Eat, Sleep, Nightshift, Repeat by Tommy Heaney

Tommy Heaney

Tommy Heaney

2nd October 2018

Eat, Sleep, Nightshift, Repeat by Tommy Heaney

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - this was Tommy's starter on Great British Menu.

Ingredients

  • Beans
  • 1kg cocoa de Paimpol beans or boleti beans
  • 3 litres chicken stock
  • 1 carrot
  • 1 leek
  • 1 white onion peeled and halved
  • 1 celery stick
  • 1 garlic clove
  • Sprig of thyme
  • 4 basil leaves bruised
  • 400g smoked pancetta
  • Egg
  • 6 duck eggs
  • 500g shredded filo pastry (kadaifi)
  • 20ml white wine vinegar
  • Consommé
  • 3ltr vegetable stock
  • 350g sourdough
  • 125g soy
  • Mushroom
  • 200g Shimeji mushrooms
  • 400g chestnut mushrooms
  • 200g chardonnay
  • 100g white wine vinegar
  • 2 garlic cloves
  • 50g sugar
  • Confit Tomato
  • 2 dozen vine, cherry tomatoes
  • 2 garlic cloves
  • 2 sprigs thyme
  • 15g sugar
  • 15g salt
  • Bacon foam
  • 500g smoked pancetta
  • 200ml milk
  • 400ml cream
  • 1sprig rosemary
  • 1 sprig thyme
  • 4 garlic cloves
  • 10g xanthan gum
  • Pancetta Crisps
  • 100g thinly sliced pancetta
  • Puffs Rice
  • 100g Wild Rice
  • 1 litre Rapeseed Oil

Method

Peel the beans and place in stock with carrots, onions, celery and leeks left whole, pour and cover with chicken stock and garlic, add pancetta whole bring to simmer for about 30 minutes.
Turn off heat and infuse with herbs
Poach duck eggs in boiling water with vinegar for 2 minutes, refresh in ice water.
Pack dry then roll in flour. Then roll in filo pastry.
Remove the crust from the sourdough and blend into breadcrumb consistency, toast in oven until golden brown.
Place all ingredients in a pan and reduce on a low heat until you reach soup consistency.
Remove from heat and vacpac.
Freeze and thaw, defrost in a j cloth and check for seasoning.
Add chardonnay, white wine vinegar, sugar and garlic and reduce by half.
Quarter the chestnut mushrooms and sweat down in oil. Add Shimeji mushrooms and combine with pickling liquid.
Blanc the tomatoes in boiling water, remove the skin. Combine sugar, salt, thyme and garlic and add all ingredients to the vacpac bag. Sous Vide at 80c for 1 hour.
For the bacon foam, add all ingredients to a vacpac bag and sous vied at 70c for 8 hours.
Pass and blend with xanthan gum. Place in a siphon gun with 2 C02 canisters.
For the pancetta crisps, place between 2 greaseproof trays and bake at 180c for 20 minutes.
For the rice, bring oil to 200c, fry rice for 30 seconds and strain.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.