DAVID'S MENU
David Thomas' menu included the following dishes:
SMOKED SALMON CHEESE CAKE
Serves up to 8 as a first course
Ingredients (for the base):
3 oz water biscuits
3 oz butter
3 tablespoons of fresh parsley, chopped
Freshly ground black pepper
Ingredients (for the filling):
2 large eggs, separated
8 oz soft full fat cheese
Grated rind and juice of ½ lemon
6fl oz crème fraiche
1 oz powdered gelatine
6 oz smoked salmon, chopped
Freshly ground black pepper
Garnish - mayonnaise
Fresh parsley, chopped
Method
Starting with the base, wash and finely chop the parsley. Crush the biscuits with a rolling pin until there are no large pieces, but they are not yet simply a powder. Melt the butter, remove from the heat and stir in the crushed biscuits. Season generously with pepper. Stir in the chopped parsley. Take an 8” baking tin with a loose base, lightly oil the interior and spread the biscuit mixture evenly, smoothing off with the back of a spoon. Refrigerate.
Separate the eggs and set aside the whites. Put the yolks in a large bowl and add the cheese, lemon rind and juice, crème fraiche and a seasoning of black pepper. Beat until smooth.
Put about 4 tablespoons of cold water in a small saucepan and sprinkle the gelatine on top. Leave for a few minutes until the gelatine forms a sort of slushy cake, then heat gently until it is all melted. Fold the gelatine solution into the cheese and egg mixture, distributing them evenly. Beat the egg whites to the ‘stiff peaks’ stage and then fold very gently into the filling. Immediately turn the mixture into the prepared tin, smoothing off the top. Refrigerate for several hours.
When ready to serve, ease the sides of the cheesecake from the tin and use the base to release the cheesecake. Spread the sides of the cheesecake generously with mayonnaise and press the chopped parsley into it until you have green sides to the cheesecake. Serve in wedges like any other cheesecake.
CANETON MA POMME
Serves 4 as a main course
Ingredients:
4 duck breasts
4 small apples, granny smith or similar
16 fl oz cider (dry vintage type)
5 fl oz crème fraiche
Large sandwich loaf
Olive oil for frying
1 oz flour (preferably sauce flour)
1 oz butter
Lemon juice
Method
Peel and core the apples, leaving them whole, and coat with lemon juice to stop the browning. Carefully remove the skin from the duck using a sharp knife, but replace the now detached skin on the breasts. Put them in a roasting dish and season (under the skin).
Cut all crust from the loaf, leaving a neat rectangular block. You are now going to cut out the interior crumb leaving a box without a lid, with walls ¼” thick. Using the bread knife, carefully cut along one of the long sides, leaving a ¼” wall, and judging how deep you need to go (¼” from bottom). Do this on all four sides, making sure the corners meet neatly. Remove the crumb, at first with your fingers, and then finishing off with a spoon to level off the bottom.
Roast the duck breasts for about 25 minutes in a medium oven. The detached skins will baste and protect the breasts during cooking.
Bring the cider to simmering point and gently poach the apples until tender but still al dente (about 5 minutes - do not overcook). Keep them warm on the serving dish. Make a roux by melting the butter in a thick saucepan and stirring in the flour, cook gently for about 5 minutes but do not allow to start browning. Add any liquor from the duck (but only a very little fat, of which there will be plenty) to the cider. Add the hot cider little by little until you have a good coating sauce. Keep warm.
In a frying pan, shallow fry the bread box one side at a time in slightly smoking hot oil, gently splashing oil into the interior so that it cooks as well. Fry until a good golden brown (this can be done 1 hour in advance and than reheated for a few times in the oven if necessary). Put in the centre of an oval serving dish and arrange the apples around the outside. Place the duck breasts on end inside the box discarding the skins. Finish the sauce with the crème fraiche, then pour the sauce into the box until it is full. Hand remaining sauce in a separate jug.
When serving you will need to display the complete dish first, then cut up the box. One loaf will do up to about 8 portions. Delicious with new or mashed potatoes and a green vegetable.
Serves 4 as a main course
Ingredients:
4 duck breasts
4 small apples, granny smith or similar
16 fl oz cider (dry vintage type)
5 fl oz crème fraiche
Large sandwich loaf
Olive oil for frying
1 oz flour (preferably sauce flour)
1 oz butter
Lemon juice
Method
Peel and core the apples, leaving them whole, and coat with lemon juice to stop the browning. Carefully remove the skin from the duck using a sharp knife, but replace the now detached skin on the breasts. Put them in a roasting dish and season (under the skin).
Cut all crust from the loaf, leaving a neat rectangular block. You are now going to cut out the interior crumb leaving a box without a lid, with walls ¼” thick. Using the bread knife, carefully cut along one of the long sides, leaving a ¼” wall, and judging how deep you need to go (¼” from bottom). Do this on all four sides, making sure the corners meet neatly. Remove the crumb, at first with your fingers, and then finishing off with a spoon to level off the bottom.
Roast the duck breasts for about 25 minutes in a medium oven. The detached skins will baste and protect the breasts during cooking.
Bring the cider to simmering point and gently poach the apples until tender but still al dente (about 5 minutes - do not overcook). Keep them warm on the serving dish. Make a roux by melting the butter in a thick saucepan and stirring in the flour, cook gently for about 5 minutes but do not allow to start browning. Add any liquor from the duck (but only a very little fat, of which there will be plenty) to the cider. Add the hot cider little by little until you have a good coating sauce. Keep warm.
In a frying pan, shallow fry the bread box one side at a time in slightly smoking hot oil, gently splashing oil into the interior so that it cooks as well. Fry until a good golden brown (this can be done 1 hour in advance and than reheated for a few times in the oven if necessary). Put in the centre of an oval serving dish and arrange the apples around the outside. Place the duck breasts on end inside the box discarding the skins. Finish the sauce with the crème fraiche, then pour the sauce into the box until it is full. Hand remaining sauce in a separate jug.
When serving you will need to display the complete dish first, then cut up the box. One loaf will do up to about 8 portions. Delicious with new or mashed potatoes and a green vegetable.
CREPE SUZETTE
Serves 4
Ingredients (for the pancake):
4 oz plain flour
2 large eggs
8 fl oz milk, mixed with 3 fl oz water
Pinch of salt
Olive oil
8 squares of greaseproof paper
Ingredients (for the sauce):
4 oz butter
3 freshly squeezed oranges
Grated rind of 1 orange
Juice of ½ lemon
1 tumbler of Cointreau, Grand Marnier or brandy
Method
Make the pancakes well in advance. Combine the flour, eggs and salt and add the milk and water mixture gradually until you have a batter the consistency of single pouring cream. If your mixture is too thick, so will your pancakes be. Leave to stand.
Heat the oil in a suitable pan until slightly smoking and pour of any excess. Coat the pan with the thinnest possible layer of batter, repairing any holes with extra drops. Turn after a minute or two, cook briefly on the second side and then slide on to the first square of greaseproof paper. In this way, build a stack of pancakes interleaved with greaseproof paper. Set aside until needed.
Heat your largest frying pan and melt the butter and sugar. Add the orange rind and juice and lemon juice (optional), along with about 1/3 of the Cointreau. When nicely bubbling, add the pancakes one by one, folding each into quarters as you do so. Cook for a minute or two, then gently heat the remaining Cointreau in a small saucepan. When warm, pour over the pancakes and set alight. Serve immediately.
Serves 4
Ingredients (for the pancake):
4 oz plain flour
2 large eggs
8 fl oz milk, mixed with 3 fl oz water
Pinch of salt
Olive oil
8 squares of greaseproof paper
Ingredients (for the sauce):
4 oz butter
3 freshly squeezed oranges
Grated rind of 1 orange
Juice of ½ lemon
1 tumbler of Cointreau, Grand Marnier or brandy
Method
Make the pancakes well in advance. Combine the flour, eggs and salt and add the milk and water mixture gradually until you have a batter the consistency of single pouring cream. If your mixture is too thick, so will your pancakes be. Leave to stand.
Heat the oil in a suitable pan until slightly smoking and pour of any excess. Coat the pan with the thinnest possible layer of batter, repairing any holes with extra drops. Turn after a minute or two, cook briefly on the second side and then slide on to the first square of greaseproof paper. In this way, build a stack of pancakes interleaved with greaseproof paper. Set aside until needed.
Heat your largest frying pan and melt the butter and sugar. Add the orange rind and juice and lemon juice (optional), along with about 1/3 of the Cointreau. When nicely bubbling, add the pancakes one by one, folding each into quarters as you do so. Cook for a minute or two, then gently heat the remaining Cointreau in a small saucepan. When warm, pour over the pancakes and set alight. Serve immediately.