This started as just an idea… can you even make lamb en croute? First there was confidence, then concern, then a strange conversation with myself. ‘If it doesn’t work first time who cares? Erm.. I care. Well then, why don’t you also cook it sous vide and then if it over or under cooks you can serve that instead and then eat the pastry one yourself later!’…. In the end both ended up on the plate (?!) Ingredients: (Serves 2) one rack of lamb a handful of frozen peas chanterelles one leak pate de foie gras (or any smooth pate) two leaves of savoy cabbage one egg for egg wash pre-rolled puff pastry parsley oil optional Method: 1. Get your butcher to french trim the lamb rack. Life is too short to be doing this at home. Its also far to short to make puff pastry so just buy that! Cut the rack in half and remove the bones from one portion. Place the one still with the bones attached, well seasoned, in a sous …
This is a pretty easy dish which plays on combinations which might sound a little odd to some but that actually have a long history together: Turbot, red wine, and mushrooms. It was also one of the very rare occasions in which I managed to make a restaurant quality dish at home. Give it a shot and please be careful with frying the kale – read the full recipe first! Ingredients: (Serves 2) Turbot, about 200g a portion Bottle of red wine – here I used an OK Rioja Kale – one stalk Spinach leaves – bag of Chanterelles – handful Butter Method: 1. Portion the fish and reserve the bones and skin for the sauce 2. In a large saucepan, place the bones and a dash of oil on a high heat. Get some caramelisation on them – it makes the sauce much tastier later. When there is some good browning, add an entire bottle of wine and cook down until syrupy. Season and pass through a muslin cloth. Add a knob of butter …
Very few dishes can compete with the combination of tender beef, rich pate and a crispy pastry crust. The addition of slight acidity from the vinaigrette on the mushrooms and the salty fresh sauce of samphire though just raises it to a new height.
This was a dish made from ingredients selected from a whole range of random items suggested by people on Instagram. It was a lot of fun and turned out really great in the end. The smokiness of the paprika in particular was very delicious with the duck and nicely interacted with the smoked water mellon sauce which though quite sweet was also nicely balanced by the acidity from the pickles and balsamic. Ingredients: (Serves 2) Some of the best followers on Instagram ever 2 Duck breasts 2 asparagus spears Handful of Green peppercorns Splash of Balsamic vinegar A water mellon Half a small Cauliflower Hand full of Samphire Hand full of Polenta Hand full of Parmesan Sweet Paprika Splash of ruby port Method: 1. Season the duck heavily with salt, paprika and green pepper. But in a sous vide for at least 2 hours at 54c. 2. Make the polenta. Pour the grain into a pan and cover in water. Season with parmesan and salt and cook until smooth. Then pour into a sheet pan …
Pork is such an amazingly versatile meat and one from which many of my favourite things are derived. Black pudding, jamon, brawn, and pork chops! You can literally use every thing on this noble beast from head to tail, and after all if you are going to kill an animal to eat it, the least you can do is to make use of every single last bit.
Around the time I was growing up in London dishes a little like this were all the rage at the poshest restaurants. I know because I spent a large part of that childhood studying a book my parents had on their bookcase, the first Roux brothers cookbook. This is not a Roux brothers dish – I made this one up – but it is well within that 80s nouvelle cuisine style.
A super fast and very satisfying way to inject some life back into yourself when you’ve eaten too much French food!
Forget steak and foie gras, the main reason I’m not vegetarian is chicken. To live without the deep savoury umami of a decent roast chicken is to live in grayscale. Today I’m turning up the saturation to fill tilt by cooking every part of the bird, both to showcase its versatility and to get the maximum usage out of this noble animal.
So much food photography is the helicopter view and I so rarely take shots like this I thought I’d make a dish that would look nice viewed from above. It also tasted rather nice.
This is a celebration of spring with new seasons lamb, peas, asparagus and a beautiful fondant potato, finished with a shiny lamb jus.