Great British Menu Colin McGurran

Transcription

1 Great British Menu Colin McGurran Starter Tomato Gazpacho and Garden Salad Fish Course Cockles & Mussels with Salmon Main Course Duck and turnips Dessert Tiramisu

2 Starter Tomato Gazpacho and Garden Salad SERVES 4 Ingredients For the salt mix 15g/½oz rosemary leaves, finely chopped 15g/½oz thyme leaves, finely chopped 30g/1oz salt For the tomato gazpacho makes enough for 8, make extra in case they don t work 1 st time 500g/17½oz plum tomatoes, quartered 10g/½oz Salt mix 20g/¾oz garlic, grated 10g/½oz Vegetable oil 200g/7oz Red peppers 30g/1oz Tomato puree 40g/1½oz Celery 1 red chilli 350g/12½oz Tomato juice 20g/¾oz Icing sugar 15g/½oz Raspberry vinegar 40ml/1½floz White wine vinegar 150g/5oz Olive oil 20g/¾oz Beetroot 6 leaves gelatine, pre-soaked in water 30g/1oz Egg white powder For the tomato skin gel 1kg/2½lb ripe tomatoes 30g/1oz Vege gel 1g Agar Agar 50g/1¾oz Tomato puree 10 drops Red food colouring 1g Sea salt To make the fake tomatoes 4-8 fresh tomato stalks from the top of tomatoes For the shallot rings 1 x large shallot, sliced into rings 100ml/3½floz Vinegar For the bread crisp 200g/7oz Plain flour 100ml/3½floz Warm water 2g Sea salt For the cod brandade 200g/7oz cod 50g/17½oz Salt mix 350g/12½oz Baking potatoes

3 100g/3½oz Cream 100g/3½oz Milk For the poaching liquor 25g/1oz Butter 1 Onion 3 Garlic 2 Bay leaves 1 sprig Thyme 250ml/9floz Milk For the garnish Large handful of mixed garden leaves Method 1. For the salt mix, place the ingredients into a bowl and combine 2. For the tomato gazpacho, preheat the oven to 70C/160F (or the lowest possible setting), place the tomatoes into a roasting tray mix them with the salt mix, garlic, vegetable oil and bake in the oven for 1-1½ hours. 3. Place the red peppers, tomato puree, celery, chilli, tomato juice, icing sugar, raspberry vinegar, white wine vinegar, olive oil and beetroot into a food processor with the tomato mix from above and blend for 1 minute, then cover and chill in the fridge for 24 hours. Pass the mixture through a sieve and reserve the liquid 4. In a pan, bring to the boil 200ml/7floz of the gazpacho mix. Dissolve the gelatine in the mix and cool down to about 50C/120F. Then using a fine sieve, whisk in the egg powder until dissolved. Mix this with 1litre/1¾pts of the gazpacho mix and chill for 12 hours until set 5. Remove chilled mix from the fridge and whisk until it has a mousse consistency. Place 2 large squares of cling film on top of each other and place a 35g/1oz portion of the mix in the centre, bring up the edge and tie tightly around the mix, repeat for the remaining mix, tie these to a wooden spoon and hang in the freezer, from your shelf top or drawer for 12 hours until set 6. For the tomato skin gel, place the tomatoes into a food processor and blend to a puree, place the pureed tomatoes into the centre of a square of muslin bring up the corners to form a bag and tie to a wooden spoon, hang in the fridge for about 1 hour and place a bowl under to collect the liquid 7. Measure out 500ml/17½floz of the tomato water collected and place into a pan with the vege gel, agar agar, tomato puree, red food colouring and sea salt, bring to the boil, then keep on a gentle simmer until you have dipped all the tomatoes 8. To make the fake tomatoes, unwrap the frozen tomato gazpacho s and place a cocktail in the top centre, dip using the cocktail stick into the hot tomato skin gel 4 times, place onto a non-stick tray, remove cocktail stick and place real tomato stalk on top. Leave to defrost for 30 minutes and keep in fridge for no longer than 24 hours 9. For the shallot rings, take 20 rings from shallot and place into the vinegar for 20 minutes, then take out and leave to one side ready to serve 10. For the bread crisp, mix all ingredients in a bowl, by hand and knead like pasta until smooth. Roll out very thin, then cut out 4 rough rectangles about 10cm x 5cm/4in x

4 2in. Heat a frying pan with a little oil and fry the bread quickly on both sides until golden 11. For the cod brandade, place the cod onto a small tray and cover with the salt mix, leave for 12 hours in the fridge. Wash the salt off the cod under a running tap for 5 minutes. 12. Preheat the oven to 200C/400F/gas mark 6, place the baking potatoes directly onto the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, scoop out the potato, weigh out 250g/9oz and mash to a fine mash, adding the milk and cream to get the correct mash consistency. 13. Place the ingredients for the poaching liquor into a sauce pan and heat to a simmer, place the cod in and cook for 10 minutes. 14. Place the cod into a food processor with the mash and blend for 1 minute, adding some of the cooking liquor if needed, until you have a puree 15. Garnish the dish with an assortment of garden leaves

5 Fish Course Cockles & Mussels with Salmon SERVES 4 Ingredients For the salmon 1 large side of salmon 200g/7oz coarse sea salt 400ml/14floz vegetable oil For the horseradish cream 300g/10½oz creamed horseradish (jar) 100g/3½oz Cream For dashi stock 5ltr/8½pts water 20g/¾oz Bonito shavings 300g/10½oz Bonito essence 5 Kombu sheets 10g/½oz Salt For the dashi jelly 500ml/17½floz dashi stock 3 gelatine leaves, pre-soaked for 5 minutes in water For the oyster emulsion 75g/2½oz fresh oysters 75g/2½oz egg whites 230g/8oz vegetable oil 15ml/½floz lemon Juice Small pinch sea salt For the herb emulsion 50g/1¾oz Flat leaf parsley 50g/1¾oz Dill 50g/1¾oz Tarragon 50g/1¾oz Chicken stock 200g/7oz Olive oil Salt and freshly ground black pepper For the salmon tartare 400ml/14floz vegetable oil 1 shallot, sliced 180g/6½oz Salmon, finely chopped 80g/3oz cucumber, finely chopped 25g/1oz Bonito essence or if unattainable, soya sauce 15g/½oz Nori dressing, available in health shops Small pinch salt Freshly ground pepper to taste For the mussels and cockles 500ml/17½floz water

6 300g/10½oz Fresh cockles 200g/7oz Fresh mussels 4g Agar Agar Method 1. For the salmon, place the salmon onto a tray and sprinkle over the salt, leave for 20 minutes. Wash the salmon in running water, then reserve in the fridge for 8-12 hours. Cut the salmon into 4 pieces, keeping 180g/6½oz back for the salmon tartare. 2. Place the oil into a deep, heavy bottomed pan and heat to 50C/120F. Place the 4 salmon pieces into the oil and confit for 10 minutes, checking the temperature constantly to keep it as close to 50C/120F as possible. 3. For the horseradish cream, mix the creamed horseradish and cream together in a bowl, pass through a sieve and place into 4 small moulds of your choosing, place into the freezer for 2 hours to set. 4. For the dashi stock, place all the ingredients into a saucepan, bring to the boil, allow to cool slowly, then pass through muslin or very fine sieve. 5. For the dashi jelly, warm the dashi stock, but do not boil, add the gelatine, pour into 4 moulds of your choosing and leave to set for 2 hours. 6. For the oyster emulsion, place the oysters and egg whites into a small bowl and blend with a hand blender until smooth. Slowly add the vegetable oil whilst still blending, to create an emulsion, then pass through a fine sieve, season with the lemon juice and salt then blend again. 7. For the herb emulsion, place the herbs and chicken stock into a food processor and begin to blend, whilst blending slowly add the olive oil to create an emulsion. Season with salt and pepper to taste 8. For the salmon tartare, place the oil into a deep, heavy bottomed pan and heat to 180C/355F, add the shallots and cook until golden brown. Drain on kitchen towel and finely chop, measure out 10g/½oz for the tartare. Finally, mix all the ingredients together in a bowl 9. For the mussels and cockles, place the water into a steamer pan, add the cockles and mussels to the steamer tray and cook until the mussels have opened. Place the cockles and mussels to one side and measure out 400ml/14floz of the steamer water, add the agar agar and dissolve through. 10. Pick the flesh from the cockles and reserve. Pick the flesh from the mussel shells, add a spoon of the salmon tartare to the mussel shell, dip the mussels in the liquor, leave to set for 5 minutes, then place the mussel on top of the salmon tartare in the shell.

7 Main Course Duck and turnips SERVES 4 Ingredients For duck sauce 2-3 duck carcasses 25ml/1floz Grapeseed oil 25g/1oz Unsalted butter 50g/1½oz Shallots, finely sliced 2 Star Anise, crushed 300ml/10½floz Chicken stock Pinch black peppercorns, crushed 30ml/1floz Madeira 12g/½oz Chervil, leaves and stems 12g/½oz Parsley, leaves and stems Dash Armagnac For the salt mix 15g/½oz rosemary leaves, finely chopped 15g/½oz thyme leaves, finely chopped 200g/7oz salt For the miso glaze mix 250g/9oz miso paste 250g/9oz olive oil For the duck legs 6 Duck legs 500ml-750ml/17½floz-26½floz Duck fat For the breasts 4 Duck breasts, skin on For the duck hearts 20 duck hearts For the turnip winter garnish 2 Turnips 1 White cabbage, sliced 24 Brussel sprouts, halved 12 Baby turnips, leaves still on, sliced in 2 Garnish 12 Blackberries Method 11. For the duck sauce, place the duck carcasses in a pan of water and bring to the boil. As soon as it boils, take out the carcasses, chop them into small pieces and quickly rinse the carcasses. Heat a small amount of grapeseed oil in a large pressure cooker until very hot and fry the carcasses until browned. Deglaze with a small amount of water, then remove the carcasses from pan, drain and set aside. Add butter, shallots and star anise to the pressure cooker and cook on a medium heat, deglazing from

8 time to time with a little water to stop the shallots from catching and burning, until caramelised. Return the carcasses to the pressure cooker and cover with chicken stock, top up with water if it doesn t cover. Add peppercorns, seal pressure cooker, bring to full pressure and cook for 2 hours. 12. Leave the pressure cooker to cool before opening, then skim the fat from the surface. Pass the stock through a fine sieve into a rectangular container. Skim fat from the top and pass stock through a fine sieve lined with a double layer of damp muslin. Cover and chill in the fridge for 1 hour. When chilled, remove any fat that has solidified on the surface, transfer stock to a tray and freeze overnight until solid. 13. Line a perforated tray/steamer pan with a double layer of muslin large enough to hold the frozen stock in a single flat layer. 14. Once the stock is frozen, dip the bottom of the tray briefly in warm water to loosen, and turn out into the perforated tray, set this over a large container to catch the stock as it defrosts, and place in the fridge to thaw very slowly over hours. 15. Discard the gelled mass left in the top tray. 16. Bring most of the Madeira (leaving a dash) to a simmer and set alight. Let the flame burn out and reduce alcohol by half. Add reduced Madeira to defrosted stock and place over a bowl of iced water to chill quickly. When cold add the herbs and place in a sealed container in the fridge for 12 hours. Strain stock and add remaining Madeira and Armagnac. Chill until needed 17. For the salt mix, place the ingredients into a bowl and combine 18. For the miso glaze mix, whisk together the ingredients in a bowl. 19. For the duck legs, place the legs onto a tray and cover them with the salt mix, leave for 6 hours in the fridge, then rinse the salt off. Pre heat the oven to 90C/195F (or the lowest possible setting), place the duck legs into a high sided roasting tray and add the duck fat to cover. 20. Cover the pan with cling film and place into the oven for 3½-4 hours 21. Remove the roasting tray from the oven and when cool enough, take out the duck legs and pull the meat off bone, place a large square of cling film onto a work surface and cover with another piece of cling film, place the leg meat along the edge of the clingfilm and then roll tightly into a sausage. Tie the ends of the cling film tightly and place into the fridge to chill for 1 hour. 22. Just before service, pour the miso glaze mix into a pan and bring up to low heat, slice 4 x 3cm/1in thick slices of the duck leg sausage and slowly reheat them in the miso glaze sauce, basting continuously until warmed through. 23. For the breasts, preheat the oven to 150C/300F/gas mark 2, heat a shallow pan and add the duck breasts skin side down, pan fry until the skin side is sealed and nicely brown then transfer to the oven and cook for 20 minutes. Remove the duck breasts and with a sharp knife, carefully remove the skin from the breast. 24. For the duck hearts, heat a little oil in a shallow pan and fry the hearts for 2-3 minutes, then leave to one side to rest for 2 minutes. Slice, and just before serving, place into the miso glaze mix with duck leg discs to warm 25. For the turnip winter garnish, preheat the oven to 180C/350F/gas mark 4, place the turnips into a baking tray with a little oil, cover with foil and bake for 1 hour. Leave the turnips to one side to cool, then slice into discs 26. Place the white cabbage into a steamer and steam for 20 minutes. 27. Place the brussel sprouts into a pan of boiling water and blanche for 2 minutes.

9 28. Heat a little oil in a frying pan, and fry the baby turnips until golden on all sides.

10 Dessert Tiramisu SERVES 4 Ingredients For the mascarpone mix 5 Egg yolks 170g/6oz Sugar 300g/10½oz Mascarpone cheese 5 egg whites 50ml/1½floz Amaretto For the sponge fingers 30 Sponge lady fingers 250ml/9floz Strong coffee For assembly of the tiramisu 20 thin chocolate discs about 2in in diameter For the red chocolate coating 500g/17½oz White chocolate 500g/17½oz Cocoa butter 20ml/¾floz Red food colouring For the chocolate and coffee milkshake 300ml/10½floz freshly made black coffee 300ml/10½floz double cream 30g/1oz sugar To garnish the plate 80g/3oz Grated dark chocolate Moulds Available online Method 1. For the mascarpone mix, beat the egg yolks and 85g/3oz sugar until pale and fluffy, add mascarpone cheese and fold in. Whisk egg whites with the other half of the sugar until stiff peaks. Fold whites into egg yolk mixture, slowly adding the Amaretto. 2. For the sponge fingers, dip sponge fingers into coffee for 2 seconds and remove. 3. To assemble the Tiramisu, using 4 x 5cm/2in deep cup silicon muffin moulds, star with a layer of sponge fingers, then mascarpone mix, then a chocolate disc, repeat until you reach the top of your mould. Place into the freezer and leave to freeze for 12 hours. 4. For the red chocolate coating, place a glass mixing bowl over a hot pan of water, place in the white chocolate and cocoa butter and slowly stir until completely melted then mix in the food colouring 5. Remove the frozen layered Tiramisu s from the moulds and dip them into the warm red chocolate/cocoa butter mixture, stand upright on a sheet of greaseproof paper and allow to defrost for 30-45minutes. 6. For the chocolate and coffee milkshake, place the coffee, cream and sugar into a pan and bring to the boil, whisk together and pour into a serving jug.

11 7. Decorate a plate with grated chocolate and place on the fez, serve with a jug of the chocolate and coffee milkshake