James Martin’s Food Map of Britain episode 6: Culinary mastermind, Chef James Martin, embarks on an exciting venture, soaring high above the spectacular vistas of the British Isles. More than just a scenic flight, this is an earnest exploration into the heart of these lands, tracing how their diverse, breathtaking landscapes yield unique and delectable regional ingredients, each with their own story to tell. In this captivating episode, Martin takes us over what is fondly known as the UK’s own Mediterranean – the picturesque South Coast. Here, the azure waters of the English Channel meet the lush, rolling countryside, creating a landscape that’s as pleasing to the eye as it is bountiful.
(AI subtitles available in 11 languages: French, Spanish, Italian, German, Danish, Swedish, Romanian, Dutch, Arabic,Polish, English)
His journey leads him to the enchanting forests of Hampshire, a verdant expanse known for its rich biodiversity. Here, he unearths one of Britain’s most cherished culinary gems – the elusive truffle. Martin delves into the reasons why these aromatic treasures, hidden beneath the forest floor, are so highly prized in gourmet circles. He explores the unique conditions and natural symbiosis that allow these exquisite fungi to thrive, enhancing our culinary experiences.
Next, Martin veers off to the sunny Isle of Wight, an idyllic island revered for its exceptional produce. Here, he reveals why the tomatoes grown under the island’s radiant sun are making waves in the culinary world. Bursting with intense flavour, these tomatoes are increasingly seen as strong contenders against their famed Italian counterparts. He investigates the unique growing conditions and farming practices that contribute to the remarkable taste of these sun-kissed fruits.
But Chef Martin’s journey isn’t only about discovery and understanding. A virtuoso in the kitchen, he uses his culinary prowess to turn these regional ingredients into tantalising dishes that embody the essence of the land they come from. First, he prepares a delicious forest truffle chicken, a dish that perfectly captures the aromatic, earthy allure of Hampshire’s prized truffles.
He then turns his attention to the Isle of Wight’s radiant tomatoes, transforming them into succulent stuffed delicacies. This dish showcases the sun-drenched flavours of the tomatoes, offering a taste experience that’s a true tribute to the island’s sunny climes.
This gastronomic journey through the British Isles illustrates how the unique characteristics of each landscape shape the quality and taste of the ingredients found there. With Chef Martin as our guide, we are invited to celebrate the rich diversity of flavours that this region offers.
James Martin’s Food Map of Britain episode 6
Forest truffle chicken
Indulge yourself in this magnificent gourmet delicacy, an opulent dish of succulent, tender chicken lovingly prepared and enveloped in a luxuriously rich and velvety mushroom sauce. This culinary masterpiece is further enhanced by the final flourish of an extravagant topping – aromatic truffle shavings, harvested from the finest specimens, lending an irresistible earthy depth to the overall flavor. This delectable gastronomic treat promises an experience that is truly a feast for the senses, blending taste, aroma, and texture into one extraordinary indulgence.
Method:
- Add half the oil to a large hot pan.
- Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.
- Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.
- Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.
- Pour the sauce over the chicken and simmer for 15-20 minutes.
- To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.
Isle of Wight stuffed tomatoes
Deliciously ripe beef tomatoes, skillfully hollowed and filled to the brim with a succulent, aromatic mince, presented to you on a bed of flavorful tomato sauce. This recipe is not only a culinary delight but is also an ingenious solution to put to good use a bountiful harvest of tomatoes. The harmonious blend of the juicy tomatoes and savory mince offers an unforgettable gastronomic experience, while the rich, lusciously thick tomato sauce heightens the taste, enveloping every morsel with its robust flavors. This dish is a testament to resourceful cooking, transforming an overabundance of tomatoes into an extraordinary culinary masterpiece.
Method:
- Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue.
- Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan.
- Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper.
- Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top.
- Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time.
- To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes.
- To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce.
James Martin: A Culinary Icon in the United Kingdom
James Martin, the renowned British chef and television presenter, has revolutionized the culinary world with his unique blend of charm, creativity, and expertise. Starting his career in the kitchen, Martin has successfully navigated the world of gastronomy, earning a reputation as a culinary trailblazer and leaving a lasting imprint on the industry.
Born into a farming family, Martin developed a deep-seated passion for food at a young age. This passion was nurtured in his home kitchen, where he often assisted his mother. His culinary education further blossomed at the esteemed Hostellerie De Plaisance in Saint-Émilion, France. Martin also honed his skills as a pastry chef during a transformative two-year stint at the renowned Chewton Glen Hotel in South England.
A Culinary Trailblazer and Television Luminary
Martin’s influence on the culinary arts and television is profound. He has transformed the way people perceive and appreciate food through his engaging and informative television presentations. His culinary exploits have been featured on major broadcasting networks like the BBC and ITV, earning him a dedicated fan base.
His tenure with the BBC was highlighted by his role as the charismatic host of the popular cookery series, ‘Saturday Kitchen,’ from 2006 to 2016. After leaving the BBC, he continued to entertain and educate audiences on ITV. His journey with ITV has included hosting a variety of acclaimed programs like ‘James Martin’s French Adventure’ (2017), ‘Saturday Morning with James Martin’ (2017-present), and ‘James Martin’s American Adventure’ (2018). These shows have perfectly merged entertainment and culinary expertise, offering viewers a unique gastronomic experience.
Multifaceted Entrepreneur and Author
Beyond his successful television career, Martin is also a prolific writer and entrepreneur. His literary endeavors began with a motoring column for the esteemed UK newspaper, The Mail on Sunday, which ran until 2013. Through this platform, he was able to share his love for cars and motorsports with a wider audience.
In the business realm, Martin has launched a variety of ventures, including The Leeds Kitchen (closed in 2013), a restaurant in The Talbot Hotel (he left in 2015), and the highly regarded James Martin Manchester. Despite some closures, his entrepreneurial spirit remains undeterred as he continues to explore new culinary possibilities.
Collaborations and Contributions to the Food Industry
In 2021, Martin made significant strides in the food industry by partnering with the esteemed potato company, Albert Bartlett, to rejuvenate the SpudULike by James Martin restaurant chain. He also ventured into the wine industry, introducing a range of premium French wines. Both endeavors underscore Martin’s dedication to pushing the boundaries of culinary excellence.
Education, Interests, and Accolades
Martin is also committed to sharing his culinary knowledge and passion. He does this through his role at The Kitchen – Cookery School at Chewton Glen, a unique establishment that functions as both a cookery school and a dining restaurant.
Outside of cooking, Martin is a licensed private pilot and helicopter pilot, and he frequently indulges in the thrill of motorsports. In his personal life, he enjoys the companionship of his partner, television producer Louise Davies, with whom he has been since 2011.
Martin’s exceptional contributions to the culinary arts and television have earned him a host of accolades, including the prestigious ‘TV Personality of the Year’ at the Fortnum & Mason Awards in 2015 and 2021. These recognitions affirm his enduring legacy as a culinary icon in the United Kingdom.
