Food Winter 2018

Question 1

Olives

Answer 1

Petit Lucques, Languedoc

Firm creamy, elliptic green olive.

Question 2

Welsh Rarebit

Answer 2

Spiced roux: cayenne, English mustard, Guinness, Worcestershire sauce

Extra mature cheddar melted into paste (Keane’s cheddar or Lincolnshire Poacher)

Spread on grilled bread then toasted until it’s a molten golden goo.

Question 3

Jerusalem Artichoke
Red Onion
Olive

Answer 3

Autumnal, nutty warm salad

JAs caramelised in brown butter

Quarters of red onion tossed in sweet balsamic and roasted

Peppery watercress, mustard dressing and salty olives

(Cf book uses vinaigrette, not mustard and grills artichokes)

Question 4

Smoked mackerel
Pickled red cabbage
Horseradish

Answer 4

Smoked mackerel from ?Colchester (Essex smokehouse)

Horseradish, creme fraiche, lemon juice

Red cabbage ?pickling liquid

Question 5

White cabbage
Brown shrimp
Chervil

(Kohlrabi)

Answer 5

Finely shredded white cabbage
Sweet briney brown shrimp
Delicate grassy-menthol chervil
Tiny hits of salty caper
All married together with a bright fresh lemon oil dressing

(Fine slivers of kohlrabhi - brassica with crisp appleish texture and delicate cabbage flavour)

Question 6

Smoked cod’s roe
Soft boiled Egg
(Mustard/Water)Cress

Answer 6

Smoked cod’s roe blended with milk-soaked bread, garlic, olive oil and some lemon juice

Silky smooth, smokey and velvety
Emulsion
Crunch of grilled bread (or potato cake)
Ironey-dribbly egg yolk 
Touch of mustard cress to lighten the affair

Question 7

Roast bone marrow

Parsley salad

Answer 7

3 veal shin bones roasted until just before they’re melting in the middle

Parsley salad with shallots, capers, lemon oil

Wet salt, unbleached minerally french salt

Grilled bread

Fattiness of marrow, balanced by acidity from the salad and all brought into harmony with a good sprinkling of salt

Question 8

Fennel and Berkswell

Answer 8

Layered cake of sliced fennel and Berkswell

Firm sheep’s cheese

Sweet collapsing fennel and glorious cheesy curds of berkswell

(Served with dandelion, watercress, pickled walnut salad

Dressing:
Pickled walnut & liquor
Shallots
Capers
Extra virgin olive oil (evoo)
Malt vinegar (in pickling liquid)

Sulphites
Gluten
Nuts)

Question 9

Snails

Oakleaf

Answer 9

Whimsical salad evoking an English garden

Meaty garlicky buttery snails
nestled amongst soft oakleaf lettuce
sweet red wine shallots
crisp croutons
salty capers
and the grassy freshness of parsley

Question 10

Roast squash
(Goat’s/cow’s) Curd
Green Sauce

Answer 10

Variety of english squash, roasted (skin on), garlic, thyme, oo
Sweet, caramelised, warm & earthy

 Herbaceous Green sauce - soft herbs
Tarragon
Parsley
Mint
Dill
Pumpkin seeds
Coolea cheese (cf gouda, hard cow’s cheese, contains animal rennet) 
Garlic
Evoo
Lemon?

Question 11

Crispy Pig’s Cheek
Watercress
Radishes

Answer 11

Crispy, porky, fatty

Pig cheek salted and braised until tender, then wrapped in trencher bread and roasted so that the bread crisps up in the fat that renders off the meat and the pork is quivering in it’s own juices

Served in a salad of peppery watercress, crunchy radishes and bitter dandelion with a bit of mustardy heat and grassy fresh parsley and salty capers

Question 12

Ox heart
Chips
Ketchup

Answer 12

Ox heart marinaded in evoo and balsamic vinegar, grilled

Ketchup made with apples

Question 13

Smoked haddock
Leeks
Saffron

Answer 13

Haddock poached in smoked eel stock

Question 14

Dexter beef mince

Duck fat toast

Answer 14

Braised mince (ie cooked in liquid)
Carrots, leeks, tomatoes, red wine, Worcestershire sauce
Served with horseradish, creme fraiche, lemon juice, watercress

Question 15

Roast goose

Goose fat mash

Answer 15

Dark meat, cf duck, breast roasted
Very rich goose fat mash finished with stock
Pan sauce

Question 16

Salad

Answer 16

“Discipline applied to little gem”

Little gem
Spring onion
Mint
Lemon juice
Red wine vinegar (rwv)
Evoo
Sea salt black pepper

Question 17

New potatoes

Answer 17

Butter, parsley

Question 18

Mushy courgettes

Answer 18

Butter, garlic, falling apart

Question 19

Chard and mustard

Answer 19

Cider
Mustard
Olive oil
No dairy

Question 20

St Jude

Answer 20

Raw cow’s milk
Firm paste
Fresh, creamy, stanky
10 mins to serve

Question 21

Eccles cake

Lancashire cheese

Answer 21

Flaky puff pastry
Currants, butter and Demerara sugar filling
Sticky, sweet and spice

Question 22

Rice pudding

Raspberry jam

Answer 22

Comforting, warming creamy rice pudding

Sweet, tart jam

Question 23

Ginger loaf
Butterscotch sauce
(Spiced ice cream)

Answer 23

Also date loaf
Rich, dark, zesty, treacly, caramel
Warm and cold

Question 24

Dark chocolate terrine

Brandied prune

Answer 24

Set dark chocolate ganache

Boozy Agen prune soaked in brandy

Question 25

Treacle toffee ice cream

Answer 25

Ice cream, one scoop

Question 26

Apple sorbet

Polish vodka

Answer 26

One scoop
Vodka served as shot (unless as party, then affogato style)
Zubrowka, bison grass vodka

Question 27

Madeleines

Answer 27

Made fresh
Pillowy, buttery, crunch
15 mins to serve, 6 or 12

Question 28

Quail
Chickpea
Spring onion

Answer 28

Whole roast quail
Chickpea purée - tabasco, tahini, garlic, lemon, evoo
Whole spring onion

Question 29

Potted hare

Answer 29

Confit hare, pulled, spiced, mace, clove, bound in duck fat

120g/portion

Served w/sourdough toast and cornichons

Question 30

Mussels
Cider
Dill

Answer 30

Mussels steamed in Breton cider

Shallots, fennel and dill

Question 31

Ox heart
Beetroot
Pickled walnut

Answer 31

Ox heart marinaded in balsamic and evoo

Grilled to pink and finely sliced

Salad of watercress, shallots, beetroot, pickled walnut, pickled walnut dressing