Bradley Cooper on any given day, just doing nothing is already hot to me… but Bradley Cooper in the kitchen whipping up Michelin-restaurant dishes in his latest film Burnt makes him absolutely sizzling!

GV burnt

Bradley Cooper plays a chef determined to make it back to the top in Burnt. Photo credit: GV.com.sg

In Burnt, Bradley Cooper plays Chef Adam Jones, a talented chef who had it all—and lost it. A two-star Michelin rockstar with the bad habits to match, the former enfant terrible of the Paris restaurant scene did everything different every time out, and only ever cared about the thrill of creating explosions of taste. He led a lifestyle which led to the destruction of his career.

To make an epic career comeback, he needs to land his own kitchen and that third elusive Michelin star. And he’ll need the best of the best on his side, including the beautiful Helene (Sienna Miller). Burnt is a remarkably funny and emotional story about the love of food, the love between two people, and the power of second chances.

You can catch Bradley Cooper in Burnt, in cinemas on October 29 but meanwhile, here are 2 real life Michelin-restaurant dishes from Burnt which you can try whipping up in your kitchen!

TURBOT

An exciting medley of flavours – Dorset Turbot, Basil, Tomato. Photo Credit: Marcus Wareing.

Dorset Turbot, Basil, Tomato

Serves 2

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
Basil yogurt –
50g greek yogurt
1 tbsp runny honey
20g basil purée
Pinch table salt
4 heritage tomatoes of mixed colours, cut into wedges and slices
1 tbsp olive oil
Maldon salt
Freshly milled black pepper
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
Lemon Verbena to garnish

Start off with the semi dried tomatoes. Preheat the oven to 100˚C. Place the tomates, 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.

marscapone

A delectable dessert – Mascarpone, Blood Orange, Streusel. Photo credit: Marcus Wareing

Mascarpone, Blood Orange, Streusel

Serves 4

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

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
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

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 clingfilm 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.

Recipe Credit: 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. Check out his website at www.marcuswareingrestaurants.co.uk.