Great British Menu Peter Sanchez-Iglesias - BBC

Starter
Picnic
Great British Menu
Peter Sanchez-Iglesias
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.