RECIPES
Salted caramel tart, Lyth valley damsons, crème fraiche
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Filling
280g caster sugar 50g Madeira 1000ml double cream 70g light brown sugar 270g egg yolks 1 pinch table salt Make a caramel with the sugar, whisk in the Madeira carefully, whisk in the cream, bring back up to the boil then pour over eggs and sugar. Season with salt and pass through a sieve. Cook at 140⁰c, 15% steam Whipped crème fraiche 250g double cream 100g crème fraiche vanilla paste 20g icing sugar, sieved All whisked together in a machine Damson purée Frozen damsons Caster sugar to taste Serves 16 |
Wild brill & king prawn
linguine, ginger & pink grapefruit, samphire
Brill whole wild brill, 2-4kilo fish, skirt trimmed & portioned into 5/6 oz, skin on vacuum packed in portions, small vac packs with 1 tbsp brown butter & 1x prawn Prawns peeled frozen tiger prawns, grade 8-12 cooked together at 60°c for a MINIMUM of 12 minutes removed from the bag, skin peeled off gently, seasoned with salt & lemon juice placed under the grill to warm through |
Saffron sauce base
8x shallots, peeled & sliced 4x fennel bulbs, sliced 4x garlic cloves, peeled & sliced ½ pack of saffron strands (la Mancha) 50g root ginger, peeled & grated Sweat all in a large saucepan with veg oil until softened Add 1 litre white wine & 6x limes, zested & juiced Reduce, blitzed & pass Sauce-service 150g sauce base 300g double cream Heat & reduce to correct consistency Season if required with salt & lemon Linguine blanched, tossed in butter, lemon juice & salt up to the pass in a saucepan with lid Garnish samphire, picked if required, (emulsion) pink grapefruit segments extra virgin olive oil |