The Great White provides two stunning, three-course menus to knock the socks off your dinner party guests.

STARTER

Quails’ Eggs with Hollandaise Sauce and Puff Pastry
Serves 8 or 6 large portions

• 1 sheet pre-rolled puff pastry (30 x 15cm)
• 40 quails’ eggs
• 450g mushroom duxelle (see pg 112)
• Hollandaise sauce (see pg 112)
• Spanish paprika 

1. Lightly prick the puff pastry all over with a fork, then place on a baking sheet and bake at 1800C/3500F/Gas Mark 4 until golden brown. Cut the cooked pastry into strips 3.5cm wide and 15cm long. Allow them to cool.
2. Soft-boil the quails’ eggs in boiling salted water for 2 minutes and 15 seconds, then plunge into iced water, peel and set aside for later. Meanwhile, heat the mushroom duxelles.
3. Place the strips of puff pastry in the centre of a warm plate. Reheat the quails’ eggs by plunging them into rapidly boiling water for 15 seconds.  Evenly spoon the mushrooms down each band, and place the quails’ eggs on top. Generously spoon over the hollandaise sauce and serve with a sprinkling of paprika on top.

MAIN COURSE

Roast Venison with Willy’s 100% Chocolate
Serves 6

• 1 quantity red wine jus (see pg 112)
• 6 x 150g pieces of venison, either loin or haunch, trimmed of all sinews
• Salt and freshly ground black pepper
• 30ml olive oil
• 25ml ruby port
• 10g extra bitter dark chocolate (the higher cocoa solid percentage the better), finely grated
• 10-12 drops raspberry-infused red wine vinegar

To serve

• 1 quantity Cabbage ‘Pierre Koffmann’ (see next recipe)

1. Make the red wine jus and keep warm to one side.
2. Season the venison with the salt and pepper. Heat the oil in a hot pan and pan-fry the venison over a medium heat for about 3 minutes on all sides until the meat becomes firm but still springs back when pressed and is still pink in the middle. Remove from the pan and leave to rest in a warm place for a few minutes.
3. Heat the port in a small pan and reduce to a syrup. Add the red wine jus and bring to just below boiling point. Shake in the grated chocolate so that it dissolves, then add a few drops of raspberry vinegar. Check the seasoning and adjust accordingly. The sauce should be rich and silky in texture and consistency.
4. To serve, place the cabbage at the top of a warm plate. Slice the venison lengthwise into thin strips and fan them on the plate in front of the cabbage. Pour the sauce over and around the meat.

Cabbage ‘Pierre Koffmann’

Makes 8 or 6 large servings

• 1 Savoy cabbage
• 2 large carrots, peeled
• 100g celeriac, peeled
• 60ml goose or duck fat
• 65g smoked bacon cut into lardons
• Salt and pepper
• 100ml double cream

1. Remove the dark green outer leaves from the cabbage and discard, trim off any large veins and cut the remaining leaves into ribbons approximately 1cm thick. Cut the carrots and celeriac into batons, 2.5cm in length and about 0.5cm wide.
2. In a good sized pan, heat a third of the goose fat and fry the bacon lardons. As they start to colour add the carrot and celeriac, turn down the heat and cook for a few minutes. Drain off in a colander.
3. Return the pan to the heat, add half of the remaining goose fat and cook the cabbage for a few minutes. Remove to the colander with the bacon, celeriac and carrot. Store the cabbage mix in the fridge.
4. Reheat the cabbage, bacon, celeriac and carrot in the remaining goose fat and adjust the seasoning. Pour in the double cream and reduce slightly just to coat the leaves of the cabbage.

DESSERT

Cambridge Burnt Cream
Serves 6

• 175g caster sugar
• 9 egg yolks
• 4 vanilla pods
• 100ml milk
• 900ml double cream
• 50g Demerara sugar

1. Beat the sugar and egg yolks together in a bowl.
2. Split the vanilla pods in half and scrape the seeds out. Put the seeds, pods, milk and cream into a pan and gently bring the mixture to the boil.
3. Pour the boiling cream and milk onto the sugar and egg yolk mixture, mix well and pass through a fine strainer. Preheat the oven to 1200C/2500F/Gas Mark 1.
4. Divide the mixture between six ramekins and cook in a hot-water bath in the oven for 30-40 minutes. Allow the ramekins to cool, and then chill them in the fridge. Heat the grill to as hot as possible.
5. Sprinkle the top of each ramekin with the Demerara sugar and glaze them under the hot grill. Allow the sugar to set hard, then serve.

STARTER

Dressed Lobster, Russian Style
Serves 6

• 8 litres court bouillon
• 3 x 450g live lobsters

For the Russian salad

• 2 carrots, cut into 6mm dice and blanched
• 1 large shallot, finely chopped
• 100g gherkins, chopped
• 100g capers, chopped
• 150g garden peas, shelled and blanched
• 100g French beans, cooked and sliced into rings
• Small bunch of chives, finely chopped
• 1 quantity mayonnaise

For the garnish

• 6 hard-boiled eggs
• 6 sprigs chervil
• 6 lemon wedges
• Extra mayonnaise

1. Bring the court bouillon to the boil in a pan large enough to hold the lobsters. When the bouillon is boiling, plunge the lobsters into the pot for 6 minutes, then remove and allow to cool. Remove the claws from the bodies, crack them open and prise out the meat, then remove the meat from the knuckles and set aside. With a large, sharp chopping knife, cut the lobsters in half lengthways, and remove the remaining meat, discarding the brain sac. Clean out the lobster shells thoroughly as these will be your serving cases.
2. Make the Russian salad by mixing the diced carrot, shallot, gherkin, capers, peas, French beans and chives together in a bowl. Add enough mayonnaise to bind the ingredients together. Spoon the mixture in the empty lobster shells.
3. Slice each lobster tail half into three pieces and place them back in the opposite shell so that the red meat shows. Put the meat from one claw and knuckle into each brain cavity. Mix a little mayonnaise with water to create a runny dressing, and coat each lobster with some of this. Grate a hard-boiled egg over the top of each lobster so that it sticks to the tail.
4. Arrange on a plate and decorate with chervil sprigs and a wedge of lemon.

MAIN COURSE

Roast Partridge with Bread Sauce and Game Chips
Serves 6

• 6 x 500g partridges, gutted and dressed for roasting
• Salt and freshly ground white pepper
• 50ml goose fat

For the garnish   

• 6 slices of white bread
• A large knob of unsalted butter
• 24 Brussels sprouts
• Olive oil
• 18 x 2.5cm long chipolata sausages
• 6 partridge livers, from the birds
• 24 cooked chestnuts
• 6 small bunches of watercress

To serve

• Bread sauce
• Game chips
• Madeira roasting juices

1. Preheat the oven to 1800C/3500F/Gas Mark 4.
2. Prepare the garnishes first. Remove the crusts from the slices of bread and, using a cutter, make six discs out of the centre part of each slice of bread. Melt a little butter in the pan and gently sauté the discs until they crisp and golden in colour. Set to one side and keep warm. Blitz the remaining bread trimmings in a food processor until fine crumbs are formed. Gently fry the crumbs in a little more of the butter until crisp and golden also. Set these aside with the croutons.
3. Cook the Brussels sprouts in rapidly boiling salted water for 4 minutes, drain and set to one side, keeping warm.
4. In the olive oil, brown the chipolatas. Bake them in the oven for a few minutes until cooked through.
5. Melt a little butter in a pan and, when warm, sweat the partridge livers until just cooked; season with salt and pepper. With a fork, mash them up to form a pâté.
6. Set the oven to 2000C/4000F/Gas Mark 6. Season the partridges and baste on both sides in goose fat. Place them on their backs and cook them in the oven for 10-12 minutes depending on size. Allow to rest for 4-5 minutes. They should be cooked through but still pink.
7. Meanwhile, heat up the bread sauce and the Madeira roasting juices.
8. To finish the garnishes, heat a knob of butter until it foams, add the chestnuts, Brussels sprouts and chipolatas. Roll everything around in the butter for a few seconds then add a few spoonfuls of the Madeira roasting juices. Carefully reduce the sauce so it glazes the garnishes.
9. Spread a little of the pâté onto each of the round croutons and place one at the bottom part of each plate. Gently remove the legs and the breasts from each bird. Remove the thigh bone from the legs and the drumstick from the thigh. Place the two boned thighs on top of the crouton and put the two drumsticks in front, criss-crossed. Then place the two breasts on top.
10. In a circular patter around the plate, place small piles of each garnish, starting with the game chips then, moving anti-clockwise, the Brussels sprouts, watercress, roast chestnuts and chipolatas. Drizzle a few spoons of roasting juices over the partridge. Serve the rest of the roasting juices, the bread sauce and the breadcrumbs separately.

DESSERT

Lemon Syllabub
Serves 6

• 300ml double cream
• 75g sugar
• Juice of 1 lemon
• 1tbsp sweet wine
• 2 lemons, finely sliced
• 2tsp granulated sugar
• 50ml limoncello liqueur
• A few sprigs of mint

1. Whisk the double cream and sugar. Add the lemon juice and sweet wine.
2. Place the lemons in a pan with just enough water to cover. Add the sugar and limoncello and gently, over a low heat, poach the lemon slices.
3. Place the lemons in the bottom of a glass, reserving a few. Add the cream mixture on top, decorate with a few more lemon slices and mint leaves and serve.

THE ADDED EXTRAS

Mushroom Duxelles
Makes 6-8 Portions

• 500g portobello mushrooms
• 100ml port
• 100ml Madeira
• 50g unsalted butter
• Salt and freshly ground black pepper

1. Wipe the mushrooms, trimming off the stalks if necessary, and finely chop in a food processor.
2. Heat the chopped mushrooms in a dry pan until their natural liquid comes out and evaporates and the mushrooms shrink.
3. Add the port and Madeira and reduce again until almost dry.
4. Finish by stirring in the butter to enrich it and adjust the seasoning to taste.

Hollandaise Sauce

Makes 6-8 Portions

• 100ml white wine vinegar
• 10 white peppercorns
• 4 parsley stalks
• 1 shallot, finely chopped
• 50ml water
• 1tbsp white wine
• 3 egg yolks
• Juice of ½ lemon
• Salt and cayenne pepper
• 250g clarified butter at room temperature

1. Place the vinegar, peppercorns, parsley stalks and shallot into a suitable pan and reduce by about half. Leave for 24 hours to infuse, and then add the water and the wine and strain.
2. Place the egg yolks in a bowl with the lemon juice, and add the salt and cayenne pepper to taste. Whisk together, then gradually whisk in the strained vinegar reduction until an emulsion has formed.
3. Whisk the egg mixture in the bowl over a saucepan of boiling water for 5-6 minutes.  Slowly add the clarified butter a little at a time. Whip until all the butter has been added and a good emulsion has been formed. The sauce should be thick and form ribbons.

Red Wine Jus

Makes one litre

• 6 shallots, finely sliced
• 750ml ruby port
• 750ml red wine
• 1 litre veal stock (see next recipe)
• Salt and freshly ground white pepper

1. Place the shallots in a heavy-bottomed pan and add the port and the red wine. Bring to the boil and reduce to a syrup.
2. Add the veal stock and bring back to the boil, skimming off any scum that rises to the surface. Simmer for 5 minutes to reduce to a coating consistency. Pass through a fine sieve and cool.
3. This sauce can be stored in a fridge for up to a week.

Veal Stock

Makes about 3 litres

• 2kg veal knuckle bones
• 1kg raw chicken carcasses
• 1 large onion, peeled and chopped
• 3 carrots, peeled and chopped
• 3 sticks celery, chopped
• ½ bulb garlic
• Vegetable oil
• 4 tbsp tomato purée
• 1 sprig thyme
• 1 bay leaf
• 10 litres cold water
•  ½ bottle red wine

1. Roast the veal knuckles in a hot oven until they are golden brown. Simultaneously, fry the chopped vegetables in a little oil until golden brown also.
2. Place the raw chicken carcasses, the roasted veal knuckles, the fried vegetables and the tomato purée into a large stock pot. Cover with water and bring to the boil. Skim off any scum that rises to the surface.
3. Add the herbs and garlic, turn the pan down to a low heat so that it gently simmers. Cook for 8-12 hours, topping up with more water to keep the bones covered.
4. Pass the stock through a fine sieve into a clean pan. Boil and reduce by half. Add the red wine, return to the boil and sieve again. Cool, then store in the fridge for up to a week, or freeze for up to a month.

Court Bouillon

Makes 4 litres

• 6 leeks, chopped
• 3 carrots, chopped
• 2 sticks celery, chopped
• 8 shallots, chopped
• 4 onion, chopped
• 1 bulb fennel
• 1 sprig each thyme and tarragon
• 6 parsley stalks
• 1 bulb of garlic, crushed
• 4 litres of water
• 16 white peppercorns
•  Zest of lemon
• 40g salt
• 2 star anise
• 500ml dry white wine

1. Place all vegetables, herbs and salt in a large pan with the garlic. Add the water and bring to the boil.
2. Add the peppercorns, lemon zest, salt, star anise and white wine and simmer for 40 minutes.
3. Sieve and discard the vegetables. It can be stored in the fridge for a couple of days.

Mayonnaise

Makes 6-8 portions

• 4 egg yolks
• 2tbsp Dijon mustard
• 4tbsp white wine vinegar
• 2tsp salt
• A dash of Tabasco
• 1 litre peanut oil

1. Place the egg yolks, mustard, vinegar, salt and Tabasco in a bowl and mix together until the salt dissolves.
2. Add the oil in drops at first, whisking to form an emulsion with the egg yolks.
3. After about half of the oil has been added, it can be added in slightly larger amounts, whisking all of the time.
4. The sauce should become thick and creamy; it can then be stored in the fridge.

Bread Sauce

Makes 6-8 Portions

• 500ml whole milk
• 1 slice of onion
• 1 bay leaf
• 1 clove
• 5 slices white bread
• Salt and pepper

1. Bring the milk to the boil with the onion, bay leaf and clove. Simmer for 2 minutes.
2. Strain out the onion, bay leaf and clove and set half the milk aside. Add the bread to half of the milk, mash together and season. Cover with cling film and keep warm.
3. When it is needed, adjust the consistency with the remaining milk, and reheat.

Game Chips
Serves 6

• 2 large baking potatoes, peeled and sliced thinly
• Vegetable oil

1. Deep-fry the potato slices individually at 1400C until golden.
2. Drain and serve at once.

Madeira Roasting Juices

Makes 8 Portions

• 4 corn-fed chicken legs
• 250ml vegetable oil
• 250ml rich Madeira
• 500ml veal stock
• Salt and freshly ground pepper

1. Preheat the oven to 1800C/3500F/ Gas Mark 4. In a deep tray, place the chicken legs and the vegetable oil.  Roast the chicken legs in the oil for 25-30 minutes until they are golden brown in colour.
2. Remove from the oven and place on a low stove. Add the Madeira and reduce slightly, stirring the pan to loosen any pieces of chicken that have caramelised onto the tray.
3. Add the veal stock and return to the boil. Simmer for a few minutes and season.
4. Pass the liquid through a fine sieve, squeezing the chicken legs to get the most liquid and flavour out of them.
5. The sauce should be split: the ratio of stock to oil should be around 3:1. This gives the sauce that ‘roast dinner’ flavour.
6. The sauce can be chilled and stored in the fridge for two or three days.

Pictures: Marco Pierre' Great British Feast