Great British Menu Colin McGurran - BBC

Starter
Tomato Gazpacho and Garden Salad
Fish Course
Cockles & Mussels with Salmon
Main Course
Duck and turnips
Dessert
Tiramisu
Great British Menu
Colin McGurran

Starter
Tomato Gazpacho and Garden Salad
SERVES 4
Ingredients
For the salt mix
15g/½oz rosemary leaves, finely chopped
15g/½oz thyme leaves, finely chopped
30g/1oz salt
For the tomato gazpacho – makes enough for 8, make extra in case they don’t work 1 st time
500g/17½oz plum tomatoes, quartered
10g/½oz Salt mix
20g/¾oz garlic, grated
10g/½oz Vegetable oil
200g/7oz Red peppers
30g/1oz Tomato puree
40g/1½oz Celery
1 red chilli
350g/12½oz Tomato juice
20g/¾oz Icing sugar
15g/½oz Raspberry vinegar
40ml/1½floz White wine vinegar
150g/5oz Olive oil
20g/¾oz Beetroot
6 leaves gelatine, pre-soaked in water
30g/1oz Egg white powder
For the tomato skin gel
1kg/2½lb ripe tomatoes
30g/1oz Vege gel
1g Agar Agar
50g/1¾oz Tomato puree
10 drops Red food colouring
1g Sea salt
To make the fake tomatoes
4-8 fresh tomato stalks from the top of tomatoes
For the shallot rings
1 x large shallot, sliced into rings
100ml/3½floz Vinegar
For the bread crisp
200g/7oz Plain flour
100ml/3½floz Warm water
2g Sea salt
For the cod brandade
200g/7oz cod
50g/17½oz Salt mix
350g/12½oz Baking potatoes

100g/3½oz Cream
100g/3½oz Milk
For the poaching liquor
25g/1oz Butter
1 Onion
3 Garlic
2 Bay leaves
1 sprig Thyme
250ml/9floz Milk
For the garnish
Large handful of mixed garden leaves
Method
1. For the salt mix, place the ingredients into a bowl and combine
2. For the tomato gazpacho, preheat the oven to 70C/160F (or the lowest possible
setting), place the tomatoes into a roasting tray mix them with the salt mix, garlic,
vegetable oil and bake in the oven for 1-1½ hours.
3. Place the red peppers, tomato puree, celery, chilli, tomato juice, icing sugar,
raspberry vinegar, white wine vinegar, olive oil and beetroot into a food processor
with the tomato mix from above and blend for 1 minute, then cover and chill in the
fridge for 24 hours. Pass the mixture through a sieve and reserve the liquid
4. In a pan, bring to the boil 200ml/7floz of the gazpacho mix. Dissolve the gelatine in
the mix and cool down to about 50C/120F. Then using a fine sieve, whisk in the egg
powder until dissolved. Mix this with 1litre/1¾pts of the gazpacho mix and chill for
12 hours until set
5. Remove chilled mix from the fridge and whisk until it has a mousse consistency.
Place 2 large squares of cling film on top of each other and place a 35g/1oz portion
of the mix in the centre, bring up the edge and tie tightly around the mix, repeat for
the remaining mix, tie these to a wooden spoon and hang in the freezer, from your
shelf top or drawer for 12 hours until set
6. For the tomato skin gel, place the tomatoes into a food processor and blend to a
puree, place the pureed tomatoes into the centre of a square of muslin bring up the
corners to form a bag and tie to a wooden spoon, hang in the fridge for about 1 hour
and place a bowl under to collect the liquid
7. Measure out 500ml/17½floz of the tomato water collected and place into a pan with
the vege gel, agar agar, tomato puree, red food colouring and sea salt, bring to the
boil, then keep on a gentle simmer until you have dipped all the ‘tomatoes’
8. To make the fake tomatoes, unwrap the frozen tomato gazpacho’s and place a
cocktail in the top centre, dip using the cocktail stick into the hot tomato skin gel 4
times, place onto a non-stick tray, remove cocktail stick and place real tomato stalk
on top. Leave to defrost for 30 minutes and keep in fridge for no longer than 24
hours
9. For the shallot rings, take 20 rings from shallot and place into the vinegar for 20
minutes, then take out and leave to one side ready to serve
10. For the bread crisp, mix all ingredients in a bowl, by hand and knead like pasta until
smooth. Roll out very thin, then cut out 4 rough rectangles about 10cm x 5cm/4in x

2in. Heat a frying pan with a little oil and fry the bread quickly on both sides until
golden
11. For the cod brandade, place the cod onto a small tray and cover with the salt mix,
leave for 12 hours in the fridge. Wash the salt off the cod under a running tap for 5
minutes.
12. Preheat the oven to 200C/400F/gas mark 6, place the baking potatoes directly onto
the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato.
When cooked, scoop out the potato, weigh out 250g/9oz and mash to a fine mash,
adding the milk and cream to get the correct mash consistency.
13. Place the ingredients for the poaching liquor into a sauce pan and heat to a simmer,
place the cod in and cook for 10 minutes.
14. Place the cod into a food processor with the mash and blend for 1 minute, adding
some of the cooking liquor if needed, until you have a puree
15. Garnish the dish with an assortment of garden leaves

Fish Course
Cockles & Mussels with Salmon
SERVES 4
Ingredients
For the salmon
1 large side of salmon
200g/7oz coarse sea salt
400ml/14floz vegetable oil
For the horseradish cream
300g/10½oz creamed horseradish (jar)
100g/3½oz Cream
For dashi stock
5ltr/8½pts water
20g/¾oz Bonito shavings
300g/10½oz Bonito essence
5 Kombu sheets
10g/½oz Salt
For the dashi jelly
500ml/17½floz dashi stock
3 gelatine leaves, pre-soaked for 5 minutes in water
For the oyster emulsion
75g/2½oz fresh oysters
75g/2½oz egg whites
230g/8oz vegetable oil
15ml/½floz lemon Juice
Small pinch sea salt
For the herb emulsion
50g/1¾oz Flat leaf parsley
50g/1¾oz Dill
50g/1¾oz Tarragon
50g/1¾oz Chicken stock
200g/7oz Olive oil
Salt and freshly ground black pepper
For the salmon tartare
400ml/14floz vegetable oil
1 shallot, sliced
180g/6½oz Salmon, finely chopped
80g/3oz cucumber, finely chopped
25g/1oz Bonito essence or if unattainable, soya sauce
15g/½oz Nori dressing, available in health shops
Small pinch salt
Freshly ground pepper to taste
For the mussels and cockles
500ml/17½floz water

300g/10½oz Fresh cockles
200g/7oz Fresh mussels
4g Agar Agar
Method
1. For the salmon, place the salmon onto a tray and sprinkle over the salt, leave for 20
minutes. Wash the salmon in running water, then reserve in the fridge for 8-12
hours. Cut the salmon into 4 pieces, keeping 180g/6½oz back for the salmon tartare.
2. Place the oil into a deep, heavy bottomed pan and heat to 50C/120F. Place the 4
salmon pieces into the oil and confit for 10 minutes, checking the temperature
constantly to keep it as close to 50C/120F as possible.
3. For the horseradish cream, mix the creamed horseradish and cream together in a
bowl, pass through a sieve and place into 4 small moulds of your choosing, place into
the freezer for 2 hours to set.
4. For the dashi stock, place all the ingredients into a saucepan, bring to the boil, allow
to cool slowly, then pass through muslin or very fine sieve.
5. For the dashi jelly, warm the dashi stock, but do not boil, add the gelatine, pour into
4 moulds of your choosing and leave to set for 2 hours.
6. For the oyster emulsion, place the oysters and egg whites into a small bowl and
blend with a hand blender until smooth. Slowly add the vegetable oil whilst still
blending, to create an emulsion, then pass through a fine sieve, season with the
lemon juice and salt then blend again.
7. For the herb emulsion, place the herbs and chicken stock into a food processor and
begin to blend, whilst blending slowly add the olive oil to create an emulsion. Season
with salt and pepper to taste
8. For the salmon tartare, place the oil into a deep, heavy bottomed pan and heat to
180C/355F, add the shallots and cook until golden brown. Drain on kitchen towel
and finely chop, measure out 10g/½oz for the tartare. Finally, mix all the ingredients
together in a bowl
9. For the mussels and cockles, place the water into a steamer pan, add the cockles and
mussels to the steamer tray and cook until the mussels have opened. Place the
cockles and mussels to one side and measure out 400ml/14floz of the steamer
water, add the agar agar and dissolve through.
10. Pick the flesh from the cockles and reserve. Pick the flesh from the mussel shells, add
a spoon of the salmon tartare to the mussel shell, dip the mussels in the liquor, leave
to set for 5 minutes, then place the mussel on top of the salmon tartare in the shell.

Main Course
Duck and turnips
SERVES 4
Ingredients
For duck sauce
2-3 duck carcasses
25ml/1floz Grapeseed oil
25g/1oz Unsalted butter
50g/1½oz Shallots, finely sliced
2 Star Anise, crushed
300ml/10½floz Chicken stock
Pinch black peppercorns, crushed
30ml/1floz Madeira
12g/½oz Chervil, leaves and stems
12g/½oz Parsley, leaves and stems
Dash Armagnac
For the salt mix
15g/½oz rosemary leaves, finely chopped
15g/½oz thyme leaves, finely chopped
200g/7oz salt
For the miso glaze mix
250g/9oz miso paste
250g/9oz olive oil
For the duck legs
6 Duck legs
500ml-750ml/17½floz-26½floz Duck fat
For the breasts
4 Duck breasts, skin on
For the duck hearts
20 duck hearts
For the turnip winter garnish
2 Turnips
1 White cabbage, sliced
24 Brussel sprouts, halved
12 Baby turnips, leaves still on, sliced in 2
Garnish
12 Blackberries
Method
11. For the duck sauce, place the duck carcasses in a pan of water and bring to the boil.
As soon as it boils, take out the carcasses, chop them into small pieces and quickly
rinse the carcasses. Heat a small amount of grapeseed oil in a large pressure cooker
until very hot and fry the carcasses until browned. Deglaze with a small amount of
water, then remove the carcasses from pan, drain and set aside. Add butter, shallots
and star anise to the pressure cooker and cook on a medium heat, deglazing from

time to time with a little water to stop the shallots from catching and burning, until
caramelised. Return the carcasses to the pressure cooker and cover with chicken
stock, top up with water if it doesn’t cover. Add peppercorns, seal pressure cooker,
bring to full pressure and cook for 2 hours.
12. Leave the pressure cooker to cool before opening, then skim the fat from the
surface. Pass the stock through a fine sieve into a rectangular container. Skim fat
from the top and pass stock through a fine sieve lined with a double layer of damp
muslin. Cover and chill in the fridge for 1 hour. When chilled, remove any fat that has
solidified on the surface, transfer stock to a tray and freeze overnight until solid.
13. Line a perforated tray/steamer pan with a double layer of muslin large enough to
hold the frozen stock in a single flat layer.
14. Once the stock is frozen, dip the bottom of the tray briefly in warm water to loosen,
and turn out into the perforated tray, set this over a large container to catch the
stock as it defrosts, and place in the fridge to thaw very slowly over 36-48 hours.
15. Discard the gelled mass left in the top tray.
16. Bring most of the Madeira (leaving a dash) to a simmer and set alight. Let the flame
burn out and reduce alcohol by half. Add reduced Madeira to defrosted stock and
place over a bowl of iced water to chill quickly. When cold add the herbs and place in
a sealed container in the fridge for 12 hours. Strain stock and add remaining Madeira
and Armagnac. Chill until needed
17. For the salt mix, place the ingredients into a bowl and combine
18. For the miso glaze mix, whisk together the ingredients in a bowl.
19. For the duck legs, place the legs onto a tray and cover them with the salt mix, leave
for 6 hours in the fridge, then rinse the salt off. Pre heat the oven to 90C/195F (or
the lowest possible setting), place the duck legs into a high sided roasting tray and
add the duck fat to cover.
20. Cover the pan with cling film and place into the oven for 3½-4 hours
21. Remove the roasting tray from the oven and when cool enough, take out the duck
legs and pull the meat off bone, place a large square of cling film onto a work surface
and cover with another piece of cling film, place the leg meat along the edge of the
clingfilm and then roll tightly into a sausage. Tie the ends of the cling film tightly and
place into the fridge to chill for 1 hour.
22. Just before service, pour the miso glaze mix into a pan and bring up to low heat, slice
4 x 3cm/1in thick slices of the duck leg sausage and slowly reheat them in the miso
glaze sauce, basting continuously until warmed through.
23. For the breasts, preheat the oven to 150C/300F/gas mark 2, heat a shallow pan and
add the duck breasts skin side down, pan fry until the skin side is sealed and nicely
brown then transfer to the oven and cook for 20 minutes. Remove the duck breasts
and with a sharp knife, carefully remove the skin from the breast.
24. For the duck hearts, heat a little oil in a shallow pan and fry the hearts for 2-3
minutes, then leave to one side to rest for 2 minutes. Slice, and just before serving,
place into the miso glaze mix with duck leg discs to warm
25. For the turnip winter garnish, preheat the oven to 180C/350F/gas mark 4, place the
turnips into a baking tray with a little oil, cover with foil and bake for 1 hour. Leave
the turnips to one side to cool, then slice into discs
26. Place the white cabbage into a steamer and steam for 20 minutes.
27. Place the brussel sprouts into a pan of boiling water and blanche for 2 minutes.

28. Heat a little oil in a frying pan, and fry the baby turnips until golden on all sides.

Dessert
Tiramisu
SERVES 4
Ingredients
For the mascarpone mix
5 Egg yolks
170g/6oz Sugar
300g/10½oz Mascarpone cheese
5 egg whites
50ml/1½floz Amaretto
For the sponge fingers
30 Sponge lady fingers
250ml/9floz Strong coffee
For assembly of the tiramisu
20 thin chocolate discs about 2in in diameter
For the red chocolate coating
500g/17½oz White chocolate
500g/17½oz Cocoa butter
20ml/¾floz Red food colouring
For the chocolate and coffee milkshake
300ml/10½floz freshly made black coffee
300ml/10½floz double cream
30g/1oz sugar
To garnish the plate
80g/3oz Grated dark chocolate
Moulds
Available online http://www.patoncalvert.co.uk/coolcook/cup.html
Method
1. For the mascarpone mix, beat the egg yolks and 85g/3oz sugar until pale and fluffy,
add mascarpone cheese and fold in. Whisk egg whites with the other half of the
sugar until stiff peaks. Fold whites into egg yolk mixture, slowly adding the Amaretto.
2. For the sponge fingers, dip sponge fingers into coffee for 2 seconds and remove.
3. To assemble the Tiramisu, using 4 x 5cm/2in deep cup silicon muffin moulds, star
with a layer of sponge fingers, then mascarpone mix, then a chocolate disc, repeat
until you reach the top of your mould. Place into the freezer and leave to freeze for
12 hours.
4. For the red chocolate coating, place a glass mixing bowl over a hot pan of water,
place in the white chocolate and cocoa butter and slowly stir until completely melted
then mix in the food colouring
5. Remove the frozen layered Tiramisu’s from the moulds and dip them into the warm
red chocolate/cocoa butter mixture, stand upright on a sheet of greaseproof paper
and allow to defrost for 30-45minutes.
6. For the chocolate and coffee milkshake, place the coffee, cream and sugar into a pan
and bring to the boil, whisk together and pour into a serving jug.

7. Decorate a plate with grated chocolate and place on the fez, serve with a jug of the
chocolate and coffee milkshake