Signature Chefs Recipe Book: Heart of England & Wales Taster

RECIPES FROM THE HEART OF ENGL AND AND WALES

75 Recipes From The Region’s Finest Chefs & Venues

Selected by

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A beautifully illustrated guide to 75 of the finest recipes from independent chefs and venues across The Heart of England and Wales. Celebrating the diversity of the region, this cookbook is perfect for the aspiring gourmand. Includes contributions from 15 Michelin-starred restaurants.

“Our region supports more and more good restaurants. Often these are individually owned and run. They represent the passion of the chef and owner.

It’s a good time to be eating and enjoying our area’s best.”

Shaun Hill Chef Patron The Walnut Tree, Monmouthshire.

“I have been lucky enough to work with some great suppliers and it was with such delight and pride, I agreed to contribute to this book. I wouldn`t choose another location to live than the Cotswolds and to champion the area was a no brainer.”

David Everitt-Matthias Chef Patron Le Champignon Sauvage, Gloucestershire.

“Since relocating from the countryside to the city, I look back with a fond appreciation of just how hard places like these have to work to get recognised. This book highlights their achievement in doing what they do to a superb standard.”

Claude Bosi

RRP £20

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Chef Patron Hibiscus, London.

Formerly of Hibiscus, Shropshire.

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All venues and content selected by Gourmet-Lifestyle.co.uk

© 2015/16

Cover Dish by Chef David Kelman, Ellenborough Park. Image Mark Green talkingpictures.info.

Rear: Chefs at Belmond Le Manoir aux Quat’Saisons. Montage Gourmet-Lifestyle © 2015/16

75 RECIPES FROM THE REGION’S FINEST CHEFS AND VENUES Selected by Gourmet-Lifestyle.co.uk

Shaun H ill

The Walnut Tree, Monmouthshire The Heart of England and

The food and cooking tradition aspects of the region are top class.

Wales covers the great

The restaurant side has been slower to make an impact. Central

growing and rearing area

London it is not and the diners in this part of the world like to see value, good portions of expensive protein and a good bit of talent

of Middle England plus,

in return for their hard earned cash and hard won praise.

of course, the mutinous

This has not been all bad news. The restaurants that have flourished

and mountainous part of

will have ticked all three boxes and then survived to tell the tale.

Britain, but not England,

A good range of these places are featured in this excellent book.

called Wales. I am in fact

They will all use what is best in the local markets. We have some of the best produce, lamb from Wales, beef from Hereford, cheese

Northern Irish, I live

from across the region and market gardening from the Vale of

and was brought up in

Evesham, a small area that produces the world’s finest asparagus,

England, but work and earn my living in God’s

Pershore plums and enough soft fruit to bring a nostalgic taste back to anyone who has had to eat supermarket strawberries or Kenyan French beans.

own principality of Wales.

The restaurant scene across the region has blossomed so that we

A Scot’s dimension apart,

attract people from across the country and the globe to eat not just

you couldn’t ask for more.

what is grown and produced here but what our chefs can produce from what is available worldwide.

Restaurant food is of course as much about pleasure and entertainment as nourishment. The taste and skill of the chef will need to convert some piece of lamb or fish into an evening’s enjoyment – a pleasure comparable to a visit to the theatre or a show. The restaurant manager needs to pace your meal and see that what has been suggested has pleased and that any wine suggested has managed to fit the bill both as part of the meal and reasonable part of the cost.

Foreword

Our region supports more and more good restaurants. Often these are individually owned and run. They represent the passion of the chef and owner. It is a good time to be eating and enjoying our area’s best.

Introduction by James Day p11

RECIPE SECTION 5 North Street Dark & White Chocolate Mousse with Malted Vanilla Ice Cream, Honeycomb, Raspberries, Basil & Salted Caramel Sauce p12

Castle House

The Crown Country Inn

Fillet of Hereford Beef with Spring Onion Gnocchi, Beetroot, Broccoli & Chase Cassis Jus p32

Ham Hock Croquettes with Red Onion Marmalade p56

Championing Local by David Everitt-Matthias

Anjou Rabbit with Morels & Foie Gras p58

p34

Le Champignon Sauvage

Adam’s Restaurant

Hare with Cauliflower & Cocoa Nib Jus p36

Venison with Jersey Royal New Potatoes & Runner Beans p14

The Charlton Arms

The Bell at Skenfrith

Salmon Tikka with Pickled Cucumber, Yogurt & Peshwari p40

Braised Shoulder of Pork with a Quail Scotch Egg, Pomme Purée, Kitchen Garden Fruit, Herbs & Cider Jus p18

Belle Epoque

The Checkers Montgomery Passion Fruit & White Chocolate Mousse p42

Clams with Cockles & Lamb p20

The Chef’s Dozen

The Bilash

Hand-dived Scallops with Turnip, Mallard, Elderberry & Cobnut p44

Murgh Xacuti – Traditional Bengal Chicken Dish p22

The Boathouse

The Chester Grosvenor

Dark Chocolate Tart with Orange Marmalade Ice Cream p24

Diver Scallop with French Eels, Aged Ham, Sea Buckthorn & Hazelnut Cream p46

Brockencote Hall

Coast Restaurant

Cocoa Nib Tuile, Cherry Sorbet & Tonka Bean p26

Crab & Mango Salad with Wasabi Yogurt p48

Brompton Cookery School

Cotswold House Hotel & Spa

Sea Trout with Pomegranate & Coriander Bulgar Wheat, Samphire & Crispy Onions p28

Carters of Moseley Heritage Beetroots with Sheep’s Curd, Pickled Walnut & Horseradish p30

Lemon Posset with Limoncello Soaked Sponge, White Chocolate Sauce, Basil & Strawberries p50

The Cross at Kenilworth Citrus Cured Salmon p54

Dial House Hotel

Dog & Doublet Seared Sea Bass with Crispy Potato & Samphire Salad, Charred Baby Gem & Warm Tartare Sauce p60

Ebrington Arms Rack of Venison & Suet Pie with Roast Onions, Parsnip, Blackberry & Juniper p62

Eckington Manor Confit Pork Belly with Granola, Early Grey soaked Prunes & Spiced Fritter p68

Ellenborough Park Breast of Partridge, Smoked Over Dorset Charcoal and Applewood Molasses, with Leg Meat Nuggets, Chaplin & Corks Somerset Cider, Caramelised Pear Purée, Kohlrabi, Watercress & Crisp Chestnut Shavings p70

The Feathered Nest Inn Roasted Young Grouse with Braised Chicory, Elderberry, ‘Bread Sauce’ Polenta & Gravy p72

Fishmore Hall Wild Sea Bass with Red Chicory, Purple Sprouting Broccoli, Sweet Shallots, Celeriac Purée & Red Wine Sauce p74

Contents Fusion Brasserie

The Kings Hotel

Sweet Potato & Smoked Haddock Stuffed Onion p76

Roast Monkfish with Pork Fillet, Jerusalem Artichoke, Baby Heritage Carrots & Bisque Reduction p98

The Gallery Restaurant Jerusalem Artichoke Three-Ways with Pearl Barley Risotto & Watercress Gremolata p78

Goldstone Hall Hotel Blow-torched Mackerel with Pickled Cucumber & Kohlrabi & Bronze Fennel Mayonnaise p80

The Greenway Banana Soufflé p82

Hammet House ‘Not’ Lemon Meringue Pie p84

Harborne Food School Chicken, Spinach & Quinoa with Sweet Potato p86

Henry Tudor House Hare with Beer Vinegar Ketchup, Burnt Onion, Curd & Parsley Sponge p88

House of the Rising Sun Beef Fillet with Sweet Potato Purée, Pickled Spring Onions & Teriyaki Glaze p90

The King & Thai Tom Yam Ta La Mixed Seafood Spicy Soup p92

The Kingham Plough Venison Wellington with Grandpa’s Cabbage p96

Old Hall Persian Restaurant Shimla Chicken p120

Old Swan & Minster Mill

Lasan

Windrush Crayfish & Crab Cocktail p124

Tandoori style Creedy Carver Chicken p102

Opus at Cornwall Street

Mallory Court

Cured River Wye Salmon with Beetroot Purée p126

Chicken Oyster with Pea Mousse, Garden Vegetables & Miso Caramel p104

Purnell’s

The Maytime Inn Cotswolds Mess with Raspberry & Elderflower Jelly, Raspberry Mousse, Elderflower Cream & Meringue Fingers p106

The Moat House Beef Fillet with Watercress, Artichoke, Girolles & Truffles p108

Netherstowe House Hotel & Restaurant Iced White Chocolate Parfait with Raspberries & Shortbread p110

The Noel Arms Hotel Sri Lankan Black Lamb Curry p112

The Nut Tree Inn Pig’s Head & Black Pudding Terrine with Piccalilli & Crispy Quail’s Egg p114

Old Downton Lodge Haddock with Horseradish, Plum & Sea Vegetables p118

Apple Crème Brûlée with Rhubarb Compote, Caramel & Nutmeg Crisp p128

The Raven Hotel & Restaurant Peanut Butter & Jelly Sandwich – Peanut Soufflé with Blueberry Jam & Brown Bread Ice Cream p132

The Raymond Blanc Cookery School Reverse Chocolate Crumble p134

Restaurant 23 Cornish Crab Salad with Curry Oil, Mango & Avocado p138

Russell’s of Broadway Apricot & Pistachio Guinea Fowl Breast with Pressing of Confit Leg, Crispy Winglet, Rosti Potato & Apricot Purée p140

Sabai Sabai Thai Restaurant & Wine Bar Thai Green Curry with Pan-Fried Monkfish p146 Continued over

Contents Simpsons Restaurant with Rooms Seared Scallops with Red Peppers, Espelette, Sweetcorn, Squid, Lime & Coriander p148

Sticky Walnut Char-Grilled Quail Breast, Confit Leg, Vegetable Nage, Bok Choi & Dukkha p150

The Lawns at Thornton Hall Hotel & Spa Vanilla & Strawberry Parfait p152

The Pudding Club at Three Ways House Hotel

The Urban Rajah

The Wild Rabbit

Date Liquor & Lamb p172

Caramel & Chocolate Mousse with Pears p190

Verzon House Hotel Wye Valley Asparagus Mousse with Salt-Baked Beetroot & Onion Caramel p174

The Wood Norton

The Walnut Tree

Duck Breast with Sweet Potato, Beetroot Jelly, Potato Hoop, Trompette Mushrooms & Duck Consommé p194

Rack of Lamb with Sweetbread Pie p178

The Wroxeter Hotel

Waters Restaurant at Resorts World Birmingham

Herb Crusted Rack of Lamb with Garlic Soufflé, Provençal Sauce & Black Olive Tapenade p196

Crab Salad with Avocado Cream p180

Ynyshir Hall Cennin (Welsh Leeks) p198

Passion Fruit Charlotte p154

White Hart at Fyfield

Townhouse

Slow-Cooked Pork Belly with Celeriac Purée and Cider Jus p182

Chase Distillery

The White Hart Ironbridge

Tanners Wine p202

Mackerel Tartare, Guacamole, Marinated Cucumber & Confit Lemon p156

Turners Restaurant Ham, Egg & Peas p158

Tyddyn Llan Red Mullet with Chilli & Garlic Oil p162

Nurturing Talent for this Generation & the Next by Andreas Antona p164 Atrium & Brasserie Restaurants at UCB

Chermoula Spiced Rump of Lamb with Samosa, Cauliflower Couscous, Aubergine Purée & Spinach p184

Chase Vodka Marmalade p200

Recipe Index p206 Venue Directory p209

The Whitebrook Restaurant with Rooms Cornish Plaice with Heritage Carrots, Buttermilk & Estuary Findings p186

Wild Garlic Restaurant & Rooms Chestnut & Chocolate Mousse p188

Courgette & Parmesan Gratiné Tart with Onion Soubise, Baby Potatoes & Artichoke p168

All information correct at time of going to press. @Address denotes Twitter handle.

For more updated information on all entrants including live social media feeds visit gourmet-lifestyle.co.uk

75 Handpicked Recipes from the Heart of England & Wales This compendium of 75 Signature Chefs from the Heart of England and Wales has been handpicked by Gourmet-Lifestyle to celebrate the diversity of the region, the chefs that feed it and the venues that consistently best satisfy our hospitality needs.

If this taste of the Gourmet-Lifestyle whets your appetite then visit our website for more of the region’s finest including recipes, news and exclusive experiences and events.

Make Your Reservation Today Register your details to receive your ‘Taster’ membership.

Visit gourmet-lifestyle.co.uk for more information.

@Gourmet_Life facebook.com/GourmetLifeStyle All offers are subject to change. See our website for more details.

10

Introduction

J ames D ay Sharing great food and warm hospitality is an escape for so many of us.

A reward for the often relentless nine to five and beyond; an opportunity to share wonderful food and gourmet experiences with friends, loved ones, colleagues and compatriots. It is a past time enjoyed the world over.

For over 25 years, I have been fortunate enough to have been involved in this world from within. One of my first jobs was a ‘plunger’ cleaning the plates at various hostelries in Yorkshire, through to the heady heights of waiter. Then on to working at wonderfully fragrant breweries – before they were fashionable – and marketing for restaurant groups throughout the UK. In recent years I’ve been supporting the marketing needs of independent chefs and venues for the Heart of England’s chefs and restaurateurs to help them communicate their passions and visions to a hungry public.

Our shared passion at Gourmet-Lifestyle for perfection, freshness, quality ingredients, service and consistency has led us to create this guide. We have handpicked 75 chefs and venues that we consider to be the finest in the region. Some are established, others are rising stars.

The contributors were invited to select one dish that best represents their style of cooking that could be attempted by a domestic cook at home, without the modern gadgets of a professional kitchen. As keen gourmands I hope that you may appreciate the chefs’ passions, creativity and, above all, diversity of style across the region.

If, like me, you prefer to venture out and sample the delights of the region then reserve yourself a place at one of their tables or an indulgent overnight break to see how the professionals do it – go on, you deserve it.

Creator of Signature Chefs

gourmet-lifestyle.co.uk

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Lovingly Reared Gourmet-Lifestyle.co.uk

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Sea Trout with Pomegranate & Coriander Bulgar Wheat, Samphire & Crispy Onions

Marcus Bean

serves two bulgar wheat 80g bulgar wheat 2 sprigs of lemon thyme 2 fresh lime leaves 250ml vegetable stock, hot 2 tbsp. honey 2 tbsp. coriander, chopped 1 tbsp. chives, chopped 1 lime, juice & zest the seeds of ½ a pomegranate salt and pepper, to taste

crispy shallots 2 banana shallots, sliced 100ml milk 140g self-raising flour vegetable oil, for cooking salt, to taste

sea trout 1 tbsp. rapeseed oil 2 sea trout fillets, approx. 150g each salt, to taste

samphire 1 tbsp. unsalted butter 40g samphire

Put the bulgar wheat into a bowl with the lemon thyme and fresh lime leaves. Pour over the hot vegetable stock and cover with cling film; leave for 15-20 minutes. Strain off any excess water and return to the bowl. Finish the bulgar wheat by adding the honey, coriander, chives, lime juice and zest and pomegranate seeds. Season to taste.

For the crispy shallots, put the sliced shallots into the milk and push out all of the shallot rings. Shake off the excess milk then add to the flour. Heat the vegetable oil to between 160-180°C, then add the floured shallots and fry until golden. Remove from the oil and drain on a paper towel. Season with salt, to taste, and keep aside until needed.

Heat a non-stick frying pan and add the rapeseed oil. Season the trout fillets with salt and place in the pan skin-side down and cook for two to three minutes. Turn over and cook for another two minutes. Turn the fish back on to the skin side and reduce the heat; cook for a further three to four minutes. The fish should be just pink through the centre and not cooked all the way through.

Remove from the pan and keep warm.

In the same pan as the fish, add the butter and samphire and turn the heat up. Heat through for one to two minutes until just cooked. No seasoning required.

To plate the dish, place the bulgar wheat on the plate and top with the samphire and sea trout. Garnish with the crispy shallots and baby watercress.

garnish baby watercress, as needed

Brompton Cookery School, Shropshire

bromptoncookeryschool.co.uk

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36

Hare with Cauliflower & Cocoa Nib Jus

D avid E veritt-M atthias

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serves four hare 100g olive oil 105g unsalted butter 1 hare, broken down into 2 saddle fillets, 2 legs & 2 shoulders 1 onion, chopped 2 carrots, chopped 1 celery stick, chopped 2 cloves of garlic, crushed 200g port 6g cocoa nibs 6 juniper berries, crushed 500g red wine 500g brown chicken stock salt and pepper, to taste

hare cannelloni ½ celeriac, peeled a little grated fresh horseradish or wholegrain mustard, to taste 100g spinach, blanched & chopped

cauliflower purée 1 cauliflower, broken into florets 250g milk 50g unsalted butter salt and pepper, to taste

garnish 25g olive oil ½ cauliflower, broken into florets 75g unsalted butter 12 trompette de la mort mushrooms, washed & dried salt and pepper, to taste 30g water 6 choy sum stems, split lengthwise 3 medium cauliflower florets, thinly sliced

Braise the hare shoulders and legs by heating 50g of the olive oil and 25g of the butter in a heatproof casserole large enough to take the legs and shoulders. First, colour the shoulders on both sides; remove from the casserole. Then add the legs and colour on both sides; remove. Add the chopped vegetables and garlic to the casserole and cook until golden. Add the port, half of the cocoa nibs and the juniper berries and reduce to a glaze, stirring in the sediment from the bottom of the casserole. Put the shoulders and legs back in the pot. Add the red wine and reduce by twothirds. Add the stock and bring to the boil, then cover and place in an oven at 150°C. Braise for two to two and half hours, until very tender.

Remove from the oven, spoon out three-quarters of the cooking stock and strain through a sieve into a saucepan; reserve the remaining cooking stock. Add the rest of the cocoa nibs to the saucepan and reduce to 200g, then whisk in 50g of the butter and season. Set this sauce aside.

Lift the shoulders and legs from the casserole. Trim the legs and shoulders to yield four leg and shoulder joints (shanks). Put these in a little of the remaining cooking stock and set aside.

Flake the meat from the shoulders and thighs of the hare, discarding the bones, and chop roughly. Bind with a little of the remaining cooking stock and reserve from the cannelloni filling.

To make the hare cannelloni, bring a medium-size pan of salted water to the boil. Slice the celeriac with a mandolin to get four thin slices. Blanch them in the boiling water for one minute, until translucent. Refresh in cold water, then drain and place on a cloth to dry a little. Add a few gratings of horseradish or a little wholegrain mustard to the chopped hare meat to taste. Add the blanched spinach and season. Wrap in the blanched celeriac slices to make four cannelloni; trim the ends. Season and place on a buttered baking tray. (You can serve the rest of the hare meat in a little dish on the side.)

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Put the cauliflower for the purée in a saucepan with the milk and bring to the boil, then cover and simmer gently for 10-15 minutes, until very tender. Drain, keeping the milk. Place the cauliflower in a blender; add the butter and blend until smooth. Add a little of the reserved milk if the purée is too thick. Keep warm.

Melt the remaining 30g butter for the hare fillet with the remaining olive oil in a frying pan until hot. Add the hare saddle fillets and cook gently for four to five minutes, until golden on both sides. The cooking time depends on the size of the fillet; it should be very pink inside. Remove from the pan and leave to rest in a warm place; season before serving.

For the caramelised cauliflower garnish, heat half of the olive oil in a medium frying pan. Add the cauliflower florets and cook gently until tender and a light golden brown. Add a little butter and cook until mid-brown, then season and drain. Keep warm.

Heat the remaining olive oil in a frying pan; add the trompette de la mort mushrooms and sauté very quickly until limp, then season and drain. Keep warm.

Put the remaining butter and water in a medium sauté pan and heat until the water boils and forms an emulsion. Add the choy sum and cook quickly until tender. Season and drain, and keep warm.

Reheat the sauce to serve. Glaze the hare shanks in the sauce until shiny. Quickly warm the cannelloni through in an oven at 180°C. Make a line of cauliflower purée in the centre of each plate. Slice each hare fillet in half and place on the plates as pictured, then add one shank and one cannelloni. Scatter on the caramelised cauliflower and neatly arrange the remaining garnishes. Finally, spoon the sauce over and around the dish.

Le Champignon Sauvage, Gloucestershire

lechampignonsauvage.co.uk

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Lovingly Crafted Gourmet-Lifestyle.co.uk

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Blow-torched Mackerel with Pickled Cucumber & Kohlrabi & Bronze Fennel Mayonnaise

Chris Weatherstone

serves four mackerel brine 250ml water 65g salt 2 bay leaves 2 bronze fennel fronds 4 mackerel fillets, pin-boned &Â washed

cucumber & kohlrabi pickle 1 cucumber, peeled & cut into four 7cm pieces 1 kohlrabi, peeled 50g rice wine vinegar 50g white wine 25g sugar 7g coriander seeds, crushed

bronze fennel mayonnaise 2 egg yolks 5g Dijon mustard 10ml rice wine vinegar 285ml rapeseed oil 10g bronze fennel fronds, chopped

garnish 12 nasturtium leaves, optional 16 bronze fennel fronds, picked

Bring the water for the mackerel brine to the boil. Add the salt, bay leaf and fennel fronds and stir until the salt has dissolved; allow to cool. When at room temperature, place the brine in the refrigerator and chill for a minimum of two hours.

Bring all the ingredients for the pickle to the boil. Once the sugar has dissolved chill quickly over ice. When it has reached room temperature split into two portions and place in the refrigerator for a minimum of two hours.

Remove the seeds from two of the cucumber pieces and dice into 1.5cm pieces. Place into the pickle and chill for a minimum of three hours to infuse.

Slice the kohlrabi into 4mm thick slices using a mandolin. With a 5cm circular cutter, cut out 12 circles and place in the chilled pickle for a minimum of three hours before serving.

Place the yolks for the bronze fennel mayonnaise in a bowl and add the mustard and vinegar. Whisk to bind, then add the oil gradually whilst whisking until fully incorporated and thick. Fold in the chopped bronze fennel and transfer to a piping bag until needed.

Once the mackerel brine has chilled, pour it over the mackerel fillets and place back in the refrigerator for 20 minutes. Remove from the refrigerator and rinse off the brine with cold water; pat dry. Blowtorch the mackerel fillets skin-side first until evenly coloured. Turn over and blowtorch the other side until lightly golden. Leave to rest.

To serve, cut the remaining two pieces of cucumber down the centre, lengthwise, and trim them into 7cm by 4cm by 2cm oblongs. Blowtorch the pieces of cucumber until nicely coloured. Place six dots of bronze fennel mayonnaise on to the plate. Arrange eight of the pickled cucumber dice, three circles of kohlrabi and blowtorched cucumber rectangles on to the plate as pictured and place the mackerel on top. Garnish with nasturtium leaves and bronze fennel fronds as desired.

Goldstone Hall Hotel, Shropshire

goldstonehall.com

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Pig’s Head & Black Pudding Terrine with Piccalilli & Crispy Quail’s Egg

Mike North

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Lovingly Tended Gourmet-Lifestyle.co.uk

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Rack of Venison & Suet Pie with Roast Onions, Parsnip, Blackberry & Juniper

J onny M ills

serves four rub 1 tbsp. juniper 1 tbsp. rock salt 1 tbsp. pink peppercorns 1 tbsp. black peppercorns 1 tbsp. fennel seeds 1 small shoulder of venison

braise 4 onions, cut into 5cm pieces 2 carrots, peeled & quartered 1 celery, peeled & cut into 5cm pieces 1 head of garlic a sprig of rosemary a sprig of thyme 1 bottle of good quality red wine 500ml good quality beef stock 500ml good quality chicken stock water, as needed 4 onions, diced rapeseed oil, for cooking salt and pepper, to taste

suet pastry 450g self-raising flour 15g table salt 120g chilled butter, grated 160g beef suet cold water, as needed

Grind all the spices together for the rub. Roll the venison shoulder in the rub and sear evenly in a hot, oven-proof pan. Leave to rest.

Add the braising vegetables and herbs to the pan and colour.

Deglaze with red wine and reduce by half. Add the stocks and return the shoulder to the pan. Top with water until the shoulder is submerged. Place greaseproof paper on top and seal the pan with a suitable lid or tin foil. Place the pan in an oven at 120°C for eight hours, or until tender.

Mix the flour and salt together for the pastry and add the butter and suet. Slowly add cold water to form a dough. Wrap in cling film and leave to rest in the refrigerator for a minimum of two hours.

Peel and dice two of the parsnips for the garnish and sweat in a pan with a little rapeseed oil. Cover the parsnips with water and season well. Reduce until most of the water has evaporated. Add the double cream and bring to a simmer. Blitz until smooth and set aside.

Place the remaining parsnips in tin foil with a little rapeseed oil and season with rock salt. Bake the parsnips at 180°C for 30 minutes, until they feel soft to the touch. Leave to cool in the foil.

Sear the baby onions in a hot pan and season well. Add the beef dripping and baste until golden brown and fully cooked. Set aside until needed.

Blend the ingredients for the dressing together until smooth. Pass through a sieve and set aside until needed.

Continued over

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garnish 4 parsnips, of equal size rapeseed oil, for cooking water, as needed salt and pepper, to taste 2 tbsp. double cream rock salt, to taste 12 baby onions, peeled 500g beef dripping

blackberry dressing 1 of punnet blackberries 2 tbsp. apple cider vinegar 1 tbsp. rapeseed oil

rack of venison 1 four-bone best end rack of venison, broken down into four portions (ask your butcher) rock salt, to taste

Once the venison shoulder has fully cooked, remove it from the braise and strain off the vegetables and cooking liquor. Place the liquid in a clean pan and reduce down to a sauce consistency.

Blend the vegetables until smooth and pass through a sieve into a container. Flake the meat from the venison shoulder.

Sweat the diced onion in a pan with rapeseed oil. When soft, add the flaked venison meat and braised vegetable purée. Reduce down to desired consistency and finish with the sauce; season to taste.

Roll out the suet pastry to 3-4mm thick and line four 10cm cases.

Add the venison mix and seal with a pastry lid. Pierce the lid with two small holes to allow the moisture to escape whilst cooking.

Cook at 180°C for 15-20 minutes until the pastry is golden brown.

Whilst the pies are cooking, season the venison racks with the rock salt. Seal individually for 30 seconds on each side in an oiled, heavy-based pan over a high heat. Leave to rest.

Cut the roasted parsnips in half, lengthwise and warm through in the oven with the baby onions. Reheat the sauce and parsnip purée in clean pans.

To plate the dish, add a spoon of purée to the plate and place the venison rack to the left. Place the suet pie on the opposite side of the dish and add the roasted parsnips and onions and a drizzle of sauce. Spoon over the blackberry dressing to finish.

The Ebrington Arms, Gloucestershire

theebringtonarms.co.uk

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Lovingly Prepared Gourmet-Lifestyle.co.uk

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Chase Vodka Marmalade

C allum Mc Donald

as inspired by James Chase

makes six standard jars ingredients 3 oranges, halved 700ml Chase vodka 1lt water, plus extra if needed 900g sugar

utensils muslin cloth 6 sterilised jars

Juice the oranges, scoop out the pulp and finely shred the peel. Tie the pulp in the muslin cloth and set aside. In a bowl, add the juice, shredded peel, wrapped pulp, Chase vodka and water. Leave to soak for a minimum of 24 hours to intensify the flavour.

When ready, transfer the ingredients to a heavy-based pan. Bring to a gentle boil, turn down the heat and simmer for two hours until the peel becomes very soft. Carefully remove the muslin bag, allow to cool slightly, then add the pulp from the muslin to the pan. The mixture should now weigh 775g; if there is less then add water to make up the difference. Add the sugar, return to the heat and boil for ten minutes.

To check that the marmalade is ready, remove from the heat, spoon a small amount on to a plate and put it in the freezer. After two minutes, you should be able to push the marmalade on the plate with your finger. If the surface wrinkles and holds its form, then it is ready. If it does not, return the pan to the heat for two minutes and check again. Continue this process until it achieves the desired consistency.

Once ready, carefully spoon the mixture into the jam jars, seal and leave to cool.

Chase Distillery, Herefordshire chasedistillery.co.uk 201

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Wye Valley Asparagus Mousse with Salt-Baked Beetroot & Onion Caramel

Callum McDonald

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Lovingly Presented Gourmet-Lifestyle.co.uk

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Ham, Egg & Peas

R ichard T urner

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Char-Grilled Quail Breast, Confit Leg, Vegetable Nage, Bok Choi & Dukkha serves ten nage 3 carrots, peeled 1 onion, peeled ½ a head of celery ½ a leek 3 black peppercorns 1 star anise ½ lemon, juice 100ml white wine 5 sprigs of tarragon 5 sprigs of parsley

quail 10 quails, legs & breasts removed & reserved salt, as needed 250g duck fat salt and pepper, to taste olive oil, as needed

dukkah 100g sesame seeds 2½ tsp. cumin seeds 4 tsp. coriander seeds 160g hazelnuts 25g butter, cubed ½ tsp. smoked paprika

carrot purée 200g butter 3 carrots, peeled & grated 3 sprigs of thyme a pinch of sea salt chicken stock, as needed salt and pepper, to taste

bok choi

Luke Richardson

on behalf of Gary Usher

Chop the vegetables for the nage to a similar size and place in a medium-sized pan. Cover with water and bring to the boil; simmer for ten minutes. Add the remaining ingredients and remove from the heat. Leave to cool and infuse overnight. Pass through a sieve and discard the vegetables and flavourings the next day. Cover and keep refrigerated until needed.

Lightly cover the quail legs in salt and leave to cure for three hours. Rinse off the salt and pat dry thoroughly. Melt the duck fat in a saucepan and bring to 120°C. Submerge the quail legs in the fat and cook for three hours, ensuring the duck fat remains at 120°C. Using a slotted spoon, carefully remove the quails legs and drain on kitchen towel. Pick down and chill until needed.

Roast the seeds for the dukkah in the oven at 160°C for five minutes and the hazelnuts for ten minutes or until golden. Allow to cool.

Blitz the nuts and seeds in a blender until it resembles a chunky powder and add the beurre noisette and paprika, and mix.

Place the butter for the carrot purée in a pan with the grated carrots, thyme and a pinch of sea salt. Add enough chicken stock to cover and cook until soft. Blitz until smooth and pass through a sieve. Season to taste if desired.

Blanch the leaves of the bok choi in salted, boiling water for 30 seconds and the stalks for one minute. Refresh in iced water immediately.

Warm the carrot purée and place at the bottom of a shallow bowl.

Warm the blanched bok choi leaves and stalks, quail leg meat and vegetable nage together slowly in a pan.

Season and lightly coat the quail breasts with olive oil. In a hot griddle pan, place skin-side down for two minutes and flip over; chargrill for a further minute. Leave somewhere warm to rest.

Spoon the nage mix carefully over the carrot purée, building a bok choi tower for the quail breast to sit on. Place the breast on the bok choi, lightly drizzle with olive oil and sprinkle the dukkah over the top to serve.

10 bok choi, leaves removed from the stalk

Sticky Walnut, Cheshire

stickywalnut.com

151

Dark & White Chocolate Mousse with Malted Vanilla Ice Cream, Honeycomb, Raspberries, Basil & Salted Caramel Sauce serves four to six chocolate mousse & malted vanilla ice cream 570ml milk 1 vanilla pod, split & deseeded 8 egg yolks 50g sugar 150g white chocolate 125g dark chocolate 75g malt extract 25g liquid glucose 570ml double cream 2 egg whites

honeycomb 37g honey 70g liquid glucose 200g sugar 2 tbsp. water 12g bicarbonate of soda

salted caramel 100g sugar 50g double cream a pinch of salt

garnish 1 punnet of raspberries raspberry sauce, as needed baby basil leaves, as needed dark chocolate, grated, as needed chocolate popping candy, as needed

Marcus ‘Gus’ Ashenford Bring the milk and vanilla for the mousse and ice cream to the boil. Whisk the egg yolks and sugar together in a bowl and pour over the milk. Return to the pan, and cook out whilst stirring continuously until the mixture coats the back of the spoon. Pass through a sieve and split into three even portions. Add the white chocolate to one portion, the dark chocolate to another portion and the malt extract and glucose to the final portion. Leave to cool.

Whisk the remaining double cream for the mousse and ice cream and divide into two portions. Whip the egg whites to a stiff peak and divide into two portions. Fold in with the cream into the two chocolate bases. Leave the chocolate mousses to set in the refrigerator. Churn the base with the malt extract in an ice cream machine and keep in the freezer until needed.

To make the honeycomb, put all of the ingredients, apart from the baking soda, in a pan and place on a low heat. Bring to a slow simmer and cook to 150°C on a sugar thermometer. Whisk in the soda, being careful as it will expand rapidly in size, and immediately turn out on to a tray lined with greaseproof paper and leave to cool.

Place the sugar for the salted caramel into a clean pan and place on a low heat. Allow the sugar to dissolve and turn to a liquid state; gently turn up the heat and allow to caramelise. Once it turns dark brown and begins to bubble, whisk in the double cream and salt and transfer to a clean, heatproof container and set aside to cool.

Plate the dish as pictured to serve.

5 North Street, Gloucestershire

5northstreetrestaurant.co.uk

12

13

190

Caramel & Chocolate Mousse with Pears

Tim Allen

191

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