Inspirational Dish Ideas from Whatley Manor's Michelin-starred chef, Martin Burge
PUBLISHED: 15:52 07 June 2010 | UPDATED: 17:18 20 February 2013
Wow your friends with these delicious recipes from Whatley Manor's two Michelin-starred chef, Martin Burge. Photography by Martyn Norsworthy.
Having trained at Brunel Technical College, Martin Burge worked first under Michael Croft at the Royal Crescent Hotel, Bath, and then moved with him to run the kitchen at Mirabelle, London. From there Martin moved on to work with Richard Neat at Pied Terre, after which the opportunity to work with Raymond Blanc at Le Manoir aux Quat Saisons beckoned, and he worked his way up to junior Sous Chef.
After three years, he went to Raffles in Singapore to assist John Burton Race, and continued working with him at LOrtolan as senior Sous Chef. At 27, he became Head Chef and moved to The Landmark in London, running the restaurant for a year whilst Burton Race was in France filming.
In 2003, Martin set up the two restaurants at Whatley Manor, near Malmesbury, and in 2005 he was awarded his first Michelin star for the cuisine served in The Dining Room and in 2009, Michelin awarded him a second.
The following recipes represent dishes served in Le Mazot, the brasserie at Whatley Manor.
Marinated salmon dressed with a salad of salt-water prawns served with cucumber gazpacho
You will need
Metal moulds for the marinated salmon; shot glasses for the gazpacho
500g Salmon fillet
12.5g Caster sugar
5g Lemon zest
1 Combine the salt, caster sugar, black pepper and lemon zest together in a bowl.
2 Place the mixture on top of the salmon, adding more to the thicker part of the salmon and less by the tail.
3 Place the salmon in the fridge and marinade for 12 hours, then remove the marinade and place salmon back into the fridge until required.
110g Cucumber for the pickle
8ml White wine vinegar
7g Caster sugar
4 Sprigs of fresh mint
1 Remove the cucumber seeds and slice the cucumber.
2 In a pan add the sliced cucumber with the water, Sauterne wine, white wine vinegar, caster sugar and salt. Cook over a medium heat until the cucumber is slightly crunchy.
3 Remove the pan from the heat and add the sprigs of fresh mint and allow to cool before storing in the fridge. For best results prepare a day in advance.
300gCucumber (for juicing)
20g Crme fraiche
1 Peel the cucumber and place into a juicer.
2 Drain the pickled cucumber through a sieve and remove the mint.
3 Blend the drained pickled cucumber, cucumber juice and crme fraiche together until smooth.
45mlGround nut oil
7ml Good quality white wine vinegar
10g Garlic clove
3g Fresh Tarragon
Salt & pepper to taste
1 Whisk the olive oil, ground nut oil and good quality white wine vinegar together.
2 Add the tarragon and whole garlic allowing at least one day to infuse.
3 Remove the tarragon and the garlic clove from the dressing. Set aside until required.
400gPrawns in brine
40g Coriander leaves
50g Crme fraiche
1 Peel and deseed the cucumber and cut into 1cm cubes.
2 Quarter the tomatoes and remove the seeds, then cut into 1cm cubes.
3 Chop the coriander into a fine julienne.
4 Mix the diced tomato, cucumber, prawns and crme fraiche. Season to taste.
To complete and assemble
80g Crme fraiche
100gMixed salad leaves
1 Place the prawn mixture into a ring mould, then lay thin slices of the marinated salmon over the prawns and carefully remove the ring mould.
2 Pour the cucumber gazpacho into a shot glass.
3 Bind the tarragon dressing and mixed leaves together.
4 Lightly smear the plate with crme fraiche. (Refer to the dish for presentation.)
Roasted lamb chump served with spicy chick peas and broad beans
Serves 4 ample portions
4 Lamp chumps
100ml Olive oil
1 tbsp Medium curry powder
Salt & pepper
1 Season the lamb chump with the salt, pepper and curry powder. Place the olive oil into a preheated frying pan that is suitable for oven use.
2 Add the lamb chump, skin-side down, and colour for approximately one minute until golden brown. Turn the lamp chump over and repeat the same process for a further 1 minute. Turn the lamp chump back onto the skin side and roast in the oven at 160 degrees C for approximately 8-10 minutes. Once cooked, rest the meat on a wire rack before carving.
Salt & pepper
1 Cut the tomatoes in half and then place all the ingredients into a mixing bowl and mix well.
2 Set oven to 100 c. Place the cherry tomatoes onto a wire rack, with the flat side facing up. Dry them out until they have shrunk to half their size but still contain a small amount of water.
Braised Chick Peas
650ml Chicken stock
20g Garlic, peeled
20g Madras curry powder
2 Bay leaves
1 Soak the chick peas for 48 hours in cold water, then rinse under cold running water for five minutes.
2 Place all the ingredients into a thick-bottomed saucepan with a tight-fitting lid, and braise in the oven set at 140 C for three hours. Set aside.
2.5 kg Lamb bones
375ml White wine
375gMirepoix (equal quantities of carrot, celery and onion)
1 Garlic clove
1/2 Bay leaf
3 Sprigs of rosemary
25g Tomato puree
1 Place the chopped lamb bones into a preheated roasting tray and roast in the oven set at 180 C until golden brown.
2 In a separate thick-bottomed pan, caramelise your mirepoix with olive oil, garlic, rosemary and bay leaf. Add the wine and tomato puree to the pan and reduce until 1/8th of the liquid remains.
3 Remove the lamb bones from the oven and drain off any excess fat.
4 Add the lamb bones, tomatoes and chicken stock to the pan and bring up to the boil.
5 Simmer the lamb stock for two hours, constantly skimming off the impurities with a ladle.
6 Pass the stock through a chinois (or fine sieve).
7 Transfer the stock back into a pan and reduce the stock until a sauce-like consistency is achieved.
150g Peas, cooked
150g Broad beans, cooked
1 Pod and peel the broad beans. Place into boiling salted water until tender. Refresh on ice to retain colour.
2 Repeat the same process for the peas.
1 Place broad beans, peas, braised chick peas, mi-cuit tomatoes into the lamb sauce to reheat.
2 Once the garnish is hot, pour into a bowl.
3 Slice the lamb chumps into three and place into the bowl.
Ginger pannacotta with English strawberries and pink rhubarb
You will need
Food processor; food blender; metal ring moulds for the pannacotta; grater
1 Grate the fresh ginger.
2 Place in a fine sieve and squeeze the juice from the ginger into a bowl. Set aside.
250ml Cold water x 7
6 Gelatine leaves
20g Caster sugar
10g Ginger juice
1 Peel the ginger and cut into 5mm wide slices.
2 In a pan add 250ml cold water and ginger then bring to the boil.
3 Drain the water and place the ginger in a bowl. Repeat the process to blanch the ginger 7 times.
4 In a food blender, add the milk, blanched ginger and blend. Pass the mixture through a chinois (or fine sieve) into a bowl then add the cream to the mix.
5 Take a bowl and soften the gelatine in cold water for about 10 minutes. Squeeze the gelatine to remove excess water.
6 In a pan add the cream, milk, ginger mixture, soaked gelatine, sugar and the ginger juice. Heat until the sugar and gelatine has completely dissolved. Immediately pass through a fine sieve and pour the mixture into the moulds and allow to set in a fridge for three hours.
50ml Stock syrup
1 Blend the strawberries and stock syrup together until smooth.
2 Pass through a fine sieve to remove the seeds and then add lemon juice to taste.
85g Homemade ginger cake (alternatively Jamaican ginger cake)
12g Demerara sugar
Pinch of mixed spice
1 In a food processor blend the gingerbread, Demerara sugar and mixed spice into a coarse crumb.
2 Lay the mixture on a tray lined with silicone paper. Preheat the oven to 100 C. Place the tray with the ginger breadcrumbs in the oven for about one hour. Set aside.
250g Pink Rhubarb
1 Peel and cut the rhubarb into 5cm by 1cm pieces.
2 In a pan boil together the water, sugar and grenadine to form a syrup. Remove from the heat and add the rhubarb to the syrup. Leave to cool.
To garnish and assemble
250g Strawberries, washed and halved
1 Remove the ginger pannacotta from the fridge.
2 In the centre of the bowl turn out the ginger pannacotta from the moulds.
3 Place the poached rhubarb and fresh strawberries, and drizzle the strawberry sauce over the fruits. Top the ginger pannacotta with the gingerbread crumbs.