Tag Archives: jack lucas

Confit of Cod

…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS For the cod 1 pound (450 g) cod loin, taken from the centre cut sea salt, as required (Maldon if you have it) 6 ½ ounces (200 ml) vegetable oil or any other neutral, unflavored oil 2 tablespoons (30 ml) olive oil 4 slices parma ham, very very thin For the piperade 2 tablespoons (30 ml) olive oil 3 red bell peppers, stemmed, seeded, and finely chopped 1 orange or yellow bell pepper, stemmed, seeded, … Read More

Lamb Rump Steaks

… with creamed savoy cabbage and potato fondant Courtesy of Jack Lucas (MasterChef UK winner) Serves 4 INGREDIENTS For the potato fondants 8 Maris Piper (or Yukon Gold) potatoes 10 tablespoons (150 g) butter 1 can (14 ounce/400ml) chicken stock 3 cloves garlic, peeled 1 sprig fresh thyme For the lamb 4 (8 ounce/227 g) lamb rump steaks salt and pepper, to taste 2 tablespoons (30 ml) red currant jelly For the cabbage 1 head Savoy cabbage 2 leeks 7 ounces (200 g) smoked pancetta or smoked back bacon 10 ounces (300 ml) double cream 8 ounces (250 ml) chicken … Read More

Epic 2-day Pork Ribs with Tangy BBQ Sauce

Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 2 as a meal, 4 as a starter (recipe doubles easily, but keep to 1 half rack per pouch.) INGREDIENTS 1 large rack of meaty pork ribs, cut in half (about 6 bones in each half) For the dry rub 3 heaping tablespoons (26 g) smoked paprika 1 tablespoons (38 g) brown sugar, such as dark muscovado 1 tablespoon (7 g) red pepper/chilli flakes 1 teaspoon (5 ml) mustard powder 1 teaspoon (5 ml) cayenne pepper For the barbecue sauce 6 tablespoons (90 ml) tomato ketchup 3 tablespoons (115 g) dark muscovado … Read More

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauceCourtesy of Jack Lucas (MasterChef UK Finalist)Serves 4-6Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) full-bodied red wine … Read More

Interview: Jack Lucas MasterChef UK Finalist

At just 21, Jack Lucas took the culinary television world in the UK by storm with his good looks and boyish charm.  On a path that is somewhat unusual — from 1st Class Honors at Exeter University (in Geography, no less!) to finalist on MasterChef UK in one giant step–it looks like his culinary star is most definitely on the rise.  We were thrilled that he could recently take time out of a very busy schedule to chat with us about the world of sous vide cooking.  Here’s Jack’s take on it… SVS: We first came across you as a … Read More

Beetroot Salad with Goat’s Cheese Beignet

…with beetroot meringue, toasted walnuts, and maple dressing Courtesy of Jack Lucas (MasterChef UK winner) Serves: 4 Note: This recipe combines sous vide technique with traditional methods. INGREDIENTS For the beetroot 1 bunch (medium) red beets/beetroots, scrubbed and trimmed 1 bunch (medium) yellow beets/beetroots, scrubbed and trimmed 1 bunch small radishes 10 ounces (300 g) assorted salad leaves, including rocket, baby spinach 2/3 cup (75 g) walnuts, lightly toasted in the oven For the dressing 2 ½ tablespoons (40 ml) sherry vinegar 5 tablespoons (80 ml) Canadian maple syrup Salt and pepper, to taste 2/3 cup (160 ml) rapeseed oil … Read More