Harvest Sea and English Woodlands
Orford Road, Bromeswell, Woodbridge, Suffolk IP12 2PU 01394 460310 www.britishlardersuffolk.co.uk www.britishlarder.co.uk
A taste of Suffolk on a plate...
Harvest Sea & English Woodlands Mackerel with Roasted Beetroot; Sloe Gin and Rosehip Vinaigrette (Serves 4) 4 fresh mackerel fillets 4tbs rapeseed oil Maldon sea salt and freshly cracked black pepper 4 large beetroots Mixed cress Method: Preheat the oven to 150C. Wash the beetroot, mix with seasoning and 3 tbs of the oil, and wrap the beetroot in foil, place on a baking tray and roast in a preheated oven for 1 hour. Once cooked. Leave to cool, remove the skin and cut the beetroot in wedges. Score the skin of the mackerel. Heat a non-stick frying pan with 1 tbs of the oil, place the mackerel skin side down in the hot pan, season, and pan-fry until the skin is golden for about 3 minutes, flip the fish over and continue for one minutes, remove the cooked mackerel from the pan. Wipe the pan clean and return to the heat, sauté the beetroot for a few minutes to heat them thought, season and add a few spoons of the rosehip vinaigrette, divide the beetroot between 4 plates, place the mackerel on top, garnish with the cress, serve immediately. Sloe Gin and Rosehip Vinaigrette 300ml Aspal cider vinegar 100ml sloe gin 400g caster sugar 15 ripe rosehips Maldon sea salt and freshly cracked black pepper 100ml olive oil Method: Cut the rosehips in half, remove the seeds. Place the rosehips, sugar, gin and vinegar in a saucepan, dissolve the sugar and bring to the boil. Reduce by half; remove from the heat and leave to infuse for 2 hours. Season to taste and stir in the olive oil. Chill until needed. Pan-Roasted Partridge; Pearl Barley and Pickled Damsons (Serves 4) 2 red-legged partridges 1 sprig of thyme 1tbs unsalted butter 2 figs, cut into ¼ ‘s Maldon sea salt and freshly cracked black pepper 200g cooked pearl barley 3 banana shallots, finely diced 1tbs linseeds 50ml olive oil 1 lemon zest and juice 1tsp coriander seeds 2tbs rapeseed oil 5 black pepper corns Preheat the oven to 200°C and prepare a saucepan filled with water, one sprig of thyme, coriander sseeds and peppercorns, bring it to the boil. Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Flake the meat whilst hot. Heat the olive oil with the shallots and seasoning, cook until transparent and add the cooked flaked leg meat, cook until the shallots are tender, taste and adjust the seasoning if needed. Add the cooked pearl barley and linseeds, season with the zest and juice of the lemon. Set aside. Poach the partridge crowns in the boiling water for 3 minutes, leave to rest for 5 minutes and remove the breast from the bone. When ready to serve heat a frying pan with butter and caramelise the partridge breast in the foaming butter skin side down, caramelise the fig in the same pan. Pickled Damsons 300g damsons, stones removed, cut in ¼’s 100ml water 75g caster sugar 75ml red wine vinegar 100ml rapeseed oil 1tsp crushed coriander seeds Salt and freshly cracked black pepper In a small saucepan bring half the damsons, sugar and water to the boil and cook until the damsons are soft. Blend until smooth and add the vinegar, oil and crushed coriander seeds, blend until emulsified, season to taste. Add the remaining ¼’s of damsons stir and set aside.