Tom and Beth Kerridge opened their pub, The Hand & Flowers in Marlow, UK, in 2005. Before that Kerridge spent all of his cooking career in Michelin-starred restaurants.
Within a year, the pub had gained one Michelin star and by 2011 it became the first pub in the UK to be awarded two Michelin stars.
According to Kerridge, he likes to take ordinary, everyday foods and make them extraordinary, and have his dishes represent real value for money.
So let’s see what he did on page 32–33.
Chicken and sweetcorn soup
3 corn cobs
4 tablespoons maple syrup
4 tablespoons soy sauce
1.2 litres chicken stock
4 tablespoons rapeseed oil
2cm piece of fresh ginger, peeled and finely chopped
2 garlic cloves, crushed
200g boneless, skinless chicken breast, diced
2 tablespoons water
2 tablespoons cornflour
freshly squeezed juice of 1 lime
salt and pepper, to taste
spring onions, finely shredded, to garnish
Bring a large saucepan of salted water to the boil over a high heat. Drop in the corn cobs and boil for 5-8 minutes until the kernels are tender. Remove the cobs from the water and set aside to cool.
Meanwhile, preheat the oven to 180°C/Gas Mark 4.
Cut the corn kernels away from the cobs into small pieces, then put them into a roasting tray and roast for 10-15 minutes until they are toasted and a little singed.
Place the maple syrup and the soy sauce in a pan over a high heat and bring to the boil, stirring to dissolve the maple syrup. Continue boiling until the mix begins to caramelise, then pour in the chicken stock and return to the boil. Add the toasted corn cobs, reduce the heat and leave the stock to simmer, uncovered, for 15 minutes.
Heat the rapeseed oil in another pan over a low heat. Stir in the ginger and garlic, then add the chicken breast and continue stirring for a further 4-5 minutes until the meat is cooked through and the juices run clear. Strain the infused chicken stock through a fine sieve into the pan and bring to the boil.
Stir the water into the cornflour to make a paste, then whisk this into the stock. Return to just below the boil, then reduce the heat and simmer for 2-3 minutes until the soup thickens slightly. Add the sweetcorn kernels and the lime juice and season.
Whisk the egg, then pour it into the simmering soup, whisking all the time so the egg cooks into thin strands. Ladle the soup into bowls, sprinkle with spring onions to garnish and serve immediately.
How it played out
Too easy to write this section. I followed the recipe as written. My only change was to use olive rather than rapeseed olive. The smells in the kitchen were wonderful and read on to find out about the soup.
While I find it hard to imagine that this could be pub food, I can say it’s completely delicious. I thought it was a teeny, tiny bit sweet, but the men in the house loved every bite.
If you’re not a huge sweet fan, cut the maple syrup in half and you’ll be good to go.
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