Robin Williams Laughs and Cooks Alongside Martha Stewart - Martha Stewart
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Robin Williams Laughs and Cooks Alongside Martha Stewart - Martha Stewart
Michelin star chef Matt Worswick creates a Roasted Anjou pigeon and Weiss chocolate sauce recipe
Michelin Star Chef Matt Worswick from The Latymer restaurant at Pennyhill Park creates a Roasted Anjou pigeon recipe with wild mushroom vol au vent, cep and Weiss chocolate. The Weiss chocolate is a 65% smoked chocolate from Ritter Courivard ( Matt cooks the pigeon on the bone, takes off the breast and serves this with a wild mushroom vol-au-vent, and Weiss chocolate sauce.
See Matt’s full recipe below or click here:
Get more pigeon recipes here:
RECIPE & METHOD
Pigeon
Anjou pigeon 1
Red wine jus
25kg veal bones (alcohol reduction)
22 pigs trotter split
3 bottles ruby port
20 beef knuckles
3 bottles red wine
2 large tins tomatoes
3 bottles sherry
2 bulbs garlic
0.5 bunch thyme
Method
Roast of veal bones and knuckles until golden at 180c. Reduce tins of tomatoes by half and add to stock pots with bones and garlic and thyme. Cover with water. Reduce alcohol separately to a glaze and add to stock after it has simmered for 6 hours and pass off from bones. Reduce stock to a jus consistency and pass through double muslin.
Mushroom ketchup
3kg chestnut mushrooms (reduction)
45g Maldon sea salt
240g red wine
170g red wine vinegar
9g gellen type F
2 shallots
4 cloves
Method
Pulse mushrooms in thermomix until broken down. Mix with salt and be very rough and vigorous with mixing in to release as much juice as possible. Leave to hang in fridge overnight and keep juice.
Combine all reduction ingredients and reduce to 25g of juice
Weigh in thermomix 780g mushroom juice and 20g of reduction and 9g gellen type F
Set thermo to 100c and mix until reaches 95c and turn onto full speed for 1 minute and scrape sides and mix again a further minute. Chill over ice until set and re-blitz until smooth gel consistency. Bottle till required.
Mixed wild mushroom duxelle
250g trompette mushrooms finely chopped
250g girolles finely chopped
250g chanterelles finely chopped
250g shitake mushrooms finely chopped
200g shallots finely chopped
20g shop brought mushroom ketchup
5g truffle oil
Method
Sweat shallots in pan, when translucent add the mushrooms and cook out all the juices from the mushrooms until they start to go dry, season with truffle oil and ketchup and salt. Chill until required.
Vol au vant
1 block pure butter puff pastry
Egg wash
Fluted Pastry cutter 50mm
Fluted pastry cutter 30mm
method
Cut the puff pastry into quarters evenly.
Using rolling machine between parchment paper roll to 3mm thickness.
Chill down pastry then cut with the 50mm fluted cutter to create the base.
Then cut again with the 50mm cutter then again with the 30mm cutter on the same disc to create a ring to go over the base, make 3 ring and egg wash each one and place on top of the base.
Bake in oven @180c fan speed 2 with a perforated tray on top to stop the cases rising too far. Bake for 30 minutes.
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Pates and Terrines with Ariane Daguin
Ariane Daguin, founder and owner of D'Artagnan, discussing various pates at the De Gustibus Cooking School in New York City.
A long forgotten dish: Roman Pie (Rabbit, Cheese & Macaroni) ◆ 1940s / WW2 Era Recipe
★ About: Roman pie, commonly filled with a mixture of rabbit (or fowl), cheese, cream and macaroni, was once a dish regularly spotted in cookbooks or on the menus of restaurants or formal banquets from the late 19th Century to the middle of the 20th. But their appearance was fleeting and 80 years later by the 1950s, they seemed never to be mentioned of in print again.
Nearly another 80 years has passed since this WW2 version was published, and we believe that the Roman Pie is due a comeback. Written around the time that Roman Pies were on their way out of the limelight, this recipe pleasantly surprised us.
As far as pies go, this one is nice and light; great for summertime, and especially a picnic as it's a solid little thing and easy to transport.
Regarding the meat:- Truth be told, one of us had never eaten rabbit before and the other had but a very long time ago, so we relied on our butcher's instructions when it came to things such as cooking time and what to look out for when carving. Rabbits aren't in season at the moment in Britain, so ours was farmed rather than wild and therefore had a subtler flavour. If you are able to order in a wild rabbit you may use a little more onion or seasoning. If you'd rather use a different sort of meat, the next choice is 'fowl' - half of any you like, from chicken to guineafowl. Cook a whole one and use the rest the next day in another dish so that nothing goes to waste.
Earlier Roman Pies:- The earliest recipe we could find for Roman Pie is from The Godey’s Lady’s Book (Volumes 80–81, L.A. Godey, 1870) which is a very similar recipe to this one. It reads: ‘Boil a rabbit; cut all the meat as thin as possible. Boil two ounces of macaroni very tender, two ounces of Parmesan or common cheese, grated, a little onion, chopped fine, pepper and salt to taste, not quite half a pint of cream. Line a mould, sprinkled with vermicelli, with a good paste. Bake an hour, and serve it with or without brown sauce. Cold chicken or cold game may be used for this pie instead of a rabbit.’
Our Additions:- We should mention that we did add a few ingredients to the original recipe to boost the dish where we could, but I'm sure this would've been expected by the authors - especially with the roasting of the meat. The ingredients that we added are marked with a ✎ below.
Finally, the eagle-eyed of you might notice that the original ingredients list says ¼ oz of margarine and lard, which would be an eighth of an ounce of each. We have taken this to be a mistake; it should be a ¼ lb (4oz altogether, 2oz each) which is what you would usually expect for a short crust pastry proportionate to the other ingredients mentioned. We have reflected this in the ingredients list below and in our video.
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★ Ingredients:
For the short crust pastry:
½ lb / 227g Plain Flour
2 oz / 57 g of Lard
2 oz / 57 g of Margarine
Water
✎ 1 Egg
For the meat:
½ a Rabbit or Fowl, jointed (we used rabbit)
1 small Onion, or ½ a medium/large one
✎ Salt and Pepper to season
✎ Thyme
✎ Olive Oil
Other filling ingredients:
2 ½ oz / 71 g Grated Cheese (we used Mozzarella)
1 ½ oz / 43 g Macaroni - use a type already shaped as small rings if you can
Salt and Pepper to season
¼ pint / 142 ml Cream (we used single cream)
To serve with:
Fresh Parsley
Tomato Sauce, from the same book (see link below)
★ Full instructions:
★ For the Tomato Sauce:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)
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♪ Music: White River by Aakash Gandhi