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James Martin, British Chef, author and TV presenter is most famous for his collaboration with the BBC and ITV.
Since 2017, he has presented a weekly cooking show «Saturday Morning with James Martin». His passion for food began during his trip to France with his father where he experienced the best food and wine in some wonderful French Chateaux. James started his chef training in France at the “Maison Troisgros” in Roanne, a 3-star restaurant. His cuisine is also inspired by his childhood memories in Yorkshire. For the renowned Chef, Food and Wine go hand in hand. James Martin runs a restaurant in Manchester specialising in contemporary cuisine and the acclaimed The Kitchen at Chewton Glen Hotel in Hampshire. Committed to the quality and freshness of his ingredients, his cooking has earned him a place in Harden’s Best Restaurants Guide 2019.
ROSĖ
NIBBLES WITH WARM CHEESE FONDUE
Serves 6
For the fondue
100ml white wine
3 teaspoons cornflour
500g Cheddar, grated
500g Gruyère, grated
100ml crème fraîche
sea salt and freshly ground black pepper
To serve
24 baby potatoes (about 400g)
12 slices of pancetta, halved lengthways
400g chorizo chunks
18 baby carrots
2 small bags of radishes
1 jar of cornichons and pickled onions drained
1 endive, leaves separated
Method
This was simply the most popular dish in the book when this photograph was taken. The cooked potatoes wrapped in pancetta work brilliantly hot or cold and dunked in the fondue - what could be nicer ? For vegetarians, just use good-quality potatoes and veg like fresh radishes, which taste amazing.
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Cook the potatoes in boiling salted water for 12-15 minutes until just soft. Drain and leave to cool.
Wrap each potato in a slice of pancetta, pop onto a roasting tray and roast for 15 minutes.
Pop the chorizo into a small roasting tray and roast for 15 minutes alongside the potatoes.
To make the fondue, whisk all the ingredients together in a non-stick pan, gently whisking continuously until warned through. Pour into a fondue dish and keep warm.
Serve with the carrots, radishes, chorizo, baby potatoes, cornichons and onions, and endive for dipping.
RED GOURMET WINE
BRAISED MEAT BALLS WITH WET MASH CIDER SAUCE AND APPLES
Serves 6
Meatballss
500g Pork belly minced
150g Lardons or streaky bacon minced
3 cloves garlic, grated
1 large onion peeled and diced finely
Salt and Pepper
100ml Red Wine
1 small bunch thyme chopped
1 small bunch parsley chopped
1 Tbsp Chopped Sage
1 whole egg
100g fresh breadcrumbs
300g Soaked Crepinette to wrap meat balls
Sauce
300ml Cider
300ml Chicken stock
1 heaped tbsp whole grain mustard 1 tbsp Maple syrup
To serve mashed potato
3 Large Baking Potatoes, pre-cooked and riced
75g butter
100ml double cream
Garnish
2 Eating Apples, cut into matchsticks
Bunch Watercress (Optional)
Method
Mix all of the ingredients together evenly for the meat and roll into six balls.
Wrap in Crepinette and chill for 1 hour.
Pan fry until golden all over, then add the cider and stock and simmer for 20 minutes.
Remove the meatballs to one side, keep warm. Reduce the cooking liquid down by 1/2.
Add a knob of butter, mustard and maple syrup, season with salt and pepper to taste.
To serve warm the mash with the butter and cream, season, spoon into serving bowls. Top with meatballs, spoon over sauce, sprinkle with apple matchsticks and a sprig of watercress if you like.
WHITE GOURMET WINE
Turbot on the Bone with Cauliflower Puree,
Asparagus and White Wine Cream
Serves 2
Turbot x 2 (200g each ) On the bone, skin on
25ml Olive oil
Preheat the oven to 200’c/ 400’F/ gas mark 5
Season with salt and pepper and colour in the pan with oil, then into a preheated oven for 15 to 18 minutes.
Keep warm while you finish the dish and remove skin before plating.
Cauliflower Puree
1 Cauliflower Head Sliced thinly
1 Litre Whole milk
500ml Water
Simmer until cooked, drain well and blend smooth and season.
Garnish
1 Cauliflower Head Sliced thinly
1 Litre Whole milk
500ml Water
Place the butter and water in a pan, once boiling add the asparagus, cook rapidly for 1 minute.
White wine sauce
1 shallot, peeled and sliced
3 button mushrooms, sliced
150ml fish stock
1750ml White Wine
1750ml double cream
50g Cold Diced Butter
Thyme/Bay leaf
4tbsp Chopped Chives
In a pan, sweat the shallots until lightly caramelised then add the mushroom and deglaze with 2/3 wine and fish stock.
Add the thyme/bay leaf then reduce by 1⁄2.
Add the cream and reduce by 1⁄2 again.
Pass through a fine sieve, and whisk in the diced butter.
Adjust the seasoning and add remaining white wine.
When needed finish the sauce with the chopped chives.
To serve spoon some cauliflower puree onto the plate, lay the turbot on top then asparagus, sauce the plate generously.