'Fields of Gold'

tom anglesea

tom anglesea

18th April 2019
tom anglesea

'Fields of Gold'

GBM main course recipe by Tom Anglesea


  • Pâté reduction
  • 125ml Madeira
  • 125ml Port
  • 100ml brandy
  • 2g black pepper
  • 2 x garlic cloves, peeled and thinly sliced
  • 2 shallots, peeled and thinly sliced
  • 17g salt
  • 5g thyme
  • 5g bay leaf
  • Pickled onion
  • 100ml apple cider vinegar
  • 100g sugar
  • 100ml water
  • 5 x white baby onions, peeled and halved
  • Chicken mousse
  • 2 x large chicken breasts
  • 2 x egg whites
  • 150g double cream
  • Brine
  • 5l water
  • 350g salt
  • Guinea fowl
  • 2 x Guinea fowls
  • Brine (from above)
  • 1kg smoked pancetta, thinly sliced on a meat slicer
  • 80g barley miso
  • 1kg caul fat, washed
  • 10g transglutaminase
  • Chicken mousse (from above)
  • 1 tbsp olive oil
  • Liver parfait
  • 500g Guinea fowl livers
  • Pâté reduction (from above)
  • 5 x whole eggs
  • 300g butter
  • 100g duck fat
  • Corn broth
  • 330g Green Giant tinned sweetcorn
  • 20g barley miso
  • 150g milk
  • 150g double cream
  • 100g cold butter, diced
  • Mushroom caramel
  • 75g butter
  • 250g chestnut mushrooms, thinly sliced
  • 20g honey
  • 150ml water
  • 10g soy sauce
  • 10ml sherry vinegar
  • Lavoch
  • 170g white flour
  • 50g wholemeal flour
  • 15g yeast
  • 125g water
  • 100g butter, melted
  • 30g rolled barley
  • Corn
  • 2 x fresh corn cobs
  • 50g butter
  • 200g shiitake mushrooms, cleaned, trimmed and diced
  • 2 x tarragon sprigs, leaves picked and chopped
  • Powdered ceps
  • 100g dried ceps
  • Black garlic purée
  • 2 x black garlic bulbs, peeled
  • 5g agar agar
  • 20g sherry vinegar
  • Salt, to taste
  • To serve
  • 1 x chestnut mushroom, halved and sliced thinly on mandoline
  • 1 black Wiltshire truffle, thinly sliced on a mandoline


Pâté reduction
1. Place all the ingredients in a pan and simmer for 45 minutes, until reduced to a syrup.
2. Remove the bay and thyme. Blitz the reduction in a Thermomix until smooth.
Pickled onion
1. Place the vinegar, sugar and water in a small pan. Bring to the boil. Cool and reserve.
2. Blanch the onions in boiling, salted water for 1 minute, then refresh in iced water to stop them cooking.
3. Vacuum seal the onions with the pickle liquor. Leave overnight.
4. Separate the onion ‘petals’ to create cups. Dry thoroughly.
Chicken mousse
1. Scrape the breasts with a spoon until they turn to a pulp and freeze for 10-20 minutes.
2. Place in a cold Thermomix and blend until smooth, add the egg white and cream and blend until smooth season with salt.
1. Heat 1l of the water and add the salt, stirring until dissolved. Remove from the heat and combine with the remaining water.
Guinea fowl
1. Submerge both birds in the brine for 6 hours.
2. Lay the pancetta slices so that they overlap to create two ‘sheets’. Chill overnight.
3. Remove the breasts of the birds and trim to fillets. Remove the thighs and debone.
4. Place the breasts between 2 sheets of cling film and bash with a meat hammer until flat. Repeat with the leg meat.
5. Weigh the meat and mix with 10% barley miso (e.g. if the meat weighs 750g, use 75g miso).
6. Lay cling film onto the benchtop, three layers thick.
7. On top of the cling film, lay out a sheet of caul fat in a 30 x 20 cm rectangle. Lay a pancetta ‘sheet’ on top.
8. Place the breasts on top of this.
9. Sprinkle a small amount of transglutaminase (meat glue) on top of the breasts. Spread the chicken mousse over, then place the leg meat on the top.
10. Roll up tightly in the cling film to create a ‘log’ and tie tightly.
11. Repeat with the other bird so you have 2 ballotines.
12. Vacuum pack the ballotines individually. Cook in a waterbath at 70°C for 30 minutes. Chill.
13. Unwrap the ballotines and pat dry with kitchen paper.
14. Pour the oil into a pan over a high heat. Cook the ballotine for 5 minutes, or until coloured on all sides.
Liver parfait
1. Add the livers to the reduction and blend for 1 minute.
2. Gradually add the eggs.
3. Melt the butter and the duck fat together and slowly add to the Thermomix.
4. Blend for 1 minute.
5. Pass through a chinois.
6. Place the mix in a shallow 1/3 Gastronorm pan
7. Cling film the pan and steam at 85°C for 12-17 minutes, or until just set. Chill until needed.
Corn broth
1. Blitz the sweetcorn, miso, milk and cream in a Thermomix for 2 minutes.
2. Pass through chinois, then bring to boil in a pan. Whisk until slightly thickened.
3. Whisk in the butter.
Mushroom caramel
1. Melt the butter in a pan. Add the mushrooms and cook slowly for 10 minutes, until very dark. Strain, reserving the butter.
2. Add the honey to the mushrooms and cook over a low heat for 10 minutes to caramelise, then add the water to deglaze.
3. Blend until smooth, gradually add the reserved butter, whilst blending to achieve an emulsion. Then season with the soy sauce and sherry vinegar.
1. Preheat oven to 180°C.
2. Mix the flours and yeast in a stand mixer. Slowly add the water to form a dough.
3. Knead for 5 minutes.
4. Dust the work surface with flour. Roll the dough out, feed through a pasta machine, reducing the thickness of the pasta each time and dusting with flour before each roll.
5. Roll out into sheets through a pasta machine.
6. Cut into rectangles. 5 x 10cm.
7. Brush with butter and sprinkle over the rolled barley
8. Bake in oven for 15 minutes.
1. Bring a pan of water to the boil. Add the corn in its husk and cook for 10 minutes.
2. Chargrill in husks for 5 minutes, until golden brown.
3. Cut the kernels off.
4. Heat the butter in a pan until foaming. Fry the shiitake and corn for 2 minutes add the tarragon and drain on kitchen paper.
Powdered ceps
1. Whizz the ceps in a spice grinder until a fine powder is achieved.
Black garlic purée
1. Weigh the garlic and place in a small pan with an equal weight of water and the agar agar. Bring to a boil to rehydrate, then transfer to a Thermomix and blitz until smooth.
2. Pass through a sieve, then season with sherry vinegar and salt.
To serve
1. Heat the mushroom caramel and place on the bottom of the dish.
2. Spread the parfait on the lavosh and top with pickled onion, raw chestnut mushroom slices and cep powder.
3. Place the corn kernels and mushrooms on the mushroom caramel, top with the sweetcorn broth and splinkle over the truffle.
4. Cut the ballotine into slices and place next to the corn.
5. Serve the lavosh and parfait on the side.

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