James Martin’s Food Map of Britain episode 4 – Chef James Martin, an icon in the culinary world, embarks on an exciting adventure in the skies, soaring above the extraordinary tapestry of the British Isles. This expedition is not just a sightseeing tour but an exploration into how the distinct and varied topography of these islands gives rise to a range of unique, delectable regional ingredients that enrich our plates. Martin’s journey takes him to the bountiful plains and low-lying areas of east Scotland, an area famous for its rich produce. Here, he delves into the secrets behind Scottish whisky, a golden elixir that is globally lauded and considered the best in the world. He probes beneath the surface to understand how the whisky is not just a mere beverage, but a profound reflection of the very landscape where it is distilled.
(AI subtitles available in 11 languages: French, Spanish, Italian, German, Danish, Swedish, Romanian, Dutch, Arabic,Polish, English)
The intricate interplay of local elements – the pure spring water, the unique strains of barley, and the crisp, clean air, all contribute to the signature flavours and aromas of this revered spirit. Alongside the whisky, Scotland’s east boasts another gem – the superior raspberries grown near Strathmore. Martin explores why these fruits are a cut above the rest, unravelling why they are such a coveted ingredient in the culinary world. With their intense flavour and perfect balance of sweetness and tartness, they are the shining stars of the region’s fruit offerings.
As a true culinary artist, Martin doesn’t simply stop at uncovering the stories behind these ingredients. He goes a step further, demonstrating their culinary potential by preparing two exquisite dishes. His first dish is a whisky-cured salmon, a dish that marries the smoky notes of the whisky with the delicate flavour of the salmon. Accompanied by a beetroot dressing that adds a punch of colour and earthiness, and delicate blinis, this dish showcases the versatility of the beloved Scottish spirit.
His second creation is a raspberry panna cotta, a silky, creamy dessert that highlights the vibrant flavours of the local raspberries. Accompanied by homemade mini doughnuts, this dessert is a delightful showcase of Scotland’s revered fruit. With this journey, Martin paints a vivid picture of the British Isles’ culinary treasures, unearthing how the unique characteristics of the landscape influence the taste and quality of regional ingredients. His exploration serves as a testament to the wealth of flavours awaiting discovery in the British Isles.
James Martin’s Food Map of Britain episode 4
Raspberry panna cotta with doughnuts
Savor the exquisite sensation of a delicate, light-as-air panna cotta that presents a tantalizing creamy texture, beautifully balanced by the juxtaposition of mini doughnuts. Each of these bite-sized treats are fried to perfection, achieving a golden-brown hue and a pleasing crunch that wonderfully complements the panna cotta. As if this duo wasn’t enticing enough, it is then harmoniously paired with a vibrant raspberry sauce, its fruity tanginess cutting through the richness and adding an extra dimension of flavor that will have your tastebuds dancing in delight.
To successfully create this culinary masterpiece, some preparations are necessary. You’ll need a set of 10 dariole moulds, the perfect size for individual servings. These moulds will play a crucial role in achieving the classic, flawless shape of the panna cotta, turning your dessert into not just a feast for the palate, but also a visually appealing treat for the eyes.
- For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours.
- For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball.
- Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper.
- Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds.
- When ready to serve, coat the warm doughnuts in caster sugar.
- Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts.
Whisky-cured salmon with beetroot and blinis – James Martin’s Food Map of Britain episode 4
Experience the delight of a true gourmet delight by curing your own salmon at home. This culinary adventure is not just about adding an immense depth of flavor to your salmon, but also about the joy and fulfillment that comes from creating something remarkable with your own hands. While it indeed requires a bit of patience, owing to the time involved, the actual process is not at all daunting or complicated. You might even find it a fun and relaxing endeavor! So, why not take a plunge into this culinary journey? It’s time to bring out the hidden chef within you and create a salmon dish with a taste that’s truly unmatched.
- Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours.
- Wash the salmon to remove the salt rub, then slice it thinly.
- To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour.
- For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve.
- Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve.
- For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites.
- To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve.
- To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs.
James Martin: Revolutionizing the Culinary World in the United Kingdom
James Martin, a celebrated chef and captivating television presenter hailing from the United Kingdom, has become an icon in the culinary realm. With his extraordinary journey commencing as a chef, he has catapulted himself into the expansive universe of food and cooking, leaving an indelible mark on the industry.
A Culinary Trailblazer and TV Luminary
Martin’s impact on the culinary arts landscape is nothing short of profound. Through his engaging television presentations, he has reshaped the way people perceive and relish food. His culinary exploits have graced the screens of major broadcasting networks, including the renowned BBC and ITV, garnering a devoted following.
A Decade of Culinary Brilliance on the BBC
From 2006 to 2016, Martin served as the culinary genius and charismatic host behind the immensely popular BBC cookery series, ‘Saturday Kitchen.’ However, his departure from BBC marked not the end but the beginning of an expanded role on ITV, where he continued to captivate audiences with his culinary prowess.
Martin’s Journey with ITV: A Gastronomic Adventure
Martin’s culinary journey on ITV is characterized by a series of highly acclaimed programs. Among his notable hosting credits are ‘James Martin’s French Adventure’ (2017), the ongoing ‘Saturday Morning with James Martin’ (2017-present), and ‘James Martin’s American Adventure’ (2018). These shows seamlessly merge Martin’s culinary expertise with entertainment, providing viewers with a truly unique gastronomic experience.
Nurtured by Roots of Passion
Born into a farming family, Martin’s deep-rooted passion for food blossomed from an early age. His culinary interests were cultivated in the warmth of his home kitchen, where he frequently assisted his mother. This early exposure led him to pursue formal culinary training at the prestigious Hostellerie De Plaisance in Saint-Émilion, France. Martin further honed his skills as a Pastry Chef during a transformative two-year stint at the esteemed Chewton Glen Hotel in South England.
Television Stardom and Literary Pursuits
Martin’s television career took flight in 1996, as his captivating presence and culinary knowledge quickly endeared him to audiences. Simultaneously, he ventured into the world of journalism, contributing a motoring column to the esteemed UK newspaper, The Mail on Sunday, for an impressive tenure that lasted until 2013. Through his writing, Martin had the opportunity to showcase his love for cars and motorsports.
A Multifaceted Entrepreneur
Beyond his television and literary endeavors, Martin has also ventured into the realm of entrepreneurship with resounding success. His portfolio includes ventures such as The Leeds Kitchen (closed in 2013), a restaurant within The Talbot Hotel (departed in 2015), and the acclaimed James Martin Manchester. Despite the closure of some establishments, Martin’s entrepreneurial spirit remains undaunted as he continually strives for new culinary heights.
Collaborations and Contributions to the Food Industry
In 2021, Martin embarked on a partnership with the esteemed potato company, Albert Bartlett, to revive the SpudULike by James Martin restaurant chain. That same year, he made an exciting foray into the wine industry, introducing a range of premium French wines in September. These ventures serve as a testament to Martin’s unwavering commitment to pushing the boundaries of culinary excellence.
Education and Varied Interests
In his unwavering dedication to educate and inspire, Martin imparts his culinary wisdom at The Kitchen – Cookery School at Chewton Glen. This unique establishment serves as both a cookery school and a dining restaurant, creating an immersive culinary experience. Beyond his love for cooking, Martin holds licenses as a private pilot and helicopter pilot, and he regularly indulges in the thrill of motorsports.
Personal Life and Distinguished Accolades
In his personal life, Martin finds joy and companionship with his partner, television producer Louise Davies, with whom he has shared his life since 2011. His exceptional contributions to the culinary arts and television have garnered him numerous accolades, including the prestigious ‘TV Personality of the Year’ at the Fortnum & Mason Awards in 2015 and 2021. Martin’s unyielding passion for food continues to shape the culinary landscape, ensuring his enduring legacy as a culinary icon in the United Kingdom.