Great British Menu Peter Sanchez-Iglesias - BBC
Great British Menu Peter Sanchez-Iglesias - BBC
Great British Menu Peter Sanchez-Iglesias - BBC
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Starter<br />
Picnic<br />
<strong>Great</strong> <strong>British</strong> <strong>Menu</strong><br />
<strong>Peter</strong> <strong>Sanchez</strong>-<strong>Iglesias</strong><br />
Fish Course<br />
Fish and chips (seaside memories)<br />
Main<br />
Roast dinner<br />
Dessert<br />
Apple Pie
Starter<br />
Picnic<br />
SERVES 4<br />
Ingredients<br />
For the bacon infused cream<br />
400g/14oz streaky smoky bacon rashers<br />
400ml/14floz cream<br />
For the quiche Lorraine<br />
1 large banana shallot, finely chopped<br />
Freshly ground black pepper<br />
300ml/10½floz bacon infused cream<br />
4 whole eggs<br />
300g/10½oz cheddar, grated<br />
For the pastry cases<br />
2 sheets, feuille de brick<br />
50ml/1½floz clarified butter<br />
For the prosciutto crumb<br />
4 slices of Parma ham<br />
To finish the quiche<br />
1tsp fresh Parsley, finely sliced<br />
For the truffle mayonnaise<br />
200g/7oz mayonnaise<br />
200ml/7floz natural yogurt<br />
1/2 lemon juice<br />
25ml/1floz truffle oil<br />
For the potato salad<br />
200g/7oz new potatoes, cut into quarters<br />
10ml/½oz truffle oil<br />
1tbsp Chives, chopped<br />
Fresh black truffle to grate over the top<br />
For the Scotch egg<br />
4 quail eggs<br />
130g/4½oz pork mince<br />
¼tsp ras el hanout<br />
¼tsp thyme leaves<br />
Small pinch salt<br />
1tsp oyster sauce<br />
1tsp Worcestershire sauce<br />
400ml/14floz vegetable oil<br />
1-2 eggs
100g/3½oz breadcrumbs<br />
For the curry mayonnaise<br />
10g/¼oz toasted curry powder<br />
200g/7oz mayonnaise<br />
15ml/½floz Worchester sauce<br />
Zest of ½ lemon<br />
Zest of ½ orange<br />
Juice of 1 lemon<br />
Juice of 1 orange<br />
Salt to taste<br />
For the coronation chicken<br />
3 chicken breasts, diced<br />
25g/1oz ‘00’ flour<br />
4 whole eggs<br />
10g/¼oz salt<br />
250ml/8½floz whole milk<br />
For the pear and saffron chutney<br />
375g/13oz pears, peeled and diced<br />
60g/2oz granny smith, peeled and diced<br />
60g/2oz onions, peeled and diced<br />
125g/4½oz tomatoes, diced<br />
60g/2oz currants<br />
150g/5oz white wine vinegar<br />
150g/5oz dark sugar<br />
15g/½oz ginger<br />
Pinch of saffron<br />
¼tsp cayenne pepper<br />
½tsp nutmeg<br />
½tsp cinnamon<br />
Zest of ½ orange<br />
Juice of 1 orange<br />
For the roasted almonds<br />
200g/7oz almonds<br />
For the roasted chicken skin<br />
2 Chicken skins<br />
For the toast<br />
½ small loaf fresh white bread<br />
Method
1. For the bacon infused cream, preheat the oven to 180C/350F/gas mark 4, spread the<br />
bacon rashers out on an oven tray lined with greaseproof paper and cook in the oven<br />
for 10-15 minutes until golden brown.<br />
2. Heat the cream in a saucepan to just below boiling and add the bacon, remove from<br />
the heat and leave to cool. Once cool, place into a bowl cover with cling film and<br />
place into the fridge overnight<br />
3. Strain through a sieve and weigh out 300ml/10½floz of the cream<br />
4. For the quiche Lorraine, heat a pan with a little oil, add the shallots and cook until<br />
they begin to caramelise. Add a small drop of water to deglaze, then add a little<br />
pepper to season.<br />
5. Place the bacon infused cream and eggs into a pan and slowly bring up to 60C/140F,<br />
stirring slowly, once up to temperature, place the shallots, cheddar and the<br />
cream/eggs into a blender and blend until smooth.<br />
6. Cool in a bowl over iced water, then pour into a cream whipper and charge with 1<br />
C02 canister. Bring a pan of water to 60C/140F and place the canister in for 20<br />
minutes, making sure the temperature remains around 60C/140F. Take out of the<br />
pan and leave at room temperature for 20 minutes and shake before use<br />
7. For the pastry cases, preheat the oven to 200C/400F/gas mark 6, cut out 8 x 8cm/3in<br />
diameter circles from the pastry, brush one circle with the clarified butter and stick<br />
another on top. Then place this on the top of an upside down dariole mould and<br />
place another dariole mould firmly on top so that the pastry sits securely between<br />
the 2, repeat 4 more times then place into the oven and bake for 6 minutes.<br />
8. Leave the moulds to cool, then carefully pull the 2 dariole moulds apart, take out the<br />
pastry case and trim around the edges with a pair of scissors, so that you have a case<br />
that sits about 1.5cm deep, repeat with the remaining moulds.<br />
9. For the prosciutto crumb, preheat the oven to 180C/350F/gas mark 4, place the<br />
parma ham onto an oven tray lined with greaseproof and place into the oven for 10<br />
minutes or until golden brown and crispy.<br />
10. Leave to cool and then chop into fine crumb.<br />
11. To finish the quiche, fill each case with the Lorraine mix, using the syphon gun, into<br />
the pastry case, sprinkle with the prosciutto crumb and parsley to finish<br />
12. For the truffle mayonnaise, mix all the ingredients together in a bowl.<br />
13. For the potato salad, cook potatoes in boiling salted water until tender, drain and<br />
leave to cool. Mix the potatoes with the mayonnaise, yoghurt and truffle oil, season<br />
to taste. Place into 4 ramekins and finish with grated truffle and chives<br />
14. For the Scotch egg, bring a pan of water to the boil, cook the eggs for 2 minutes 15<br />
seconds, then quickly place them into a bowl of iced water to stop the cooking<br />
process. Carefully peel the eggs and set aside.<br />
15. Combine the pork mince, ras el hanout, thyme leaves, salt, oyster sauce and<br />
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<br />
out in the palm of your hand, place a quail’s egg into the centre and wrap the meat<br />
around the egg so that it is totally encased. Roll it into a little ball and repeat with<br />
the other eggs. Leave to set in the fridge for 20 minutes.<br />
17. Place the oil into a deep sided, heavy bottomed pan and heat to about 180C/355F,<br />
place the egg into a small bowl and mix roughly with a fork, place the breadcrumb<br />
onto a plate. Roll the meat covered eggs in the egg and then roll in breadcrumbs<br />
until covered.<br />
18. Fry the scotch eggs in a deep fat fryer for about 1½ minutes or until they begin to<br />
turn golden, leave to rest on kitchen paper and season with salt<br />
19. For the curry mayonnaise, heat a frying pan and add the curry powder, toast for<br />
about 20 seconds, whilst moving it around, then remove from the pan. Mix<br />
everything together in a bowl and season to taste.<br />
20. For the coronation chicken, place all of the ingredients into the fridge for 2-3 hours<br />
to chill.<br />
21. Once all chilled, blend all the ingredients together in a blender until smooth, pour<br />
into a flat mould so that it sits about ½cm/¼in thick and about 9cm/3½in wide, level<br />
off the top, cover with cling film and place into the fridge to firm up for about 30<br />
minutes. Heat a large steamer pan over a medium heat, then place the flat mould<br />
into the steamer and steam for about 40 minutes or until the internal temperature<br />
of the terrine has reached 70C/158F and is firm. Set aside to chill and firm up in the<br />
fridge for about 2 hours.<br />
22. Cut the set terrine into rectangles about 9cm x 3cm/3½in x 1in.<br />
23. For the pear and saffron chutney, place everything into a saucepan, bring up to the<br />
boil then lower the heat to a slow simmer, continue to cook until there is virtually no<br />
liquid left in the pan, stirring constantly. Place into a bowl and refrigerate overnight.<br />
Place into a food processor and blend to a fine puree.<br />
24. For the roasted almonds, roast until golden, set aside to cool, blend in a food<br />
processor or crunch in a pestle and mortar until a powder.<br />
25. For the roasted chicken skins, preheat the oven to 200C/400F/gas mark 6, place the<br />
skins onto a flat tray lined with greaseproof paper and make sure they are flat, place<br />
another layer of greaseproof and put another tray on top, place into the oven and<br />
cook for 20-30 minutes, until golden brown and crispy. Set aside to cool, then cut the<br />
skins into shards.<br />
26. For the toast, preheat the oven to 160C/325F/gas mark 3, slice the bread as thin as<br />
you can with a sharp bread knife and trim so that you have a rectangle about 10cm x<br />
6cm/4in x 2in and bake in the oven for 5 minutes or until golden.<br />
27. To finish, lay a rectangle of chicken mousse onto a piece of toast, and drizzle with the<br />
curry mayonnaise. Sprinkle with a little almond dust and garnish with shards of<br />
chicken skin
Fish Course<br />
Fish and chips (seaside memories)<br />
SERVES 4<br />
Ingredients<br />
For the Pollock<br />
1 side of Pollock, pin boned and skin removed<br />
Sea salt to cover the Pollock<br />
400ml/14floz vegetable oil<br />
For the pea puree<br />
500g/17½oz frozen garden peas, defrosted<br />
For the scrumps<br />
400ml/14floz vegetable oil<br />
150ml/1½floz beer<br />
125g/4½oz plain flour<br />
1tsp olive oil<br />
2 egg whites<br />
1tsp baking powder<br />
Pinch salt<br />
For the tartar sauce<br />
250g/8½oz mayonnaise<br />
50g/1½oz capers<br />
50g/1½oz cornichons<br />
20ml/½floz Dijon mustard<br />
40ml/1½floz lemon juice<br />
1tsp Chive, finely sliced<br />
1tsp Tarragon, finely sliced<br />
1tsp Parsley, finely sliced<br />
Garnishes<br />
Malt vinegar<br />
Method<br />
1. For the Pollock, place the fillets on a tray and cover with the sea salt, cover with cling<br />
film and refrigerate for 15 minutes.<br />
2. Rinse the fillets under a cold tap to remove the salt, and then dry with kitchen roll.<br />
Trim into four 6cm x 3cm/2in x 1in rectangle pieces and refrigerate until needed<br />
3. Place the oil into a deep, heavy based pan and bring up to 50C/122F, place the<br />
pollock pieces into the oil and cook for 20 minutes, making sure the temperature<br />
doesn’t fluctuate too much. Drain on kitchen towel and serve.<br />
4. For the pea puree, place the peas into a food processor and blend until a fine puree,<br />
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<br />
heat, cook for 5 minutes.<br />
5. For the scrumps, place the vegetable oil into a high sided, heavy based pan and heat<br />
up to about 190C/375F, whisk all the remaining ingredients together into a mixing<br />
bowl then, place into a squeezy bottle. Gently squeeze the bottle over the oil to<br />
create a constant drip, do this for about 20 seconds, fry the scrumps until golden<br />
brown and drain on white kitchen roll. Repeat until you have a small handful per<br />
portion.<br />
6. For the tartar sauce, mix all the ingredients together in a bowl.<br />
7. Serve with malt vinegar
Main<br />
Roast dinner<br />
SERVES 4<br />
Ingredients<br />
For the braised belly of lamb<br />
2ltr/3½pts dark lamb stock<br />
1 x Breast of lamb<br />
2tbsp oyster sauce<br />
For the lamb best end<br />
1 x Best end of lamb, eye of the meat removed from the bone (you can ask your butcher to<br />
do this)<br />
For the lamb sauce<br />
Lamb stock, from the braised belly<br />
Lamb fat<br />
1kg/2½lb lamb fat, you can ask your butcher for this<br />
For the roast potatoes<br />
8 medium sized Maris piper potatoes<br />
8tbsp rendered lamb fat (from above)<br />
400ml/14floz vegetable oil<br />
For the broccoli puree<br />
600g/21oz broccoli heads, sliced<br />
300ml/10½floz double cream<br />
Salt to season<br />
For the roast carrot<br />
12 Rainbow carrots, cleaned<br />
4 bunches thyme<br />
50ml/1½floz lamb fat<br />
Salt<br />
For the stew of onion and leeks<br />
100g/3½oz Baby onions, finely sliced<br />
100g/3½oz Spring onions, finely sliced<br />
100g/3½oz Leeks, finely sliced<br />
1tsp Chives, finely sliced<br />
50g/1½oz Butter<br />
For the Yorkshire pudding<br />
75g/2½oz plain flour<br />
1 egg<br />
75g/2½oz milk<br />
55g/2oz water<br />
salt and pepper
15ml/½floz rendered lamb fat<br />
For the mint sauce<br />
200g/7oz mint, roughly chopped<br />
500ml/17½floz water<br />
100g/3½oz sugar<br />
120ml/4floz chardonnay vinegar<br />
Method<br />
1. For the braised belly of lamb, place the lamb stock into a large pan and heat to a low<br />
simmer, place the breast of lamb in, cover with a lid and cook for 3 hours. Remove<br />
the belly, pull apart the meat and reserve.<br />
2. For the lamb best end, preheat the oven to 180C/350F/gas mark 4, season the best<br />
end with salt, place onto a roasting tray and into the oven for 50 minutes or until the<br />
internal temperature reaches 60C/140F. Take out of the oven and place to one side<br />
to rest for 2 minutes.<br />
3. For the lamb sauce, place the lamb stock into a saucepan heat to a simmer, and<br />
reduce to a sauce consistency, season and reserve<br />
4. For the lamb fat, preheat the oven to 200C/400F/gas mark 6, place the lamb fat into<br />
a deep roasting tray and place into the oven for 60 minutes until fully rendered. Pour<br />
out the rendered fat and reserve.<br />
5. For the roast potatoes, cut the potatoes into 4 equal size pieces and cook in boiling<br />
salted water until just tender, drain and leave to cool down. Fluff up in a colander,<br />
then place onto a tray, spacing them out so that they don’t touch each other and<br />
place into the freezer overnight.<br />
6. Place the vegetable oil into a deep, heavy based pan and heat to about 190C/375F,<br />
preheat the oven to 200C/400F/gas mark 6, place the lamb fat into a roasting tray<br />
and place into the oven to heat.<br />
7. Deep fry the potatoes in the oil for 8 minutes then drain on kitchen roll.<br />
8. Place the potatoes into the roasting tray with the lamb fat and cook for 30 minutes.<br />
9. For the broccoli puree, place the cream into a pan and bring up to just below a<br />
simmer, add the broccoli and cook until tender. Pour the contents into a food<br />
processor, blend to a purée, pass through a fine sieve and season.<br />
10. For the roast carrot, preheat the oven to 200C/400F/gas mark 6, bring a pan of<br />
salted water to the boil and poach the carrots for 4 minutes until just tender. Place 2<br />
bunches of the thyme into a roasting tray, brush the carrots with the lamb fat and<br />
place the carrots on top of the thyme, cover with the remaining thyme and then<br />
cover with tin foil. Place into the oven and roast for 8 minutes. Take the tin foil and<br />
the top layer of thyme of and brush with the lamb fat again, place back into the oven<br />
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<br />
with water so that it just covers them. Place over a high heat and cook until the<br />
water as evaporated, add the chives and butter and mix through.<br />
12. For the Yorkshire pudding, preheat the oven to its highest setting, place the flour,<br />
egg, milk, water and a pinch of salt into a bowl and blend with a hand blender for 1<br />
minute, put a small amount of lamb fat (about 2ml) in the bottom of 4 small dariole<br />
moulds and place into the oven for 5 minutes.<br />
13. Add a small ladle of the Yorkshire pudding mix and close the oven door, set the oven<br />
at 200C/400F/gas mark 6 and bake for 25 minutes until golden brown and crisp, trim<br />
the bottom and cut in half. Fill with the lamb belly meat and place the top back on.<br />
14. For the mint sauce, place the mint into a large bowl, place the water, sugar and<br />
vinegar into a saucepan, bring to the boil and pour over the mint, leave to infuse for<br />
5 minutes then blend in a food processor, strain through a fine sieve.
Dessert<br />
Apple Pie<br />
SERVES 4<br />
Ingredients<br />
For the custard<br />
250g/8½oz milk<br />
250g/8½oz double cream<br />
80g/2¾oz egg yolks<br />
100g/3½oz sugar<br />
2 vanilla pods<br />
For the apple puree<br />
8 granny smiths apples, peeled and cored, reserve the core and trimming for the apple stock<br />
For the roasted apple stock<br />
Apple core and trimmings (from above)<br />
250g/8½oz sugar<br />
250g/8½oz water<br />
For the apples steeped in roasted apple stock<br />
Roasted apple stock (from above)<br />
10 Granny smith Apples, diced into perfect even squares<br />
To make the sweet pastry<br />
250g/8½oz butter<br />
Very small pinch sea salt<br />
pinch ground Cinnamon<br />
pinch ground Nutmeg<br />
180g/6½oz caster sugar<br />
2 large eggs<br />
500g/17½oz flour<br />
For the pastry case<br />
4 sheets feuille de brick pastry Sweet pastry<br />
A knob of butter, melted<br />
80g/3oz caster sugar<br />
For the chewy vanilla ice cream<br />
800g/28oz milk<br />
200g/7oz double cream<br />
200g/7oz caster sugar<br />
170g/6oz glucose<br />
4 vanilla pods, deseeded<br />
4 sheets gelatine, pre-soaked in water<br />
Method
1. For the custard, heat a pan of water to a simmer and place a mixing bowl over, add<br />
the milk, yolks, sugar, vanilla pods to the bowl and stir slowly until thick and creamy.<br />
2. For the apple puree, heat a steamer pan, thickly slice the apples and add them to the<br />
steamer, cook until soft, about 10 minutes, then place into a blender and blend to a<br />
puree.<br />
3. For the roasted apple stock, preheat the oven to 180C/350F/gas mark 4, place the<br />
apple trimmings and core into a roasting tray and roast in the oven for 12-15<br />
minutes until caramelised, being careful not to burn<br />
4. Heat the sugar and water in a pan until the sugar has dissolved, then bring to<br />
90C/195F, add the roasted apple trimmings and leave to cool. Place into a bowl,<br />
cover with cling film and refrigerate overnight. Pass through a sieve and reserve the<br />
stock.<br />
5. For the apples steeped in roasted apple stock, place the roasted apple stock into a<br />
pan and bring to 90C/195F, add the diced apple and lower the heat to 50C/122F.<br />
6. Steep the apple until translucent and slightly soft but retaining their shape, take<br />
them out and leave to cool in a bowl, chill the roasted apple syrup until cold.<br />
7. Pour the chilled roasted apple syrup over the cooked apples, place into containers<br />
and keep refrigerated until ready for service.<br />
8. To make the sweet pastry, by hand, cream the butter, salt, spices and sugar<br />
together, add the egg slowly, then the flour slowly until all mixed in, roll into a bowl,<br />
wrap in cling film and rest in fridge for 1 hour<br />
9. For the pastry case, preheat the oven to 200C/400F/gas mark 6, place 50g/1½oz of<br />
sweet pastry onto a sheet of feuille de brick, dust with flour and roll until the sweet<br />
pastry is 2mm thick. Repeat 3 more times with the remaining feuille de brick. Cut out<br />
four 10cm-12cm/4-5in circles, turn a large muffin tray upside down and place each<br />
circle over one of the moulds, place another large muffin tray (needs to be identical)<br />
over the top and slot together tightly, sandwiching the pastry in-between. Bake<br />
between the two muffin trays for 7 minutes until golden brown. Leave to cool, then<br />
carefully pull the top muffin tray off, carefully remove the pastry cases, brush them<br />
with melted butter and dust with sugar<br />
10. For the chewy vanilla ice cream, mix the milk, cream, sugar, glucose and vanilla seeds<br />
in a pan, dissolve over a low heat then bring to 90C/195F.<br />
11. Add the rehydrated gelatine, chill down until vanilla seeds stabilize into the mix, then<br />
pour into 2 plastic containers so that it sits about 1cm thick. Place into the freezer<br />
and freeze overnight. Take out one portion at a time so that it doesn’t melt and cut<br />
into 1cm cubes, serve immediately.<br />
12. To finish, warm purée and apples, place purée first in the serving bowl, then add<br />
diced apple and chewy ice cream. Place pastry case over and place hot custard in the<br />
pouring jug.