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Free Michelin Recipes

Enjoy a selection of free Michelin recipes based on popular dishes served in the restaurant. If you prefer a more simple approach, view our Pied Simple Kitchen recipes

Roast Breasts & Confit Legs of Grouse with Beetroot &...



Roast Breasts & Confit Legs of Grouse with Beetroot & Blackberries

Serves 4

Ingredients

4 Grouse
1 tbsp rock salt
250ml duck fat
1 handful of thyme & bay leaves, toasted in the oven
20 baby onion shells, cooked in blackcurrant juice and thyme
2 large beetroot, baked in foil and peeled
80ml beetroot purée
200ml brown chicken sauce
dried hibiscus powder
40g salted butter
125g ripe blackberries
1tbsp cabernet sauvignon vinegar
1large beetroot, sliced & fried until crisp

Method

Clean the guts from the bird, reserving the hearts and livers, you can use these to make a parfait.

Salt the legs for 3 hours along with the wings, then rinse and dry well.

Cook for 4 hours at 90°C in the duck fat until tender. Remove from fat and press.

Take the crown of the grouse, stuff with the herbs and place well-wrapped in the fridge.

This step can be done up to 10 days prior, which gives the meat time to age.

Melt the butter in a pan and add the blackberries and after a few minutes add the vinegar and cook a little further until their juices flow. Crush them with a fork and set aside.

When ready to cook, always remove the bird from the fridge to allow the meat to come up to room temperature which will ensure more even cooking. Roast the bird on all sides until medium rare.  Rest.

Crisp up legs in a non-stick pan.

Arrange the breasts, legs, cooked beetroot and crushed blackberries nicely on a plate. Sauce over the meat and add hibiscus powder.

Crumble over the beetroot crisps and serve.


New Potato Crab Salad

You could serve a crispy salmon filet over this New Potato Salad. Give it a try, and enjoy a great meal which doesn’t take a lot of time to cook.

Serves 2

Ingredients:

8 Boiled New Potatoes (peeled)
Extra Virgin Olive Oil
4-5 Spring Onions
Salt and Pepper
Vinaigrette 50g (olive oil,water, lemon juice, and salt and pepper)
Chopped Herbs (Parsley, Dill, Tarragon)
200g of Hand Picked Crab Meat

Method:
Heat olive oil in a large saucepan. Add the boiled, peeled new potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from heat, and crush the potatoes with a fork.You don’t want to thoroughly mash them at this point, just crush them up a bit.

Chop the spring onions, using the entire onion (top and bottom )and add to potatoes. Season the potatoes lightly with salt and pepper, add the crab meat, and mix everything together. 

Add a healthy amount of vinaigrette dressing, and then the chopped herbs. Mix everything again, and you’re done! 

Serve with crispy salmon for a complete meal.

The vinaigrette we use at the restaurant consists of olive oil,water, lemon juice, and salt and pepper. I don’t specify ratios,but you can experiment if you’d like to use the same vinaigrette as we do.


Chilled Cucumber and Yoghurt SoupThis serves 8, so just adjust...



Chilled Cucumber and Yoghurt Soup

This serves 8, so just adjust the quantities to make less – but you’ll want more the next day, believe me, so it pays to make it in large quantities! Andy

For the soup base

2 shallots, peeled and sliced

1 leek, trimmed, white part only

25g butter

4 cucumbers, peeled and diced

750ml vegetable stock

75ml double cream

To finish

1 cucumber, peeled, trimmed and cut into a small dice

1 cucumber, skin on, grated (don’t grate down as far as the

seeds)

4 cucumbers, peeled, puréed and passed through a fine sieve

325ml plain low-fat yoghurt

40ml lemon juice

1 tbsp sugar

sea salt and freshly ground black pepper

fresh mint, to garnish

Method

To make the soup base, sweat the shallots and leeks in the butter

without letting them colour, then add the cucumber and stock,

and cook until soft. Stir in the cream, purée, pass and chill. Once

chilled, add all the other ingredients bar the mint to the base and

serve, garnishing each portion with chopped mint at the table (it

will go black if you chop it any earlier).


Cherry Tomato Gazpacho with Basil Oil2.5kg cherry tomatoes80g of...



Cherry Tomato Gazpacho with Basil Oil

2.5kg cherry tomatoes
80g of coriander
100g of basil
110g of icing sugar
40g of sea salt
5g of black pepper
200ml of olive oil

200ml olive oil
150g basil
100ml olive oil
1 tomato, cut into thin slices
1 bunch basil leaves

Gazpacho
For the gazpacho, combine the cherry tomatoes, coriander, basil, icing sugar, sea salt, black pepper & 200ml olive oil.

Place the mix into a blender, blend on a high-speed until smooth and pass through a fine sieve, making sure to extract as much of the liquid as possible.

To complete the gazpacho, pour some of the strained soup back into the blender, pulse on a medium setting and add the other 200ml olive oil in a slow steady stream until fully incorporated.

Incorporate with the rest of the gazpacho and transfer to the fridge to cool.

Basil Oil
For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water.

Once the basil has completely cooled, squeeze the basil to remove as much water from the leaves as possible. Place in a blender with 100ml of the olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerate.

To serve
To serve the gazpacho, pour the gazpacho into bowls and garnish with the basil oil & small basil leaves and the slices of tomato.


Celeriac ‘Pasta’ with Hazelnuts, Parmesan & Olive Oil

Ingredients

1 Celeriac
100g Gold Label Extra Virgin Olive Oil (fruity as opposed to peppery)
Celery Leaves
Parsley Leaves
50g Hazelnuts - toasted and lightly seasoned
Maldon Sea Salt
Freshly Ground Black Pepper
Lemon Vinegar
1 Lemon - for zest
50g Parmesan - for shaving

Method

On a Japanese mandolin, cut fine lengths of the celeriac, as wide as possible, just 2mm thick. Blanch for 10 seconds in simmering salted water (30g/1l) then refresh in ice water. Juice the trimmings, bring to just under a boil to clarify, then pass through double muslin and chill over ice. Season lightly with lemon vinegar.

Dress the celeriac sheets with some salt, pepper, olive oil, lemon vinegar and lemon zest. Then place in a bowl with the hazelnuts, celery leaves and parsley. Add a little more olive oil. Top with freshly shaved parmesan cheese and pour in the chilled celeriac juice.

Enjoy!

Head Chef Andy McFadden


Poached Rhurbarb, Passionfruit, Pistachio, Olive Oil, Vanilla

Serves 4

Ingredients

200g Caster Sugar
500g Water
80g Grenadine
400g Rhubarb
2 Passionfruit - pulp removed
Few drops of Olive Oil
Pistachios - soaked in boiling water overnight
1 Orange - for zest
200g Cream
10g Icing Sugar
1 Vanilla Pod - seeds removed

Method

Wash the rhubarb and cut into pieces. Boil the sugar, water and grenadine. Place the rhubarb in the pan and cook for 10-20mins until soft but still firm to touch.  When cooked, allow to cool naturally. Whisk the cream, icing sugar and vanilla together until soft peaks form.

To serve, place the rhubarb pieces in a bowl as you wish. Dress with the fresh passionfruit, pistachios, a few drops of olive oil. Add a little orange zest, a spoonful of the Chantilly cream and pour the rhubarb soup over.

Enjoy!

Head Chef Andy McFadden


Fallow Deer, Red Pepper Ketchup, Fennel and Dried Olives

Ingredients

1 deer loin, taken from the saddle (about 300g)
100g egg white 
10g black pearl curry powder 
200g panko japanese breadcrumbs
50g black olives, chopped 
10g molasses sugar
red pepper 
300g shallot 
400g apple 
2kg apple juice 
500g cabernet sauvignon vinegar 
1 chilli 
1 star anise 
4 cloves 
200g sugar 
5g salt 
120g pineapple juice
1 trimmed medium fennel bulb 
Maldon sea salt 
Freshly ground black pepper 
Extra virgin olive oil 
Lemon vinegar 
1 lemon

Method

Put the olives on a small roasting tray. Sprinkle with the sugar and place in a very low oven (80C/gas ¼) for a couple of hours or until dried.

Finely slice the fennel on the diagonal using a mandolin. Season with the salt, pepper, olive oil, lemon vinegar & lemon zest to taste in a small bowl.

Blitz the black pearl curry powder with the breadcrumbs.

Season the deer with a little sea salt. Roll in the egg white & then in the black pearl crumb. Heat a little olive oil & some butter in a pan. Place the deer in the pan & cook for a minute on each side for 5-6 mins approx. until medium rare. Allow to rest for as long as you have cooked it.

Combine all ingredients & simmer until everything is very tender, for about 1 hour. Blend until smooth. Pass through a fine sieve, adjust seasoning to taste.

To serve, slice the deer in half & arrange on the plate with dots of the red pepper ketchup. Sprinkle the black olive over the meat. Spoon the sauce over the meat and serve with the fennel salad on the side.

Enjoy!

Head Chef Andy McFadden


Valentine’s Rhubarb Dessert

Ingredients

400g Rhubarb
200g Caster Sugar
500ml water
80ml Grenadine
2 passionfruits – ripe and wrinkly ones, pulp removed
Fresh unsalted pistachios – soaked in boiling water overnight
Olive oil
Knob of fresh root ginger, peeled and grated or sliced
Rhubarb sorbet - homemade or bought
Stem ginger ice cream - homemade or bought

For homemade sorbet

250g rhubarb
250g caster sugar
300ml water
1 orange
Rose water

For homemade stem ginger ice cream

105g Egg Yolks
200g Caster Sugar
500ml Milk
250ml Double Cream
2 Vanilla Pods

Method

Prepare the pistachios by soaking them in boiling water and leaving overnight. If you plan on making your own rhubarb sorbet, juice the orange and put in a pan with the sugar and water. Chop up the rhubarb and add to the pan. Cook until tender. Finish with a few drops of rose water. Freeze & churn when needed. If making homemade ginger ice cream, cook as for crème anglaise. Freeze & churn when needed.

Wash and trim the rhubarb – no need to peel – and cut into bite-sized batons. Boil the sugar, water and grenadine. Place the rhubarb batons in the pan and cook for 20-30 mins until soft but still firm to touch. When cooked, allow to cool naturally. Remove the rhubarb batons from the pan, and set aside the consommé. 

Deep fry or shallow fry the fresh grated stem ginger and set aside.  Place a number of rhubarb batons on the plate. Scope out the insides of the fresh passionfruits and dress the rhubarb. Take your soaked pistachios and coat them with olive oil, then add them to the dish.  Drop a few dashes of olive oil over the dish to make it really creamy. Add a scoop of the rhubarb sorbet – if you can’t get rhubarb, choose a good quality red berry sorbet.  Add a scoop of stem ginger ice cream. Place the fried ginger on top of the ice cream.  Serve with the rhubarb consommé on the side, to be poured over the dessert. 

Enjoy!

Head Chef Andy McFadden


Cherry Tomato Gazpacho with Basil Oil

image

Ingredients

2.5kg cherry tomatoes
80g of coriander
100g of basil
110g of icing sugar
40g of sea salt
5g of black pepper
200ml of olive oil
200ml olive oil
150g basil
100ml olive oil
1 tomato, cut into thin slices
1 bunch basil leaves

Method

For the gazpacho, combine the cherry tomatoes, coriander, basil, icing sugar, sea salt, black pepper and 200ml olive oil. Place the mix into a blender, blend on a high-speed until smooth and pass through a fine sieve, making sure to extract as much of the liquid as possible.

To complete the gazpacho, pour some of the strained soup back into the blender, pulse on a medium setting and add the other 200ml olive oil in a slow steady stream until fully incorporated. Incorporate with the rest of the gazpacho and transfer to the fridge to cool.

Place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water. Once the basil has completely cooled, squeeze the basil to remove as much water from the leaves as possible. Place in a blender with 100ml of the olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerate.

To serve, pour the gazpacho into bowls and garnish with the basil oil and small basil leaves and the slices of tomato.

Enjoy!

Chef Andy McFadden


Poached Strawberries with Mint & Champagne

image

Ingredients

1kg of English strawberries
1 bunch of mint
2 vanilla pods
600ml of water
200g of caster sugar

For the sabayon:

8 egg yolks
150g of caster sugar
160ml of champagne
500ml cream, lightly whipped

Method

To poach the strawberries, combine the mint, vanilla, water & sugar in a large pan & simmer for 5 minutes. Add the strawberries, return to a simmer and remove from the heat. Pour into a suitable container and leave to cool in the fridge.

To make the sabayon, whisk together the yolks, sugar and champagne in a large heatproof bowl. Place the bowl over a pan of simmering water, making sure the water does not touch the base of the bowl.

Continue to whisk until the mixture thickens. Remove from the heat and continue to whisk occasionally while it cools. Gently fold the cream through the cool champagne mixture.

To serve, place some strawberries at the bottom of tall glasses, together with some of the poaching liquid. Spoon over the champagne sabayon & serve.

Enjoy!

Chef Andy McFadden


Treacle Bread (served in the restaurant)

(640g Large Tin or 400g Small Tin)

410g Wholemeal Flour (fine)
410g Wholemeal Flour (course)
20g Salt
100g Yeast
400g Water (warm)
100g Treacle

METHOD:
* Place all the dry ingredients into a bowl
* Dissolve the fresh yeast into the water (warm, not hot) and add the treacle.
* Slowly add half the water mix until the mixture starts to form a crumb.
* Now add the other half of the water mix and knead for 12 - 15 minutes on a medium setting. (If you don’t have a KitchenAid or something similar, don’t worry, the dough will take a little longer to knead but the end result will still be the same.)

* Place the dough into your tin and sprinkle some t55 flour over the top and then cover with cling film or a tea towel.
* Leave to prove util the dough doubles in size
* Place in the oven at 220 for 20 minutes
* Leave the bread to cool inside the bread tin and serve when cool.

TOP TIP:
When using an electric oven, place the bread inside the over on the top shelf. Spill ¼ cup of cold water inside the oven and close the door asap. This will create some steam which will allow your bread to form a darker and thicker crust.


Ceviche of Hand Dived Scallops with Black Quinoa, Creme Fraiche, Radishes, Fennel and Dill

image

Ceviche is basically raw fish ‘cooked’ in citrus juice. It relies on the freshest of fish. You can also use salmon,  pollock or sea bass for this recipe if you like.

Serves 4

Ingredients

Juice of 1-2 limes
4 tbsp vegetable stock
1 tsp sugar
1 tsp salt
1tsp lemon vinegar
1 tsp olive oil
Fresh herbs, finely chopped
6 tbsp olive oil
2 hand dived scallops per portion
Sea salt
2 fennel for confit, puree & jelly
100g Black Quinoa
50g Pearl Quinoa
100g Crème Fraiche
100g rainbow radishes, thinly sliced
1 bunch dill made into oil
Salad leaves/flowers to dress
1 fresh kaffir lime

Method

Make the ceviche dressing by mixing the lime juice, vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra lime juice or sugar to taste.

To get neat, even slices the fish needs to be really cold, and you’ll need a sharp knife. Slice it as soon as it comes out of the fridge. Arrange each slice on the plate. Lightly season the fish with sea salt. Spoon the marinade over & arrange the other elements on top as you like.

It’s really important that it is served at room temperature so that you can appreciate the full flavour of the shellfish. Arrange nice salad leaves/edible flowers around the plate, sprinkle with the crispy quinoa & grate the Kaffir lime over the dish. This gives a lovely perfume to the dish.

Serve immediately - the dressing ‘cooks’ the fish so don’t dress more than five minutes before eating as it will turn the fish to mush.

Enjoy,
Chef Andy McFadden


Andy McFadden at Taste of London 2014

Watch this video from Taste of London 2014 which shows Andy preparing Scallop Ceviche - to have a go at making the dish at home, check out Andy’s recipe for Ceviche of Hand Dived Scallops with Black Quinoa, Creme Fraiche, Radishes, Fennel and Dill.


Andy McFadden’s Asparagus, Hazelnuts, Horseradish, Parmesan Recipe

image

Ingredients

Serves 4

16 Green Asparagus Spears
4 White Asparagus Spears
20g freshly grated horseradish
20g Cream
100g Milk
100g Hazelnuts, toasted
100g Tender watercress
Pea shoots
Sea salt & freshly ground black pepper
1 Lemon
20g Olive oil
20g Lemon vinegar
50g Parmesan

Method

Take the asparagus and snap off the bottom (1/3), wash and lightly trim.

In a pan of boiling salted water, cook the green asparagus until tender, 1-2 mins. Cook the white asparagus for 5-6 minutes. Remove & caramelize in a pan until golden brown.

Refresh cooked asparagus in ice water, once chilled store in the fridge until needed.

Finely slice the trimmed asparagus spears on the diagonal using a mandolin & set aside.

Bring the horseradish, milk & cream to the boil & infuse for 2 hours. Strain off & aerate with hand blender.

Marinate the raw & cooked asparagus with salt, pepper, olive oil, lemon vinegar, lemon zest. Assemble on a plate as you like, spoon the horseradish around, add the hazelnuts & some picked watercress, pea shoots & freshly grated parmesan.

Enjoy!

Chef Andy McFadden