Special Delivery

Oli Marlow

Oli Marlow

14th May 2021
Oli Marlow

Special Delivery

720 min

My Great British Menu 2021 recipe, a nod to Tim Berners-Lee's invention of the World Wide Web.


So many chefs have had to turn to making takeway meals during the coronavirus pandemic, this is my take on one!

Ingredients

Guinea fowl

  • 4 guinea fowl breast 1 litre 10 percent salt brine 400g mixed breast and thighs clean meat 400g whipping cream 24g salt 80g diced bone marrow 20g picked lemon thyme 100g meat glue [activa]

Fried chicken wings

  • Chicken wings 8 40ml sake 40ml dark soy sauce 40ml ginger juice 125g plain flour 80g rice flour 3 ½ tsp ground white pepper ½ tsp Sansyo pepper 100g toasted yeast flakes 20g chopped chives 100g butter 100ml veg oil

Chicken sauce

  • 7.5kg chicken wings 1kg chopped carrots 1kg sliced shallots 2 bay leaves 12g thyme 2 heads garlic 1⁄2 tsp black peppercorns 5 litres Reduced white chicken stock 2.5 litres veal stock 2 bottles red wine Rendered chicken fat to taste

Dill pickle

  • 400g distilled malt vinegar 240g water 100g sugar 20g salt 8g mustard seeds 8g coriander seeds 4g juniper 4g black peppercorns 300g dill

Potato nests

  • 4 Maris piper potatoes 1 punnet red mustard cress, washed

Sticky yolks

  • 6 eggs 2 litres rapeseed oil

Soy glaze

  • 500g Soft brown sugar 500g White wine vinegar 1L Water 600g Honey 280g Dark soy 40g Thyme 40g Rosemary Red miso to taste

Barbecue maitake mushrooms

  • 1kg maitake

Garlic and chilli mayonnaise

  • 5 Red chillies, deseeded, finely sliced 250g Peeled garlic, finely sliced 1L Sunflower oil 13g Salt 250g Picked parsley 2 eggs

Equipment

  • Fryer Water bath Temperature probe BBQ / yakatori Vac pac machine Juicer Hand blender Japanese mandolin – oli to bring Drum sieve and scraper Thermo Cling film Pallete knife – oli to bring Small sieve – for active 1/6 pan – for the sticky eggs
  • Pan – reduce glaze Pan – dill brine Pan – fry yeast Pan – fry Guinea Pan – sauce

Prep day

  • Prep day Chicken stock / sauce base Soak eggs Soy pickle Pickle mushrooms Garlic and chilli oil

On the day

  • 1. Prep and cook guinea fowl 2. Stuff and fry wings / batter mix / fry 3. Yeast crumb 4. Garlic and chilli mayo 5. Chicken sauce 6. BBQ mushroom 7. Fry potato nests 8. Cook eggs 9. Miso glaze

Method

Guinea fowl

1. Place the mixed meat, clean and evenly diced into the blast chiller, together with the jug of the thermo mix.
2. When really cold, blend in the thermo is with the salt until smooth.
3. Turn down to 3.5 and slowly add the very cold cream.
4. Pass the mousse through a drum sieve, add the bone marrow and herbs.
Clean the breasts, Brine them for 8 minutes and dry.
6. Dust a small layer of meat glue over the breasts and evenly spread a layer of the mousse evenly all over the breast.
Roll tight with cling film, pick with a tooth pick and roll again.
8. Cook at 64 degrees for 30 minutes. Fry in a pan skin side down with garlic and lemon thyme.

Fried chicken wings

1. French trim the chicken wings and stuff with the guinea fowl mousse.
2. Wrap in cling film and steam at 65 degrees for 30 minutes, blast chill.
3. Mix the sake, soy and ginger juice for the marinade
4. Place the chicken wings into the marinade for 2 minutes.
5. To make the batter mix both flours, salt and peppers.
6. After marinade place the wings into the batter mix, ensure all the wing is covered in flour and deep fry at 160 degrees till golden brown.
7. Melt the butter with the vegetable oil and fry the yeast flaked until golden brown. Strain and chill before adding the chopped chives.

Chicken sauce

1. Roast the chopped wings at 180 ̊C until deep golden brown, turning continuously
2. When ready, remove wings and deglaze the trays with water.
3. Melt the rendered chicken fat in a large pan and caramelize the carrots,
followed by the shallots and garlic.
4. When fully caramelised add the aromatics then 6kg of the wings.
5. Add the stocks and roasting juices and then bring to a simmer, skim
6. Cook under pressure for 1 hour.
7. Pass the sauce through a chinois.
8. Reduce the sauce to the required consistency.
9. Refresh with the remaining 1.5kg wings, remove from the heat.
10.After 20 minutes return to the heat and bring to a simmer
11.Pass the sauce through a chinois.
12.Pass through a superbag.
13. Emulsify chicken fat and dill pickle.

Dill pickle

1. Bring the vinegar, water, sugar, salt and spices to the boil
2. Add the dill, remove from the heat and infuse for 1 hr
3. Pass through a fine chinois.

Potato nest

1. Using a Japanese mandolin peal the potato and soak in cold water for as long as possible.
2. Fry at 160 until golden brown. Season and dress with the mustard cress.

Sticky yolks

1. Superstate the yolks from the whites.
2. Drop in to the oil and cook at 65 degrees for 2 hours.

Soy glaze

1. Boil all of the ingredients.
2. Add the herbs and infuse for 1 hour
3. Pass, reduce and add the miso to taste.

Barbecued maitake

1. Compress the miataki mushrooms in the soy pickle overnight
2. Drain and bbq

Garlic and chilli mayonnaise

1. Gently heat the oil, garlic and chilli together until they are golden in colour
2. Remove from heat and cool, infuse for 24 hours
3. Pass through a chinois.
4. Check measurement of infused oil. For every 1litre of oil use 250g
parsley.
5. Blend parsley into oil whilst heating to 64°C. Chill over ice and leave to
infuse for 24 hours.
6. Pass through a superbag.
7. Cook both eggs for 10 minutes in boiling water, chill and peel
8. Using a hand blender blitz the eggs and slowly emulsify the oil unit the thickness you desire is achieved.
1. Except for the herbs and miso bring everything to the boil.
2. Once boiled, add the herbs and leave to infuse until cool.
3. Pass. Reduce down to a third.
4. Add miso to taste

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