Paul Clerehugh, Chef/Proprietor, The Crooked Billet, Stoke Row. 01491 681048
Cooking for the stars
I did fried egg & chips for Ringo Starr, The Beatles were finishing their Anthology album. The crew asked me to prepare a buffet, lots of musicians, engineers, lots of dietary requirements. Ringo took one look at my buffet, then asked for egg & chips.
Henley Festival, Sunday 12th July, The Bootleg Beatles provide the party. George Harrison mused that Bootleg George got paid more for gigs than he did.
Previously, I’ve cooked for many Henley Festival stars. Shucked oysters for Grace Jones, sorted caviar for Dame Shirley Bassey, Fruit de Mer for Elton. Better ensure my Crooked Billet ‘pop-up’ festival menu satisfies this year’s stars.
Blur’s Alex James (Saturday 11th), vegetarian until he became an Oxfordshire farmer, now occasionally enjoys roast duck. Noted! Slow roast crispy duck on my festival menu. Alex’s local Blue Monday cheese on the board with Nettlebed Creamery’s excellent cheese.
Jo Whiley (Thursday 9th DJ), known to love pavlova. Meringue, berries, thick Jersey cream definitely included on dessert. Raspberry coulis drizzle. We called coulis Monkey’s Blood when I was a kid.
The Sugababes (Thursday 9th) are foodies. Keisha Buchanan appeared on BBC’s Great British Menu. Mutya Buena on Celebrity MasterChef. Elton John enjoyed my Petit Fruit de Mer: lobster, king prawns, poached Lochinvar salmon — on the menu for Mutya. Siobhan Donaghy prefers a glass of something before going on stage.
I hope that Boy George (Wednesday 8th) & Lulu (Friday 10th) enjoy the menu of roast harissa cauliflower with pearl barley, smoked almonds, pomegranate “& pico de gallo. Boy George — ‘I’m a vegetarian, enjoy lots of vegan & raw food but couldn’t live in a world without cheese’ — George will love Alex James’s local Blue Monday cheese.
Comedian Alan Davies has a sweet tooth. When asked about a favourite meal, he said fish & chips. I’ll have late night fish & chips ready for when Alan finishes his Wednesday evening set. Dark Valrhona chocolate mousse should satisfy that sweet tooth.
I had the pleasure of cooking for Anni-Frid Lyngstad, ABBA’s Frida last month: wild bass & Cornish octopus. Bjorn Again performing ABBA’s hits on Friday 10th. Honouring Frida, wild English sea bass & Cornish octopus starring on the Crooked Billet ‘pop-up’ Henley Festival menu.
Crooked Billet, Henley Festival, July 8-12. Cooking 5:30pm until late. 300 riverside covers. No reservations – turn up & choose a table.
Crooked Billet
Alex James’ Henley Festival Slow Roast Crispy Duck, Watermelon, Candied Cashews, Beansprouts, Coriander & Mint
The secret to this delicious dish is getting the duck crispy & golden. At The Henley Festival, I’m accompanying with watermelon, aromatic green herbs & sesame soy dressing. Here’s how to achieve succulent crispy duck.
Ingredients (serves 6)
• 6 cumin seeds
• 6 coriander seeds
• 2 star anise
• 60g sea salt
• 6 duck legs
• 2 garlic cloves, sliced
• 500g duck fat (sufficient to submerge
duck legs)
Method
– Dry toast cumin, coriander “& star anise in a pan for 2 minutes.
– Grind to powder in a pestle & mortar, mix in the salt.
– Rub the mixture over the duck, place sliced garlic over.
– Put in a suitable bowl, cling film & refrigerate for 24 hours.
– Pre-heat an oven to 150°C.
– Wipe clean the duck legs with kitchen paper *do not wash under a tap, keep dry.
– Place duck in a heavy casserole dish, add duck fat, sufficient to cover.
– Cook for 2.5 hours, allow to cook in the casserole dish.
– Remove duck from fat. Keep refrigerated for up to 3 days until ready to crisp up.
To crisp up:
– Pre-heat the oven to 180°C.
– Place duck legs in a roasting tin.
– Bake for 30 minutes until crisp & golden.