Windrush by James Cochran

James Cochran

James Cochran

22nd August 2018
James Cochran

Windrush by James Cochran

Windrush by James Cochran for the fish dish for Great British Menu London & South East heat


  • 1-2kg lobster x 10
  • 1 litre Scottish whiskey paste
  • 6x shallots (bruniose)
  • 500g butter (room temp)
  • 3 cloves garlic
  • 200g Douglas fir needles
  • 500ml Kent cider
  • 10 x cox Apple
  • Borage flowers
  • 200gx peanuts(roasted/blitzed)
  • Pickle
  • 300ml cider v
  • 150ml cider
  • 50g caster sugar


1. Set your rational to 100.c steam and steam lobster for 7mins and chill over ice
2. Once cold remove claws and body from head. Crack the body and claw meat using a hammer and spoon then set aside in the fridge.
3. Brunoise shallots and sweat in the pan with olive oil and soft till sweet and soft, add finely chopped garlic and sweat for a further 5 mins and add miso paste and chill
4. Douglas fir powder needles place in your oven at 85c for 6 hrs and blend in blender until fine and pass.
5. Douglas fir oil put 250ml of rapeseed oil in the pan with 25g of Douglas fir and infuse on a low heat then pass through muslin. Ideally leave overnight.
6. For the cox apples use a Parisian scoop and pickle them in a cold pickle of vinegar, cider, sugar and leave for 2hrs.
7. Put your room temp butter into kitchen aid with the paddle attachment and whip up the butter and miso Mix until it's pale and white.
8. Skewer the lobster tail, claws and meat on a Douglas fir stick, season with salt and coat in olive oil and BBQ for 2 mins each side then place into pan and add, 100ml cider and miso butter and lightly warm through
9. To serve place into a large serving bowl with the rich butter, flex with Douglas fur powder, blanched sea vegetables, Douglas fur oil, toasted peanuts, lightly blowtorch the pickled apple balls and eat.

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