International Copa Jerez - British Culinary Arts Team Menu Recipes
Proudly representing the UK we have a duo from the British Army Culinary Arts team - Shaun Collins and Vicky Leigh Smith.
Starter:
A pan fried scallop with black pudding, wilted spinach, Chanterells, carrot and orange butter sauce and spinach oil
Manzanilla Sherry- This dry, fresh and crisp wine although very delicate is ideally served with a variety of seafood and smoked dishes. The delicate flavour of the Scallop, strong flavour of the black pudding and the silkiness of the carrot and orange butter sauce makes this wine the perfect accompaniment for this modern twist to some classic Scottish flavours.
Ingredients (serves 4)
4 King Scallops (Hand picked in the Shell)
4 slices Black pudding
300g Fresh baby spinach
1/4 Nutmeg grated
Moldovan Sea Salt to season
Black pepper to season
1tbsp Olive oil
3 Organic carrots
1 Orange
4 Shallots
1/2 pint Manzanilla
2 Chicken Stock cubes
1/2pint Double cream
125g Butter
Directions
Clean scallops, season, pan-fry in a little oil, then turn and cook the other side.
Gently pan fry the black pudding in a little oil.
Place spinach into a hot pan with olive oil, add nutmeg, season and drain.
For the carrot and orange butter
Put the shallots, vinegar and Manzanilla into to a saucepan and slowly reduce to a near essence.
Add carrots and orange juice.
Add the stock and bring to the boil.
Add the cream and bring to the boil.
Strain and reserve the shallots.
Bring back to the boil then add cold butter and stir until the butter is incorporated into the sauce.
Blanch the spinach then add to ice water and strain.
Place in a blender with olive oil and blend for 5 minutes.
Strain through muslin.
Present and serve with accompanying wine.
Main:
Cannon of venison, dauphiniose potatoes, celeriac puree,
broad beans, chestnuts and raisins, game ravioli and a
rich game jus
Main Wine:
Sweet Oloroso Sherry - A delightful rich golden nutty brown wine although has a sweet taste there is very much a hint of dryness through the midpalate. Clearly this wine is perfect to accompany our fine Scottish Venison, with the creaminess of the potatoes, the nuttiness of the chestnut and broad beans and the sweetness of the raisins really enhancing the flavour of this wine exciting the palette.
Ingredients: (Serves 4)
1 Saddle of Venison
4 Fresh Lemons
1.5kg Maris Piper Potatoes
4 cloves of Garlic
1 pint Double cream
4 Chicken stock cubes
250g Butter
1/2 Celeriac
1kg Broad Beans (Frozen)
500g Fresh chestnuts
200g Raisins
150g OO Flour
7 Free range egg yolks
1g Saffron
1/2 pint Red wine
1/4 pint bottle Port
5 sprigs Thyme
250g Parsley
1tbsp Redcurrant jelly
10 drops Horseradish flavoured drops (from MSK ingredients code MSK-1651)
1/4 pint Sweet Oloroso
400g Shallots
2 Pigeons
15g Arrowroot
2tsp Honey
Directions
Cut the cannon from the Saddle of venison, reserve the left over meat.
Trim the meat and reserve the excess for the ravioli.
Pan-fry the cannon in nut butter then add lemon juice.
Place onto a cold tray and place in a hot oven for 5-6 minutes. Rest then carve.
For the Dauphiniose potatoes -
Shape potatoes.
Add stock to cream.
Add garlic to the cream liquor.
Layer potatoes in a deep buttered dish and cover with the stock, cream and garlic liquor.
Place in a hot oven till golden brown and cooked.
Cook celeriac until soft, blend until smooth adding butter and seasoning.
Blanch broad beans and shell.
Soak raisins in sherry until they are plump.
Sauté the chestnuts in butter until golden brown then add broad beans and raisins.
For the ravioli pasta -
Combine flour, egg yolks, saffron water and blend together. Put through a pasta machine on setting 6.
For the ravioli filling -
Fry off venison trimmings, shallots, thyme and parsley.
Add port, redcurrant jelly and red wine and reduce by half.
Strain and add horseradish.
Cool.
Brush the pasta with egg white before filling. Cut with a fluted cutter.
Cook in seasoned water until pasta floats.
Place shallots and Pedro Ximenez into a sauce pan.
Reduce by half.
Add the venison and pigeon stock and reduce until desired consistency.
Add honey to taste.
Present and serve with accompanying wine.
Sweet:
Chocolate soufflé with glazed raspberries,
chilled cream and sloe gin ripple
Desert Wine:
PX Sherry - A dark, creamy and oily brown wine with Christmas pudding on the nose, this wine complements this exciting dessert with the delicate flavours of the soufflé, the sharpness of the raspberries and the smoothness of the cream this wine served ice cold is perfect to bring all these fabulous flavours together.
Ingredients: (Serves 4)
170g Dark Chocolate 59 % Calletts
15g Cocoa powder
15g Raspberry powder (from MSK ingredients code MSK-0995)
15 drops Raspberry flavoured drops (from MSK ingredients code MSK-0218)
2 Free Range Egg yolks
4 Free Range Egg whites
Caster sugar (to line ramekin)
Butter (to line ramekin)
500g Organic Raspberries
1 bottle Sloe gin (reduced to syrup)
3/4 pint Double cream
2tbsp Condensed milk
1tbsp Glucose syrup
3 drops Red food colouring
1kg White Flour
2 drops Vanilla Extract
Directions
For the chocolate and raspberry soufflé -
Melt butter and line ramekin with butter and caster sugar place in the fridge.
Melt chocolate, add cocoa and raspberry powder, add raspberry aroma.
Add egg yolks.
Mix well.
Whisk egg whites until stiff the fold into the chocolate mixture.
Place into ramekins and then bake for approx 15 mins, serve immediately.
To glaze the raspberries -
Reduce sloe gin until thickened syrup.
Cool.
Coat raspberries in the syrup.
For the chilled cream -
Heat the double cream, condensed milk and glucose syrup together until combined then place into an ice cream machine.
For the sloe gin ripple -
Reduce sloe gin to thick syrup.
Add to the glucose syrup.
For the sable biscuit -
Add flour, sugar and soft butter in a bowl and mix to a sandy texture.
Add an egg and vanilla essence and mix until biscuit mixture is formed.
Present and serve with accompanying wine.
