Burnt

T H E

O F F I C I A L

RECIPE BOOK

FROM THE MOVIE

Sienna Miller and Marcus Wareing

BURNT

is the story of Chef Adam Jones (Bradley Cooper) who had it all and lost it. A two-star Michelin Chef, whose ability to create explosions of taste is undermined by his bad habits and rock-star attitude. To land his own kitchen and that third elusive Michelin star though, he’ll need the best of the best on his side, including the beautiful Helene (Sienna Miller). BURNT invites you through the dining room and into the real world of a Michelin Star calibre kitchen; the heat, the intensity, the passion and the ego.

Prepare for a sensory feast directed by acclaimed director John Wells, who worked closely with awarded Michelin Star chef Marcus Wareing to create some of the most amazing dishes ever served up on film. Here in this book, Marcus is willing to share some of his succulent secrets with you.

In your hands are step by step guides on how to cook a number of Marcus Wareing’s very own Michelin Star dishes that feature in the movie BURNT. They’re complex and demanding. They’re the real deal. Are you brave enough to take them on? Do you think you have what it takes to make it? Or will you wind up getting BURNT?

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 www.marcuswareingrestaurants.com

IN CINEMAS OCTOBER 22

herdwick lamb beetroot girolle

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

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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

S 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

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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˚C. 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

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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˚C. 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

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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 a 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

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1 clove garlic 4 sprigs thyme 2 sprigs tarragon 1 bay leaf 100ml white wine 25ml Madeira 400ml chicken stock

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1 egg 25g flour 25g panko breadcrumbs

WATERCRESS PURÉE 1 bunch watercress, leaves only RABBIT CROQUETTE 20ml Chardonnay 1 rabbit leg, salted vinegar for 2 hours with rock ½ tsp English mustard salt on each side, 25ml extra virgin then rinsed olive oil 500g duck fat 1 raw beetroot, peeled 3 sprigs thyme and finely julienned 2 cloves garlic chopped

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˚C until golden and warmed through FOR THE COOKED BEETROOT, preheat the oven to 160˚C. 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.

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

FOR THE CRISPY GUANCIALE, preheat oven to 180˚C. 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.

dorset turbot tomato basil I

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2 x 160g pieces turbot fillet 2 tbsp vegetable oil ½ tsp table salt 25g unsalted butter, cubed BASIL PURÉE 100g basil, leaves picked ½ tsp table salt 50ml extra virgin olive oil

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BASIL YOGURT 50g greek yogurt 1 tbsp runny honey 20g basil purée Pinch table salt

S SEMI DRIED TOMATOES 4 plum tomatoes, quartered 2 tbsp extra virgin olive oil 2 sprigs thyme, leaves picked ½ tsp table salt Freshly milled black pepper 100ml olive oil

4 Heritage tomatoes of mixed colours, cut into wedges & slices Lemon Verbena to garnish 1 tbsp olive oil Maldon salt Freshly milled black pepper

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START OFF WITH THE SEMI DRIED TOMATOES. Preheat the oven to 100˚C. Place the tomatoes, skin side down, on a baking tray and drizzle with the 2 tbsp olive oil. Sprinkle with the salt, pepper and thyme and place in the oven for 2 - 3 hours until semi dried.

Place in the olive oil and set aside.

FOR THE BASIL PURÉE, blanch the basil in salted boiling water then refresh in iced water. Blend with the olive oil and salt until smooth and pass through a fine sieve.

Place into a piping bag and refrigerate.

TO MAKE THE YOGURT, mix all ingredients together, check the seasoning then place in a piping bag in the fridge.

TO COOK THE TURBOT, heat a non stick frying pan over a moderately high heat, with the vegetable oil. Season the turbot on both sides. When the oil is hot, add the turbot and colour on each side lightly. Add the butter, when foaming, baste the fish until a deep golden and cooked through.

Remove and rest for 2 minutes whilst you dress the plate. Place a dollop of yogurt onto each plate and smear lightly.

Place the dressed fresh tomatoes on the plate, along with the semi dried tomatoes.

Place the fish on top then place dots of basil purée around the fish and finish with the verbena.

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2 Anjou pigeons, innards removed and reserved, brined in a 7% salt solution for one hour 2 tbsp vegetable oil 25g unsalted butter, cubed ½ tsp table salt PIGEON SAUCE 2 pigeon carcasses & wings, roughly chopped 1 tbsp vegetable oil ½ carrot, peeled and quartered½ small onion, peeled and quartered ½ stick celery, quartered

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BEGIN BY MAKING THE PIGEON SAUCE. Heat a medium sized saucepan with the vegetable oil. When hot, add the bones and cook until golden. Remove and set aside.

Add one more tablespoon of vegetable oil and when hot, cook the carrots, celery, onion, peppercorns and garlic until golden.

Add the wine and port and cook simmer until it becomes a syrup. Add the remaining ingredients and simmer for 45 minutes.

Strain off and return the liquid to a clean pan. Bring to a simmer and adjust seasoning. When ready to serve, heat the sauce and add 1 tbsp chopped pigeon

innards with the chopped parsley.

Serve with the dish in a sauce boat.

TO MAKE THE CRUMB, use a deep fryer, or heat a pan of oil to 165˚C. Fry the grated sweet potato until crispy. Strain onto absorbent paper and season with the salt.

Keep somewhere warm and dry.

FOR THE PURÉE, heat the butter in a saucepan then add the sweet potato, salt, spices and stock. Cook slowly until cooked through then remove the cinnamon and blend until smooth. Pass through a fine sieve and set aside.

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anjou pigeon sweet potato sorrel I

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1 clove garlic 4 sprigs thyme 1 bay leaf 6 white peppercorns 100ml red wine 25ml ruby port 400ml chicken stock 100ml veal stock SWEET POTATO DICE 1 sweet potato, cut into perfect 1.5cm dice, with the remaining trim used for the purée 25g unsalted butter ½ tsp table salt

SWEET POTATO PURÉE ½ sweet potato, peeled and finely diced plus the trim from above 50g unsalted butter ½ tsp table salt ¼ nutmeg, grated ¼ cinnamon stick, broken in half 100ml chicken stock SWEET POTATO CRUMB ½ sweet potato peeled and grated 250ml vegetable oil ½ tsp table salt

TO MAKE THE BEURRE BLANC, place everything, bar the butter, into a small saucepan and bring to a simmer. When there is only 1 tablespoon of liquid remaining strain off and place the liquid into a bowl above a pan of barely simmering water.

Slowly whisk in the cold butter, cube by cube, until fully emulsified. Add the salt to taste. Cover and keep somewhere warm.

TO COOK THE PIGEON, preheat the oven to 180˚C. Using an oven proof frying pan, heat the vegetable oil until hot. Season the pigeons all over then gently roast until golden. Add the butter, cube by cube, and

SORREL 6 sorrel leaves 50g clarified butter ½ tsp table salt 2 saffron strands BEURRE BLANC 60ml white wine vinegar 60ml white wine ½ shallot, finely sliced ½ bayleaf 1 sprig thyme 4 white peppercorns 100g unsalted butter, cubed ½ tsp table salt 1 tbsp chopped parsley

when foaming baste the birds until coloured all over. Place in the oven for 4 minutes then remove and set aside somewhere warm to rest for 5 minutes. Carve the birds when ready to plate.

Heat the clarified butter with the salt and saffron in a pan. Add the sorrel leaves and when wilted, remove. Coat with the beurre blanc.

TO PLATE, heat the purée and divide between two plates. Place the pigeon breasts on the plate along with the sweet potato crumb and dice. Finish with the sorrel leaves and serve with the sauce.

mascarpone blood orange streusel I

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

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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

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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

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FOR THE MASCARPONE MOUSSE, weigh together all the ingredients except the 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 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 a 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 jug with a hand blender or 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 becomes a crumble. Mould into a block, cover with cling film and rest in the fridge for 2 hours. Preheat oven to 170˚C. 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.

pineapple pain perdu coconut I

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CONFIT PINEAPPLE 1/2 fresh pineapple, cut into 1cm dice 100g sugar 200g water 1 lime, zest and juice ½ vanilla pod, seeds scraped 60g coconut rum 1 large slice brioche; 8cm x 8cm x 3 cm 25g clarified butter

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EGG MIX 2 medium free range eggs 60g caster sugar 100g milk 10ml rum ¼ vanilla pod, seeds scraped

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COCONUT MERINGUES 100g egg whites 100g caster sugar 100g icing sugar, sieved 2 tbsp desiccated coconut COCONUT CURD 90g coconut milk 65g caster sugar 2 small free range eggs 90g unsalted butter, cubed 1g agar agar

COCONUT SORBET 100g water 60g caster sugar 3g super Neutrose 250g coconut purée 120g coconut rum 5g Trimolene 375g coconut milk

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BEGIN BY MAKING THE COCONUT SORBET. Boil the water, sugar and super neutrose together until all dissolved.

Whisk in the trimolene and allow to cool a little. Whisk all the other ingredients together then whisk the 2 mixes together.

Pass and reserve in the fridge until cool.

Once cool, churn and freeze.

FOR THE PINEAPPLE, bring the water to the boil then remove from the heat. Dissolve the sugar in it then add the other ingredients.

Place in a container with the pineapple dice

and leave to marinate, in the fridge, for at least 4 hours.

Preheat the oven to 100˚C. Make the meringues by whisking the egg whites until stiff peaks form. Add the caster sugar and continue to whisk until no grains are left and the mix is shiny and smooth. Add the icing sugar and whisk until smooth. Pipe onto a silicon mat, on a baking tray, into 1cm diameter meringues. Sprinkle with the coconut and place in the oven for 20 minutes or until crispy on the outside and soft in the middle.

Set aside to cool.

FOR THE PAIN PERDU, place the brioche slice in a container just large enough to fit it.

Whisk together the egg mix then pour over.

Allow to soak for 20 minutes, turning over 4 times until the liquid has all been absorbed.

Heat the clarified butter in a non stick pan over a medium heat. When hot, add the soaked brioche and cook until golden on both sides. Remove and place on a wire rack to cool.

FOR THE CURD, bring the milk and the sugar to the boil. Add the agar agar and mix until combined. Add the eggs and bring to a simmer until the mix thickens. Add the butter, blitz and then pass. Chill, allow to set then whisk together and place in a piping bag.

TO PLATE; cube the pain perdu and warm gently in a moderate oven for a couple of minutes. Divide the pineapple between the two plates. Add the pain perdu and dot the coconut curd around, with the meringues.

Quenelle the sorbet into 6 small quenelles and place 3 on each plate. Finish with grated lime zest and thai basil.

IN CINEMAS OCTOBER 22 BRADLEY COOPER SIENNA MILLER OMAR SY DANIEL BRĂœHL MATTHEW RHYS WITH UMA THURMAN AND EMMA THOMPSON For special events and offers inspired by Burnt, please visit langhamhotels.com

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