Official Recipes from the Movie 'Burnt'

At Good Food Gift Card, we love taking up opportunities to celebrate award winning food. So it's no surprise that we're big fans of Burnt, Bradley Cooper's latest movie which tells the story of two-star Michelin Chef Adam Jones.

The director of Burnt, John Wells, worked closely with awarded Michelin Star chef Marcus Wareing to create some of the most amazing dishes ever served up on film.

Here we share with you some of Marcus's very own (and very complex and demanding) recipes.

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Herdwick Lamb Beetroot Girolle

Ingredients

• 1 best end of lamb, trimmed of sinew
• 50ml of olive oil
• 4 sprigs thyme
• 2 sprigs rosemary
• 1 clove garlic, crushed
• 2 tsp vegetable oil
• ½ tsp table salt
• 25g unsalted butter, cubed

Beetroot Aioli

• 250ml beetroot juice, reduced to 25ml and chilled
• 2 egg yolks
• 125ml olive oil
• ½ tsp table salt
• ½ tsp Dijon mustard
• 1 tsp Cabernet Sauvignon vinegar
• 1 long beetroot
• 2 tbsp rock salt
• 10 girolle mushrooms
• 20g unsalted butter
• ½ tsp table salt
• 1 globe artichoke, peeled, cooked and quartered
• Borage flowers, to garnish

Method

Marinate the lamb with the oil and herbs, overnight.

For the aioli, whisk the eggs with the mustard and vinegar until pale and fluffy. Slowly drizzle in the oil whilst whisking continually. Finish with the beetroot juice and season to taste. Place into a piping bag in the fridge until needed.

For the cooked beetroot, preheat the oven to 160℃. Wrap the beetroot with the salt in foil and bake for 3 hours or until soft. Remove from the oven and allow to cool slightly. Peel whilst still warm then refrigerate. Cut into neat wedges. When ready to serve, remove from the fridge an hour before. Dress with olive oil and Maldon salt.

To cook the lamb, heat the vegetable oil in a medium frying pan. Season the lamb all over then place in the hot oil. Brown all over then add the butter. When foaming, baste the lamb all over until well caramelised and cooked through to your preferred liking. Remove and set aside somewhere warm to rest. Place the girolles in the pan with the lamb butter and cook through, add the artichoke quarters and warm through.

To plate, place the beetroot aioli on the plate. Carve the lamb into four, placing 2 pieces on each plate. Garnish with the beetroot, artichokes and girolles. Finish with the borage flowers.

Rabbit Beetroot Watercress

Ingredients

• 4 rabbit loins, brined for 30 minutes in a 7% brine solution
• 2 tbsp olive oil
• 25g unsalted butter

Rabbit Sauce

• 100g rabbit bones, roughly chopped with cleaver
• 2 tbsp vegetable oil
• ½ tsp table salt
• ½ carrot, peeled and cut into 4
• ½ stick celery, cut into 4
• 1 small onion, peeled and cut into 4
• 1 clove garlic
• 4 sprigs thyme
• 2 sprigs tarragon
• 1 bay leaf
• 100ml white wine
• 25ml Madeira
• 400ml chicken stock

Rabbit Croquette

• 1 rabbit leg, salted for 2 hours with rock salt on each side, then rinsed
• 500g duck fat
• 3 sprigs thyme
• 2 cloves garlic chopped
• 1 egg
• 25g flour
• 25g panko breadcrumbs

Watercress Purée

• 1 bunch watercress, leaves only
• 20ml Chardonnay vinegar
• ½ tsp English mustard
• 25ml extra virgin olive oil
• 1 raw beetroot, peeled and finely julienned

Mustard Mayonnaise

• 2 tbsp homemade mustard
• ½ tsp Pommery mustard
• 3 heritage beetroot
• 100g rock salt
• 50g toasted oats
• 4 slices Guanciale

Method

For the Watercress Purée, blanch in salted water then refresh in iced water. Blend together with the vinegar, olive oil and mustard. Pass through a fine sieve, place in a piping bag and refrigerate.

For the mustard mayonnaise, whisk all ingredients together and season if necessary. Place in a piping bag and refrigerate.

To make the beetroot coleslaw, salt the beetroot for 10 minutes then rinse lightly and pat dry. Mix with ½ tbsp of the mustard mayonnaise.

For the rabbit sauce, heat the vegetable oil in a pan. When hot, add the rabbit bones and cook until golden brown. Remove and set aside. In the same pan, add the carrots, celery, garlic and onion and cook until golden. Add the wine and madeira and simmer until it resembles a syrup. Add the bones, salt, garlic, herbs and stock and simmer for 45 minutes, skimming any fat off the top. Strain through a fine sieve and bring to a simmer to reduce by half.

For the croquettes, preheat the oven to 100℃. Melt the duck fat and cover the leg, in a dish just large enough to fit both. Add the thyme and garlic, cover with foil and place in the oven for 3 hours. Remove and allow to cool in the duck fat until you are able to pick the meat, discarding the bones and skin. Mix with the chopped tarragon and enough sauce to bind. Adjust seasoning if necessary then set in a square mould lined with cling film, refrigerate. When completely cold, cut in half then dust evenly with flour. Dip into the egg wash then coat with the panko crumbs. Place in the fridge until ready to serve. When ready to serve, deep fry in oil at 165℃ until golden and warmed through.

For the cooked beetroot, preheat the oven to 160℃. Wrap the beetroot with the salt in foil and bake for 3 hours or until soft. Remove from the oven and allow to cool slightly. Peel whilst still warm then refrigerate. Cut into neat wedges. When ready to serve, remove from the fridge an hour before. Dress with olive oil and Maldon salt.

For the crispy guanciale, preheat oven to 180℃. Place the skin on a sheet of parchment paper, season, then place another sheet of paper on top. Sandwich between two baking trays and cook for 4 – 6 minutes until golden and crispy. Remove and allow to cool.

To cook the rabbit loins, heat the vegetable oil in a pan. Season the loins and brown all over. Add the butter and when foaming, baste until the legs are just cooked through. Add the rabbit glaze and cover the loins until they have the sticky glaze all over. Remove from the pan and cover with the oats.

To serve, dot the watercress purée around the plate, with the mustard mayonnaise. Add the dressed beetroot and beetroot remoulade. Finish with the crisp guanciale and rabbit. Garnish with bulls blood cress and serve.

Mascarpone Blood Orange Streusel

Ingredients

Mascarpone mousse

• 185g mascarpone
• 80g Philadelphia cream cheese
• 75g crème fraȋche
• 50g caster sugar
• 1 vanilla pod
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 60ml Cointreau
• 1.5 leaves bronze leaf gelatine

Blood orange gel

• 250g blood orange juice
• 5g agar agar

Streusel

• 130g plain flour
• 40g ground almonds
• 85g Demerara sugar
• Pinch of salt
• 85g cold, unsalted butter

Honeycomb

• 25g honey
• 64g glucose
• 160g sugar
• 30g water
• 8g baking soda

Milk ice-cream

• 333g whole milk
• 333g double cream
• 24g Trimolene
• 24g Blossom honey
• ½ 375g tin Condensed Milk
• ½ blood orange, segmented and cut into small wedges

Method

For the mascarpone mousse, weigh together all the ingredients except Cointreau and the gelatine. Place in the blender and begin blitzing. Slowly incorporate the Cointreau. Bloom the gelatine in 250ml cold water. When soft, melt in a dry pan over a low heat and add to the blender. Once smooth, strain into a container and leave to set in a container and leave to set in the fridge (it will need at least 2 hours).

For the gel, bring the juice to the boil and whisk in the agar agar. Simmer for at least a minute then strain onto a flat layer of cling film on a flat work surface; smooth as thin as possible and allow to set (this will only take few minutes). Cut a square big enough to cover the top of the cheesecake and carefully smooth the jelly over the top. With the remaining jelly, blitz in a small attachment on the large blender until it becomes a shiny, smooth gel.

To make the honeycomb, place the honey, sugar, glucose and water into a saucepan over a high heat. Allow it to very lightly caramelise then whisk in the baking soda and pour onto baking paper. Allow to set then break up into pieces.

For the streusel, place all ingredients together in a blender and pulse until it becomes a crumble. Mould into a block, cover with cling film and rest in the fridge for 2 hours. Preheat oven to 170℃. Remove the streusel mix from the fridge and leave for 10 minutes. Roll, between 2 pieces of parchment paper, to ½ cm thick. Bake for 7-10 minutes until golden. Whilst still warm, portion into rectangles the same thickness as the mascarpone mousse. Reserve all trim to crumble under the ice cream.

To make the milk ice cream, whisk all ingredients together and churn in an ice cream machine.

To plate the dessert, place the portioned mascarpone mousse with the jelly on top, on the portioned streusel biscuit. Put in centre of the plate. Pipe some dots of the blood orange gel around the side and scatter the fresh orange segments around. Place some of the trimmings from the streusel in a small mound, place a quenelle of the milk ice cream on top. Crumble the honeycomb around and serve.

Dishes and recipes created by Marcus Wareing, the internationally acclaimed and multi-award winning, Michelin starred British Chef and Chef Consultant for Burnt.

The dishes are available at his London restaurants – Tredwell's in Covent Garden, the two Michelin starred Marcus in Knightsbridge and The Gilbert Scott Bar & Restaurant in St Pancras.

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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.

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