Good_Things_Magazine_AprilMay_2017

INGREDIENTS

For the Jerusalem

artichoke purée

• 500g full-fat milk


• 300g Jerusalem
  artichokes, peeled


• 300g butter


• 50g cream


• salt
  For the spiced coffee


• 250g hot, strong, good-
  quality filter coffee


• 2g star anise


• 2g liquorice


• 1½ g black cardamom


• 30g whiskey (preferably
  Nikka Black)
  For the oysters


• 1 tbsp whisky (preferably
  Nikka Black)


• 4 oysters, shucked
  To serve


• 40g Jerusalem artichokes,
  roughly chopped


• 4 slices Melba toast


• 4 nasturtium leaves
  (optional)

METHOD

1. For the Jerusalem
   artichoke purée, place the
   milk in a large saucepan
   and bring to the boil. Add
   the artichokes and cook for
   15-20 minutes, or until soft.


2. Meanwhile, place the
   butter in a large, non-stick
   pan set over medium-low
   heat and cook, swirling the

pan occasionally, until the

butter is hazelnut-coloured.

Remove from the heat and

transfer to a dish set over a

bowl of iced water.

3. Drain the cooked
   Jerusalem artichokes and
   set aside, reserving the
   milk. Place the artichokes,
   butter and cream in
   a blender and purée,
   adding milk as necessary
   to achieve the desired
   consistency. Season to
   taste and set aside.


4. For the spiced coffee,
   mix the coffee with the
   spices and whisky in a
   small bowl and set aside.


5. For the oysters, place the
   whisky in a small, shallow
   dish, add the oysters, mix,
   and set aside to marinate
   for 2 minutes.


6. To serve, divide the
   artichoke purée evenly
   between 4 serving plates.
   Drain the oysters and place
   one on each plate. Add
   the chopped Jerusalem
   artichokes, spoon on a
   little of the spiced coffee,
   add a piece of the Melba
   toast, and garnish with a
   nasturtium leaf (if using).
   Serve immediately.

RECIPE COURTESY

OF ANNE-SOPHIE PIC,

LE DAME DE PIC

fourseasons.com

INGREDIENTS

• 1 litre water


• 2 cloves garlic, crushed


• 1 onion, roughly chopped


• 1 carrot, roughly chopped


• 500g chicken thighs


• 2 tsp salt


• 120g unsalted butter


• 100g girolle mushrooms,
  washed and dried


• bunch tarragon, picked and
  roughly chopped


• 50g plain flour


• 200ml dry cider, at
  room temperature


• 1 tbsp English mustard


• 500g puff pastry, rolled
  out to 5mm thickness
  and chilled


• 1 medium egg, beaten

METHOD

1. Place the water, garlic,
   onion and carrot in a large
   saucepan and bring to the
   boil. Add the chicken thighs
   and salt, reduce to a simmer,
   and cook for 20 minutes.


2. Remove the chicken thighs
   and refrigerate until cold. Cut
   each thigh into 3 pieces, and
   pass the stock through a fine
   sieve. Discard the vegetables,
   then return the stock to a
   saucepan and cook until
   reduced by half.


3. Heat 20g of the butter in a
   large frying pan set over high
   heat, add the mushrooms and
   lightly sauté until just cooked.
   Drain and chill, reserving any
   buttery juices.


4. Melt the remaining
   butter in a medium, heavy-

bottomed saucepan set

over low heat. Add the flour,

cook for 5 minutes without

browning, then gradually add

the cider, stirring, to form a

thick roux.

5. Add the reserved chicken
   stock and mushroom juices
   to the pan, remove from the
   heat, stir in the mustard and
   season. Refrigerate until cold,
   then add the chicken thighs,
   mushrooms and tarragon.


6. Preheat the oven to 180°C.
   Brush the inside and base
   of a 20cm spring-form cake
   tin with a little butter, and
   refrigerate. Cut one 30cm
   diameter disc and one 20cm
   from the pastry and line the
   tin with the larger piece so
   that there is a slight overlap
   at the top, but without
   stretching the pastry.


7. Refrigerate for 15 minutes,
   then fill with the chicken
   mixture, leaving a 1cm gap at
   the top. Place the remaining
   smaller disc on the top
   and crimp the two pastries
   together to seal. Make a
   1cm hole in the centre of the
   lid and brush the surface
   with beaten egg. If desired,
   decorate the top of the pie
   with any leftover pastry.


8. Bake at 180° for 30
   minutes, turning the pie
   halfway through the cooking
   time. Serve hot or cold.

RECIPE COURTESY

OF CALUM FRANKLIN,

HOLBORN DINING ROOM

holborndiningroom.com

Calum Franklin

Chicken, girolle & tarragon pie

Serves 4

Anne-Sophie Pic

Oysters with spiced coffee

& Jerusalem artichoke purée

Serves 4

MEET

THE

CHEF

This executive chef’s

pastry work has

turned him into a

social media legend,

and, accordingly, his

pies never fail to fly

from the kitchen at

Holborn Dining Room.

72 goodthingsmagazine.com

Chefs_MATT ZPCATHY ZP_v2.indd 72 03/04/2017 21:04