Importing from overseas by Shauna Froydenlund - Great British Menu

Step 1

For the garam masala spiced potato terrine and crispy potato glass

Step 2

Pour the ghee into a large pan and gently warm on the stove.

Step 3

Add the spices and curry leaves, finely slice the shallot and add to the warming ghee.

Step 4

Season with fine salt.

Step 5

Using a terrine mould, line it well with baking paper.

Step 6

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

Step 7

minutes.

Step 8

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.

Step 9

Once cold and set, portion then char on the big green egg.

Step 10

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.

Step 11

For the pickled cauliflower and red onion

Step 12

Bring all the ingredients to the boil (apart from the onion and cauliflower)

Step 13

Prep the red onion and cauliflower into desired shapes and sizes and strain the hot

Step 14

pickling liquor over.

Step 15

Cling film and leave for at least an hour to pickle and cool at room temperature.

Step 16

For the roasted cauliflower and cumin puree

Step 17

Add half the butter to a medium sized pan and bring to foaming stage.

Step 18

Add the cauliflower trim, season well and cook until golden and well roasted.

Step 19

Add the cumin seeds and continue to roast. Deglaze with a little chicken stock, then

Step 20

add half the cream and continue cooking until the florets are soft.

Step 21

Transfer to the thermo and blend until smooth. Adjust thickness with the remaining

Step 22

stock and cream, test seasoning.

Step 23

Once happy with the consistency and flavour, put in a bottle and reserve at room temperature until plating up.

Step 24

For the curry paste

Step 25

Add all the ingredients to the mini chopper and blend until smooth.

Step 26

Pour into a hot pan and begin cooking. Add the curry sauce (below recipe) and

Step 27

continue to cook until desired consistency is reached.

Step 28

Adjust spicing/seasoning

Step 29

For the curry sauce

Step 30

Add half the butter to the paste that’s already cooked out then pour in the blitzed

Step 31

tomatoes and cook down to desired consistency.

Step 32

Add the remaining spices then finish with the remaining butter and cream.

Step 33

For the crispy chicken skin

Step 34

Lay the chicken skin flat between 2 sheets of parchment paper then layer between

Step 35

two heavy trays.

Step 36

Bake at 165℃ for 20-25 minutes until golden and crisp. Season with fine salt once ready.

Step 37

For the shallot and potato bhaji

Step 38

Finely slice the shallot and potato (on the potato sheeter), then dust with fine salt.

Step 39

Leave for 10 minutes to soften.

Step 40

Mix together the remaining ingredients then toss the shallot and potato so they’re

Step 41

lightly coated.

Step 42

Fry in the deep fat fryer (set at 190℃) until crisp and golden.

Step 43

For the coriander yoghurt

Step 44

Blanch the coriander in a pan of boiling water, refresh in iced water. Do this twice.

Step 45

Place in the thermo and blend to form a puree. Let it down with a little yoghurt if it’s not pureeing.

Step 46

Add a few spoonfuls to taste to the hung yoghurt and season with fine salt.

Step 47

For the flatbreads

Step 48

Mix all the dry ingredients together and add the yoghurt. Slowly add the liquid and bring together to form a smooth dough.

Step 49

Cling film and leave to rest until just before plating up.

Step 50

Roll to desired thickness and cut discs out using a metal cutter.

Step 51

Cook on the big green egg

Step 52

For the tomato chutney

Step 53

Melt the butter in a large pan, add the shallots, season and gently sweat down. Don’t

Step 54

let them colour.

Step 55

Once soft, add the minced garlic and spices and cook for a further 5 minutes.

Step 56

Add the tomatoes and cook again for a further 5 minutes.

Step 57

Add the sugar and white wine vinegar and cook down until thick and sticky.