of stock and season. Carefully lay the other rectangle of celeriac on top and press down well with the board. Bring the cling film up and over the terrine, and seal. Prick lightly with a fork and place the board on top. Place 2 heavy weights on the board and leave in the fridge overnight to set.

About 40 minutes before serving, take the terrine from the fridge, to take the chill off it, and remove it from the frame. Remember to remove the cling film before serving!

HandmadePictures/shutterstock.com

F ANDREW FAIRLIE PETER FIORI JEREMY FORD FREDERICK FORSTER SARAH FRANKLAND ERIC FRECHON

Image © Alan Donaldson

176

ANDREW FA I R L I E

ANDREW FAIRLIE

SERVES

Cep tart, roasted calf sweetbread

INGREDIENTS

METHOD

FILO DISC 2 sheets of filo pastry 50g melted butter 1 sprig of thyme 20g grated parmesan

TOPPING 250g firm ceps 150g white button mushrooms 150g butter Salt 2 tbsp lemon juice 2 shallots, finely chopped 1 small garlic clove, crushed 75ml chicken stock 1 tbsp double cream Vegetable oil 1 large nugget of soaked and trimmed calf sweetbread

4. 5.

TO SERVE 50g grated parmesan 1 tsp chopped tarragon Flat parsley 2 tbsp Madeira sauce

Preheat the oven to 180°C/350°F/Gas mark 4. Brush one sheet of filo pastry with melted butter, remove the thyme leaves from the sprig and sprinkle over the filo with 20g of the grated parmesan. Place the other sheet of filo on top and run your hand over the top to dispel any air that may be trapped. Brush this top sheet with the remaining butter. Cut out a large round using a pastry cutter or cut round a saucer. Place the round in between two silpat mats (silicon paper can be used) and bake for exactly 8 minutes. Remove the crispy rounds and place on a wire rack to cool. Pick out one perfectly shaped cep for roasting and presentation. Cut the remaining ceps into 3mm dice, keeping all the trimmings to one side. Finely slice the button mushrooms. Melt 50g of the butter in a small saucepan, add the cep trimmings and the button mushrooms, season with a little salt and the lemon juice, cover with a lid. Cook gently over a medium heat until the mushrooms are completely soft. Blend to make a very smooth purée. Keep until needed. Melt another 50g of butter in a saucepan, add the chopped shallots and crushed garlic, sprinkle with a little salt and cook gently for 4 minutes. Add the diced ceps, turn the heat up a little and cook until the ceps just begin to take colour. Add the stock and cream and boil until almost evaporated. Remove from the heat until needed.

Yes Chef! Magazine / Issue 12 / January / 2010

178

Heat a small frying pan with a little vegetable oil. Season the sweetbread and fry over a medium heat until golden brown, add the whole cep and continue to cook until both are nicely caramelised. Add the remaining butter and baste continuously until both the sweetbread and cep are cooked. Remove from the pan and drain on a cloth.

TO SERVE 1. Put the filo disc into the oven to reheat. 2. Heat the diced cep mixture; when hot fold in the mushroom purée and the grated parmesan. Check the seasoning and add the chopped tarragon. 3. Place the warmed disc onto a tray, place a cutter slightly smaller than the disc onto the disc and press the mushroom mixture into the cutter and smooth with the back of a spoon. 4. Place this mushroom tart onto the centre of a warmed plate, place the caramelised cep and sweetbread on top and garnish with a piece of flat parsley. 5. Drizzle a little Madeira sauce around and serve immediately.

ANDREW FAIRLIE

SERVES

Roast grey leg partridge, braised cabbage and chanterelles

INGREDIENTS

METHOD

YOUNG PARTRIDGES 4 thin slices of streaky bacon, rind removed 2 tbsp vegetable oil 30g unsalted butter 50ml white wine 100ml Madeira 250ml brown chicken stock 100ml veal stock

CABBAGE 1 small Savoy cabbage 60g dry cure bacon cut into small lardons 30g unsalted butter 100ml chicken stock 1 tbsp double cream

2. 3.

CHANTERELLES 350g Chanterelles 25g unsalted butter

Remove the wish bones from the partridges, season the inside of the birds and tie the birds for roasting. Season. Wrap the sliced bacon around the birds to cover the breast meat and tie with string. Heat the oil in a roasting tray and add 15g of the butter, sear the birds in the hot fat on all sides. Turn the birds onto one leg and place into a pre heated oven at 230°C/450F/ Gas 8 for four minutes. Turn the birds onto the other leg and roast for a further four minutes. Leave the birds to rest for ten minutes then remove the legs and breasts from the birds and keep warm. Roughly cut up the carcasses from the birds. Melt the remaining butter in the roasting tray and lightly brown the bones. Pour off any excess fat, add the white wine and reduce over high heat until the wine has almost gone. Pour in the Madeira and reduce by half. Pour in both stocks and cook on a medium heat until reduced by half. Strain the sauce through a fine strainer, season and keep warm.

CABBAGE 1. Discard the rough outer leaves from the cabbage, cut the cabbage into four, discard the core and finely shred the cabbage. Wash in plenty of cold water and drain.

Yes Chef! Magazine / Issue 3 / October / 2007

180

Melt the butter in a heavy based saucepan, add the lardons and fry over a medium heat, add the cabbage and fry gently for two minutes. Add the chicken stock, bring to the boil and continue to cook over a high heat, when the stock has almost evaporated and the cabbage is cooked add the tablespoon of cream, remove from the heat, check for seasoning and keep warm.

CHANTERELLES 1. Melt the butter until foaming in a frying pan, add the mushrooms and fry very quickly just until the mushrooms begin to wilt. 2. Tip the mushrooms onto kitchen paper and keep warm. TO SERVE 1. Return the partridges to the oven for a couple of minutes to reheat. 2. Divide the cabbage onto the centre of the plates, arrange the mushrooms around the cabbage, place the partridges onto the cabbage, and spoon the warm sauce over the birds. 3. Garnish each plate with other autumn vegetables such as beetroots, artichokes, turnips and celeriac.

182

PETER FIORI

SERVES

Soused mackerel, beetroot and pickled cucumber

INGREDIENTS

METHOD

4 mackerel fillets, deboned

PICKLED CUCUMBER 1. Bring the vinegar, sugar and water to a boil and allow to cool. 2. Peel the cucumber, cut lengthways, remove the seeds and slice thinly. 3. Mix the cucumber with the chopped dill and pickle in the cooled mix for 30 minutes.

PICKLED CUCUMBER 37.5ml white wine vinegar 50g caster sugar 50ml water ½ cucumber, sliced into half moons 2 sprigs dill MARINADE 300ml white wine vinegar 100g caster sugar 125g sliced onion 1 bay leaf 5 crushed peppercorns 1 all spice berries Sprigs of thyme, chopped HORSERADISH CREAM 100g low fat crème fraîche 40g horseradish sauce Juice ¼ lemon BEETROOT RELISH 150g beetroot, cooked and diced 15g low fat crème fraîche ½ tbsp horseradish cream ½ tsp grated horseradish Juice ¼ lemon

MARINADE 1. Bring all the marinade ingredients to the boil and leave to cool. 2. When cool, put the fillets of mackerel in the marinade and leave to souse for 2 days. HORSERADISH CREAM Mix all the ingredients together. BEETROOT RELISH Mix all the ingredients together. TO SERVE 1. Place the beetroot relish on the base of the plate, lay the drained mackerel fillet on top. 2. Finish with the cucumber pickle. Dot the plate with the horseradish cream.

Chef Magazine / Issue 31 / October / 2013

184

186

JEREMY FORD

INGREDIENTS 400g piece of centre cut Galloway beef fillet OXTAIL 400g oxtail, cut into 2cm pieces 600ml good dark brown beef stock

188

200ml red wine 2 onions, peeled and roughly chopped 6 cloves garlic, peeled 25g fresh thyme 125g fresh crepinette or pig’s caul, well soaked

CARROT PURÉE 250g large carrots 2 star anise 1 tsp cumin seeds 30g butter 4 large carrots for garnish

PICKLED MUSHROOMS 125g smimeji mushrooms 100ml water 100ml white wine vinegar 100g caster sugar

ONION CRUMB 1 large onion, very finely chopped 150g sourdough bread, blended into fine crumbs 25ml vegetable oil 25g butter Salt

SERVES

Galloway beef fillet, tail, spiced carrot, onion crumb

METHOD OXTAIL 1. Marinade the oxtail pieces in the red wine for 12 hours, then drain well, reserving the wine. 2. Preheat the oven to 160°C. 3. Heat a little oil in a pan and cook the oxtail until well browned all over, remove from the pan then caramelise the onions and garlic in the same pan until well browned. 4. Add the oxtail back to the pan, then pour in the wine and reduce by half. 5. Add the beef stock, thyme and a lid then transfer to the oven and braise for 3-4 hours or until the meat falls off the bone. 6. Allow to cool in the liquid, and then drain off. Carefully remove all bone and sinew, leaving only the soft meat. Pick through this meat to break it down into fine pieces. 7. Take roughly a third of the cooking liquid and reduce down to thick syrup, then add enough of this into the picked meat to moisten it. Reserve the rest of the cooking liquid. 8. Wrap roughly 30g per person of this oxtail mixture in enough crepinette (or pig’s caul) to make a neat ‘faggot’ parcel, then bake in the oven on a flat tray for 10 minutes at 160°C, this is to ‘set’ the faggots. Place into the reserved cooking liquid and simmer for 10 minutes. 9. Note: this cooking liquid also becomes the sauce for the dish, so reduce some of it until a sauce like consistency is reached. CARROT PURÉE 1. Peel, then thinly slice, the carrots. Melt the butter in a thick bottomed pan big enough to easily take all of

Chef Magazine / Issue 39 / January / 2015

the carrots, with a tight fitting lid. Add the sliced carrots, star anise, cumin and a pinch of salt to the pan. Cook this together gently, under the lid, so that the carrot generates its own steam to cook in. Be patient and continue to cook on a low heat, stirring occasionally, until the carrot is very soft and begins to break up into a mush. Remove the star anise and purée until very smooth, then pass through a fine sieve and put aside until needed.

CARROT BUTTONS 1. Slice 2 of the large carrots into 1 cm thick slices, then cut out barrels with a small round cutter, allowing 3-5 per person. 2. Juice the other 2 carrots and place into a pan with the carrot rounds, 50g of butter and salt to taste, then simmer gently until cooked. Remove the carrots and reserve. 3. Turn up the heat and reduce the cooking liquid to a glaze to roll the carrots in before serving. PICKLED MUSHROOMS 1. Bring the water, vinegar and sugar to a simmer. Prepare the mushrooms by trimming the stalks and removing any traces of soil, wash quickly in clean water and drain well. 2. Add the mushrooms to the simmering liquid, then remove the pan from the heat and allow to cool together, leave in the liquid until needed. ONION CRUMB 1. Squeeze the finely chopped onion in a cloth, to remove as much liquid as possible.

Lay out the onion on silicone paper and dry in a low oven, 100°C, until very dry – almost powder like. Heat the oil in a pan until hot, then add in the butter and allow to foam and start to turn nut brown. At this point add in the bread crumbs and cook, stirring continuously, until golden brown. Add the dried onion and cook for a further few seconds, until both are golden brown. Remove from pan and drain well on kitchen paper, season with salt to taste.

BEEF FILLET 1. Preheat the oven to 160°C. 2. Season the beef fillet with plenty of salt and pepper. 3. Heat a little oil in a pan until very hot, add the beef and sear really well all over, until it is golden brown. 4. Add in a few knobs of butter and allow to caramelise. Roll the fillet in this before transferring to an oven. Cook until rare, approximately 15 minutes, depending on how thick the fillet is. TO SERVE 1. Heat the purée and the carrot buttons, toss the mushrooms in a little butter in a hot pan and season with salt. 2. Remove the hot faggots from the cooking liquid and roll in the crispy onion crumb until coated. 3. Allow the beef fillet to ‘rest’ for 10 minutes before carving into 4 equal portions, then arrange the ingredients on the plates as in the picture.

JEREMY FORD

SERVES

Tamworth pig, sage and onion, leek, apple, cider vinegar sauce

INGREDIENTS PORK HAGGIS 1 shallot finely diced 1 clove garlic 75ml decent port 4 sage leaves, finely chopped Zest ¼ orange 50g Tamworth pork belly (skin removed for puffed crackling) 50g pork liver 50g pork kidney 50g brioche crumbs 200g crepinette 350ml good pork stock CRUMB 1 large onion 40g Panko breadcrumbs 8 sage leaves PORK FILLET 2 Tamworth pork fillets 50ml canola oil 50g butter

METHOD APPLE PURÉE 5 Saltcote Pippin apples juice 1 lemon Salt and sugar, for seasoning SAUCE 125g diced pork or pork trimmings 3 shallots, finely sliced Trimmings from 5 Saltcote Pippin apples 50ml cider vinegar 50ml white wine 250ml good dark brown Chicken stock 4 sage leaves 12 black peppercorns LEEKS 2 medium sized leeks GARNISH 8 small radishes, cut in half

HAGGIS 1. Sweat the shallot and garlic in a little butter until soft and cooked though, add the port and reduce to a glaze, until almost all gone, add the sage and orange zest. 2. Mince the belly and offal and mix in the reduction and brioche crumb, season well. 3. Form the mix into 40g balls and wrap in the crepinette, place in a hot oven at 170°C for 10 minutes to set, then braise in 350ml good brown pork stock for 30 minutes. CRUMB 1. Peel and roughly chop the onion, place in a food processor with a cup of water and process for 45 seconds until finely chopped. 2. Place into a towel and squeeze out all of the liquid, leaving the dry onion in the towel, then deep fry at 170°C whilst stirring until golden brown, remove and season. 3. Mix in an equal amount of deep fried panko crumbs and chopped fried sage leaves; this is your crumb to roll the pork in once cooked. PORK FILLET 1. Trim the fillet well of any sinew, fat and silver skin, wrap in cling film and roll very tightly to form perfect barrel. 2. Tie the ends and cook this in the cling film in a water bath at 58°C for 30 minutes. Remove from the cling film, season well, then sear in a very hot pan with oil and foaming butter.

Chef Magazine / Issue 32 / November / 2013

190

Once well browned all over remove from pan and brush with some of the sauce reduced to a glaze, then roll well in the crumb before carving into 1" medallions (2 per portion).

APPLE PURÉE 1. Peel, core and slice the Saltcote Pippin apples and add them to a little acidulated water for 10 minutes. Keep one whole for the compressed apple, Keep peelings and core for sauce. 2. Drain well and cook gently in a little butter under a lid, so that they cook in their own steam until very soft, purée in a vita-prep or Thermomix until super smooth, add in the lemon juice, sugar and salt to taste. SAUCE 1. Fry the pork trim until well browned, then add the shallots and trimmings from the apple, caramelise well, deglaze the pan with cider vinegar and white wine and reduce to a syrup. 2. Add the dark brown chicken stock, 4 sage leaves, 12 black peppercorns and cook slowly until reduced by half, pass through a fine sieve and reserve. COMPRESSED APPLE Cut small discs of apple and vacuum pack on full vac with a little sharp apple juice and leave for an hour or until translucent.

F LEEK 1. Wash well, paying particular attention to the root, cut in half down its length leaving on all root and green top, cook gently in a sealed bag with a little duck fat at 85°C for 40 minutes or until soft but still holding its shape. 2. Refresh in iced water, remove, hold the leek so that the root only is in a hot fryer to crisp it golden brown, then char the leek in a hot pan before serving. PUFFED SKIN 1. Remove all fat from skin and score lightly. 2. Cook sous vide at 80°C for 12 hours, remove, drain well then dry in either a low oven or a humidifier until brittle, then deep fry in hot oil until puffed and crisp. Salt lightly. TO SERVE Assemble dish as in the picture or however you feel like at the point of serving.

192

FREDERICK FORSTER

194

F SERVES

White asparagus, Tomme de Corse, hazelnut and pear dressing

INGREDIENTS

METHOD

20 cooked spears medium white asparagus 1 poached Comice pear 6 tbsp hazelnut dressing 50g toasted whole hazelnuts 30g summer truffle 100g Tomme de Corse cheese 24 sprigs fennel shoots Salt and pepper

ASPARAGUS 1. Boil the 6 litres of water and add the table salt. 2. Make a paste with the other flour and water and then whisk ito the boiling liquid. 3. Peel the asparagus then boil in the water till just done (6-7minutes). 4. Refresh and then keep to one side.

ASPARAGUS 20 spears medium, white asparagus 8 tbsp plain flour 1.2 litres of cold water 6 litres water 150g table salt POACHED PEAR 1 Comice pear POACHING LIQUOR 2 star anise 2 cloves 3 litres of water 300g caster sugar ½ cinammon stick 400ml white wine vinegar 100ml white wine HAZELNUT DRESSING 120g Dijon mustard 25ml chardonnay vinegar 60ml iced wine vinegar 500ml hazelnut oil Salt and pepper 2 tbsp pear purée

POACHED PEARS 1. Place all the poaching liquor ingredients together and bring to the boil. 2. Place the peeled whole comice pear inside and poach for 10-12 minutes. 3. Remove from heat and leave to cool inside the liquor. HAZELNUT DRESSING 1. Place the mustard, vinegar, seasoning, pear purée and iced wine into the blender. 2. Gradually add the oil until emulsified and a thick vinaigrette has formed. 3. Place in a bowl over ice until later. TO SERVE 1. Season the asparagus with malden salt and pepper and place flat on the plates. 2. Drizzle some dressing over and around the asparagus. 3. Spoon some diced pear and toasted hazelnuts over the asparagus. 4. Finally top with summer truffle slices, Tomme de Corse shavings and fennel shoots.

Chef Magazine / Issue 36 / July / 2014

196

SARAH FRANKLAND

SERVES

Poached apple cannelloni centerd with jasmine bavarois and hazelnut ice cream

INGREDIENTS JASMINE BAVAROIS 250g milk 225g whipping cream ½ vanilla pod, split and scraped 10g jasmine tea 40g egg yolks 40g caster sugar 2½ leaves gelatine APPLE CANNELLONI 100g caster sugar 300g water ½ vanilla pod, split and scraped 50g lemon juice 4 Granny Smith apples BLACKBERRY SAUCE 350g blackberry purée 25g sugar 5g pectin rapid set

Chef Magazine / Issue 29 / June / 2013

198

METHOD CHOCOLATE BRETON SABLE 40g egg yolks 80g icing sugar 80g sea salted butter, softened 100g flour 12g cocoa powder 7.5g baking powder APPLE FOAM 4 leaves gelatine 400g apple juice 8g egg white powder CHOCOLATE LOOPS 100g tempered chocolate GARNISH Fresh blackberries Jasmine flowers Roast hazelnuts Neutral glaze Hazelnut ice cream

JASMINE BAVAROIS 1. Place the milk, cream and vanilla into a pan and bring to the boil. 2. Add in the jasmine tea leaves, cover with cling film and allow to infuse for 10 minutes. 3. Strain the cream mixture and replace back into a pan and bring back to the boil. 4. Place the egg yolks and sugar into a bowl and whisk until light in colour. 5. Place the gelatine into cold water and soak. 6. When the cream mixture has boiled, take off the heat and mix a third into the egg yolk mixture, replace all back into the pan and cook to 85˚C. Add the gelatine and strain through a fine sieve. 7. Allow to cool to blood temperature. 8. Semi whip the whipping cream and old through the jasmine anglais, pipe into the cylinder mould and allow to set in the freezer.

APPLE FOAM 1. Place the gelatine into cold water and allow to soften. 2. Bring a quarter of the apple juice to the boil, add the soaked gelatine and return the mix to the remaining apple juice. 3. Whisk in the egg white powder and place into a gas gun with 2 cartridges. 4. Refrigerate until required.

BLACKBERRY SAUCE 1. Place the blackberry purée into a pan ad bring to the boil. 2. Mix together the sugar and pectin. 3. Whisk into the boiled purée and cook for 1 minute, place into a shallow container and allow to cool. 4. Once cool, place into a sauce bottle.

TO SERVE 1. Take the apple cannelloni out of the fridge and cut into 6 x 7cm lengths. 2. Place the cooked Breton sable onto the left hand side of the plate. 3. Place the chocolate loops on the Breton sable. 4. Carefully insert the apple cannelloni tube through the chocolate loop and position it in the middle on the top of the breton sable. 5. Squeeze some blackberry sauce onto the plate and top with blackberries, jasmine flowers and hazelnuts. 6. Place on the quenelle of hazelnut ice cream. 7. Squeeze out the apple foam into a bowl, spoon gently onto the plate and serve immediately.

CHOCOLATE BRETON SABLE 1. Place the egg yolks and icing sugar into a kitchen aid bowl and beat until light in colour. 2. Add in the softened butter and lastly the dry ingredients.Place onto a floured tray and allow to rest in the fridge. 3. Roll out the Breton dough to a 4mm thickness and cut 2.5 x 7.5cm, place into the flexi mat mould and cook for 1015 minutes at 160°C. 4. Allow to cool.

CHOCOLATE LOOPS 1. Cut an acetate sheet 7 x 16cm. 2. Pipe 6 lines of tempered chocolate onto the acetate sheet 1cm apart along the 16cm length of the sheet, join the lines together with chocolate along the 7cm length of the sheet. 3. Curl up the acetate and place into a 5cm diameter ring and allow to set. 4. Remove from the acetate sheet before serving.

Image © © Roméo Balancourt

200

ERIC FRECHON

SERVES

Stuffed pasta cooked au gratin, with black truffles, artichokes, duck foie gras and mature parmesan

INGREDIENTS

METHOD

PASTA 4 large “Candele” pasta 2 litres of chicken stock

PASTA 1. Bring the chicken stock to the boil in a baking dish and put in the pasta. 2. Cook at a simmer for 5 minutes. 3. Drain into another dish, cover with cling film and set aside at room temperature.

PASTA STUFFING 4 artichokes 1 lemon 100g flour 50g black truffle 100g foie gras Salt and pepper MORNAY SAUCE 20g unsalted butter 20g flour 200ml milk 10cl truffle juice 150g grated Emmental cheese 50g mature parmesan (for grating over the top) Salt and pepper SAUCE SUPREME 25cl chicken stock 20cl whipping cream TRUFFLED CHICKEN JUS 20cl chicken jus 2.5cl truffle juice 40g truffle breakings GARNISH 4 wild rocket leaves 4 frisee lettuce leaves

STUFFING 1. Pour the water together with juice of a squeezed lemon into a mixing bowl. 2. Remove the artichoke stems then trim the hearts with a knife. 3. Set aside in the acidulated water. 4. In a pot combine the flour with 2 litres of water and the juice of the remaining half lemon. Add salt. 5. Immerse the artichoke hearts and cook for 40 minutes. 6. Leave to cool in the cooking water. Drain, remove the choke then trim the hearts into very small cubes. Set aside in the fridge. 7. Meanwhile cut the foie gras into small dice. Chop the black truffle finely. 8. In a mixing bowl, mix the foie gras, the artichokes and the black truffle. Add salt and pepper. 9. Set aside the stuffing in the fridge in a piping bag. MORNAY SAUCE 1. Melt the butter in a sauté pan. Add the flour. Cook for 2 minutes on a low heat. Add the cold milk then mix well. Cook for 5 minutes on a low heat. 2. Add the truffle juice and the Emmental. Remove and set aside in a bain-marie.

Chef Magazine / Issue 40 / April / 2015

202

SAUCE SUPREME 1. In a saucepan, reduce the chicken stock with the whipping cream until a coating consistency is reached. 2. Set aside in a bain-marie. MORNAY SAUCE 1. Melt the butter in a sauté pan. Add theflour. 2. Cook for 2 minutes on a low heat. Add the cold milk then mix well. Cook for 5 minutes on a low heat. TRUFFLED CHICKEN JUS 1. Boil the chicken jus in a sauté pan. Add the truffle juice and breakings. 2. Allow to reduce until a coating consistency is obtained. ASSEMBLING THE PASTA 1. Cut each “Candele” pasta into 8cm lengths. 2. Stuff with the truffle, artichoke and foie gras stuffing. 3. Place 3 pasta pieces in a baking dish next to each other. Cover with Mornay sauce. 4. Grate the mature parmesan over the pasta. Brown the pasta under a salamander grill. TO SERVE 1. Place the 3 baked pasta on a flat plate. 2. Dress the plate with the sauce supreme and the truffle juice. Add a leaf of wild rocket and a leaf of frisee lettuce. 3. Serve immediately.

Image © Philippe Barret

BGSmith/shutterstock.com

G PIERRE GAGNAIRE DANIEL GALMICHE C H R I S G A LV I N ANDRE GARRETT FRÉDY GIRARDET DAV I D G I R A R D BRETT GRAHAM PA U L WAY N E G R E G O R Y

206

PIERRE GAGNAIRE

SERVES

Pompadour potato gnocchi with saffron, artichoke and orange broth, aged Gouda and hazelnuts

INGREDIENTS

METHOD

GNOCCHI 2 large potatoes 3 tbsp Parmesan, grated ¼ cup flour, plus ¼ cup to work the dough 1 egg yolk pinch powdered saffron 3½ tbsp chicken stock 4 tsp unsalted butter

GNOCCHI 1. Cook the potatoes in their skins, in a large pan of boiling, salted water for about 40 minutes. Remove the skins while still hot, and press the flesh through a tamis (a fine-mesh drum sieve). 2. Put 2½ oz in a big bowl and incorporate the Parmesan, flour and egg yolk, mixing well between each addition. Season with salt and add the saffron. Work the mixture until the potato and flour paste is uniform in texture. 3. Shape into a long sausage-shape, ½ in thick, on a board dusted with flour, then divide the dough into short lengths for the gnocchi, shaping them with your fingers. 4. Poach the gnocchi in 1½ pints of salted water with the chicken stock added. Drain and place in a baking dish. Pour a little artichoke broth over them, and dot with small pats of butter. At the last moment, place the gnocchi in a hot oven (180°C) for 5 minutes.

HAZLENUTS 12 fresh, shelled hazelnuts 1 egg white, beaten BROTH 5 artichokes ½ lemon A pinch of flour A splash of peanut oil 1 ⅓ cups chicken stock Peel of 1 orange ¼ lb aged Gouda cheese, shaved with a vegetable peeler Salt and pepper

HAZELNUTS Roll the hazelnuts in the beaten egg white, sprinkle with salt, and dry in the oven (125°C) for 30 minutes.

Chef Magazine / Issue 20 / September / 2011

208

BROTH 1. Separate the artichoke leaves from the hearts, then cut around the hearts with a very sharp knife and rub them with the ½ lemon. Place in a pan of cold water with a little lemon juice, flour and oil, and cook for 35 minutes. 2. Drain, set aside the leaves and cut the hearts into quarters. Cook the artichoke leaves in the chicken stock with the orange peel for 25 minutes. Leave to infuse for a further 10 minutes, then strain the broth (it should be greenish and slightly bitter). TO SERVE 1. Place a couple of spoonfuls of gnocchi on each plate, set a quarter of warm artichoke heart beside them, and cover with a few shards of Gouda cheese. 2. Sprinkle with the toasted hazelnuts and pour over some hot artichoke broth.

210

DANIEL GALMICHE

Roasted marshland lamb with confit brisket, artichoke and aubergine

INGREDIENTS CONFIT BRISKET 1 lamb brisket, rolled 1 bulb garlic 4 sprigs thyme 1 onion, small 5 black peppercorns 1 handful tomatoes, fresh, peeled, chopped Vegetable stock, as needed Salt and pepper, to taste CONFIT PEPPERS 1 red pepper 1 yellow pepper 30ml olive oil LAMB RUMP 1 lamb rump Oil from confit peppers, as needed 1 sprig thyme

METHOD AUBERGINE PURÉE 4 aubergines 8 sprigs thyme Sea salt, as needed Olive oil, as needed Double cream, reduced, as needed Salt and pepper, as needed AUBERGINE CRISP 1 aubergine icing sugar, as needed Sea salt, as needed ARTICHOKES Small globe or Provence Violet artichokes Vegetable stock, as needed Confit brisket Basil leaves, as needed Pigs cauls, as needed Lamb jus, as needed

Chef Magazine / Issue 25 / September / 2012

212

CONFIT BRISKET 1. In a heavy-based pan, colour the brisket in a thin film of oil. 2. Once uniform, remove and add the garlic, thyme, onion and peppercorns. Colour evenly and return the brisket to the pan. 3. Cover with vegetable stock, bring to a simmer and skim the fat. 4. Cover with foil, place in a preheated oven at 120°C and cook slowly for 10 hours, or until falling apart. 5. Once cooked, leave to cool for 1 hour. 6. Remove from the pan and flake the meat into a bowl. Season to taste. Reduce the juice and add to the meat. 7. Add tomatoes and mix well until it forms a paste. 8. Split into golf ball sized portions and store in the fridge until needed. CONFIT PEPPERS 1. If you have a steamer, remove the skin of the peppers using a blowtorch. Place the peppers in a tray, cover with cling film and cook in a steam oven for 8-10 minutes. 2. Alternatively, remove the skin of the peppers using a blowtorch. Cook in olive oil at 80°C for 10 minutes. When soft, but still firm to the touch, remove and keep aside. LAMB RUMP 1. Trim all excess fat from the rump. 2. If using a water bath: vacuum adding a drizzle of olive oil and thyme and cook at 58°C for 2½ hours. 3. For traditional method: colour the rump in a sauté pan with a light film of oil. Place in a preheated oven at 160°C for 12- 14 minutes, turning half way. Remove from heat, rest and flash to serve when needed.

AUBERGINE PURÉE 1. Halve the aubergine; score the flesh and place in a tray. 2. Spread the thyme evenly into the cut, season with sea salt and drizzle with olive oil. Cover with foil. Bake at 160°C for 1 hour. 3. Remove from oven and spoon the flesh onto dry kitchen towel. 4. Blitz in food processor, purée the flesh and slowly add the reduced cream until smooth. Season to taste. 5. Pass and reserve. Heat for service. AUBERGINE CRISP 1. Thinly slice the aubergine length ways. Place onto silicone mat lined tray. 2. Dust with icing sugar and season with sea salt. Place second tray on top to press. 3. Bake at 160°C for 10 minutes. 4. Dry out in hot cupboard for 6-8 hours. Store in dehydrator to obtain a fine crisp. ARTICHOKES 1. Prep artichokes down to the heart. Store aside in lemon water to avoid discolouration. 2. Cook in vegetable stock and simmer until the heart is tender. 3. Remove, cool and pat dry. 4. Place one lamb brisket ball on each artichoke heart. Finish with 1 basil leaf. Wrap in pigs cauls. 5. To serve, panfry until evenly coloured. Poach in stock until hot and glaze with lamb jus. TO SERVE Roast the rump on the fat side until coloured. Serve as pictured.

DANIEL GALMICHE

Dark Andoa chocolate cylinder, ginger ice cream and Tonka bean foam

INGREDIENTS CHOCOLATE CYLINDER 100g Valrhona Andoa Organic 70% couverture GINGER CAKE 20g self-raising flour 20g sugar 1 pinch ground giner 1 pinch bicarbonate of soda 6g butter 6g egg 1 tsp golden syrup 25g hot water MILK CHOCOLATE GANACHE 150g UHT 35% cream 100g Valrhona Jivara couverture GINGER ICE CREAM 250g milk 35g milk powder 40g powdered glucose 150g sugar 4g stabilizer 1 pinch fresh ginger, grated

METHOD CRISPY TUILLE 125g fondant blanc 100g glucose 25g dark chocolate 66% TONKA BEAN FOAM 100ml milk 20g egg yolk 5g sugar 1 pinch Tonka bean, freshly grated TO SERVE 6 fresh cherries, pitted and diced

CHOCOLATE CYLINDER Temper on the rhodid (cellulose) acetate to form the cylinders. GINGER CAKE 1. Combine the ingredients. 2. Bake at 180°C for 15 minutes. 3. Cut out a disc to allow it to fit the base of the chocolate cylinder. MILK CHOCOLATE GANACHE 1. Prepare one day in advance. 2. Boil the cream. 3. Pour on the chocolate and emulsify. When cold, whip to a soft peak. GINGER ICE CREAM 1. Boil the liquid. 2. Add all ingredients and boil again. 3. Remove from the heat and allow to infuse. 4. Pass and churn. CRISPY TUILLE 1. Cook the fondant and glucose to 153°C. 2. Add the chocolate. 3. Allow to cool. 4. Blitz and pass onto a silicone mat. 5. Bake at 160°C or until the mix bubbles.

Chef Magazine / Issue 25 / September / 2012

214

TONKA BEAN FOAM 1. Boil the milk. 2. Whisk the yolk and sugar together. 3. Add the yolk mix and the Tonka bean to the milk. 4. Cook at 84°C. 5. Blitz with the hand blender to the create foam. TO SERVE 1. At the bottom of the chocolate cylinder, layer the components as follows: ginger cake, milk chocolate ganache, chopped cherries, ginger cake and milk chocolate ganache. 2. On top, place a quenelle of ginger ice cream. Finish with the crispy tuille. Garnish with Tonka bean foam. (As pictured).

216

CHRIS G A LV I N

C H R I S G A LV I N

SERVES

Native lobster, celeriac purée, summer vegetables and its own jus

INGREDIENTS

METHOD

LOBSTER 4 native lobsters 450 – 500g each Black peppercorns Dried fennel Banana shallot

LOBSTER 1. Bring a pan of water to the boil, large enough to hold both lobsters. Flavour with peppercorns, sliced shallot and the dried fennel, and add a pinch of salt. Hold the water just below the boiling point and cook both lobsters for 2 minutes. 2. Take out and remove the tails and claws, replace the claws and cook for a further 3 minutes. Crack the tails and remove the meat, being careful to keep the tail end complete. Slice the tail meat in half lengthways and remove the digestion track. Set aside in the fridge. 3. When the claws are ready, crack open with the back of the knife and remove the meat carefully keeping it intact, remove the meat from the knuckle and keep also. 4. Set all aside until service. Clean out the head and tail part of the lobsters and trim with scissors for service.

LOBSTER JUS The lobster shells, roe and trimmings 4 tbsp lobster fumet 50g brown butter 2 tbsp sherry vinegar Fleur de sel CELERIAC PURÉE 1 celeriac 50g butter Fleur de sel ½ Granny Smith apple VEGETABLES 20g fresh peas 20g fresh broad beans 2 new season carrots

LOBSTER JUS 1. Crush all the heads and bones and roast in a hot pan. Remove from heat and add the roe, turn over the bones then deglaze with the vinegar. 2. Return to the heat and add the fumet, cook out slowly for 5-6 mins, season and pass through a tamis. Set aside.

Chef Magazine / Issue 19 / July / 2011

218

CELERIAC PURÉE 1. Chop the celeriac and apple into small dice. Place into a vacuum bag with the butter and a pinch of salt and cook in a water bath at 85°C or in a steam oven until soft. 2. Drain all from the bag and purée in the Thermomix until smooth and homogenous, check the consistency and seasoning and set aside. VEGETABLES Peel and trim the carrots. Blanch the peas, beans and carrots in separate seasoned boiling water and refresh. Pod the peas and beans and set aside. TO SERVE 1. Heat a flat cresset dish with a little olive oil, season the lobster parts, sear the parts presentation-side-down, cover with tin foil and place in warm oven for 3 minutes. 2. Boil a small pan of water and reheat the vegetables, drain and brush with a little clarified butter and season with fleur de sel. 3. Warm the purée and swipe over 2 opposite sides of the plate with a small palate knife. 4. Place the trimmed head and tail parts on to the plate, take out the lobster and arrange on the plate with the vegetables, spooning around the jus.

220

ANDRÉ GARRETT

SERVES

Tartare of south coast mackerel

INGREDIENTS TARTARE 2 large mackerel, cleaned filleted, pinboned and skinned 1 lime 2 tbsp rice wine vinegar 1 tsp light soy sauce 2 tbsp extra virgin olive oil 2 tbsp finely chopped chives Pinch fleur de sel PICKLED BLACK RADISH 1 black radish, scrubbed and finely sliced 50g water 50g white wine vinegar 50g white sugar COD ROE PURÉE 1 smoked cods roe 100g white bread soaked in milk 150-200ml extra virgin olive oil Juice ¼ lemon White pepper

METHOD SMOKED EEL BEIGNETS 1 fresh smoked eel 50g T55 flour 35g cornflour Juice and zest of half a lime 1 egg yolk 2 tbsp iced water TO SERVE Pickled cucumber Thinly sliced breakfast Radish on mandolin, set in iced water English Exmoor caviar, 5g per portion Baby pak choy sprouts

TARTARE 1. Once the mackerel has been skinned lay on a clingfilm lined tray and set in the blast freezer for a few minutes to set, with a sharp knife dice the mackerel into 5mm equal pieces. 2. When ready to serve dress with the lime zest, vinegar, soy and oil until the correct taste point is found, season with fleur de sel and taste, fold through the chives. PICKLED BLACK RADISH When the radish is scrubbed, slice very finely on the mandolin or meat slicer at 1 mm thickness, bring the pickle ingredients to the heat to dissolve and cool, vacuum some pickle with the radish slices for 2 hours. COD ROE PURÉE 1. Soak the cods roe in warm water to soften, peel off the thin skin and membrane, chop up the roe and add to blender, add the bread but keep back the milk, season with a little white pepper and blend to a smooth paste. 2. Slowly incorporate the olive oil being carful to keep the emulsion, if its getting to thick add a little warm milk, continue until you have a smooth unctuous purée, check seasoning and finish with a little lemon juice, pass through a chinois and fridge.

Chef Magazine / Issue 35 / April / 2014

222

SMOKED EEL BEIGNETS 1. Portion the eel into 3cm batons. 2. Mix the yolks, flours, zest and juice together, season with fleur de sel, mix in the water to form a batter, pass the eel through flour then the batter and fry on 180°C, drain and add a final zest of lime and salt. PICKLED CUCUMBER Peel 1 cucumber and cut into 4 pieces, vacuum on high and set in fridge for half a day, when needed take out the vacuum and slice 24 long slices on the mandolin and 24 x 3 cm batons, place into the same pickle liquor as before for 5 minutes and drain, roll the slices and set aside. TO DRESS 1. Pour 2 tablespoons of smoked cod roe purée onto a large flat plate, spread the purée round to a ring, add 3 disks of radish then dress the tartare into 3 piles, top with another slice of radish, drop 3 eel beignets between the disks. 2. Top each tartare with a small amount of caviar and sprinkle the pak choy sprouts around, finish the dish with a drizzle of lemon infused oil.

ANDRÉ GARRETT

SERVES

Dark chocolate palet with mango sorbet

INGREDIENTS

METHOD

SORBET 200g frozen mango purée 50g sugar 100g water 10g glucose

SORBET 1. Defrost the purée, boil the sugar, water and glucose together, pour onto the mango purée. 2. Then pass through a sieve and churn in an ice cream machine, following the manufacturer’s instructions.

DARK CHOCOLATE PALET 350g 72% Valrhona chocolate 250g whipping cream 30g trimoline (inverted sugar syrup) 60g cold unsalted butter BASE 4-5 crushed digestive biscuits 20-30g melted white chocolate HAZELNUT CREAM 250ml whipped double cream 30g hazelnuts, chopped TO SERVE Melted white chocolate, as needed

DARK CHOCOLATE PALET 1. Gently melt the chocolate over a bain marie. Warm the cream and trimoline gently over a low heat. When the chocolate is melted fold the cream into the chocolate and emulsify the two together (both chocolate and cream must be only just warm or the mix will split). 2. Fold the cold butter into this until there is a smooth chocolate mix to go into the moulds. BASE 1. Mix the biscuits and chocolate together. Press the mix into the moulds in a very thin layer with a spoon; pour in the chocolate palet mix to reach the top of the mould. 2. Set aside in a cool place (but not the fridge) for 4 hours to set.

Chef Magazine / Issue 24 / July / 2012

224

HAZELNUT CREAM Mix both ingredients together and reserve. TO SERVE 1. Dress the plates with a swipe of melted chocolate using a small brush. With a blow torch, heat the metal rings very gently so the palet will come free. 2. Being careful, with a palette knife lift the ring with the chocolate inside then release the palet and it should slide out onto your plate. If it is still stuck repeat with the blow torch on a low heat to loosen some more. 3. Form the sorbet into quenelles and add to the other end of the chocolate swipe, finally add the hazelnut cream to a piping bag and squeeze out the cream at the other end of the swipe.

226

DAV I D GIRARD

DAVID GIRARD

228

G Light praline mousseline

INGREDIENTS

METHOD

MOUSSELINE 150g cream, infused with roasted hazelnuts 14g Gelatin 700g Cacao Barry hazelnut piemont praline 50% 2g salt 1 kg whipped cream, infused with hazelnuts

MOUSSELINE 1. Boil the cream and pour over the hazelnut praline paste. 2. Add the gelatin and salt and combine. 3. Cool down and add the whipped cream. Chill.

FEUILLANTINE PIPE 900g Cacao Barry hazelnut piemont praline 50% 450g Cacao Barry Paillete feuillantine 225g Cacao Barry Excellence 55% PINEAPPLE SORBET 1 litre pineapple juice 50g lemon juice 50g white rum 200g sugar 50g glucose powder 4g stabiliser CHOCOLATE STREUSEL 600g butter 600g sugar 600g almond powder 450g flour 120g Cacao Barry extra brute cocoa powder 9g salt

FEUILLANTINE PIPE 1. Melt the 55% dark chocolate and praline. 2. Fold in the feuillantine. 3. Roll down to 5mm and use to form pipes, to be filled with the mousseline. CHOCOLATE STREUSEL 1. Mix together the dry ingredients then rub in the butter to create a breadcrumb consistency. 2. Cover and chill for minimum 2 hours. 3. Transfer to a lined baking sheet, evenly spread, bake at 175°C for 15 minutes, stirring and turning a couple of times, break up any large clumps. 4. Allow to cool in tray. TO ASSEMBLE 1. Arrange the chocolate struesel on the plate. 2. Fill the pipes with the mousseline and place on the soil . 3. Garnish with fresh cress for the colour. 4. Quenelle the sorbet and decorate with a fine sugar pull on top.

GARNISH Fresh cress Pulled sugars

Chef Magazine / Issue 39 / January / 2015

230

FRÉDY GIRARDET

SERVES

Grilled turbot, red onion compôte, young leeks, sour pistachio oil emulsion

INGREDIENTS TURBOT 4 fillets turbot (taken from the back fillet), about 150g each 4 new season leeks 20g blanched pistachios 20g butter 1 tbsp grapeseed oil 1 tbsp balsamic vinegar 1 splash red wine vinegar 3 tbsp spiced juice 2 pinches pink peppercorns Cayenne pepper Salt and pepper PISTACHIO OIL EMULSION 4 tbsp pistachio oil 2 tbsp lemon juice Salt and pepper RED ONION COMPOTE 400g red onions 350ml strong red wine 70ml red wine vinegar 350ml water 50g honey 10g butter Salt and pepper

METHOD SPICED JUICE (MAKES 1.5DL) Sole bones 100g mirepoix (carrots, celery and leeks in small dice) 1 bouquet garni (thyme, parsley, bay leaves), 1 tomato 1 tbsp tomato purée 1 levelled tsp ras el hanout (mix of north African spices) 2 dl strong red wine 0.5 dl soya sauce 2 dl fish stock 1 tbsp oil Cayenne, salt and pepper

TURBOT 1. Season the turbot with salt and pepper. Add a little grapeseed oil. Keep it on the plate, wrapped in clingfilm, and chill in the fridge. 2. For the compôte, peel and chop the onions. Put them in a pot with enough red wine to cover. Cook slowly (about 30 minutes) until there is no liquid left. Add water to moisten. Add the honey and continue cooking slowly, for about 10 minutes. Keep checking to ensure the bottom of the pan does not burn. Add the butter, and some salt and pepper. Mix well and set aside. 3. For the pistachio emulsion, add together the pistachio oil and lemon juice. Emulsify with a hand blender and season. 4. Remove the two outside layers from the leeks, and the rest of the green which will not be used for this recipe. Clean and blanche for 3 minutes in salted boiling water. Cool in cold water, and drain. 5. Slice diagonally into 2cm-wide pieces, and set aside. 6. Cut the pistachios into small batons (lengthways). Set aside. SPICED JUICE 1. Wash the bones with a lot of water. Cut into small pieces. Cut the tomato into cubes. 2. Sweat the mirepoix with the oil in a pan. Add the bones. Let them get some colour. Add the ras el hanout and tomato puree. Mix and let it stick to the bottom of the pan before adding the red wine and the fish stock. Add enough water to cover. Bring

Chef Magazine / Issue 20 / September / 2011

232

3. 4.

this to the boil, skim, and add the bouquet garni. Allow to simmer for 30 minutes (uncovered). Pass through a fine strainer. Add the soy sauce. Reduce to 1.5dl. Keep in the fridge.

TO FINISH 1. Pre-heat the grill to a medium temperature (not too high). 2. Slowly, re-heat the leeks with 10g butter, rolling them gently, and add salt. 3. Re-heat the onion compôte, and add a splash of red wine vinegar. 4. Pour 3 tbsp of spiced juice into a small pot. Bring to the boil, and add 1 tbsp balsamic vinegar. Return to the boil, and remove from the heat. Add 10g butter and whisk to combine. Check for seasoning. 5. Grill the turbot for 2½ minutes on each side. TO SERVE 1. Place the onion compôte in the centre of the plate. Arrange the turbot on top, and sprinkle over with the pistachio batons. 2. Drizzle the pistachio emulsion around the outside of the plate. Add dots of the spiced juice around the emulsion. Garnish all over with pink peppercorns.

234

BRETT GRAHAM

SERVES

Roast British red grouse with red leaves and vegetable

INGREDIENTS 4 prime, new season’s, freshly plucked and gutted grouse, legs removed, room temperature 8 small red beetroot, washed 2 purple carrots, washed 1 small bunch of thyme 50g hazelnut oil 500g cherries, de-stoned, keep 8 for garnish 100g cranberry juice 2 red endive, 16 leaves separated 1 red radicchio, 16 leaves, separated 100ml of dry sherry 1 orange, juiced, 80g 100ml dry sherry 4 baby red onions, peeled, cut in half 20g balsamic vinegar 200ml brown chicken stock (buy fresh from a top supermarket) 10g dried blackcurrant powder (from health food shops) Sea salt 200g grape seed oil

METHOD POACHING LIQUID 60g table salt 3 litres water 1 head of garlic, cut in half 8 juniper berries, gently crushed 12 borage shoots 12 land of sea shoots 12 Pennywort Lemon zest and juice

Chef Magazine / Issue 37 / September / 2014

236

BEETROOTS AND CARROTS 1. Preheat the oven to 160°C 2. Season the beetroots and carrots lightly with salt. 3. Wrap individually with foil and 1 sprig of thyme. Bake in the oven for 3040 minutes, or until tender. 4. Remove from the foil and remove the skins using a damp cloth. 5. Portion the beetroot into segments and portion the carrots into 1cm rounds, set aside. 6. Warm the beetroots and carrots in the oven, lightly brushed with hazelnut oil ready for serving. CHERRIES 1. Take 8 de-stoned cherries and set aside for plating up. 2. Place the rest of the cherries and cranberry into a sauce pan and bring to the boil. 3. Continue to boil the cherries till there is no liquid left. 4. Place this mix into a blender and blend till you have a smooth purée. RED ENDIVE AND RADICCHIO 1. In a sauce pan melt the butter until it foams then remove from the heat. 2. Add the red endive and red radicchio and lightly colour. 3. Add the sherry and orange juice to the pan and make an emulsion. 4. Leave in a warm place until serving.

Image © Jonathan Glynn SMith

4. 5. 6.

Once coloured, flip the onions over and place into the oven. Bake for 10-15 minutes or until soft, remove from the oven and leave to rest for 10 minutes Carefully separate the layers of the onions, brush with the balsamic vinegar and keep in a warm place.

BABY RED ONIONS 1. Preheat the oven 160°C. 2. Heat a little grape seed oil in a frying pan on COOKING THE GROUSE the stove. 1. Preheat the oven to 160°C. 3. Add the red onions, cut side down, colour 2. Bring all the ingredients of the poaching until dark golden brown liquid to 70°C.

5. 6.

Place the grouse in this liquid and continue to cook at this temperature for 9 minutes or until the grouse firms up. After 9 minutes take out of the liquid with a slotted spoon. Drain the grouse onto kitchen paper towel and continue to dry the whole crown of the grouse. Discard the poaching liquid. Heat a frying pan with a little grape seed oil and season the grouse with a little salt. Pan fry the grouse and colour the whole crown golden brown.

Once coloured, place the grouse into the oven and continue to cook for 4-5 minutes or until equivalent to medium rare steak temperature, 50-52°C. 8. Remove from the oven, take out of the pan and rest. Place the frying pan back onto the heat, add the sherry and reduce by two thirds. 9. Add the stock and continue to reduce by two thirds or until sauce consistency. Once reduced set aside. 10. Carve the breasts from the grouse and keep warm in the sauce.

TO SERVE 1. Dot the cherry purée around the plate. 2. Place the beetroot, carrot and red onion around the plate. 3. Drain the endive and radicchio and place around the plate. 4. Slice the breasts in half, length ways, and place around the centre of the plate. 5. Sauce with the juices from the grouse pan, in and around the breast and vegetables. 6. Finish with a sprinkling of blackcurrant powder.

238

PAU L W AY N E GREGORY

PAU L WAY N E G R E G O RY

240

G Equateur chocolate mousse with a set mango and passion fruit compote

INGREDIENTS

METHOD

CHOCOLATE MOUSSE 180g eggs 70g sugar 230g Cacao Barry Pure Origine Equateur 76% 400g cream

CHOCOLATE MOUSSE 1. Make a sabayon by whisking the eggs and sugar over a pan of simmering water. 2. When whisked to a ribbon stage the mix is ready, remove from the heat. 3. Whip the cream to a ribbon stage and melt the chocolate to 45°C. 4. Add one third of the cream to the chocolate until fully incorporated. Gently fold in the sabayon by adding gradually. 5. Fold in the remaining cream gradually. 6. Place the mousse in a plastic container and store in the fridge until needed.

LACE TUILE 1. Melt the butter and glucose in a pan over a low heat. 2. Mix the sugar and pectin together then add the water to the sugar mix. 3. Place the mix into a pan and bring to the boil. 4. Place mix into a plastic container and place in the fridge until firm. 5. To cook, spread on a silicone mat and bake at 180°C. Allow to cool.

SWEET SHORT CRUST 1. In a mixer, cream the butter and sugar together. Add the eggs slowly. 2. Sieve the flour, corn flour and salt together and fold in. 3. Rest in the fridge before baking. 4. Bake in a ring at 160°C. If you have an oven with a draft door leave open or let out the steam half way through baking. 5. Bake for 20-25 minutes. Allow to cool.

LACE TUILE 100g butter 50g glucose 150g sugar 3g pectin apple 60g water MANGO AND PASSION FRUIT SET COMPOTE 100g sugar 50g water 1 vanilla pod, seeds only 1 ripe mango, peeled, de-stoned and diced 200g passion fruit purée 2g pectin apple 20g Cacao Barry Mycryo® SWEET SHORT CRUST 300g butter 200g icing sugar 75g eggs 500g flour 40g corn flour 3g salt

MANGO AND PASSION FRUIT SET COMPOTE 1. Place the sugar and water in a pan and place over a light heat. 2. When the sugar has melted, add the vanilla seeds. Bring to 118°C. 3. Add the diced mango and take off the heat. Cover with a metal tray.

TO SERVE Unsalted butter, as needed Remaining juice from mango and passion fruit set compote

Chef Magazine / Issue 25 / September / 2012

When cool, drain the mix and return the liquid to the pan. Place on a medium heat. 5. Bring to the boil, then add the passion fruit purée. 6. Bring to the boil and add the pectin and reduce by 10%. 7. Take off the heat and add the Mycryo®. 8. Spoon the drained diced mango into the rings without packing down. 9. Add the passion fruit mix over the mango and allow to seep through the gaps. 10. Place the filled rings in the fridge to set. 11. Reserve any left over juice for garnish.

TO SERVE 1. Take the remaining juice from the mango and passion fruit set compote, warm and add a knob of butter; spoon onto the plate. 2. Place the set compote on to the short crust base as pictured. Quenelle the mousse on top of the set compote. Finish with the tuile.

H ANNA HANSEN M AT T H AY PAU L H E AT H C OT E J O C E LY N H E R L A N D RUTH HINKS MARK HIX PHIL HOWARD DANIEL HUMM RACHEL HUMPHREY GARY HUNTER

244

ANNA HANSEN

SERVES

Mozzarella, salted liquorice macadamias, pickled rhubarb, pomegranate molasses roast red onion and dandelion salad

INGREDIENTS SALTED LIQUORICE MACADAMIAS 200g macadamias ½ liquorice juice stick 1 tsp flaked sea salt 1 tbsp water POMEGRANATE MOLASSES ROAST RED ONION 3 red onions, peeled and cut in to eighths lengthways 80ml sherry vinegar 3 tbsp pomegranate molasses 50 ml extra virgin olive oil Salt and pepper PICKLED RHUBARB 500g forced rhubarb, washed, tope and tailed, split lengthways and cut in to 3cm batons 400ml rice wine vinegar 700ml water 250g demerera sugar 2 tsp flaked sea salt 2 tonka beans, ground 1 tbsp Szechuan peppercorns, ground 1 thumb ginger, peeled and sliced 1 red chilli, halved lengthways

Chef Magazine / Issue 35 / April / 2014

246

METHOD DRESSING 2 tbsp pomegranate molasses ¾ tsp liquorice paste 80ml sherry vinegar 120ml extra virgin olive oil Salt and pepper TO SERVE 6 balls mozzarella, each torn in to 3 3 bunches dandelion, washed and picked

SALTED LIQUORICE MACADAMIAS 1. Blitz the juice stick in a spice grinder with the salt. 2. Sprinkle liberally over the macadamias with the water. 3. Toss to coat then bake at 150°C for 10 minutes or so until golden. 4. Cool, coarsely crush and store in an airtight container until ready to serve. POMEGRANATE MOLASSES ROAST RED ONION 1. Toss all ingredients together in a bowl then tip in to a parchment lined roasting dish, cover with foil and bake for 30 minutes at 180°C. 2. Remove the foil, mix well and continue to roast for another 5 minutes or so until the onion is tender and beginning to caramelise. 3. Cool and refrigerate until ready to serve. PICKLED RHUBARBS: 1. Put the vinegar, water, demerera sugar, salt, tonka beans, peppercorns, ginger and chilli into a pot and bring to the boil. 2. Simmer for a minute or two then add the rhubarb. 3. Take off the heat, cover with a lid and leave to cool. Refrigerate until ready to use. DRESSING Whisk all ingredients together and season to taste. TO SERVE 1. Layer the dandelion, liquorice macadamias, roast red onion, pickled rhubarb and mozzarella on a large platter. 2. Sprinkle a little of the liquorice salt over the mozzarella and dress liberally. Serve immediately.

ANNA HANSEN

SERVES

Roast pollack, carrot and miso purée served with alexanders and tomatillo salsa

INGREDIENTS

METHOD

POLLACK 4 x 160g pieces of pollack 1 tbsp olive oil A decent knob of butter A squeeze of lemon

CARROT AND MISO PURÉE 1. Melt the butter in a heavy based saucepan. When it begins to bubble add the shallots, thyme and ginger. 2. When these begin to soften add the carrots and gently cook with a lid on for a further 10 minutes. 3. Add the cream and a slosh of water and continue to cook over low heat stirring from time to time until the carrots are tender. 4. Remove from the heat, stir in the miso and then purée the carrots in batches in a liquidizer until silky smooth.

CARROT AND MISO PURÉE 85g butter 100g shallots, diced 1 tsp chopped fresh thyme 20g peeled ginger, julienned 500g carrots, finely sliced into rounds 85ml cream A little water 65g white miso ALEXANDERS AND TOMATILLO SALSA 330g tomatillo, finely diced 200g alexanders, blanched and finely diced 60g lime, zest and pith removed with a sharp knife and finely diced 50g shallot, finely diced 30ml muscatel vinegar 20g coriander leaves chopped 12g chervil chopped 12g mint chopped 100ml E.V.O Salt and black pepper Bunch of watercress, washed and picked for garnish

ALEXANDERS AND TOMATILLO SALSA Mix the tomatillo, alexanders, lime, shallot, vinegar, herbs and extra virgin olive oil together and season to taste. Set aside. ROAST POLLACK 1. Preheat your oven to 180°C. 2. Heat the olive oil and butter over moderate heat in a heavy bottomed frying pan large enough to comfortably accommodate the fish.

Chef Magazine / Issue 33 / February / 2014

248

Once the butter has stopped bubbling, season the pollack pieces and place skin side down into the pan. Fry gently for 4 minutes or so until the skin is crisp and golden-brown. Squeeze over a little lemon juice then transfer the pan to the oven and cook for an additional 4-5 minutes basting in the pan juices a couple of times until the pollack is just cooked through. This will depend on the size of the fillet but it is done when the flesh is opaque and on the verge of flaking.

TO SERVE 1. Spoon some carrot and miso purée onto each plate. 2. Place a piece of Pollack on top and decent dollop of the salsa. 3. Scatter with watercress to finish.

250

M AT T H AY

SERVES

Cured Orford line caught pollack, textures of Kent heritage carrots, pickled radish

INGREDIENTS 1 x 600g pollack fillet centre cut, scaled and pin bones CURE FOR POLLACK 1 tsp fennel seed 1 tsp caraway 10 peppercorns, crushed 1 star anise, crushed 2 leaves green nori seaweed 200g fine sea salt 50g sugar Zest of 1 lemon

METHOD CARROT CANNON 4 x medium carrots 250ml carrot juice ¼ star anise Salt BROAD BEANS 100g fresh broad beans, blanched and podded 10g butter Pinch smoked salt

PICKLED RADISH 4 white radish 300g olive oil 120g Chardonnay vinegar Pinch salt

LOVAGE OIL 2 bunches lovage 250ml olive oil Salt to taste Sugar to taste

CARROT PURÉE 500g finely sliced carrots (all same thickness) 700ml fresh carrot juice ½ tsp ascorbic acid Pinch salt

TO SERVE 1 tbsp butter foam 1 tsp yuzu juice 100ml reserved radish liquor ¼ tsp wasabi Seasonal forage leaves (optional)

CURE FOR POLLACK 1. Blitz the spices, seaweed, salt, sugar and zest. 2. Cover the pollack and cure for 30 minutes 3. Wash off and pat dry. 4. Square cut the pollack into 4 x 10 x 5cm portions. PICKLED RADISH 1. Wash/dry the radish and vacuum pac with the pickling liquor (oil, Chardonnay vinegar, salt). 2. Steam for 8 minutes until al dente. 3. Plunge into ice water, chill and store in the liquor. 4. Heat to order in liquor. CARROT PURÉE 1. On a constant simmer cook the carrots in the juice with ascorbic acid. 2. After approximately 30 minutes the carrots should be very soft. 3. Strain the juice and reduce. 4. Blitz the cooked carrots and juice together, adding enough juice to get the correct consistency. CARROT CANNON 1. Peel 4 medium carrots shaping in to a smooth barrel 9 x 2½cm, place in a vacuum pac with the carrot jus and anise. 2. Vacuum hard and steam at 100°C for 12 minutes until perfectly cooked

Chef Magazine / Issue 30 / August / 2013

252

BROAD BEANS Reheat in water, butter and salt. TO SERVE 1. Heat a non stick pan with olive oil, place the pollack skin side down and cook each side 1½ minutes each side. 2. Add 1 tablespoon of butter foam and baste for 30 seconds. 3. Add 1 teaspoon of yuzu juice and leave 1 minute before serving. 4. Heat the carrot purée, the carrot cannon and radish (reserve some liquor for dressing). Check the seasoning. 5. Take 100ml of radish liquor and emulsify with ¼ teaspoon wasabi. Swipe the carrot purée, place the pollack on place, dress with broad beans and forage leaves (seasonally). 6. Dress the plate with radish and wasabi liquor, finish with seasonal leaves.

254

PAU L H E AT H C OT E

SERVES

Hash browns of black pudding with apple compote and mustard butter

INGREDIENTS

METHOD

MUSTARD BUTTER (MAKES 6-8 PORTIONS) 2 tsp white wine vinegar 4 tsp white wine 2 shallots, peeled and very finely chopped 1 tsp English mustard 4 dessertspoons double cream 250g hard unsalted butter, diced Salt and freshly ground white pepper 1 tbsp grain mustard

MUSTARD BUTTER 1. Place the vinegar, wine and shallots in a small pan and reduce by two thirds. 2. Add the English mustard, the cream and reduce a little more. 3. Add the butter dice and whisk in until amalgamated. Stir in seasonings to taste then pass through a fine sieve.

APPLE AND ROSEMARY COMPOTE 2 Bramley apples 20g butter Small sprig of rosemary

APPLE AND ROSEMARY COMPOTE 1. Peel and chop the apples, place the butter into a pan. When foaming add the apples and rosemary sprig and a dash of water. Cook until the apple is soft. 2. Pass the apples through a sieve adding a little sugar if necessary.

HASH BROWNS 450g of Maris Piper potatoes 1 egg white 4 slices of good black pudding 100g Lancashire cheese 1 tsp chopped chives 1 tsp chopped parsley Salt and pepper Sprigs of picked flat parsley

Yes Chef! Magazine / Issue 3 / October / 2007

256

HASH BROWNS 1. Leave the potatoes in the skins and cook in boiling water until very firm. Drain and peel. 2. Grate the potato into a bowl and mix with herbs. 3. Add a pinch of salt to the egg white, beat with a whisk and mix with the grated potato, season with salt and pepper. 4. Pat out a quarter of the mix in a circle larger than the black pudding. Place pudding and 1oz of cheese in the middle, fold over the potatoes and pat into a circle. TO SERVE 1. Shallow fry the hash browns at 160°C until golden brown. 2. Serve with apple compote and mustard.

258

J O C E LY N HERLAND

J O C E LY N H E R L A N D

SERVES

John Dory “goujonnettes”, coconut and curry sauce

INGREDIENTS

METHOD

600g John Dory

Prepare the fish and fillet; slice into 16 pieces.

VEGETABLES 12 mini carrots 1 head of broccoli ½ bunch of radish

SAUCE 1. Sweat the fish bones in olive oil. Add the diced onion, half the Granny Smith and cut into large pieces, half thegrated coconut and large pieces of pineapple. Add the curry paste and curry powder. 2. Moisten with 2 cans coconut milk. Add a little salt and pepper. Simmer for ¾ hour. Mix in a blender and pass through the chinois.

SAUCE ½ Granny Smith apple 1 onion 100g pineapple ½ fresh coconut 50g curry paste 1 tbsp curry powder 2 cans coconut milk Salt Pepper Olive oil TO SERVE ½ Granny Smith apple ½ fresh coconut 1 piece piquillos pepper

VEGETABLES Wash and prepare the vegetables. Bring the broccoli, carrots and radish to a boil separately until they are cooked al dente. TO SERVE 1. Cut the other half coconut in slices and let dry. 2. Cut the other half of the Granny Smith into thin slices. 3. Steam the john dory for 2 minutes. 4. Cut the piquillos pepper. 5. Arrange the john dory, cooked vegetables and piquillos pepper attractively in a bowl on top of the sauce, as pictured.

Yes Chef! Magazine / Issue 11 / September / 2009

260

262

RUTH HINKS

MAKES

X 7" CAKES

The Orchard gateaux chocolate and plum

INGREDIENTS MOUSSE Basic custard (crème Anglaise) 250g whipping cream 250g milk 100g egg yolks 50g caster sugar MOUSSE 300g custard base 450g whipped cream 35% 325g Cacao Barry Madifrolio 65% chocolate, melted PRUNE SPONGE 80g grated Tanzanie chocolate 75% 100g brown sugar 40g inverted sugar 100g T45 flour 4g baking powder 2g cinnamon powder 10g cocoa powder 130g whole eggs 130g liquid clarified butter 50g chopped prunes (soaked in Armagnac) PLUM JELLY (USE 150G PER RING) 450g plum purée 1g ascorbic acid 10g caster sugar 75g glucose 6.5g pectin NH 15g sugar 1 vanilla pod 10g plum powder

METHOD PLUM CRÈMEUX (USE 150G PER RING) 84g whipping cream 15g Trimoline 15g glucose 120g plum purée 145g Cacao Barry Alto el Sol 65% chocolate 75g cold whipping cream CRUMBLE LAYER (USE 50G PER RING) 20g butter 10g Mycryo cocoa butter 30g flour T45 soft 20g dark soft brown sugar 10g ground almonds 30g paillet feuilletine Zest of one lemon CHOCOLATE GLAZE 150g water 125g sugar 175g glucose 100g condensed milk 20g leaf gelatine, soaked 150g Callebaut 80% chocolate GARNISH Chocolate spirals Chocolate honeycomb Gold leaf, chocolate whispers Spray chocolate

MOUSSE Make a crème Anglaise and form an emulsion with the chocolate, then fold in whipped Cream.

2. PRUNE SPONGE 1. Mix the dry ingredients together. 2. Mix the eggs and melted butter. 3. Combine the two mixtures, add chopped soaked prunes and leave to rest overnight before baking at 180°C for 15-20 minutes. 4. Leave to cool then cut to 160mm diameter. PLUM JELLY 1. Bring the all the ingredients to the boil and boil for 5 minutes. 2. Weigh 150g into a 160mm ring and freeze. PLUM CRÈMEUX 1. Heat the cream, trimoline and glucose and add the plum purée. 2. Stir in half the mixture to the chocolate and make an emulsion. 3. Add the other half of the mix and blend well then add the cold un-whipped cream. and pour 150g onto the set plum jelly. CRUMBLE 1. Make a crumble with all the ingredients then weigh 50g into a 160mm ring and bake at 170°C until light and golden. 2. Once it is cooked and cooled, spray with cocoa butter and milk chocolate prevent humidity. CHOCOLATE GLAZE

Chocolate Glaze Chocolate Mousse Plum Jelly Plum Crèmeux

Chef Magazine / Issue 32 / November / 2013

264

Prune Sponge Crumble Layer

Boil the water, sugar and the glucose syrup, then add the condensed milk and the soaked leaf gelatine. Pour the mixture over the coverture, emulsify well and pass. Keep covered and use at 40°C to coat frozen cakes.

TO ASSEMBLE 1. Take the cooled crumble in its 160mm cake ring and place on top of this the 160mm prepared prune sponge. 2. Take the second cake ring containing the frozen plum jelly, and pour on 150g of the plum crèmeux and freeze. 3. Place the sponge and crumble layer on the jelly, sponge side down. 4. Pour the mousse into a ring then place the layered frozen plum jelly, crèmeux, sponge and biscuit base into the mousse, jelly side down – see diagram. 5. Put a plastic sheet on the top and press down to even off the bottom of the cake then freeze. 6. When the cake is frozen, reheat the glaze to 35°C and glaze. 7. When the glaze has set, spray the sides with red cocoa butter and allow to set for a few minutes. 8. Garnish with chocolate spirals, chocolate honeycomb, gold leaf, chocolate whispers and spray chocolate.

266

MARK HIX

SERVES

Grouse on toast with girolles

If you’re a grouse lover, this little starter is a good way to make the deliciously rich meat go that bit further. You can, of course, use wild ducks like teal, widgeon or snipe or partridge or pheasant. The girolles are one of the first late summer and autumn mushrooms and make this starter or snack a real little luxurious treat.

INGREDIENTS

METHOD

2 oven-ready grouse, preferably with their livers (or if not, buy 120g chicken or duck livers) 2 shallots, peeled and finely chopped 1 clove of garlic, peeled and crushed A couple of good knobs of butter 2 tbsp sherry A handful of dandelion leaves or small salad leaves, prepared and washed Salt and freshly ground black pepper 4 slices of white or brown bread cut 1cm thick from a small bloomer-style loaf 120-150g girolle mushrooms

DRESSING 1 tbsp cider vinegar mixed with 3 tbsp rapeseed oil

4. 5. 6.

Clean the livers, cut them into evensized pieces and dry them on some kitchen paper. Heat a good knob of butter in a frying pan and briefly fry the shallots and garlic for a minute or so without colouring. Season the livers and add to the pan and continue to fry on a medium heat for 2-3 minutes, stirring every so often. Stir in the sherry, then remove from the heat. Preheat the oven to 220°C/Gas mark 7. Rub the breasts of grouse with the remaining butter, season and cook them in the oven for 10-15 minutes, keeping them nice and pink. Meanwhile, chop the liver mixture by hand or in a food processor as finely or as coarsely as you wish, tasting and seasoning again if necessary. Heat a knob of butter in a frying pan and gently cook the girolles, seasoning them and turning them with a spoon during cooking.

Yes Chef! Magazine / Issue 15 / September / 2010

268

TO SERVE 1. Toast the bread on both sides, then spread with the liver mixture. 2. Remove the breasts from the grouse, slice and arrange on top of the liver mixture. 3. Shred any leg meat from the birds and mix with the salad leaves and dressing, season and arrange on plates. 4. Place the toasts in the centre of each plate and scatter the mushrooms over.

270

PHIL HOWARD

PHIL HOWARD SERVES

A tasting of Cornish mackerel with oysters, mussels, winkles and samphire

INGREDIENTS SMOKED MACKEREL PÂTE 50g smoking chips 1 x 300g mackerel, on the bone 1 tsp grapeseed oil Salt, as needed 2 native oysters, opened 2g fresh horseradish 1 tsp superfine capers Pinch celery salt Squeeze of lemon juice 40g crème fraîche MUFFINS 225g strong flour ½ tsp salt 115ml milk 25g unsalted butter ½ tsp sugar 10g fresh yeast 50g cornmeal TARTARE OF MACKEREL 1 x 300g mackerel, filleted, bones reserved 5cm piece of cucumber Salt, as needed 1 tsp white wine vinegar Pinch sugar 2 rock oysters, opened and juice reserved 1 egg yolk

Chef Magazine / Issue 24 / July / 2012

272

METHOD ½ tsp Dijon mustard Squeeze of lemon juice 1 ice cube 100ml grapeseed oil ¼ white onion ¼ leek ½ stick of celery 1 tsp lemon oil 500ml water 12g Sosa elastic 1 tsp superfine capers ¼ bunch of chives, finely chopped SALAD 1 x 300g mackerel, filleted 4 new potatoes 1 egg yolk ½ tsp Dijon mustard Squeeze of lemon juice Pinch salt and pepper 100ml grapeseed oil 12 mussels 20 winkles 8oz plain flour 330ml lager Pinch sugar Pinch salt 20g yeast 2 spring onions, finely sliced 40g samphire 1 tsp lemon oil

SMOKED MACKEREL PÂTE 1. Set up a smoker with chips and place it over a medium heat. 2. Score the whole mackerel, rub it with 1 teaspoon grapeseed oil, season it generously with salt and place it in the smoking compartment along with the bones from the two filleted mackerel. 3. Smoke it for 10 minutes, turn the mackerel for a further 10 minutes or until, when gently prized, the flesh lifts away from the bones. 4. Add the two native oysters to the smoker for the last 2 minutes. 5. Remove the mackerel and oysters, place the oysters in a bowl with 1 teaspoon of lemon oil and set aside in the fridge. 6. Once rested at room temperature for 5 minutes carefully lift the skin off the mackerel and remove the meat from the bones. Pick through the mackerel to ensure no small bones remain. 7. Grate the horseradish into the mackerel, add the capers, celery salt, lemon juice and crème fraîche and gently fold to create a loose and textured pâte. Set aside covered in the fridge. MUFFINS 1. To make the muffins mix the flour and salt in a food mixer. 2. Warm the milk, sugar, butter and yeast. 3. Add to the flour, knead to a smooth dough, transfer it to a fresh bowl and set aside in a warm place to proved for 1 hour. 4. Knock it back, lightly dust the work surface with the cornmeal, roll the dough out to a thickness of 1cm, cut it into 4cm discs, allow to prove for 10 minutes and then gently toast in a dry, non stick pan for 5 minutes either side or until the muffins are golden and cooked through. 5. Set aside covered with a cloth. TARTARE 1. Skin the mackerel fillets and dice them into ½cm dice. Set aside in the fridge. 2. Peel the cucumber, cut it into ½ cm slices,

cut out any seeds and dice. Sprinkle with salt, set aside for ½ hour. 3. Rinse thoroughly, squeeze it out and then season it with the vinegar and sugar and set aside. 4. Place the oysters, egg yolk, mustard and lemon juice and ice cube into a blender and blend to a smooth purée. 5. Gradually add the grapeseed oil to create a light oyster mayonnaise. Set aside in the fridge. 6. Sweat the onion, leek and celery in the lemon oil. Cover with 500ml water, bring to the boil and simmer for 20 minutes. 7. Pass through a fine sieve, add the reserved oyster juice and season with salt. 8. Add the sosa elastic powder, whisk vigorously to combine, return to the boil, simmer for 1 minute and pour the liquid onto a flat baking sheet, set aside until the liquid has set. 9. Cut 2 x 15cm squares from the gel, interlace with parchment paper and set aside in the fridge. 10. Mix 100g of diced mackerel with 60g oyster cream. Add the capers, cucumber, chives and set aside. SALAD 1. Trim the upper loin of the two mackerel fillets and set aside in the fridge. 2. Cook the new potatoes in salted water until tender, allow them to cool, peel them, cut into a ½cm dice and set aside. 3. Whisk the egg yolk, mustard and lemon juice briefly. Add a pinch of salt and pepper and while whisking vigorously drizzle in the grapeseed oil to form a mayonnaise. Set aside. 4. Heat up a heavy based pan, add a splash of water followed by the mussels and winkles. 5. Cover with a lid and steam for 1 minute or until the mussels have opened. Drain the shellfish, reserving any liquor. 6. Remove the mussels from the shell, pick the winkles from their shells and trim the tiny hard disc from their ‘feet’. Set aside, covered in their juices. 7. Whisk together the flour with half of the beer. Add the sugar, salt and yeast and

H whisk to a smooth paste. Add the remaining beer, whisk until homogenous and set aside in a warm place. Mix the diced potato with enough mayonnaise to bind. Add the spring onions. Blanch the samphire in boiling water for 10 seconds. Refresh, drain and chill. VELOUTÉ 1. Sweat half the onion, leek and celery with half of the butter and a pinch of salt. 2. Add to the smoked mackerel bones, cover with the milk and water, bring to the boil and simmer for 20 minutes. 3. Pass through a colander and then through a fine conical sieve. 4. Sweat the remaining vegetables and the potato in the remaining butter, with a pinch of salt until tender. Add the milk, bring to the boil and cook for 10 minutes. Transfer to a blender and blend to a smooth, velvety velouté. TO SERVE 1. Prize one muffin in half and lightly toast. 2. Gently warm the two smoked oysters through under a warm light or grill. 3. Heat up the soup to near boiling point. 4. Lay out the two sheets of jelly, place the tartare in the centre, fold the jelly over and set aside. 5. Spoon a small quantity of smoked mackerel pâte onto each piece of muffin, top with a smoked oyster and set aside. 6. Season the mackerel filets for the salad, brush lightly with oil and grill, skin side up, under a hot grill until cooked. 7. Dip the mussels into the beer batter to lightly coat them and deep fry until golden. Warm the winkles through in 2 teaspoons of their juice, add the lemon oil and set aside. 8. Place a small spoon of the potato salad onto a plate. 9. Add some samphire and top with a piece of mackerel. 10. Drizzle with the winkle vinaigrette and top with the mussel beignets. 11. Add a mackerel tartare jelly to each plate. 12. Blend the velouté to aerate it and serve it, on the side, in a cup. Drizzle with the remaining lemon oil. 13. Finish the dish with the muffin.

Image © Francesco Tonelli

274

DANIEL HUMM

SERVES

Strawberry gazpacho with basil, black pepper, olive oil and guanciale

INGREDIENTS GAZPACHO 1 tbsp plus ½ cup extra-virgin olive oil 2 cloves garlic, crushed but kept whole 1½ cups whole grain bread, crusts removed, cut into 1" cubes 2 sprigs thyme 6 cups strawberries, hulled and quartered 2¼ cups English cucumber, peeled, seeded, and diced 1¼ cups diced red bell pepper ¾ cup diced green bell pepper 6 tbsp tomato juice 3 tbsp red wine vinegar 1½ tsp salt Tabasco sauce CROUTONS 2 tbsp extra-virgin olive oil 2 cloves garlic, crushed but kept whole 2 cups diced (¼") whole grain bread, crusts removed 3 sprigs thyme ½ tsp salt

METHOD STRAWBERRY CONFIT 16 small strawberries, hulled and halved lengthwise 1½ tsp extra-virgin olive oil, plus more for storing 1 tbsp confectioners’ sugar TO FINISH Fleur de sel Basil (bush, opal, and flowering varieties) ¼ pound guanciale, thinly sliced Extra-virgin olive oil

GAZPACHO 1. Heat a small sauté pan over medium-high heat. 2. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic. 3. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn. 4. Add the thyme and continue to toss until the bread is golden brown. Transfer the bread to a large bowl. 5. Discard the garlic and thyme. Add the strawberries, cucumber, peppers, remaining garlic clove, remaining ½ cup of olive oil, tomato juice, vinegar, and salt to the bowl. 6. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3-6 hours. 7. Puree the ingredients and their juices in small batches, in a blender, on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. 8. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

CROUTONS 1. Heat a small sauté pan on medium-high heat. 2. Coat the bottom with the olive oil and add the garlic. 3. When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color, being careful not to burn.

TO FINISH 1. Pour the cold gazpacho into 8 chilled bowls. Season with a single grind of pepper. 2. Arrange the Strawberry Confit and Croutons on the gazpacho. Season with fleur de sel. Garnish with basil and a slice of guanciale and finish with olive oil.

Chef Magazine / Issue 40 / April / 2015

276

5. 6.

Add the thyme and continue to toss until the bread is golden brown. Quickly transfer to a baking sheet lined with paper towels. Discard the garlic and thyme and season with the salt. Once cool and dry, store in an airtight container lined with paper towels for up to 1 day.

STRAWBERRY CONFIT 1. Preheat the oven to 195°F. Line a rimmed baking sheet with a silicone baking mat. 2. Toss the halved strawberries in the olive oil to coat them lightly. 3. Place them cut side down on the silicone mat and dust with the confectioners’ sugar. 4. Bake for 1½ hours. 5. Flip the strawberries and bake them for an additional 30 minutes. The strawberries should be deep maroon and tender but still hold their shape. 6. Cool them on the silicone mat before storing in a flat, airtight container that has been coated with olive oil to keep them hydrated. 7. The confit can be made 3 days ahead and stored in the refrigerator.

Image © Francesco Tonelli

278

RACHEL HUMPHREY

SERVES

Vegetable salad with Spenwood curd and verjus “This vibrant, colourful salad showcases ingredients from early summer. The curd adds acidity and the spelt has a crispy texture.”

INGREDIENTS

METHOD

SALAD 4 baby carrots, raw 4 baby fennel, raw 4 green asparagus tips, blanched 4 white asparagus tips, blanched 4 baby beetroot, cooked 75g fresh broad beans, blanched and shelled 75g fresh peas, blanched and shelled 8 thin slices candy choggia beetroot, raw 8 spears wild asparagus, blanched 4 baby artichokes, trimmed and sliced

CURD 1. Heat the milk with the grated cheese and leave to infuse for 20 minutes. Pass through a chinois. 2. Mix the water and rennet, bring the milk to 40°C and stir in the rennet. 3. Leave aside for 40 minutes then carefully drain curds through a muslin. Refrigerate until needed.

CURD 250ml milk 80g Spenwood cheese, grated 10ml mineral water 6ml rennet PUFFED SPELT 2 tbsp cooked spelt, dried 250ml vegetable oil TO SERVE 16 baby leaves 12 edible flowers 20ml verjus 80ml olive oil 80g spenwood

SPELT 1. Heat the vegetable oil to 200°C, carefully add the dried cooked spelt and cook for a few seconds until it puffs. 2. Remove from the oil and drain on absorbent paper. Season and set aside. 3. Season all the raw and cooked vegetables with verjus and olive oil, salt and pepper. TO SERVE Dress on a large plate, spooning the curd between the vegetables. Add a few shavings of Spenwood and the puffed spelt. Finish with baby leaves and edible flowers.

Chef Magazine / Issue 42 / September / 2015

280

282

GARY HUNTER

GARY HUNTER AND CHRIS BASTEN

SERVES

Label Anglais Special Reserve Chicken with pistachio and morel farce, carrot and foie gras purée, braised potato, buttered Swiss chard with pickled red onion, Madeira jus

INGREDIENTS

METHOD

2 skinless and wingless Label Anglais Special Reserve suprêmes Chicken skin removed whole from the suprêmes 50ml sunflower oil 120g chicken mousseline (basic recipe) 40g diced pancetta, poached and drained 20g chopped and blanched pistachio nuts 20g diced Morel mushrooms 2 each fondant potato 30g Foie Gras 1 litre chicken stock 30g finely chopped shallots 120g peeled carrots Milk 75ml Madeira 250g picked baby Swiss chard 75g unsalted butter Maldon salt and ground white pepper Ground nutmeg to taste 75g finely sliced red onion 150ml pickling liquid for red onions (white wine vinegar, sugar, pepper corns, star anise to taste)

On a clean chopping board, using a knife at 90°C to the skin, scrape as much fat from the inside of the skin as you can, taking care not to rip or cut the skin, lay each skin carefully onto silicone paper so they do not overlap. Liberally salt the skins on the inside of each one with fine sea salt grains, layer up the papers to save a little refrigeration space and leave overnight to render any excess moisture. The following day, remove the skins and carefully remove the salted moisture from the skins, discard the paper, and dry the skin well. Using a Silpat baking mat, lay the skin out. Place another Silpat baking mat on top, and weigh it down with a further baking tray and press. Bake in a 160°C pre-heated oven until crisp, this usually takes approximately 15-20 minutes, remove from the oven and allow time for cooling. Cut to size and when completely cool, store in an airtight container. Mix the blanched pistachio nuts, carefully cleaned morel mushrooms and diced cooked pancetta gently, with the prepared chicken Mousseline. Season well. Take the chicken suprêmes and butterfly cut them. Flatten out slightly with a meat bat and fill with the enriched chicken mousseline. Roll up into a cigar shape and place into a sous vide pouch with 50g unsalted butter per supreme and poach in the water bath at 64°C for 45 minutes or until each suprême is cooked through. Colour the fondant potato in some butter in a pan and top up with half the amount of the boiling chicken stock and braise in a

Chef Magazine / Issue 34 / April / 2014

284

10.

11.

12. 13. 14.

15. 16.

preheated oven set at 180°C. Melt the foie gras in a saucepan and retain the fat (this is to finish and enrich the carrot purée). Sweat half of the finely chopped shallots in some sunflower oil; add the peeled and finely diced carrots. Top up with milk, season and cover, cooking until the carrots are soft. Drain off the excess milk from the carrots, place into a food blender and reduce the carrots to a fine purée. Gradually incorporate the foie gras fat. Season to taste. Soften the remainder of the chopped shallots and morel mushroom trimmings in a pan with a little sunflower oil over heat without colour. Deglaze with the Madeira and, reduce to a syrupy consistency. Add the remaining chicken stock and reduce this liquid until the required volume and consistency of a sauce has been obtained. Pass the sauce through muslin cloth and check the seasoning before shaking into the sauce a little unsalted butter to finish it. Bring the pickling liquid to the boil in a saucepan and add the sliced red onions. Remove from the heat and let the onions cool down in the liquid. Wilt the picked and washed Swiss chard in a hot pan with a little butter, season with salt, pepper and nutmeg. Ensure that all components are cooked and ready at the same time for the service. Serve by slicing the suprême and plate this alongside the fondant potato, with the Swiss chard, purée carrot, pickled red onion and finally the crispy chicken skin with the Madeira sauce.

GARY HUNTER

SERVES

Fillet of spiced pork with herb mousse, apple and Tonka bean gel, wild rice, lentil and spring cabbage, smoked tonic bean and Madeira jus

INGREDIENTS PORK 400g pork fillet 20g ground wild rice Mixed fresh herbs Pinch mixed spice MOUSSE 1 egg white 50ml double cream trimmings from pork fillet 5g mixed fresh herbs VEGETABLE GARNISH 30g extra fine French beans 8 medium asparagus spears 100g peas in pod 100g spring cabbage 80g chantenay carrots 40g puy lentils 2 shallots 1 carrot 60g wild rice ½ red onion 500ml vegetable stock 200ml chardonnay

METHOD 50g cider 50g fine brunoise of Coxes apple BON-BONS 50g Sage Derby cheese 50g fresh breadcrumbs 100g Californian prunes 2 whole eggs 50g ground wild rice 50g flour JUS 600ml brown veal stock 200g pork trimmings 100g vegetable mirepoix 50ml madeira 2 smoked Tonka beans, grated with a micro-plane

APPLE AND TONKA BEAN GEL 150ml fresh green apple juice 2g agar 2 Tonka beans – grated with a micro-plane

JUS 1. Fry and colour the pork trimmings. 2. Add the mirepoix and the madeira and bring to the boil, simmer and reduce by half. 3. Add the veal stock and simmer gently for approximately 30 minutes. 4. Pass through muslin and a fine chinois. 5. Correct the consistency and infuse the smoked Tonka beans until the desired strength of flavour begins to appear within the jus. 6. Pass through a fine chinois once again to remove the Tonka bean debris. 7. Adjust seasoning and consistency. RICE Wash and put the wild rice on to boil in vegetable stock. Reserve for service. PORK 1. Trim pork fillet and rub with ground wild rice and spices and herbs. 2. Place the chilled pork trimmings into a blender and mince, add herbs, seasoning, egg whites and cream to create a mousseline. 3. Spread on one side of the pork fillet, wrap in clingfilm and chill. 4. When ready to cook, poach the pork to set the mousse for 1 minute. 5. Take off the clingfilm and pan-fry to colour, then place in an oven for 10 minutes. 6. When cooked, remove from the oven and rest in a warm place until ready for service. APPLE AND TONKA BEAN GEL 1. Bring the cider and apple juice and tonka bean to the boil. 2. Cover with clingfilm and leave to infuse until the desired flavour is created from the Tonka bean. 3. Pass through a clean muslin cloth. Add the agar and bring to the boil. Chill until set in a refrigerator.

Chef Magazine / Issue 33 / February / 2014

286

Blend the set mixture in a food blender until a fluid gel has been formed, pass once again and add the brunoise of apple. At service point warm not above 80°C.

BON BON 1. Mix the grated Sage Derby cheese, breadcrumbs, egg and the chopped prunes. 2. Mould into three ball shapes of 40g each. 3. Pané using the flour and ground rice. Deep fry at service point. . PRUNE PURÉE 1. Purée the prunes with a little stock and adjust the consistency and seasoning. 2. Wash and boil the puy lentils in vegetable stock and refresh. 3. At service point add to some sweated brunoise of celery, carrot, shallot and shredded spring cabbage. VEGETABLE GARNISH 1. Place the baby carrots in water with sugar, salt and a little butter and begin to cook. 2. Trim the asparagus spears and blanch in boiling salted water. 3. Pod the peas and blanch in boiling salted water, refresh quickly in iced water. 4. Trim the extra fine French beans and blanch in boiling salted water, refresh quickly in iced water. 5. At service point réchauffe the vegetables and toss in butter and olive oil and seasoning. TO SERVE 1. Slice the pork and position on the serving plate. Place the bon-bon next to the pork. 2. Dress the plate with the prune purée and vegetable garnish. 3. Finish with the Tonka bean gel and jus to serve. Trim pork fillet and rub with ground wild rice and spices and herbs.

Brent Hofacker/shutterstock.com

I YOSHINORI ISHII

290

YOSHINORI ISHII

SERVES

Wagyu “Tataki”

INGREDIENTS

METHOD

500g Wagyu sirloin or fillet Seasonal salad vegetables: lettuce, tomato, radish, water cress, arugula, peas, bean shoots, cucumber, etc. Japanese herbs: shiso, micro shiso, myoga, etc.

VEGETABLES 1. Cut all of the vegetables, except bean shoots, into bite sized pieces, keeping the crunchy texture. 2. Boil the bean shoots briefly and cool down immediately to keep the texture.

SESAME SAUCE 50g sesame paste 35g rice vinegar 40g soy sauce 8g mirin 15g sugar 15g white sesame seeds 8g black sesame seeds

SAUCE To make the sesame sauce, coarsely grind the white and black sesame seeds and incorporate into the remaining ingredients. BEEF Remove the tendon and any excess fat. Sprinkle with sea salt and grill both sides (use charcoal if possible and smoke with straw), keeping the meat blue inside, then slice. TO SERVE Plate the vegetables, wagyu and Japanese herbs and serve the sesame sauce on the side for dipping. A simple soy sauce with fresh grated wasabi or ponzu sauce are also good accompaniments.

Chef Magazine / Issue 36 / July / 2014

292

Monkey Business Images/shutterstock.com

J MARGOT JANSE MARK JORDAN

296

M A RG OT JANSE

MARGOT JANSE

SERVES

Beetroot sponge, spinach and onion purée, buttermilk labne, dill and cucumber granita, buchu The much underrated beetroot is one of my favourite ingredients to work with. Its earthiness is lifted by dusting it with buchu power – an incredible indigenous Cape herb.

INGREDIENTS

METHOD

BEETROOT SPONGE ½ gelatine leaf 50ml beetroot juice 1 pinch salt

BEETROOT SPONGE 1. Place the gelatine in a small bowl with ice water and set aside 2. Place the juice and salt in a small saucepan and bring to the boil. Remove from the heat and add the softened gelatine leaf. 3. Place a fine strainer over a medium mixing bowl and strain the beetroot mixture. Take a medium bowl and fill with ice, pour the beetroot mixture into a slightly smaller bowl and place it on to the ice. Whisk the beetroot mixture continuously until it is aerated and cold. The gelatine will have set it. Scoop the mixture into a piping bag and pipe into the moulds. Refrigerate.

BUCHU POWDER Leave the buchu to dry and blend until very fine using a spice grinder.

BEETROOT CRUMBS Preheat the oven to 100°C. Mix the crumbs with the beetroot powder and lightly toast in the oven for 20 minutes. Leave to cool and place in an air-tight container.

TO SERVE 1. Scoop the centre out of the beetroot sponges and fill with some of the purée, then take the two halves and stick them together. Carefully roll in the beetroot crumbs. 2. Pipe 1 tablespoon of buttermilk labne on the plate and drag across with a small spatula. Place the beetroot ball on the plate, scoop some of the granita next to the ball and sprinkle with buchu powder.

BEETROOT CRUMBS 50g panko crumbs 10g beetroot powder SPINACH AND ONION PURÉE 10g unsalted butter ½ onion, thinly sliced Salt, to taste 125ml single cream 100g baby spinach BUCHU POWDER 200g fresh buchu, leaves picked off the stems BUTTERMILK LABNE 500ml buttermilk CUCUMBER AND DILL GRANITA 150g cucumber, diced 10g dill, stems removed 5g white wine vinegar 2g salt 1g xanthan gum

SPINACH AND ONION PURÉE 1. Warm up a medium pan, add the butter and onions and sweat until soft without getting any colour on the onions. Season with salt. Add the cream and reduce over a high heat for 5 minutes. 2. Boil a pot of water add some salt. Blanch the spinach in the boiling water for 1 minute. Remove the spinach with a large slotted spoon and place directly into a blender jug. Blend until very smooth, add the creamed onions and blend again. Pass through a tamis.

Chef Magazine / Issue 21 / November / 2011

298

BUTTERMILK LABNE Hang the buttermilk overnight in the muslin cloth. Once drained, discard the extra whey and place the buttermilk in a small piping bag. CUCUMBER AND DILL GRANITA 1. Blend all the ingredients in a bar blender and pass through a fine sieve, pour into a tray with a wide base and freeze. 2. Scrape the frozen mixture with a fork to form fine flakes. Keep frozen.

300

MARK JORDAN

SERVES

Goat’s cheese, black olive and sun-dried tomato bon bons with beetroot sorbet and pickled beetroot

INGREDIENTS

METHOD

PICKLED BEETROOT 250g beetroot 475ml orange juice Vanilla pod Salt 250ml raspberry vinegar 250ml vegetable oil

PICKLED BEETROOT 1. Peel the beetroot, saving the off-cuts, and place into a saucepan along with the orange juice, vanilla and salt – make sure the beetroot is completely covered with the orange juice. Place on a gentle heat and cook for around 1-2 hours, checking every 30 minutes as the beetroot needs to still have a little bit of crunch. 2. Once cooked allow to cool and then remove from the liquid. Using a sharp knife cut the beetroot into even dice and place into a jam jar. 3. Pour over the raspberry vinegar and vegetable oil, add a good pinch of salt, cover and leave for a day or so, turning the jar top to bottom every now and then.

BON BONS 250g bûche de chèvre goat’s cheese 100g sun-dried tomatoes 50g black olives 2 eggs 235ml milk 250g plain flour 250g breadcrumbs BEETROOT SORBET 500ml beetroot purée 50g liquid glucose 100ml stock syrup Squeeze of lemon juice TO SERVE Beetroot purée Chopped walnuts Pesto Balsamic reduction Parmesan tuile Baby cresses

BON BONS 1. Use a peeler to peel off the outside skin of the goat’s cheese and crumble into a bowl – allow to warm up to room temperature. Drain the oil of the sun-dried tomatoes and roughly chop with a knife and add to the goat’s cheese. Stone the black olives, chop and add to the mix. 2. Using your hands mix the goat’s cheese, olives and tomatoes together well and then roll the mix into golf ball-size rounds. Crack the eggs, mix with the milk and whisk together. 3. Place the flour into a tray and spread out the breadcrumbs on a separate tray. Roll the goat’s cheese through the flour, then into the egg wash, then into the breadcrumbs and roll around until completely covered crumbs. Then place back it the fridge to firm up again.

Chef Magazine / Issue 21 / November / 2011

302

BEETROOT PURÉE Place the off-cuts of the beetroot into a food blender and purée until silky smooth, stirring to make sure all the lumps have gone. Place in the fridge until needed. BEETROOT SORBET 1. Heat the beetroot purée up but do not boil add the glucose stock syrup and the lemon juice and pass through a fine sieve. 2. Allow to cool completely and then churn in a sorbet machine until set. Store in a container in the freezer. TO SERVE 1. Using a spoon make a couple of drags of the beetroot purée onto each plate. Sprinkle the plate with the chopped walnuts and drop pools of both the pesto and the balsamic reduction all over the plate – you can be as artistic as you want. 2. Place a few pieces of the pickled beetroot around the plate. Place the goat’s cheese bon bons into a deep fat fryer and fry them until they are golden brown – this should take 1-2 minutes – then place onto a cloth to remove any excess oil. 3. Arrange the goat’s cheese bon bons on the plates. Using a warm spoon make a quenelle of sorbet in the centre of each plate and stick a piece of parmesan tuile into each sorbet. Garnish with the baby cresses and serve straightaway.

Jeff Wasserman/shutterstock.com

K THOMAS KELLER PA U L K E L LY AT U L KO C H H A R

306

THOMAS KELLER

THOMAS KELLER SERVES

Sirloin of Devil’s Gulch ranch rabbit wrapped in Hobbs’ applewood smoked bacon with summer succotash and corn ‘pudding’ Roast rabbit loin wrapped in bacon and served with a little rack of rabbit is a classic preparation, but our version shows sous vide’s power. The boneless loin is wrapped in bacon and plastic wrap and compressed into the torchon shape before it is vacuum- packed and cooked sous vide, then sliced and reheated at service. Sous vide ensures that every rabbit loin is cooked exactly the same. We use rabbit from Mark Pasternack’s Devil’s Gulch Ranch in northern California and serve with a corn succotash and a corn “pudding” made from thickened corn juices. Corn is extraordinary cooked sous vide; no flavor is lost to the cooking medium.

INGREDIENTS RABBIT 1 whole rabbit saddle, racks attached Kosher salt and freshly ground black pepper 12 thin slices Hobbs’ applewood smoked bacon Canola oil QUICK RABBIT SAUCE 120g canola oil 700g rabbit chopped into 1" pieces 750ml water 750ml chicken stock 125g onions cut into ½" mirepox 90g leeks cut into ½" mirepox 135g carrots cut into ½" mirepox 60g tomatoes cut into ½" mirepox 500ml veal stock

METHOD CORN PUDDING AND SUCCOTASH 60g small lima beans or peeled fava beans, germs removed 60g Hobbs’ Applewood smoked bacon, cut into N-inch dice 60g corn kernels, cold granulated sugar Kosher salt 15g unsalted butter 380g corn juice (from about 8 ears of corn) 60g diced (¼") peeled red bell pepper 60g diced (¼") peeled yellow bell pepper 20 roasted cherry tomatoes canola oil 15g unsalted butter 15g vegetable stock or water

Yes Chef! Magazine / Issue 12 / January / 2010

308

RABBIT 1. Remove the kidneys from the saddle and peel off the outer membrane. Refrigerate. 2. Separate the racks from the saddle, but leave the last rib from each rack attached to the saddle. Using kitchen shears or a sharp heavy knife, split each rack crosswise in half. Refrigerate until cold. 3. Use a sharp boning knife to remove the loins from the saddle, leaving the flank (flap) attached to one of the loins. The other flank can be trimmed away and used for another purpose or discarded. Clean the attached flank of excess fat and trim it to be the same length as the loin. 4. Score the flank in a ¼" crosshatch pattern. Season the loins with salt and pepper. 5. Lay the loins side by side with the trimmed loin lying on the flank. Roll the flank around both loins to form a compact cylinder. Lay the strips of bacon side by side on a piece of parchment paper, overlapping the slices by about ¼". Lay the rabbit cylinder over the bacon, running crosswise to the strips of bacon, and roll up. Trim off any excess bacon. 6. Lay a 20" long piece of food-safe plastic wrap on the work surface with a short side toward you. Lay the wrapped loins across the center and roll up in the plastic to form a compact cylinder. Tie the ends of the plastic, keeping them tight against the loin. 7. Refrigerate until cold, then place in a bag. Vacuum-pack on medium high. 8. Cook the rabbit at 64°C (147.2°F) for 18 minutes (the rabbit will be finished cooking as the bacon is crisped). Place in an ice bath to chill. 9. Refrigerate until 30 minutes before you are ready to complete the dish. 10. To complete: Heat a film of canola oil in a

sauté pan over medium-high heat. Remove the rabbit loins from the plastic and add to the pan, seam side down. Cook, turning to brown the bacon well on all sides, for a total of about 5 minutes; tilt the pan occasionally and baste the rabbit with the accumulated fat. Drain on C-fold towels, then slice the loins. 11. Season the racks with salt and pepper, and wrap the bones in aluminum foil. Heat oil in a sauté pan over high heat. Place the racks meat side down in the pan and brown quickly, lowering the heat if necessary to cook to medium. Add the kidneys to the pan, and cook for 3-4 minutes, turning the kidneys to cook evenly. Drain on C-fold towels. 12. Slice the racks into individual chops. QUICK RABBIT SAUCE, WARMED 1. Heat the canola oil over high heat in a wide heavy pot large enough to hold the bones in one layer. When it just begins to smoke, add the bones and brown them, without, stirring, for about 10 minutes. (They should be well browned before they are moved, or they will give off their juices and begin to steam rather than brown.) Turn the bones and cook for about 10 minutes longer, or until evenly coloured. 2. For the first deglazing: Add 250ml of the water to the pot. You will hear the water sizzling as it hits the hot pot; then, as it reduces, it will become quiet. Stirring with a wooden spoon, scrape up any glazed juices clinging to the bottom of the pot and cook until the liquid have evaporated and the pot is glazed an sizzling again (don’t worry about the oil still in the pot; it will be removed later.) 3. For the second deglazing: deglaze the pot with 250ml of the chicken stock and

cook as above. As the stock boils down this time the colour of the bones and liquid will become deeper and the natural gelatin in the stock will glaze the bones. For the third deglazing: Add the onions, leeks and carrots; the water content of the water of the vegetables provides the liquid for this deglazing. cook as above until the moisture has evaporated and the vegetables are lightly caramelised. For the fourth deglazing: Add the tomatoes and cook until the moisture has evaporated. For the fifth deglazing: Add the remaining 500ml chicken stock, veal stock and the remaining 500ml water. Deglaze the pot, then transfer the stock and bones to a taller, narrower pot so that it will be easier to skim. Bring to a simmer (with the pot set partially off the burner to force the impurities to one side) and ladle off the oil as it rises to the top. simmer for 45 minutes, skimming often, until the stock as reduced to the level of the bones. Strain the sauce through a china cap and

the again through a chinois or fine-mesh conical strainer; do not force and of the solids through the strainer or they will cloud your sauce. You should have about 450ml of liquid. Pour the liquid into a small pot, reduce to about 200ml, and strain again. Refrigerate the sauce for up to 3 days, or freeze for longer storage. CORN PUDDING AND SUCCOTASH 1. Blanch the lima or fava beans. Chill in an ice bath. If the beans are larger than ¼", cut them into ¼" brunoise. Sauté the bacon until it is richly browned. Drain on C-fold towels. 2. Place the corn in a bag with a pinch of sugar, a pinch of salt, and the butter; spread the corn out in an even layer. Vacuum-pack on medium-high. 3. Cook at 85°C (185°F) for 1 hour. 4. Meanwhile, heat the corn juice in a saucepan over medium-high heat until it comes to a simmer and the starch in the juice begins to thicken it. 5. Reduce the heat and simmer for about

7 minutes, until thickened. Add salt to taste and cook for another minute. Strain the pudding and keep warm. To complete: Reserve 16 pieces each of the red and yellow peppers, corn, limas or favas, and tomatoes for garnish. Heat a film of oil in a saucepan. Add the remaining red pepper and sauté for about 1 minute, or until the oil begins to take on a bit of color from the peppers. Add the bacon, the remaining yellow peppers, corn, beans, tomatoes, the butter and vegetable stock and heat through. Season with salt.

TO SERVE 1. Spoon some of the corn pudding and rabbit sauce onto each plate. Sprinkle the kidneys with salt and pepper. 2. Arrange the rabbit loin, chops, and kidneys on the plates and scatter the reserved vegetables around them. Serve the succotash on the side.

Excerpted from UNDER PRESSURE Copyright © 2008 by Thomas Keller Photographs copyright © 2008 by Deborah Jones Used by permission of Artisan Books, a division of Workman Publishing Co., Inc., New York. All Rights Reserved.

310

PAU L K E L LY

312

K SERVES

The Viking Welcome to my Dessert called “The Viking”. I think it resembles a Viking ship.

INGREDIENTS COMPOSITION Cacao Barry dark chocolate (67% Or Noir” Merrion Hotel”) Cacao Barry white chocolate and lime parfait Brioche sphere filled with hazelnut chocolate ganache Passionfruit and mango sorbet DARK CHOCOLATE SHAPE Cacao Barry dark chocolate 67% Or Noir” Merrion Hotel”) WHITE CHOCOLATE AND LIME PARFAIT 8 egg yolks 150g caster sugar 50g water 100g Cacao Barry melted white chocolate 2 limes, zest and juice 650g semi whipped cream PASSION FRUIT AND MANGO SORBET 500g passionfruit 500g mango 350g sugar 400g water

METHOD BRIOCHE SPHERES BRIOCHE 500g flour 20g yeast 7g salt 60g sugar 6 eggs 250g butter, softened HAZELNUT GANACHE FILLING FOR BRIOCHE 1 kg milk chocolate 150g Cacao Barry pure hazelnut paste 100g Cacao Barry Cara Crakine 200g cream 200g butter, softened 150g glucos

DARK CHOCOLATE SHAPE 1. Temper chocolate and comb along a strip of accetate 300mm x 45mm, mould to required shape (see image). 2. Use freeze spray or wait for chocolate to crystallize.

WHITE CHOCOLATE AND LIME PARFAIT 1. Boil together the sugar and water until it reaches 118°C. 2. Pour this onto whisking egg yolks, and whisk till cool. 3. Add lime zest, juice and melted white chocolate. 4. Fold in semi whipped cream and pipe into tube shapes and place in freezer.

HAZELNUT GANACHE FILLING FOR BRIOCHE 1. Boil cream with glucose and praline then add to chocolate and crakine. 2. Soften butter and fold into the mixture. 3. Allow mix to crystallise before using.

PASSION FRUIT AND MANGO SORBET 1. Mix all the ingredients together and bring to the boil. 2. Allow to cool in a blast chiller or a cool place. 3. Pour into ice cream machine and turn until smooth and creamy frozen. 4. Remove from the machine and place into the freezer until you need for service. BRIOCHE SPHERES BRIOCHE 1. Place flour, sugar, salt and yeast into bowl of mixer, with spade attachment, and mix. 2. Add eggs and mix until a paste is achieved. 3. Add the softened butter and mix well then remove from bowl, cover and place the in fridge overnight.

Chef Magazine / Issue 34 / April / 2014

To use brioche, roll out thinly to about 10mm then, using a 30mm round cutter, cut out discs and allow to prove. Gentle fry like you would a doughnut, drain and allow to cool, then gently dust in cinnamon and sugar.

ASSEMBLY 1. Pierce a hole in one side of a brioche sphere and pipe in the ganache, the brioche should be served at room temperature. 2. Remove acetate from a chocolate shape and place it directly onto the plate, securing with a little ganache. 3. Place a cylinder shaped parfait on the left hand lower curve. 4. Place the room temperature, ganache filled doughnut on the right hand lower curve. 5. At the last minute before serving, ball scoop the sorbet and place it very gently on the upper curve with mint to finish.

314

AT U L KOCHHAR

AT U L KO C H H A R

SERVES

Duck with pumpkin masala, onion chutney and onion rings

INGREDIENTS DUCK 4 x duck breasts Onion chutney Pumpkin masala Onion sauce Onion rings PUMPKIN MASALA 200ml mustard oil 50g panch phoran 2kg onion 15g turmeric 15g red chilli powder 15g coriander powder 30g garlic 6 dry red chillis 10-12 curry leaves Salt, to taste 5kg pumpkin, diced 150g mango pickle ONION CHUTNEY 5kgred onion 20g panch phoran 20 curry leaves 500ml white vinegar 400g jaggery Oil, as needed

METHOD CHETTINAD POWDER 60g coriander Seeds 60g cumin 5-6 green cardamom 2 red chilli 1 bunch curry leaf 15g star anise 10g black pepper 25g cinnamon TO SERVE Onion rings

CHETTINAD POWDER Roast and grind all the spices to a fine powder. DUCK Marinade the duck with chettinad powders then slow-cook at 6°C for 12 minutes and render on a slow pan. PUMPKIN MASALA 1. Heat the oil in a pan. 2. Add the panch poran and sweat the onions. Add the powders, garlic, red chilli, curry leaves and salt, cook for 5 minutes. 3. Add the pumpkin and sauté for 10 minutes. 4. Add the mango pickle and cook until the pumpkin is soft. ONION CHUTNEY 1. Crackle the panch phoran and sweat the onions. 2. Add the curry leaves and the vinegar and Jaggery cook till the onion is soft. TO SERVE Slice the duck and serve with pumpkin masala, onion chutney, sauce and onion rings.

Chef Magazine / Issue 16 / January / 2011

316

L NICO LADENIS ERIC LANDLARD ARNAUD LARHER A LV I N L E U N G G I O R G I O LO C AT E L L I JAMES LOWE

320

NICO LADENIS

SERVES

Hot foie gras with caramelised oranges on toasted brioche

INGREDIENTS

METHOD

2 tbsp brown sugar 60ml clarified butter 2 slices orange, pith removed 200ml Fond de Veau 30ml cognac 25g good butter 1 tbsp hazelnut oil Salt 4 small lamb’s lettuce leaves 2 slices brioche 2 slices fresh foie gras, 1cm thick and weighing about 100-150g each

BRINE 1. Preheat the grill so that it is very hot. Melt the brown sugar in the clarified butter and brush the orange slices. Caramelise under the grill for 20 seconds and keep warm. Do not cook them through or they will fall to pieces. Set aside. 2. Over a high heat, rapidly reduce the veal stock until you have a tablespoon left. Add the cognac and a knob of butter and simmer until the sauce is thick. Remove from the heat and keep warm. 3. Pour the hazelnut oil and the salt in an empty bowl and brush the bowl with the lamb’s lettuce leaves. Arrange the lightly oiled leaves decoratively on each of 2 serving plates. 4. Toast the slices of brioche and place one slice on each plate, on top of the salad leaves. 5. Heat a cast iron frying pan to a very high temperature – the pan must be very hot. Put the slices of foie gras in the pan without any fat. Turn over with a palette knife after 15 seconds. Leave to cook for another 15 seconds and season lightly with salt. TO SERVE 1. Place the foie gras on top of the brioche and arrange the caramelised oranges on top. 2. Pour over the sauce (not shown in image). Serve with a Sauternes or other good quality white dessert wine. CHEF’S NOTE To slice foie gras easily, the lobe should be sliced cold, directly from the fridge.

Chef Magazine / Issue 27 / February / 2013

322

324

ERIC LANLARD

SERVES

Ginger bread fondant soufflés

INGREDIENTS

METHOD

50g butter 135g caster sugar 210g equador couverture 2 tsp dark rum 2 tsp ground ginger 1 tsp ground cinamon 5 eggs, separated

TO SERVE Vanilla custard 4.

5. 6.

Preheat the oven to 180°C. Melt half the butter and use to brush the inside of 8 ramekins. Tip 25g sugar into 1 ramekin and tap around the sides to lightly coat. Pour excess into the next ramekin and repeat. Melt the chocolate with the rum, spices and vanilla extract and remaining butter in a large bowl, over a pan of simmering water. Stir until smooth then remove from the heat and mix in the egg yolks. In a large clean bowl, whisk the egg whites to a stiff peak. Mix a little into the choc mixture then gently fold in the rest with a large metal spoon. Spoon the soufflé mixture into the ramekins and bake for exactly 11 minutes. Serve with vanilla custard – pour into the centre at the table.

Yes Chef! Magazine / Issue 5 / March / 2008

326

328

ARNAUD LARHER

ARNAUD LARHER MAKES

10 LOGS FOR 6 PEOPLE

Épicéa (trendy chocolate logs)

COMPOSITION Gingerbread biscuit Origine Cuba Dark chocolate biscuit Origine Cuba Dark chocolate mousse Origine Mexique and Cuba Dark chocolate cream

Orange marmalade Cream with gingerbread Caramel glazing

INGREDIENTS GINGERBREAD BISCUIT 400g orange marmalade 400g sweet chestnut honey 160g glucose 110g rye flour 100g strong white flour 60g corn starch 25g baking powder 25g brown sugar 200g eggs 10g salt 175g milk 3g star anise 3g ground cinnamon 1.5g mixed spice 160g soft warm butter ORIGINE CUBA DARK CHOCOLATE BISCUIT 60 X 40 SLAB (1CM HIGH) 500g eggs 155g invert sugar 250g caster sugar 155g ground almonds 245g T55 white flour 50g ground cocoa powder 15g baking powder 305g 35% whipped cream 165g clarified butter 160g Dark chocolate Pure Origine Cuba 70%c ORIGINE CUBA DARK CHOCOLATE MOUSSE 65g egg yolks 25g sugar 145g milk 145g 35% single cream 410g Dark chocolate Pure Origine Cuba 70% 565g 35% whipped cream

330

METHOD ORIGINE MEXIQUE AND CUBA DARK CHOCOLATE CREAM 205g milk 205g 35% whipped cream 85g egg yolks 40g sugar 105g Dark chocolate Pure Origine Mexique 66% 105g Dark chocolate Pure Origine Cuba 70% ORANGE MARMALADE 335g oranges 15g water 4g citric acid 7g pectin 805 65g sugar 170g sugar CREAM WITH GINGERBREAD 490g milk 490g single cream 200g egg yolks 100g sugar 21g powdered gelatine 130g water 425g gingerbread off-cuts 850g whipped cream CARAMEL GLAZING 1,490g sugar 1,490g whipped cream 425g syrup at 30°C 595g Blanc Satin TM White Chocolate 595g Dark Chocolate Pure Origine Mexique 66% 50g powdered gelatine 300g water

GINGERBREAD BISCUIT For a 60 x 40cm biscuit sheet. 1. Mix together all the ingredients, pour onto a non-stick baking mat with a surrounding 60 x 40cm stainless steel frame. 2. Cook for 30 minutes at 160°C. 3. Using a 65mm biscuit cutter, cut out rounds of gingerbread and keep the offcuts for the cream with gingerbread. ORIGINE CUBA DARK CHOCOLATE BISCUIT For a 60 x 40cm slab. 1. In the mixer bowl, using the flat beater, whisk the eggs, invert sugar and caster sugar without without adding too much air to the mixture. 2. Add the powdered almonds and the remaining dry ingredients then add the warmed whipping cream. 3. Heat the butter and chocolate in a bainmarie at 45°C. 4. Pour into the mixture. 5. Pour into a 60 x 40cm frame onto a nonstick baking mat and cook for 14 minutes at 160°C. ORIGINE CUBA DARK CHOCOLATE MOUSSE 1. Mix the first four ingredients and cook the custard at 82.5°C, pour onto the chocolate and whisk the mixture: the temperature should be at 42°C. 2. Add a third of the whipped cream to start mixing, then pour in the remainder.dowel from one point to the other and secure with a little water. Remove the dowel and place on a pasta drying rack. 3. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store till later. Chef Magazine / Issue 21 / November / 2011

ORIGINE MEXIQUE AND CUBA DARK CHOCOLATE CREAM Make a custard with the first four ingredients then add the chocolates and mix. ORANGE MARMALADE 1. Crush the oranges, add the water, then the citric acid, pectin and 65g sugar. 2. Bring to a boil, add the second batch of sugar and bring to a boil again. CREAM WITH GINGERBREAD 1. Boil the milk and cream. Mix the yolks with the sugar then pour into the milk. 2. Cook at 82°C to make a custard (crème anglaise) then immediately remove from the heat to stop cooking. 3. Add the gelatine and gingerbread. 4. Mix everything together and fold through the whipped cream. CARAMEL GLAZING 1. Heat the dry sugar, deglaze with the cream and the warm syrup, pour over the couverture chocolate Pistoles and add the gelatine. 2. Mix everything together and chill to 28/30°C.

A S S E M B LY ( C H O C O L AT E S H E L L ) BASE 1. Line the mould with relatively finely crystallised Élysée Milk Chocolate so that the log is easy to cut. 2. Lay the chocolate biscuit on the base then cover with Origine Cuba Dark chocolate mousse. 3. Place the gingerbread biscuit on top and spread with the chocolate mousse to seal the bottom of the mould.

TOP 1. Line the top of the mould with chocolate cream and set. 2. Pour in the cream with the gingerbread into the top of the mould. 3. Spread orange marmalade on the gingerbread and place on top of the chocolate cream to seal the top of the mould. 4. Place in the freezer for 2 hours then remove from the mould. 5. Glaze the droplet (bûche) then decorate with small royal icing roses. 6. Leave at room temperature for 30 minutes before consuming.

COMPOSITION OF A BALL multiply by 3 for the log

Cream with gingerbread 90g Chocolate cream 25g Orange marmalade 20g Gingerbread biscuit (65mm diameter)

Cuba chocolate mousse 45g

Chocolate biscuit

332

A LV I N LEUNG

A LV I N L E U N G

SERVES

Molecular “Xiao Long Bao”

INGREDIENTS

METHOD

XIAO LONG BAO 500g minced pork 50g ginger, peeled and sliced 50g shallots 80g spring onion 20g Chinese shao hsing hua tiao chiew Sesame oil, to taste Dark soy sauce, to taste Sugar, to taste Salt, to taste

SPHERIFICATION Gluco, as needed Xantana, as needed 5g algin 1 litre distilled water VINEGAR SHEET 60g chinkiang vinegar 1g agar

3. 4.

Mix all xiao long bao ingredients in a metal tray and wrap in cling film. Then steam for 1 hour. Strain, keeping only the liquid. Add 7g of xantana and 30g of gluco for each litre of xiao long bao liquid. Mix 5g of Algin into 1 litre of distilled water. Carefully submerge one spoonful (approx 1 tbsp) of xiao long bao liquid into Algin mixture. Remove xiao long bao spheres after 2 minutes. Rinse in distilled water. Heat slowly in oil (approx 45°C) until service. Remove and rinse in hot water, serve.

VINEGAR SHEET 1. Boil vinegar and agar to dissolve, pour onto a flat tray on top of a piece of teflex or cling film until the solution is about 2mm thick. 2. Put the tray inside the air-dryer for 2 hours to form a thin dried sheet of vinegar, cut into small pieces. TO SERVE Remove the xiao long bao spheres and rinse in hot water. Serve with small pieces of the vinegar sheet.

Chef Magazine / Issue 24 / July / 2012

334

336

GIORGIO LO C AT E L L I

G I O R G I O LO C AT E L L I

SERVES

SALTIMBOCCA DI VITELLO E PARMIGIANA DI MELANZANE E FINFERLI Veal with Parma ham and sage, baked aubergine and girolle

INGREDIENTS

METHOD

SALTIMBOCCA 600g veal loin 4 slices Parma ham 8 sage leaves Flour, as needed Vegetable oil, as needed Marsala wine, as needed 20g cold butter, cubed

PARMAGIANA 1. With a potato peeler, take four strips of skin off the aubergine, so you have one strip of flesh, one of skin, one of flesh and so on. Cut the aubergine in rounds ½ cm wide. Put the aubergines in a colander, sprinkle with salt and leave for a couple of hours, or preferably overnight, so that you draw out as much of the water as possible. 2. Take the aubergines from the colander and pat them dry. Then put a few slices at a time in a very hot pan with vegetable oil, and cook them until they start to get colour on each side. Lay them on paper towels to drain off the excess oil. 3. In a square baking dish, around 20 x 20cm, spread a thin ladleful of tomato sauce, then overlap the aubergine rounds into a layer, add another ladleful of tomato sauce, grated Parmigiano-Reggiano and basil leaves. Repeat with another layer of aubergines and so on, finishing with tomato sauce and lots of ParmigianoReggiano. 4. Cover with foil and bake in the oven at 180°C for 30 minutes. Remove the foil and continue cooking for 10 more minutes.

PARMIGIANA 500g aubergines, around 4 (pale egg-shaped ones) Tomato sauce 300g Parmigiano-Reggiano, finely grated 1 bunch basil leaves GIROLLES Girolle mushrooms, cleaned Butter 1 clove of garlic, chopped finely White wine Parsley, chopped

SALTIMBOCCA 1. While the aubergines are in the oven, clean the veal loin and cut in eight slices of 75g. Hammer each piece very thinly, about 5mm thick. Place a slice of Parma ham on a veal escalope, put two sage leaves on top and cover it with another veal escalope. Repeat with the rest.

Chef Magazine / Issue 18 / April / 2011

338

Season each saltimbocca and dust with flour, then put it in a very hot pan with little vegetable oil, and cook it through quickly on each side. Take it out and keep warm while you work your sauce in the pan. Pour in the Marsala to the hot pan and let it reduce by half, then beat in the cold butter.

GIROLLES 1. In a sauté pan, melt a knob of butter, add the chopped garlic and cook without allowing it to colour. Add the girolles to the pan, season and sauté for a minute. 2. Add a drizzle of white wine, let the alcohol evaporate and turn the heat down. Add another knob of butter to the pan and cover it. Cook slowly for a couple of minutes and set aside. TO SERVE 1. Cut the parmigiana in squares of 10 x 10cm and if necessary warm it through. 2. Place a square of baked aubergines on a warmed plate, the girolles next to it and the saltimbocca lying on top of the parmigiana. Spoon the sauce on top of the meat.

340

JAMES LOWE

JAMES LOWE SERVES

Dover sole, kale and anchovy This is a pretty simple dish which means the basics are very important: sourcing, storing, cooking, seasoning. Dover sole is a fish that benefits from being aged, therefore buy the fish in very good condition and store carefully (and well drained) for up to seven days to improve flavour and texture. I think it’s a good idea to bake the fish whole; the flesh stays in such beautiful condition, and I’ve never really been a fan of cutting fish into perfect squares, anyway. The skin won’t be crisp, in the way that people are often obsessed with, but the texture and flavour it has will be fantastic. I like the mix of earthy kale, salty anchovies and the firm texture of the sole. It’s a fish that can handle the strong flavours and so, all in all, it ends up being quite a gutsy dish.

INGREDIENTS

METHOD

PURÉE 500g kale leaves 1 tsp Dijon mustard Salt Red wine vinegar, to taste

PURÉE 1. Pick the leaves off the lower parts of the kale branch, blanch until very soft, 5 minutes and refresh in iced water. 2. Blend in a Vita-prep/Thermomix with a teaspoon of Dijon mustard, salt and enough water for it to purée properly. 3. Finish with a good red wine vinegar. Think of this purée as a condiment, and therefore season more highly with the vinegar than you would normally.

SOLE 1.2kg Dover sole (buy as large a fish as you can for what’s necessary) Butter, burnt/browned TO SERVE 2 branches kale per person 40 elderberry capers Sprig lemon thyme 6 anchovies (buy the best/ most expensive: life is too short to bother with bad anchovies)

SOLE 1. Bake the sole on an oven tray at 180°C with a tablespoon of brown butter, salt, capers and sprigs of lemon thyme. 2. Remove when the core reaches 40°C and allow the fish to rest and finish cooking.

Chef Magazine / Issue 32 / November / 2013

342

TO SERVE 1. Steam the tops of the kale branch for 2 minutes, until it’s softened but not cooked down fully. 2. Take the fish from the bone in chunks and split amongst the plates. 3. Cover each piece of fish with chopped anchovy, elderberry, capers and lemon thyme leaves. 4. Dress the steamed kale with the juices collected in the fish pan, season further if necessary and add to the plate. 5. Add a spoon of the warmed kale purée. Add any remaining cooking juices from the pan.

M THIERRY MARX N O B U Y U K I M AT S U H I S A COLIN MCGURRAN JEREMY MCMILLAN NUNO MENDES YA S U H I R O M I N E N O R A M O N M O R ATÓ ANTON MOSIMANN

346

THIERRY MARX

SERVES

Soya risotto with truffles

INGREDIENTS

METHOD

12 oysters 125g shallots 50cl dry white wine 100g button mushroom 250g thick cream 20g butter 600g soya sprouts 40g truffles Salt and pepper

BRINE 1. Open the oysters, clear from the shell, filter the juice and keep. 2. In a pan, reduce the shallots and wine until nearly dry. 3. Clean and mince the button mushrooms. Place in a pan of water and boil to achieve a Mushroom Jus. 4. Add the reduced shallots, the mushroom jus, the cream and the oyster juice. 5. Cook on a low heat for 20 minutes. 6. In the meantime, prepare the soya. 7. Unsprout the soya (degerm), cut with scissors to the size of a rice grain and keep. 8. Dice the oysters in large cubes, and finely mince the truffles. 9. Place the soya in a hot pan with the melted butter, stir slowly. 10. Delicately add the oyster sauce and the oyster cubes. This will only take 3-4 minutes.

Chef Magazine / Issue 40 / April / 2015

348

TO SERVE Place the soya into soup plates, add the truffles and a touch of rock salt.

Image © Mathilde De L’ecotais

350

NOBUYUKI M AT S U H I S A

N O B U Y U K I M AT S U H I SA

SERVES

Yellowtail with jalapeno

INGREDIENTS

METHOD

4 yellowtail fillets, 3½ ounces each 1 tsp garlic, finely grated Cilantro (coriander) leaves, stems removed 2 jalapenps, sliced into thin rounds

YUZO SOY SAUCE 8 tbsp juzu juice 4 tbsp soy sauce Mix together

2. 3.

Slice the yellowtail as thinly as possible, to about an 1/8" thick. Arrange yellowtail in a circle on each plate. Top each yellowtail slice with a dab of grated garlic, a cilantro leaf and a jalapeno round. Pour the yuzu soy sauce around.

Chef Magazine / Issue 40 / April / 2015

352

354

COLIN MCGURRAN

SERVES

Mackerel with Iberico ham, lettuce velouté and tempura squid

INGREDIENTS

METHOD

1 mackerel per person 75g squid 1 slice Iberico ham per person

VELOUTÉ 1. In a hot pan, add the shallot, garlic, bouquet garni and white wine and reduce by 2 thirds. 2. Add the chicken stock and reduce to 500ml and then remove the bouquet garni. 3. Add the cream and reduce to 500ml, blitz. 4. Wash and dry the lettuce, add the lettuce and the watercress and vito mix for 2 minutes, and then add the butter and seasoning and mix together. Cool down.

LETTUCE VELOUTÉ 1 shallot 1 garlic clove bouquet garni 200ml white wine 1 litre chicken stock 100g double cream 2 baby gem lettuces 50g watercress Salt and pepper, to season 25g butter TEMPURA BATTER 140g plain flour mixed with 14g baking powder 250ml soda water 25ml vodka TO SERVE Micro herbs

MACKEREL 1. Prep the fish, gut and scale, fillet and pin bone. 2. Dry for 6 hours in the fridge, vacuum pac with a little olive oil. 3. Pan fry on lightly oiled baking parchment paper for 2 minutes until golden, and skin is crisp. TEMPURA SQUID 1. Mix together the ingredients for the tempura batter. 2. Slice the squid and coat in flour, then dip in tempura batter. 3. Cook in deep fat fryer for 30 seconds and drain. TO PLATE Arrange mackerel, squid and ham on plate and finish with the velouté.

Yes Chef! Magazine / Issue 14 / June / 2010

356

COLIN MCGURRAN

QUAIL IN THE WOODS Roasted quail breast and its own stock, tempura of its own egg, confit of its leg and parfait of its liver and foie gras garnished with foraged ingredients with black garlic cream and horseradish pearls.

358

COLIN MCGURRAN

SERVES

INGREDIENTS QUAIL EGG KEBAB 200ml water 6 quail eggs 50g flour Tempura batter (125g rice flour, 10g baking powder, 250ml sparkling water, 25g vodka. Mixed well together) BLACK GARLIC CREAM 60g black garlic 120g shallots 2g thyme 2g rosemary 100g cream QUAIL SAUCE 10 quails, heads and entrails removed 25g grapeseed oil 25g unsalted butter 50g shallots, finely sliced 2 star anise, crushed 300 reserved chicken bouillon (pre-made) 2g black peppercorns 30g Madeira 12g chervil, leaves and stems 12g parsley, leaves and stems 2.5g Armagnac HORSERADISH PEARLS 300g horseradish creamed from jar 300g cream CONFIT LEG 12 legs 10g coarse salt

360

METHOD 1 sprig of rosemary 1 sprig of thyme ½ clove garlic 30g salted butter FOIE GRAS PARFAIT This recipe makes one terrine (26 x 10 x 9cm) 100g shallots, finely sliced 3g garlic, minced 15g sprigs of thyme, tied with string 150g dry Madeira 150g ruby port 75g white port 50g brandy 300g foie gras (trimmed weight) 100g chicken livers (trimmed weight) 18g table salt 240g eggs 300g unsalted butter, melted FILO DE BRIC LOG Filo pastry Clarified butter MISO GLAZE 100g white miso 250g sake 250g mirin 115g sugar POACHED QUAIL BREAST 2 quail breasts 1.6kg reserved quail stock 15g gellan F 2.9g gellan LT100

QUAIL EGG KEBAB 1. Bring 200ml of water to the boil, place eggs in water and cook for 1 minute and 50 seconds remove and keep in ice bath, then peel and dry eggs. 2. Roll in flour and dip in tempura batter. Deep fry for 30 seconds when required. BLACK GARLIC CREAM 1. Halve the garlic bulb and put all ingredients in tray and cover with foil and bake for 1 hour at 160°C. 2. Blitz and pass then add cream. QUAIL SAUCE 1. Using a powerful mincer or food processor, grind the quails, then set them aside. 2. Heat a small amount of grapeseed oil in a large pressure cooker until very hot, then fry the quail meat until browned. If the pan gets too hot, deglaze with a small amount of water. Remove the quail from the pan, drain and set aside. 3. Add the butter, shallots and crushed star anise to the pressure cooker and cook on a medium heat, deglazing from time to time, until the shallots are caramelised. 4. Return the quail meat and cover with the chicken bouillon, topping up with water if necessary. 5. Add the crushed peppercorns. Seal the pressure cooker, bring to full pressure and cook for 2 hours. Remove from the heat and leave to cool before opening. 6. Skim the fat from the top and pass the stock through a fine sieve lined with a double layer of damp muslin, then cover and chill in the fridge.

Chef Magazine / Issue 24 / July / 2012

When chilled, remove any fat that has solidified on the surface, then transfer the stock to a tray and freeze until completely solid. 8. Once frozen, dip the tray briefly in warm water and turn out the stock on a perforated tray lined with two layers of muslin. Set this over a large container to catch the stock as it defrost, and place in the fridge to thaw very slowly over 24-36 hours. 9. In the meantime, bring 75g of the Madeira to a simmer and set it alight. Let the flame burn out, then reduce the alcohol by half. 10. Add the reduced Madeira to the reduced stock and chill quickly in an ice bath or blast chiller. When cold, add the herbs and place in a sealed container in the fridge for 12 hours. 11. Strain the stock, then add the remaining 2.5g Madeira and the Armagnac. Chill until needed. HORSERADISH PEARLS Blend the ingredients together and rest then put into a pipette and squeeze into liquid nitrogen and reserve until end of dish. CONFIT LEG 1. Place leg on a tray then mix the salts and herb and garlic together and pour over legs, leave for 10 minutes then wash well under water. 2. Pat dry place in vac pac with the butter and cook in the bath for 1 and a half hours at 75°C. 3. Remove and cool then trim and remove thigh bone.

M MISO GLAZE Add all together and reduce in pan until the mixture reaches a syrup consistency. FOIE GRAS PARFAIT 1. Place the shallots, garlic and thyme in a pan with the Madeira, ruby port, white port and brandy. Set aside to marinate for 24 hours. 2. Heat the marinated mixture until nearly all the liquid has evaporated, stirring regularly to prevent the shallots and garlic from burning. Remove from the heat and discard the thyme. 3. Preheat a water bath to 50°C. Cut the foie gras into pieces roughly the same size as the chicken livers. 4. Put the livers, foie gras, table salt and nitrite salt in a sous-vide bag. 5. Put the eggs and the alcohol reduction in a second sous-vide bag and the butter in a third. 6. Seal all the bags under full pressure, then place in the water bath for 20 minutes. Remove the bags from the water bath. 7. Take 1 tablespoon of fat rendered from the meat and reserve for serving. 8. Combine the eggs, alcohol reduction and meats in a bowl and mix with a hand-held blender. 9. Slowly blitz in the butter, then transfer to a Thermomix and blend for 1-2 minutes at 55°C/130°F until emulsified, being careful not to incorporate too much air. 10. Preheat the oven to 100°C. Fill a bain-marie with 5cm water and place in the oven. 11. Pass the meat mixture first through a coarse sieve and then through a fine one. 12. Pour into a terrine dish and place in the

bain-marie. After 15 minutes, start checking the temperature of the parfait. When it reaches 62-64°C in the centre, remove from the oven and allow to cool. 13. Refrigerate for 24 hours before serving. FILO DE BRIC LOG Roll the pastry around wooden spoon handle and brush with butter and bake for 4 minutes at 180°C. POACHED QUAIL BREAST: 1. Place the quail breasts into the brine for 1 hour and pat dry. Put a plate in the fridge to chill. 2. Pour the quail stock into a pan and heat to 95°C. 3. Combine the gellans and add to the liquid using a hand-held blender. 4. Bring the mixture to the boil and blitz again to ensure all the gellan has dissolved. 5. Remove the plate from the fridge. 6. Holding the wing bone, dip it quickly in and out of the hot stock. Transfer to the chilled plate for a few moments while the gel sets. 7. Refrigerate the quail for 2-3 minutes to set the gel completely. Refrigerate until needed. TO SERVE 1. Spoon garlic purée onto the plate, place foie gras tuille. Set up ‘woods’ and lay over the leg, board and finished breast in pan. 2. Meanwhile skewer the tempura egg with the quail trim. 3. Garnish with sorrel or penny wort last minute sprinkle the horseradish pearls on plate.

362

JEREMY MCMILLAN

SERVES

Forager's salad

INGREDIENTS

METHOD

SALAD 4 ea cattail hearts, peeled to the core, whites only, rinsed well, shaved thin on a bias 250g wild watercress 110g trout lilies Handful of wood sorrel Handful of sheep’s head sorrel 50g ramp leaves, torn 250g dandelion leaves 250g chicory Handful hairy bittercress 10 sprigs, young chickweed

Gently combine all the greens and herbs in a metal bowl, season with Maldon and dress lightly with lemon juice, citron vinegar and olive oil. Serve immediately.

DRESSING AND GARNISH juice 1 lemon 60ml citron vinegar Tuscan olive oil Maldon sea salt

Chef Magazine / Issue 29 / June / 2013

364

366

NUNO MENDES

SERVES

Mackerel

INGREDIENTS

METHOD

TOASTED MILK CRUMBS 6 tbsp unsalted butter 4 tbsp milk powder Maldon salt, to taste

TOASTED MILK CRUMBS 1. Melt the unsalted butter until frothy. 2. Add the milk powder to the toasted unsalted butter and cook slowly, while stirring constantly until golden brown. 3. Strain the golden brown milk crumbs into a chinois and pat dry with paper towel. 4. Season well while hot and reserve for use to finish. You can re-use the excess butter for cooking in another preparation.

TOASTED LACTOSE Lactose powder, as needed MACKEREL CRUMBS 200g brown butter crumbs 200g toasted lactose 10g ground coffee BLACKBERRY JUS 400g blackberry juice 15g cider vinegar 29g kuzu Salt, to taste ROCKET PURÉE Rocket Salt, to taste Water, as needed Fresh horseradish, grated, as needed MACKEREL Sugar, as needed Salt, as needed 4 mackerel, filleted TO SERVE Fresh blackberries, as needed Marigold petals, as needed

TOASTED LACTOSE 1. Sprinkle lactose powder onto Silpat in an even layer. 2. Bake at 220°C until dark brown. MACKEREL CRUMBS Combine all ingredients thoroughly. BLACKBERRY JUS 1. Combine all the ingredients. 2. Bring to the boil very slowly, stirring constantly. 3. Once thickened, the jus must be kept hot. ROCKET PURÉE 1. Blanch the rocket in salted, boiling water for 2-3 seconds. Shock in ice water. 2. Squeeze out all the moisture and put in a blender on a high-speed setting. 3. Add just enough water to get the mix spinning. 4. Purée until very smooth. 5. Before serving, stir in some fresh grated horseradish to taste.

Chef Magazine / Issue 26 / December / 2012

368

MACKEREL 1. Mix 60% sugar to 40% salt for the cure. 2. Cure the mackerel for 90 minutes. 3. Remove the skin using a blowtorch just before serving. TO SERVE Coat the fish with blackberry jus. Sprinkle with the brown butter, lactose and mackerel crumbs. Garnish with fresh blackberries and marigold flower petals as shown.

370

YA S U H I R O MINENO

YA S U H I R O M I N E N O

SERVES

Shira Yaki: seared live eel with wasabi and tosazu jelly

INGREDIENTS

METHOD

1 live, fresh eel

SALT KOJI 1. Put the koji in a bowl and rub with your hands to break up any clumps. 2. Add the salt and mix thoroughly with your hands, rubbing vigorously until the mixture sticks together when squeezed. 3. Add just enough water to cover the mixture, stir and transfer to a clean, covered container. Keep at room temperature. 4. For the first week, stir once a day from the bottom to bring air into the mixture until the flavour settles: it takes 7-10 tdays to reach full flavour, depending on the season. 5. When it is done, the rice kernels are smaller and the fragrance is salty sweet.

SALT LOJI 500g koji 170g sea salt 650cc water TO SERVE Tosazu jelly(jelly made from dashi and vinegar) Passion fruit and celeriac pure Sweet soy mixed with stock from eel bone Kizami wasabi Stock from eel bone

PREPARE THE EEL 1. Cut the bulb, pass a metal string into the nerve. 2. Place in salt water for 10 minutes to remove the blood (it is the blood that causes a fishy smell). 3. Then put into hot water up to 70°C for 7 seconds to blanch and then put into cold water to take the slime off the skin. 4. Take out all the organs, fins and the main backbone, and chop diagonally with scissors.

Chef Magazine / Issue 36 / July / 2014

372

TO COOK 1. Sprinkle the pieces of eel with salt koji, then place in the fridge for 15 minutes. 2. After this vacuum pack them and leave one night in the fridge to marinate. 3. Sous vide at 60°C for 8 minutes. Just before serving, lightly sear the skin. TO SERVE Serve with Tosazu jelly (made from dashi, vinegar and gelatin), passion fruit and celeriac pure, sweet soy mixed with stock from the eel bone and kizami wasabi. NOTE Loji is cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae.

374

RAMON M O R ATÓ

R A M O N M O R ATÓ

SERVES

ENTREMETS 18CM IN DIAMETER AND 3.5CM DEEP

Pure balance

INGREDIENTS FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE 20g cinnamon 10g cardamon 10g cloves 10g allspice 360g egg whites 100g sugar 140g egg yolks 350g Ocoa™ 70% dark chocolate couverture 170g butter 12g spice mix Sufficient quantity of semicandied apricot quarters SALTED CARAMEL 550g sugar 300g 35% fat whipping cream 50g 60 DE glucose syrup 4g fine salt 1 vanilla bean 1 soaked leaf gelatine 210g salted butter OCOA™ DISCS 420g milk 180g pasteurised egg yolks 60g sugar 70g inverted sugar 720g Ocoa™ 70% dark chocolate couverture 1,500g softly whipped cream

METHOD OCOA™ MOUSSE 420g milk 180g pasteurised egg yolks 60g sugar 70g inverted sugar 720g Ocoa™ 70% dark chocolate couverture 1.5kg softly whipped cream OCOA™ ICING 300g water 250g sugar 350g 44 DE glucose syrup 200g sweetened condensed milk 26g gelatine leaves 300g Ocoa™ 70% dark chocolate couverture

FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE 1. Mix the spices together and whip with the egg whites and sugar. 2. Add the egg yolks without beating. 3. Add the Ocoa™ 70% dark chocolate coverture and butter. 4. Add 12g of the spice mix. 5. Make some discs of 16cm in diameter and top with the semi-candied apricot quarters. 6. Finish by baking at 180°C for approximately 10 minutes.

OCOA™ ICING 1. Bring the water, sugar and glucose syrup to the boil. 2. Add the sweetened condensed milk and gelatine leaves. 3. Pour over the 300g of Ocoa™ 70% dark chocolate couverture. ASSEMBLY 1. Prepare rings of 18x3.5cm deep. 2. Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel. 3. Top with the flourless chocolate cake. Store in the freezer. 4. Once frozen, ummould and glaze with the Ocoa™ icing. 5. Finish by decorating with chocolate sheets at the sides to suit your taste.

SALTED CARAMEL 1. Dry caramelise the sugar. 2. Deglaze with a mixture of the cream, glucose syrup, salt and vanilla bean. 3. Add the gelatine, chill to 50°C and add the butter when the caramel reaches around 30°C.

OCOA™ DISCS 1. Melt the Ocoa™ 70% dark couverture at approximately 45°C. 2. Pre-crystallise and spread a fine layer on guitar sheets. 3. Cut out discs of 16cm diameter before total crystallisation takes place. 4. Reserver for assembly. OCOA™ ICING

OCOA™ DISCS AND SALTED CARAMEL

OCOA™ MOUSSE 1. Make a custard with the milk, yolks, sugar and inverted sugar, heating to approximately 82 / 83°C. 2. Pour the custard over the Ocoa™ 70% dark chocolate couverture. 3. Emulsify everything properly and check

Chef Magazine / Issue 30 / August / 2013

376

4. 5.

that the temperature of the mixture is approximately 45°C. Add the softly whipped cream. Assemble the components immediately.

FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE

OCOA™ MOUSSE

378

A N TO N MOSIMANN

ANTON MOSIMANN

SERVES

Marinated salmon with Cornish crabmeat

INGREDIENTS

METHOD

MARINADE 20g coriander seeds 150g sea salt 150g caster sugar 20g white peppercorns 20g star anise 2 sticks lemon grass Zest of 2 lemons

SALMON 500g salmon fillet, skin on

CRABMEAT 100g picked white crabmeat 5g sliced chives 12 leaves coriander 20g finely sliced spring onions 12 pieces pickled ginger

Blend marinade ingredients roughly in a food processor. Spread the above mixture all over the salmon. Marinate for 24 hours. Wash the marinade off, skin the salmon and remove the brown fat. Slice the salmon in thin slices and arrange on a plate in a 5½" ring. Keep the ring on the plate. Mix together all the crabmeat ingredients. Sprinkle the crabmeat mixture evenly over the salmon. Garnish with the rest of the ingredients and remove the ring. For the dressing, bring the lemon juice and the sugar to the boil; combine arrowroot and soy sauce, thicken lemon juice to sauce consistency. Whisk in oil slowly. Clean plate and drizzle the dressing over the top of the salmon and crab.

LEMON DRESSING Juice of 4 lemons 50g caster sugar A little arrowroot 100ml olive oil 100ml sunflower oil 20ml light soya sauce

Yes Chef! Magazine / Issue 13 / March / 2010

380

Brent Hofacker/shutterstock.com

N R I C H A R D N E AT MARTIN NISBET

384

RICHARD N E AT

R I C H A R D N E AT

SERVES

Fillet of tuna with ceviche, aubergine purée and tomato confit

INGREDIENTS

METHOD

AUBERGINE PURÉE 2 large aubergines 6 garlic cloves 50ml olive oil 3 anchovy fillets Salt and pepper

AUBERGINE PURÉE 1. Cut aubergines in half lengthwise. Slash the flesh and stud with 3 of the garlic cloves. 2. Heat a dish with half of the olive oil, colour the aubergine and bake in the oven. Cook until the flesh is completely soft. Remove from the oven, scrape out all the aubergine flesh and blend with the anchovy fillets, salt and pepper. Place in the refrigerator.

TOMATO CONFIT 8 plum tomatoes 50ml olive oil 1 medium sized onion 1 tbsp tomato paste TUNA 250g tuna fillet 50g butter 1 egg yolk 50g sesame seeds 200g sea bass fillet Salt and pepper Juice from 1 lemon 20g coriander Olive oil 16 asparagus spears 50ml soy sauce

TOMATO CONFIT 1. Blanch the tomatoes in water, skin and de-seed. 2. Heat a pan and add the olive oil. Finely chop the onion and add to the oil. Whilst cooking, chop the tomato flesh and add to the softening onions. Add the tomato purée. 3. Cook until all the moisture has evaporated and leave to cool in refrigerator. TUNA 1. Cut the tuna fillet lengthwise into rectangular shapes. The front face should be 2 x ½cm square. 2. Season with salt and pepper. In a very hot sauté pan, add the butter and caramelise the tuna on all sides though keep raw. 3. Roll in egg yolk and then sesame. Return to butter and seal for a second on each side. Place immediately in refrigerator. 4. Slice the sea bass as thinly as possible. Season with salt, pepper, lemon juice, coriander and olive oil. Leave for 20 minutes in refrigerator.

Chef Magazine / Issue 31 / October / 2013

386

5. 6. 7.

Peel the asparagus and cook in boiling salted water. Refresh in iced water. Cut the tuna into twenty equal pieces and soak in soy sauce. Separate the sea bass into 16 pieces. Distribute tomato confit between them and wrap into neat parcels.

TO SERVE 1. Take four plates, preferably square, and dab the aubergine purée in the places assuming the number 5 on a dice. 2. Place the sea bass parcels between the aubergine purée. Place the tuna on top of each aubergine pile. 3. Season the asparagus spears with salt, pepper and olive oil and a taste of lemon juice. Arrange in a trellis fashion on top of the tuna and sea bass.

388

MARTIN NISBET

SERVES

Roast loin of Highland venison, wild mushrooms, salsify and hand rolled pasta

INGREDIENTS

METHOD

SAUCE 40g mirepoix 1 clove garlic 1 bay leave 1 sprig thyme 2 juniper berries 12 cracked peppercorns 20g tomato purée 100ml red wine 100ml port 1 litre fresh chicken stock 25g butter 25g redcurrant jelly Salt and pepper, to taste

SAUCE 1. Fry the mirepoix in hot oil until it has caramelised and is golden brown. 2. Add the garlic, bay leaf, thyme, juniper berries, peppercorns and tomato purée and cook for a further 2 minutes. 3. Add the red wine and port and reduce by two thirds. 4. Add the chicken stock and reduce by three quarters until you achieve a sauce consistency. 5. Finish with the butter and redcurrant jelly. Season to taste and pass through a fine sieve. Keep warm.

SALSIFY 200g salsify 1 lemon, juiced

SALSIFY 1. Peel the salsify and slice into 5mm thick slices. 2. Cook in boiling salted water with the lemon juice until just cooked. 3. Once cooked refresh in iced water.

PASTA 100g pasta dough ROAST LOIN OF HIGHLAND VENISON Olive oil, as needed 4 x 150g venison loin portions Salt and pepper, to taste Butter, as needed 2 cloves garlic Sprig of thyme

PASTA 1. Roll the pasta out in a pasta machine to its second thinnest setting. 2. Cut small rectangle approximately 3 x 5cm and roll around the end of a pen or a thin metal tube. 3. Blanch the pasta in boiling salted water for 30 seconds then refresh in iced water.

WILD MUSHROOMS 200g wild mushrooms Salt and pepper, to taste TO SERVE 200g cooked spinach Salt and pepper, to taste Butter, as needed Chef Magazine / Issue 27 / February / 2013

390

ROAST LOIN OF HIGHLAND VENISON 1. Heat a pan with a little oil. 2. Season the venison with salt and cracked black pepper. 3. Pan-fry the venison for 3 minutes on either side, adding a piece of butter, garlic and thyme for the last 2 minutes. 4. Once cooked allow to rest for 5 minutes. WILD MUSHROOMS 1. Fry the mushrooms in a little butter until golden and cooked. 2. Season to taste. TO SERVE 1. Warm the pasta and salsify through in a little butter and again season to taste with salt and pepper. Reheat the spinach in a little butter until warmed through and season with salt and pepper. 2. Place the spinach in the middle of the plate, spoon the mushrooms, salsify and pasta around. Slice the venison, place on the spinach and finish with the sauce. Serve.

O PAT R I C K O ’C O N N E L L JAN OSTLE N AT H A N O U T L AW

394

PAT R I C K O’CONNELL

PAT R I C K O ’C O N N E L L

396

O SERVES

Medallions of rabbit loin wrapped in pancetta surrounding a Lilliputian rabbit rib roast resting on a pillow of pea purée

INGREDIENTS

METHOD

4 SADDLES OF RABBIT 12 slices of pancetta, thinly sliced Salt and pepper, to taste

PREPARING THE RABBIT 1. Cut the saddle crosswise between the 3rd and 4th ribs. Divide into 2 miniature rib roasts. Trim and french the bones. Repeat for the remaining saddles. Hold in the refrigerator until ready to use. 2. Separate the remaining loins from the bones and trim the silverskin. 3. On a piece of plastic wrap lay 3 slices of pancetta vertically so they overlap slightly. Season 2 loins with salt and pepper, lay side by side and roll them up in the pancetta. Wrap the rolled loins tightly in plastic, tying off both ends like a sausage. 4. Place the 4 wrapped loins in a circulator bath and poach them at 63°C for 5 minutes. Remove from the water bath. Let them come to room temperature and refrigerate until ready to use.

VEAL SAUCE 4 quarts of veal stock Salt and pepper, to taste CHICKEN STOCK REDUCTION 3 quarts of chicken stock 2 tsp Dijon mustard Salt and pepper, to taste BREADCRUMBS 2 tbsp butter 1 cup Panko bread crumb 2 tbsp garlic, finely chopped 4 tbsp parsley, finely chopped Salt and pepper, to taste VEGETABLES 12 baby carrots, cleaned and peeled (tops left on) 6 baby yellow turnips, cleaned and peeled (tops left on) PEA PURÉE 1 quart shelled, green peas 1 potato, peeled and cubed ¼ cup cream, warmed Salt, white pepper and sugar to taste TO SERVE 3 tbsp butter, divided ⅓ cup vegetable or grape seed oil 2 tbsp Dijon mustard

VEAL SAUCE 1. In a large saucepan over medium heat, reduce stock until it coats the back of a spoon. Skim the stock during the reduction as necessary. 2. Season with salt and pepper and refrigerate until ready to use. CHICKEN STOCK REDUCTION: 1. In a large saucepan over medium heat, reduce the stock until it coats the back of the spoon. Skim the stock during the reduction as necessary. 2. Whisk in the Dijon mustard and refrigerate until ready to use.

Yes Chef! Magazine / Issue 5 / March / 2008

BREADCRUMBS 1. Melt the butter in a skillet over medium heat. Add the garlic and sauté for 1 minute. 2. Add the breadcrumbs, sauté until golden brown. Season with salt and pepper. 3. Add the parsley, stir to combine, and remove from heat. 4. Allow breadcrumbs to cool completely. They may be stored in an airtight container until ready to use. VEGETABLES Blanch the vegetables in boiling, salted water until just tender. Shock immediately in cold water, drain and hold in the refrigerator until ready to use. PEA PURÉE 1. Blanch the peas in boiling, salted water until tender. Shock in ice water to stop cooking. Drain. 2. Cook the potato in boiling water until tender and drain. Combine peas and potato in a food processor and purée adding the cream, until smooth. Add a little extra cream or water if the purée seems too thick. 3. Pass the pea purée through a fine mesh chinoise. Season with salt, pepper and sugar as necessary. The purée can be kept warm for several hours or refrigerated and re-warmed before serving.

TO SERVE Preheat the oven to 375°F. 1. Reheat each of the sauces. 2. In an 8" skillet, heat the oil over medium high heat. Add the loins and cook, turning frequently to brown. Cook until the pancetta is browned and crispy and the loins are warmed through. 3. Remove from oil, drain and let rest. Pour off all but 2 tablespoons of oil and return to medium high heat. 4. Season the rib roasts with salt and pepper and sear in the hot oil. Cook 1 minute on each side and then remove them from the pan. Allow them to rest with the loins. 5. Reheat the baby vegetables in a little simmering water. Drain and add 1 tablespoon of butter, tossing to coat. Keep warm. 6. Brush the loins and the rib roasts with a very thin coat of mustard and roll them in the toasted breadcrumbs. Place them in the oven for 1 minute to crisp the crumbs. 7. Meanwhile, dribble both sauces around the plate. Surround with the baby vegetables. Place a dollop of pea purée in the centres of the plate. Remove the loins and rib roasts from the oven. Place the rib roasts on top of the pea purée. Slice each of the loins into 3 medallions. Arrange the medallions in a triangle around the pea purée. Serve immediately.

398

JAN OSTLE

SERVES

Pigeon tart

INGREDIENTS

METHOD

CONFIT SHALLOT 500g shallots, finely sliced 100g unsalted butter

CONFIT SHALLOT Cook the shallots in the butter until they are golden brown and compote-like in consistency. Remove from the heat and reserve.

TART BASE 1 large block puff pastry SAUCE 400g unsalted butter 1 kg game trim (ideally bones and flesh), finely cut 1 bottle of very drinkable red wine 1 large glass of port 300g shallots, finely diced 300g carrots, finely diced 200g button mushrooms, finely diced 170g celery, finely diced 4 sprigs thyme 1 bulb garlic 500ml veal stock 500ml brown chicken stock 200g golden raisins PIGEON 4 young wood pigeons Salt and pepper, to taste Olive oil, as needed Fine sea salt, as needed 50g unsalted butter

TART BASE 1. Roll the puff pastry as thinly possible. 2. Bake the puff pastry at 190°C between two heavy baking trays, both lined with parchment paper, until crisp and golden brown. Cut the pastry to size. SAUCE 1. Heat two large, heavy-based pans and add 200g of butter to each pan. 2. Once the butter is foaming and on the point of noisette, add your brunoise to one pan and your trim to the other. 3. Once the brunoise and trim are perfectly caramelised and crisp pour the contents of both pans into a chinois and drain off the excess butter. 4. In a hot, clean pan add the red wine and port and reduce to a syrup. 5. Quickly add the vegetables, trim, veal and chicken stocks. Reduce whilst constantly skimming until the sauce reaches a lovely, velvety consistency. 6. Remove from the heat. Pass through a muslin cloth and reserve. 7. Add the raisins and allow to rehydrate.

TO SERVE Confit shallot 1 large bunch kale, picked to florets Honeycomb, broken

Chef Magazine / Issue 26 / December / 2012

400

PIGEON 1. Remove the wishbone as cleanly as possible. Season inside the cavity. 2. Lightly oil the outer side of the pigeon and season with fine sea salt. Set aside for 15 minutes. 3. Heat a heavy-base sauté pan and add the butter. 4. Wait until the butter is foaming, then caramelise your birds and place in a hot oven. 5. Cook for 6½ minutes and allow to rest for 10 minutes in a warm place. 6. Once rested, remove the breasts and cut in half directly down the middle. You should be left with four diamond-shaped pieces of pigeon breast. 7. Remove the legs and season both the legs and chest. TO SERVE 1. Spread a thin layer of the confit shallot on the pastry and warm through in the oven. 2. Once warm, layer the pigeon and kale as pictured. Garnish with the honeycomb and rehydrated raisins from the sauce. Pour over the sauce to finish.

402

N AT H A N O U T L AW

SERVES

Cornish venison with parsnips and orange, espresso and chicory

INGREDIENTS

METHOD

VENISON 4 x 200g portions of venison saddle, trimmed of fat and sinew Orange oil spice – cinnamon, black pepper, clove, juniper all ground and mixed in equal quantities

VENISON 1. Heat your water bath to 65°C. Place the venison in a sous vide bag with a little orange oil and spice. 2. Cook for 18 minutes. Remove from the bag and rest for 2 minutes. Heat a frying pan and colour all over for 1 minute.

ESPRESSO SAUCE 1. In a pan heat the sugar to a caramel. Deglaze with the vinegar and reduce. Add the red wine and reduce and then finally the stock and reduce to correct consistency. 2. When serving add a dash of espresso to taste.

CHICORY 1. Bring all the ingredients to simmer except the chicory leaves. Place the chicory leaves into a container and cover them with the pickling liquor. 2. Submerge using some cling film. Allow cooling. To serve, place the leaves onto a tray and heat for 1 minute in an oven at 200°C.

TO SERVE Slice the venison and arrange on plate with the other components as shown and garnish with blanched and shredded Savoy cabbage, orange segments and orange oil.

CHICORY 2 heads of chicory, trimmed into sound individual leaves 100ml water 100ml white wine vinegar 100ml dry white wine 100g caster sugar 5g salt PARSNIPS FOR ROASTING 3 large parsnips, peeled quartered and turned into banana shapes. (Keep all the trimmings for the purèe) A little oil 50g unsalted butter salt ESPRESSO SAUCE 50g caster sugar 50ml red wine vinegar 100ml red wine 200ml 50/50 venison/veal stock 1 fresh shot espresso OTHER GARNISH Savoy cabbage ,blanched and shredded Orange segments Orange oil

404

PARSNIPS FOR ROASTING 1. Simmer the parsnips in salted water for 4 minutes. Remove from the water and allow to cool. 2. Heat a non-stick pan and add the oil. Place the parsnips in the pan and colour all over. Add the butter and allow to cook for 2 more minutes. Drain and serve.

PARSNIP PURÈE 1. Heat a pan with a fitting lid; add the oil and butter and heat. When the butter is hot add the trimmings and cook for 2 minutes with no colour. 2. Add some water to cover the parsnip and cover with the lid. Cook for 5 minutes and stir, adding water if necessary. When the parsnip is cooked remove the lid and cook allowing the water to reduce until the excess water has gone. 3. Transfer to a blender and blend until smooth. Season with salt and pass through a sieve.

Yes Chef! Magazine / Issue 4 / December / 2007

P ANNE-SOPHIE PIC DAV I D P I TC H F O R D

Image © Timothy Armes

408

ANNESOPHIE PIC

ANNE-SOPHIE PIC

SERVES

Blue lobster thinly sliced with berries and red fruits, celery and green peppercorns, in jus corse (a spicy sauce)

INGREDIENTS

METHOD

LOBSTER 2 Breton lobsters

LOBSTER 1. Tie up the lobsters and cook them in boiling water for 3 minutes. Allow 1 minute more for the claws. 2. Shell the lobsters and retain the heads. Chill.

BLACKCURRANT SAUCE 500g blackcurrants 50g sugar RED FRUITS 25g wild strawberries 25g bilberries 25g raspberries CELERY ½ white celery stalk base 100g white stock 15g lightly salted butter Table salt to taste 2.5g blanched green peppercorns LOBSTER SAUCE 300g lobster stock 100g white stock Seasoning garnish, to taste Young celery leaves, to taste CELERY EMULSION 100g celery purée in a very dry ball 50g milk 50g cream 1 tbsp grapeseed oil 1.5g blanched green peppercorns

LOBSTER BUTTER 1. Crush the carcasses and retain half for the butter and the remaining half for the sauce. Lightly brown the first batch of carcasses with lightly salted butter. Add the lightly salted butter and melt without raising the heat so as to prevent the butter from turning brown. 2. Cook for 30 minutes. Add enough water to just cover the carcasses and chill until the butter congeals; remove the butter, melt it and strain through a fine-mesh sieve. Chill. LOBSTER SAUCE 1. Drizzle with olive oil, lightly brown the second batch of carcasses, then add the lightly salted butter. In another pan, drizzle with olive oil and lightly brown the seasoning garnish. 2. Add the garnish to the lobster carcasses, toss and add a knob of butter. Moisten with half of the lobster stock, reduce, coat the carcasses well then add the rest of the lobster stock and white stock. 3. Cook for 1 hour, strain through a fine-mesh sieve and leave to reduce until the sauce is the right texture. Put it to one side.

Yes Chef! Magazine / Issue 10 / June / 2009

410

ACCOMPANIMENT 1. Peel the celery, cut into 15cm sticks. Sweat in butter then moisten with white stock and add the crushed green peppercorns. Cook until very tender then glaze with butter before serving. 2. Put the blackcurrants and sugar in a bainmarie, to obtain the juice. Reduce threequarters of the juice to obtain a syrupy mixture. Keep the remaining half for the red fruits. CELERY EMULSION 1. Mix all the ingredients for the espuma. Heat and leave to infuse. Strain through a fine sieve and adjust the seasoning. 2. Pour into a siphon bottle with 2 cartridges. Keep it in the bain-marie. TO SERVE 1. Reheat the lobster in the lobster butter. Be careful not to overheat. Cut the body lengthwise in half. 2. Toss in the bilberries with a little lobster butter. Add the non-reduced blackcurrant juice, cook a little then coat the strawberries and raspberries with it. 3. Dress with a trickle of blackcurrant juice using a brush. 4. Add the celery confit on each side of the lobster body. Arrange the claws and tails tastefully. Arrange the red fruits and seasoned celery shoots. Serve the espuma and the lobster sauce with the meal.

Image © Timothy Armes

412

DAV I D P I TC H F O R D

DAVID PITCHFORD

SERVES

Roast saddle of hare with salsify and pancetta fritters and jugged hare potatoes

INGREDIENTS

METHOD

JUGGED HARE 2 young hares 1 shot cognac 50g olive oil 1 onion 1 bottle red wine 6 rashers streaky bacon 50g butter 25g plain flour 2 cloves garlic 1 bouquet garni 50g tomato purée 1 litre brown stock

JUGGED HARE 1. Skin and clean the hare taking care to collect the blood if you intend to use it. 2. Remove the saddle and set aside for the dish below. 3. Cut the remaining hare into pieces by naturally jointing the carcase. 4. Place the pieces in a bowl and sprinkle with brandy, olive oil and seasoning. 5. Slice the onion and scatter over the meat, cover with the red wine. Marinate overnight. 6. Cut the bacon into lardons and fry in the butter. Drain the meat of the red wine and fry the onion in the bacon butter. 7. Dry the hare pieces and coat in the flour then fry the meat in the oil, browning lightly. Add the bacon and onion. 8. Moisten the meat with the red wine marinade and add garlic, bouquet garni, tomato purée and brown stock. 9. Bring to the boil on the stove, skim and transfer to the oven with a lid. 10. Test after 2 hours, cook for another half hour or so if required. 11. Remove the meat from the sauce and pass into a clean pan (see note). 12. Reduce the sauce by half and add the garnish of glazed button mushrooms, onions and lardons of bacon.

SADDLE OF HARE 2 saddles of hare, trimmed of all skin and sinew 50g dripping salsify and pancetta fritters (homage to John Williams) 3 thick stems of salsify Flour, water and salt for a ‘blanc’ 1 lemon 12 thin slices of pancetta 30g fresh white breadcrumbs 10g grated Parmesan 2 eggs LEMON AND GARLIC PURÉE 50g new season garlic 50g lemon juice

SADDLE OF HARE 1. Season and seal the meat in a pan and transfer to the oven to cook for 7-8 minutes. 2. Allow to rest for 10 minutes before carving

Chef Magazine / Issue 22 / January / 2012

414

SALSIFY AND PANCETTA FRITTERS 1. Wash, peel and rewash the salsify, store in acidulated water. 2. Cook in a ‘blanc’ in the usual way. Allow to cool in the cooking liquor. 3. Wash off the ‘blanc’ and dry in a cloth. 4. Make sure the pancetta is very cold and cut very thinly on the slicer. 5. Wrap the salsify in the pancetta. 6. Pané the stems, but instead of pure white breadcrumbs use a combination of threequarters breadcrumbs and one-quarter finely grated parmesan. 7. Deep fry to order. TO SERVE Transfer the meat to an appropriate serving dish and pour over the sauce and garnish with greens, finishing with Boulangere potatoes layered with jugged hare and salsify and pancetta fritters. CHEF’S NOTE I do not see very many young chefs using the blood to finish a sauce these days and to a degree I can understand why. It does change the consistency of the sauce and some may say that it is somehow less acceptable to use the blood of an animal in a dish nowadays. However, if you decide to use it then at the stage of number 11 in the hare method above the blood should be mixed with one half of its volume of double cream. The sauce should then be brought to the boil and removed from the heat, the cream and blood mixture should then be whisked into the sauce and not boiled again.

R THEO RANDALL NEIL RANKIN SHAUN RANKIN RENÉ REDZEPI GARY RHODES MASSIMO RICCIOLI ERIC RIPERT JORDI ROCA OLIVIER ROELLINGER SIMON ROGAN ALAIN ROUX ALBERT ROUX MICHEL ROUX MICHEL ROUX JR

418

THEO RANDALL

Almond tart This tart makes a very versatile dessert because it can be served with all kinds of fruit. For example, in summer it is lovely with raspberries and crème fraîche or with baked fresh apricots (to bake apricots, cut them in half and remove the stones, then spread in a baking dish and sprinkle with vanilla sugar and Amaretto to taste; bake at 180°C until soft). Pears baked with lemon and sugar are good too. In winter try the tart with marinated prunes. It is always best freshly baked, when the pastry is crisp and the filling moist. Makes a 26cm tart.

INGREDIENTS

METHOD

SWEET PASTRY CASE 26CM 250g plain flour, plus extra for dusting 75g icing sugar, sifted 180g unsalted butter, chilled 2 organic egg yolks

SWEET PASTRY CASE 1. Put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and pulse for 10 seconds, then tip into a bowl and mix briefly by hand into a dough. 2. Cover the bowl and leave the pastry to rest in the fridge for 1 hour. 3. Roll out the pastry on a lightly floured surface and press into a 26cm fluted, loose-bottomed tart tin to line evenly. Leave to rest in the fridge for 30 minutes. 4. Preheat the oven to 180°C. 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. 6. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Set aside. Leave the oven on.

ALMOND FILLING 300g blanched (skinned) almonds 300g unsalted butter, softened 300g caster sugar 3 organic eggs TO SERVE Crème fraîche

ALMOND FILLING 1. Make the filling while the pastry case is baking. Grind the almonds in a blender or food processor; tip into a bowl and set aside. Cream the butter with the sugar in the processor until pale and fluffy. Add the almonds, then mix in the eggs one at a time until combined. 2. Spread the filling in the tart case. Bake for 30-40 minutes until the filling is golden brown. Cool before serving with crème fraîche.

Chef Magazine / Issue 41 / July / 2015 / Reprinted from 'My Simple Italian' by Theo Randall

420

422

NEIL RANKIN

SERVES

Valrhona Manjari chocolate brownie

INGREDIENTS

METHOD

250g egg 375g caster sugar 350g Valrhona Manjari chocolate 64% 250g butter 63g einkorn flour 6g baking powder 63g Valrhona cocoa powder 150g whole peeled pistachio nuts

Whisk the eggs and sugar to a sabayon; at the same time melt the chocolate and butter together, mix these together and fold in the sieved dry ingredients and nuts. Pour into a baking sheet lined with silicone paper, bake at 175°C for 15 minutes, allow to cool at room temperature. Refrigerate or freeze before cutting.

CHEF’S NOTE The brownie is great served on its own as an afternoon tea cake. The recipe in the picture is served with a pistachio purée, white chocolate tuille, blueberry sorbet, beurre noisette crumb and cream cheese mousse.

Chef Magazine / Issue 29 / June / 2013

424

426

SHAUN RANKIN

SERVES

Lightly poached Royal Bay oysters with Sevruga caviar, saffron noodles and lemon butter sauce

INGREDIENTS

METHOD

OYSTERS AND CAVIAR 12 fresh oysters 1 cucumber Sevruga caviar Chives Micro celery

PASTA 1. Sieve the flour and salt together and place in a food processor along with the eggs, egg yolks, saffron reduction and olive oil. 2. Process until the mixture comes together. Stop the machine, tip the ingredients onto a board and knead well until you have a firm smooth ball of dough. 3. Wrap in cling film and leave to rest for a minimum of 30 minutes. 4. On a lightly floured surface divide the dough into 4 equal pieces. 5. Take one part of the dough and roll out with a rolling pin to a rectangle approximately 5mm thick. 6. Feed the dough through the pasta machine several times on the thickest setting, adjusting the setting by 1 notch each time. 7. Finish with the thinnest setting, then using the linguine attachment run the dough through the machine. 8. Let the linguine hang over a wooden pole to dry before cooking in boiling salted water. 9. Drain and refresh in iced water then drain and toss with a little olive oil and set aside until needed.

BUTTER SAUCE 300ml white wine 6 black peppercorns 1 sprig of thyme 1 bay leaf 1 shallot, finely chopped 2 tbsp double cream 250g diced unsalted butter Lemon juice PASTA 600g pasta flour Pinch of salt 3 eggs 6 egg yolks 3 tbsp saffron reduction 1 tsp olive oil

BUTTER SAUCE 1. Take a small sauce pan, add the white wine, peppercorns, thyme, bay leaf and chopped shallot. 2. Bring to the boil and reduce the liquid by half its volume. 3. Pass through a fine sieve into a clean saucepan.

Yes Chef! Magazine / Issue 15 / September / 2010

428

4. 5.

Add the cream, bring back to the boil then pull the pan to the edge of the stove. Keeping warm, slowly add the diced butter a little at a time making sure the sauce does not boil. Add the lemon juice, season with pepper and keep warm until needed.

OYSTERS Carefully open and cut out the oysters, place in a bowl with their juices. Peel and cut the cucumber into small batons for the top of the oyster. TO SERVE 1. When ready, reheat the noodles in boiling salted water. 2. Drain and, with a carving fork, make 3 little bobbins for each plate. 3. Warm the oyster juice in a saucepan and drop the oysters in for approximately 8 seconds. 4. Spoon them out on to a clean cloth and drain well. 5. Place on top of each pasta bobbin. 6. Top with the cucumber batons and caviar. 7. Chop the chives and place in the warm lemon butter sauce. 8. Spoon over the oysters and noodles, garnish with the micro celery and caviar, and serve straight away.

430

RENÉ REDZEPI

SERVES

Caramelised cauliflower served with whipped cream

INGREDIENTS

METHOD

WHIPPED HORSERADISH CREAM 20g grated horseradish 200g cream Salt

PINE OIL 1. Blanch the pine needles for 3 minutes. Refresh in cold water and dry. Blend the pine needles, grapeseed oil and parsley in a Thermomix at 60°C (140°F) for 8 minutes. 2. Infuse for 8 hours, strain and keep in the refrigerator.

CAULIFLOWER 20g pine needles 20g salt 1 large cauliflower 50g butter Lemon thyme sprigs Pine sprigs COOKED CAULIFLOWER LEAVES 200g water 250g butter Small cauliflower leaves Salt WHEY SAUCE 200g yogurt whey Salt Lemon juice 100g pine oil PINE OIL 50g pine needles 200g grapeseed oil 50g parsley leaves

WHIPPED HORSERADISH CREAM 1. Stir the horseradish into the cream. Infuse in the refrigerator for 30 minutes. 2. Strain, then whip the cream to a light foam. Season with salt and keep in the refrigerator. CAULIFLOWER 1. Blend the pine needles and salt and keep in an airtight container. Cut a slice off the top and the stem of the cauliflower. Heat the butter with the lemon thyme and pine twigs in a large pan. 2. Cook the cauliflower, covered, stem side down, for 15–20 minutes or until evenly caramelised and tender. Keep the cauliflower on greaseproof (wax) paper. 3. Remove any pine needles on the cauliflower. Season with the pine salt. Trim into florets. COOKED CAULIFLOWER LEAVES Boil the water. Emulsify the butter into the water. Cook the cauliflower leaves in the butter emulsion for 30 seconds. Keep the leaves on greaseproof paper and season with salt.

Chef Magazine / Issue 33 / February / 2014

432

WHEY SAUCE Heat the yogurt whey gently. Season with salt and lemon juice. TO SERVE 1. Warm 4 plates. Place a caramelised cauliflower floret in the centre of each plate. Arrange a few cooked cauliflower leaves around the caramelised cauliflower. 2. Split the whey sauce with the pine oil, and serve immediately with a quenelle of the whipped horseradish cream.

434

GARY RHODES

SERVES

Slow roast belly of pork apple and celeriac tarts

INGREDIENTS APPLE AND CELERIAC TARTS 2-3 Granny Smith apples, peeled and cut into 3mm thick slices, divided into approximately 2.5cm discs Apple juice 1 large celeriac, peeled and cut into 2.5 x 3mm thick slices, divided into 2.5 x 3cm discs Milk Coarse sea salt 8 very thin crisply baked puff pastry discs (2.5-3cm in diameter) Caster sugar PORK 8 x squares or rounds of pork belly confit Pork belly confit, skin rolled, sliced and baked until crispy Roast pork gravy (see below) 2-3 Bramley apples, peeled, diced and cooked gently in a knob of butter until softened before liquidising until smooth Salt and pepper

METHOD ROAST PORK GRAVY 500g pork belly bones and trimmings (all cut roughly the same size) 2 carrots, peeled and cut into 2cm mirepoix 2-3 sticks celery, chopped 2 medium onions, peeled and chopped 2 cloves garlic 1 Bramley apple, cut into 2cm wedges with the skin left on 100ml Calvados 1 sprig thyme 2 bay leaves 500ml chicken stock 300ml veal jus

ROAST PORK GRAVY 1. Roast the pork belly trimmings and bones in a roasting tray in the oven until golden brown, drain off the excess fat and place the roasted bones/trimmings into a colander to remove any excess fat. 2. In a thick-bottomed saucepan add a little olive oil and fry the carrots, celery, onions, garlic and Bramley apple for about 10 minutes until they are golden brown. 3. Deglaze the pork-roasting tray with the Calvados, ensuring all the pork juices and sediment is collected. Pour the deglazed Calvados into the saucepan with the vegetables. 4. Add the roasted pork pieces to the saucepan with the thyme and bay leaves. 5. Add the chicken stock and veal jus. 6. Bring to the boil and simmer gently for 45 minutes, regularly skimming any impurities from the saucepan and reduce to a well-flavoured sauce, seasoning to finish. 7. Pass the pork jus through a fine sieve and then through muslin cloth, before warming when needed. APPLE AND CELERIAC TARTS 1. Poach the apples in apple juice until just tender before removing from the pan and leaving to cool. 2. Poach the celeriac in a little milk until tender before removing from the pan and leaving to cool. 3. Season the celeriac discs before stacking them on to the pastry, inter-layered with the apples, spooning a little apple purée between each slice.

Chef Magazine / Issue 21 / November / 2011

436

The tarts are now ready to warm through the oven when needed, finishing with caster sugar and caramelised on top. NOTE: The tarts can be finished with a few sticks of raw apple before topping with the crackling.

PORK 1. Place the pork fat side down in a pan over a medium heat. 2. Once beginning to colour, roast through the oven for 12-15 minutes or until the meat has regained its tenderness with a rich golden brown finish. 3. NOTE: Sugar syrup dipped thin apple slices can be slowly dried through the oven before using as a garnish. TO SERVE The pork pieces and tarts can now be presented as shown, offering the pork apple gravy and apple sauce apart.

438

MASSIMO RICCIOLI

SERVES

Pasta alla Carmello

INGREDIENTS

METHOD

(The shellfish is weighed including shells) Extra virgin olive oil, as needed 100g garlic 100g red chilli 1 kg squid 600g Sicilian prawns 2kg mussels 1 kg clams 200g pasta 80g basil 2 kg plum tomatoes on the vine Salt, to taste 1 glass white wine 3 ladles fish stock 20g parsley

2. 3. 4.

In a pan heat the olive oil with garlic, chilli and fry a little to brown then add the seafood for a couple of minutes only. Add the white wine, once evaporated add the tomatoes and continue to stir. Add the fish stock, a little at a time. Meanwhile, put the pasta on to boil – to al dente, not any longer as it will continue to cook a little once mixed in with the sauce.

TO SERVE 1. Once the pasta is cooked, drain and pour into the pan with the sauce. 2. Add parsley and serve.

Chef Magazine / Issue 22 / January / 2012

440

442

ERIC RIPERT

SERVES

Seared langoustine,baby spinach and mache, shaved foie gras, white balsamic vinaigrette

INGREDIENTS

METHOD

WHITE BALSAMIC VINAIGRETTE 4 tbsp butter 2 tbsp white balsamic vinegar 2 tbsp sherry vinegar 3 tbsp extra virgin olive oil Fine sea salt and freshly ground pepper

VINAIGRETTE 1. Place the butter in a small pan and heat over a medium-high heat, whisking occasionally until golden brown. 2. Remove from the heat and pour the brown butter into a mixing bowl along with the white balsamic and sherry vinegar. 3. Season with salt and pepper and whisk in the extra virgin olive oil in a steady stream until fully incorporated.

LANGOUSTINES 1 tsp canola oil 8 langoustines, shells removed Fine sea salt and freshly ground white pepper Espelette pepper SPINACH, MACHE AND FOIE GRAS 113g baby spinach leaves 57g petite mache (micro greens) 113g high quality foie gras terrine 85g Perigord black truffle, julienned (optional)

LANGOUSTINES 1. Heat the canola oil in a nonstick pan over a medium-high heat. 2. Season the langoustines with salt, pepper and espelette pepper. 3. Sear the langoustines for about 1-2 minutes on each side. 4. Remove from the pan and slice the tails in half, crosswise. TO SERVE 1. Place a pile of spinach leaves down the middle of the plate and shingle four halves of the langoustine on top of the spinach. 2. Top with a few leaves of mache and, using a vegetable peeler, shave three to four slices of the foie gras terrine to garnish. 3. Sprinkle with Perigord black truffle (optional). 4. Drizzle the white balsamic vinaigrette over and around the salad and serve immediately.

Chef Magazine / Issue 18 / April / 2011

444

446

JORDI ROCA

SERVES

Great chocolate bonbon

INGREDIENTS

METHOD

CHOCOLATE ICE CREAM 450g water 80g milk powder 50g sucrose 4g ice cream stabiliser 25g egg yolk 225g invert sugar 170g dark chocolate couverture, Cuba single origin 70%

CHOCOLATE ICE CREAM 1. Mix the water with milk powder in a with blender then heat to about 50°C. 2. Mix in the stabiliser, sucrose, egg yolks and invert sugar and heat to 85°C. 3. Add the Origine Cuba 70% couverture, allow to cool then freeze the mixture and keep in the freezer at -18°C for a minimum of 12 hours.

PAINTED BLOWN CARAMEL 500g fondant 250g glucose 250g isomalt sugar 40 drops 50% solution of citric acid and water

PAINTED BLOWN CARAMEL 1. Melt the fondant and sugar, add the isomalt and heat to 158°C to dissolve. 2. Allow to cool to 140°C then add the citric 50% solution. 3. Roll out on a silicone mat and, wearing latex gloves work the caramel , stretching out and bringing the tips together 20 times. 4. Form balls from the caramel, about 1cm in diameter, then inflate the balls, with the aid of a pump, to blow the candy. 5. Melt the Fleur de Cao couverture with the cocoa butter, and temper. 6. Fill, empty and cover the blown caramel balls, to achieve a thin, impervious coating inside and out.

COATING 200g cocoa butter 200g dark chocolate couverture, Fleur de Cacao 70% CHOCOLATE MOUSSE 170g egg 70g sugar 225g dark chocolate couverture, Cuba single origin 70% 370g of half-whipped cream PRALINE CREAM 100g cream 100g Praline Favorites Onctueux 50% ½ sheet gelatin

Chef Magazine / Issue 33 / February / 2014

448

CHOCOLATE MOUSSE 1. Combine the eggs and sugar together to form a paste. 2. Cook in the microwave, beating every 30 seconds until it thickens and doubles in volume. Melt the Origin Cuba 70% couverture and carefully incorporate into the egg mixture, then while constantly stirring, fold through the half whipped cream. Place the mixture into a piping bag and store in the fridge. PRALINE CREAM 1. Soften the gelatin in water. 2. Warm the cream and and dissolve the softened gelatine in to it. 3. Add the cream to the Favorites Onctueux 50% slowly, stirring constantly to achieve a rubber emulsion. TO SERVE Arrange equal portions of the ice cream, mousse and praline on the plate and finish with the blown candy.

450

OLIVIER ROELLINGER

SERVES

Tsarskaya oysters, easter cabbage, corsair curry

INGREDIENTS

METHOD

2 dozen (24) Tsarskaya oysters, size no. 2 1 Easter cabbage 100ml Coteaux du Layon 50g unsalted butter 1 tsp Poudre Curry Corsair

CABBAGE 1. Separate the cabbage leaves and cut away the large stalks. 2. Cut the leaves into a fine julienne and poach quickly in boiling salted water. 3. Refresh in ice cold water, strain and reserve on a plate. OYSTERS 1. Open the Tsarskaya oysters taking care not to waste any of their sea water. 2. Detach the oysters from their shell and keep them in their filtered sea water. Keep the shells TO SERVE 1. Reheat the cabbage in a small amount of the oysters’ sea water with 10g of the butter and a single turn of a pepper mill. 2. Bring the white wine infusion to ebullition and slightly emulsify with the remaining 40g of butter, strain through an étamine and add the teaspoon of Corsair Curry. 3. Add the oysters to this preparation and keep hot taking care not to exceed 65°C. The oyster must not boil. 4. Place some coarse sea salt on four plates (the salt is to support the oysters’ shells) sit the heated oysters shells and fill with the cabbage julienne, add one oyster per shell and nape with the light emulsion. NOTE Many thanks to Chef Lecturers Raymond Dusoulier and William Hamelin from Westminster Kingsway College who translated the above recipe from French to English.

Chef Magazine / Issue 4 / December / 2007

452

454

SIMON ROGAN

SERVES

Hazelnuts and sweet cheese, rosehips and anise hyssop

INGREDIENTS SWEET BRACKEN DISTILLATION 300g water 80g anise hyssop 20g fructose ROSEHIP SYRUP 500g rosehips 375g water Peel of 1 orange Juice of 1 lemon 125g sugar HAZELNUT CRISP 75g water 25g glucose 120g caster sugar 120g chopped hazelnuts 120g diced bread 50g cornflour 80g icing sugar 40g melted butter 1 egg

METHOD SWEET CHEESE ICE CREAM 300g milk 225g fresh cream cheese 40g stabiliser 25g dextrose 7g glycerin 75g caster POACHED PEARS 4 sweet Harrow pears 250g sugar 125g water 125g dry white wine 5g ascorbic acid TO SERVE Anise hyssop Liquid nitrogen

SWEET BRACKEN DISTILLATION 1. Blend the water and the sweet brackens and leave to infuse for 12 hours. 2. Strain and distill in a Rota vapor at a bath temperature of 50°C and an evaporating temperature of 38°C for 25 minutes. Take 160g of the distill and add the fructose. 3. Transfer to a spray bottle and spray a fine mist into the liquid nitrogen to create a snow effect. 4. Reserve in a freezer but refresh in more liquid nitrogen as it is served. ROSEHIP SYRUP 1. Combine all the ingredients in a saucepan and bring to the boil. 2. Simmer for 15 minutes, remove from heat and infuse for 24 hours, pass through a supabag. HAZELNUT CRISP 1. In a pan dissolve the water, glucose and caster sugar in the water and heat to 160°C. 2. Mix in the chopped hazelnuts and pour onto baking parchment, place another sheet over and roll out as thinly as possible. When it has fully hardened, chop finely. 3. Finely dice the chopped bread and bake at 140°C until golden brown. 4. Combine the cornflour and icing sugar in a large bowl and stir in the chopped hazelnut caramel and toasted bread. 5. Blend in the melted butter, egg, sprinkle the mixture onto a baking sheet and bake at 160°C for 15 minutes. Break into pieces.

Chef Magazine / Issue 24 / July / 2012

456

SWEET CHEESE ICE CREAM 1. Combine all the ingredients in a pan, blend with a hand blender and heat to 90°C. Pass into a bowl over ice and whisk continuously until cold. 2. Put the mixture into pacojet containers. POACHED PEARS 1. Peel and cut the pears into the desired shapes. 2. Make a syrup with the sugar, water, white wine and ascorbic acid. 3. Put the syrup into a vacuum bag with the pears, seal, on full vacuum and cook in a water bath for 22 minutes at 92°C. 4. Refresh in ice water. TO SERVE 1. Place some poached pear on the plate; spoon the rosehip syrup around and a scoop of the sweet cheese ice cream. 2. Scatter over some of the cobnut crisp, the sweet bracken snow and sprigs of anise hyssop.

SIMON ROGAN

SERVES

Skate ‘belly’ with cockles, purple azur kohlrabi baked in salt, coastal herbs, parsley, cider vinegar

INGREDIENTS

METHOD

SKATE ‘BELLY’ 1 kg small skate wing Transglutaminase

SKATE BELLY 1. Cling film a tray 12 x 8cm and 2cm deep. 2. Fillet the skate and lightly coat each fillet in transglutaminase. 3. Layer up the fillets in the tray pressing down tightly. Wrap with another layer of clingfilm, put in a large vacuum bag and vacuum. 4. Leave to bond for 12 hours.

KOHLRABI 1 purple azur kohlrabi 50g unrefined sea salt 100g plain flour Water PARSLEY GEL 50g flat parsley leaves 150g cream 50g milk 3g agar 30g shallot, finely sliced Salt COCKLES Rapeseed oil 1 shallot, peeled and sliced 500g cockles 6 parsley stalks 1 tbs cider vinegar 100ml fish stock 60g unsalted butter COASTAL HERBS 20g channel wrack 20g stonecrop 20g sea beet 50g butter 3 tbsp water

Chef Magazine / Issue 19 / July / 2011

458

KOHLRABI 1. Combine the sea salt, flour and water to make a firm dough and roll out into a sheet 25 x 15cm. Peel the kohlrabi and place in the centre of each circle of pastry. 2. Enclose fully, leaving no gaps, place on a lined baking sheet and bake in the oven at 180°C for 40 minutes. 3. Leave to rest for 30 minutes then break open, slice and roll up the kohlrabi. PARSLEY 1. Sweat the shallots in a little rapeseed oil and then pour over the cream and milk, add the agar and bring to the boil. 2. Throw in the parsley leaves, wilt and liquidise in a thermomix on 90°C and pass through a sieve into a bowl to set. 3. When cool and set, blend again to a smooth paste. COCKLES 1. Splash some rapeseed oil into a large pan and sweat the shallot until translucent. 2. Add the parsley stalks and cockles and cook for a few minutes with the lid on until the cockles open. 3. Remove the cockles with a slotted spoon, take them out of the shell and reserve. 4. Add the the cider vinegar and fish stock to the pan with the cockle juices and reduce by half.

Strain through a fine sieve and add butter, correct the seasoning and keep warm.

COASTAL HERBS Pick and wash the coastal herbs and melt the butter in the water to form an emulsion. TO SERVE 1. Take the skate from the fridge and remove from the tray. 2. Cut the into 12 x 2cm rashers, season and fry in a non stick pan with a splash of olive oil until one side is golden brown. Turn over, season and fry for another minute on the other side. 3. Remove and rest in a warm place. 4. Reheat the kohlrabi rolls under the salamander and cook the coastal herbs in the butter emulsion. Place a slice of skate “belly” off-centre on each plate followed by three kohlrabi rolls. 5. Pipe some dots of the parsley jelly around and then scatter over the cockles and coastal herbs. 6. Finish by spooning over the cider vinegar butter sauce.

SIMON ROGAN

SERVES

Cod ‘yolk’, sage cream and pea shoots, salt and vinegar rice

INGREDIENTS

METHOD

COD MOUSSE 233g salted cod, rinsed 200g whipping cream 87g potato purée 1 leaf of gelatine

COD MOUSSE 1. Bloom the gelatine in cold water. Seal the cod in a bag at full pressure, cook in a water bath at 50°C for 15 minutes. Bring the cream to a boil and heat the potato purée. 2. Put everything hot into a blender, add the gelatine and blitz to a smooth consistency. Allow to cool, then pipe into hemispherical silicone moulds and freeze.

YOLK GEL 500ml vegetable stock 50g whipping cream 0.5g saffron 30g vege gel SAGE CREAM 250g sage oil 3 yolks 2 eggs 5g salt 5g sherry vinegar 7g Dijon mustard SALT AND VINEGAR RICE 100g wild rice Vinegar powder Salt Tapioca Maltodextrin GARNISH Green pea shoot Golden pea shoot Rape seed oil

YOLK GEL 1. Place the vegetable stock, cream and saffron in a pan and bring to a simmer, take off the heat and allow to cool. 2. When cool pass through a fine sieve, add the vege gel and return to the heat and bring to the boil while stirring. Keep warm. DIPPING THE YOLKS 1. Take the frozen cod mousse hemi spheres and push a cocktail stick into each one at an angle. 2. Ensuring the saffron gel is kept at 70°C, dip each hemi sphere into the gel twice, in succession and reserve in an ovenproof dish with the cocktail stick still in place, allow to defrost in a fridge. SAGE CREAM 1. Place the yolks, eggs, salt, vinegar and mustard in a Thermomix andblend together, slowly add the sage oil, while blending to make a sage mayonnaise. 2. Add this to a cream whipper and charge twice, place the whipper in a water bath at 50°C and reserve.

Chef Magazine / Issue 37 / September / 2014

460

SALT AND VINEGAR RICE 1. Heat vegetable oil to 220°C and fry the wild rice until it puffs, drain imnediately onto paper towel and allow to cool. 2. Put the puffed wild rice into a bowl and season with the vinegar powder and salt to taste. Add tapioca maltodextrin until you have the desired consistency. TO SERVE 1. Take the dish with the yolks in, cover with cling film and gently heat at 50°C in a hot cupboard. 2. Place a spoonful of salt and vinegar rice in a bowl, carefully place a cod yolk on top, twisting out the cocktail stick, garnish with the pea shoots. 3. Cover one side of the yolk where the cocktail stick was with the warm sage cream and finish with rape seed oil.

462

ALAIN ROUX

SERVES

Roasted loin of venison in a pastry crust with wild mushrooms, garnished with florets of broccoli, Hermitage wine sauce with blackcurrant vinegar

INGREDIENTS VENISON 500g to 600g loin of fallow deer 1 tbsp clarified butter Salt and pepper 8 large spinach leaves, blanched, refreshed and drained CHICKEN MOUSSE 150g chicken breast Salt Cayenne pepper 1 egg white 400ml to 500ml double cream WILD MUSHROOM FARCE 600g duxelles of girolle and black trumpet mushrooms, cooked 400g chicken mousse 2 tbsp chopped parsley

METHOD SAUCE 30g clarified butter 300g venison bones (and/or trimmings) ½ carrot, diced ½ celery stick, diced ½ leek, diced 375ml red Hermitage wine 100ml blackcurrant vinegar 750ml venison or veal stock 10g butter Salt and pepper GARLIC 100g wilted spinach leaves 100g blackcurrants, poached in a light syrup 12 florets of broccoli, cooked ‘à l’Anglaise’ 30 to 40 small girolle mushrooms, pan fried

WRAPPING 400g puff pastry 4 herb crepes, cut in a square shape A little egg wash

Chef Magazine / Issue 21 / November / 2011

464

VENISON 1. Season the loin with salt and seal in a hot frying pan on all sides with clarified butter. Cook for 4-5 minutes in a hot oven at 180°C or longer if you prefer the meat medium. 2. Season with pepper and allow to cool on a wire rack. Wrap and cover the cold loin of venison with the spinach leaves. Keep in the fridge. CHICKEN MOUSSE 1. Cut the chicken in small cubes and pass through a food processor for 2 minutes, then rub through a fine sieve. 2. Place the chicken flesh in a bowl over ice, add the salt, cayenne and egg white, beat well and slowly add the cream, beating constantly. WILD MUSHROOM FARCE In a bowl, mix all the ingredients together and keep in the fridge. WRAPPING 1. Roll the puff pastry to a rectangle large enough to enclose the venison and 2mm thick. Place onto a piece of baking paper then cut the crepes large enough to enclose the venison plus a little extra and lay on top of the pastry. 2. Spread an even layer of the farce on top of the crepe, about 1cm thick, then place the venison on top. Fold the crepes coated in the farce over the top of the venison. Trim the open ends, egg wash and fold in like an envelope. Turn the venison over and egg wash the presentation side. Place into the fridge and allow to rest for at least 15 minutes.

Egg wash a second time and score the pastry in a criss cross pattern with a sharp knife. Cook in a preheated oven at 180°C on a lined baking sheet for approximately 15-20 minutes depending on your liking. Remove from the oven and place onto a wire rack to rest for 5 minutes before serving.

SAUCE 1. In a large heavy-based but shallow pan add the clarified butter and heat. Fry the venison bones over a high heat until golden brown, then remove any excess fat. Add the diced vegetables to the bones and continue to fry. When the vegetables have taken on a little colour, deglaze with the Hermitage wine, add the vinegar and reduce by two-thirds. 2. Add the stock and bring to the boil. When boiling, skim off any excess fat from the surface and reduce the heat to a simmer. Simmer for approximately 30 minutes, skimming the surface often. After the sauce has had sufficient time to cook, pass through a fine sieve and muslin into a clean saucepan and bring back to the boil. Reduce to your desired consistency and taste. Season with salt and pepper. Finish with the butter at the last second. TO SERVE On a warm plate, spread the wilted spinach leaves and place two slices of cooked loin of venison on top. Arrange all other garnishes around and drizzle over the sauce.

ALAIN ROUX

SERVES

Tarte des demoiselles tatin (Upside-down apple tart or tarte tatin)

Alain’s recipe for tarte tatin has been honed over many years. “The choice of apple is vital” he says, “I like to use those such as Braeburn and Cox’s because they have a the right texture and a good, crisp acidity. You can’t use ‘woolly’ apples, such as Golden Delicious because they don’t hold their shape, and you don’t want apples that discolour during cooking. As a safeguard I rub the peeled apples with lemon juice before cooking to keep them white and provide a nice, even colour once they’re cooked. I also use a puff-pastry lid to keep all the flavour in.” It’s not a simple dish, however: “the combination of butter and sugar is critical and often needs adjustment – every apple is different. But it’s one of the most popular desserts on our menu.”

INGREDIENTS

METHOD

200g puff pastry 5 medium apples, not too ripe (preferably Braeburn or Cox’s) Juice of ½ lemon 120g butter, slightly softened 160g caster sugar

2. TO SERVE Cinnamon ice cream or crème fraîche

Peel the apples, cut them in half and remove the cores. Sprinkle the fruit with lemon juice. Spread the butter evenly over the base of a tatin mould or a heavy ovenproof 22-24 cm diameter frying pan, 6 cm deep, to form a thick layer. Sprinkle on the sugar and arrange the apples rounded side-down in the pan. Roll out the pastry on a lightly floured surface to a round, about 3mm thick and 2 cm wider than the diameter of the mould or frying pan. Prick the pastry in 8-10 places with a fork. Roll it loosely onto the rolling pin, then unroll it over the apples. Cut off any excess pastry with scissors, leaving a 1 cm border all round the edge. Refrigerate for at least 20 minutes. Preheat the oven to 180°C/Gas 4. Place the frying pan over a medium heat for 10-15 minutes until the butter and sugar have amalgamated and bubbled to a lovely pale amber caramel. Use a small palette knife to lift the edge of the pastry all round to check that the butter and sugar have caramelised evenly. Place in the oven for about 25 minutes until the pastry is cooked.

Chef Magazine / Issue 7 / September / 2008

466

TO SERVE 1. Take the tart from the oven and quickly invert it onto a serving plate, taking care not to burn yourself. Protect your forearms and hands, using a cloth, as it will be very hot. 2. The pastry will now be underneath and the fruit on top. The apples may have moved slightly – use the tip of a small knife to reposition them if necessary. Serve at once, taking care as the caramel topping will be very hot. Delicious with cinnamon ice cream or crème fraîche. NOTE Pears make a good alternative to the apples. In that case, I would recommend that you use Comice pears, which have a sweet taste. You must make sure, when you purchase them, that they are a touch under-ripe. Or for an original variation use mangoes instead of apples and halve the quantity of butter.

468

ALBERT ROUX

SERVES

Soufflé Suissesse A timeless Gavroche classic: rich yet light, and definitely indulgent.

INGREDIENTS

METHOD

45g butter 45g plain flour 500ml milk 5 egg yolks Salt and freshly ground white pepper 6 egg whites 600ml double cream 200g Gruyère or Emmental cheese, grated

1. 2.

Heat the oven to 200°C/400°F/Gas 6. Melt the butter in a thick-based saucepan, whisk in the flour and cook, stirring continuously, for about 1 minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks and remove from the heat; season with salt and pepper. Cover with a piece of buttered greaseproof paper to prevent a skin from forming. Whisk the egg whites with a pinch of salt until they form firm, not stiff, peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites. Spoon the mixture into four well-buttered 8cm diameter tartlet moulds and place in the oven for 3 minutes, until the tops begin to turn golden.

TO SERVE 1. Season the cream with a little salt, warm it gently and pour into a gratin dish. 2. Turn the soufflés out into the cream, sprinkle the grated cheese over the soufflés, then return to the oven for 5 minutes. Serve immediately.

Yes Chef! Magazine / Issue 15 / September / 2013

470

472

MICHEL ROUX

SERVES

FILETS DE LAPEREAU GRILLE AUX MARRONS GLACES (Grilled rabbit fillets with marrons glacés) INGREDIENTS

METHOD

2 young rabbits, skinned, each weighing about 1.2kg 50ml olive oil 2 branches thyme 1 tsp black peppercorns

RABBIT 1. Using a boning knife, cut off the fillets from the saddles. Cut off the hind legs and remove the sinews. 2. Place the rabbit pieces on a gratin dish and sprinkle over the olive oil. 3. Finely chop half the thyme and crush the peppercorns. 4. Sprinkle over the rabbit pieces. 5. Cover with greaseproof paper and leave to marinate in the refrigerator for at least 4 hours. 6. Turn the fillets after 2 hours.

SAUCE Rabbit bones and trimmings 2 carrots 1 large onion 1 garlic clove 100ml Armagnac 1 litre chicken stock (optional) or water 180g marrons glacés 60g butter ONIONS 20g clarified butter 200g small button onions Pinch of sugar CELERIAC 1 root celeriac 50g clarified butter 4 thick slices white bread 1 bouquet garni Salt Black pepper, freshly ground

SAUCE Preheat the oven to 240°C. 1. Remove the liver, heart and lungs from the rabbits. Chop the shoulders and carcasses. 2. Place them in a roasting pan in the very hot oven and stir with a slotted spoon, so that the bones are well browned on all sides. 3. Peel and coarsely chop the carrots and the large onions. 4. Five minutes before removing the roasting pan from the oven, add the carrots and onion, together with the crushed garlic clove. Tip the contents of the roasting pan into a saucepan and pour in the chicken stock and 500ml water. 5. Set over low heat and simmer for about 1 hour, then strain through a muslinlined sieve. 6. In a shallow pan set over a high heat, reduce the Armagnac by half. 7. Add the strained rabbit stock and reduce until it becomes syrupy. 8. Crumble in the marrons glacés and stir in 60g butter, a little at a time. 9. Season to taste with salt and pepper. BUTTON ONIONS 1. Peel and wash them. 2. Glaze in a sauté pan with 20g butter and a pinch of sugar.

474

When they are golden, add just a little water if necessary, cover the pan and simmer gently until tender. Keep warm.

CELERIAC 1. Peel and cut four slices, 1.5 cm thick. 2. Trim into neat oval shapes. 3. Place them in a sauté pan large enough to take all the slices in one layer, cover with water and add 50g butter and a pinch of salt. 4. Set the pan over high heat and cook until all the water has evaporated. 5. The celeriac should be a lovely golden colour. 6. Turn the slices with a palette knife and keep warm. CROUTONS 1. Cut out a rabbit shape from each slice of bread. 2. Heat the remaining butter in a frying pan and fry the rabbit croûtons until golden on both sides. 3. Drain on absorbent paper. 4. Just before serving, grill the rabbit pieces in a ridged grilling pan for 3-5 minutes, making sure they are attractively marked with a lattice pattern. TO SERVE 1. Place the celeriac ovals on a serving dish or individual plates, then arrange the rabbit fillets in a criss-cross pattern on top. 2. Next, make little piles of button onions and pour the sauce around the celeriac ovals. 3. Lastly, set out the rabbit croûtons, with sprigs of thyme between their paws. 4. As always, the presentation of the dish is extremely important. Thyme is not essential but the green provides a good colour contrast with the rabbit croutons. Yes Chef! Magazine / Issue 1 / March / 2007

MICHEL ROUX

SERVES

Pavlova with berries, mango and passion fruit

INGREDIENTS

METHOD

1 quantity of French meringue (see below) 1 mango 100g strawberries or wild strawberries 100g raspberries 100g redcurrants 100g blackberries 100g blueberries 400ml double cream 1 tbsp rosewater (optional) 4 passion fruit, halved caster or icing sugar, to dust

MERINGUE 1. In a bowl, beat the egg whites with a balloon whisk until they form soft peaks. 2. Still whisking continuously, shower in the caster sugar, a little at a time, and continue to whisk for about 10 minutes, until the mixture is smooth and shiny, and holds firm points on the whisk when you lift it out of the mixture. 3. Shower in the icing sugar and fold it in with the spatula (alternatively, you can use the electric mixer). 4. Preheat the oven to 150°C. Line a baking sheet with baking parchment and spread the meringue into a rough disc, 22cm in diameter, 5cm high. 5. Cook in the oven for 30 minutes, then lower the setting to 120°C and cook for another 45 minutes. 6. Switch off the oven and leave the pavlova inside to cool for at least 6-8 hours or, preferably, overnight. It should then be half-cooked in the middle, crisp on the outside, and the edges should be slightly cracked.

FRENCH MERINGUE 4 medium egg whites 125g caster sugar 125g icing sugar, sifted

Yes Chef! Magazine / Issue 2 / February / 2007

476

FILLING 1. Peel and thinly slice the mango off the stone. Rinse the berries in cold water if necessary, hull or de-stalk them, and place on kitchen paper to dry. 2. Whip the cream with the rose water to a very light ribbon consistency. TO SERVE 1. Carefully peel the parchment and place the pavlova on a flat serving plate. 2. Spoon the cream on top of the pavlova. 3. Scatter the fruits over the surface, and then spoon the passion fruit pulp and seeds over the top. 4. Dust with sugar and serve at once.

478

MICHEL ROUX JR

SERVES

Roast salmon with spicy chorizo and aïoli

INGREDIENTS

METHOD

6-8 new potatoes (e.g. Charlotte, Belle de Fontenay) 250g shelled broad beans 6 little Gem lettuces 600ml veal stock 2 tsp caster sugar Salt and pepper Olive oil 6 salmon pieces (175g each), skin on 30 slices of spicy chorizo

VEAL STOCK 1. Roast the bones and calf’s foot in a hot oven 220°C, turning occasionally until brown all over, then put them into a large saucepan. 2. Put the onion, carrots and celery into the roasting pan and roast until golden, turning frequently with a wooden spatula. Pour off any excess fat and put the roasted vegetables into the saucepan with the bones. 3. Put the roasting pan over high heat and add 500ml of the water to deglaze the pan; scrape the bottom with a wooden spatula to loosen all the caramelised sugars, then pour into the saucepan with the bones. 4. Add the remaining ingredients and bring to the boil. Skim off the scum and fat that come to the surface. Turn down the heat and simmer gently for 3½ hours, skimming occasionally. Pass through a fine sieve and leave to cool. This can be kept in the refrigerator for 8-10 days, or frozen.

VEAL STOCK MAKES ABOUT 3.5 LITRES 1.5kg veal knuckle bones, chopped 1 calf’s foot, split 1 large onion, roughly chopped 2 large carrots, roughly chopped 1 stick of celery, roughly chopped 5 litres water 2 cloves of garlic 2 sprigs of thyme ½ tbsp tomato purée AÏOLI 5 cloves of garlic 2 egg yolks 1 tsp Dijon mustard 2 tsp white wine vinegar Salt and cayenne pepper 275ml light olive oil 1-2tbsp cold water

AÏOLI 1. Peel the garlic and slice the cloves lengthways, removing any green shoots. Put the garlic in a blender with the yolks, mustard, vinegar, salt and cayenne, and blend at full speed. Gradually trickle in the olive oil while the blender is running. 2. After half of the oil has been incorporated stop and scrape down the sides of the blender with a rubber spatula. Continue to trickle in the oil, scraping the sides of the blender once or twice more, and adding the water with the last of the oil to thin the consistency slightly, until you have a smooth garlic mayonnaise.

VEGETABLES 1. Boil the potatoes in salted water until tender. Drain, peel, cut into thick slices and keep warm. 2. Boil the broad beans in salted water until tender. Refresh in ice-cold water then remove the outer skins to reveal the tender bright green beans. 3. Blanch the lettuces in boiling water for 3 minutes. Refresh in ice-cold water and squeeze dry. Put the lettuces in a wide pan with the stock, sugar, salt and pepper and boil until the stock has thickened enough to coat the lettuce slightly; turn and baste the lettuce frequently as it cooks. Keep warm. TO SERVE 1. Heat the oven to 180°C. 2. Heat a non-stick frying pan until very hot. Add a drop of olive oil and cook the salmon, skin side down, until browned. Turn over and cook the other side; this should take no more than 2-3 minutes on each side. The skin should be crispy yet the fish should remain very pink. 3. Warm the potato slices, broad beans and chorizo in the oven for a couple of minutes. 4. Put a lettuce in the centre of each plate with some of its cooking liquid. Arrange the broad beans, chorizo and potato slices around the lettuce. Drizzle generously with aïoli, then lay the salmon, skin side up, on top of the lettuce.

Yes Chef! Magazine / Issue 5 / March / 2008

480

S MARK SARGEANT A N T O N Y S C H O LT M E Y E R GERMAIN SCHWAB JULIE SHARP RICHARD SHEPHERD ADAM SIMMONDS CLARE SMYTH VIVEK SINGH YO L A N D E S TA N L E Y ADAM STOKES

484

MARK SARGEANT

SERVES

Monkfish curry

INGREDIENTS FISH MARINADE 6 x 400g monkfish tails on the bone 1 tsp chilli powder 1 tsp turmeric Juice 1 lemon 50ml vegetable oil 1 tsp sea salt PURÉE 50g tamarind paste 125ml warm water 200g shallots, roughly chopped 200g diced tomato, seeds included 20g peeled ginger 2 cloves of garlic, crushed and peeled 2 green chillies, deseeded 1 tsp garam masala 1 tsp ground fenugreek 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 2 x 400ml tins of coconut milk

METHOD SAUCE BASE Marinated monkfish tails 300g finely diced shallots ½ tsp turmeric 1 tsp garam masala 1 tsp cumin 1 tsp ground coriander 250g diced tomato, seeds included Sea salt TARKA (TEMPERING) 75ml vegetable oil 1 tsp black mustard seed 1 tsp of fenugreek seeds 10 curry leaves 1 tsp chopped garlic 100g finely chopped shallots

FISH MARINADE 1. Skin the tails and cut through the bone into three. 2. Marinate in all the ingredients for 2 hours.

1. 2.

PURÉE 1. Mix the tamarind paste in the warm water and rest for 20 minutes before straining through a fine sieve to remove any seeds. 2. Blend all ingredients together in a blender with the tamarind water and set aside. SAUCE BASE 1. In a large pan quickly colour the marinated monkfish in a little vegetable oil, remove and set to one side. 2. In the same pan add the 300g of diced shallot for the sauce base and cook until lightly browned. 3. Add the turmeric, garam masala, cumin and ground coriander and cook for a further 2 minutes in order to cook the rawness off the spices. 4. Now add the diced tomato and cook gently, stirring every so often for about 5 minutes (it should now resemble a paste) and then add the purée made earlier. 5. Season with sea salt.

Chef Magazine / Issue 28 / April / 2013

486

TARKA

3. 4.

Heat the 75ml of vegetable oil for the tarka until just smoking. Add the mustard seeds and fenugreek and stand back while they pop. After a few seconds add the curry leaves, garlic and shallots. Cook for 30 seconds and then add to the main sauce.

TO SERVE 1. Add the monkfish to the sauce cover and braise for about 4 minutes until fish is cooked. 2. Serve with steamed or braised basmati rice and coriander.

488

A N TO N Y S C H O LTM E Y E R

A N T O N Y S C H O LT M E Y E R

SERVES

Fried organic black jasmine rice baked in banana leaves with Thai herbs

INGREDIENTS

METHOD

200g black jasmine rice 400ml water for steaming the black rice 80g cooking oil 40g garlic, chopped 4 ea chicken eggs 50g kaffir lime leaves, chopped 50g lemongrass, chopped 50g galangal, chopped 50g shallots, chopped 50g coriander root, chopped 5g salt 20g white sugar 10g white pepper powder 20g lotus seed 20g gingko seed 20g onion, diced

1. 2. 3. 4. 5. 6. 7.

Steam the black rice in the water for 30 minutes until cooked Heat a wok over a high heat, add the oil and heat until very hot. Stir fry the chopped garlic for a few seconds. Break in the eggs and mix very well. Then stir in the rice, add the rest of the ingredients, stir well for another minute. Season to taste. Wrap the warm fried rice with the banana leaf and then bake for 5 minutes at 60°C.

TO SERVE Transfer to a serving plate and serve immediately, accompanied by pieces of cucumber, lime and crispy shallots.

TO SERVE 4 x 30cm square banana leaves (1 leaf per person) 80g cucumber 4 ea lime wedge 20g crispy shallots

Chef Magazine / Issue 28 / April / 2013

490

492

GERMAIN SCHWAB

SERVES

Quasis (rump) of venison with chestnuts, fresh ceps, red cabbage compote, sauce grande veneur and gnocchi

INGREDIENTS QUASIS OF VENISON 1 kg (approx 180g pp) rump of venison 4 soup spoons Dijon mustard 3 garlic cloves 2 garlic cloves, finely chopped 2 sprigs thyme 400g sliced, fresh cep mushrooms 4 tbsp duck fat 15ml hare’s blood 4g green peppercorns 200ml red burgundy wine 50ml cognac 4 tbsp redcurrant jelly Freshly milled salt and pepper RED CABBAGE COMPOTE 1 kg red cabbage, thinly sliced 2 large shallots, thinly sliced 2 cloves garlic, crushed 20 cooked chestnuts 25ml malt vinegar 20g demerara sugar 20g raisins 100ml red burgundy wine 1 litre chicken stock 1 orange zest and juice 1 soup spoon duck fat 1 bay leaf 1 cinnamon stick Pinch grated nutmeg 2 cloves 4 juniper berries Salt and pepper

494

METHOD POTATO GNOCCHI 1 kg King Edward potatoes 1 egg 300g pasta flour Salt and pepper Grated nutmeg 50g grated parmesan Double cream Olive oil

QUASIS OF VENISON 1. Season the venison with freshly milled salt and pepper and roll in the Dijon mustard, cover and keep in the fridge overnight. 2. Preheat the oven to 220°C. In a roasting tray heat the duck fat, place the already seasoned quasis in the hot duck fat, seal and brown. Place this into the oven with the sprigs of thyme and 3 whole cloves of garlic, and roast for 20 minutes. Remove from the roasting dish, cover with foil and leave to rest for 10 minutes. Remove all fat from the roasting dish and deglaze with a little water, keeping the juices to one side to finish the sauce later. 3. Pan fry the sliced ceps in duck fat until golden brown, add the finely chopped garlic cloves, cook for a few more seconds, place in a serving dish and deglaze the pan with half of the Cognac, once again keeping this for the sauce. 4. To finish the sauce mix together all the deglazed juices in a pan, add the red wine, the rest of the Cognac, the green peppercorns and redcurrant jelly, bring to the boil and reduce slightly. Take off the heat and leave to cool a little; add to this the hare’s blood a little at a time – it may not be necessary to use all the blood depending on the reduction already achieved. RED CABBAGE COMPOTE 1. Into a heavy-based casserole dish place the duck fat, thinly sliced shallots and crushed cloves of garlic, cook gently until soft but not coloured. 2. To this add the juice of the orange, red wine, vinegar and the chicken stock, keep simmering gently. Then add the raisins, bay leaf, cinnamon stick, nutmeg, cloves, juniper berries, the zest of orange and the

sugar. Bring to the boil and cook for 5 minutes, season to taste. Add the thinly sliced red cabbage, cook for 25 minutes. In the last 10 minutes of cooking time add the chestnuts. Remove the cinnamon stick before serving. The cabbage will keep for several days in the fridge (without the added chestnuts).

POTATO GNOCCHI 1. Preheat the oven to 220°C. Wash and bake the potatoes until soft, remove the insides and pass through a fine sieve. Place in a bowl. Season then beat in the egg quickly. Add two handfuls of the pasta flour and bind together until a silky smooth dough is achieved. Place the rest of the flour on to a pastry table, tip out the dough and knead until all the flour is incorporated. Do not overwork the dough. Divide the dough into 4 and roll into long sausage shapes the thickness of your finger, cut at an angle into 2cm long pieces. 2. Bring a large pan of salted water to the boil and add the gnocchi, reduce to a simmer for 2-3 minutes – the gnocchi will rise to the top when cooked. Remove from the pan with a sieve, drain and place in a tray, sprinkle with olive oil. The cooked gnocchi will keep in the fridge for 2-3 days. 3. Place the gnocchi into an ovenproof dish, pour over a little double cream and sprinkle with parmesan, grate over a little nutmeg, cook for 10 minutes until starting to colour. TO SERVE Sauce the plates, add a little of the red cabbage, slice the rump and place on top, add the ceps and gnocchi. Yes Chef! Magazine / Issue 12 / January / 2010

496

JULIE SHARP

INGREDIENTS RASPBERRY MOUSSE 250g Boiron raspberry purée 90g caster sugar 45g egg yolks 23g cornflour 75g Mycryo cocoa butter 250g whipping cream White chocolate bavarois 170g milk 1 egg yolk 50g sugar 185g white chocolate 60g Mycryo cocoa butter 325g whipping cream

GOLDEN RASPBERRY BURST RASPBERRY CENTRES 100g raspberry purée 30g peach Archers 50g stock syrup coating jelly 200g water 50g raspberry purée 50g stock syrup 15g Sosa vegetarian gelatine powder Gold powder WHITE CHOCOLATE POWDER 50g white chocolate 25g Malto sec

498

RASPBERRY SORBET 1 litre raspberry purée 100g water 200g sugar 90g Trimoline 3g sorbet stabiliser TEMPERED CHOCOLATE TRIANGLES Callets of Plantation Madirofolo chocolate TO SERVE Cara Crakine

S White chocolate and raspberry mille-feuille with a raspberry burst METHOD RASPBERRY MOUSSE 1. Bring the raspberry purée to the boil. Mix together the egg yolks and caster sugar, then add in the cornflour. 2. Pour the boiling purée onto the eggs and mix in well, then return to the saucepan to cook out. Allow the mixture to cool slightly, then add the Mycryo cocoa butter and cream the mixture. 3. Leave the raspberry cream to cool to 28°C, and then fold in the whipped cream. Refrigerate. WHITE CHOCOLATE BAVAROIS 1. Mix the egg yolk and sugar together. Bring the milk to the boil and pour onto the egg yolk and sugar, then return to the saucepan and heat to 85°C. Strain. 2. Add in the white chocolate and then the cocoa butter and leave to cool to 18-20°C. Fold in the whipped cream. Refrigerate. G O L D E N R A S P B E R RY B U R S T RASPBERRY CENTRES Bring all of the ingredients together to the boil. Deposit into semi-sphere moulds and freeze. COATING JELLY 1. Mix together the water, syrup, gelatine powder and gold powder. Bring to the boil, then allow to cool to 85°C. 2. Insert a fine needle into the frozen semi-spheres, then dip them into the jelly. Place onto silicone paper and allow to defrost. WHITE CHOCOLATE POWDER Melt the white chocolate. Add in the Malto sec and blitz the two together.

Chef Magazine / Issue 20 / September / 2011

RASPBERRY SORBET Bring all the ingredients to the boil together, allow to cool, then churn.

TEMPERED CHOCOLATE TRIANGLES 1. Pour some callets of Plantation Madirofolo chocolate into a plastic or glass bowl. Place in the microwave and melt the callets at 800-1000W. Remove from the microwave every 15-20 seconds and stir well to ensure the temperature is evenly distributed and scorching does not occur. Repeat this procedure until the chocolate has almost all melted. 2. Some small pieces of callet should be visible in the bowl. Remove from the microwave and stir the chocolate well, until all the pieces of callet have disappeared and the liquid is even and slightly thickened. 3. The chocolate is tempered and ready to work with. Spread a thin layer of chocolate onto a sheet of acetate. When it has just set, cut into triangle shapes. Place a metal tray on top to keep the chocolate flat, and refrigerate. TO SERVE 1ST AND 3RD LAYERS Pipe the raspberry mousse around the edge of the chocolate triangle, then fill the centre with fresh raspberries. 2ND LAYER 1. Pipe the white chocolate bavarois around the edge of the chocolate triangle, and fill the middle with Cara Crakine. 2. Place a chocolate triangle on top, and then the raspberry jelly. Put the white chocolate powder on the plate and place a quenelle of raspberry sorbet on top.

500

RICHARD SHEPHERD

SERVES

Soufflé aux epinards sauce anchois

INGREDIENTS

METHOD

SOUFFLÉ 75g flour 75g butter 600ml milk, infused with onion, bay leaf, clove and heated 4 eggs separated 100g spinach, washed (leaves only) Cayenne Ground nutmeg Salt

Preheat the oven to 180°C.

SAUCE 1 tbsp water 3 egg yolks 225g clarified butter 1 small tin anchovy fillets, squeezed free from oil Cayenne Salt Lemon juice, to taste

SOUFFLÉ 1. Make a roux by melting the butter and adding flour. 2. Cook slowly and do not allow to colour. 3. Add the infused milk (which has been strained) to the roux gradually, stirring constantly, making sure there are no lumps. 4. When all the milk has been added, allow to cook out slowly (this will take approximately 15 minutes). 5. Cook the spinach in a little boiling salted water and refresh in cold water. 6. Squeeze thoroughly and chop finely. 7. Add a pinch of salt to the egg whites and beat up until very stiff. 8. Season the sauce with Cayenne, nutmeg and salt. 9. Add egg yolks and mix thoroughly. 10. Add spinach, continuing to mix and fold in, little by little, the beaten egg whites.

Yes Chef! Magazine / Issue 11 / September / 2009

502

SAUCE 1. Add the tablespoon of water to the egg yolks. 2. Cook over a gentle heat, whisking continuously to a sabayon. 3. Allow to cool slightly and slowly add the warm clarified butter. 4. When combined, add a little Cayenne, salt, and a squeeze of lemon juice. 5. Blend the anchovy fillets with a drop of water to a smooth paste. 6. Put into a bowl, add sauce, whisking continuously until thoroughly mixed. 7. Pass through a fine chinois and serve with the soufflés. TO SERVE 1. Fill six well-buttered individual soufflé moulds and cook in the oven for about 20 minutes. 2. Serve with the sauce.

504

ADAM SIMMONDS

SERVES

Foie gras, smoked eel, granny smith apple, turnip

INGREDIENTS FOIE GRAS 1 x 500g foie gras lobe Milk, as needed Water, as needed Salt, as needed EEL STOCK 47g smoked eel, 1cm diced 166g fresh eel, skinned and gutted, 1cm diced 50g olive oil 10g carrots 10g leeks 12g spring onion ¼ clove of garlic 42g dried chickpeas, soaked 1g white peppercorns 375ml water

METHOD PICKLING LIQUOR FOR TURNIP ½ of a large turnip Pickling liquor, as needed APPLE PURÉE 3 Granny Smith apples, cored 6g Ultralex Sugar, as needed SMOKED EEL Olive oil, as needed 18 slices of smoked eel TO SERVE Raw turnip, thinly sliced and cut using a 1.5cm cutter Sorrel leaves, as needed

COMPRESSED APPLES 50g Granny Smith, peeled, cut and diced 0.5g salt 2.5g sugar 1.5g lemon juice

Chef Magazine / Issue 25 / September / 2012

506

FOIE GRAS 1. Allow the lobe to soften in cold water. Once soft devein without opening the foie gras too much. 2. Place into a bowl of milk, water and salt and leave for 10 minutes. 3. Drain well and cut into 80g pieces. 4. Vac pack and cook at 80°C until the core temperatures reaches 60°C, which takes approximately 7-8 minutes. 5. Once cooked, remove from the bag and cut into four to five pieces. EEL STOCK 1. Place a pan on the stove and allow to get hot before adding the smoked eel and fry until golden brown. Drain in a colander. 2. Place a clean pan on the stove and allow to get hot before adding the fresh eel and fry until golden brown. 3. In a clean pan, fry the vegetables in the olive oil starting with the carrot, leeks, spring onion and garlic. Allow them to lightly colour. 4. Add the eel and chickpeas to the pan and mix well over the heat. 5. Place the eel and vegetable mix into a clean pan and add the peppercorns. Cover with the water and bring to the boil. Simmer for 3 hours. 6. Remove from the stove, pass and strain through muslin cloth. 7. Place in the fridge to allow to set. 8. Once set, remove the fat and place into a clean pan and reduce by half. 9. Cool quickly over ice. COMPRESSED APPLES 1. Marinade the apples in the salt, sugar and lemon juice for 10 minutes. 2. Portion into five pieces per bag and compress.

PICKLING LIQUOR FOR TURNIP 1. Bring all ingredients to the boil. 2. Chill before using. PICKLED TURNIP 1. Using a mandolin, slice the turnip thinly. 2. Using a 3.5cm cutter, cut into discs. 3. Add 10g of pickling liquor to 12 slices of turnip into a vac pack bag. 4. Vac pack on full and leave for at least 12 hours. APPLE PURÉE 1. Juice the apples. 2. Place in a pan on the stove and bring the juice up to the boll quickly. 3. Pass the juice through a muslin cloth and cool quickly over an iced bain-marie. 4. Once cool, weigh out 100g of the juice and whisk in the Ultralex. 5. Adjust with sugar if required. SMOKED EEL 1. Place a pan on the stove and allow to get hot. Drizzle the olive oil into the pan and place the eel in the pan. 2. Fry quickly on one side. 3. Remove from the pan and drain. TO SERVE 1. Place five slices of the pickled turnip on the bottom of the plate followed by three pieces of the compressed apple. 2. Arrange the foie gras neatly on the plate and add three slices of the smoked eel. Add the remaining two pieces of compressed apple and six pickled turnips. Finish with six thin slices of raw turnip.

508

CLARE SMYTH

SERVES

Sea bass with shellfish and sea vegetable minestrone, coco beans and lovage

INGREDIENTS SEA BASS 4 x 125g portions of sea bass (skin removed) BRINE 50g smoked salt 50g sugar 6g Kombu 1 litre water BASS BRAISING LIQUOR 250g unsalted butter 10 button mushrooms finely sliced 4 long shallots finely sliced 400ml Noilly Pratt 1.5 litres fish stock 1 sprig of thyme ¼ bay leaf 1 clove of garlic GARGANELLI 250g 00 pasta flour 3 egg yolks 2 whole eggs Pinch of sea salt 10ml olive oil SHELLFISH 200g razor clams 200g large mussels 200g clams 200g small mirepoix, diced 150ml white wine

510

METHOD SHELLFISH BROTH 2 litres vegetable stock 100ml white wine 1 carrot 1 stick of celery 6 button mushroom 2 spring onions 2 long shallots 1 sprig thyme 1 clove garlic Shellfish cooking juices COCO BEANS 100g fresh coco beans 250ml vegetable stock 250ml water 1 bouquet garni (garlic, thyme, bay and black peppercorns) LOVAGE OIL 2 bunches lovage 250ml olive oil Salt to taste Sugar to taste SEA VEGETABLES 50g rock samphire 50g marsh samphire 30g sea beet 30g sea purslane TO FINISH 12 nasturtium leaves 12 sea purslane 12 borage shoots 12 land of sea shoots 12 pennywort Lemon zest and juice

BRINE 1. Blend ingredients together and mix with the water. Place the fish portions in the brine for 7 minutes. 2. Then remove, pat dry, wrap in cling film to shape, vacuum pack them and cook for 14 minutes in a 54°C water bath.

4. BASS BRAISING LIQUOR 3. Sweat the shallots and mushrooms in the butter until tender; do not colour. Add garlic, thyme and bay along with the Noilly Pratt. 4. Reduce by half, add the stock, bring to the boil, reduce by half again then pass through a fine chinois and emulsify. GARGANELLI 1. To make the pasta, place the flour and salt into a food processor. Turn on the machine and gradually add the eggs and olive oil until a fine crumb is achieved. Then turn the dough out on to the work surface and knead for 5 minutes. Tightly wrap the dough in cling film and rest in the fridge for 1 hour. 2. Once rested, roll and work the pasta using a pasta machine to a finished thickness of 2mm. Cut into 2 x 2cm squares. 3. Take each square and roll around a 2mm dowel from one point to the other and secure with a little water. Remove the dowel and place on a pasta drying rack. 4. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store till later. SHELLFISH 1. Wash all the shellfish under running cold water for 20 minutes. Drain the water. Place 3 small lidded pans on the stove and heat.

Divide the mirepoix between the shellfish. One at a time, add the shellfish to the pans with the mirepoix and 50ml of white wine in each; quickly replacing the lids. Cook on a high heat until the shellfish open. Once open, strain off the liquid and reserve. Remove the shellfish from the shells and clean and trim them. The razor clams need to be cut on the diagonal (usually 5 slices per clam). Set aside in the fridge.

SHELLFISH BROTH 1. Wash and finely slice the veg. Place all the ingredients into a pot and bring to the boil. 2. Turn the heat down and simmer until a third reduced. 3. To finish the broth use the shellfish cooking juices. Season to taste. COCO BEANS 1. Place all the ingredients in a cocotte and bring to a simmer. 2. Season and cook gently until the beans are tender. 3. Once ready, cool the beans in the liquor and store in the fridge for later. LOVAGE OIL 1. Wash and pick the lovage. Place all the ingredients into a Thermomix and blend on full speed for 3 minutes at 70°C. 2. Season and cool down over ice bath. Once cool hang in muslin cloth for 12 hours in the fridge. SEA VEGETABLES 1. Wash, trim and pick the sea leaves. 2. Blanch in boiling water for 30 seconds and refresh.

TO SERVE 1. Place the sea bass portions into the braising liquor for 3-4 minutes. 2. Mix together the coco beans, shellfish, sea vegetables and Garganelli to make the Minestrone. Lightly warm through. Season and finish with a little lemon juice and fresh zest.

Arrange the Minestrone in the centre of a bowl. Place the sea bass on top with the herbs and shoots. Bring the broth to the boil and, right at the end add 2 tablespoons of lovage oil.

Chef Magazine / Issue 39 / January / 2015

512

VIVEK SINGH

VIVEK SINGH ANDHARI NAGARAJ

SERVES

Saffron poached pear with lemon mousse

INGREDIENTS

METHOD

SAFFRON POACHED PEAR 2 litres water 750g sugar 3g saffron 10 pears, peeled

SAFFRON POACHED PEAR 1. In a deep stock pot, mix the water, sugar and saffron, place the peeled pears neatly making sure it’s completely immersed in the liquid. 2. Bring the liquid to the boil; reduce the heat; until the pears turn soft. 3. Cool the pears and poaching liquid immediately. Once cold, drain the pear and core it.

LEMON MOUSSE 30ml lemon juice 80g sugar 40g butter 2 eggs 5 gelatine leaves, soaked in cold water for 3-5 minutes 80g icing sugar 150ml lemon juice 180g sour cream 500ml double cream Zest of 1 lemon

LEMON MOUSSE 1. In a thick-bottomed pan, warm up the lemon juice, butter and sugar, and whisk in the eggs over a low heat. 2. Once the solution is warm, add the soaked gelatine leaves and whisk it to a homogeneous mixture. 3. In a mixing bowl, cream the sugar, lemon juice and sour cream. 4. Whip the double cream, now slowly fold both the mixtures together adding the zest and add to a mould or ring and refrigerate until set. TO SERVE Cut a small portion of the mousse and serve together with the pear and a little of the poaching juice.

Chef Magazine / Issue 19 / July / 2011

514

516

YOLANDE S TA N L E Y

YO L A N D E S TA N L E Y

SERVES

Sacher torte

There are two ‘original’ versions of Sacher torte and then there is John Huber’s – which is simply the best. I still teach this version of Sacher torte and will never adulterate it, and in fact I introduced it to Westminster Kingsway College this year for their Diploma Exam. When John passed away I spoke to his son Justin and discovered to my delight, that Justin’s birthday cake of choice throughout his entire life had been this Sacher Torte – funny because my son Luke from early days when asked what he would like for his birthday cake had always opted for ‘that chocolate and apricot cake’. John Huber was my teacher, advisor and friend for 30 years, and I just had to present this recipe to celebrate those memories and share something wonderful from him.

INGREDIENTS

METHOD

CAKE 75g butter, very soft 40g caster sugar 35g caster sugar 100g egg white 65g egg yolk 90g Cacao Barry Excellence couverture, melted to 45°C 45g fecule (or 25g flour and 25g cornflour) 10g cocoa powder 25g ground hazelnuts or almonds lightly roasted

CAKE 1. Cream together butter and sugar. 2. Add yolks to melted couverture and swiftly add in to butter mix. 3. Whisk egg whites and sugar to stiff peak meringue. 4. Sieve dry ingredients together. 5. Alternatively add the meringue and dry ingredients into the butter mix, ending with meringue. 6. Pour into 20cm greased and floured ring. 7. Bake 180°C for approximately 20 minutes until firm. 8. Turn out, upside down, onto paper sprinkled with semolina and leave to cool. 9. Cut into 2 slices. 10. Sandwich with good quality or homemade raspberry jam. 11. Pour over boiling sieved apricot jam (it should be a thick layer – think Jaffa cake), allow to cool.

SACHER GANACHE 100g cream 15g glucose 120g plain couverture 53%, buttons 80g milk couverture buttons 20g butter, pomade

SACHER GANACHE 1. Boil cream and glucose, pour onto couvertures. 2. Emulsify with a spatula then add butter in small blobs.

Chef Magazine / Issue 24 / July / 2012

518

TO SERVE 1. Place cake on a wire cooling rack and pour the ganache over cake immediately, quickly smooth with a palette knife and allow to drain. 2. When settled remove from cake wire and straighten bottom edge with a knife. 3. Pipe ‘Sacher’ with leftover ganache and ‘S’ shapes at edge. 4. The final John Huberism, add 8 small pieces of crystallised violets elegantly and strategically placed. 5. Optional: zap in a microwave for 10 seconds to saucify the ganache and serve with a scoop of best quality vanilla ice cream. Do not refrigerate at any stage

520

ADAM S TO K E S

ADAM STOKES

SERVES

Roasted sea bass with cockles, a fennel and vanilla salad and a fennel and dill purée I love this beautifully simple dish. It showcases Scotland’s fantastic fish and seafood. To capture the true magic of this dish you will need the freshest line caught wild sea bass and beautifully fresh plump cockles.

INGREDIENTS

METHOD

SEA BASS AND COCKLES 1 kg wild line caught sea bass (scaled and filleted into 4 portions) – can be substituted for sea bream 15 cockles 50g Sauternes – sweet wine Olive oil Butter

FENNEL AND VANILLA SALAD 1. Vanilla oil – marinate the vanilla pods in grapeseed oil and leave in a warm place for 24 hours. 30 minutes before serving, slice the fennel on a mandolin and season with salt, lemon and the vanilla oil. 2. Leave to soften in a warm place for 20 minutes. Save some vanilla oil to glaze the fish just before serving the dish.

FENNEL AND VANILLA SALAD ½ bulb of fennel 1 vanilla pod 25ml grapeseed oil

FENNEL AND DILL PURÉE 1. Slice the fennel finely with a mandolin, place in a pan with the water and Pernod, boil until soft (approximately 15 minutes) and strain – keep this cooking liquid. 2. Put the softened fennel and double cream into a food blender and blend while gradually adding the cooking liquid until a smooth purée is produced. Finally, add the dill.

FENNEL AND DILL PURÉE ½ bulb of fennel – finely sliced 150g water 8g Pernod 25ml double cream Chopped dill TO SEASON Lemon juice Vanilla oil Salt

SEA BASS AND COCKLES 1. Heat the olive oil in a non-stick pan, sear the fillets of sea bass and season with salt and a squeeze of lemon. Finish with a knob of butter and glaze with vanilla oil. 2. Place the cockles and Sauternes in a hot pan and cook until the clams open (approximately 1 minute) at which point season with salt and lemon.

Yes Chef! Magazine / Issue 11 / September / 2009

522

TO SERVE 1. Place the fennel and vanilla salad in a small heap slightly off centre on the plate. Add the sea bass on top (skin side up). 2. For the tear drop of fennel and dill purée, put a spoonful of purée onto the plate and drag the back of a spoon through the spoonful. 3. Dress the dish with the surf clams, glaze the top of the sea bass with vanilla oil and drizzle a little vanilla oil over the plate.

T N AT H A N T H O M A S PHIL THOMPSON MARK TILLING BEN TISH TONY TOBIN CYRUS TOD IWAL A

526

N AT H A N THOMAS

N AT H A N T H O M A S

SERVES

Chocolate ‘terrine’ with banana ice cream and honeycomb

INGREDIENTS

METHOD

HAZELNUT MILK PURÉE 600ml milk 100g toasted hazelnuts 6g agar agar 75g sugar

HAZELNUT MILK PURÉE 1. Roast the hazelnuts and place into the cold milk, leave for 24 hours. 2. Pass the nuts out and in a clean pan place the infused milk, sugar and agar agar. 3. Bring to the boil, whisking constantly, place into a container and allow to set. 4. Once set, blitz in the blender, pass.

HONEYCOMB 650g sugar 100g golden syrup 160g glucose 30g bicarbonate soda 160ml water CHOCOLATE ‘TERRINE’ 250ml milk 30g cocoa powder 50g 100% chocolate 6 egg yolks 250ml whipping cream 50g sugar HAZELNUT POWDER 100g toasted ground hazelnuts 30g ground almonds 50g crumble BANANA ICE CREAM 800g banana purée 225g sugar 500ml double cream

HONEYCOMB 1. Place the sugar,water, syrup and glucose in a very clean high sided pot, bring to the boil and cook to 140°C. Remove from the heat using a fork stir in the bicarbonate. 2. Quickly pour onto a silpat lined tray, allow to set. Once set, break into the desired size. CHOCOLATE ‘TERRINE’ 1. Line a 20 x 15cm mould with cling film. 2. Boil 200ml of milk and cocoa powder , meanwhile start whisking the yolks in the kitchen aid, gradually add the 50g of sugar, whisk until light and fluffy then add the 50ml of milk. Then add to the boiling milk and cook to 84°C; pass through chinois and then make an emulsion with the 50g of chocolate. 3. Lightly whip the cream, then fold into the cold chocolate mix. 4. Pour into the mould, press in shards of honeycomb. Freeze.

Yes Chef! Magazine / Issue 11 / February / 2009

528

HAZELNUT POWDER Combine all ingredients together. BANANA ICE CREAM 1. Blitz the banana and sugar in a processor, place into a bowl. 2. Gradually whisk in the cream, pass, churn and freeze.

530

PHIL THOMPSON

PHIL THOMPSON AND ALEX BOND

SERVES

Myler prawns, pink fir apple potato, roast shrimp dashi

INGREDIENTS FRESH CURD 1 litre whole milk 125g buttermilk 8g white wine vinegar Salt and pepper, to taste PICKLED ONIONS 100ml water 65ml white wine vinegar 35g sugar 50g small English pickling Onions, peeled BROWN SHRIMP DASHI Olive oil, as needed 300g brown shrimps, peeled and cooked ½ white onion, peeled and sliced 3 cloves of garlic, crushed 500ml white chicken stock Salt and pepper, to taste PINK FIR APPLE POTATOES 500g pink fir apple potatoes large sprig of thyme 50g unsalted butter 100g treacle-cured bacon 2 crushed cloves of garlic Salt, to taste

METHOD MYLER PRAWNS 48 Myler prawns, raw and peeled 50g brown butter 10g 12-year balsamic vinegar Salt, to taste SEA VEGETABLES 15g sea blight 15g sea purslane 15g sea aster 15g rock samphire

FRESH CURD 1. Mix the milk, buttermilk and vinegar. Separate half the mix into a pan and place the other into a sous vide bag. 2. Place the sous vide bag into a water bath at 85°C for 45 minutes. 3. Bring the remaining curd in the pan to the boil. 4. Leave both to settle, then pass them separately through muslin cloth and tie them up in the fridge to hang over night. 5. Once ready, mix together and season. BPICKLED ONIONS 1. Boil the water, white wine vinegar and sugar together. 2. Pour over the onions and leave them to cool in the liquor. BROWN SHRIMP DASHI 1. In a large pan, heat the oil and add the shrimps. 2. Roast the shrimps until they have caramelised. 3. Add the sliced onion and crushed garlic and colour. 4. Add the stock and simmer for 1 hour. Pass through muslin cloth and check seasoning.

Chef Magazine / Issue 27 / February / 2013

532

PINK FIR APPLE POTATOES 1. Cook the potatoes until soft in a pan of water at 85°C with the thyme, butter, bacon, garlic and salt. 2. Set aside until needed. MYLER PRAWNS 1. Dress the prawns in the brown butter and balsamic vinegar. 2. Season to taste. SEA VEGETABLES 1. Pick, wash and check the sea vegetables for any blemishes. 2. Blanch in boiling water for 30 seconds and refresh with iced water. TO SERVE Top and tail the pink fir apple potatoes and roast one side until golden. Dip the uncooked side into some of the brown shrimp dashi, covering the bottom half of the potato. Simply arrange all the items into the serving bowl as pictured and pour over some of the remaining brown shrimp dashi.

534

MARK TILLING

White chocolate and saffron pannacotta, passion fruit and chilli syrup, chocolate and cardamom sauce

INGREDIENTS

METHOD

PANNACOTTA 300ml double cream 200ml full-fat milk 2 leaves of gelatine, soaked in cold water for five minutes 1 vanilla pod 200g white chocolate 1 tsp saffron threads

PANNACOTTA 1. Heat the cream and milk with the vanilla pod, split lengthways, and the saffron. 2. When the pan starts to boil, remove from the heat and add the softened gelatine, stirring gently. 3. Let the mixture cool to 60°C, then add the chocolate and let it melt, stirring gently. 4. Leave it to cool to room temperature, then strain the mix to remove the saffron and vanilla pod. 5. Pour it into moulds and let them set in the fridge.

PASSION FRUIT AND CHILLI SYRUP 6 passion fruit 500ml water 150g granulated sugar 1 red chilli, finely chopped 2 limes CHOCOLATE AND CARDAMOM SAUCE 500ml water 100g granulated sugar 50g glucose 500g dark chocolate 8 cardamom pods

PASSION FRUIT AND CHILLI SYRUP 1. Scoop out the seed and pulp from the passion fruit and put it in a pan with the water, sugar, lime zest and juice. 2. Bring to the boil and simmer for 5 minutes. 3. Strain to remove the seeds, add the chilli and cool. CHOCOLATE AND CARDAMOM SAUCE 1. Bruise the cardamom pods, then put them in a pan and add the sugar, glucose and water. 2. Bring to the boil, then add the chocolate and whisk until it melts. 3. Leave it to cool and then strain. TO SERVE Assemble as shown.

Yes Chef! Magazine / Issue 2 / July / 2007

536

538

BEN TISH

SERVES

Hay roasted leg of goat, slow roasted fennel and violet artichokes with chilli, garlic and lemon

INGREDIENTS

METHOD

700g piece goat (kid) leg meat, some fat intact Sea salt Black pepper 4 tbsp Greek yoghurt 2 tsp toasted fennel seeds 6 cloves garlic, sliced Olive oil for cooking 2 large heads of fennel, each cut into 4 lengthwise 8 baby violet artichokes, prepared, cut in ½ lengthwise and stored in acidulated water 1 large red chilli, cut in ½, de-seeded and chopped 300ml white wine 500ml dark chicken stock 1 large unwaxed lemon, juiced and zested 2 handfuls clean fresh hay (buy from a pet shop)

MARINADE 1. Cut the goat into 4 good steaks and then place on a tray. 2. Season well and then cover with the yoghurt, fennel seeds and half the sliced garlic. Rub the marinade in well and leave for about 4 hours in the fridge. VEGETABLES 1. Heat a large saucepan over a medium heat and add a lug of olive oil. Place in the fennel and season well. 2. Slowly brown the fennel pieces on all sides and then add the artichokes and brown these slowly too. When the vegetables are nicely coloured add the remaining garlic and chilli and cook without colour. 3. Add the wine and reduce to a glaze and then add the chicken stock and cover the pot. 4. Cook for 30-40 minutes until the vegetables are soft and tender and the stock is nice and syrupy. 5. Season well and add some lemon juice and a little zest. Remove the pot from the heat and leave to rest in a warm spot.

Chef Magazine / Issue 30 / August / 2013

540

GOAT Heat an oven to gas mark 7. 1. Remove the marinade from the goat with a spoon but do not wash. 2. Heat a large ovenproof casserole over a medium heat and then brown the goat pieces on all sides. 3. Remove the meat and then add in the hay and cook until it starts to smoke. 4. Place the goat back onto the hay and then place the casserole in the oven for 8-10 minutes until the goat is cooked to medium. 5. Rest for a few minutes and then cut each piece into two and season. TO SERVE 1. Divide the fennel and artichokes between four plates and top with the goat. 2. Finish with a sprinkle of lemon zest and serve.

542

TO N Y TO B I N

TONY TOBIN

MAKES

rolls

Chicken and morel sausage roll

INGREDIENTS

METHOD

2 skinless chicken breasts (roughly chopped) 20 dried morels 200g puff pastry 1 large egg yolk

PANDA 1. Make a panada by simmering the milk, cream, shallot, bay leaf and allspice for 5 minutes. 2. Place the bread into a metal bowl and pour the mixture onto the bread, whisk until smooth and allow to cool. 3. Soak 20 dried morels in boiling water for 10 minutes, remove stalks and roughly dice then set aside.

PANADA 200ml milk 200ml cream 1 shallot, chopped 1 bay leaf Pinch ground allspice 6 slices white bread, crusts removed and roughly chopped MOREL REDUCTION* 1 tsp Morel dust 100ml veal jus 50ml pedro ximenez sherry 1 tbsp chopped black truffle 2 tbsp snipped chives SAUCE 200ml veal jus 1 tbsp white truffle oil 3 tbsp olive oil Tomato concasse Snipped chives

MOREL REDUCTION 1. Place half of the morel water into a saucepan along with the morel dust, jus and pedro ximenez sherry. 2. Bring to the simmer and reduce to a glaze. 3. Allow to cool and add the chopped truffle and snipped chives. FILLING 1. Place chicken breasts into a food processor and blitz to a pulp. 2. Add the panada and the morel reduction. 3. Whizz together until combined well, scraping down the sides of the machine if necessary. 4. Add the chopped morels and season with salt and pepper.

Roll half of the mixture tightly in a large piece of cling film to resemble a long sausage and secure the ends. Repeat with the rest of the mix. Bring a large pan of water to the simmer and poach the sausages for 15-20 minutes until cooked through. Plunge into iced water until completely cold then remove cling film and pat dry.

TO FINISH 1. Roll out the puff pastry to 3-4 mm as evenly as you can. Brush with the egg yolk and place one of the sausages into the centre and roll the pastry around it to resemble a large sausage roll. Allow to rest in the fridge. 2. Brush with more egg yolk before baking in the oven at 220°C until crisp and golden. 3. Meanwhile, make the sauce by heating the veal jus with the truffle oil, olive oil, tomato concasse and chives. 4. Simply slice the sausage roll, place into a white bowl and spoon over the jus. *NOTE I make the morel dust by simply drying the morels further by placing on a tray in my hot plate for 3-4 hours and then grinding them in a coffee grinder.

Tony’s triple cooked chips We cook our chips 3 times at The Dining Room. We use Maris Piper potatoes.

3. 4.

1. 2. Chef Magazine / Issue 39 / February / 2015

544

Gently boil the chips first until they start to crack and break. Gently remove them from the water and place into a blast freezer, to set the starch back up.

5. 6.

Then fry them at 120°C to a light crisp texture but no colour. Then it’s back into the blast freezer for another hour. The last cook is at 190°C until crispy and golden. Sprinkle with sea salt and straight to the table.

546

CYRUS TO D I WA L A

CYRUS TODIWALA

SERVES

Leeli kolmi ni curry (green prawn curry)

INGREDIENTS

METHOD

4 green cardamom pods 2 tbsp oil 4 cloves 2" piece cassia bark 1 medium onion, finely sliced 3 cloves garlic, finely crushed 1 ½" piece ginger, finely crushed 2 green chillies, seeded and finely chopped ½ tsp tumeric 1 level tsp coriander power 1 tsp cumin powder 100-150ml water 1-1½ cans of coconut milk or the extract of 2 coconuts 100g ground almonds 50g broken cashew nuts 5 or 6 fresh curry leaves 500g white king prawns or black tiger prawns or 5-6 fish steaks of your choice, sea bass is recommended

Allow up to an hour for preparation. 1. Take a casserole pot and add the oil over a medium heat. When just hot and hazy add the cracked cardamom, cloves and cassia bark and sauté for a minute on medium heat. 2. Add the sliced onion and sauté until hazy or translucent. Do not allow to brown, therefore keep the flame on a medium setting. 3. Add the garlic, ginger and green chillies, again taking care not to brown – the above process should not take more than 5 minutes. 4. Mix the turmeric, cumin and coriander powders in approximately 100-150ml of water and add to the pan. 5. Blend the coconut milk, ground almonds and the cashew nuts in a blender or processor until you have a smooth paste. Add a little water if required to give it a single cream consistency.

Yes Chef! Magazine / Issue 14 / June / 2010

548

As soon as the liquid in the pan starts to dry add the coconut milk mixture and stir continuously for 1-2 minutes, then add the curry leaves but do not cover the pan. Bring the contents slowly to the boil stirring slowly but firmly, right to the bottom of the pan. Add salt, taste and simmer for 1-2 minutes, then cook for a further minute or 2 and then add the fish or prawns. Leave the pan on the heat for only 2 more minutes then cover the pan and take off the heat. The temperature of the curry will be adequate to cook the fish or prawns ready for serving within 5-6 minutes.

TO SERVE This dish is best served with fried papads and plain rice or a light cumin pulao.

Robbie Taylor/shutterstock.com

V JEAN-GEORGES VONGERICHTEN

552

JEANGEORGES VONGERICHTEN

JEAN-GEORGES VONGERICHTEN

SERVES

Char grilled squab, crushed sweet peas and nasturtium vinaigrette

INGREDIENTS MARINADE 200g molasses 40g sherry vinegar 64g soy sauce 5g sesame oil 2g garlic, worked to a paste with the flat of a knife 40g black pepper, light toasted, ground fine 12g star anise, lightly toasted, ground fine 24g coriander, ground fine 8g fennel seed, ground fine 8g sumac, ground fine 12g cumin, toasted, ground fine 4g dried Mexican oregano, ground fine 3g black cardamom seeds, ground fine SQUAB ½ ea squab deboned 50g marinade Salt VINAIGRETTE BASE 325g spring onion, peeled and sliced thin 65g scallion whites, washed, dried, cut into ¼" pieces 150g evo 1g green thai chili 1½g lime peel, pith completely removed 9g salt 250g Fiji H2o 8g Telephone Brand agar agar 85g fresh lime juice 80g Champagne vinegar

554

METHOD 14g salt 20g chili paste ½g guar GREEN CHILI PASTE 800g green finger chilies, ½ seeded, stemmed 40g orange (thick skinned) peel, all pith removed 80g salt 10g salt 5g pink grapefruit (thick skinned) zest; very gently with microplane NASTURTIUM VINAIGRETTE 275g vinaigrette base 9g orange and red nasturtiums, stems removed ¼g saffron 15g blowtorch charred red finger chilies from the stem side, peeled and stemmed PEAS 15g butter 75g baby sweet peas, frozen 3g Serrano chili chopped Pinch lemon thyme leaves 2g salt TO SERVE 50g nasturtium vinaigrette 4ea nasturtium petals 5ea chive flowers 5ea brassica flowers

MARINADE Combine the ingredients and mix well. SQUAB 1. Season the squab with salt and coat on both sides with the marinade. 2. When ready to cook, place on a hot charcoal grill, skin side down, until crunchy and blackened; turn squab over and cook to temp. VINAIGRETTE BASE 1. Combine spring onion, scallion, olive oil, chili, lime peel and salt in a pot and cook, covered, until onions/scallions are completely tender without any color. Spread into a hotel pan and leave to cool. 2. In a small pot, whisk agar agar into the water and bring to a simmer. Let simmer for exactly 1 minute, then mix with the lime juice, Champagne vinegar, salt, chili paste and guar gum thoroughly. Pour into a hotel pan and leave to cool. 3. Combine all in the blender and purée until completely smooth. Cool over ice. GREEN CHILI PASTE 1. Combine green chilies, orange peel and 80g salt in a blender and process to medium smooth. 2. Put the mixture into a very narrow container and double wrap with plastic wrap. Let sit at room temp for 24 hours. 3. Pour into a chinois and let drain for exactly 30 minutes. (Reserve juice for another use). 4. Remove paste and season with the remaining salt and grapefruit zest.

Chef Magazine / Issue 42 / September / 2015

NASTURTIUM VINAIGRETTE Purée until smooth and pass through a nonstick chinois. PEAS 1. Process the frozen, sweet peas in food processor to a medium mash. 2. Place the processed peas in a pot with the remaining ingredients, stirring to combine, and cook until peas are tender. TO SERVE When ready, place the squab on a hot charcoal grill, skin side down, until crunchy and blackened; turn squab over and cook to temp. Plate as shown.

W M ARC US WAREING MARCO PIERRE WHITE MARC WILKINSON A LY N W I L L I A M S JOHN WILLIAMS MARTIN WISHART

558

MARCUS WAREING

560

W SERVES

Lime parfait with lime meringue and marinated pineapple

INGREDIENTS

METHOD

PARFAIT 70g egg whites 120g sugar syrup 80g egg yolks 60g whole eggs 120g sugar syrup 4 limes, juice and zest 250g semi whipped double cream

PARFAIT 1. Whisk the lime juice and zest into the cream. 2. Using the whites and syrup make an Italian meringue then fold into the cream. 3. Make a sabayon with the eggs and syrup then fold into the mix. Fill 24 half sphere moulds to the top and freeze until firm.

MERINGUE 60g egg whites 60g caster sugar 60g icing sugar, sifted Zest of one lime MARINATED PINEAPPLE 1 pineapple, peeled and sliced 250ml pineapple juice 50g demerara sugar Juice of 1 lime 4 star anise 1 vanilla pod, seeds scraped and added with pod

MERINGUE 1. Whisk the whites until stiff. 2. Whisk the caster sugar in until smooth and glossy then fold in the icing sugar. 3. Spread thinly onto a silicon mat then zest the lime over the top. 4. Bake at 80°C for 20 minutes until crispy. MARINATED PINEAPPLE 1. Bring all ingredients, except the pineapple, to the boil for 6 minutes. 2. Strain over the pineapple slices and allow to cool. TO SERVE 1. Lay the pineapple into circles in the centre of a plate, glaze with a little of the marinating syrup. 2. Demould the parfait and cover with pieces of the meringue. Freeze until hard then place on top of the pineapple and serve.

Yes Chef! Magazine / Issue 10 / June / 2009

562

MARCO PIERRE WHITE

10 SERVES

Thai style chicken pot au feu

INGREDIENTS

METHOD

2.5kg chicken, oven ready 3 litres water (for boiling) 100g lemongrass, whole, split lengthways 50g fresh galangal, whole, split lengthways 50g ginger, whole, split lengthways 10g red chilli, whole, split lengthways 1g kaffir lime leaves 10g coriander, fresh, coarsely chopped 500g onion, large, whole 500g carrots, whole 250g fresh button mushrooms, whole 3l Knorr chicken stock reduction 150ml soy sauce

ADVANCE PREPARATION Wash and trim the chicken of excess fat, remove the wishbone. Blanch the chicken in boiling water for two minutes to remove and congeal protein to prevent the liquor clouding. 1.

Place the chicken and the all the herbs, less half the coriander, into the boiling water, bring back to the boil and simmer slowly for two hours. Add the whole carrots, onions and mushrooms and simmer gently for one hour or until the vegetables are tender. Remove the chicken, allow to cool slightly and with a carving fork and knife, shred the chicken into large pieces. Remove the whole vegetables and coarsely slice them, except the mushrooms. Drain the chicken broth through a fine chinois into a clean pot, add the KNORR Chicken Stock Reduction and soy sauce, whisk in and add the chicken and sliced vegetables. Add the remaining coriander and serve as a hearty soup with chunks of granary bread.

HANDY HINT Use corn-fed chicken or guinea fowl for more flavour.

Yes Chef! Magazine / Issue 6 / July / 2008

564

566

MARC WILKINSON

SERVES

Coffee blackberry

INGREDIENTS

METHOD

FROZEN COFFEE CREAM 5 egg yolks 3.5oz caster sugar 1 leaf of gold gelatine, soaked in cold water 2 double espressos, reduced to a syrup 445ml double cream Kahlua, to taste

FROZEN COFFEE CREAM 1. Sabayon the egg yolks with the sugar. 2. In a separate bowl, combine the gelatine, coffee and a little of the double cream. Add the Kahlua. 3. Soft whip the remaining cream and fold in the coffee mix. 4. Pipe into demi-sphere moulds and freeze.

BLACKBERRY SHELL 200g blackberry purée 100g water 2.1g agar 0.6g gellan gum 25g caster sugar Pinch citric acid, if required TO SERVE Chocolate coated coffee beans, crushed

BLACKBERRY SHELL 1. Combine all the ingredients and heat above 80°C to activate the hydrocolloids – stirring well. 2. Remove the frozen coffee cream from the moulds and use a toothpick to plunge them into liquid nitrogen. Immediately after, dip them into the hot blackberry jelly and back into the nitrogen. 3. Dip once more into the blackberry jelly, to form a thicker shell, and allow to return to room temperature. TO SERVE Sprinkle the crushed chocolate coffee beans onto the demi-spheres and plate as shown.

Chef Magazine / Issue 26 / December / 2012

568

570

A LY N WILLIAMS

A LY N W I L L I A M S

572

W SERVES

Foie gras semifreddo, heritage beets, liquorice, pumpernickel

INGREDIENTS

METHOD

PUMPERNICKEL CRISPS 2 pumpernickel bread slices, very thin

PUMPERNICKEL CRISPS Bake the bread between two baking sheets in the oven at 170°C for approximately 8 minutes. Allow to cool.

LIQUORICE OIL 1 tsp liquorice compound 2 tbsp olive oil BEETROOT PURÉE 1 large red beetroot, diced 1 large red beetroot, juiced 1 tsp balsamic vinegar 1 tsp sugar Olive oil, as needed Salt and pepper, to taste BABY BEETROOTS Selection of heritage baby beetroots Sprig of thyme Olive oil, as needed Salt, to taste TO SERVE 4 sticks frozen foie gras parfait Liquorice root flavoured tapioca maltodextrin A selection of nasturtium leaves Edible pansies Marigold petals, as needed

LIQUORICE OIL Combine the compound with the olive oil and mix well. BEETROOT PURÉE 1. Cook the diced red beetroot in the beetroot juice, balsamic vinegar, sugar and salt until very tender. 2. Add olive oil for consistency and purée. Pass and adjust the seasoning to taste. 3. Once cool, store in a squeezy bottle. BABY BEETROOTS 1. Wrap the baby beetroots in tin foil with a sprig of thyme, a little oil and salt. Bake at 170°C for 20-30 minutes, or until tender. 2. Peel the baby beets and halve or quarter if necessary. Dress with a little olive oil and salt. TO SERVE 1. Remove the foie gras parfait from the freezer and arrange on the plate. Allow to partially defrost (approximately 7 minutes) before plating with the other components as pictured. 2. Finish by dusting with the liquorice powder, herbs and flowers.

Chef Magazine / Issue 26 / December / 2012

574

JOHN WILLIAMS

SERVES

Woodcock with truffle and Armagnac

INGREDIENTS

METHOD

1 woodcock 5g fresh truffle (3 slices, the remainder chopped) 30ml oil 60g butter 30ml Armagnac 20ml Madeira 20g goose liver 1 heart shaped crouton cooked in butter (at service) 40ml chicken jus Seasoning

CELERIAC PURÉE ½ head celeriac 250ml milk 250ml cream seasoning 50g butter, diced

2. 3.

6. TO SERVE 30g celeriac purée 9 pieces soufflé potatoes

Clean the woodcock and remove the gizzards. Place a slice of truffle under the skin on each breast and leave the entrails inside the carcass. Truss the woodcock and pierce beak through the legs, season. Heat the oil and a third of the butter in a hot pan and quickly sizzle the bird until lightly golden, flame with half of the Armagnac and Madeira and roast in the oven at 190°C for 6 minutes. Remove from the pan and allow to rest for 5 minutes, remove excess fat from the pan, set the pan aside for later use. Remove the innards from the carcass and pass through a sieve along with the goose liver, and mix in a third of the butter. Season and add a little of the chopped truffle, this is your farce. Spread a third of the farce onto the fried crouton and finish with a slice of truffle. Place a third of the farce into the roasting pan and flame with the remaining Armagnac and Madeira, reduce and add the chicken jus. Cook for 5-10 minutes and pass through a fine sieve, mount with remaining butter and season, set the jus aside to keep warm.

Chef Magazine / Issue 32 / November / 2013

576

CELERIAC PURÉE 1. Top, tail and skin the celeriac and cut into a large dice. 2. Place into the pan with the milk, cream and season. 3. Bring to the boil and simmer until tender then drain. 4. Place the celeriac into a blender with a little of the cooking liquor and the diced butter. Whizz until perfectly smooth, correcting as you go with the cooking liquor. 5. Season, pass through a sieve and set aside to keep warm for service. TO SERVE 1. Cut the head of the bird at the neck and remove the legs and then breast, setting the latter aside to keep warm. 2. Split the head in half through the centre of the beak and pipe in the remainder of the farce on the inside. 3. Place the crouton in the centre of the plate and dress the legs and breast on top 4. Lay the head pieces on to the plate, crossed over one and other decoratively, and pour a little of the jus over the breast. 5. Pipe spheres of celeriac mousse around the plate and finish with the soufflé potatoes.

578

MARTIN WISHART

SERVES

Venison cutlet, green peppercorn butter, celeriac Royale, fresh red currant sauce

INGREDIENTS

METHOD

CELERIAC ROYALE 1 medium celeriac 120ml double cream 1 tsp chopped parsley ¼ tsp Dijon mustard

CELERIAC ROYALE 1. Peel and cut the celeriac into 6cm long batons, cook in salted boiling water until tender. 2. In a separate pan boil the cream and reduce by ⅔ mix in the parsley and Dijon mustard. Add the celeriac and mix until coated with the cream, then place aside.

GREEN PEPPERCORN BUTTER 150g un-salted butter (diced) 10g green peppercorn, soaked in brine (washed) RED CURRANT SAUCE 100g of fresh red currant 1 tsp caster sugar 75ml water ½ lemon 50g cold butter

GREEN PEPPERCORN BUTTER 1. In an electric mixer cream the butter using the beater until white and creamy. Remove the bowl from the machine and stir in the peppercorns. 2. Spoon onto a sheet of greaseproof paper and roll to form a large cylinder 3cm in diameter. Chill in the fridge to firm before using. RED CURRANT SAUCE 1. Remove the red currants from their stems reserving 20-25 for a garnish. In a small saucepan, bring the water to boil then add the sugar, butter and remaining red currants, and remove the pan immediately from the stove, leave to cool down for 15 minutes. 2. Pour the sauce into a liquidizer and blend until smooth, then pass through a fine sieve, add a few drops of lemon juice and the red currants that you placed aside earlier.

Yes Chef! Magazine / Issue 3 / October / 2007

580

VENISON Pre-heat the oven to 200°C. 1. Season each cutlet with salt on both sides. In a large cast iron pan heat a tablespoon of vegetable oil when you feel a good heat rising from the pan. 2. Roast the cutlets on both sides for approximately two minutes until golden brown to seal in the juices. Then place in the oven and roast for 8-10 minutes for medium or 12-14 minutes for medium well. Remove and allow then to rest for 10 minutes. TO SERVE Serve the warm celeriac in the centre of the plate. Lay a cutlet on top, place a slice of the peppercorn butter on each cutlet, finish with a few spoons of sauce around each plate.

zero compromise

100% taste

For over 40 years, we’ve been enthusiastically developing high quality frozen food products: whole fruit, fruit and vegetable purees, fruit coulis, and more for all culinary professionals. We select the best raw materials from the best regions all over the world. We pick the fruit or vegetable when it’s perfect. We only accept the best. Then our teams of experts invest all their know-how in blending, transforming and quality control to guarantee the taste of the fresh fruit or vegetable in all its subtlety – Color, texture and ﬂavor are preserved 100%. That is why you can rely on Les vergers Boiron to get constant and unrivaled quality. Every time.

INDEX

Ganache of saffron and raspberry 160

Eel

Ginger bread fondant soufflés 326

CHEESE

Hazelnuts and sweet cheese, rosehips and anise hyssop 456

Shira Yaki: seared live eel with wasabi and tosazu jelly 372

Goats cheese, black olive and sun-dried tomato bon bons with beetroot sorbet and pickled beetroot 302 Hazelnuts and sweet cheese, rosehips and anise hyssop 456 Mozzarella, salted liquorice macadamias, pickled rhubarb, pomegranate molasses roast red onion and dandelion salad 246 Soufflé Suissesse 470

D DESSERTS Chocolate

Iced sweet olive oil parfait, angelica and pineapple sorbet 82 Light praline mousseline 228 Lime parfait with lime meringue and marinated pineapple 560 Pavlova with berries, mango and passion fruit 476 Pear, beurre noisette, goat’s milk, vodka pills and hibiscus ice cream 152 Poached apple cannelloni centred with jasmine bavarois and hazelnut ice cream 198 Saffron poached pear with lemon mousse 514 Strawberry gazpacho with basil, black pepper, olive oil and guanciale 276

Foie gras, smoked eel, granny smith apple, turnip 506

John Dory John Dory “goujonnettes”, coconut and curry sauce 260

Mackerel A tasting of Cornish mackerel with oysters, mussels, winkles and samphire 272 Mackerel 368 Mackerel with Iberico ham, lettuce velouté and tempura squid 356 North East line caught mackerel, gooseberries, lemon and mustard 30

Chocolate ‘terrine’ with banana ice cream and honeycomb 528

Tarts & Cakes

Soused mackerel, beetroot and pickled cucumber 184

Almond tart 420

Tartare of south coast mackerel 222

Dark Andoa chocolate cylinder, ginger ice cream and Tonka bean foam 214

Black forest gateau 44

Monkfish

Dark chocolate palet with mango sorbet 224

Hazelnut and almond paste, pear and hazelnut tart 56

Monkfish curry 486

Épicéa (trendy chocolate logs) 330

Millionaire shortbread 68

Red mullet

Equateur chocolate mousse with a set mango and passion fruit compote 240

Rhubarb custard tart 76

Roasted red mullet, prawn rice, seaweed roasted potatoes 26

Great chocolate bonbon 448 Hay chocolate mousse, sprayed with milk chocolate, chocolate sauce, chocolate sponge crumbs, sour sop sorbet with saffron foam on top, saffron jelly rounds and malt fluid gel 108 Millefeuille chocolate 156 Pure balance 376 Rocky road 48 Sacher torte 518

Sacher torte 518 Tarte des demoiselles tatin (Upside-down apple tart or tarte tatin) 466 The Orchard gateaux chocolate and plum 264 Valrhona Manjari chocolate brownie 424 White chocolate and raspberry mille-feuille with a raspberry burst 498

The Orchard gateaux chocolate and plum 264 The Viking 312

FISH

Valrhona Manjari chocolate brownie 424

Anchovy

White chocolate and raspberry mille-feuille with a raspberry burst 498

Soufflé aux epinards sauce anchois 502

White chocolate and saffron panna cotta, passion fruit and chili syrup, chocolate and cardamom sauce 536

Black cod with sweet miso 166

Fruit & Ices

Cod Cod ‘yolk’, sage cream and pea shoots, salt and vinegar rice 460

Accala 120

Dover sole

Coffee blackberry 568

Dover sole, kale and anchovy 342

Pollack Roast pollack, carrot and miso purée served with alexanders and tomatillo salsa 248 Cured Orford line caught pollack, textures of Kent heritage carrots, pickled radish 252

Salmon Marinated salmon with Cornish crabmeat 380 Roast salmon with spicy chorizo and aïoli 480

Sea bass Roasted sea bass with cockles, a fennel and vanilla salad and a fennel and dill purée 522 Sea bass, sea vegetables, oyster, miso sauce 150 Sea bass with shellfish and sea vegetable minestrone, coco beans and lovage 510

Skate Skate ‘belly’ with cockles, purple azur kohlrabi baked in salt, coastal herbs, parsley, cider vinegar 458

INDEX

Trout

Pigeon

Molecular “Xiao Long Bao” 334

Trout tartare, green apple, parsley, miso yaki aubergine and crème fraïche 142

Pigeon tart 400

Pressed terrine of Gloucester Old Spot pig cheeks, smoked ham hock and leek 172

Tuna Ceviche of tuna and sea scallop with shaved fennel salad 64 Fillet of tuna with ceviche, aubergine purée and tomato confit 386 Yellowtail (tuna) with jalapeno 352

Turbot Grilled turbot, red onion compote, young leeks, sour pistachio oil emulsion 232

G GAME Deer Muntjac deer tartar 24

Duck Duck with pumpkin masala, onion chutney and onion rings 316

Grouse

Char grilled squab, crushed sweet peas and nasturtium vinaigrette 554 Roast squab pigeon ‘Pierre Orsi’ 20

Venison Cornish venison with parsnips and orange, espresso and chicory 404 Quasis (rump) of venison with chestnuts, fresh ceps, red cabbage compote, sauce grand veneur and gnocchi 494 Roast loin of Highland venison, wild mushrooms, salsify and hand rolled pasta 390 Roasted loin of venison in a pastry crust with wild mushrooms, garnished with florets of broccoli, Hermitage wine sauce with blackcurrant vinegar 464 Venison cutlet, green peppercorn butter, celeriac Royale, fresh red currant sauce 580

Woodcock Woodcock with truffle and Armagnac 576

Hare

Tamworth pig, sage and onion, leek, apple, cider vinegar sauce 190

Veal Veal cutlets with broad beans and girolle mushrooms 98 Veal loin and stuffed rump 134 Veal with Parma ham and sage, baked aubergine and girolle 338

Mushrooms Cep tart, roasted calf sweetbread 178 Fricasse de girolles au vin jaune 16

P POULTRY Chicken

Grouse on toast with girolles 268 Roast British red grouse with red leaves and vegetable 236

Slow roast belly of pork apple and celeriac tarts 436

MEAT Beef Galloway beef fillet, tail, spiced carrot, onion crumb 188

Corn-fed chicken from Les Landes, stuffed with duck foie gras, morels and black truffle, and greek-style vegetables with old traditional balsamic vinegar from Modena 146 Chicken and morel sausage roll 544 Green chicken curry 116

Partridge

Goat

Label Anglais Special Reserve Chicken with pistachio and morel farce, carrot and foie gras pur.e, braised potato, buttered Swiss chard with pickled red onion, Madeira jus 284

Roast grey leg partridge, braised cabbage and chanterelles 180

Hay roasted leg of goat, slow roasted fennel and violet artichokes with chilli, garlic and lemon 540

Slow poached chicken, sweetcorn egg and chicken spray 124

Quail

Lamb

Thai style chicken pot au feu 564

Quail in the woods 360

Braised neck of lamb with cinnamon and manuka honey with roasted Japanese eggplant 78

Roast saddle of hare with salsify and pancetta fritters and jugged hare potatoes 414

Rabbit Grilled rabbit fillets with marrons glacés 474 Medallions of rabbit loin wrapped in pancetta surrounding a Lilliputian rabbit rib roast resting on a pillow of pea purée 396 Sirloin of Devil’s Gulch ranch rabbit wrapped in Hobbs’ applewood smoked bacon with summer succotash and corn ‘pudding’ 308

584

Wagyu “Tataki” 292

Roasted marshland lamb with confit brisket, artichoke and aubergine 212

Pork Fillet of spiced pork with herb mousse, apple and Tonka bean gel, wild rice, lentil and spring cabbage, smoked Tonka bean and Madeira jus 286

O OFFAL Cep tart, roasted calf sweetbread 178 Foie gras semifreddo, heritage beets, liquorice, pumpernickel 572

Foie gras, smoked eel, granny smith apple, turnip 506 Hash browns of black pudding with apple compote and mustard butter 256 Hot foie gras with caramelised oranges on toasted brioche 322

P PASTA Pompadour potato gnocchi with saffron, artichoke and orange broth, aged Gouda and hazelnuts 208 Pasta alla Carmello 440 Stuffed pasta cooked au gratin, with black truffles, artichokes, duck foie gras and mature parmesan 202 Carbonara Fagottelli 52

R RICE & SOYA Fried organic black jasmine rice baked in banana leaves with Thai herbs 490 Soya risotto with truffles 348

S SALADS & VEGETABLES

Mozzarella, salted liquorice macadamias, pickled rhubarb, pomegranate molasses roast red onion and dandelion salad 246 Vegetable salad with Spenwood curd and verjus 280 White asparagus, Tomme de Corse, hazelnut and pear dressing 194

SHELLFISH Cockles Galton Blackiston’s cockle chowder with samphire and apple jelly 60

Crab Cornish crab “Dragon Roll” with sour apple and radish 90 Marinated salmon with Cornish crabmeat 380

Pan fried scallops with celeriac purée and truffle vinaigrette 104 Ceviche of tuna and sea scallop with shaved fennel salad 64

Soups Galton Blackiston’s cockle chowder with samphire and apple jelly 60

Soufflés

Seared langoustine,baby spinach and mache, shaved foie gras, white balsamic vinaigrette 444

Soufflé aux epinards sauce anchois 502

Lobster Blue lobster thinly sliced with berries and red fruits, celery and green peppercorns, in jus corse (a spicy sauce) 410 Native lobster, celeriac purée, summer vegetables and its own jus 218 Smoked Kennebunkport lobster on parsnip purée and paprika butter sauce 112

Oysters

Oysters Rockefeller 130

Hazelnuts and sweet cheese, rosehips and anise hyssop 456

Isle of Mull scallops and poached lobster with cauliflower purée, peach, white truffle and keylime coriander nage 86

Roasted langoustine tails with caramelised bacon and soy reduction 90

Caramelised cauliflower served with whipped cream 432

Goat’s cheese, black olive and sun-dried tomato bon bons with beetroot sorbet and pickled beetroot 302

Dived scallops with charred leek, onion, salted wild garlic buds 170

Strawberry gazpacho with basil, black pepper, olive oil and guanciale 276

Lightly poached Royal Bay oysters with Sevruga caviar, saffron noodles and lemon butter sauce 428

Forager’s salad 364

Baked half shell ‘Manx’ Queenies “Carbonara” glazed with Buffalo mozzarella, coriander, chilli and tomato butter sauce 136

Langoustine

Beetroot sponge, spinach and onion purée, buttermilk labne, dill and cucumber granita, buchu 298

Ceviche of tuna and sea scallop with shaved fennel salad 64

Scallops

Oysters 40 Sea bass, sea vegetables, oyster, miso sauce 150 Tsarskaya oysters, easter cabbage, corsair curry 452

Prawns Leeli kolmi ni curry (green prawn curry) 548 Myler prawns, pink fir apple potato, roast shrimp dashi 532

Ginger bread fondant soufflés 326 Soufflé Suissesse 470

Publishers of Chef Magazine the leading magazine for the professional Chef

From the creators of 'Chef Book' outstanding recipe books for the Professional Chef All books available from www.chefmedia.co.uk

D DS AN AR M R AW OU OK G O ER OKB N N O WI D C RL O W