tom'S RECIPES

Pork and Mushroom Terrine with Dill, Pickles & Toasted Sourdough PHOTOGRAPHY BY JEAN CAZALS

Serves 2

Mushroom layer

Ingredients

500g button mushrooms 250ml ruby port

4 star anise 2tsp coriander 2tsp fennel seeds

Pork Terrine

poultry jelly

Pickled onions

500g pork belly 500g pork shoulder 250g bacon 350g pigs liver 200g diced onion 25g butter 1 ½ tsp thyme leaves 6 juniper berries 1tsp cracked black pepper 2 cloves 2 bay leaves 2tbsp brandy 2tbsp red wine

1 turkey drumstick 4 shallots 4 celery sticks ½ red pepper 100ml soy sauce 50g runny honey 2l good chicken stock 3 leaves gelatine

10/12 baby onions, peeled

pickled Cucumber ½ cucumber deseeded 40g dill

Pickled Mushrooms 10/15 button mushrooms, 3 raw slices reserved 500g white wine vinegar

pickle liquor 250g caster sugar 10 white peppercorns ½ cinnamon stick

pickle liquor 250g caster sugar

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FOUR 1

tom'S RECIPES

10 white peppercorns ½ cinnamon stick 4 star anise 2tsp coriander 2tsp fennel seeds

Truffle butter 10g black truffle 5g truffle oil 150g soft unsalted butter Salt to season

METHOD PORK terrine Using the coarse setting of the mixer, mince all the meat and offal and mix well. On a medium heat, melt the butter, add the diced onion and cook until soft. Once cooked, chill, then add to the minced meat along with blended herbs, spices, salts and alcohol. Place in a terrine mould with 3-4 layers of cling film, making sure to leave a good 2 inches of cling film overhanging. Add the mix, pack in tightly and cover with the overhanging cling film. Put in an oven at 70C and cook until the core reaches 70C. Once cooked, remove and press lightly with an appropriate weight and chill.

Mushroom LAYER In a food processor, pulse blend the mushrooms, then transfer onto a baking tray lined with parchment paper. Place in an oven at 85C to dehydrate; this can take up to 12 hours until fully dry. Place the dehydrated mushrooms into a saucepan with the port,

and on a low-medium heat, reconstitute the mix until soft.

Poultry jelly Remove all the meat from the drumstick and place the meat, along with the bone, in a tray and roast in the oven at 185C for 25-30 minutes until golden brown. Remove from the oven, place the bones and meat into a suitable saucepan. Place the roasting tray on the stove, set to a medium heat, add the honey and caramelize until dark brown. Then add the soy and a small amount of chicken stock to deglaze the tray and scrape all the roasting juices and sediment into the saucepan with the bones. Cover with the rest of the chicken stock and bring to the boil on a high heat. Chop the red pepper, celery and shallot and add to the stock. Reduce heat to a simmer and bring the stock down by 1/3. Pass stock into another pan and discard all bones and vegetables and reduce by 1/3. While the stock is simmering, soften the gelatine in cold water. Once stock is at liquid level measure at 1 pint, add the softened gelatine and whisk until fully melted.

Pickle Liquor Add all ingredients into a saucepan and on a high heat, bring mix to the boil. Once boiling, remove from the heat and infuse until cool.

Pickled onions Place the onions in a Sous Vide bag and cover with 1/3 of the pickle liquor. Vacuum and cook at 90C for 30 minutes until tender. Remove from the bath and chill. The remaining 2/3 of the liquor will be divided between the cucumber and mushrooms.

pickled cucumber For the pickled cucumber, pour liquor into a jug blender with the dill and blend until smooth. Portion the cucumber into 2cm batons, place in a Sous Vide bag with the green liquor and vacuum on full pressure. Leave in the fridge.

pickled mushrooms For the mushrooms, warm the remaining liquor, pour over the mushrooms and cool in the fridge.

To finish

truffle butter

Remove from the mould, scraping away any impurity or fats. Place the terrine on a cooling wire and smooth a thin layer of the mushroom mix on the top of the terrine. Then, transfer to a fridge and ladle the warm stock over the mushrooms. Once one layer has set, repeat the process until you have a layer of jelly roughly 1cm thick. Let this chill fully for 2 hours, then with a hot knife trim the sides to tidy it up.

Mix all ingredients together and season. With a warm spoon roche individual portions.

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FOUR 2

to serve To plate the dish, toast a slice of sourdough. Place a slice of the terrine, sliced pickles, butter, slices of raw mushrooms and dill sprigs on the toast as illustrated and serve.

tom'S RECIPES

Essex lamb bun with sweetbreads & salsa verde

Serves 4

¼ tsp cayenne pepper

Ingredients

lamb sauce

Lamb, RACK & BREAST 1 large rack lamb, French, trimmed 10 dark savoy cabbage leaves, blanched 150g crépinette, soaked in water overnight 1 lamb breast (bone in) 100g veal marrow, cleaned and soaked 75g lamb sweetbreads

salsa verde 50g flat parsley, blanched and chopped 15 anchovies 1 garlic clove 15 capers ½ shallot, diced ½ lemon zest 25g olive oil ½ tsp salt

freeze. Once fully frozen, blend and reserve, ready for serving.

Lamb Sauce

750g lamb bones 2l good chicken stock 3 yolks for glazing Oil for cooking

METHOD

Roast lamb bones in the oven at 180C for 3035 minutes until dark brown. Place the roast lamb bones in a suitably sized saucepan, add chicken stock and bring to the boil on a high heat. Then, reduce heat to a simmer until reduced by 1/3, skimming and discarding any excess fat from the top of the sauce. Once reduced by 1/3, strain into another pan and discard bones. Place back on the heat and reduce on a medium heat until the sauce coats the back of a spoon. Remove from the heat and chill, reserving 70g to mix with the bone marrow.

Salsa Verde

Lamb breast

Blend all of the ingredients in a food processor, then add to Pacojet beaker and

Cut lamb breast into 3 pieces down through the rib bones. In a large frying pan, warm

pastry 250g strong flour 50g polenta ½ tsp bicarbonate ½ tsp Maldon salt 75g lard, 1cm diced 90ml water

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FOUR 3

tom'S RECIPES

a little oil on a high heat and carefully place the lamb piece in the pan. Sear until golden brown on the skin side, move, chill, then place in a Sous Vide bag with 200ml of chicken stock. Vacuum on full pressure and cook in a water bath at 90C for 8 hours. Remove from the bath and discard stock. When cool enough to handle, flake the meat away from the bone removing all the fat and sinew and keep warm.

lamb Sweetbreads Remove outer membrane and wash the sweetbreads. Dry off and place in a SousVide bag, vacuum at full pressure and cook in a water bath at 65C for 30 minutes, remove from the bath and chill in iced water. Once chilled, cut sweetbreads into 2cm dice and dust with flour. Heat a small amount of oil in a pan on a medium heat and fry until crispy, move from pan onto a tray and chill.

Once chilled, add to the lamb breast mix.

lamb rack Remove all the fat and sinew from the rack and scrape each bone clean with the back of a knife. Place in a Sous Vide bag vacuum on full pressure and cook in a water bath at 58C for 30 minutes. Remove and chill in iced water for 1 hour. Remove the lamb from the bag and portion into 4 cutlets. In a frying pan with oil on a high heat. Season the cutlet with salt, place in the hot pan and sear quickly on each side. When all cutlets are seared, chill in the fridge.

Pastry Place all dry ingredients in a food mixer, with the lard and mix to a crumb so all lard is incorporated. Once fully mixed, slowly add the water and mix for 2-3 minutes. Remove the pastry from the mixer onto a clean surface

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FOUR 4

and bring together by hand. Divide into 4 and rest for 1 hour. Once rested, roll out to roughly 2mm in thickness.

Lamb bun Take 75g of the lamb breast. Mix and mould this evenly around the lamb cutlet, then cover this with the blanched savoy cabbage. Once this stage is completed, wrap in a single layer of crépinette. To build the bun, take a lamb portion and pierce the centre of the rolled pastry with the bone from the cutlet. Then, slowly mould the pastry and the lamb discarding any excess pastry. Glaze the lamb with egg yolks and bake in the oven at 185C for 12-15 minutes. Remove from the oven and rest for 5 minutes, then serve with the lamb sauce and salsa verde on the side.

tom'S RECIPES

South coast seabass with cep, oxtail & baby gem tarte fine

serves 2

100ml extra virgin rapeseed oil

200ml strong chicken stock

Ingredients

duxelle

METHOD

Seabass

500g Portobello mushrooms 100ml red wine

duxelle

2 140g portion wild seabass Flour Oil Butter and lemon juice for cooking

Blend Portobello mushrooms until almost a purée, add to a pan and cook on a medium heat until all moisture has evaporated. Add 100ml of red wine and cook again until evaporated, season with salt, cool and reserve.

Rocket Oil 50g rocket 100ml vegetable oil

Oxtail 500g oxtail 1 bottle red wine 750ml chicken stock Zest of 1 orange

Turnip and marmalade PurÉe Oxtail

4 round turnips 50g bitter marmalade 100ml water 50g butter

tarte fine 4 sheet feuille de brick pastry 100g melted butter 1 Spanish onion 10-15 thyme sprigs, leaves picked

to serve 3 medium ceps, cleaned and halved 2 baby gem lettuce, washed, halved, outer leaves removed

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FOUR 5

Soak oxtail for 24 hours in red wine. Drain and reserve wine, cook oxtail in a hot pan until brown. Pour over chicken stock and reserved wine, bring to the boil on a high heat then cover with a lid and braise in the oven at 140C for 3 hours. Remove oxtail from the liquor, once cooled flake all meat off the bone and reduce the cooking liquor to a thick

tom'S RECIPES

sauce consistency. Keep back 2 tablespoons of the sauce to finish the dish and bind the rest with the flaked meat. Season with salt and the zest of an orange.

Onions Finely dice the onion. Warm rapeseed oil in a hot pan, add onions and continue to cook on a high heat, stirring constantly for 2-3 minutes. This will help maintain freshness. Add picked thyme leaves and cook for a further minute, remove from the heat and chill.

melted butter and arrange each one on top of each other. Brush the final sheet with melted butter and place on top. Bake in the oven at 180C for 15 minutes until golden and crisp, cool a little then portion into equal rectangles.

Turnip and Marmalade purÉe Peel the turnips and slice thinly on a mandolin. Bring water and butter to the boil. Add the turnip and cook until soft. Drain the turnip and blend with the marmalade until smooth. Pass and season.

Rocket Oil Bring 100ml of rapeseed oil to 150C—have rocket ready in a blender jug. Pour the oil over the rocket and blend thoroughly. Season, pass and cool quickly.

Tarte fine Spread a thin layer of the duxelle on 3 of the 4 sheets of the pastry, then brush with

seabass Season the seabass with salt and dust the skin side with flour. On a medium heat add a little oil to a large frying pan and fry the fish skin side down for 4-5 minutes. Flip the bass and remove from the heat. Add a little butter and baste the skin, then add a splash of lemon juice. Remove from the pan.

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FOUR 6

to serve Heat a little oil in a frying on a medium heat and fry ceps for 1½-2 minutes on each side. Add chicken stock and reduce to glaze the ceps. In a saucepan, bring a little water and butter to the boil. Season with salt to taste and cook gem lettuce until tender, remove from the pan and blowtorch all over until charred. Warm the purée, oxtail, onion and oxtail sauce, set aside and keep warm. To build the tarte fine, spread 2 of the rectangles with the warmed oxtail mix and 2 with the warm onions. Then place on top of each other sandwiching the oxtail in the middle with the onion side facing up. Spread the warm purée across the plate, assemble the ceps and gem on the place and lay across the purée. Place the bass next to the tarte fine, drizzle with rocket oil and sauce as illustrated.

tom'S RECIPES

Tonka Bean Panna Cotta with Poached Plums, Plum Sorbet & Ginger Wine Jelly

Ingredients 90g per serving of the below: 1 ½ pint Double Cream ½ pint Milk 1 ½ leaves of Bronze leaf gelatine 4oz Sugar 12g Tonka Beans, chopped

25g glucose 300g sugar 150g egg white 5g ground ginger

50g honey 125g liquid glucose 60ml water 15g bicarbonate of soda

Ginger Wine Jelly ¼ pint ginger wine Gelatine for setting (1 leaf for 1/4 pint)

Poached PLUMS

plum sorbet

200g plums 50g caster sugar ½ Vanilla Pod

1kg plum purée 150g glucose 150g sugar

Liquorice Meringue

Honeycombe

65g water

325g caster sugar

METHOD Bring the milk, cream, sugar and tonka beans up to the boil. Remove from the heat and leave to infuse for ½ hour. Meanwhile soak the gelatine in cold water for ½ an hour. Squeeze out the gelatine and drop into the panna cotta mix. Whisk until dissolved and then pass through a fine sieve and pour into your moulds and set in the fridge till needed.

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FOUR 7

tom'S RECIPES

Poached PLUMS De-stone and quarter the plums and place in a bowl. Add the sugar and scraped vanilla pod and mix. Cover with clingfilm and place on top of a pan of simmering water and leave for 20 minutes. Remove from the heat and leave to cool.

whisking until cooked. Add the ground ginger and put into a piping bag. Pipe out and dry for 5 hours in a dehydrator.

ginger wine Jelly Bring the ginger wine to the boil. Add the soaked gelatine. Remove from the heat and pass into a container. Chill and set.

Liquorice Meringue Bring the water, glucose and sugar up to the boil and take to 119C. Slowly pour the hot mix onto whisking egg whites and leave until

plum sorbet Mix purée, sugar and glucose together and churn.

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FOUR 8

Honeycombe Line a baking tray with parchment paper. Bring the sugar, honey, glucose and water to a pale caramel about 151C. Whisk in the bicarbonate soda and pour onto the baking parchments. Leave to cool. Break the honeycombe and sprinkle on top of the panna cotta. Place some of the poached strawberries and a ball of ice cream on top of the panna cotta. A garnish of fennel herb or atsina cress is a great way to top the dish off.