Great British Menu 2020 chefs: Shauna Froydenlund, Northern Ireland heat

Shelly Cameron

Social Media Manager

Junior Doctors supper by Shauna Froydenlund

4th October 2018

For the short rib BRINE 5 lt water 350g salt 9g pink salt 8g white peppercorns 8g coriander seeds 8g fennel seeds 10g thyme 6x Bay leaf 2x Shortribs 2 lt Chicken stock 2 lt Veal stock 500ml Red wine 500ml Port For the Galloway beef fillet 1x2kg Fillet of Galloway beef 250g Block of unsalted butter ½ bulb of garlic 1x Bunch of rosemary For the beef sauce 300g Beef scraps 150g Smoked Alsace bacon 2 Shallots Celery scraps 2 Carrots 1 bulb garlic, halved horizontally 10 white peppercorns ½ bunch Thyme 3 Bay leaves Rock salt ½ Btl of Port 1lt Red wine 1lt Brown chicken stock (true foods) 500ml Veal stock, reduced (true foods) Brandy to finish Double cream to finish For the crispy shallot brunoise 2 x Shallot, brunoise Veg oil for frying For the bone marrow cream 8 x bones with marrow 100g Creme fraiche Sherry vinegar Fine salt For the mash 1kg Ratte potatoes washed - Boiled in salted water 250g Unsalted butter, melted 500ml Whole milk) - reduced by half 500ml Double cream) Salt to taste For the Lincolnshire poacher rarebit 1lt Whole milk Lincolnshire poacher rind 80g Butter 80g Plain flour 120g Lincolnshire poacher cheese, grated 4x Clarence court egg yolks 1 tbsp English mustard 50ml Worcestershire sauce For the celery 1x Head of celery 200ml Chicken stock ½ tbsp Celery salt For the carrot 1 litre carrot juice (mash) - reduced to 200ml 1x bunch of carrots with tops - reserve the tops in iced water for garnish. TO GARNISH: - Carrot tops - Pickled girolles - Finely sliced chestnut mushrooms - Fresh grated horseradish - Cider vinegar spray Read more Read more

Importing from overseas by Shauna Froydenlund

2nd October 2018

For the garam masala spiced potato terrine and crispy potato glass 3kg Desiree potatoes (large), washed and peeled 1kg Ghee 2 tbsp garam masala 1 tbsp ground fenugreek ½ tbsp fine salt 8x Curry leaves 2x Large banana shallots 1x Large chipper potato For the pickled cauliflower and red onion 100g Caster sugar 100ml Water 150ml White wine vinegar 1 tsp Mustard seeds 1 tsp Ground turmeric 1 tsp Chilli flakes 1x Small red onion 1x Small head of cauliflower (reserve the trim for the puree) For the roasted cauliflower and cumin puree All the cauliflower trim from the pickled cauliflower, roughly chopped 250g Block unsalted butter 100ml Chicken stock 500ml Double cream 1 tsp Cumin seeds For the curry paste 1 Clove of garlic, peeled 15g Fresh ginger, peeled and roughly chopped ½ tsp Kashmiri red chilli powder 1 tsp Ground coriander 1 tsp Garam masala ¼ tsp Ground turmeric 1 lime, juiced 150g Natural yoghurt Pinch of fine salt For the curry sauce 65g Butter 1x Tin of 225g chopped tomatoes, blitzed to a puree 1 tsp Ground fenugreek ¼ tsp Garam masala Whipping cream to taste For the crispy chicken skin 250g Chicken skin, excess fat scraped off For the shallot and potato bhaji 1x Large banana shallot 1x Medium Maris Piper potato, washed and peeled Fine salt 1 tsp Turmeric 1 tsp Onion seeds 100g Cornflour Veg oil for frying For the coriander yoghurt 3x Large bunches of coriander 250g natural yoghurt (Hung for at least an hour for a thicker consistency) For the flatbreads 125g Self raising flour 1 tsp Onion seeds 1 tbsp Natural yoghurt ¼ tsp Fine salt 60ml Tepid water For the tomato chutney 45g Unsalted butter 1 tsp Black mustard seeds 6x Whole cloves 1x Large banana shallot, sliced 1x Large garlic clove, minced 5x Large ripe tomatoes, roughly chopped 1 tsp Ground cumin 1 tsp Ground coriander ½ tsp Ground Kashmiri chilli powder 150g Caster sugar 250ml White wine vinegar Read more Read more

Great British Menu 2018 chefs - Shauna Froydenlund, Northern Ireland heat

1st October 2018

Meet the Great British Menu 2018 chefs from the Northern Ireland heat: Shauna Froydenlund Find out about all of the Great British Menu 2018 chefs here Read more about Great British Menu 2018 here... Read more Read more

Shauna Froydenlund is the joint chef patron of Michelin-Starred Marcus in London with her husband Mark.

Shauna reached the regional final two years ago and is back, competing on Great British Menu for the second time!

View this post on Instagram

Repost from @gbchefs using @repostregramapp - Word is out on the next series of @greatbritishmenu 😬😬 #letsdothis

A post shared by Mark and Shauna (@thefroydenlunds) on Mar 4, 2020 at 1:24pm PST

Originally from Londonderry, Shauna moved to England to study culinary arts, before taking a job at Gordon Ramsay’s restaurant Pétrus which was run by Marcus Wareing.

Shauna has been loyal to Marcus throughout her career, being made demi chef de partie on the pastry section when Marcus opened his eponymous restaurant at London’s Berkeley Hotel. Marcus is also where she met her now-husband and joint chef-patron Mark Froydenlund.

Shauna's menu is very personal, celebrating her passion for children’s literature and her love of reading to her daughter.

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