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. Immediately drain and refresh in iced water. Stir the duck meat into the peas with the lettuce and mint. Finish with a garnish of pea shoots. Divide between 4 small serving pots. Change ), You are commenting using your Twitter account. Drain on a perforated tray and leaveto cool. BA has previously worked with Kerridge, including on its centenary menus. When ready to serve, heat the duck fat to 180°C and deep-fry the chips for about 6–7 minutes until goldenand crispy. Score the skin on the duck crown and rub in the ground mace. 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. Remove the duck breasts from the crown and fry, skin-side down for 2-3 minutes, or until the skin is crisp. Meanwhile, continue to cook the honey mixture until it caramelises and pour over the duck breasts. Drain and set aside. Remove the duck crown from the pan and set aside to cool. Remove the duck legs from the pan and set aside; add the honey and continue to cook until the honey has caramelised. Remove the chips from the oil and set aside to drain on kitchen paper. It’s not a complicated gumbo recipe. Roast in the oven for 10-15 minutes, or until the skin is crisp. 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. This week, we are pleased to congratulate both Declan and Alex on getting through to the semi finals of Young Chef Young Waiter 2019! My tweet that evening was: I want Tom Kerridge's duck + chips twice. Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Carefully cut the breasts from the crowns. Put all the faggot ingredients into a bowl and mix well until evenly combined. LONDON Tom Kerridge The Hand & Flowers, Marlow (finalist) Anthony Demetre Arbutus, London Tristan Welch Lauceston Place, London Judge: Jason Atherton. 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. Reviews of all the latest cookbook releases plus recipes. Place over a medium heat and take the honey to a dark golden caramel. 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. Make sure you're logged in and subscribed to view each edition. 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 … Place an ovenproof heavy-based frying pan over a medium-high heat. Heat a heavy-based frying pan over a medium high heat. Remove the pan from the oven and set aside to cool. Remove from the steamer and allow to cool, then chill until needed. 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. Divide and shape the mixture into 50g balls. Heat the oil to 180°C and fry the chips for 4-5 minutes, or until crisp and golden-brown. Change ). Transfer the pan to the oven and cook for 3½ hours or until the duck legs are soft. View Recipe VIEW RECIPE CHICKEN, HAM AND LEEK PIE. 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. The dishes designed by Tom Kerridge and made by … 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. Chicken Kiev with Parsnip and Pine Nut Rarebit £16.50. These ducks taste amazing and they’re from a small-scale producer – everything Great British Menu is about. What a personality and what a chef. Duck fat chips15 large potatoes for chipping2.5 litres duck fat for deep-frying. Set aside for serving. Immerse in a water-bath at 62°C and cook for 1½ hours. 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. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Leave them to cool in the duck fat. Remove theduck crowns from the pan and allow to cool. Mandarin Margarita Calle 23 Blanco Tequilla, Cointreau Blood Orange, Mandarin Purée, Yuzu Juice and Maldon Sea Salt £16.00. Blanch the chips in a pan of salted boiling water, for 4-5 minutes, or until just tender. Start the working day with The Caterer’s free breakfast briefing email, Sign Up and manage your preferences below. The menu will include pies which cost £4.50 (Image: British Airways) "So what is the Tom Kerridge-British Airways food like? This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. Cook the gravy until emulsified and reduced slightly. Deglaze the pan with a little of the chicken stock. 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. Just before serving, preheat the oven to 200°C/Fan 180°C/Gas 6. Early life. I remember one Saturday night after the banquet was televised, we did 84 covers and served 78 portions of duck in one sitting. 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. Add the remaining chicken stock to the pan and cook until the volume of the liquid has reduced by half. All you need to know about Veganuary, from plant-based menus to vegan hotel rooms. The highest official awards for UK businesses since being established by royal warrant in 1965. Celebrating 15 years of The Hand and Flowers, this book represents the journey we’ve been on. 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. 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. The man behind two Michelin-starred pub The Hand and Flowers, Tom Kerridge, has taken over the food offering in British Airways economy class. Tom Kerridge (born 27 July 1973) is a professional English chef who has worked mainly in the United Kingdom. Remove the chips from the fryer, drain and leave to cool. And then I finished the dish with a gravy that uses honey from the Waddesdon estate. 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. Add the duck legs, skin side down, and place in the oven for 10–12 minutes to crisp up. Increase the heat under the pan to caramelise the honey glaze then pour it over the duck breasts.Serve the duck breasts with the duck legs and peas, duck faggots, gravy and chips. See more ideas about tom kerridge, recipes, food. Preheat the oven to 205°C/Fan 185°C/Gas 6–7. Add the liquor to the duck bones and vegetables. Steam the duck faggots at 100°C for 20 minutes. 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. Change ), You are commenting using your Facebook account. Preheat the oven to 130°C. This site uses Akismet to reduce spam. Marlow-based chef, Tom Kerridge, has joined forces with British Airways as his food is set to be enjoyed on short-haul flights by passengers. 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Add the celery, onion and garlic and similarly colour until well browned. Josh Eggleton's duck liver parfait recipe combines a smooth parfait with a smoked duck breast. Great British Food Awards. The Great British Menu, Masterchef and Lose Weight for Good chef’s much-touted restaurant at The Jumeirah Carlton Tower was abruptly curtailed by the hotel in October 2017; that restaurant had been in the works since December 2016.. Now, the man behind Marlow’s The Hand and Flowers and The Coach — both … 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. Preheat the oven to 205°C/Fan185°C/Gas 6–7. People like Eric Chavot, Tom Kerridge, Gary Rhodes and Brian Turner worked there previously, so sometimes I felt like I’d sneaked into an A-list party.’ Tom’s next big break came in 2017 when he appeared on Great British Menu, winning the South West heats to make it to the final. To get to the final, you compete in ‘heats’, and in 2010, my cook-off location was Waddesdon Manor, which is near Aylesbury. Heat the oil in a frying pan. The partnership sees Kerridge design a new menu … 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. View Recipe VIEW RECIPE CHICKEN AND PRAWN GUMBO. Read more. Pour on enough duck fat to cover and bring to the boil over a medium heat. The Michelin-starred chef owns three pubs in Marlow – one being the Hand and Flowers, the first 2-Michelin-starred pub in the UK. http://www.caterersearch.com/Articles/2010/07/01/334144/meet-the-four-finalists-in-the-great-british-menu-2010.htm. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Place the lettuce into the stock and cover with a … Heat a little oil in a heavy-based ovenproof frying pan over a medium-high heat. Bloomsbury Absolute has bagged a cookbook from Tom Kerridge featuring recipes from his two Michelin-starred pub, the Hand & Flowers. Most recently viewers saw him on BBC's Saving Britain's pubs, which has made fans curious about Tom's own pub. I put it to the test with a sample box delivered to my house. When ready to serve, preheat the oven to 205°C/Fan 185°C/Gas 6–7. GREAT BRITISH MENU LINE-UP. Add the shallots and sweat for 10–15 minutes until softened. We already had a great little business, but Great British Menu became one of the most pivotal moments in the pub’s history. Set aside for later use. Preheat the oven to 130°C. Add the chopped carrots and colour until darkly caramelised. Sticky chops with great American smoky flavours, perfect with a fresh and crunchy slaw. LONDON Tom Kerridge The Hand & Flowers, Marlow (finalist) Anthony Demetre Arbutus, London Tristan Welch Lauceston Place, London Judge: Jason Atherton. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! 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He is now chef patron of the 2 Michelin-starred pub The Hand and Flowers in Marlow which he has had since 2005. Remove the duck bones and wings from the roasting tray and add them to the saucepan. Remove the duck legs to a plate and add the honey to the pan. Allow to caramelise, then pour over the duck legs and allow to cool. For a premium account we need your address. 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. Cook this duck breast recipe on a cold winters day Heat the duck fat in a deep-fryer to 140°C. See more ideas about tom kerridge, pub food, recipes. Prepare the duck by removing the legs and wings and set aside. The … Remove the legs and wings from the ducks and take out the wishbone (reserve for the faggots, gravy etc., see right and overleaf). ( Log Out /  Tie the star anise, cinnamon, black peppercorns, coriander seeds and fennel seeds up in a piece of muslin cloth. Meanwhile, remove the duck legs from the fat and place, skin-side down, into an ovenproof frying pan. Jul 22, 2017 - Explore Rosa DeSensi's board "Chef Tom Kerridige", followed by 884 people on Pinterest. Half-fill a deep, heavy-based saucepan with the duck fat and heat to 140°C. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. Heat a little oil in a large heavy-based saucepan over a medium-high heat. 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 … 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. Since an important part of our Hand & Flowers menu includes chips on the side (we’re a pub, after all), I decided to make the ultimate chips, cooked in duck fat. TOM Kerridge is a chef known across the globe for his British, French and fusion dishes. Fry the shallots in the butter for 4-5 minutes, or until softened. Jan 26, 2014 - Explore Rukhsana Saeed's board "Tom Kerridge ", followed by 912 people on Pinterest. It’s just full of flavour, so give it a go. Well it looked gorgeous on tv. Duck legs & peas2 duck legs1 star anise½ cinnamon stick10 black peppercorns1 tsp coriander seeds1 tsp fennel seeds1 tbsp rock salt2 bay leavesAbout 300ml duck fat500g freshly podded peas4 tbsp runny honeyA little vegetable oil for cooking2 large banana shallots, peeled and finely diced100ml chicken stock2 Gem lettuces, finely sliced20 small mint leaves. When ready to serve, heat a little oil in a saucepan over a medium heat. Cover and refrigerate until ready to cook. A sandwich, made with care and great flavours, can be a perfect meal and I hope the passengers enjoy my short haul menu.” But then there was Tom Kerridge. Remove the bones from the tray and add to the saucepan. See more ideas about Tom kerridge, Pub food, Food. Duck Pie with Chinese Master Stock Recipe - Great British Chefs Rich, gently spiced confit duck meat encased in a rich hot water crust pastry doused with an intense soy, Shaoxing and sugar master stock – what's not to love? Pour in the rest of the chicken stock and reduce down by half, to 1 litre. Format. Remove the backbone to leave the crown (keep the bones for the duck gravy). Cherry Ramos Neat Gin, Cherry Syrup, Cream, Lemon Juice, Lime Juice, Cherry Bitters, Egg White and Soda Water £16.00. Measure 1 litre of the gravy into a saucepan, add the butter and return the pan to the heat. 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. Place the reserved duck legs, rock salt, bay leaves and muslin bag of spices into a lidded pan and cover with the duck fat. Preheat the oven to 150°C/Fan 130°C/ Gas 2. GREAT BRITISH MENU LINE-UP. Weekly News The Hand & Flowers. It all added up to a winner. Kerridge, whose parents divorced when he was eleven, … Take out the wishbone and remove any excess fat and skin. • 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. 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. Remove the excess fat and skin, placing it all in a frying pan. Pass the liquor through a muslin lined sieve into a clean pan and skim off any excess fat from the surface. May 31, 2015 - Explore Jackie Dawson's board "TOM KERRIDGE", followed by 134 people on Pinterest. Game Terrine with Toasted Sourdough and Mushroom Butter … Sep 20, 2014 - Tom Kerridge's roast duck (Great British Menu winning dish) at the Hand & Flowers Once cooled, remove from the fat and place in the fridge. Heat the oil in a large saucepan and fry the carrots for 5-10 minutes, or until almost black. To prepare the duck2 large Aylesbury ducks, about 2kg each3 tsp ground mace. 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 the celery, onion and garlic and fry for 4-5 minutes. Tom Kerridge has been trying to open a restaurant in London for some time. Put the cut chips into a colander under cold running water to wash off some of the starches. Tie the spices together in a muslin bag and add them to the pan with the rock salt and bay leaves. Economy passengers on British Airways flights will now be able to enjoy his pub-grub on short haul flights. Remove the chips from the oil, set aside to drain on kitchen paper and season to taste with salt. View all posts by Andy Lynes. Put the duck legs into a large ovenproof pan or flameproof casserole. Avid viewers of the Great British Menu may recall a larger-than-life character bowling onto their screens for the first time in 2010. 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. 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. Change ), You are commenting using your Google account. A straight forward pastry in this one, so don’t be shy – give it a go. Season, to taste, with lemon juice. 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. © 2020 All rights reserved. Fry the chips for 8-10 minutes, or until the oil stops bubbling, which means that the moisture has been removed. Tom's Vegetable Gin, Mancino Secco Vermouth and Celery Bitters £16.00. Slice the duck breasts lengthways and serve with the chips, duck legs and peas, and gravy. Tom Kerridge & Claude Bosi return for the Mountain Gourmet Ski Experience, 12-15 March 2020, Courmayeur. So, to me, the obvious thing to cook was something with Aylesbury duck. 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. Meanwhile, flake the duck leg. ( Log Out /  He also fronts a number TV shows, including Food and Drink. Hold the faggots in the duck gravy until ready to plate up. Set aside until needed. Avid viewers of the Great British Menu may recall a larger-than-life character bowling onto their screens for the first time in 2010. ( Log Out /  He is now the first chef to cook at the banquet twice, as he also won the main-course round last year. 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. This month he announced a partnership with British Airways to create a new range of short haul food for the airline. Flake the meat from the duck legs and add to the pan. Place the reserved duck legs, rock salt, bay leaves and muslin bag of spices into a lidded pan and cover with the duck fat. 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. Score the skin on the duck crowns and rub in the mace. Tom Kerridge (Photo: Chris Jackson/Getty) Tom Kerridge was supposed to open a restaurant in London late last year. Add the peas and stock and bring to a simmer. Season with salt and pepper and add a little lemon juice if required. MENU-about--menu--Gallery-book-contact-menu Lunch / dinner. Preheat the oven to 180°C. Rotisserie of the Day: West End Farm Loin of Pork with Crispy Pig’s Head and Bread Sauce £17.50. 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. British Airways has partnered Michelin-starred celebrity chef, Tom Kerridge, who has designed a number of gourmet food items for the airline’s … Now carefully cut away the backbone; you should be left with the crown. Fat in a saucepan, add the shallots in the duck gravy until to... Stops bubbling has rendered out and the skin is crisp deep-fry the chips for 4-5 minutes, or crisp! And the skin is crisp salted boiling water, for 4-5 minutes or... Kerridge-British Airways food like the saucepan across the globe for his British, French and dishes... Similarly colour until well browned goldenand Crispy roast in the ground mace drain and leave to cool water. To cook until the duck breasts ( Log out / Change ), you are using! For 10–12 minutes to crisp up the tray and add the chopped carrots and colour until darkly caramelised through... To enhance your browsing Experience and provide you with additional functionality shoots, to me, the Hand and,! Gravy, gorgeous fat chips15 large potatoes for chipping2.5 litres duck fat chips and,! Them to the skies passengers on British Airways flights will now be able to his... Claude Bosi return for the Mountain Gourmet Ski Experience, 12-15 March 2020,.! Media Group Limited is a professional English chef who has worked mainly in the mace golden caramel or. Evening was: I want Tom Kerridge, including on its centenary menus serve with the duck legs are.... Pub food, food Eggleton shares his duck breast recipe, which means that moisture... The boil over a low heat to render the fat out high heat 17:30. ; you should be left with the rock salt and bay leaves portions duck. About 2kg each3 tsp ground mace steam the duck breasts from the fat and skin over medium!, black peppercorns, coriander seeds and fennel seeds up in a muslin bag and add a splash of Hand. Old Fashioned Celebrity chef Tom Kerridge ( born 27 July 1973 ) is a English! 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Website makes use of Cookies to enhance your browsing Experience and provide you with additional functionality scour the land unearth. The United Kingdom and butter to the skies and fennel seeds up in a pan of salted water! Colander under cold running water to wash off some of the Great British Menu is about at a variety British... Passengers on British Airways ) `` so what is the Tom Kerridge-British Airways food like at 62°C cook. Fans curious about Tom Kerridge has been trying to open a restaurant in for. On a cold winters day season 5 of the Hand and Flowers in Marlow which he has had 2005. And similarly colour until darkly caramelised and mint pies which cost £4.50 ( Image: British ). The land to unearth the very finest produce, celebrating Britain 's home grown food and for! Pub the Hand and Flowers, this book represents the journey we ve! Spices together in a pan of salted boiling water, for 4-5,., pub food, recipes 2-3 minutes, or until almost black may recall a larger-than-life character bowling their. Through a muslin bag and vacuum-seal on full pressure it caramelises and pour over the duck breasts from oil! And pepper and add them to the skies 134 people on Pinterest garnish with the (! Of our website 's content, especially during the COVID-19 crisis scour the land to the. Serve2 tbsp runny honey50g unsalted butterPea shoots, to me, the obvious thing cook! Produce, celebrating Britain 's home grown food 31, 2015 - Explore Rosa DeSensi 's board `` Tom,. Fat out it is a chef known across the globe for his British, French fusion. Group Limited is a company registered in England and Wales, company number 08713328 chef known across globe! A straight forward pastry in this one, so don ’ t be shy give! Patron of the day: West End Farm Loin of Pork with Crispy Pig ’ s full... 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