Great British Menu Richard Davies Starter Chicken Salad Fish Grilled and Tartare of mackerel Main A Taste of Pork Dessert Strawberries and Cream
Starter Chicken Salad Serves 4 Ingredients For the chicken wings 1 chicken breast 2tsp chopped chervil 1tsp Fine chives 1tsp tarragon Salt and freshly ground black pepper 8 chicken wings, tunnel boned, you can get your butcher to do this for you For the celeriac puree 1 celeriac 100g/3½oz butter Salt 200ml/7floz double cream For the apples 2 granny smith apples, peeled, quartered and cored 100ml/3½floz apple juice Squeeze of lemon juice For the walnuts 400ml/14floz vegetable oil 50g/1¾oz sugar 50g/1¾oz water 100g/3½oz walnuts For the egg yolk 6 free range eggs For the chicken skins 4 large chicken skins For the salad 50ml/1¾floz cider vinegar 150ml/5floz gold rapeseed oil 100g/3½oz winter salad mix Method 1. For the chicken wings, make the stuffing by placing the breast into a food processor and blending to a mousse with the chervil, chives, tarragon, season with salt and pepper. 2. Place into a piping bag and pipe the stuffing into the wings in the cavity where the bone used to be 3. Place a small square of cling film onto a work surface and top with another small square of cling film, place a wing in the centre, roll tightly and tie the ends, repeat with the remaining wings. Bring a pan of water to a simmer and add the wrapped chicken wings, poach for 25 minutes then place into a bowl of iced water until cool.
4. Unwrap the wings and pat dry. Heat a little oil in a frying pan and add the wings, pan fry on all sides until golden brown 5. For the celeriac puree, peel the celeriac and cut into 1cm/¼in dice, heat the butter in a pan, add the celeriac, season with a little salt and sauté on a low heat so that is doesn t colour, until cooked through. Add the cream and reduce down until it coats the back of a spoon, then place into a food processor and blend until smooth, season with a little salt and pepper, then leave to chill in the fridge 6. For the apples, place the apples into the apple juice with a squeeze of lemon juice and leave to sit until ready to serve, for at least 20 minutes. 7. For the walnuts, place the oil into a high sided pan and heat to 180C/355F, bring the sugar and water to the boil in a pan, add the walnuts and reduce the liquid to a syrup, pour out onto a non-stick mat and leave to cool. Place into the hot oil and deep fry for 4 minutes or until crisp. 8. For the egg yolk, heat a pan of water to 65C/150F and add the eggs, cook for 45 minutes, keeping an eye on the temperature. Carefully crack open the eggs and using your fingers, carefully remove the white from the yolk. Place the yolks onto kitchen towel. Just before serving, heat the oven to 100C/225F/gas mark ¼, place the yolks on an oven tray and warm for 5 minutes. 9. For the chicken skins, preheat the oven to 170C/325F/gas mark 3, place the skins onto a grease proof paper lined tray and spread out flat, place another sheet of grease proof on to and then another tray, place an ovenproof weight on top and bake for 15-20 minutes until golden and crisp 10. For the salad, mix the cider vinegar and rapeseed oil together to make a dressing and dress the winter salad with it.
Fish Grilled and Tartare of mackerel Serves 4 Ingredients For the mackerel cure 6 x mackerel fillets 100g/3½oz caster sugar 100g/3½oz table salt 60ml/2floz whiskey For the grilled mackerel 4 x cured mackerel fillets, skinned Olive oil For the Beetroot jelly 235ml/8floz Beetroot Juice 15ml/½floz raspberry vinegar 16g/½oz vege gel For the tartare 2 cured mackerel fillets 3tsp cream cheese 10g/¼oz chive, chopped 10g/¼oz chervil, chopped 10g/¼oz coriander, chopped 25g/¾oz lime juice Salt For the chicory tart 3 heads white chicory 25g/¾oz butter 30ml/1floz brandy 150ml/5¼floz smooth orange juice 250g/8¾oz puff pastry Icing sugar to sprinkle For the orange Puree 3 oranges For the pickled beetroot 1 large beetroot 150ml/5¼floz pomace oil 3tbsp white wine vinegar 3tbsp honey Sprig of thyme, picked For the cockles 400ml/14floz vegetable oil 300g/10oz cockles 1 banana shallot, diced ½ stick celery, diced 1 Leek, diced
3 sprigs thyme 2 bay leaves ½tsp white peppercorns 100ml/3½floz white wine 2 egg 30g/1oz flour 100g/3½oz panko bread crumbs For the garnish 60ml/2floz white wine vinegar 20ml/¾floz olive oil 1 head chicory, julienne 2 oranges, cut into segments Method 1. For the mackerel cure, place the mackerel fillets into a bowl and sprinkle with that sugar and salt, pour the whiskey over and cure for 2 hours, turning every half hour. Wash thoroughly and dry well. 2. For the grilled mackerel, place the fillets onto a non-stick grill pan, place under a hot grill and cook for 3-4 minutes each side 3. For the beetroot jelly, combine the beetroot juice and raspberry vinegar in a saucepan, add the vege gel and whisk in gently, bring to the boil whilst stirring and pour onto the tray, moving the tray around quickly to spread it out before it sets, so that it sits about 2mm thick, leave to set for 5 minutes then cut into four 12cm x 8cm/4¾ x 3in sheets 4. For the tartare, dice the fillets into 5mm pieces, add the cream cheese, chive, chervil, coriander and season with the lime juice and a little salt. 5. Spoon a quarter of the tartare onto the 12cm/4¾in edge of one of the sheets of jelly and roll up into a cylinder, wrapping the tartare, repeat the process for the remaining 3. 6. For the chicory tart, cut 3 of the chicory in half lengthways, heat a little oil and the butter in a pan, add the chicory halves and cook on both sides until golden and soft. Add the brandy, reduce down to a syrup, add the orange juice and reduce again to a syrupy glaze. Remove from the pan and leave to chill. 7. Roll out the puff pastry to a size of 46 x 15cm/18 x 6in and a thickness of 3mm, using a fork, dot holes throughout, place onto a tray lined with greaseproof paper and chill in the fridge for 20 minutes. 8. Preheat the oven to 180C/350F/gas mark 4, cut the chicory in half lengthways, then arrange on the pastry, with all the pieces facing upwards and there is a 2cm/¾in gap between each one. Sprinkle the tart lightly with icing sugar, and bake in the oven for 10-15 minutes. Remove from the oven, place greaseproof paper and a tray over the top and carefully flip it upside down, remove the top tray and parchment, return to the oven and bake for a further 15 minutes until golden. Turn back over and glaze with the syrup used to cook the chicory. Cut out four 13 x 5cm/5 x 2in rectangles to serve. 9. For the orange puree, place the oranges into a large pan and cover with water, bring to the boil then strain off the water and cover with fresh water,
repeat this process for 8 boils, strain again and place the whole oranges into a food processor, blend to a smooth puree. 10. For the pickled beetroot, place everything but the beetroot into a mixing bowl and mix together to make a pickling liquor. Slice the beetroot really thin and spread out onto a tray, pour the liquor over the beetroot and leave to infuse for 1 hour. 11. For cockles, place the oil into a large sided, heavy based pan and heat up to 180C/355F. 12. Thoroughly wash the cockles, heat a little oil in a pan with a lid, add the cockles, vegetables, herbs, peppercorns, stir, add the wine and cover with a lid. Cook for about 3-5 minutes or until the cockles open then leave to cool, remove the cockles from the shells and set aside. Place the eggs into a bowl lightly whisk, place the flour into another bowl and the breadcrumbs in another. Place the cockles into the egg and coat, then place into the flour and coat and finally coat in the breadcrumbs. Deep fry in the hot oil for 2-3 minutes or until golden 13. For the garnish, mix together the vinegar and oil, pour over the chicory to dress.
Main A Taste of Pork Serves 4 Ingredients For the belly rub 50g/1¾oz sugar 50g/1¾oz salt 2 cardamom pods Sprig thyme, picked and finely chopped Sprig rosemary, picked and finely chopped 1tsp fennel seeds 1tsp coriander seeds 1tsp smoked paprika For the pork belly 1 x 1kg/2¼lb pork belly, trimmed and skinned (keep the skin) 1ltr/1¾pts duck fat For the pork fillet 1 x 200-300g/7-10½oz fillet of pork, trimmed 3 slices Parma ham Knob of butter For the sauce 500g/17½oz pork bones, these can be obtained from your butcher 1 banana shallot, cut in half ½ carrot, ½ stick celery, ¼ leek 1tsp tomato puree 1tsp five spice 150ml/5¼floz port 150ml/5¼floz red wine 1ltr/1¾pts veal stock 250ml/8¾floz chicken stock For the ham hock noisette 1 ham hock ½ onion, roughly chopped 1 stick celery, roughly chopped 1 Leek, roughly chopped 3 sprigs thyme 2 Bay leaves ½ tsp peppercorn 20g/¾oz baby capers Small handful parsley, finely chopped 1 Shallot, finely chopped 400ml/14floz vegetable oil 2 eggs
50g/1¾oz flour 50g/1¾oz Panko breadcrumb For the potato crisp 400ml/14floz vegetable oil 1 large potato, peeled For the cabbage ½ hispi cabbage, fine chiffonade Knob of butter 1 clove garlic, finely chopped For the sweet potato puree 100g/3½oz butter 2 large sweet potatoes, peeled and small dice 1tsp mild curry powder 100ml/3½floz double cream For the scratchings 1 pig skin 400ml/14floz vegetable oil Salt to season For the Chargrilled carrots 4 baby carrots, peeled For the Broccoli 4 florets purple sprouting broccoli, stems peeled Salt Small knob of butter For the black pudding 2 thick slices black pudding Method 1. For the belly rub, place all the ingredients into a food processor and blend to a powder 2. For the pork belly, rub the belly rub all over the belly and leave for 24 hours in fridge. 3. Preheat the oven to 90C/200F/gas mark ¼, fill a large ovenproof pan with the duck fat and bring up to 90C/195F, wash the rub off the belly and carefully place into the fat, cover with tin foil and carefully place into the oven and leave overnight. 4. Take the belly out of the fat and leave to drain on a tray for 1 hour. 5. Place a piece of parchment paper on the top of the belly, then a tray on top and weigh down with something heavy to press. Place into the fridge and leave to press for 8 hours. 6. Remove the weight, tray and parchment and cut the belly in to roughly 5cm square portions, fill a stove top smoker with a handful of smoking chips and place onto heat. When the smoker is fully smoking, place the belly portions in and take off the heat, leave to sit for 15 minutes. Heat a frying pan with a little oil and place the belly portion in, cook on all sides until golden and crisp on all sides.
7. For the pork fillet, lay a piece of cling film on a work surface and lay another piece on top. Lay out the slices of Parma ham lengthways, making sure they overlap a little. Place the pork fillet at one end and using the cling film, bring the Parma ham up and wrap it around the pork fillet, roll tightly in the cling film and tie the ends. Bring a pan of water up to a simmer and place the fillet in, poach for 12 minutes. Place the fillet into a bowl of iced water to cool, then slice the fillet into 4cm/½in portions. Preheat the oven to 200C/400F/gas mark 6, heat a knob of butter in a shallow oven proof pan and sear the fillet portions on all sides to colour, then place the pan into the oven for 4 minutes to finish. 8. For the sauce, preheat the oven to 180C/350F/gas mark 4, place the pork bones into a large non-stick sauce pan and place into the oven for 15-20 minutes until golden brown. Take the pan out of the oven and place onto a medium heat on the stove top, add the vegetables and cook until they begin to caramelise, add the tomato puree, cook for 30 seconds, add the five spice and cook for two minutes. Pour in the port and wine, reduce to a syrup, add the 2 stocks bring to the boil, and simmer down until it coats the back of a spoon, pass through muslin cloth or a fine sieve and serve. 9. For the ham hock noisette, place the ham hock into a large pan with the onion, celery, leek, thyme, bay leaves and peppercorns, cover with water and a cartouche and cook for 4 hours until the meat falls off the bone. 10. When the ham hock is cooked, take out of the water and leave to cool. Flake the meat off the hock and place into a mixing bowl, season with a little salt and mix in the capers, parsley and shallot. Place a sheet of cling film on a work surface and place another sheet on top, lay the ham hock mix out towards the edge of the cling film in a sausage shape and roll tightly in the cling film, tie the ends and leave in the fridge overnight to chill and set. 11. Place the vegetable oil into a deep pan and heat to 180C/355F and slice the ham hock into 4cm/½in pieces. Place the eggs into a bowl, lightly whisk, place the flour into another bowl and the breadcrumbs in another. Place the pressed ham hock cubes into the egg and coat, then place into the flour and coat and finally coat in the breadcrumbs. Place into the hot oil and fry for 3-4 minutes or until golden 12. For the potato crisp, place the oil into a deep sided pan and heat to 120C/250F, peel the potato and using a Japanese mandolin or a sharp knife, cut 4 large, thin slices of potato. Deep fry for 5 minutes or until golden and crisp. 13. For the cabbage, bring a pan of water to the boil and add the cabbage, blanch for 2-3 minutes, drain the cabbage and place into a bowl. Heat the butter in a frying pan and cook the garlic, but do not burn, take off the heat. Pour the garlic butter over the cabbage and mix through, serve. 14. For the sweet potato puree, heat the butter in a non-stick pan, add the sweet potato, curry powder and lightly cook for 1-2 minutes, cover with a lid and continue to cook until soft, add the cream to the pan and using a hand blender, blend until smooth.
15. For the scratching s, preheat the oven to the lowest temperature, place the skin on a parchment lined tray and place into the oven overnight until it goes rock hard. Break the skin into rough 2½cm/1in pieces. 16. Heat the oil in a high sided pan to 190C/375F, add the scratching s and fry a couple of the scratching at a time for 2 minutes or until puffed. Drain on kitchen towel. Season the scratching s with salt. 17. For the chargrilled carrots, blanch the baby carrots in boiling water 2-3, heat a griddle pan and place the carrots on, chargrill on all sides. 18. For the broccoli, blanch the purple sprouting broccoli for 2 minutes, toss with a little salt and a knob of butter. 19. For the black pudding, heat a grill to a high heat and place the black pudding under the grill for 1½-2 minutes each side until crispy. Cut into quarters and serve 2 quarters per person
Dessert Strawberries and Cream Serves 4 Ingredients Ricotta dumplings 400ml/14floz vegetable oil 80g/2¾oz plain flour 20g/¾oz self-raising flour 2.5g baking powder Zest of 2 oranges 2 eggs lightly beaten 1 yolk 500g/17½oz ricotta, firm, drained well 100g/3½oz caster sugar 10g/¼oz powdered Cinnamon Panna cotta 1ltr/2pt double cream 285ml/10floz milk 4½ leaves gelatine, bronze 100g/3½oz sugar 2 vanilla pod For the strawberry puree 1.2kg/10¼oz frozen strawberries (must be frozen) Strawberry gel 20g/¼oz agar agar 200g/7oz lemon juice For the parfait 80g/2¾oz sugar Water 6 egg yolks 250g/8¾oz semi whipped cream 2 vanilla pod For the meringue 85g/3oz egg white 85g/3oz sugar 30g/1oz freeze dried strawberry Peanuts 200g/7oz peanuts, roughly chopped Lemon Jelly 150ml/5¼floz lemon juice 150ml/5¼floz stock syrup 15g/½oz vege gel Method
1. For the ricotta dumplings, place the oil into a high sided pan and heat to 180C/355F 2. Sieve the flours and baking powder into a bowl, add zest, egg and egg yolk, and beat until smooth. Gradually add the ricotta until smooth. Place the mixture into a piping bag and pipe directly into the oil, squeezing out 5-8cm/2-3in pieces and then snipping with scissors. Cook until they begin to colour then place onto kitchen towel to drain. 3. Mix the sugar with the cinnamon and roll the dumplings through to cover. 4. For the panna cotta, place the cream, milk, sugar and vanilla seeds into a saucepan, bring to the boil and reduce to a simmer, cook for 2 minutes then take off the heat, add the gelatine, cling film and leave for ½ hour to infuse. 5. Strain the contents through a sieve and then pour into small serving bowls, place in the fridge for 6 hours to set. 6. For the strawberry puree, leave the strawberries to defrost then place into a food processor and blend to a puree, pass through a fine sieve. 7. For the strawberry gel, combine 900g/31¾oz of the strawberry puree, sugar and agar agar in a pan, bring to boil and cook for one minute. Pour into a level tray and set for 2 hours. Break into pieces and place into a food processor, blend with the lemon juice. Place a teaspoon of the gel into 8 ½ sphere moulds, and using a pastry brush, evenly coat around the half sphere with the gel. Place into the freezer to set for 2 hours. 8. For the parfait, heat the sugar and water in a pan to 120C/250F. Place the egg yolks into a mixing bowl and whisk until light and fluffy, pour the sugar/water over the egg yolks and continue to whisk until the bowl is cool to touch. In a separate bowl, whip the cream with the vanilla seeds to a soft peak, then fold into the egg yolk mix. 9. Pour the parfait into the strawberry gel coated moulds and level them off with a palette knife. Place back into the freezer for a further 3-4 hours. 10. Pop out the ½ spheres (dip them into warm water for 1-2 seconds if they won t come out) and carefully stick 2 halves together, smoothing the gel around the outside with your finger, place onto a non-stick tray and place back into the freezer for 1 hour. 11. For the meringue, preheat the oven to the lowest setting, whisk the egg whites and sugar together to a shiny peak, spread out about 3mm thick onto parchment and sprinkle with freeze dried strawberry. Place into the oven and cook for 4-6 hours or until crisp. Leave on a shelf in the kitchen overnight before breaking into shards. 12. For the peanuts, preheat the oven to 180C/350F/gas mark 4, and place the peanuts into a non-stick tray, roast for 5 minutes or until golden, set aside to serve. 13. For the lemon jelly, place all ingredients in a pan and bring to the boil whilst stirring, skim the top to get rid of any scum, and then set in a tray so that it sits about 1cm/¼in thick. Cut into dice.