Peter Sanchez-Iglesias

Great British Menu Peter Sanchez-Iglesias Starter Picnic Fish Course Fish and chips (seaside memories) Main Roast dinner Dessert Apple Pie

Starter Picnic SERVES 4 Ingredients For the bacon infused cream 400g/14oz streaky smoky bacon rashers 400ml/14floz cream For the quiche Lorraine 1 large banana shallot, finely chopped Freshly ground black pepper 300ml/10½floz bacon infused cream 4 whole eggs 300g/10½oz cheddar, grated For the pastry cases 2 sheets, feuille de brick 50ml/1½floz clarified butter For the prosciutto crumb 4 slices of Parma ham To finish the quiche 1tsp fresh Parsley, finely sliced For the truffle mayonnaise 200g/7oz mayonnaise 200ml/7floz natural yogurt 1/2 lemon juice 25ml/1floz truffle oil For the potato salad 200g/7oz new potatoes, cut into quarters 10ml/½oz truffle oil 1tbsp Chives, chopped Fresh black truffle to grate over the top For the Scotch egg 4 quail eggs 130g/4½oz pork mince ¼tsp ras el hanout ¼tsp thyme leaves Small pinch salt 1tsp oyster sauce 1tsp Worcestershire sauce 400ml/14floz vegetable oil 1-2 eggs

100g/3½oz breadcrumbs For the curry mayonnaise 10g/¼oz toasted curry powder 200g/7oz mayonnaise 15ml/½floz Worchester sauce Zest of ½ lemon Zest of ½ orange Juice of 1 lemon Juice of 1 orange Salt to taste For the coronation chicken 3 chicken breasts, diced 25g/1oz 00 flour 4 whole eggs 10g/¼oz salt 250ml/8½floz whole milk For the pear and saffron chutney 375g/13oz pears, peeled and diced 60g/2oz granny smith, peeled and diced 60g/2oz onions, peeled and diced 125g/4½oz tomatoes, diced 60g/2oz currants 150g/5oz white wine vinegar 150g/5oz dark sugar 15g/½oz ginger Pinch of saffron ¼tsp cayenne pepper ½tsp nutmeg ½tsp cinnamon Zest of ½ orange Juice of 1 orange For the roasted almonds 200g/7oz almonds For the roasted chicken skin 2 Chicken skins For the toast ½ small loaf fresh white bread Method

1. For the bacon infused cream, preheat the oven to 180C/350F/gas mark 4, spread the bacon rashers out on an oven tray lined with greaseproof paper and cook in the oven for 10-15 minutes until golden brown. 2. Heat the cream in a saucepan to just below boiling and add the bacon, remove from the heat and leave to cool. Once cool, place into a bowl cover with cling film and place into the fridge overnight 3. Strain through a sieve and weigh out 300ml/10½floz of the cream 4. For the quiche Lorraine, heat a pan with a little oil, add the shallots and cook until they begin to caramelise. Add a small drop of water to deglaze, then add a little pepper to season. 5. Place the bacon infused cream and eggs into a pan and slowly bring up to 60C/140F, stirring slowly, once up to temperature, place the shallots, cheddar and the cream/eggs into a blender and blend until smooth. 6. Cool in a bowl over iced water, then pour into a cream whipper and charge with 1 C02 canister. Bring a pan of water to 60C/140F and place the canister in for 20 minutes, making sure the temperature remains around 60C/140F. Take out of the pan and leave at room temperature for 20 minutes and shake before use 7. For the pastry cases, preheat the oven to 200C/400F/gas mark 6, cut out 8 x 8cm/3in diameter circles from the pastry, brush one circle with the clarified butter and stick another on top. Then place this on the top of an upside down dariole mould and place another dariole mould firmly on top so that the pastry sits securely between the 2, repeat 4 more times then place into the oven and bake for 6 minutes. 8. Leave the moulds to cool, then carefully pull the 2 dariole moulds apart, take out the pastry case and trim around the edges with a pair of scissors, so that you have a case that sits about 1.5cm deep, repeat with the remaining moulds. 9. For the prosciutto crumb, preheat the oven to 180C/350F/gas mark 4, place the parma ham onto an oven tray lined with greaseproof and place into the oven for 10 minutes or until golden brown and crispy. 10. Leave to cool and then chop into fine crumb. 11. To finish the quiche, fill each case with the Lorraine mix, using the syphon gun, into the pastry case, sprinkle with the prosciutto crumb and parsley to finish 12. For the truffle mayonnaise, mix all the ingredients together in a bowl. 13. For the potato salad, cook potatoes in boiling salted water until tender, drain and leave to cool. Mix the potatoes with the mayonnaise, yoghurt and truffle oil, season to taste. Place into 4 ramekins and finish with grated truffle and chives 14. For the Scotch egg, bring a pan of water to the boil, cook the eggs for 2 minutes 15 seconds, then quickly place them into a bowl of iced water to stop the cooking process. Carefully peel the eggs and set aside. 15. Combine the pork mince, ras el hanout, thyme leaves, salt, oyster sauce and Worcestershire sauce in a bowl and mix well.

16. Divide the meat mixture into 4 portions. Take one portion of the meat and flatten it out in the palm of your hand, place a quail s egg into the centre and wrap the meat around the egg so that it is totally encased. Roll it into a little ball and repeat with the other eggs. Leave to set in the fridge for 20 minutes. 17. Place the oil into a deep sided, heavy bottomed pan and heat to about 180C/355F, place the egg into a small bowl and mix roughly with a fork, place the breadcrumb onto a plate. Roll the meat covered eggs in the egg and then roll in breadcrumbs until covered. 18. Fry the scotch eggs in a deep fat fryer for about 1½ minutes or until they begin to turn golden, leave to rest on kitchen paper and season with salt 19. For the curry mayonnaise, heat a frying pan and add the curry powder, toast for about 20 seconds, whilst moving it around, then remove from the pan. Mix everything together in a bowl and season to taste. 20. For the coronation chicken, place all of the ingredients into the fridge for 2-3 hours to chill. 21. Once all chilled, blend all the ingredients together in a blender until smooth, pour into a flat mould so that it sits about ½cm/¼in thick and about 9cm/3½in wide, level off the top, cover with cling film and place into the fridge to firm up for about 30 minutes. Heat a large steamer pan over a medium heat, then place the flat mould into the steamer and steam for about 40 minutes or until the internal temperature of the terrine has reached 70C/158F and is firm. Set aside to chill and firm up in the fridge for about 2 hours. 22. Cut the set terrine into rectangles about 9cm x 3cm/3½in x 1in. 23. For the pear and saffron chutney, place everything into a saucepan, bring up to the boil then lower the heat to a slow simmer, continue to cook until there is virtually no liquid left in the pan, stirring constantly. Place into a bowl and refrigerate overnight. Place into a food processor and blend to a fine puree. 24. For the roasted almonds, roast until golden, set aside to cool, blend in a food processor or crunch in a pestle and mortar until a powder. 25. For the roasted chicken skins, preheat the oven to 200C/400F/gas mark 6, place the skins onto a flat tray lined with greaseproof paper and make sure they are flat, place another layer of greaseproof and put another tray on top, place into the oven and cook for 20-30 minutes, until golden brown and crispy. Set aside to cool, then cut the skins into shards. 26. For the toast, preheat the oven to 160C/325F/gas mark 3, slice the bread as thin as you can with a sharp bread knife and trim so that you have a rectangle about 10cm x 6cm/4in x 2in and bake in the oven for 5 minutes or until golden. 27. To finish, lay a rectangle of chicken mousse onto a piece of toast, and drizzle with the curry mayonnaise. Sprinkle with a little almond dust and garnish with shards of chicken skin

Fish Course Fish and chips (seaside memories) SERVES 4 Ingredients For the Pollock 1 side of Pollock, pin boned and skin removed Sea salt to cover the Pollock 400ml/14floz vegetable oil For the pea puree 500g/17½oz frozen garden peas, defrosted For the scrumps 400ml/14floz vegetable oil 150ml/1½floz beer 125g/4½oz plain flour 1tsp olive oil 2 egg whites 1tsp baking powder Pinch salt For the tartar sauce 250g/8½oz mayonnaise 50g/1½oz capers 50g/1½oz cornichons 20ml/½floz Dijon mustard 40ml/1½floz lemon juice 1tsp Chive, finely sliced 1tsp Tarragon, finely sliced 1tsp Parsley, finely sliced Garnishes Malt vinegar Method 1. For the Pollock, place the fillets on a tray and cover with the sea salt, cover with cling film and refrigerate for 15 minutes. 2. Rinse the fillets under a cold tap to remove the salt, and then dry with kitchen roll. Trim into four 6cm x 3cm/2in x 1in rectangle pieces and refrigerate until needed 3. Place the oil into a deep, heavy based pan and bring up to 50C/122F, place the pollock pieces into the oil and cook for 20 minutes, making sure the temperature doesn t fluctuate too much. Drain on kitchen towel and serve. 4. For the pea puree, place the peas into a food processor and blend until a fine puree, scraping down the bowl every minute and adding a splash of water if needed. Pass

the blended peas through a fine sieve, and place into a saucepan and bring up to heat, cook for 5 minutes. 5. For the scrumps, place the vegetable oil into a high sided, heavy based pan and heat up to about 190C/375F, whisk all the remaining ingredients together into a mixing bowl then, place into a squeezy bottle. Gently squeeze the bottle over the oil to create a constant drip, do this for about 20 seconds, fry the scrumps until golden brown and drain on white kitchen roll. Repeat until you have a small handful per portion. 6. For the tartar sauce, mix all the ingredients together in a bowl. 7. Serve with malt vinegar

Main Roast dinner SERVES 4 Ingredients For the braised belly of lamb 2ltr/3½pts dark lamb stock 1 x Breast of lamb 2tbsp oyster sauce For the lamb best end 1 x Best end of lamb, eye of the meat removed from the bone (you can ask your butcher to do this) For the lamb sauce Lamb stock, from the braised belly Lamb fat 1kg/2½lb lamb fat, you can ask your butcher for this For the roast potatoes 8 medium sized Maris piper potatoes 8tbsp rendered lamb fat (from above) 400ml/14floz vegetable oil For the broccoli puree 600g/21oz broccoli heads, sliced 300ml/10½floz double cream Salt to season For the roast carrot 12 Rainbow carrots, cleaned 4 bunches thyme 50ml/1½floz lamb fat Salt For the stew of onion and leeks 100g/3½oz Baby onions, finely sliced 100g/3½oz Spring onions, finely sliced 100g/3½oz Leeks, finely sliced 1tsp Chives, finely sliced 50g/1½oz Butter For the Yorkshire pudding 75g/2½oz plain flour 1 egg 75g/2½oz milk 55g/2oz water salt and pepper

15ml/½floz rendered lamb fat For the mint sauce 200g/7oz mint, roughly chopped 500ml/17½floz water 100g/3½oz sugar 120ml/4floz chardonnay vinegar Method 1. For the braised belly of lamb, place the lamb stock into a large pan and heat to a low simmer, place the breast of lamb in, cover with a lid and cook for 3 hours. Remove the belly, pull apart the meat and reserve. 2. For the lamb best end, preheat the oven to 180C/350F/gas mark 4, season the best end with salt, place onto a roasting tray and into the oven for 50 minutes or until the internal temperature reaches 60C/140F. Take out of the oven and place to one side to rest for 2 minutes. 3. For the lamb sauce, place the lamb stock into a saucepan heat to a simmer, and reduce to a sauce consistency, season and reserve 4. For the lamb fat, preheat the oven to 200C/400F/gas mark 6, place the lamb fat into a deep roasting tray and place into the oven for 60 minutes until fully rendered. Pour out the rendered fat and reserve. 5. For the roast potatoes, cut the potatoes into 4 equal size pieces and cook in boiling salted water until just tender, drain and leave to cool down. Fluff up in a colander, then place onto a tray, spacing them out so that they don t touch each other and place into the freezer overnight. 6. Place the vegetable oil into a deep, heavy based pan and heat to about 190C/375F, preheat the oven to 200C/400F/gas mark 6, place the lamb fat into a roasting tray and place into the oven to heat. 7. Deep fry the potatoes in the oil for 8 minutes then drain on kitchen roll. 8. Place the potatoes into the roasting tray with the lamb fat and cook for 30 minutes. 9. For the broccoli puree, place the cream into a pan and bring up to just below a simmer, add the broccoli and cook until tender. Pour the contents into a food processor, blend to a purée, pass through a fine sieve and season. 10. For the roast carrot, preheat the oven to 200C/400F/gas mark 6, bring a pan of salted water to the boil and poach the carrots for 4 minutes until just tender. Place 2 bunches of the thyme into a roasting tray, brush the carrots with the lamb fat and place the carrots on top of the thyme, cover with the remaining thyme and then cover with tin foil. Place into the oven and roast for 8 minutes. Take the tin foil and the top layer of thyme of and brush with the lamb fat again, place back into the oven and cook for a further 5 minutes. Sprinkle the carrots with salt and serve.

11. For the stew of onion and leeks, place the onions and leeks into a saucepan and fill with water so that it just covers them. Place over a high heat and cook until the water as evaporated, add the chives and butter and mix through. 12. For the Yorkshire pudding, preheat the oven to its highest setting, place the flour, egg, milk, water and a pinch of salt into a bowl and blend with a hand blender for 1 minute, put a small amount of lamb fat (about 2ml) in the bottom of 4 small dariole moulds and place into the oven for 5 minutes. 13. Add a small ladle of the Yorkshire pudding mix and close the oven door, set the oven at 200C/400F/gas mark 6 and bake for 25 minutes until golden brown and crisp, trim the bottom and cut in half. Fill with the lamb belly meat and place the top back on. 14. For the mint sauce, place the mint into a large bowl, place the water, sugar and vinegar into a saucepan, bring to the boil and pour over the mint, leave to infuse for 5 minutes then blend in a food processor, strain through a fine sieve.

Dessert Apple Pie SERVES 4 Ingredients For the custard 250g/8½oz milk 250g/8½oz double cream 80g/2¾oz egg yolks 100g/3½oz sugar 2 vanilla pods For the apple puree 8 granny smiths apples, peeled and cored, reserve the core and trimming for the apple stock For the roasted apple stock Apple core and trimmings (from above) 250g/8½oz sugar 250g/8½oz water For the apples steeped in roasted apple stock Roasted apple stock (from above) 10 Granny smith Apples, diced into perfect even squares To make the sweet pastry 250g/8½oz butter Very small pinch sea salt pinch ground Cinnamon pinch ground Nutmeg 180g/6½oz caster sugar 2 large eggs 500g/17½oz flour For the pastry case 4 sheets feuille de brick pastry Sweet pastry A knob of butter, melted 80g/3oz caster sugar For the chewy vanilla ice cream 800g/28oz milk 200g/7oz double cream 200g/7oz caster sugar 170g/6oz glucose 4 vanilla pods, deseeded 4 sheets gelatine, pre-soaked in water Method

1. For the custard, heat a pan of water to a simmer and place a mixing bowl over, add the milk, yolks, sugar, vanilla pods to the bowl and stir slowly until thick and creamy. 2. For the apple puree, heat a steamer pan, thickly slice the apples and add them to the steamer, cook until soft, about 10 minutes, then place into a blender and blend to a puree. 3. For the roasted apple stock, preheat the oven to 180C/350F/gas mark 4, place the apple trimmings and core into a roasting tray and roast in the oven for 12-15 minutes until caramelised, being careful not to burn 4. Heat the sugar and water in a pan until the sugar has dissolved, then bring to 90C/195F, add the roasted apple trimmings and leave to cool. Place into a bowl, cover with cling film and refrigerate overnight. Pass through a sieve and reserve the stock. 5. For the apples steeped in roasted apple stock, place the roasted apple stock into a pan and bring to 90C/195F, add the diced apple and lower the heat to 50C/122F. 6. Steep the apple until translucent and slightly soft but retaining their shape, take them out and leave to cool in a bowl, chill the roasted apple syrup until cold. 7. Pour the chilled roasted apple syrup over the cooked apples, place into containers and keep refrigerated until ready for service. 8. To make the sweet pastry, by hand, cream the butter, salt, spices and sugar together, add the egg slowly, then the flour slowly until all mixed in, roll into a bowl, wrap in cling film and rest in fridge for 1 hour 9. For the pastry case, preheat the oven to 200C/400F/gas mark 6, place 50g/1½oz of sweet pastry onto a sheet of feuille de brick, dust with flour and roll until the sweet pastry is 2mm thick. Repeat 3 more times with the remaining feuille de brick. Cut out four 10cm-12cm/4-5in circles, turn a large muffin tray upside down and place each circle over one of the moulds, place another large muffin tray (needs to be identical) over the top and slot together tightly, sandwiching the pastry in-between. Bake between the two muffin trays for 7 minutes until golden brown. Leave to cool, then carefully pull the top muffin tray off, carefully remove the pastry cases, brush them with melted butter and dust with sugar 10. For the chewy vanilla ice cream, mix the milk, cream, sugar, glucose and vanilla seeds in a pan, dissolve over a low heat then bring to 90C/195F. 11. Add the rehydrated gelatine, chill down until vanilla seeds stabilize into the mix, then pour into 2 plastic containers so that it sits about 1cm thick. Place into the freezer and freeze overnight. Take out one portion at a time so that it doesn t melt and cut into 1cm cubes, serve immediately. 12. To finish, warm purée and apples, place purée first in the serving bowl, then add diced apple and chewy ice cream. Place pastry case over and place hot custard in the pouring jug.