Importing from overseas by Shauna Froydenlund

Shauna Froydenlund

Shauna Froydenlund

2nd October 2018

Importing from overseas by Shauna Froydenlund

Importing from overseas by Shauna Froydenlund - this was Shauna's starter on Great British Menu.

Ingredients

  • For the garam masala spiced potato terrine and crispy potato glass
  • 3kg Desiree potatoes (large), washed and peeled
  • 1kg Ghee
  • 2 tbsp garam masala
  • 1 tbsp ground fenugreek
  • ½ tbsp fine salt
  • 8x Curry leaves
  • 2x Large banana shallots
  • 1x Large chipper potato
  • For the pickled cauliflower and red onion
  • 100g Caster sugar
  • 100ml Water
  • 150ml White wine vinegar
  • 1 tsp Mustard seeds
  • 1 tsp Ground turmeric
  • 1 tsp Chilli flakes
  • 1x Small red onion
  • 1x Small head of cauliflower (reserve the trim for the puree)
  • For the roasted cauliflower and cumin puree
  • All the cauliflower trim from the pickled cauliflower, roughly chopped
  • 250g Block unsalted butter
  • 100ml Chicken stock
  • 500ml Double cream
  • 1 tsp Cumin seeds
  • For the curry paste
  • 1 Clove of garlic, peeled
  • 15g Fresh ginger, peeled and roughly chopped
  • ½ tsp Kashmiri red chilli powder
  • 1 tsp Ground coriander
  • 1 tsp Garam masala
  • ¼ tsp Ground turmeric
  • 1 lime, juiced
  • 150g Natural yoghurt
  • Pinch of fine salt
  • For the curry sauce
  • 65g Butter
  • 1x Tin of 225g chopped tomatoes, blitzed to a puree
  • 1 tsp Ground fenugreek
  • ¼ tsp Garam masala
  • Whipping cream to taste
  • For the crispy chicken skin
  • 250g Chicken skin, excess fat scraped off
  • For the shallot and potato bhaji
  • 1x Large banana shallot
  • 1x Medium Maris Piper potato, washed and peeled
  • Fine salt
  • 1 tsp Turmeric
  • 1 tsp Onion seeds
  • 100g Cornflour
  • Veg oil for frying
  • For the coriander yoghurt
  • 3x Large bunches of coriander
  • 250g natural yoghurt (Hung for at least an hour for a thicker consistency)
  • For the flatbreads
  • 125g Self raising flour
  • 1 tsp Onion seeds
  • 1 tbsp Natural yoghurt
  • ¼ tsp Fine salt
  • 60ml Tepid water
  • For the tomato chutney
  • 45g Unsalted butter
  • 1 tsp Black mustard seeds
  • 6x Whole cloves
  • 1x Large banana shallot, sliced
  • 1x Large garlic clove, minced
  • 5x Large ripe tomatoes, roughly chopped
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • ½ tsp Ground Kashmiri chilli powder
  • 150g Caster sugar
  • 250ml White wine vinegar

Method

For the garam masala spiced potato terrine and crispy potato glass
Pour the ghee into a large pan and gently warm on the stove.
Add the spices and curry leaves, finely slice the shallot and add to the warming ghee.
Season with fine salt.
Using a terrine mould, line it well with baking paper.
With the potato sheeter, begin slicing the potatoes and add immediately to the ghee. Once finished, begin layering the terrine with the potato sheets and sliced shallots. Fill to ¾ from the top, press well and put in the oven at 165℃ for 30
minutes.
Once cooked, remove from the oven and press well using the cardboard template - put in the blast chiller or it won’t press in time.
Once cold and set, portion then char on the big green egg.
Using the chipper potato, roll into sheets, cut out with a small cutter and lay between 2 sheets of parchment paper, brushed with the spiced ghee, then between 2 thick metal trays. Cook in the oven at 130℃ for 20 minutes.
For the pickled cauliflower and red onion
Bring all the ingredients to the boil (apart from the onion and cauliflower)
Prep the red onion and cauliflower into desired shapes and sizes and strain the hot
pickling liquor over.
Cling film and leave for at least an hour to pickle and cool at room temperature.
For the roasted cauliflower and cumin puree
Add half the butter to a medium sized pan and bring to foaming stage.
Add the cauliflower trim, season well and cook until golden and well roasted.
Add the cumin seeds and continue to roast. Deglaze with a little chicken stock, then
add half the cream and continue cooking until the florets are soft.
Transfer to the thermo and blend until smooth. Adjust thickness with the remaining
stock and cream, test seasoning.
Once happy with the consistency and flavour, put in a bottle and reserve at room temperature until plating up.
For the curry paste
Add all the ingredients to the mini chopper and blend until smooth.
Pour into a hot pan and begin cooking. Add the curry sauce (below recipe) and
continue to cook until desired consistency is reached.
Adjust spicing/seasoning
For the curry sauce
Add half the butter to the paste that’s already cooked out then pour in the blitzed
tomatoes and cook down to desired consistency.
Add the remaining spices then finish with the remaining butter and cream.
For the crispy chicken skin
Lay the chicken skin flat between 2 sheets of parchment paper then layer between
two heavy trays.
Bake at 165℃ for 20-25 minutes until golden and crisp. Season with fine salt once ready.
For the shallot and potato bhaji
Finely slice the shallot and potato (on the potato sheeter), then dust with fine salt.
Leave for 10 minutes to soften.
Mix together the remaining ingredients then toss the shallot and potato so they’re
lightly coated.
Fry in the deep fat fryer (set at 190℃) until crisp and golden.
For the coriander yoghurt
Blanch the coriander in a pan of boiling water, refresh in iced water. Do this twice.
Place in the thermo and blend to form a puree. Let it down with a little yoghurt if it’s not pureeing.
Add a few spoonfuls to taste to the hung yoghurt and season with fine salt.
For the flatbreads
Mix all the dry ingredients together and add the yoghurt. Slowly add the liquid and bring together to form a smooth dough.
Cling film and leave to rest until just before plating up.
Roll to desired thickness and cut discs out using a metal cutter.
Cook on the big green egg
For the tomato chutney
Melt the butter in a large pan, add the shallots, season and gently sweat down. Don’t
let them colour.
Once soft, add the minced garlic and spices and cook for a further 5 minutes.
Add the tomatoes and cook again for a further 5 minutes.
Add the sugar and white wine vinegar and cook down until thick and sticky.

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