Chatsworth Country Fair 2009
Cookery Demonstration Tent
Some of our 2009 stars have kindly sent us recipes ...
Max Fischer from Fischers of Baslow Hall
Apple & Blackberry Crumble
Serves 4 people
1 kg Bramley Apples
250g Blackberries
100ml apple juice
Grated zest and juice of one lemon
100g fresh white breadcrumbs
50g unsalted butter
50g dark brown sugar
100g Amaretto biscuits crushed
Zest of lemon
80g roasted hazelnuts cropped
1 pinch cinnamon to taste
1 pinch nutmeg to taste
Method
- Peel, core and chop apple into medium chunks. Place in a stainless steel saucepan with the apple and lemon juice and lemon zest.
- Cook over a moderate heat until softened but still keeping their shape.
- Divide into ovenproof dishes and add the blackberries.
- To make the crumble topping melt the butter in a stainless steel saucepan with the fresh breadcrumbs and sugar. Keep stirring until the sugar caramelises.
- Take off the heat and leave to cool on a plate or tray.
- Take all the other ingredients and make into the crumble top.
- Sprinkle over the fruit and bake for 10 minutes in a moderate oven.
- Serve with pouring cream, ice cream or custard.
Line Caught Rainbow Trout from the River Wye en Paupiette
Serves 4 people
8 trout fillets pin-boned and trimmed (ask your fishmonger to do this for you)
Maldon salt and fresh pepper mill to season
Julienne of one large carrot, ¼ celeriac and one large leek
Small bunch of chives finely sliced
Approx. 50ml extra virgin olive oil
100g flour and 100ml water to make a paste
Silicone paper cut to 76 cm by 45 cm is sufficient for 4 portions
Method
- Sweat the vegetables in the olive oil then place on a tray with kitchen roll to cool and adsorb the oil along with any moisture.
- Season the trout fillets.
- Sandwich two trout fillets with the vegetables and chives.
- Place the prepared trout onto the silicone paper.
- Paste the edges of the silicone paper with the flour mix and fold the silicone over the fish to create a pocket using the flour mix as a glue. Spread more of the flour mix around the edge then fold the edges of the paper over twice to ensure the paper is well sealed.
- Place onto a flat tray and cook at 200 ºC for approx. 20 minutes.
- Be careful when breaking into the pocket due to steam. Remove skin carefully on both sides before serving with English new potatoes and a fresh salad.
Rachel Green
Plum and marzipan tart tatin
Serves 6-8
40g butter
40g golden caster sugar
800g firm plums, not too ripe, halved and stoned
100g golden marzipan
500g packet puff pastry, thawed if frozen
½ tsp ground cinnamon
Clotted cream to serve
Method
Preheat the oven to 200°C/Gas mark 6
Chop the marzipan into chunks and put a chunk of marzipan in the hole in each plum left by the stone.
Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up and sprinkle with cinnamon.
Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. You can chill the tart ready for baking for up to 24 hours. Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it's delicious, especially when mingled with pouring cream.
Lincoln Red Fillet of Beef with a Ragout of Wild Mushrooms
Serves 4
1kg fillet of Lincoln Red Beef (not the tail end, the middle cut)
4 shallots, peeled and finely diced
250ml good beef stock
Butter and rapeseed oil for frying
500g wild or exotic mushrooms, wiped and pulled apart into smallish pieces according to taste
25g soaked wild mushrooms
1 teaspoon chopped rosemary
2 garlic cloves, peeled and crushed
2 glasses white wine
2 teaspoons cracked black pepper
500ml double cream
Handful of freshly grated Parmesan cheese
Sea salt & black pepper
Sprigs of rosemary, for garnish
Preheat the oven to 200°C/Gas 6
Method:
Heat a little oil and butter in a large frying pan, when hot add the fillet, season well and seal all sides then transfer to an ovenproof dish and place in the preheated oven for 20-25 minutes.
Meanwhile fry the shallots in a little oil and butter in a large sauté pan, add the fresh and dried mushrooms and garlic, sauté for a further minute. Add the wine, herbs and beef stock and simmer until the sauce is beginning to thicken and has reduced by a third, add the double cream and pepper, heat through and then cool slightly, add the cheese.
Remove the steak from the oven and allow to rest before carving. Carve the fillet into thick steaks.
Serve a spoonful of the ragout on a large plate and top with a fillet steak, garnish with a sprig of rosemary.
Breast of Chatsworth Pheasant with Orange, Cardamom and Creamed Cabbage and Pine Nuts
Serves 4
4 Chatsworth pheasant Supremes with skin on
50ml olive oil
30g butter
4 tsp cardamom pods
Sauce
Juice of 2 oranges
125ml reduced game stock (using the pheasant carcass and legs)
125-150ml Madeira or medium sherry
30g unsalted butter, cubed and well chilled
Sea salt and black pepper
Creamed cabbage
1 Savoy or January King Cabbage
50g pine nuts
30-50g butter
1 clove garlic, finely chopped
Freshly grated nutmeg
50ml double cream
Sea salt and black pepper
Method
Season the pheasant breasts with sea salt and black pepper. Heat a sauté pan or ovenproof container. Melt the oil and butter, sear the breasts on both sides, do not burn or darken the skin too much, then sprinkle the cardamom pods into the pan followed by the juice of one orange and half the Madeira.
Cover the breasts and roast in an oven at 180DegC for 8-10 minutes or until the breasts are pink. Remove the breasts and allow them to rest. Deglaze the pan with the remaining madeira, stirring around the pan well, transfer to a clean saucepan then add the game stock, add the remaining orange to this pan, and reduce for a further 5 minutes, then sieve the sauce into a clean saucepan and whisk in the cold cubed butter piece by piece.
Then, for the creamed cabbage, finely shred the cabbage, and in a hot frying pan or wok, melt the butter and fry the cabbage and garlic and pine nuts, stirring and moving it about the pan for 2 minutes, season with nutmeg, sea salt and black pepper. Then add the cream and reduce until thickened. Check seasoning.
Serve the breast of pheasant on the creamed cabbage and spoon over the sauce, decorate with thin strips of caramelised orange peel.
Fillet of Beef with Beetroot Rosti
Serves 2
2 cloves Garlic
Rapeseed oil
1 splash Red wine
100ml beef stock
For the rosti
1 fresh Beetroot, peeled and grated
1 large potatoes, peeled and grated
1/2 Onions, peeled and grated
1 Egg, beaten
1-2 tbsp rapeseed oil
Sea salt and black pepper
For the steak
2 x 200g fillet steaks
To serve
Steamed curly Kale, or spinach
Method
For the rosti, mix together the grated beetroot and potato, then squeeze out any liquid. Stir in the onion with some sea salt and black pepper. Add enough of the beaten egg to bind everything together, and then shape into 2 thin rounds to make the rosti.
Preheat an ovenproof frying pan until hot then pour in 1 tablespoon of rapeseed oil. Add the rosti and fry for about 5-6 minutes on each side until crisp and golden, turning once, adding more oil if needed. Transfer to the oven for 6-8 minutes or until cooked through.
While the rosti are in the oven, preheat a frying pan until hot. Rub the steaks with a little rapeseed oil and season. Put the steaks in the hot pan and fry how you like them, allowing 1 1/2 - 2 minutes on each side for rare, 2 1/2 - 3 for medium and 3 - 3 1/2 for well done. Remove from the pan (don’t wash the pan) and leave the steak to rest for a few minutes.
To finish, pour the red wine into the pan the steaks were cooked in and stir well to deglaze and stir in the beef stock. Simmer for a minute to reduce slightly and adjust the seasoning with sea salt and black pepper.
To serve, arrange the rosti, steak and curly kale on 2 plates and drizzle each steak with a little of the jus.
Her website can be found here
Alan Coxon
Hoof and Shell ! (Alan Coxon`s twist on surf and turf !)
Ideal recipe for the dinner party as they may be prepared well in advance and stored in the refrigerator, ready just to pop in the oven!
Serves 4
250 g Fillet of Venison ( sliced into 8 allowing two slices per portion )
8 Fresh King Scallops
30grm Unsalted butter
4 sprigs of thyme
4 Bay leaves
60 ml Roman Vianigre
100 grms Paxton and Whitfield’s “Rachel min wt” Goats cheese
200 grms Virgin Puff Pastry ( rolled out into 4 approx 18 cm x 4 cm strips)
Halen Mon Smoked sea Salt and fresh ground black pepper
+egg wash
Vegetable casserole
2 Onions
3 cloves Garlic ( crushed )
6 ripe tomatoes ( chopped )
2 red peppers ( de-seeded and sliced thinly )
2 tblsp Tomato Puree
¼ tsp smoked Paprika
30 ml Olive oil
Halen Mon Smoked sea salt and freshly ground black pepper
Method
1/ Prepare the vegetable casserole by placing the olive oil into a heavy based pan and heat
2/Add the Onion and cook gently covered for 5-6 mins, then add the garlic, cooking for a further 4 mins.
3/Add all the remaining ingredients , cover and cook gently for 25-30 mins.
4/ Remove from heat then leave to cool .
5/Heat a clean frying pan and add the butter ,season the venison with the salt and pepper and place into the hot pan, searing and browning very quickly ( approx 10 seconds on each side) then remove with a spoon and place on a clean plate.
6/ Season the fresh scallops and place into the same pan as the venison and sear very quickly, remove and place onto a plate .
7/ Place the vinegar into the pan and wash out, reducing the vinegar to a syrup, before turning off the heat .
To compile the dish
Take 4 scallop shells and place the scallops and venison on the base
Top with vegetable casserole
Add the bay leaves and thyme and top with a slice of goats cheese and drizzle over the reduced vinegar .
Cover with the second scallop shell to make a sandwich
Brush the scallop shells with egg wash and place the puff pastry all around to seal the gaps, brushing a little more egg wash around the pastry for colour.
Place the scallops into the pre-heated oven at 180 – 200 dg and cook for approx 7- 8 mins .
When ready place onto a plate and remove the lid to release all the steam , aromas and flavour !
Coxon`s Autumn soufflé
Serves 6
For the Damson puree
250 grm Fresh Damsons
60 grm Demerara sugar
1 stick of cinnamon
For the soufflés
6 tbsp Damson Puree, + a little for pouring into the soufflé when cooked
1 egg yolk,
6 egg whites,
60g caster sugar, plus extra for dredging
icing sugar, to
A pinch of Halen Mon Vanilla salt
1 tblsp Cornflour
+ Traditional firm Vanilla ice cream.
To make the Damson Puree
- 1. Make the puree by placing the damsons , sugar and cinnamon into a pan and cover with a tight fitting lid
- 2. Cook gently until the damsons are soft and puree like
- 3. Place the damsons into a sieve and over a clean bowl press through the soft pulp , removing any skin and stone , keep the puree aside until ready.
To make the soufflés
preheat the oven to 200C.
Butter 6 oven proof coffee cups thoroughly; dredge them with caster sugar .
In a clean bowl Whisk the egg whites with a pinch of Halen Mon vanilla salt until they form soft peaks , add the caster sugar and whisk again for a few seconds until slightly opaque and meringue like then sprinkle over and fold in the corn flour.
Fold one third of this into the damson puree mixture, to slacken it and then fold in the rest gently so as not to lose the air.
Fill the cups to the brim with the soufflé mixture, smooth the tops and run your thumb around each, just inside the rim (this helps rising).
Cook the soufflés in the pre-heated oven at 200 dg for approx 8 mins or until well risen.
When ready ,Sift a little icing sugar over the top or cover with a little more puree and serve immediately.
Alan`s 5 min Key Lime Pie
Serves 4
Perfect for those unexpected visitors and last minute dessert !
1 can ( 14 oz.) sweetened condensed milk
Juice of 3 limes.+ zest of 2
8floz Whipping cream
2 fresh local free range eggs ( separated )
2 oz Icing sugar
Pinch of Halen Mon vanilla salt
For the base
8oz ( 240 grm ) or gingernut biscuits
4 oz (100 grm) Unsalted Butter
1/4 tsp ground cinnamon
Method.
1/Crush the biscuits to a fine crumb and add the cinnamon Melt the butter and mix into the crumb.
2/Place the crumb into the base of a 6 inch ring(s) or individual rings.
3/Top with a good mounded dollop of lime mousse.
For the Lime Mousse
Mix condensed milk, egg yolks lime juice and Lime zest together and whisk thoroughly.
Gently fold in whipped cream
Whisk the egg whites with a pinch of Helan Mon vanilla salt then add the icing sugar whisking until a firm peak has been achieved, Fold the egg white gently into the lime mix and place mounded dollops onto the crumb and Refrigerate until ready to use.
To serve, blast with a blow torch ( optional) to crispen and colour and drizzle with lime syrup.
For the Lime syrup.
8oz (240grm) castor Sugar.
6 floz water.
Juice of 3 limes and zest of 2
1 tsp Arrowroot.
Method
Dissolve the sugar with the lime juice , zest and water over gentle heat.
Once dissolved, bring to the boil and reduce to a syrup.
To thicken slightly, mix the Arrowroot with a little water and add to the liquid stirring continuously , leave to cool and serve drizzled over the key lime pie.
His website can be found here