Mussels, Cockles and Clams i prepare and cook the same way.
Put your Molluscs in a container and run them under very cold water for at least 1 hour then turn the water off and add a handful of salt to the water and mix. leave this for 10 mins then pour off the water. do this before use to help remove any grit or sand in them.
In a large bowl add your Molluscs, a few cups or white wine, a roughly chopped onion, fennel and a few cloves of garlic. then pre heat a very large pan with a tightly fitting lid untill it is screaming hot. add the Molluscs and wine mix to the pan and put the lid on. shake the pan well. allow to cook for 2 mins and open to see if the shells are open. if they arnt keep cooking… if they are turn the heat off and remove from the pot by pouring them into a colander. save the liquid for sauces. serve hot in the shells or once the molluscs are cold you can pick them out of their shell.
Scallops Cooking
Scallops have to be one of the most beautiful ingredients. so sweet and delicate. They deserve the upmost respect.
Fresh scallops are really good eaten raw.
To cook Scallops season them well on one side and add into a medium to hot pan with a splash of oil in. Season the other side now. Cook the Scallop until coloured well (an even colour of cornflakes is what you are looking for). Then turn over, add some butter and baste for 3 minutes untill cooked. Rest for one minute.
Red Meat
A cooking technique...
Cooking most red meat is fairly similar. The differences in muscle structure and fat content will usually dictate how they should be cooked.
Blue - 45C - 50C
Rare - 50C - 55C
Medium Rare - 55C - 60C
Medium - 60C - 65C
Medium Well - 65C - 70C
Well done - 70+
Confit - 82C for atleast 12 Hours
For tender cuts we recommend either cooking Sous Vide to the temps described above then searing in a very hot pan, or for non Sous Vide try roasting in a pan and then putting through the oven use a probe thermometer to check the internal temperature.
Duck
a cooking technique...
Breast - Sous Vide then water bath the breast at 55C. remove from the bag season and place into a hot pan skin side down to render fat and crisp skin.
To cook the breast in a pan. Take a heavy based pan like a cast iron pan add the seasoned breast in cold and slowly render the fat on a low heat. pour off the fat periodically. once the fat has rendered well gradually bring the heat up to medium/high to crisp the skin. flip the breast and quickly cook on the flesh side. remove the meat and rest for at least 5 mins.
Leg - Salt the leg for 3 hours with garlic and thyme then Sous Vide with duck fat. Water bath at 82C for 24 hours. Remove from the bag. you can now push the bones out if you want. sear in a hot pan.
Duck Crown Red Wine -
Hang the duck up in the kitchen and lightly blow torch the skin. Leave hanging for 5 hours minimum to semi dry the skin. Marinade the duck in red wine (Pinot Noir), garlic, rosemary and thyme for 7 days minimum. Sear the duck off in duck fat then cook in an oven preheated to 180C for 8 minutes. remove from the oven then allow the crown to rest for at least 5 mins before carving.
Chicken
a cooking technique...
1 breast - Chicken (highest quality corn fed)
place the chicken in a vaccum Pack bag and seal. Cook the chicken at 62.8C for 40 mins in a waterbath. remove the chicken from the bag then season and sear in a hot cast iron skillet... once the chicken has browned serve immediately for THE most tender and juicy chicken you will ever have!
Cured Tenderloin
300g - Beef Tenderloin
60g - Salt
30g - Black Pepper
10g - Nutmeg
Trim the tenderloins then cut into strips 2 cm in diameter weighing around 150g. Season with the mix. Ballontine with clingfilm and set in the fridge for 8 days minimum.