tom'S RECIPES

Pork and Mushroom Terrine with Dill, Pickles & Toasted Sourdough

PHOTOGRAPHY BY JEAN CAZALS

Serves 2 Mushroom layer 4 star anise 500g button mushrooms 2tsp coriander Ingredients 250ml ruby port 2tsp fennel seeds

Pork Terrine poultry jelly Pickled onions 500g pork belly 1 turkey drumstick 10/12 baby onions, peeled 500g pork shoulder 4 shallots 250g bacon 4 celery sticks pickled Cucumber 350g pigs liver ½ red pepper ½ cucumber deseeded 200g diced onion 100ml soy sauce 40g dill 25g butter 50g runny honey 1 ½ tsp thyme leaves 2l good chicken stock Pickled Mushrooms 6 juniper berries 3 leaves gelatine 10/15 button mushrooms, 3 raw slices 1tsp cracked black pepper reserved 2 cloves pickle liquor 500g white wine vinegar 2 bay leaves 250g caster sugar 2tbsp brandy 10 white peppercorns pickle liquor 2tbsp red wine ½ cinnamon stick 250g caster sugar

FOUR I 1 tom'S RECIPES

10 white peppercorns and on a low-medium heat, reconstitute the Pickle Liquor ½ cinnamon stick mix until soft. Add all ingredients into a saucepan and on 4 star anise a high heat, bring mix to the boil. Once boil- 2tsp coriander Poultry jelly ing, remove from the heat and infuse until 2tsp fennel seeds Remove all the meat from the drumstick and cool. place the meat, along with the bone, in a Truffle butter tray and roast in the oven at 185C for 25-30 Pickled onions 10g black truffle minutes until golden brown. Remove from the Place the onions in a Sous Vide bag and 5g truffle oil oven, place the bones and meat into a suit- cover with 1/3 of the pickle liquor. Vacuum 150g soft unsalted butter able saucepan. Place the roasting tray on the and cook at 90C for 30 minutes until ten- Salt to season stove, set to a medium heat, add the honey der. Remove from the bath and chill. The and caramelize until dark brown. Then add remaining 2/3 of the liquor will be divided METHOD the soy and a small amount of chicken stock between the cucumber and mushrooms. to deglaze the tray and scrape all the roast- PORK terrine ing juices and sediment into the saucepan pickled cucumber Using the coarse setting of the mixer, mince with the bones. Cover with the rest of the For the pickled cucumber, pour liquor into all the meat and offal and mix well. On a chicken stock and bring to the boil on a high a jug blender with the dill and blend until medium heat, melt the butter, add the diced heat. Chop the red pepper, celery and shallot smooth. Portion the cucumber into 2cm onion and cook until soft. Once cooked, and add to the stock. Reduce heat to a sim- batons, place in a Sous Vide bag with the chill, then add to the minced meat along mer and bring the stock down by 1/3. Pass green liquor and vacuum on full pressure. with blended herbs, spices, salts and alco- stock into another pan and discard all bones Leave in the fridge. hol. Place in a terrine mould with 3-4 layers and vegetables and reduce by 1/3. While the of cling film, making sure to leave a good 2 stock is simmering, soften the gelatine in cold pickled mushrooms inches of cling film overhanging. Add the mix, water. Once stock is at liquid level measure at For the mushrooms, warm the remaining pack in tightly and cover with the overhang- 1 pint, add the softened gelatine and whisk liquor, pour over the mushrooms and cool in ing cling film. Put in an oven at 70C and cook until fully melted. the fridge. until the core reaches 70C. Once cooked, remove and press lightly with an appropriate To finish truffle butter weight and chill. Remove from the mould, scraping away any Mix all ingredients together and season. impurity or fats. Place the terrine on a cooling With a warm spoon roche individual por- Mushroom LAYER wire and smooth a thin layer of the mushroom tions. In a food processor, pulse blend the mush- mix on the top of the terrine. Then, transfer to a rooms, then transfer onto a baking tray lined fridge and ladle the warm stock over the mush- to serve with parchment paper. Place in an oven at rooms. Once one layer has set, repeat the pro- To plate the dish, toast a slice of sourdough. 85C to dehydrate; this can take up to 12 cess until you have a layer of jelly roughly 1cm Place a slice of the terrine, sliced pickles, hours until fully dry. Place the dehydrated thick. Let this chill fully for 2 hours, then with a butter, slices of raw mushrooms and dill mushrooms into a saucepan with the port, hot knife trim the sides to tidy it up. sprigs on the toast as illustrated and serve.

FOUR I 2 tom'S RECIPES

Essex lamb bun with sweetbreads & salsa verde

Serves 4 ¼ tsp cayenne pepper freeze. Once fully frozen, blend and reserve, ready for serving. Ingredients lamb sauce 750g lamb bones Lamb Sauce Lamb, RACK & BREAST 2l good chicken stock Roast lamb bones in the oven at 180C for 30- 1 large rack lamb, French, trimmed 3 yolks for glazing 35 minutes until dark brown. Place the roast 10 dark savoy cabbage leaves, blanched Oil for cooking lamb bones in a suitably sized saucepan, add 150g crépinette, soaked in water overnight chicken stock and bring to the boil on a high 1 lamb breast (bone in) pastry heat. Then, reduce heat to a simmer until 100g veal marrow, cleaned and soaked 250g strong flour reduced by 1/3, skimming and discarding any 75g lamb sweetbreads 50g polenta excess fat from the top of the sauce. Once ½ tsp bicarbonate reduced by 1/3, strain into another pan and salsa verde ½ tsp Maldon salt discard bones. Place back on the heat and 50g flat parsley, blanched and chopped 75g lard, 1cm diced reduce on a medium heat until the sauce 15 anchovies 90ml water coats the back of a spoon. Remove from the 1 garlic clove heat and chill, reserving 70g to mix with the 15 capers METHOD bone marrow. ½ shallot, diced ½ lemon zest Salsa Verde Lamb breast 25g olive oil Blend all of the ingredients in a food Cut lamb breast into 3 pieces down through ½ tsp salt processor, then add to Pacojet beaker and the rib bones. In a large frying pan, warm

FOUR I 3 tom'S RECIPES

a little oil on a high heat and carefully place Once chilled, add to the lamb breast mix. and bring together by hand. Divide into 4 and the lamb piece in the pan. Sear until golden rest for 1 hour. Once rested, roll out to roughly brown on the skin side, move, chill, then lamb rack 2mm in thickness. place in a Sous Vide bag with 200ml of Remove all the fat and sinew from the rack chicken stock. Vacuum on full pressure and and scrape each bone clean with the back Lamb bun cook in a water bath at 90C for 8 hours. of a knife. Place in a Sous Vide bag vacuum Take 75g of the lamb breast. Mix and mould Remove from the bath and discard stock. on full pressure and cook in a water bath at this evenly around the lamb cutlet, then cover When cool enough to handle, flake the meat 58C for 30 minutes. Remove and chill in iced this with the blanched savoy cabbage. Once away from the bone removing all the fat and water for 1 hour. Remove the lamb from the this stage is completed, wrap in a single layer sinew and keep warm. bag and portion into 4 cutlets. In a frying pan of crépinette. with oil on a high heat. Season the cutlet with lamb Sweetbreads salt, place in the hot pan and sear quickly on To build the bun, take a lamb portion and Remove outer membrane and wash each side. When all cutlets are seared, chill in pierce the centre of the rolled pastry with the the sweetbreads. Dry off and place in a the fridge. bone from the cutlet. Then, slowly mould the SousVide bag, vacuum at full pressure and pastry and the lamb discarding any excess cook in a water bath at 65C for 30 minutes, Pastry pastry. Glaze the lamb with egg yolks and remove from the bath and chill in iced water. Place all dry ingredients in a food mixer, with bake in the oven at 185C for 12-15 minutes. Once chilled, cut sweetbreads into 2cm dice the lard and mix to a crumb so all lard is Remove from the oven and rest for 5 minutes, and dust with flour. Heat a small amount of incorporated. Once fully mixed, slowly add then serve with the lamb sauce and salsa oil in a pan on a medium heat and fry until the water and mix for 2-3 minutes. Remove verde on the side. crispy, move from pan onto a tray and chill. the pastry from the mixer onto a clean surface

FOUR I 4 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 500g Portobello mushrooms Seabass 100ml red wine duxelle 2 140g portion wild seabass Blend Portobello mushrooms until almost a Flour purée, add to a pan and cook on a medium Oil Rocket Oil heat until all moisture has evaporated. Add Butter and lemon juice for cooking 50g rocket 100ml of red wine and cook again until 100ml vegetable oil evaporated, season with salt, cool and Oxtail reserve. 500g oxtail Turnip and marmalade PurÉe 1 bottle red wine 4 round turnips Oxtail 750ml chicken stock 50g bitter marmalade Soak oxtail for 24 hours in red wine. Drain Zest of 1 orange 100ml water and reserve wine, cook oxtail in a hot pan 50g butter until brown. Pour over chicken stock and tarte fine reserved wine, bring to the boil on a high heat 4 sheet feuille de brick pastry to serve then cover with a lid and braise in the oven 100g melted butter 3 medium ceps, cleaned and halved at 140C for 3 hours. Remove oxtail from the 1 Spanish onion 2 baby gem lettuce, washed, halved, outer liquor, once cooled flake all meat off the bone 10-15 thyme sprigs, leaves picked leaves removed and reduce the cooking liquor to a thick

FOUR I 5 tom'S RECIPES

sauce consistency. Keep back 2 tablespoons melted butter and arrange each one on top to serve of the sauce to finish the dish and bind the of each other. Brush the final sheet with Heat a little oil in a frying on a medium heat rest with the flaked meat. Season with salt melted butter and place on top. Bake in the and fry ceps for 1½-2 minutes on each side. and the zest of an orange. oven at 180C for 15 minutes until golden Add chicken stock and reduce to glaze the and crisp, cool a little then portion into equal ceps. In a saucepan, bring a little water and Onions rectangles. butter to the boil. Season with salt to taste Finely dice the onion. Warm rapeseed oil in and cook gem lettuce until tender, remove a hot pan, add onions and continue to cook Turnip and Marmalade purÉe from the pan and blowtorch all over until on a high heat, stirring constantly for 2-3 Peel the turnips and slice thinly on a mandolin. charred. minutes. This will help maintain freshness. Bring water and butter to the boil. Add the Warm the purée, oxtail, onion and oxtail Add picked thyme leaves and cook for a turnip and cook until soft. Drain the turnip and sauce, set aside and keep warm. further minute, remove from the heat and chill. blend with the marmalade until smooth. Pass To build the tarte fine, spread 2 of the and season. rectangles with the warmed oxtail mix and Rocket Oil 2 with the warm onions. Then place on top Bring 100ml of rapeseed oil to 150C—have seabass of each other sandwiching the oxtail in the rocket ready in a blender jug. Pour the Season the seabass with salt and dust the middle with the onion side facing up. Spread oil over the rocket and blend thoroughly. skin side with flour. On a medium heat add the warm purée across the plate, assemble Season, pass and cool quickly. a little oil to a large frying pan and fry the fish the ceps and gem on the place and lay skin side down for 4-5 minutes. Flip the bass across the purée. Place the bass next to the Tarte fine and remove from the heat. Add a little butter tarte fine, drizzle with rocket oil and sauce as Spread a thin layer of the duxelle on 3 of and baste the skin, then add a splash of illustrated. the 4 sheets of the pastry, then brush with lemon juice. Remove from the pan.

FOUR I 6 tom'S RECIPES

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

Ingredients 25g glucose 300g sugar 50g honey 90g per serving of the below: 150g egg white 125g liquid glucose 1 ½ pint Double Cream 5g ground ginger 60ml water ½ pint Milk 15g bicarbonate of soda 1 ½ leaves of Bronze leaf gelatine Ginger Wine Jelly 4oz Sugar ¼ pint ginger wine METHOD 12g Tonka Beans, chopped Gelatine for setting (1 leaf for 1/4 pint) Bring the milk, cream, sugar and tonka beans Poached PLUMS plum sorbet up to the boil. Remove from the heat and 200g plums 1kg plum purée leave to infuse for ½ hour. Meanwhile soak the 50g caster sugar 150g glucose gelatine in cold water for ½ an hour. Squeeze ½ Vanilla Pod 150g sugar out the gelatine and drop into the panna cotta mix. Whisk until dissolved and then pass Liquorice Meringue Honeycombe through a fine sieve and pour into your moulds 65g water 325g caster sugar and set in the fridge till needed.

FOUR I 7 tom'S RECIPES

Poached PLUMS whisking until cooked. Add the ground ginger Honeycombe De-stone and quarter the plums and place and put into a piping bag. Pipe out and dry Line a baking tray with parchment paper. in a bowl. Add the sugar and scraped vanilla for 5 hours in a dehydrator. Bring the sugar, honey, glucose and water pod and mix. Cover with clingfilm and place to a pale caramel about 151C. Whisk in on top of a pan of simmering water and leave ginger wine Jelly the bicarbonate soda and pour onto the for 20 minutes. Remove from the heat and Bring the ginger wine to the boil. Add the baking parchments. Leave to cool. Break leave to cool. soaked gelatine. Remove from the heat and the honeycombe and sprinkle on top of the pass into a container. Chill and set. panna cotta. Place some of the poached Liquorice Meringue strawberries and a ball of ice cream on top Bring the water, glucose and sugar up to the plum sorbet of the panna cotta. A garnish of fennel herb boil and take to 119C. Slowly pour the hot Mix purée, sugar and glucose together and or atsina cress is a great way to top the dish mix onto whisking egg whites and leave until churn. off.

FOUR I 8