James Martin’s Food Map of Britain episode 7

James Martin's Food Map of Britain episode 7

James Martin’s Food Map of Britain episode 7 – Esteemed Chef James Martin embarks on an extraordinary culinary adventure, setting off to soar above the stunning and varied landscapes of the British Isles. His mission? To uncover the unique regional ingredients that make British cuisine so diverse and delicious. From the rugged coasts to verdant hills, every landscape offers its own culinary treasures, revealing the gastronomic soul of the region. This episode sees him exploring the abundant delights of the West Country. His journey takes him to the rolling dairy farms of Devon, where he discovers the secret behind the remarkable creaminess of their milk. A testament to the region’s lush pastures, the milk is an essential component to a number of the region’s celebrated dishes.


 

 



His adventure doesn’t stop there. He travels further west, to a quaint corner of Cornwall that’s begun a surprising venture: exporting tea to China. This unexpected twist in the global tea trade is an extraordinary story that highlights the innovative spirit of British farmers and their world-class produce.

 

 

In between these riveting discoveries, Chef Martin doesn’t forget his love for cooking. He takes some time to create two exquisite dishes. The first, a delectable tea-smoked duck, is an exotic blend of Eastern and Western flavors. The second is a truly indulgent treat, a clotted cream summer pudding that is the epitome of West Country decadence. It’s an exciting exploration of the region’s flavors, showcasing the richness of British cuisine and the diverse landscape that shapes it.

 

James Martin’s Food Map of Britain episode 7

 

Strawberry and clotted cream summer puddings

Strawberry and clotted cream summer puddings
Strawberry and clotted cream summer puddings

Indulge yourself in the sweet and satisfying experience of our individual summer puddings, meticulously crafted and ready to serve in less than half an hour. Best of all? There’s absolutely no need to leave them to chill overnight. These delightful puddings offer a quick, yet decadent solution to satisfy your sweet tooth, without keeping you waiting. From the moment of decision to the first tantalizing bite, less than 30 minutes stand in your way. So, why wait? Dive into the irresistible pleasure of our summer puddings that come with the promise of instant gratification.

Ingredients

  • 500g/1lb 2oz fresh strawberries, hulled and halved
  • 1 tbsp finely shredded basil
  • vegetable oil, for greasing
  • 6 slices thin white bread
  • 4 tbsp clotted cream
  • 4 strawberries, halved, for decoration
  • 50ml/2fl oz double cream
  • 100g/3½oz caster sugar

Method

  • Bruise 200g/7oz of the strawberries with a fork and stir through the basil. Set aside. Crush the remaining strawberries and pass through a fine sieve. Reserve the juice and discard the pulp.
  • Grease two dariole moulds with a little oil and line with cling film (leave enough overhang to cover the top later).
  • Remove the crusts from the bread. Cut the bread into two circles to fit the bottom of the moulds and two circles to fit the top of the moulds. Cut the rest into rectangles to line the sides of the moulds.
  • Dip the small circles of bread in the reserved strawberry juice and push into the bottom of the moulds, dip the rectangles into the sauce and press firmly around the edges, taking care not to leave any gaps.
  • Half fill the moulds with the crushed strawberries, add a tablespoon of cream and top with any remaining strawberries. Dip the larger circle in the sauce and place on top. Cover in cling film and press down firmly.
  • Turn out the summer puddings from the moulds, remove the cling film and place onto plates. Spoon over any leftover sauce, decorate with the strawberry halves and serve with a spoonful of clotted cream and drizzle of double cream.
  • To make a caramel, heat the sugar in a large non-stick pan until golden-brown. Use a spoon to quickly drizzle the caramel over a steel (CAUTION: sugar gets very hot). Pull the strands of caramel together to make a sugar ball and place alongside the summer pudding. Repeat to make a second sugar ball.

Smoked tea duck with bigarade sauce

Smoked tea duck with bigarade sauce
Smoked tea duck with bigarade sauce

Delight in a modern rendition of the classic dish, duck a l’orange, that is both swift and effortless to prepare. Our version showcases the sumptuous, home-smoked duck breasts which, when combined with a lush, orange-infused sauce, will titillate your taste buds. This dish marries the succulence of expertly smoked duck with the citrusy tang of oranges, elevating the simple components into an extraordinary culinary experience. With its fast preparation time and easy-to-follow method, this delectable twist on the traditional duck a l’orange presents an impressive main course that will captivate your guests without you needing to spend hours in the kitchen.

Ingredients

  • 150g/5½oz demerara sugar
  • 200g/7oz rice
  • 75g/2½oz Earl Grey tea leaves
  • 3 duck breasts
  • salt and pepper
  • 50g/1¾oz butter
  • 300g/10½oz new potatoes, boiled until cooked, drained
For the bigarade sauce
  • 2 oranges, 1 segmented
  • 2 tbsp caster sugar
  • 2 tbsp sherry vinegar
  • 200ml/7fl oz dark chicken stock
  • 50g/1¾oz butter

Method

  • Mix the demerara sugar, rice and tea together.
  • Cover the bottom of a large frying pan with aluminium foil and spread the tea mixture over. Cover with more foil and lay the duck breasts on top. Season with salt and pepper, cover the pan with foil (or a tight fitting lid) and cook for 10 minutes.
  • Meanwhile to make the bigarade sauce, squeeze the juice from the whole orange and julienne the zest.
  • In a large pan, melt the sugar until a golden-brown caramel forms. Add the orange juice, zest, vinegar and stock. Stir to break up any lumps of caramel and then simmer until the volume of liquid has reduced by half. Add half the butter and the orange segments. Season to taste with salt and pepper and warm through the orange segments.
  • Fry the potatoes in melted butter until hot and golden-brown.
  • To serve, divide the potatoes between serving plates, slice the duck breasts and lay alongside. Spoon over the sauce.

The Culinary Journey of James Martin: The British Chef Who Revolutionized the Food Industry

The Early Years: Discovering the Passion for Food

James Martin, a distinguished British chef and TV personality, has left an indelible mark on the culinary world with his enchanting charisma, innovative approach, and unrivaled expertise. Born into a family of farmers, Martin’s love for food was kindled early on, nurtured in his home kitchen as he often lent a hand to his mother’s cooking. His culinary aptitude further evolved during his time at the prestigious Hostellerie De Plaisance in Saint-Émilion, France. The renowned Chewton Glen Hotel in South England was another stepping stone in his career, where he spent two transformative years mastering the art of pastry-making.

Elevating Gastronomy Through Television

Martin’s contribution to gastronomy and television is immense. His captivating and educational TV presentations have altered the way people perceive and enjoy food. His culinary journeys have graced major broadcast networks like the BBC and ITV, amassing a loyal following. His stint with the BBC was punctuated by his magnetic presence as the host of the beloved cooking show, ‘Saturday Kitchen,’ from 2006 to 2016. Upon parting ways with the BBC, Martin found a new home at ITV. His engaging shows such as ‘James Martin’s French Adventure,’ ‘Saturday Morning with James Martin,’ and ‘James Martin’s American Adventure’ have brilliantly combined entertainment with culinary know-how, creating a unique gastronomic spectacle for viewers.

From Television to Entrepreneurship and Writing

Martin’s success isn’t confined to the TV screen; he’s also an accomplished author and entrepreneur. He started his literary journey with a motoring column for the esteemed UK newspaper, The Mail on Sunday, through which he shared his passion for cars and motorsports with a wider audience until 2013. In the entrepreneurial realm, Martin has embarked on various ventures, including The Leeds Kitchen, a restaurant in The Talbot Hotel, and the widely appreciated James Martin Manchester. Even though some ventures met an untimely end, Martin’s entrepreneurial drive remains resilient, constantly seeking fresh culinary opportunities.

Collaborative Endeavors and Contributions

In 2021, Martin took major strides in the food industry. He partnered with the respected potato company, Albert Bartlett, to breathe new life into the SpudULike by James Martin restaurant chain. He also dipped his toes into the wine industry, launching a collection of high-quality French wines. These ventures are a testament to Martin’s unwavering commitment to pushing the culinary envelope.

Accolades, Interests, and Education

Martin’s dedication to sharing his culinary knowledge is exemplified by his role at The Kitchen – Cookery School at Chewton Glen, an establishment that serves as both a cookery school and a dining restaurant. Besides cooking, Martin enjoys the adrenaline rush of motorsports and is a licensed private and helicopter pilot. He shares his personal life with television producer Louise Davies, his partner since 2011. Martin’s remarkable contributions to the culinary arts and television have garnered him several accolades, including the coveted ‘TV Personality of the Year’ at the Fortnum & Mason Awards in 2015 and 2021. These accolades are a nod to his enduring legacy as a true culinary icon in the United Kingdom.

FAQ

 

1. What is James Martin’s Food Map of Britain episode 7 about?

  • This episode follows Chef James Martin as he explores the gastronomic offerings of the West Country in Britain. He learns about the exceptional creaminess of Devon’s milk and investigates Cornwall’s intriguing tea exportation to China. In between these discoveries, Martin showcases his culinary skills by preparing two exquisite dishes – a tea-smoked duck and a clotted cream summer pudding.

2. What is special about Devon’s milk featured in this episode?

  • The episode highlights the exceptional creaminess of Devon’s milk, which is attributed to the region’s lush pastures. This creamy milk is an essential component of many regional dishes, underlining the importance of locally sourced ingredients in defining regional cuisine.

3. What is unique about the tea trade from Cornwall as shown in the episode?

  • In a surprising twist in the global tea trade, Cornwall, a region in the West Country of Britain, has started exporting tea to China. This story exemplifies the innovative spirit of British farmers and the high quality of their produce.

4. Can you share some details about the dishes prepared by James Martin in this episode?

  • Chef Martin prepares two unique dishes in this episode. The first is a tea-smoked duck, an exotic blend of Eastern and Western flavors. The second dish is a clotted cream summer pudding, a truly indulgent treat that epitomizes West Country decadence. These recipes underscore Martin’s culinary skills and his ability to blend local ingredients with international flavors.

5. Who is James Martin and what is his contribution to the food industry?

  • James Martin is a distinguished British chef and television personality who has revolutionized the food industry. His innovative approach and unrivaled expertise have left a significant impact on the culinary world. Apart from hosting various successful cooking shows, he has written extensively about food, launched restaurants, and partnered with companies to further develop the food industry. His dedication to sharing his culinary knowledge and his various contributions have earned him several accolades, including the ‘TV Personality of the Year’ at the Fortnum & Mason Awards in 2015 and 2021.
Scroll to Top