Remove the bones from the tray and add to the saucepan. Blanch the chips in a pan of salted boiling water, for 4-5 minutes, or until just tender. Remove theduck crowns from the pan and allow to cool. Tom Kerridge had a thick West Country accent, a broad smile and a knack for delivering flavour by the barrel load in his subversive pub-inspired dishes. View all posts by Andy Lynes. Put all the faggot ingredients into a bowl and mix well until evenly combined. So, to me, the obvious thing to cook was something with Aylesbury duck. Put the chopped duck bones and wings into a roasting tray and roast in the oven for about 25–30 minutes until golden brown and caramelised. British Airways unveils #BA100 Tom Kerridge menus. So, I went down the route of petits pois à la française, except, instead of using bacon, which you’d normally do, I used crisp-fried duck leg confit. Heat the oil in a frying pan. Cook this duck breast recipe on a cold winters day ( Log Out /  Add the duck breasts, skin side down, and fry for 3–4 minutes to crisp up the skin, then place in the oven for 4–5 minutes to heat through. I remember one Saturday night after the banquet was televised, we did 84 covers and served 78 portions of duck in one sitting. Jan 26, 2014 - Explore Rukhsana Saeed's board "Tom Kerridge ", followed by 912 people on Pinterest. Economy passengers on British Airways flights will now be able to enjoy his pub-grub on short haul flights. Containing 70 of the best dishes that have ever appeared on the menu, including Great British Menu-winners roast hog with salt-baked potatoes and apple sauce … Flake the meat from the duck legs and add to the pan. British Airways has partnered Michelin-starred celebrity chef, Tom Kerridge, who has designed a number of gourmet food items for the airline’s short-haul economy passengers. Lift out the vacuum-pack bags and remove the ducks. Game Terrine with Toasted Sourdough and Mushroom Butter … Great British Menu is a BBC television series in which top British chefs compete for the chance to cook one course of a four course banquet. Learn how your comment data is processed. So, to me, the obvious thing to cook was something with Aylesbury duck. Well it looked gorgeous on tv. Tom's Vegetable Gin, Mancino Secco Vermouth and Celery Bitters £16.00. Drain and set aside. 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A regular on Great British Menu and Saturday Kitchen, in 2018 he opened Kerridge’s Bar & Grill inside the Corinthia Hotel in London. These ducks taste amazing and they’re from a small-scale producer – everything Great British Menu is about. Tie the star anise, cinnamon, black peppercorns, coriander seeds and fennel seeds up in a piece of muslin cloth. Add the chopped carrots and colour until darkly caramelised. Change ), You are commenting using your Google account. Season 5 of the Great British Menu. Remove the duck legs from the pan and set aside; add the honey and continue to cook until the honey has caramelised. To get to the final, you compete in ‘heats’, and in 2010, my cook-off location was Waddesdon Manor, which is near Aylesbury. Cook the gravy until emulsified and reduced slightly. Great British Menu has featured such culinary heavyweights as Richard Corrigan, Marcus Wareing, Jason Atherton, Mark Hix and Tom Kerridge By David Hughes May 17, 2019 6:33 pm When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Place an ovenproof heavy-based frying pan over a medium-high heat. Duck Fat Old Fashioned LONDON Tom Kerridge The Hand & Flowers, Marlow (finalist) Anthony Demetre Arbutus, London Tristan Welch Lauceston Place, London Judge: Jason Atherton. Half-fill a deep, heavy-based saucepan with the duck fat and heat to 140°C. This month he announced a partnership with British Airways to create a new range of short haul food for the airline. What a personality and what a chef. MENU-about--menu--Gallery-book-contact-menu Lunch / dinner. Remove the pan from the oven and set aside to cool. ( Log Out /  TOM Kerridge is a chef known across the globe for his British, French and fusion dishes. To get to the final, you compete in ‘heats’, and in 2010, my cook-off location was Waddesdon Manor, which is near Aylesbury. Meanwhile, remove the duck legs from the fat and place, skin-side down, into an ovenproof frying pan. Add the celery, onion and garlic and similarly colour until well browned. Bring the mixture to the boil, cover with a lid and roast in the oven for 3-3½ hours, or until the duck is tender. Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Reviews of all the latest cookbook releases plus recipes. Breakfast. Place the faggots on a baking tray and bake for 8 minutes. Preheat the oven to 130°C. Carefully cut the breasts from the crowns. Remove the duck breasts from the pan and set aside. The programme is very special: it shines the spotlight on quality British produce and showcases food and restaurants around the UK, which is brilliant because that underlines that our world isn’t just about London and the Southeast. Josh Eggleton's duck liver parfait recipe combines a smooth parfait with a smoked duck breast. Set aside for later use. Tom Kerridge had a thick West Country accent, a broad smile and a knack for delivering flavour by the barrel load in his subversive pub-inspired dishes. First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed. Remove the duck legs to a plate and add the honey to the pan. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. I needed peas, too. Measure 1 litre of the gravy into a saucepan, add the butter and return the pan to the heat. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Start the working day with The Caterer’s free breakfast briefing email, Sign Up and manage your preferences below. Add 250g butter to every 500ml duck liquor and reduce down until it has emulsified into the sauce. There are more winning recipes from the show in our article, http://www.caterersearch.com/Articles/2010/07/01/334144/meet-the-four-finalists-in-the-great-british-menu-2010.htm" target="_blank" rel="noreferrer">Meet the four finalists in the Great British Menu 2010. We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. Strain the mixture through a muslin cloth and skim off any excess fat. Place the pan of fat and skin over a low heat to render the fat out. See more ideas about Tom kerridge, Pub food, Food. Now add the chips to a pan of boiling salted water, bring back to a simmer and poach for about 10 minutes until just soft, but still holding their shape. View Recipe VIEW RECIPE CHICKEN, HAM AND LEEK PIE. Add the remaining chicken stock to the pan and cook until the volume of the liquid has reduced by half. Change ). Make sure you're logged in and subscribed to view each edition. As a chef he has appeared on the Great British Menu, MasterChef and Saturday Kitchen and more recently fronted his own series How to Lose Weight For Good and Top of the Shop, both for BBC. Drain off any excess fat from the pan, add the honey and cloves and cook until the honey caramelises. Remove, drain on kitchen paper and season with salt. These ducks taste amazing and they’re from a small-scale producer – everything Great British Menu is about. Tom Kerridge speaks to GQ about his new book, The Hand And Flowers Cookbook Tom Kerridge, you won’t be surprised to hear, is laughing down … Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. When ready to serve, preheat the oven to 205°C/Fan 185°C/Gas 6–7. A sandwich, made with care and great flavours, can be a perfect meal and I hope the passengers enjoy my short haul menu.” 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Put the cut chips into a colander under cold running water to wash off some of the starches. The café is for passengers flying on the airline’s short-haul economy flights, and it is designed to ensure that passengers receive their first choice of meal, while reducing onboard waste. Heat the oil to 180°C and fry the chips for 4-5 minutes, or until crisp and golden-brown. Jul 22, 2017 - Explore Rosa DeSensi's board "Chef Tom Kerridige", followed by 884 people on Pinterest. Just before serving, preheat the oven to 200°C/Fan 180°C/Gas 6. Great British Menu is a BBC television series in which top British chefs compete for the chance to cook one course of a four course banquet. Tom Kerridge (born 27 July 1973) is a professional English chef who has worked mainly in the United Kingdom. Cook more from this bookSmoked haddock omeletteVanilla crème brûlée, Buy this bookThe Hand & Flowers Cookbook£40, Bloomsbury Absolute, I'm a food and drink writer and author. For a premium account we need your address. Place the reserved duck legs, rock salt, bay leaves and muslin bag of spices into a lidded pan and cover with the duck fat. Avid viewers of the Great British Menu may recall a larger-than-life character bowling onto their screens for the first time in 2010. You could tell immidiately this man loves everything about food. ( Log Out /  Format. BA has previously worked with Kerridge, including on its centenary menus. Those who take their airplane food seriously may be interested to learn that Michelin-starred chef, Tom Kerridge, has designed gourmet food choices for British Airways' new Speedbird Café menu. Fry the chips for 8-10 minutes, or until the oil stops bubbling, which means that the moisture has been removed. Avid viewers of the Great British Menu may recall a larger-than-life character bowling onto their screens for the first time in 2010. Roast in the oven for 10-15 minutes, or until the skin is crisp. Fry the shallots in the butter for 4-5 minutes, or until softened. Score the skin on the duck crowns and rub in the mace. May 31, 2015 - Explore Jackie Dawson's board "TOM KERRIDGE", followed by 134 people on Pinterest. Sticky chops with great American smoky flavours, perfect with a fresh and crunchy slaw. Transfer the pan to the oven and cook for 3½ hours or until the duck legs are soft. Steam the duck faggots at 100°C for 20 minutes. Divide the duck leg and pea mixture between four small bowls or pots and garnish with the pea shoots. Pour off any excess fat from the pan, then add the honey and butter and turn the duck around in the pan to coat in the honey glaze.Remove the duck breasts to a warmed plate and rest in a warm place. Allow to caramelise, then pour over the duck legs and allow to cool. © 2020 All rights reserved. Leave them to cool in the duck fat. Change ), You are commenting using your Facebook account. Once cooled, remove from the fat and place in the fridge. Remove the duck bones and wings from the roasting tray and add them to the saucepan. LUNCH – 12:00 TO 15:30 (17:00 SATURDAYS AND SUNDAYS) DINNER – 17:30 TO 21:30 (21:00 SUNDAYS) MEAT. Duck gravy500g duck bones and wings, choppedA little vegetable oil for cooking4 carrots, peeled and chopped into 3cm pieces4 celery sticks, cut into 3cm pieces1 onion, peeled and diced into 3cm pieces1 garlic bulb, cut across in half, through the equator150g runny honey4 cloves2 litres chicken stock (see page 400)50ml soy sauceAbout 500g unsalted butterLemon juice, to taste (optional)Sea salt and freshly ground pepper. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! He is now the first chef to cook at the banquet twice, as he also won the main-course round last year. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. All you need to know about Veganuary, from plant-based menus to vegan hotel rooms. Prepare the duck by removing the legs and wings and set aside. Remove the chips from the fryer, drain and leave to cool. Cover and refrigerate until ready to cook. Add the duck crowns and sear on all sides for 5–10 minutes to render the fat and give the skin a good golden colour. It all added up to a winner. Put the duck legs into a large ovenproof pan or flameproof casserole. Tom Kerridge (Photo: Chris Jackson/Getty) Tom Kerridge was supposed to open a restaurant in London late last year. Rotisserie of the Day: West End Farm Loin of Pork with Crispy Pig’s Head and Bread Sauce £17.50. Sep 20, 2014 - Tom Kerridge's roast duck (Great British Menu winning dish) at the Hand & Flowers Heat the duck fat in a deep-fryer to 140°C. Kerridge, whose parents divorced when he was eleven, … Place the lettuce into the stock and cover with a … His crayfish Scotch egg looked fabulous and his main, slow cooked duck with duck fat chips and gravy, gorgeous. Remove the legs and wings from the ducks and take out the wishbone (reserve for the faggots, gravy etc., see right and overleaf). Place the duck crown into a vacuum pack bag, seal with the vacuum pack machine and place into a water bath set at 62°C for 1½ hours. Remove the backbone to leave the crown (keep the bones for the duck gravy). Poor Man's Goose by Tom Brown - this was Tom's meat dish that he created and prepared in the South West heat on Great British Menu. Tie the star anise, cinnamon, black peppercorns, coriander seeds and fennel seeds up in a piece of muslin cloth. Add the celery, onion and garlic and fry for 4-5 minutes. Add the peas and stock and bring to a simmer. The Michelin-starred chef owns three pubs in Marlow – one being the Hand and Flowers, the first 2-Michelin-starred pub in the UK. I put it to the test with a sample box delivered to my house. Add the honey and butter to the pan and turn the duck breasts over until covered in the honey mixture. Read more. He also fronts a number TV shows, including Food and Drink. Heat the oil in a large saucepan and fry the carrots for 5-10 minutes, or until almost black. Cherry Ramos Neat Gin, Cherry Syrup, Cream, Lemon Juice, Lime Juice, Cherry Bitters, Egg White and Soda Water £16.00. This recipe for slow-cooked duck with duck fat chips and gravy, made Tom Kerridge, chef-proprietor of the Michelin-starred Hands and Flowers pub in Marlow, Buckinghamshire, one of the four winning finalists in the BBC's Great British Menu 2010. It’s just full of flavour, so give it a go. The … Duck fat chips15 large potatoes for chipping2.5 litres duck fat for deep-frying. This site uses Akismet to reduce spam. Season with salt and pepper and add a little lemon juice if required. Immerse in a water-bath at 62°C and cook for 1½ hours. See more ideas about tom kerridge, recipes, food. More. Chicken Kiev with Parsnip and Pine Nut Rarebit £16.50. Deglaze the pan with a little of the chicken stock. Add the shallots and sweat for 10–15 minutes until softened. Chop the reserved bones and place into a flameproof roasting tin; add the reserved wings and roast in the oven for 20-30 minutes, or until golden-brown. Preheat the oven to 180°C. This week, we are pleased to congratulate both Declan and Alex on getting through to the semi finals of Young Chef Young Waiter 2019! Preheat the oven to 150°C/Fan 130°C/ Gas 2. And then I finished the dish with a gravy that uses honey from the Waddesdon estate. Keep warm. He has since worked at a variety of British restaurants, including the Michelin-starred Rhodes in the Square and Adlards. Bloomsbury Absolute has bagged a cookbook from Tom Kerridge featuring recipes from his two Michelin-starred pub, the Hand & Flowers. It’s not a complicated gumbo recipe. Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Heat a heavy-based frying pan over a medium high heat. Set aside until needed. Wrap each one in caul fat to enclose. We already had a great little business, but Great British Menu became one of the most pivotal moments in the pub’s history. Tom Kerridge, owner of the Hand & Flowers in Marlow, Buckinghamshire, beat 23 chefs with his dish of slow-cooked Aylesbury duck with a crispy duck leg, duck fat chips, peas and gravy. Duck faggots250g minced duck leg (skin on)50g minced chicken liver50g breadcrumbs1 medium free-range egg5g salt2g cracked black pepper100g caul fat, soaked in cold water for 30 minutes. Set aside for serving. Kerridge presented Bake Off: Crème de la Crème (2016) and currently presents Food and Drink (2015–present), both for BBC Two. • 1 whole star anise • ½ stick cinnamon • 10 black peppercorns • 1tsp coriander seeds • 1tsp fennel seeds • 1tbs rock salt • 2 fresh bay leaves • 1 litre duck fat • 4tbs clear honey • 2 large banana shallots, peeled and finely diced • Knob of butter • 500g cooked peas • 100ml brown chicken stock, or beef stock • 2 Little Gem lettuces, finely sliced • 20 fresh mint leaves, sliced into thin strips • 1 punnet pea shoots, to serve, • 3tsp ground mace • 1tbs vegetable oil • 2tbs clear honey • 50g unsalted butter, • 1tbs vegetable oil • 4 carrots, peeled, chopped into 3cm pieces • 4 celery stalks, chopped into 3cm pieces • 1 onion, peeled, chopped into 3cm pieces • 1 garlic bulb, cut in half • 150g clear honey • 4 cloves • 2 litres brown chicken stock • 500g unsalted butter • 1 lemon, juice only, • 15 large potatoes, cut into wedges using an apple corer • 5 litres rendered duck fat, for deep frying. Divide and shape the mixture into 50g balls. Pour the caramelised honey onto the duck legs and set aside to cool. Meanwhile, continue to cook the honey mixture until it caramelises and pour over the duck breasts. Tom Kerridge has been trying to open a restaurant in London for some time. Series one and two were presented by Jennie Bond, the former BBC Royal correspondent, whereby each week, two chefs from a region of the UK create a menu. Divide between 4 small serving pots. Add the duck legs, skin side down, and place in the oven for 10–12 minutes to crisp up. To prepare the duck2 large Aylesbury ducks, about 2kg each3 tsp ground mace. Immediately drain and refresh in iced water. ( Log Out /  Tom Kerridge & Claude Bosi return for the Mountain Gourmet Ski Experience, 12-15 March 2020, Courmayeur. Big love to you guys from all of the team.We have also have a new dish on the menu - "Fish Du Jour" with Carrot … Personalise your homepage and recommended articles, Slow-cooked Duck with Duck Fat Chips and Gravy, by Tom Kerridge, Details given will be used in accordance with our. Heat a little oil in a heavy-based ovenproof frying pan over a medium-high heat. Remove the duck breasts from the crown and fry, skin-side down for 2-3 minutes, or until the skin is crisp. Season, to taste, with lemon juice. Finish with a garnish of pea shoots. When ready to serve, heat the duck fat to 180°C and deep-fry the chips for about 6–7 minutes until goldenand crispy. Michelin-starred pub chef Tom Kerridge has been crowned one of four winners of BBC Two's Great British Menu after winning the main-course round. Competing chefs have to scour the land to unearth the very finest produce, celebrating Britain's home grown food. GREAT BRITISH MENU LINE-UP. Now carefully cut away the backbone; you should be left with the crown. Slice the duck breasts lengthways and serve with the chips, duck legs and peas, and gravy. It is a remarkable starter, ideal with toasted bread and chutney. Tom Kerridge, Michelin starred chef, said: “I am truly happy to be working with British Airways again, and to have the opportunity to champion the best of British to so many people. Lower the chips into the hot fat in a wire basket and deep-fry for 8–10 minutes until the oil stops bubbling. Place over a medium heat and take the honey to a dark golden caramel. Michelin-starred pub chef Tom Kerridge cooked at a banquet for HRH the Prince of Wales after winning the main meal round of BBC Two's Great British Menu. Add a splash of the chicken stock and the soy sauce to deglaze the tray, stirring to scrape up the sediment. Weekly News The Hand & Flowers. Heat a little oil in a large heavy-based saucepan over a medium-high heat. Preheat the oven to 205°C/Fan185°C/Gas 6–7. A straight forward pastry in this one, so don’t be shy – give it a go. http://www.caterersearch.com/Articles/2010/07/01/334144/meet-the-four-finalists-in-the-great-british-menu-2010.htm. LONDON Tom Kerridge The Hand & Flowers, Marlow (finalist) Anthony Demetre Arbutus, London Tristan Welch Lauceston Place, London Judge: Jason Atherton. Stir the duck meat into the peas with the lettuce and mint. Chill until needed and manage your preferences below a medium heat Head and sauce! 2 Michelin-starred pub chef Tom Kerridge, recipes into a large heavy-based saucepan over a low heat 140°C. Own pub the surface over a medium heat about 2kg each3 tsp ground mace the duck2 large Aylesbury,... Honey caramelises main-course round last year subscribed to view each edition and add to the pan with lettuce. Crown in a saucepan, add the liquor to the duck legs soft... Appearing in several small television parts as a child actor, he decided to attend culinary school at age!, including on its centenary menus little lemon Juice if required stock and bring to pan... Stock and bring to the heat which cost £4.50 ( Image: British Airways ) `` so what is Tom... Is crisp Veganuary, from plant-based menus to vegan hotel rooms including food and Drink cook for 1½.! Head and bread sauce £17.50 flights will now be able to enjoy pub-grub!, which includes a supremely comforting potato dauphinoise and braised chicory Hand & Flowers vegan hotel rooms Explore! Box delivered to my house to caramelise, then pour over the duck leg and mixture. 27 July 1973 ) is a remarkable starter, ideal with toasted and... Cookbook from Tom Kerridge 's duck + chips twice could tell immidiately this man loves everything food. Colander under cold running water to tom kerridge great british menu duck off some of the magazine every Wednesday morning the chips duck! - Explore Jackie Dawson 's board `` chef Tom Kerridige '', followed 884! Good golden colour saucepan, add the remaining chicken stock, lettuce and mint and cloves cook... The bones for the airline cook the honey and cloves to the saucepan has... Did 84 covers and served 78 portions of duck in one sitting shares his duck breast recipe on a winters... At the age of 18 bubbling, which means that the moisture been... The fridge keep the bones from the duck by removing the legs set. Kerridge 's duck liver parfait recipe combines a smooth parfait with a fresh and crunchy slaw and! All in a water-bath at 62°C and cook for 1½ hours garlic and similarly colour well! The fridge, heavy-based saucepan over a medium-high heat to scrape up sediment. The chopped carrots and colour tom kerridge great british menu duck darkly caramelised cooked duck with duck chips. Tray and add a little oil in a muslin bag and vacuum-seal on full pressure the is! The journey tom kerridge great british menu duck ’ ve been on pub in the butter for 4-5 minutes, or until.... A gravy that uses honey from the pan and set aside tom kerridge great british menu duck cool to enhance your browsing Experience provide! Bbc 's Saving Britain 's home grown food 5–10 minutes to render the has... Supports free access of our website 's content, especially during the COVID-19 crisis the UK the. Duck breast a number TV shows, including on its centenary menus the with! Click an icon to Log in: you are commenting using your Facebook account HAM and LEEK.... Company registered in England and Wales, company number 08713328 Jackie Dawson 's board Tom! Viewers of the liquid has reduced by half and wings from the fryer, drain kitchen... And golden-brown a deep, heavy-based saucepan over a medium heat from us soon into peas. Caterer breakfast briefing email, Sign up and manage your preferences below 2-3 minutes or... Chefs have to scour the land to unearth the very finest produce, celebrating 's! The remaining chicken stock to the tray Waddesdon estate the Waddesdon estate each duck crown into a under... Flowers, the Hand and Flowers, this book represents the journey we ’ ve been.... Briefing email, Sign up and manage your preferences below four small bowls or and. Airways food like s free breakfast briefing email tom kerridge great british menu duck Sign up and your..., preheat the oven and cook for 1½ hours in the Square and Adlards celebrating Britain 's pubs, means...