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Nan's a sauce of inspiration; Great British Menu's Richard Bainbridge shows Marion McMullen how to put a new twist to some classic dishes.

TOP chef Richard Bainbridge has been rattling the pots and pans in the Great British Menu kitchen.

He's been part of this year's BBC contest to come up with a banquet to mark the 100th anniversary of the Women's Institute.

Bainbridge, former head chef at the Michelin-starred Morston Hall, is now running his first solo venture, Benedicts in Norwich, and has come up with new looks for some great British dishes, including prawn cocktail.

He says: "This was always the highlight in my nanny's house.

"She would start to make the Marie Rose sauce and me and my sister thought she was a magician as it was the 80s and everything came out of a pack, bottle or tin!

"So this was special." Try some of Richard's recipes below and go to for restaurant details.

MUSHROOMS ON TOAST WITH VENISON (serves 4) THIS is a beautifully simple dish that is classy and grown up.

Perfect as a starter or as a main course.

INGREDIENTS 1 x venison loin (trimmed and ready for roasting) 50g salted butter 4 x slices of sourdough 200g British girolles 1 small shallot finely chopped 10g flat leaf parsley, chopped 30g 90 per cent bitter dark chocolate Rapeseed oil for frying METHOD 1. Pre-heat the oven to 180degC. 2. Place a small frying pan onto a high heat. Lightly season the venison loin with salt.

Once the pan is hot add a splash of rapeseed oil to the pan and carefully place the loin into the hot pan.

3. Turn the venison loin round slowly until well coloured all over.

This should take about five minutes.

4. Then place in the oven for eight mintues turning every two minutes.

Once cooked, remove and allow to rest for at least 10 minutes before serving. 5. Place a frying pan on a medium heat and add the butter. Once butter is melted and starting to foam, add the sourdough and colour on both sides until a lovely golden colour.

Season lightly with sea salt.

6. Place a small pan on a high heat and line with rapeseed oil, add the girolles and season with a little salt.

After about two minutes add the chopped shallots and parsley, remove from the heat and strain on kitchen towel.

Check seasoning and keep warm until ready to serve.

To serve: PLACE the sourdough in the middle of the plate, add girolles on top of the bread, slice the venison and place on top of the mushrooms. Just before serving grate your dark bitter chocolate on top.

PRAWN COCKTAIL (serves 4) INGREDIENTS 500g peeled prawns 2 whole baby gems 8 cherry tomatoes (washed and halved) 1/2 cucumber (washed, peeled and cut into cubes) 2 slices of stale sourdough Fresh raspberries (washed) For the Marie Rose sauce: 2 egg yolks 1tsp cider vinegar 1tsp dijon mustard 50ml whisky of your choice or to taste 250ml rapeseed oil 4 drops of tabasco 1tsp Worcestershire sauce 1tbsp tomato ketchup METHOD 1. Place egg yolks into a bowl with the vinegar and mustard and whisk.

Slowly start to add the rapeseed into the egg mixture while you are continuously whisking (you can do this in a food processor if you wish).

Once all the oil has been added it should start to look like a rich golden mayonnaise. 2. Now add the tomato ketchup, Worcestershire sauce, tabasco and the whisky to taste. Place in fridge until needed.

This will keep for up to four days.

To make the sourdough Tc rumb: 1. Take the stale sourdough and place in a food processor and blend until a rustic crumb. (larger than usual fine crumbs).

Place a small frying pan on a high heat.

Once hot, add a little rapeseed oil and add the crumb. Fry off until golden and crisp.

2. Remove from heat and place the crumb onto a tea towel to drain. This will keep for up to four weeks in an airtight container.

For the baby gem 1. Slice the baby gem in half, length ways. Heat a frying pan on a medium heat. 2. Once hot, line the pan with rapeseed oil, sprinkle the half of baby gems with salt, lay in the pan and colour on one side until golden and light crisp.

Remove from the pan.

For the prawns Lightly wash the prawns and season with salt, pepper and a little lemon juice.

To T dress 1. Place the baby gem in the middle of the serving plate.

Sprinkle the prawns over the baby gems.

2. Place your tomatoes and cucumbers over and around the prawns.

Take a few raspberries per person and rip apart over the whole dish.

Spoon a big spoon full of the Marie Rose sauce where you see it fit and last sprinkle the sourdough crumb all over the dish just before serving.


BLACKBERRY TEA CAKE (makes 4 tea cakes) INGREDIENTS For the sponge base: 250g plain flour 8 medium eggs 250g caster sugar 60g melted butter For the blackberry mousse and melted chocolate: 230g water 145g sugar 85g glucose 400g blackberry juice reduced to 100g 40g egg white powder 3 sheets gelatine 250g of nice cooking chocolate METHOD To make the sponge: 1. Pre-heat oven to 190degC and line a 20cm cake tin with baking paper. 2. Place the eggs into a mixing bowl with the sugar and mix on high speed until the mixture has doubled in size.

Remove from the machine and fold the flour gently taking care not to beat down the egg mixture to much. Do the same with the melted butter.

Now slowly pour the sponge mix into your lined cake tin.

Place in the oven for six to nine minutes or until your cake tester comes out clean.

3. Once cooked remove from the oven and turn out onto a cooling rack. Allow the sponge to cool.

Once cooled, using a cutter of your choice, cut the sponge into discs ready for you to pipe the mousse on top.

To make the blackberry mousse and melted chocolate: 1. Place the gelatine into cold water to soften.

2. Put 65g of the water, 120g sugar and all glucose in a pan and slowly bring to 121degC. 3. Put the rest of water, sugar and egg whites into a bowl or Kenwood machine.

Start to whisk until the egg whites are whipped to soft peaks. 4. While you continue to whisk the eggs, slowly pour in the hot sugar syrup (best to pour down the side of the bowl to avoid it splashing hot sugar everywhere). Add the drained gelatine and the reduced blackberry juice to the mixture and mix well.

Place into a pipping bag ready to pipe onto your sponge bases. 5. Place a pot of water on the stove top and bring to the boil, place the chocolate into a bowl, place over the boiling water and allow the chocolate to melt.

To assemble the tea cakes: PLACE the sponge discs onto a tray with a little space in between.

Using the pipping bag full of mousse, pipe your tea cake to whatever size you like as this will be the tea cake what dreams are made of.

Once piped, place in the fridge to set for one to two hours.

Remove from the fridge and using a fork, slide under your tea cake and dip into the warm chocolate to coat all over.

Place back in the fridge for the chocolate to set.

Once the chocolate is set, get the kettle on and position yourself in to the middle of the living room and let the afternoon drift away!

Tastes great served with crumbed T biscuits and a blackberry sorbet.

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Title Annotation:Features
Publication:The Birmingham Post (England)
Article Type:Recipe
Date:Sep 10, 2015
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