19 minute read
Food & Drink
Did you know? When at the Shippon in Wrexham, Dominic created awardwinning Welsh tapas
Looking for new dishes to wow your guests with at christmas? We asked local chefs to share some of their favourite recipes with you...
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Smashing the
stereotypes
Food served in retirement homes doesn’t have the greatest reputation – but one pioneering later-living complex in Cheshire is looking to change all that
Dominic Ash
Chef Dominic Ash has worked with some of the UK’s top chefs in some of the most sought-after kitchen roles in the country. He has cooked alongside Gordon Ramsay and Marcus Wareing at Petrus in Knightsbridge, and with his fellow Southport College student from his training days, Laurence Glayzer, at Le Clos du Chateau. Most recently he enjoyed success as master pâtissier at Peckforton Castle. Now, Dominic is providing the same quality of dining experience for a very different – but just as discerning – clientele: the residents of the Gifford Lea retirement village in Tattenhall.
Gifford Lea is breaking the stereotypes surrounding retirement villages to offer pioneering, state-ofthe-art facilities that are more like a hotel than a retirement community. There’s a brassiere and café, wellness spa and pool, hi-tech gym, beauty salon, landscaped gardens and even room service. Taking on a top-notch chef to feed their clients therefore comes as no surprise and Dominic is making sure that preconceptions about the food on offer are well and truly changed. Here he shares one of his favourite meals that always goes down well with the residents at Gifford Lea.
Treacle glazed salmon
INGREDIENTS
4 x 140g organic salmon fi llets 450g celeriac 200g black treacle 250g French mayonnaise 1 bunch of dill, fi nely chopped 1 lemon Olive oil Salt and pepper
METHOD
1. Pin-bone the salmon and remove the skin.
Lightly salt it and set aside for four minutes. 2 Peel the celeriac and cut into quarters.
Grate the quarters into a bowl and lightly salt, then set aside for four minutes. 3. Pour the treacle on to a baking sheet and roll the salmon in it until evenly coated. 4. Spoon the mayonnaise into a mixing bowl and add a splash of water. Mix the dill into the mayonnaise and water before adding pepper. 5. Add the mayonnaise to the grated celeriac and mix thoroughly so the celeriac is completely coated. Add some lemon juice to taste. 6. Pan-fry the salmon in olive oil, cooking for two minutes on the presentation side and a further two minutes on the reverse. 7. To serve, place a good spoonful of the celeriac in the centre of each plate and top with the warm glazed salmon.
high-quality food from a new grill
Blk Sheep Baa & Grill, the latest venture from local leisure operators One Hundred Knights, launches in Wrexham
Following the success of Three Eagles Bar & Grill in Llangollen, hospitality and leisure operator One Hundred Knights has opened Blk Sheep Baa & Grill at Plassey Holiday Park near Wrexham.
Based on a former dairy site, the restaurant is just five miles from the centre of Wrexham and has close links to Llangollen, Chester and the surrounding area.
Adam Gaunt-Evans, One Hundred Knights’ director of restaurants and bars, has worked closely with Blk Sheep’s development chef Dan Gaskin and operations manager Katie Ince to develop an appealing all-day menu and dining experience that will cater to a wide range of customers.
“The Blk Sheep Baa & Grill brand represents a new generation of British casual dining, where our focus is on serving high-quality delicious food and drinks and creating an enjoyable wholesome experience for all who
visit,” says Adam. “We’re taking the level of cooking from traditionally high-quality restaurants and applying the efficiency, informality and accessibility of the casual dining sector.
“Our ethos is all about bringing British traditions to life in a contemporary way and our diners can expect a new era of dishes, where nostalgia meets modernity.”
You can see the menu for yourself and book a table at www.blksheep.co.uk.
The Blk Sheep Baa & Grill team
Christmas pie Recipe from Martin Wood, chef/proprietor at The Bryntirion Inn in Llandderfel near Bala
INGREDIENTS For the pastry:
400g plain flour, plus extra for rolling 2tbsp caster sugar Zest of 1 lemon 250g cold butter, cubed 1 free-range egg, beaten with 2tbsp cold water 1 free-range egg, beaten, to glaze
For the filling:
400g cooking apples, peeled, cored, sliced 2-4tbsp caster or light brown soft sugar (depending on the sweetness of the apples) 200g cranberry sauce 200g mincemeat
METHOD
1. Place the flour, sugar and lemon zest in a bowl and use your fingers to rub in the butter until the mixture resembles breadcrumbs.
Add the beaten egg and stir with a round-bladed knife until the mixture forms dough. 2. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm larger than the pie dish.
Lift the pastry over the rolling pin and lower gently into the pie dish. 3. Press the pastry firmly into the dish and up the sides, making
sure there are no air bubbles. Chill the fridge for a few minutes. 4. Preheat the oven to 200°C/ 180°C fan/gas mark 6. 5. Place the apples and sugar in a pan with 1tbsp water. Cover and cook for five to 10 minutes, or until the apples are tender. Remove from the heat and place in a bowl to cool. 6 Mix in the cranberry sauce and mincemeat, then place the filling in the pie dish. Brush the rim of the dish with beaten egg. 7 Roll out the reserved ball of pastry to make the lid. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess, then gently crimp all around the edge. Make a few small holes in the centre with the tip of a knife. Glaze with beaten egg. 8 Sprinkle the pie with sugar and bake in the centre of the oven for 45 to 55 minutes or until golden-brown all over.
Adam Gaunt-Evans shares his recipe for a sumptuous Christmas pudding, right
Traditional Christmas pudding
INGREDIENTS
200g dark brown sugar 200g fresh breadcrumbs 50g ground almonds 200g suet 100g plain flour 200g raisins 200g sultanas 100g mixed peel 100g currants 10g nutmeg 10g mixed spice 1tsp salt 125ml milk 4 eggs, beaten 100ml brandy Zest and juice of 1 lemon Zest and juice of 1 orange
METHOD
1. Mix all dry ingredients together in a large bowl. 2. Add the liquids and mix well. 3. Cover and leave to marinade in the fridge for three to four days. 4. Steam in medium pudding moulds for one hour 45 minutes and allow to cool. 5 Simply steam or reheat on Christmas
Day and serve with your choice of brandy butter or cream!
Adam Gaunt-Evans
Roasted pepper-crusted venison haunch Recipe from the Grosvenor Pulford Hotel & Spa, Chester
INGREDIENTS
(serves four) 4 x 150g venison loins 100g unsalted butter Black pepper 2tbsp vegetable oil 2 sprigs of thyme 1 bay leaf 8 carrots 2 swede Cracked sea salt Nutmeg 1kg parsnips Honey Sage leaf For the jus 1 litre veal sauce 150g blackberries 200ml red wine 100g redcurrant jelly 6 juniper berries Juice of 1 lemon 100ml Chambord (optional)
Optional extras 1 Maris Piper potato 2 venison sausages
Pepper-encrusted venison • Prepare the venison loins by coating them in 50g unsalted butter and black pepper. • Add 2tbsp vegetable oil, one sprig of thyme and one bay leaf to a pan and heat to high temperature. Sear your venison loins on each side for approximately two minutes until brown. • Reduce heat to low and cook for a further six minutes (cooking time will vary depending on desired cooking temperature).
Root vegetable mash • Peel and slice the carrots and swede and place into a large pan with 50g unsalted butter. Bring the vegetables to the boil and cook until tender – about 20 minutes – then drain and mash. Season with sea salt and nutmeg.
Honey-roasted parsnips • Heat the oven to 220°C/200°C fan/gas mark 7. • Place the parsnips on a baking tray with sea salt and one sprig of thyme. • Roast for 20 minutes, remove and glaze with honey, then return to the oven for five minutes.
Blackberry and red wine jus • Combine the stock, blackberries, red wine, redcurrant jelly, juniper berries, lemon juice and Chambord in a pan. Bring to the boil and reduce by half. Strain, setting the blackberries aside for the garnish.
Optional extras • Use a spiraliser to shred a potato. Wrap the spirals around the venison sausages in a lattice style. Air-fry or deep-fry, then cut into half to serve.
Finishing touches • Plate each serving with one venison loin and half a croquette (if using), parsnips and root vegetable mash.
Finish your dish with your blackberry and red wine jus, and garnish with blackberries and a sage leaf.
Not got the bottle?
Wine served in anything other than a bottle has long been dismissed as cheap and na , but a new range is attempting to shift perceptions
Glass bottles have been the preferred vessel for wine since the 17th century, and it’s hard for us to get our heads around anything else. Plastic pouches come in handy at festivals, and boxes have also had their moments, but so far no producer has cracked the market for a lighter, easier wine presentation. Now, one company is attempting to do that with Canvino – a fresh, fizzy wine in a can.
Canvino is a vegan-friendly, naturally sparkling wine and comes in a recyclable, lightweight can “Perfect for that’s perfect for the park, a party or the park, just for enjoying at home when you a party or don’t want to open a whole bottle. Canvino’s grapes are sourced from a family-owned vineyard in just enjoying at home” the Italian region of Lombardy, and there are two types available: Rosé and Bianco. Canvino costs £3 per can, with with free shipping on packs of 12 or more, and is available from Canvino.com, Amazon and other selected retailers.
Golden glow
One Cheshire pub is basking in the glory of receiving a Golden Award from the Campaign for Real Ale, marking 50 years of CAMRA campaigns
Martin Bailey of the Coach House brewery, Warrington
As part of its 50th anniversary celebrations throughout 2021, CAMRA has been recognising people, groups of people or businesses that have made a significant contribution to CAMRA’s aims, and one of those honoured by the experts is the Coach House brewery in Warrington. The Coach House was selected because it is a multiple CAMRA national awardwinning brewer and has gone above and beyond in delivering excellence over the years.
“We are delighted to have this recognition,” says Martin Bailey, managing director of the Coach House. “As well as being CAMRA’s 50th anniversary, it’s our 30th, so a joint celebration!
“I’d like to thank CAMRA for its support, particularly after the last trying year. Most importantly I would love to thank all that work at Coach House for their passion to produce and deliver great beer!”
Caviar &
Cocktails
This Christmas, why not treat yourself or a loved one to some luxurious food and drink options?
Luxury delivered to your door
Caviar & Cocktails is a Shropshirebased business that imports the finest Italian caviar and pre-mixed cocktails. It then delivers awardwinning, genuine sturgeon caviar and premium cocktails direct to your door.
Adamas Caviar is a sustainably farmed caviar from a third-generation family-run farm in northern Italy. Crystal-clear spring water gives the caviar its pure flavour that has won it awards around the world.
With prices starting from £20, it’s a luxury product that’s also accessible as a special treat. It is ideal for adding as a garnish to canapés or a fish dish on Christmas Day. It also makes a delicious Christmas Eve or New Year’s Eve treat to enjoy with blinis and sour cream.
Caviar & Cocktails also has a range of classic cocktails made to traditional IBA recipes and supplied in easy-to-serve pouches. Made only from ingredients you’d use if
mixing at a bar, with no additives or preservatives, the cocktails taste just like the real thing – because they are.
They make great gifts for those difficult-to-buy for people, as well as being a fast, efficient, no-waste option if you’re looking to serve cocktails to guests over the festive season. Just chill the pouch, shake and pour into a glass over plenty of ice, and your cocktail is ready to enjoy!
A range of gift sets is available, and with a choice of three different caviar varieties and 10 cocktails there is sure to be something for everyone to enjoy this Christmas.
www.caviarandcocktails.com
Pick of the
Producers
A £20m sustainable cheese project has got the go-ahead on Anglesey, bringing more than 100 jobs to the area
Thanks to a slice of Welsh government funding, Mona Island Dairy’s factory in Holyhead is set to become the most sustainable in Europe, running solely on renewable electricity. The funding will support production of Welsh and continental cheeses, and when finished the factory will be the most modern on the continent, capable of producing 7,000 tonnes of cheese a year.
Managing director Ronald Akkerman says the move will see the company’s turnover rise to £25m by 2022 and set new standards for the industry, as it looks to blend innovative and traditional methods to create cheddar, gouda, edam and a range of artisan cheeses using milk from local farms. The Minister for Rural Affairs and North Wales, Lesley Griffiths, is delighted the project is on track to eventually create more than 100 new jobs for the area.
“This is excellent news for Holyhead, Anglesey and the wider area,” she says. “It is good to see that milk from local farms will be used in the production of the cheese, which will be a boost for the dairy industry, and it is great to see the measures taken to minimise the impact on the environment.”
Dr Graham Jackson from Mona Island Dairy with Lesley Gri ths from the Welsh government “The factory will be capable of producing 7,000 tonnes of cheese a year”
Rhug Estate organic honeyroast goose
INGREDIENTS
4-5.5kg Rhug organic goose 3 lemons 2 oranges 1tsp Chinese five-spice powder Small handful each of parsley sprigs, thyme and sage, plus extra for garnishing Olive oil for browning (optional) 3tbsp Rhug honey Halen Môn sea salt
The more you can get done in advance, the less stressful the big day will be. The first three steps can be done the day before.
METHOD
1. Loosen the string and pull out the legs and wings a little. Remove any giblets or pads of fat inside the bird. Lightly score the breast and leg skin in a criss-cross. 2. Zest the lemons and oranges. Mix with 2tsp Halen Môn sea salt, five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity. 3. Stuff the zested fruit and the herb sprigs inside the bird and pop into the refrigerator overnight, if possible. 4. Calculate your cooking time. You should cook at a high temperature for the first 10 minutes, then reduce the temperature and cook for 20 minutes per kg for medium rare, 32 minutes per kg for well done, plus 30 minutes’ rest. 5. Preheat your oven to 240°C/220°C fan/ gas mark 9. To give your goose a nice golden skin, pan-fry it in a little olive oil. Hold the bird by the legs and press down on the breasts to brown the skin. 6. Place the bird in the roasting tin.
Drizzle with honey and sprinkle with thyme. Roast for the required time, turning the heat down after 10 minutes to 190°C/170°C fan/gas mark 5. If the goose is starting to brown too much, cover with foil. 7. Baste the bird every 30 minutes or so with the juices in the pan, then pour off the fat through a sieve into a large heatproof bowl. You can save this and use to roast the potatoes and other veg. At the end of the cooking time, leave the goose to rest for at least 30 minutes, covered loosely with foil. . 8. When carving use a sharp, long, thin-bladed knife and angle it at about 90° to the breastbone.
White chocolate, orange and cranberry Christmas cake Recipe from Woodworks Garden Centre & Café in Mold
INGREDIENTS
300g salted butter 200g white chocolate 500g plain flour 4tsp baking powder 1tsp bicarbonate of soda 500g white caster sugar 300ml natural yoghurt 4tsp vanilla extract Zest and juice of 1 large orange 6 large eggs 4tbsp milk
For the compote 200g cranberries 150g caster sugar
For the icing 200g white chocolate, chopped 500g salted butter 750g icing sugar 280g cream cheese
METHOD
1. Preheat the oven to 180°C/gas mark 4. 2. Heat 150g butter and 100g white chocolate in a bowl over a hot pan, then set aside to cool. 3. Combine 250g flour, 2tsp baking powder, half the bicarbonate of soda and 250g sugar in a large bowl. 4. Create a well and add 150g yoghurt, 2tsp vanilla extract, half of the orange zest and juice, three eggs and 2tbsp milk. Whisk together. 5. Stir in the melted butter and chocolate and divide between into two 20cm cake tins. 6. Repeat steps 1 to 5, so you have four layers in total. 7. Bake for approximately 20 to 25 minutes, until a skewer inserted into the cake is clean when removed.
Take the cake out of the oven and allow to cool completely on a wire rack. 8. To make the compote, simmer the cranberries and sugar in a small pan until jammy, and cool. 9. For the icing, melt the chocolate either in the microwave or in a glass bowl over a pan of hot water, then allow to cool a little. 10. Mix the butter and icing sugar together, then add chocolate and cream cheese. 11. Layer the cake and compote, then cover the whole cake with the icing. 12. Use sugar-coated cranberries to decorate.
Did you know? Cranberries (originally crane berries) get their name from the red patch on the head of a crane
INGREDIENTS
500ml double cream, lightly whisked 150g Champion & Reeves Cherry Nougat, cubed 200g frozen raspberries (removed from freezer for an hour) 200g frozen blackberries (removed from freezer for an hour) 100ml fruit liqueur, either blackberry or blackcurrant 100ml runny honey
METHOD
1. Select a receptacle that the delice can be chilled/frozen in. Preferably, it should be cylindrical and about 30cm long and 15cm square. Put it in the freezer for at least an hour before assembling the delice. 2. Put the whipped cream and all the fruit and the nougat in a large bowl and mix together. Add the liqueur and the honey, and quickly incorporate with the other ingredients. 3. Remove the receptacle from the freezer and line with clingfilm along the bottom and all the sides. 4. Pour the mixture into the receptacle and return to the freezer for two hours. 5. Remove from the freezer and turn out the delice – the clingfilm should make this easy to do. 6. Cut the delice into slices and serve as required. It works well with a fruit coulis, chocolate sauce or fresh fruit.
chilled/frozen in. Preferably, and about 30cm long and 15cm square. Put it in the freezer Fruit nougat delice Recipe from Champion & Reeves
Visit www.championreeves.com for more information
Sparkling English jelly shots Recipe from Kerry Vale Vineyard, Pentreheyling
This quick and easy recipe is sure to add a bit of sparkle to your celebration! They can be prepared in advance so are perfect for the busy Christmas period.
INGREDIENTS
2 leaves of gelatine (or vegan alternative) 250ml Kerry Vale Sparkling Rosé 50ml elderflower cordial Raspberries to decorate
METHOD
1. Soak the gelatine leaves in water for five minutes. 2. Mix the sparkling wine and cordial in a pan and warm over a gentle heat. Take care not to overheat. 3. Remove the gelatine leaves from the water and add to the pan with the wine and cordial. Stir. 4. Once gelatine leaves have fully dissolved, pour the warm liquid into individual shot glasses. 5. Place the shot glasses in the fridge and preferably leave overnight to set fully. 6. When ready to serve, remove the shot glasses from the fridge and decorate each one with a raspberry.
For that extra wow factor, use English sparkling red wine. This fruity alternative is sure to impress guests!
