Fashionable British with a classical aspect is how Nigel Mendham likes to cook dinner: “I begin with the components which might be in season after which I give you some concepts to create a dish round them,” he explains.
Preferring his cooking to do the speaking, Mendham’s ardour for creating scrumptious delicacies has been recognised by various accolades, together with a Michelin star and three AA Rosettes for his stint on the prestigious Samling Resort within the Lake District. However it’s his newest function, as govt head chef at Dukes London lodge’s signature restaurant Thirty Six, that has given him a stage for his newest enterprise, the British Larder menu.
Marrying seasonal components, sourced from high British suppliers, with timeless culinary traditions, he explains the inspiration behind the challenge stems from “requests for easy, home-cooked meals”.
Mendham has give you some British classics – with a twist, discovering modern methods to “put a special tackle every dish to make it my very own”.
Drawing on his childhood – summers spent choosing clams and crabbing on the Norfolk coast, earlier than going dwelling to cook dinner along with his mom – nostalgic dishes on the menu embody Fish And Chips, Lobster Thermidor and Pineapple Upside Down Cake.
Strive Mendham’s classics for your self…
1kg mushrooms, plus a choice of wild mushrooms to serve (most supermarkets inventory these)
40g flat leaf parsley
1tsp curry powder
1 bay leaf
1 sprig thyme
Salt and pepper
Contemporary mushroom ravioli to serve (non-obligatory)
Finely cube the greens and cook dinner with the curry powder till tender. Add the herbs and water, then simmer for 45 minutes.
Cross by way of a muslin fabric, after which return to the warmth and scale back to 380ml. Verify seasoning.
Prepare dinner your wild mushrooms (sauteeing for round eight minutes ought to do it).
Serve the consomme in dishes with the wild mushrooms. To make the dish heartier, add some recent ravioli.
SOUTH DOWNS VENISON WITH PARSNIP, PEAR, CHARRED SPROUTS AND SULTANA REDUCTION
South Downs venison with parsnip, pear, charred sprouts and sultana discount
3-4kg venison saddle (you’ll be utilizing the loins so might simply ask your butcher for venison loins to serve 4)
300ml vegetable inventory
50ml double cream
200g purple sprouts, with the tops on (although customary, trimmed varieties will work simply as nicely)
Salt and pepper
Parsnip crisps to serve, non-obligatory
For the sultana discount
1 bay leaf
For the pear puree
540g recent pear juice (purchased or made)
6g agar-agar (obtainable at Lakeland, Waitrose and Ocado)
Lemon juice for seasoning
To make the pear puree, convey the pear juice to simmer, whisk within the agar-agar after which convey to the boil, whisking repeatedly for 2 minutes. Put in a container and chill. When set, lower into items and mix till easy. Season with lemon juice and salt.
To organize and cook dinner the parsnips, peel after which from the thick finish, slice into one-inch items till you get midway down the parsnip, then put aside. With the parsnip that’s left, lower into small items.
Soften the butter in a heavy-bottomed saucepan till foaming. Add the parsnip and a pinch of salt, cowl and cook dinner slowly till tender. Add the vegetable inventory and produce to the boil. Add the double cream and produce to the boil once more, then mix till easy. Verify the seasoning then put aside.
To make the sprouts, clear them (conserving among the outer leaves for garnish) after which convey a big pan of water to the boil. Boil the sprouts for 4 to 5 minutes, put into ice water, after which drain. Reduce the cooked sprouts in half and saute in a heavy-based frying pan. Season and put aside.
To make the sultana discount, combine the entire components collectively, place in a pan, cowl and simmer for 20 minutes. Take away the bay leaf, after which mix till easy and put aside.
When prepared, if utilizing a venison saddle, take away the loins and all sinew. Pan fry the loins in a big frying pan for 2 minutes on both sides, after which take away from the pan and permit to relaxation.
To plate up, heat the blended parsnips and organize with the venison loins on high. Organize your sprouts on the plate, together with the pear puree, garnish with parsnip crisps (non-obligatory) and sprout tops and drizzle with the sultana discount.
Pineapple the other way up cake
For the cake:
Tinned pineapple slices (in juice not syrup, drained nicely)
150g self-raising flour
1tsp baking powder
200g caster sugar
1/2 vanilla pod
1tbsp melted butter
For the roasted pineapple
1 complete pineapple
100ml pineapple juice
Zest of 1 lime
2tsp lime juice
100g unsalted butter
For the custard:
150ml double cream
1 vanilla pod
4 egg yolks
30g caster sugar
For the cocnut ice cream:
5 egg yolks
400ml coconut milk
150ml condensed milk
250g coconut puree (obtainable from well being meals outlets or make your personal by blitzing recent coconut with somewhat water)
Lime juice, to style
Coriander cress (non-obligatory)
For the coconut ice cream, whisk the egg yolks till pale and creamy.
Convey the coconut puree, milk and condensed milk to the boil in a pan. Pour the combination over the eggs, after which return to the pan and cook dinner till thick sufficient to coat the again of a spoon.
Sieve, season with rock salt and lime juice. Freeze and churn. (Add the stabiliser on the finish however earlier than freezing, if utilizing)
To make the cake, set the oven to 160C. Caramelise the pineapple slices then put aside.
Sieve collectively the flour, baking powder and salt.
Separate the eggs. Whisk the egg whites to type tender peaks, after which slowly add the caster sugar and whisk till stiff.
Whisk the egg yolks and vanilla till thick and yellow, then fold into the egg whites. Subsequent fold in your flour combination, adopted by the melted butter.
Into particular person moulds, place one ring of pineapple in every, after which half fill with the cake combination.
Bake till golden brown and a knife comes out clear. Enable to chill.
For the roasted pineapple, peel the pineapple and take away the core, then lower into one-inch cubes. In a mixing bowl, combine collectively the pineapple juice, lime juice and lime zest.
Add the pineapple cubes and marinate for 12 hours.
When prepared, take away from the liquid and dry on paper towel.
Warmth a big non-stick pan. Add the pineapple cubes, turning so that every one sides take color. Add the butter and cook dinner for an additional one minute. Put aside.
For the custard, convey the milk, cream and vanilla to simmer in a pan.
Whisk the eggs and sugar collectively till pale and creamy, then pour within the milk combination and proceed to whisk. Return the combination to the pan and cook dinner till thick sufficient to coat the again of a spoon.
Sieve and put aside.
When prepared, toast the desiccated coconut. Plate up the cake and roasted pineapple, garnish with a scoop of ice cream, coriander cress (if utilizing) and a sprinkle of toasted desiccated coconut.