Aiden Bryne’s Made in Great Britain
Aiden Byrne is the head chef of The Grill at the Dorchester and was Tom Aiken’s head chef at his Chelsea restaurant. He has made several TV appearances including BBC2’s Food Poker, UKTV’s Market Kitchen and was a guest on the BBC’s Masterchef.
There are over 150 recipes in the book interspersed with articles that follow Aiden’s quest for the best of British ingredients – Diving for Scallops in Scotland for example and Growing Baby Salads in Wiltshire.
The use of British ingredients is the focus. The Roasted Smoked Foie Gras with Onion Mousse uses 20 leaves of pennywort or buckler sorrel for example, Cobnuts with the Salad of Beef Rib with Truffle Potatoes and Watercress Salad or Jersey Royals with the Lamb Cutlets. It is the photographs that set the tone – as already stated, very Michelin-style plating.
Some of the recipes (I have a review copy of the book but have yet to recreate a recipe) seem very involved. The Strawberry and Red Pepper dessert has five different parts (Strawberry Parfait, Strawberry Foam, Red Pepper Cassonade, Red Pepper Purée, Red Pepper Tuille) and many reference ‘Fundamentals’ listed in the rear of the book (various stocks, purées, confits, vinaigrettes and sauces).
Others appear simpler to prepare The Chicken Breast with Lemon, Rosemary and Figs has a delicious simplicity ot it and a marvellously mouth-watering photo too.
“He is passionate about fine British food and has ensured that his menus are a showcase for the best British ingredients. The perception of British food is changing, not only because there are so many fantastic restaurants and chefs producing world class food, but also because more and more of us are waking up to our gastronomic delights that Britain has to offer. Made in Great Britain is a celebration of our rich culinary heritage and wonderful produce from the best meat and game to the freshest fish and shellfish”
Aiden Byrne’s Made in Great Britain is available from Amazon.co.uk
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[...] Of course not all the recipes are complicated or involve more pots that I possess. The Scallops with Garlic and Lime Puree is designed as a starter and described as “about as simple as I get,” and I am rather tempted by the Chicken Breast with Lemon, Rosemary and Figs. I’m guessing that many recipes are there for inspiration and would be simplified or altered by any competent cook and adjusted to suit ability. And there are some rather interesting-sounding recipes to play with – Orange and Olive Oil Cake with Candied Celery for example and Banana and Peanut Crumble with Roasted Pineapple to pick two at random from the dessert section. The rear of the book has a Fundamentals chapter. Here recipes for sauces, purées, vinaigrettes, and confits are listed. Although some of these seem as complicated as a mainstream recipe (Pigeon Sauce/Mousse for example). So Aiden Byrne’s Made in Great Britain is a book to explore and marvel at but perhaps not one in which to religiously follow each and every recipe provided. Read more on The Foodie List. [...]