How to Cook Like Heston-2012

7/28/2019 How to Cook Like Heston-2012

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How to cook like Heston


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I. BeefPerfect steak

INGREDIENTS: Olive oil 2 sirloin steaks, weighing approx. 400500g each Salt and black pepper 3 cloves garlic, peeled and bashed with the flat part of a knife or by hand 46 sprigs of rosemary 2 strips of lemon zest (use a vegetable peeler) 50g lemon juice (approx. 1 lemon) 60g rocket leaves 40g parmesan cheese shavings (use a vegetable peeler) Sea salt

Method:

1. Place a heavy-bottomed frying pan over a high heat, then add a thin layer ofolive oil. Heat until the oil is smoking hot.

2. Season the steaks with a little salt and place them away from you in the hot panfor 1520 seconds. Then turn the steaks over and fry for a further 1520

seconds. Repeat this, turning the steaks, for 23 minutes. Remove from the pan

and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the

juices.

3. Remove the pan from the heat and discard most of the oil (but dont clean thepan). Allow the pan to cool for a few minutes, then pour in 120g olive oil. Add

the garlic and sprigs of rosemary to the oil. Rub the strips of lemon zest between

your finger and thumb to release the oils, and add them to the pan too. Allow to

infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.4. Strain this dressing through a sieve and add any juices from the steak.5. Slice the steaks thinly (5mm wide) with a sharp knife. Season with salt and

freshly ground pepper and place on a serving dish. Spoon over half the dressing.

6. Mix the rocket leaves with the remaining dressing and place on top of the beef.Finish with the parmesan shavings and a sprinkling of sea salt.

Heston's ageing trick: Once you've bought your steak take it out of the packet andplace it on a wire rack set over a tray. Refrigerate for 2 days to let the air circulate

around the meat and start to dry it out. This will concentrate the flavour and start to


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tenderise the meat. When you're ready to cook the steak, take it out of the fridgeand allow it to come to room temperature for 2 hours.

Beef burgers

INGREDIENTS:

For the burgers

1.8kg sirloin, cut into 3x3cm cubes 13g salt

For the sauce

90g tomato ketchup 145g mayonnaise 15g French's mustard

To serve

10 sliced burger buns, toasted 10 slices gruyre cheese 2 baby gem lettuces, broken into leaves 2 vine-ripened tomatoes, sliced sweet onion, peeled and finely sliced 2 dill pickles, sliced lengthways

Method:


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1. Place 600g of the cubed sirloin in a bowl and sprinkle with the salt. Mixtogether, cover with clingfilm then place in the fridge for 4 hours. The salt will

penetrate the meat during this time and begin to draw out some of the moisture.

2. Using a meat grinder fitted with a 3mm plate, grind the unsalted sirloin thenrefrigerate this meat until very cold. Combine the cold ground meat with thecold, salted sirloin cubes and mix well.

3. Before you begin the final grinding, place two layers of clingfilm across achopping board or baking sheet and position it under the mouth of the grinder.

Using a coarser, 8mm grinding plate, pass the meat mixture through the grinder.This will retain some larger pieces of the sirloin.

4. As the meat comes out of the grinder, have a second person use their hands tolay out the strands of meat on the clingfilm. Try to keep the grain of the

individual strands running lengthwise in the same direction without getting

tangled together. To do this, start laying the meat down at the edge of the sheetfurthest from the grinder and work towards the closest edge.

5. Wrap the meat up tightly in the clingfilm, twisting the ends tightly to form a log.Prick a few holes in the clingfilm with a pin to release any air pockets trapped

inside, then continue to twist the ends to tighten until the log is about 12cm indiameter.

6. Wrap the log in another layer of clingfilm to keep it from coming apart, andrefrigerate for at least 2 hours, or until needed.

7. When ready to cook, place the still-wrapped log on a cutting board and use avery sharp knife to cut slices that are approximately 2cm in thickness. (The

clingfilm helps to keep the meat from falling apart.) Place the finished burgers

on a baking tray and refrigerate until needed. If you have more burgers than you

need, they can be individually wrapped in clingfilm at this point and frozen untilneeded.

8. To cook the burgers, rub each one with a little oil and place them on thebarbecue or a really hot frying pan, and flip them every 1520 seconds. Cook to

your liking or for medium rare, take the burger to 45C in the centre.Immediately after the last flip, place a slice of cheese on top of each burger andallow to melt for the final 15 seconds.

9. To make the sauce, combine the ketchup, mayonnaise and mustard in a bowland mix thoroughly.

10.To serve, place the bottom half of a bun on a plate and put a burger with meltedcheese on top. Place a couple of slices of tomato and onions followed by a

couple of leaves of lettuce and a couple of slices of pickles. Finish with a spoon

full of sauce. Place the top half of the bun on top and serve.


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Oxtail and kidney pudding

INGREDIENTS:

For the braised oxtail:

Groundnut oil 75g sliced celery 175g leeks, washed and sliced 175g carrots, peeled and sliced 200g mushrooms, sliced 300g onions, peeled and finely chopped 1 star anise 2.5kg oxtail, jointed 250ml red wine 100ml brandy 250g tomatoes, halved 1 bay leaf 2 sprigs thyme 10 black peppercorns 750g chicken stock 750g beef stock

For the kidney:


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1 veal kidney, cleaned and chopped into approx. 1 cm piecesFor the suet pastry:

500g self-raising flour 250g shredded suet 1 tsp salt 15g baking powder Egg wash Butter and plain flour to line 6 plastic pint pudding basins

Method:

1. Place a pressure cooker over medium heat and add enough oil to coat thebottom. Sweat the celery, leeks and carrots, approximately 10 min. Once soft,remove from the pan and set aside.

2. Return the pan to the heat and add a bit more oil, cook the mushrooms forapproximately 10 minutes until caramelized. Set aside.

3. Place the pan back on the heat, add more oil and cook the onions and star anise.Cook for 10-15 minutes or until soft and caramelized. Add all of the cooked

vegetables back in the pan and cook for an additional 5 minutes, remove fromthe pan.

4. Add a splash of water to deglaze the bottom of the pan. Add the liquid to thecooked vegetables.

5. To braise the oxtail, place a deep pan over a medium-high heat. Once smokinghot, add enough oil to coat the bottom of the pan and brown the oxtail, in

batches if necessary.

6. Once the oxtail pieces are well browned, tip any excess fat out of the pan, returnto the heat and deglaze by adding the red wine and brandy. Flame off thealcohol by setting fire to the fumes carefully with a match.

7. Once the flames have died, add the tomatoes, thyme, bay leaf, cookedvegetables as well as the browned oxtail, peppercorns and both chicken and beefstocks. Bring the pressure cooker to full pressure, reduce the heat and cook for 2hours.

8. To make the pastry, mix the flour, suet, salt and baking powder together in abowl. Sprinkle 300ml ice cold water over the mixture and, with clean hands,

work into a smooth dough. Knead lightly and place in the fridge to rest for 1015 minutes.

9. Divide the pastry into 6 x 100g portions and roll out circles that areapproximately 3mm in thickness. Grease the pudding basins with a little butterand line with the pastry circles.


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10.After 2 hours, place the pressure cooker in a sink of iced water to coolcompletely before removing the lid. Once cool, remove the oxtails from the

liquid and pick the meat from the bones. Strain and discard the vegetables and

return the liquid to the pan. Place over a high heat to reduce by two-thirds or

until a thick glaze is formed, removing any scum that comes to the surface with

a ladle.

11.Remove the pan from the heat and save some sauce aside to pour over thepudding or inject just before serving. Add the picked meat, kidney pieces and

some of the sauce and season with salt and freshly ground black pepper. Stirtogether before spooning into each pudding basin until they are full of meat.

12.With the remaining pastry, roll out lids to cover the basins (approximately 6mmin thickness). Brush the edges with egg wash and press down firmly to seal, trimoff the excess dough.

13.Place a small square of parchment paper on top of each pudding and secure withan elastic band. Place the puddings in a wide saucepan with enough water to

come of the way up the sides of the basins. Allow the water to come to a

simmer and cook for 35 minutes. Carefully remove the puddings from themoulds.

14.Take some of the warm sauce and using a syringe inject into the pudding. Serveimmediately.

Chilli con carne with cornbread muffins


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2 red peppers, de-seeded, roasted and peeled then chopped Salt and black pepper Finely grated zest and juice of 3 limes Spiced butter Grated cheese Soured cream

Method:

1. To make the butter, heat the olive oil in a frying pan and lightly fry the cuminand chilli powder for a couple of seconds. Pour into a bowl and add the smoked

paprika, tomato ketchup, Worcestershire sauce, Marmite and butter. Mix

together thoroughly, cover and keep in the fridge until required (for up to aweek), or freeze for a month.

2. For the beans, put the brine in a container, stirring until dissolved. Add thebeans, cover and refrigerate for 12 hours.3. Place the tomatoes and 50ml water in a pressure cooker, reserving the vines. Put

on the lid and place over a high heat. When it reaches full pressure, cook for 20minutes.

4. Remove from the heat and allow to cool before taking off the lid. Place the panover a high heat, stirring frequently until the liquid has reduced by half(approximately 10 minutes).

5. Leave the tomatoes to cool, then tip into a container, adding the vines to infuse afresh tomato flavour.

6. To cook the beans, strain them and place in the pressure cooker. Remove thevines from the tomatoes and add the tomatoes to the beans. If necessary, addsome water so that the beans are covered in liquid.

7. Put the lid on and place the pressure cooker over a high heat. When it reachesfull pressure, reduce the heat and cook for 20 minutes. Leave to cool completely

before opening. Add this mixture to the chilli when completed.

8. To start the chilli, coat the bottom of a large saucepan with olive oil and placeover a high heat until smoking hot.

9. Add the mince, in batches if necessary so that it browns rather than stews, andcook until evenly coloured. Remove and drain the meat

10.Add a little water to the same pan to deglaze it, and tip the water and bits in withthe drained meat so none of the flavour is lost.

11.Turn the heat down to medium and add another thin layer of olive oil. Add theonion and star anise and cook over a medium-high heat for approximately 710minutes until the onion begins to colour, then add the carrot, garlic and greenchilli. Cook for another 10 minutes or until the carrot is soft.


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12.Add the tomato pure, stir and cook for another 5 minutes until everything turnsa brick-red colour. Pour in the red wine and allow to reduce by two-thirds.Remove the star anise and discard.

13.Stir in the spiced butter (for mild-medium heat), the browned mince, dicedtomatoes and stock, and simmer over a low heat for 23 hours, stirringoccasionally.

14.To make the cornbread muffins, preheat the oven to 180C/gas mark 4. Sift theflour, cornmeal, baking powder, salt and sugar into a bowl and make a well in

the centre. Mix the buttermilk, milk, eggs and melted butter together and pour

into the well. Stir with a wooden spoon until the mixture comes together. Stir inthe chillies.

15.Butter and flour a 12-hole muffin tin and fill the moulds three-quarters of theway up. Bake the muffins in the oven for 20 minutes. Remove from the oven,

de-mould and allow to cool on a cooling rack.

16.To finish the chilli, fold the beans and chopped peppers into the chilli, and bringto a simmer. Season with salt and freshly ground pepper, lime zest and juice,

and stir in more spiced butter to increase the heat. Serve with grated cheese,

soured cream and cornbread muffins.

II. EggsSoft boiled eggs

INGREDIENTS: 4 large eggs


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Salt and black pepperMethod:

1. Place the eggs in the smallest pan available and only add enough cold water tocover them. Put the lid on the pan and place over the highest heat possible.

2. When the water comes to the boil, remove the pan from the heat and wait for 6minutes.

3. After the time has elapsed, remove the lid and carefully remove each egg. Cutthe top of each egg before serving in egg cups.

Poached EggsINGREDIENTS:

2 tsp salt 4 large eggs Salt and black pepper

Method:

1.

Fill a saucepan with approximately 15-20cm of water then add the salt. Place aplate upside down in the bottom of the pan then place the pan over a mediumheat and bring the water up to 80C.


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Season with sherry vinegar and brown butterMethod:

1. Using a fork, mix the eggs, milk, cream and butter together in a bowl. Seasonwith salt and stir to combine.

2. Place the bowl over a pan of simmering water and allow to cook really slowlyusing a spatula to continuously stir the mixture.

3. Cook until the eggs begin to scramble this should take approximately 15-20minutes.

4. To serve, season with a few drops of sherry vinegar and brown butter (see tip).

Bacon and egg ice cream

INGREDIENTS

For the ice cream base:

400g sweet-cured smoked back bacon 1 litre whole milk 30g semi-skimmed milk powder 24 large egg yolks 120g unrefined caster sugar


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For the crispy soldiers:

Clarified butter 1 brioche loaf, crust removed, cut into soldiers (1.5 x 1.5 x 5cm) Golden caster sugar

To serve:

6 medium eggs Pastry offcuts or other bits of dough, to plug holes 400g dry ice Orange marmalade

Method:

1. To start the ice cream base, preheat the grill to high. Lay the bacon slices on aparchment-lined baking tray and place under the grill for 57 minutes or until

crisp.

2. When the bacon is cooked, drain on kitchen paper and cut it into strips. Place ina bowl, pour over the milk then leave to infuse overnight.

3. The next day, put the milk and bacon into a saucepan and add the milk powder.Place over a medium-low heat and bring to a gentle simmer. Remove from theheat.

4. In the meantime, blitz the egg yolks and sugar together using a hand blender.Combine the egg mixture with the warm milk and bacon and return the pan to

the heat. Warm the liquid until it reaches 85C.

5. Once this temperature has been reached, remove the pan from the heat and passthe ice cream base through a fine sieve into a clean container over iced water,

pushing the custard through with the back of a ladle.

6. To cook the crispy soldiers, melt a tablespoon of clarified butter in a non-stickfrying pan over a medium heat. Add some of the soldiers and fry on all sides,remove and place on kitchen roll to absorb any excess fat. Repeat as necessaryto cook the remaining soldiers.

7. Clean the pan completely then place it over a medium-high heat. Add enoughsugar to cover the bottom of the pan and allow to melt.

8. Once the sugar has completely melted and caramelised, add some of thesoldiers, no more than 4 or 5 at a time. Turn using tongs in order to cover every

side, being careful not to touch the sugar as it is extremely hot. Once coated on

all sides, remove the soldiers from the pan, place on a silicone mat and allow to

cool. Repeat as necessary, cleaning the pan thoroughly after each use.

9.

To serve the ice cream, use a large-gauge needle or an egg punch to make a holein the top and bottom of the eggs and gently blow out the contents. Rinse the


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shells in cold water and place in boiling water for 45 minutes to sterilise.Remove, allow to cool and plug one of the holes in each shell with pastry.

10.Using a syringe, fill the eggshells with the ice cream base. Plug the remaininghole with pastry and keep refrigerated until needed.

11.To serve, make the ice cream in front of your guests by cracking an ice-creambase-filled egg into a saucepan and adding some of the crushed dry ice whilemixing continuously until the ice cream is formed. This will take approximately

1 minute and it will look like scrambled eggs. Place in a bowl, add a teaspoon of

orange marmalade on top of the ice cream, place a slice of crystallised bacon ontop and serve with crispy solders on the side.

Lemon tart

INGREDIENTS:

For the pastry:

300g plain flour 150g unsalted butter tsp salt

120g icing sugar 3 large egg yolks Seeds from vanilla pod Finely grated zest of lemon 1 egg for the egg wash

For the filling:

Finely grated zest and juice of 5 lemons 300ml double cream 390g white caster sugar 9 large eggs 1 large egg yolk

Method:

1. Using a mixer fitted with a paddle attachment, mix the flour, butter and salt onlow speed until it becomes a sand like texture (approximately 2-3 minutes).

2. In the meantime, in a tall container blitz together the icing sugar and egg yolkswith a hand blender.


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3. Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to thebowl in the mixer and continue to mix on low speed until fully combined and avery soft dough has formed (approximately 3-5 minutes).

4. Mould the dough into a flat rectangle and wrap it in clingfilm before placing inthe fridge for at least 1 hour.

5. Roll the pastry between two sheets of baking paper to a thickness of 2mm, usingtwo stacked 2 pence coins as guides, then place in the freezer for 30 minutes.

6. Pre-heat the oven to 190C/gas mark 5. Line a 26cm tart tin (2.5cm deep) withthe pastry making sure to press it into the edges and leaving the pastry hangingover the edge.

7. Take a sheet of baking paper and scrunch it up several times to eliminate anysharp edges. Prick the dough with a fork all over the surface. Place the baking

paper on top and add enough coins (or baking beans) to fill the casing of theway up. Place in the preheated oven to bake for approximately 20 minutes oruntil fully cooked.

8. In the meantime, mix some of the leftover dough with an egg using a handblender.

9. After 20 minutes, remove the baking paper and coins and, using a pastry brush,brush the entire surface of the tart with the dough and egg mixture. This liquid

pastry will ensure that any holes will be sealed. Return the tart to the oven for

an additional 10 minutes.10.Remove the tart from the oven and allow to cool completely.11.When ready to bake, preheat the oven to 120C/gas mark. Place the baked

pastry case in the oven to warm up.

12.Put all the filling ingredients into a bowl and mix together using a spatula. Placethe bowl over a saucepan of simmering water and allow to warm up until the

temperature reaches 60C. At this point, strain the mixture through a fine sieveinto a jug. With a spoon, remove the bubbles from the surface of the liquid.

13.Slide the oven rack out a bit, then pour the mixture into the warm pastry caseinside the oven. Fill the case to the top, slide the rack carefully back in, and bake

the tart for approximately 25 minutes or until the temperature of the fillingreaches 70C. Allow to cool completely at room temperature.

14.Just before serving, trim the overhanging pastry by running a sharp knife roundthe top of the tart tin and discard.


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Scotch eggs

INGREDIENTS:

10 medium eggs 450g good-quality sausages, skins removed tsp smoked paprika 2 tsp cornflour 45g Frenchs mustard Salt and black pepper Plain flour 50g whole milk 125g breadcrumbs (If you use coarse breadcrumbs, blitz them in a food processor

for approximately 5 seconds to create a coarse powder so the crumbs dont absorb

too much fat during frying.)

Groundnut oil, for deep-fryingMethod:

1. Preheat the oven to 190C/gas mark 5. Put 8 of the eggs into a pan in which theyfit in a single layer. Add enough cold water to cover the eggs by 3cm and coverwith a lid then place the pan over a high heat.

2. Once the water comes to a boil, remove the pan from the heat and allow to standfor 3 minutes. In the meantime, fill a bowl with ice and cold water and after the3 minutes, transfer the eggs to the iced water. Leave to cool for 1015 minutes.


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3. Place the sausagemeat in a food processor with the smoked paprika, cornflour,mustard, and a splash of cold water. Season with salt and freshly ground black

pepper and blitz together. Divide into eight balls, approximately 55g per portion.

4. Once the eggs are cool enough to handle, carefully peel off the shells using ateaspoon.

5. Flatten each portion of sausagemeat between two sheets of clingfilm into acircle, then remove the top layer of clingfilm. Place an egg in the centre of each

sausage meat circle. Wrap the sausage meat around the egg, by bringing all of

the edges together and twist the top of the clingfilm. Press the edges to seal butdont press too hard. Place in the fridge for 20 minutes.

6. In the meantime, put some plain flour into a small bowl and season it with saltand freshly ground black pepper. Beat the remaining eggs in a second small

bowl and stir in the milk. Put the breadcrumbs into a third bowl. Roll each

coated egg in the flour, gently tapping off any excess, then dip it in the beatenegg. Finally, roll it in the breadcrumbs, making sure that all sides are coated.Place the eggs in the fridge for 15 minutes.

7. Heat a deep fat fryer to 190C or place a deep saucepan of oil over a high heatuntil it reaches this temperature.

8. Fry the Scotch eggs two at a time for 2 minutes until golden brown. Removefrom the oil with a slotted spoon and place on a cooling rack over a baking tray.

When all the eggs have been fried, place the tray in the oven for an additional 10

minutes. Serve immediately while the yolks are still runny.


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III.ChocolateHot chocolate

INGREDIENTS:

50g dark drinking chocolate 40ml whipping cream 120ml semi skimmed milk Pinch of salt 65g dark chocolate, broken into small pieces (minimum 60% cocoa

solids)

Method:1.Put 350g cold tap water and the drinking chocolate into a saucepan

and bring to a simmer over a medium heat. When simmering, add the

whipping cream, semi skimmed milk and salt, and stir to combine.

2.Pour over the chopped chocolate pieces and whisk to dissolve. Usinga hand blender, aerate the chocolate before pouring into a big mug to

serve.


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Tiramisu

INGREDIENTS

For the crystallised dark chocolate:

200g white caster sugar 80g dark chocolate, roughly chopped (minimum 60% cocoa solids)

For the caramelised Grape Nuts:

50g Grape Nuts cereal tsp salt 15g brown sugar

To finish the soil:

60g white chocolate 20g cocoa powder Toasted and caramelised Graoe Nuts, roughly chopped tsp salt 60ml hazelnut oil Crystallised dark chocolate

For the dark chocolate layers:

250g dark chocolate (minimum 60% cocoa solids)For the Marsala cream:

3 large eggs 50g unrefined caster sugar 300g mascarpone


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200ml whipping cream 60ml Marsala 1.5g leaf gelatine, softened in a little cold water

For the sponge fingers:

24 sponge fingers 150ml ground coffee brewed in 400ml water 100ml Marsala

To serve:

Basil and mint leaves to garnishMethod:

1. For the crystallised dark chocolate, put 75ml cold tap water and the sugar into asaucepan and place the pan over a high heat. Bring to the boil and continue to

heat until the temperature of the liquid reaches 135C or until the syrup at theside of the pan begins to colour.

2. Remove from the heat and immediately add the chopped chocolate. Whisk toincorporate the chocolate and continue to whisk until the liquid has completelycrystallised.

3. Pour the chocolate crystals onto a parchment-lined baking tray and allow tocool. This can be kept in an airtight container in the freezer for up to 1 month.

4. To caramelise the Grape Nuts, place them in a frying pan over a high heat andallow to toast for approximately 4 minutes, shaking the pan from time to time.Add the salt and continue to toast for an additional minute.

5. Sprinkle the sugar over the surface of the Grape Nuts and stir with a spatulauntil the surface of the Grape Nuts is well-caramelised.

6. Pour the caramelised Grape Nuts on to a parchment-lined baking tray and allowto cool at room temperature.

7. To caramelise the white chocolate, preheat the oven to 190C/gas mark 5. Placethe white chocolate on a parchment-lined baking tray and place in the oven for15 minutes. After the first 5 minutes, begin to stir the chocolate every couple ofminutes until fully caramelised.

8. Mix the crystallised dark chocolate and caramelised white chocolate with thecocoa powder and caramelised Grape Nuts then add the salt and the hazelnut oil.

9. To make the dark chocolate layers, break the chocolate into pieces and melt in abowl over a saucepan of simmering water.

10.Pour the melted chocolate over a sheet of acetate. Place another sheet of acetateon top and then place a heavy chopping board on top to create a thin even layer.Place in the freezer for 10 minutes.


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11.Using a pastry cutter roughly the size of the inside of the flower pots, cut outfour discs. Store in an airtight container in between sheets of parchment in thefridge.

12.To start the Marsala cream, whisk the eggs with the sugar until light and fluffy.13.In a separate bowl, whisk the mascarpone, whipping cream and Marsala untilsoft peaks form. Fold the cream mixture into the sugar and eggs in three

additions.

14.Place 5 tablespoons of the cream mixture in a small saucepan. Squeeze theexcess water out of the gelatine leaf, add it to the pan and warm up the mixture

just enough to melt the gelatine. Whisk the mixture into the bulk of the Marsala

cream.

15.To soak the sponge fingers, place them in a flat tray. Mix the coffee with theMarsala, and drizzle some of this over the top. Allow to soak for approximately1 minute, then turn the sponge fingers over and drizzle with the remainingcoffee mixture.

16.To assemble the tiramis, place a chocolate disc on the bottom of each pot, thenadd some sponge fingers soaked in coffee and Marsala. Next add some Marsala

cream. Place another chocolate disc on top then some more Marsala cream, onemore disc and a final layer of cream. Place in the fridge for at least 2 hours.

17.Sprinkle the soil on top of each tiramisu flower pot to cover the surface.18.To finish the tiramis, brush some melted chocolate underneath mint and basil

leaves and, when dry, plant them in the edible soil.


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Chocolate truffles

INGREDIENTS:

300ml double cream 300g dark chocolate, chopped (minimum 65% cocoa solids) 1 tsp salt Cocoa powder

Method:

1. Place the cream in a pan over a medium heat and bring up to a simmer.2. Melt the chocolate in a large bowl over a saucepan of simmering water.3. When the cream is simmering, remove the pan from the heat, add the salt, and

add to the melted chocolate a third at a time, making sure that the cream isthoroughly incorporated after each addition. Allow to cool slightly.

4. Pour the chocolate mixture on to the lined tray and leave to stand at roomtemperature for 4 hours, then place in the fridge for 5-6 hours or until set.

5.Using a small melon baller, scoop balls of the chocolate out of the ganache thenroll in cocoa powder before serving.

Exploding chocolate gateau


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INGREDIENTS:

For the base:

150g all butter shortbread biscuits 30g unsalted butter, melted 2 tbsp white caster sugar 25g neutral popping candy

For the chocolate ganache:

175g whipping cream Pinch of salt Pulp from 6 passion fruits 50g fresh custard 110g dark chocolate (minimum of 60% cocoa solids), broken into pieces 50g milk chocolate, broken into pieces

For the flocking:

500g dark chocolate 200g vegetable oil

Method

1. Preheat the oven to 180C/gas mark 4. Place the shortbread biscuits on a bakingtray and bake in the oven for 10 minutes until golden brown.

2.

Place the biscuits in a food processor and add the melted butter and sugar. Blitzuntil the mixture resembles fine sand in texture.

3. Gently stir in the popping candy. Place the mixture inside a 15cm cake ringplaced on a tray lined with baking paper. Flatten using the back of a spoon then

put to one side to set.

4. Add the cream, salt and passion fruit to a small saucepan and place over amedium heat until it almost comes to the boil. Remove from the heat and allowto stand for 5 minutes, then stir in the fresh custard.

5. Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan ofgently simmering water) and allow to melt completely. Remove from the heat.

6. Strain the infused cream and add to the bowl of melted chocolate a third at atime, making sure to incorporate the cream thoroughly after each addition.Allow the ganache to cool to room temperature.

7. Once the tart base has set, use a pastry brush to spread some of the ganache ontop of the base and around the edges then place in the freezer for 5 minutes. Thiswill ensure that the ganache will not seep through.


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8. After 5 minutes, pour the remaining ganache into the ring and place the tart inthe fridge to set for 2 hours. Place the tart in the freezer at least 4 hours beforeflocking.

9. After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.Remove the metal ring by lightly warming with a blow torch. Remove bycarefully sliding the ring downwards. Place back in the freezer.

10.For the flocking, break the chocolate into chunks and place in a small bowl.Melt the chocolate by placing the bowl over a bain marie. Leave to cool slightly

before stirring in the vegetable oil.

11.Fill the base of a paint gun with the melted chocolate mixture and attach thenozzle. To avoid redecorating the kitchen in chocolate brown, set a largecardboard box on its side to provide a protective roof and walls to work in.

12.Remove the gateau from the freezer and carefully lift it onto a plate. Place thegateau in the cardboard box then spray it with the chocolate, turning carefully asyou go. Return it to the freezer until 20 minutes before serving.

Iced chocolate wine

INGREDIENTS:

2 x 750ml bottles Maury red wine 375g skimmed milk


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150g milk chocolate (minimum 33% cocoa solids), chopped Red wine vinegar

Method:

1. Place the wine in a saucepan over medium-high heat, bring to a boil and using ablow torch, lite up the surface of the wine in order to flame off the alcohol. Oncethe flame has died off, continue boiling until it has reduced by half.

2. In the meantime, place the milk in another saucepan over medium heat andbring to a boil. Remove from the heat, allow to cool slightly and pour over thechopped chocolate, stirring until dissolved.

3. Once the wine has been reduced, allow to cool to room temperature; add thechocolate and milk mixture and allow to completely cool, should take a coupleof hours.

4. Pass the chocolate wine through a fine sieve that has been lined with a doublelayer of muslin. Add a splash of red wine vinegar and place in a container in thefreezer. This should take about 3 hours.

5. Using a fork, scrape the surface to form a slush. Serve in tall glasses.


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IV.ChickenBrown chicken stock

INGREDIENTS:

2kg chicken wings 2 tbsp skimmed milk powder Grapeseed oil

150g onion, peeled and finely sliced 75g carrot, peeled and finely sliced 100g button mushrooms, quartered 2 cloves garlic, bashed and peeled 1 reserved carcass from roast chicken

Method:

1. Preheat the oven to 200C/gas mark 6. Put the chicken wings into a roasting trayand sprinkle the top with the skimmed milk powder. Place in the preheated oven

for 1 hour, turning the wings every 20 minutes to ensure they are golden brownall over. Pour away the fat from the tray and set the wings aside. Add a little

water to the tray, scrape all of the bits from the bottom of the pan and reservethe liquid.

2. Heat a thin layer of oil in the bottom of a pressure cooker over a high heat.When the oil is hot, add the onions and cook until golden brown and

caramelized, stirring frequently to prevent the onions from catching on thebottom of the pan (approximately 45 minutes).

3. Add the carrots and continue to cook until they are soft and caramelised beforeadding the mushrooms and garlic (approximately 20 minutes). Cook until themushrooms are soft and cooked through (approximately 10 minutes).

4. Add the roasted chicken wings and the deglazing liquid as well as the reservedcarcass. Cover with 2 litres of water and bring to a simmer, skimming off anyimpurities that rise to the top.

5. Place the lid on the pressure cooker and bring up to full pressure over a highheat. Reduce the heat to low and cook for 2 hours.

6. Take the pressure cooker off the heat and leave to cool completely beforeremoving the lid. Strain the liquid through a sieve lined with two layers of wet


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muslin into another pan, and place the pan in a sink or bowl of iced water tochill it as quickly as possible. Refrigerate overnight and scrape the layer of fatfrom the surface before using.

Chicken and ham pie

INGREDIENTS:

For the chicken:

8% brine (1kg cold tap water and 80g salt mixed together) 8 boned and skinned chicken thighs (keep the skin) 500ml chicken stock

For the leeks:

2 tbsp groundnut or grapeseed oil Chicken skin from the thighs 300g washed and finely sliced leeks, white part only

For the button mushrooms:

250g button mushrooms, quartered 25g unsalted butter

For the sauce:


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135ml double cream 120ml white wine, reduced to a syrup consistency 135ml whole milk 90ml chicken stock 1 tbsp agar agar flakes

To assemble and cook the pie:

200g cooked ham hock, chopped into small pieces 25g wholegrain mustard 15g Dijon mustard 10g flat-leaf parsley Pinch of pepper 1 x 250g packet all-butter puff pastry 1 medium egg, lightly beaten

Method:

1. Place the brine in a bowl big enough to contain the chicken thighs. Add thechicken to the water and leave in the brine for 5 hours.

2. Rinse the chicken under cold running water for 5 minutes, then pat dry withkitchen roll. Store in the fridge until needed.

3. Preheat the oven to 85C.4. Place the brined chicken thighs in an ovenproof saucepan and cover with 500ml

of chicken stock. Bring the stock to a simmer over a medium heat then place inthe oven for 1 hour 30 minutes.

5. Allow the chicken to cool in the liquid before removing and dicing. Retain 90mlof the chicken stock for the sauce which will bind the pies. (The remaining stockcan be used for soups or sauces.)

6. In the meantime, cook the leeks. Place the pan over a medium-high heat. Addthe chicken skin and render the fat from it for 1015 minutes. Remove the skinand discard.

7. Reduce the heat to medium and add the leeks to the fat. Cook until completelysoft (approximately 15 minutes), then allow to cool in the pan.

8. To cook the mushrooms, place a pan over a medium-high heat. Add the butterand when melted, add the mushrooms and cook until lightly colored

(approximately 5 minutes). Drain the mushrooms on a plate covered withkitchen paper.

9. For the sauce, put the cream, reduced wine, whole milk and reserved chickenstock into a pan and bring to a simmer over a medium heat. Sprinkle in the agar


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agar flakes and whisk to incorporate. Simmer for 4 minutes then allow to cooland blitz thoroughly with a hand blender.

10.When ready to assemble and cook the pie, preheat the oven to 215C.11.Mix the chicken thigh meat, diced ham, leeks, mushrooms, wholegrain and

Dijon mustards together then add the sauce. Finely chop the parsley and add itto the mixture. Season with salt and a pinch of freshly ground black pepper and

stir until all the ingredients are well combined. Pour into a family-sized pie dish(approximately 28cm in length).

12.Roll the pastry on a lightly floured surface until 5mm thick. Lay over the piedish and fold the overhang around the lip of the dish to seal the edges. Rest for

15 minutes in the fridge.

13.Crimp the edges of the pie with a fork for decoration then, using a pastry brush,coat the top of the pie with the beaten egg.

14.Place the pie in the oven for approximately 15 minutes or until the pastry turnsgolden on top.

Chicken consomm


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INGREDIENTS:

1kg chicken stock, chilled 2 dried jasmine flowers

Method:

1. Pour the chilled stock into ice cube trays and place in the freezer for at least 6

hours. Once the stock has frozen, remove from the trays (dipping the trays in warmwater will help to loosen the cubes).

2. Put the cubes into a sieve lined with two layers of wet muslin set on top of a

bowl. Cover the whole thing with clingfilm and return to the fridge to melt gentlyfor 24 hours.

3. Remove the muslin carefully. Pour the consomm into a clean saucepan and

place over a low-medium heat to gently warm through. Place a jasmine flower ineach bowl before serving.

Roast chickenINGREDIENTS:


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6% brine (300g salt dissolved in 5 litres of water) 1.5-2kg chicken 1 lemon 1 bunch of thyme 125g unsalted butter, at room temperature, plus extra for rubbing into the skin 30ml dry white wine

For the gravy (optional):

20ml dry white wine 250ml chicken stock 1 tsp Dijon mustard 1 sprig of tarragon 1 sprig of parsley

Method:

1. Remove the trussing from the chicken then place it in a clean container. Pour

over the brine ensuring that the chicken is submerged then cover the container with

clingfilm and place in the fridge overnight.

2. Remove the chicken from the liquid and dry well with kitchen paper. Remove

the wishbone and place on a cooling rack over a tray.

3. Preheat the oven to 90C (about fan 70C, gas mark - but use an oventhermometer to get an accurate temperature).

4. Roll and pierce the lemon then place it in the cavity of the bird with half the

thyme. Rub some butter on top of the skin.

5. Place the chicken on the rack in a roasting tray and place in the oven. Roast the

chicken until the internal temperature in the thickest part of the breast is 60C (this

should take 3-4 hours).

6. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the

oven temperature as high as it will go.

7. In the meantime, melt the butter in a pan and add 30ml wine and a few sprigs of

thyme. Bring to the boil then remove the pan from the heat and use the melted

butter to baste the chicken before and during browning.

8. Once the resting time has elapsed, put the chicken back in the roasting tray and

return it to the oven for approximately 10 minutes or until golden brown, takingcare that it doesnt burn.


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9. Once coloured, remove the chicken from the oven and place on a cooling rack.

10. To carve the chicken, remove the legs by slicing down where they meet the

breast and splaying them outwards to expose the joint, which you can then sever.

11. Remove the breast by running a sharp knife deeply into the flesh along one sideof the centre bone that extends the length of the bird, making a deep vertical cut.

Then cut horizontally through the flesh at the bottom of the breast until thehorizontal cut meets the vertical, separating the breast from the ribcage. Repeat the

procedure on the other side of the centre bone. The breasts can then be laid cut-side

down on the chopping board and sliced.

12. Season with salt and freshly ground black pepper

If making the gravy...

13. When the chicken has been browned and removed from the roasting tray, place

the tray containing the juices on the hob over a medium-high heat. Add the white

wine and scrape and stir to deglaze the pan. Add the chicken stock and cook until

reduced to a sauce. Strain into a small saucepan.

14. Before serving, stir in the mustard and warm through. Finish with freshlychopped tarragon and parsley and season with salt and freshly ground black pepper

V. Cheese

Cheese fondue


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INGREDIENTS:

450g gruyre cheese, grated 450g comte cheese, grated 15g cornflour 30ml manzanilla sherry 2 sprigs thyme 3 cloves garlic, bashed 500ml white wine 20ml lemon juice 5g English mustard powder Pinch of ground cloves

To serve:

Cornichons Sourdough bread Crudits

Method:

1. In a bowl, mix the grated cheeses with the cornflour.2. Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add

the thyme and garlic then remove from the heat and leave to infuse for 10

minutes. Strain and allow to cool.3. Bring the wine and lemon juice to the boil in a medium saucepan, and add the

cheese, a handful at a time, whisking continuously until smooth and creamy.

4. Add the infused sherry, mustard powder and ground cloves to the cheese andwine and continue to whisk until the fondue thickens.

5. Transfer to a fondue pot and serve with cornichons, cubes of sourdough breadand crudits.


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Cheese on toast ice cream

INGREDIENTS:

For the tomato and strawberry jam: 1.5kg tomatoes, blanched, skinned, deseeded (seeds reserved) and diced 330g strawberries, hulled and quartered 60g golden caster sugar 10ml balsamic vinegar 10ml sherry vinegar 6 mint leaves

For the cheese wafer:

300g parmesan cheese, finely gratedFor the cheese on toast ice cream:

6 slices of white bread, toasted 90g unsalted butter, finely sliced 250g cheddar cheese, sliced 1 litre whole milk 30g skimmed milk powder 8 egg yolks 120g white caster sugar 400g dry ice


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Method:

1. To make the jam, squeeze the tomato seeds through muslin to extract the juices.2. Place these juices in a pan over a medium heat. Add the diced tomato, half of

the strawberries and the sugar. Simmer until reduced to a jam-like consistency

(approximately 500g in weight). This will take approximately 25 minutes.

3. Add the remaining strawberries and both vinegars to the pan and simmer brieflyto soften the strawberries. Remove the pan from the heat and cool at roomtemperature before placing in the fridge.

4. To make the cheese wafers, preheat the grill to high. Place the grated parmesanin a saucepan over a high heat and cook until the cheese begins to split.

5. Remove the cheese from the pan and place on a flat baking tray lined with asheet of baking paper. Place another sheet of baking paper on top and roll to athickness of 1mm. Remove the top layer of baking paper and use a sharp knifeto cut triangles out of the rolled cheese.

6. Place the baking tray under the grill for approximately 2 minutes or until goldenbrown. Remove the tray and allow the wafers to cool.

7. To start the ice cream, preheat the grill. Place the slices of toast on a baking trayand divide the slices of butter between them, then cover with the cheese slices.

8. Place under the grill until the cheese begins to melt and colour. Remove the trayand allow to cool.

9. In the meantime, place the milk and milk powder in a pan over a medium heat.Bring the mixture to 52C.

10.Whisk the egg yolks with the sugar until light and creamy. Once the milk hasreached temperature, add a little to the egg mixture in order to temper it then add

the egg mixture to the milk and cook while stirring until the temperature reaches

70C. Hold at this temperature for 10 minutes then immediately cool the pan in abowl or basin of iced water.

11.Put the slices of cheese on toast into the ice cream base and using a handblender, blitz the mixture until fully incorporated. Pass through a fine sieve andkeep in the fridge until ready to serve.

12.When ready to serve, chop the mint leaves and stir into the tomato andstrawberry jam.

13.Place the ice cream base in the bowl of a mixer fitting with a paddle attachment.With the mixer going, add bashed up dry ice until ice cream forms. This shouldtake approximately 1 minute.

14.Place a little jam in the bottom of 6 glass bowls, spoon some of the ice-cream ontop and finish by adding more jam on top.


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Macaroni cheese

INGREDIENTS:

200g macaroni tsp salt 15ml truffle oil 300ml dry white wine 300ml brown chicken stock, infused for 20 minutes with Berkswell cheese rind,

keep warm

80g Spenwood cheese, finely grated 10g cornflour 80g soft cream cheese Black pepper 15g goats cheese, diced Berkswell cheese, for gratinating

Method:


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1. Preheat the grill. Place 400ml of water, the pasta and the salt in a pan overmedium-high heat. Cook until the pasta is done and all of the water hasdisappeared. Toss the pasta with the truffle oil.

2. In a small saucepan, reduce the white wine over a high heat to 30ml. Add thewarm chicken stock to the reduced wine. Mix the grated cheese with the

cornflour and add to the pan. Stir until the cheese has been incorporated into thesauce, then add the pasta.

3. Cook over a medium heat until the pasta is warmed through, then stir in thecream cheese. Season with freshly ground black pepper.

4. Place in a hollowed-out cheese rind, sprinkle with diced goats cheese and addmore macaroni on top. Alternatively, half fill an ovenproof baking dish with the

pasta, sprinkle with diced goats cheese and add the remaining macaroni on top.

5. Sprinkle some more cheese on top and place under the grill to melt and gratinatethe cheese. Serve immediately.

Cauliflower cheese


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INGREDIENTS:

50g white caster sugar 100ml white wine vinegar 1 large cauliflower, broken into florets and separated into thirds Groundnut oil 500ml chicken stock, reduced to 200ml and kept warm 300ml white wine, reduced to 30ml 120g grated gruyre cheese 20g cornflour 20g soft cheese Knob of butter Drops of truffle oil Extra grated gruyere or cheddar, for gratinating

Method:

1. In a small pan over a medium heat, combine the sugar and the vinegar and bringto the boil. Remove the pan from the heat and pour the liquid over one third of

the cauliflower florets. Place in the fridge for at least 30 minutes.

2. Add enough oil to a pan to fill three-quarters full and place over medium-highheat. Once the oil reaches 180C, add one third of the florets and fry forapproximately 3 minutes, or until golden brown.

3. Blanch the remaining third of cauliflower florets in boiling salted water untilsoft. Drain and set to one side.

4. Preheat the grill to high. Add the warm chicken stock to the reduced wine andplace over a medium heat.

5. Mix the grated cheese with the cornflour and add to the pan. Stir until the cheesehas been incorporated into the liquid. Add the soft cheese and butter and stiruntil fully incorporated. Remove the pan from the heat.

6. Mix the pickled, fried and part-cooked cauliflower florets together in a bowl andtoss with the cheese sauce and a few drops of truffle oil. Divide the mixture

between individual ramekins and sprinkle a little cheese on top.

7. Place the ramekins under the grill or use a blow torch to gratinate the top.


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VI.PotatoRoast potatoes

INGREDIENTS: 1.25kg large Maris Piper potatoes 1 head of garlic, split into cloves and bashed with the flat part of a knife or by hand

(optional)

30g rosemary sprigs (optional) Olive oil Salt

Method:

1. Preheat the oven to 180C/fan 160C/gas mark 4.2. Wash and peel the potatoes and cut into quarters. Put them into a bowl under

running water for 5 minutes to wash the starch off.

3. Cover the potatoes with water in a large saucepan then add the garlic androsemary if using and bring to the boil. Cook until the potatoes are very soft and

almost breaking apart (approximately 2530 minutes). Drain carefully and leaveto cool in the colander.

4. Pour 5mm of olive oil into a roasting tray large enough to hold the potatoes inone layer. Place the tray in the oven to pre-heat the oil for 15 minutes.

5. Add the potatoes to the pan and coat them in the hot oil. Place the tray back inthe oven for at least 1 hour and 15 minutes, turning the potatoes gently every 20minutes, until the potatoes are golden brown and crispy all over.

6. Drain on kitchen paper and season with salt.


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Perfect mash

INGREDIENTS:

1kg waxy potatoes, peeled reserve the peelings 240ml whole milk 250g unsalted butter, diced

For the lime jelly cubes (optional):

Juice and finely grated zest of 10 limes 50g white caster sugar 1 tbsp agar flakes

Method:

1.

Bring a saucepan of unsalted water to 72C over a medium heat.2. Cut the potatoes into equal-sized pieces, rinse for 5 minutes and put into the pan

and bring the water temperature back up to 72C.

3. Hold the potatoes at this temperature for 30 minutes, removing the pan toadjusting the heat as necessary.

4. After 30 minutes, drain the cooked potatoes and rinse them under cold runningwater.

5.

Bring a saucepan of fresh salted water to the boil and add the potatoes. Cookuntil extremely soft and falling apart.


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6. Meanwhile, add the potato peelings to the milk, bring to a boil and remove fromthe heat. Allow to stand for 20 minutes before straining and discarding the

peelings.

7. Drain the potatoes, return them to the pan over a very low heat to dry them out.8. Put the potatoes through a ricer on to the butter in a bowl, and mix together, thenput mixture through a fine sieve add the warmed infused milk and salt to taste.9. Place some of the pommes pures on a plate and sprinkle with lime jelly cubes

if using.

Exploding potato donuts

INGREDIENTS:

4 King Edward potatoes Sea salt Oak smoking chips 120ml whole milk 2 large eggs 95g white caster sugar 30ml vegetable oil 10g baking powder 255g plain flour


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Groundnut oil, for deep-frying Potato milk jam, for dipping

For the potato sugar:

150g white caster sugar 70g reserved potato flesh Green food colouring (optional) 75g neutral popping candy

Method:

1. To start the donuts, preheat the oven to 180C/fan 160C/gas mark 4.2. Prick the potatoes all over with a fork then coat them in groundnut oil and place

them on a layer of salt spread on a baking tray. Place the tray in the preheatedoven for 2 hours.

3. Remove the potatoes from the oven and cut them in half.4. Place the smoking chips on the bottom of a saucepan and place over a high heat.

Using a blow torch, light the chips until they begin to smoke.

5. Using aluminium foil, make a pillow and place in the centre of the pan. Placethe potatoes on top of the pillow and cover the pan with a lid. Allow to smokefor 5 minutes.

6. When smoked, scoop the flesh from the potatoes and reserve the skins. Put thepotato flesh through a sieve and weigh out 130g. Reserve the remaining flesh forthe potato sugar (you will need 70g to mix with the food colouring).

7. Place the smoked skins in a pan with the milk over a medium heat and bring to asimmer for 5 minutes. Remove from the heat and allow to infuse for 20 minutes

before straining.

8. In a bowl, whisk the eggs, sugar, infused milk and oil together then add thebaking powder and the flour. Mix in the smoked potato flesh.

9. Pipe the mixture in rings on to a baking tray lined with baking paper, then placein the freezer for 1 hour.

10.For the potato sugar, put 75ml water and the sugar into a saucepan and placeover a high heat. Bring up to 160C then whisk in 70g of the reserved potato

flesh and the food colouring until crystallised. Sprinkle on to a tray and oncecool, add the popping candy and mix well.

11.Before serving, fill a saucepan full with oil and place over a high heat untilthe temperature reaches 180C. Remove the donuts from the freezer and fry untilgolden brown (approximately 5 minutes).

12.Dip the warm donuts intopotato milk jam and sprinkle with potato sugar.


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Triple cooked chips

INGREDIENTS:

1kg Maris Piper potatoes, peeled and cut into chips (approx. 2

2

6cm) Groundnut or grapeseed oil Salt

Method:

1. Put the cut chips into a bowl under running water for 5 minutes to wash thestarch off.

2. Place 2 litres of cold tap water in a large saucepan and add the potatoes. Placethe pan over a medium heat and simmer until the chips are almost falling apart(approximately 2030 minutes, depending on the potato).

3. Carefully remove the cooked chips and place them on a cooling rack to dry out.Then place the rack in the freezer for at least 1 hour to remove more moisture.

4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depthof around 10cm) to 130C. Fry the chips in small batches until a light crust

forms (approximately 5 minutes), remove from the oil and drain on kitchenpaper.

5. Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (Atthis stage, if you dont want to cook and serve immediately, the chips can bekept in the fridge for 3 days.)


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6. Heat the oil in the deep-fat fryer or deep pan to 180C and fry the chips untilgolden (approximately 7 minutes). Drain and sprinkle with salt.

Potato milk jamINGREDIENTS:

940g demerara sugar 860ml whole milk Skins from 4 baked potatoes

Method:

1.

Put all the ingredients into a wide-bottomed pan and place over a medium-lowheat.

2. Cook for approximately 2 hours, stirring regularly until a rich brown colour anda thick, spread-like consistency are achieved (the time will depend on the width

of the pan). It is important to remove the foam that collects on the surface of the

liquid throughout the cooking time as this can affect the texture of the final jam.

3. Strain and reserve in a container in the fridge covered with cling film touchingthe surface.


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Documents

How to Cook Like Heston-2012