DAVE COULSON’S GREAT BRITISH MENU RECIPES

Find out everything you need to know about Dave Coulson's Great British Menu recipes. The ingredients, the inspiration and the personal stories behind them...
DAVE COULSON'S GREAT BRITISH MENU RECIPES

STARTER

‘I SIGNED UP TODAY, IT ONLY TAKES TWO MINUTES!”

My sous chef’s sister is a doctor in the NHS. I asked her who her heroes are and she replied with, ‘the true heroes are the people kind enough to donate their organs and blood to save the lives of others’. This inspired my dish as the finest cut of offal is veal sweetbread and to represent the blood I will be making a puree from French black pudding. This will be accompanied by a pastry cylinder filled with veal heart tartar and garnished with things I think would compliment them.

DAVE COULSON'S GREAT BRITISH MENU RECIPES

INGREDIENTS:
4 veal sweetbreads
20g Ultratex
Elderberry vinegar
4 boudin noir
100ml double cream
10 button mushrooms
10g fermented wild garlic
10g cep powder
2 fueille de brick pastry
1 veal heart
1 punnet beech mushrooms
6 grelot onions
Plain flour
Salt
Butter
Rapeseed oil
Vegetable oil
Truffle oil
Smoked powder
Autumn truffle
1 carrot, 1 leek, 1 onion, 1 stick celery, 1 star anise, fennel seeds, coriander seeds (for court bouillon) 

EQUIPMENT:
Thermomix
Vac-pack machine and bags
3 squeezy bottles
Plates
Side plates

METHOD:

Court bouillon – take 1 carrot, 1 leek, 1 onion, 1 stick celery, 1 star anise, fennel seeds, coriander seeds and bring to boil – 5 minutes.

Sweetbreads – blanch in court bouillon for 30 secs – 1 min, refresh in iced water and remove membrane – 10-15 minutes.

Black pudding – peel and chop black pudding. Cook in cream, blend until smooth – 15minutes.

Elderberry vinegar – thicken with Ultratex and bottle – 3minutes. 

Mushrooms & onions – lightly pickled in vac-pack – 5 minutes. 

Fueille de brick pastry – roll around cylinder and bake in oven – 10 minutes. 

Fermented wild garlic – chop – 1 minute.

Elderberry dressing – rapeseed oil, elderberry vinegar, smoke powder, truffle oil. Bottle & shake – 1 minute. 

Veal heart – chop finely and season with dressing, add some of the pickled mushrooms and onions – 10minutes. 

Onion rings – thinly slice grelot onions, flour and deep fry – 5minutes. 

Button mushrooms – clean mushrooms – 1 minute.

Set up for service – 10minutes.

Pan fry sweetbreads, fill pastry rolls – 5 – 6 minutes.

Plate dishes – 5 minutes.


FISH

‘MY COD, I BET ME MAM HAS SEEN SOME TROTTERS’

My mum has worked very hard for the NHS for 22 years as a chiropodist. Her dedication has always been an inspiration to me and I think this is where I get my ethic for hard graft from. So this being the fish course, I have chosen a lifetime family favourite, cod! The meat is firm and meaty and will be served, just cooked, and as an individual flake from a beautiful North Sea cod – the best I think. The chiropodist element is the skin from pig’s trotters dehydrated and turned into a crispy scratching with the meats used as well as crab in a sweetcorn puree. I think you can guess where the inspiration for variations of sweetCORN came from…

 DAVE COULSON'S GREAT BRITISH MENU RECIPES

INGREDIENTS:
1 large side of North Sea cod
4 dehydrated pig’s trotters
8 fresh heads of sweetcorn
300ml double cream
Butter
3 lemons
Blue corn flowers
1kg brown crab
1 jar huitlacoche mushrooms
20g dehydrated sweetcorn
Rapseed oil
Soy sauce
Chicken stock

EQUIPMENT:
Thermomix
Deep fat fryer
Squeezy bottles
Plates

METHOD:

Cod – prep and brine. – 30 minutes (including brine time).

Sweetcorn – juice 4 of the corns, cook and stir until thick – 25 minutes.

Sweetcorn – 2 sweetcorn roasted in husk on solid top glaze with soy – 20 minutes.

Sweetcorn – shave 2 of the corns with a mandolin. Reserve best pieces – 4 minutes.

Cod – pat dry fish and store at room temperature – 1 minute.

Brown crab – cook brown crab in boiling salted water. Refresh in iced water. Pick the meats. – 20 minutes.

Brown crab & huitlacoche mushroom dressing – mix brown crab and mushrooms in thermomix and add rapeseed oil – 10 minutes.

Crab sauce – boil crab shells in chicken stock. Reduce to a sauce – 1 hour.

Scorched cream – boil and burn double cream. Set in fringe. – 1 hour.

Sweetcorn & crab puree – stir white crab meat into sweetcorn puree – 2 minutes.

Set up for service – 5 minutes.

Cod – pan roast cod in rapeseed oil. Rest. – 7 minutes.

Pig’s trotter – deep fry – 1 minute.

Plate dishes – 4 minutes.


MAIN

“THANK YOU GUYS! YOU SAVED MY MRS! WOULD LOVE TO TREAT YOU TO A CHINESE TAKEAWAY!”

For the main course I wanted to thank the heroes of the Great North Air Ambulance Service. They airlifted my partner to safety after a horrendous road accident she suffered and helped in saving her life. She was hit by a car and left in a coma for eight days but has made a great recovery thanks to the amazing work by all involved in her rescue. If it weren’t for the Air Ambulance Service’s quick reaction, we would never have met or had our beautiful son Thomas whom has just turned one. Being a chef means I don’t often have a lot of time to host dinner parties – so, if we are entertaining guests, we like to order a take-away!  Our favourite… Chinese food! This is my version of my partner’s favourite dish from our local shop and what I would have ordered for all the heroes who save the lives of people everyday. I hope to have the opportunity to thank you with this meal. A Chinese-inspired spicy beef and broccoli dish made with the finest Northumbrian wagyu beef and flavours and textures of Asia.

DAVE COULSON'S GREAT BRITISH MENU RECIPES

INGREDIENTS:
800g Northumbrian wagyu ribeye (on the bone)
100g Northumbrian wagyu fat
100g Denver-cut Northumbrian wagyu
15 Lindesfarne oysters
4 heads of broccoli
1 carrot
1 cucumber
1 tin water chestnuts
1 packet vermicelli rice noodles
XO sauce
1 bunch spring onion
Pickled ginger
Fish sauce
Sesame oil
Black sesame seeds
Korean chilli flakes
8 cloves garlic
Savoy cabbage kimchi
6 grelot onions
1 punnet micro spring cabbage
2 red chillies
1 thumb ginger
Punnet micro coriander
Sriracha sauce
Kecap manis
Five spice
Corn flour
Vegetable oil
Salt
1 slice white bread
1 punnet rocket flowers

EQUIPMENT:
Thermomix
Deep fat fryer
Squeezy bottles
Japanese barbeque
Plates
Skewers

METHOD:

Wagyu fat – dice fat, marinate in salt, corn flour and five spice – 1 hour 10 minutes.

Oysters – open oysters, wrap eight in thinly sliced Denver-cut wagyu. Skewer and chill (2 per skewer) – 10 minutes.

Oyster puree – blend oysters and slice of bread. Slowly add vegetable oil in thermomix. Season with lemon juice and salt – 25 minutes.

Broccoli puree – blanch broccoli in salted boiling water, drain, add cream and garlic. Blend until smooth – 15 minutes.

Chinese condiment – blanch garlic, chilli, onion and ginger in milk five times and refresh in iced water each time. Deep fry at 140°c until crispy – 30 minutes.

Kimchi vegetable salad – season water chestnuts, cucumber and carrot with XO sauce, fish sauce, sesame oil, sesame seeds, chilli flakes, spring onion and garlic – 10 minutes.

Grelot onion – scorch on solid top – 5 minutes.

Northumbrian wagyu ribeye – seal until golden and fat begins to melt in a hot pan then roast at 200°c for 10 minutes until medium rare. Rest for 15 minutes. – 40 minutes (total).

Set up for service – 5 minutes.

Glaze beef in sriracha sauce and kecap manis.

Noodles and wagyu beef fat – deep fry at 190°c until crispy – 1 minute.

Plate dishes – 5 minutes.


DESSERT

“BELLA’S FAVORITE”

During my preparation for the Great British Menu, my good friend’s daughter, Bella, has been battling against Neuroblastoma. She is my inspiration and a little hero! I called the family to find out her favourite sweet things, which are caramac, strawberries and rice pudding. Based upon this, I have created this dessert of buttermilk rice pudding, roasted white chocolate, strawberries and meadowsweet.

DAVE COULSON'S GREAT BRITISH MENU RECIPES

INGREDIENTS:
300g pudding rice
300ml buttermilk
300ml milk
100ml condensed milk
2 oranges (rind)
3 vanilla pods
1 star anise
1 cinnamon stick
1 bottle meadowsweet cordial
Ultratex
50g wild rice
2 punnet strawberries
10g powdered meadowsweet
200g sugar
200g white chocolate
1 tin rice pudding  

EQUIPMENT:
Kitchen aid
Thermomix
Deep fat fryer

METHOD:

Dilute the meadowsweet with stock syrup, bring to the boil and add the gelatine. Cook for three minutes then set in blast chillier for 15 minutes. Half the strawberries then mix sugar and meadowsweet and compress – 5 minutes.

Blend tin of rice pudding, pass and bottle – 5 minutes.

Rice pudding – mix rice, milk, buttermilk, condensed milk, two orange zest, vanilla pods, star anise and a cinnamon stick. Cover with tin foil and bake at 140°c for 90 minutes then blast chill. Remove the skin and then crisp up in the oven until like a tulle – 2 hours.

White chocolate – roast to a caramac colour at 110°c for 90 minutes (stirring every 10 minutes).

Puffed white rice – fry in hot oil at 220c dry on paper towel and dust with icing sugar – 10 minutes.

Spread the chocolate and sprinkle with wild rice.


peaceandloaf.co.uk

Related Stories