Recipes

Roast Grouse, Pommes Gaufrettes and Bread Sauce

By Chef Patron Henry Harris at Racine

Roast Grouse

4 young grouse, drawn but giblets reserved

4tbs butter

1 pinch of plain

75ml Madeira

1 tsp redcurrant jelly

300ml game stock

4 small slices Pain Poilane

100gm foie gras, raw or from a terrine

Method

1.Preheat the oven to 180C.

2.Take the giblets(gizzard, cleaned, heart and liver if good) and chop them into a small dice.

3.Melt 1tbs of the butter in a saucepan, when foaming add the giblets and flour, season and fry briskly until nicely caramelised.

4.Add the Madeira and bring to the boil then reduce by half.

5.Then add the stock, bring to a gentle simmer and then cook for 40 minutes. Strain and press through a sieve into a clean pan.

6.Bring back to the gentlest boil and as the sauce throws up a crust, skim it off.

7.Reduce to a good flavour and adjust the seasoning if required.

8.To cook the grouse season the cavities with salt and pepper and then slather the birds with butter and place them in a good sized roasting pan. Season the tops with salt and pepper. Roast in the oven for fifteen to twenty minutes, basting every five minutes.

9.If the birds are quite small then fifteen minutes will give you a nice rare finish.

10.Once you take them from the oven lift the birds onto a warm dish and leave to rest somewhere nice and warm for fifteen minutes to rest.

11.Place the roasting pan back onto the hob and fry the 4 slices of bread to a light golden crispness.

12.Remove them from the pan and rest on absorbent paper. Then spread the foie gras equally onto each toast.

13.Place one of these on each plate and rest a grouse on each one.

14.Meanwhile bring the gravy back to the boil and should you wish for a silkier sauce then add a tablespoon of butter.

15.Check the seasoning and pour the gravy over each grouse and garnish each bird with a bundle of watercress.

Pommes Gaufrettes

4 medium Maris Piper potatoes Peeled

Vegetable oil

1. Using a mandolin with the “crinkly” blade attached and set to a thin setting set to making your crisps, this requires a little attention and frequent adjustment to start with.

2.You are to slice your potato turning it 45 degrees between each slice to give ridges that cross each other. The mandolin needs to be adjusted so that it slices thinly enough that you see little holes throughout the crisp. Once they are all sliced, give them a brief wash in plenty of cold water and then drain them then pat them dry on a clean tea towel.

3.Heat a good quantity of the oil, ideally in a deep fryer and then fry them in small batches until golden and crisp.

4.Once removed from the oil place them to rest in a bowl lined with absorbent kitchen paper and season with fine sea salt.

5.Keep warm and then serve alongside the grouse.

Bread Sauce

450 mls milk

1 bay leaf

½ sprig thyme

4 cloves ( bulb crushed )

½ small onion sliced

pinch black peppercorns

1.Bring all to boil and leave to rest for 1 hour

2.4 slices of thick white bread ( crusts removed and roughly chopped )

3.Bring the milk back to the boil, strain over the bread. cover and leave for ½ hour.

4.Carefully use a whisk to mash up the bread. do not over whisk as this will make the sauce gluey. Stir in a few knobs of butter and season with salt and pepper as required.

Skinny Beef Burger

Serves 4

By Rob Mitchell, Executive Chef at Drake and Morgan

880g beef mince

2 red onions chopped finely

½ bunch of fresh parsley (leave some for relish)

3 tbsp English mustard

3 tbsp tomato ketchup

100g breadcrumbs and 4 eggs (both optional)

2 good pinches of salt

2 beef tomatoes

2 head baby jem

Burger relish:- 4 tbsp mayonnaise, 2 tbsp tomato ketchup, dash Worcester sauce, 20g capers, 20g gherkin, chopped parsley.

Or Hamburger Relish

Method

1. Place the mince into a large bowl, add the chopped onion, mustard, ketchup, parsley, mix well. If you mix well, the protein in the meat will hold the burger together, preventing it from falling apart. Optionally, you can add breadcrumbs and eggs.

2. Place the well seasoned burgers on to a tray and grill for four minutes, then turn over and cook for a further five mins until cooked through.

3. Mix all the relish ingredients together.

4. Place each beef burger onto a plate / wooden board. Add some baby jem on top of each, alongside a couple of slices of beef tomatoes and relish to taste.

5. Finally add the left over burger relish to a small pot and leave to one side.

Coronation Chicken

Serves 4

By Rob Mitchell, Executive Chef at Drake and Morgan

1.6kg whole organic, free-range

1 small focaccia loaf

1 head little gem lettuce

500g rocket salad

2 oranges peeled and cut into segments

8 chopped dried apricots

12 chopped sun blushed tomatoes

20g flaked almonds

Small bunch chopped flat leaf parsley

200ml jar of mayonnaise

2 dessert spoons of madras curry powder

Method

1. Begin by sprinkling the chicken with salt and pepper to season. Place the chicken in a roasting pan with a trivet of onion, celery, carrots and thyme.

2. Place the chicken into the oven for 35 minutes at 180°c or until the juices run clear when you pierce the thigh with a knife.

3. Once the chicken has cooled, remove the skin and strip the meat off the bones in chunky pieces, remove the breasts separately and thickly slice.

4. Toast the almonds in a hot oven, for approximately 45 seconds until golden brown.

5. Add the curry paste and mayonnaise together in a large bowl

6. Then add the chicken, apricots, sun blushed tomato and parsley, mixing well to coat.

7. Taste and season with salt and pepper if you think you need it.

8. Then place the gem lettuce and rocket into a bowl and spoon the chicken mix on top. Finish by scattering the orange and almonds over the dish.

9.Serve with toasted focaccia.

Roasted rack & slow cooked shoulder of lamb with buttered turnips and baker’s potatoes

Serves 4

By Simon Oakley Head Chef at Brows Hotel

1x 8 Bone lamb rack

1kg Lamb shoulder (on the bone)

2 Bunches new season turnips with their tops

20g Butter

20g sugar

salt & pepper (to season)

100g Rock salt

4 Cloves of garlic

1 Sprig of rosemary

1 Jar of goose fat

1kg Potatoes, peeled & thinly sliced

500g Onions (sliced)

1 Sprig of thyme (chopped)

100g butter

100ml Lamb or chicken stock

salt & pepper (to season)

Method

1. The day before roughly chop the rosemary and garlic and mix with the rock salt and rub it all over the lamb shoulder, place in a dish, cover and leave overnight.

2. In the morning remove the lamb shoulder and brush off the excess salt, place in an oven dish and completely cover with the duck fat, now cover with foil and place in a pre-heated oven at 140c for 4 hours.

3. The lamb should now be falling off the bone, remove from the fat carefully drain and set aside to cool.

4. In the meantime gently cook the onions with the thyme and a pinch of salt in half the butter in a heavy based pan, keep stirring every few minutes until they are a nice even dark brown colour, well cooked and sweet to the taste.

5. Now your lamb should be cool enough to remove from the bone, shred this down with your fingers and then mix with the onions.

6. Butter the edges of an oven proof dish and start layering up with the sliced potatoes followed by the lamb mix followed by potatoes and so on seasoning between each level, about 2 or 3 layers is good depending on the depth of your dish finishing the top with potatoes, pour over the stock and scatter with knobs of butter.

7. Now place in a pre-heated oven at 180c for approximately 1 hour or until a good golden brown colour and cooked through (a knife should slide through easily)

8. Remove from the oven, set aside and cover to retain the heat, turn the oven up to 200c.

9. Season the lamb rack well and seal fat side down first and then all over in a medium hot pan with a little oil until nicely browned then place in the oven for 12 minutes, remove, cover and set aside to rest for 5 minutes.

10. While the lamb is cooking cut the tops off of the turnips but wash and keep them, boil the turnips in boiling water seasoned with salt and the sugar, when a knife just go’s through them remove from the water and quickly toss together in a pan with butter and the turnip tops until they just wilt, season with salt and pepper.

11. To serve cut the lamb straight down between the bones serving 2 bones each with the buttered turnips and there top’s, place the baker’s potatoes on the table for everyone to dig in.

Braised Oxtail Recipes from The Butchery Classes

Serves 2-3 people

2 oxtails,

Salt and freshly ground pepper

50g of beef dripping

100g of carrots chopped

100g of chopped onions

100g of chopped celery

100g of chopped leeks

200g of chopped tomatoes

1 sprig of thyme

1 bay leaf

1 clove of garlic, crushed

1/2 pint of red wine

2 pints of beef or veal stock

For the garnish

1 carrot, finely chopped

1 onion, finely chopped

2 celery sticks, finely chopped

1 small leek finely chopped

4 tomatoes, skinned, seeded and finely chopped

1 good tablespoon of finely chopped flat leaf parsley

Method

1. Preheat the oven to 200c/Gas 6

2.Separate the trimmed tails between the joints and season with freshly milled salt and pepper.

3.In a large pan, fry the tails in the dripping until golden brown on all sides and then drain in a colander and put to one side

4.Fry the chopped onions, carrots, celery and leeks in the same large pan collecting all the residue from the tails.

5.Add the chopped tomatoes, thyme, bay leaf and garlic and continue to cook for a few minutes.

6.Place the tails in a large braising pan with the vegetables.

7.Pour the wine into the first frying pan and reduce down until almost dry and so it has formed syrup.

8.Add the beef or veal stock to the red wine reduction and pour into the braising pan, covering the meat and vegetables.

9.Bring the tails to simmering point on the top of the stove and then transfer to the preheated oven for 1 and a1/2 – 2 hours until the meat is tender.

10.Lift the meat from the sauce and keep to one side in a warm place

11.Push the sauce through a sieve into a pan, and then boil it down to reduce it skimming of all of the impurities, to a good sauce consistency.

12.While the sauce is reducing, quickly cook the garnish carrot, onion, celery and leek in one tablespoon of water until soft.

13.When the sauce is ready, add the tails and vegetable garnish and simmer the final mixture until warmed through, add the chopped tomato and spoon into hot bowls allowing 3 to 4 bits of oxtail per person.

Rack of lamb with lemon and thyme Recipes from The Butchery Class

Serves 2 people

400g of rack of lamb

2 tablespoons of olive oil

The juice of 2 small lemons, plus a little thinly paired rind

6-8 sprigs of Thyme

1 wine glass of water or fresh lamb stock

Salt and freshly ground pepper

Method

1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly brown.

2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil and then turn down the heat to a gentle simmer and place a lid on the pan

3. Cook gently turning the meat over from time to time for about 50 minutes until the meat is tender.

4. Serve with some good crisp chunks of white bread and a Greek style tomato and onion salad and a tartly dressed green salad.

Braised featherblade steaks in Guinness Recipes from The Butchery Class

1.2kg of beef featherblade cut into steaks

2-3 tablespoons of vegetable oil

10 shallots- cut into rings

1 sprig of Thyme

10 black peppercorns

700ml Guinness

500ml of good beef stock, lukewarm

1 tablespoon of cornflour, optional

Sea salt and freshly ground pepper

Method

1. Heat the vegetable oil in a large casserole pan. Season the meat with salt and freshly milled black pepper and start adding it to the hot pan. Brown the meat all over to seal in the juices and remove from the pan and put to one side.

2. Add the shallots, which have been cut into thin rings and fry in the same pan in the meat fat and oil. Add the Thyme, the peppercorns and the Guinness and bring to the boil and reduce by half.

3. Once done add the meat back into the pan and pour in enough of the lukewarm beef stock so that it covers the meat. Simmer the casserole for at least 2 hours or until the meat is nice and tender.

4. Remove the meat from the sauce and bring the sauce left in the pan back up to the boil and reduce it down until it thickens slightly. If the sauce needs to be thicker use the cornflour combined with a little water.

5.Pour the hot thickened sauce over the meat and serve with mashed potato or champ and some roasted root vegetables.

Chicken Fricassee Recipes from The Butchery Class- serves 4 people

1 chicken cut for sauté

60ml of olive oil

2 cloves of garlic – skin on

150g of shallots cut in half

2 cloves of garlic – skin on

125g of mixed peppers cut into large pieces

2 carrots, peeled and sliced

200g of button mushrooms

1 pint of chicken stock

2 tablespoons of white wine

1 bay leaf

Sprig of fresh thyme

6 peppercorns

Method

1. Heat the oven to 190C/375F/Gas5.

2. Season the chicken cut for sauté with salt and freshly milled pepper, and sear the pieces of chicken in a large frying pan in the olive oil, the sides of the chicken should be golden brown but the meat inside raw

3. Remove the pieces of chicken and transfer them to a roasting dish with the bay leaf, peppercorns, fresh thyme and garlic cloves.

4. On the top of the stove sauté in olive oil the vegetables together until again lightly brown. Place them with the chicken in the roasting dish.

5. Swill out the pan with a splash of white wine and then add the chicken stock. Bring to the boil, season and add to the chicken and vegetable mixture

6. Place in the oven and cook for about 40 minutes until the pieces of chicken are cooked through and garnish with a splash of double cream, a good handful of chopped flat leaf parsley and some silky simply boiled rice.

Sizzled Ostrich Fillet with warm Beetroot Salad

4 Ostrich fillet steaks 125g each

1 large red onion finely sliced

250g cooked, "small chunked" beetroot

410g canned chickpeas without salt, drained and rinsed

50g rocket or watercress

Handful of mint and coriander leaves roughly chopped

4 tblspns olive oil

Freshly ground black pepper

Method

1. In a dish, coat the ostrich steaks with 2 tblspns of oil, and season with black pepper.

2. Heat the rest of oil in frying pan and gently fry the onion until softened, 2-3 minutes. Add the chunks of beetroot and stir them around in the pan. Turn heat down very low and add chickpeas...don't stir. Keep them warm while you cook the ostrich.

3. Preheat griddle pan or heavy based frying pan. Cook ostrich steaks to your liking.

4. Put a heap of rocket leaves on plates. Arrange beetroot salad on top then scatter some mint and coriander over on top of this.

5. Finally, slice the ostrich steaks and arrange them over the salad. Grind more black pepper on and scatter some extra mint and coriander

Oriental Camel Steak Stir Fry

360g thinly sliced Camel Steak

1 ½ cups mange tout - in thin strips

1 cup spring onions - coarsely chopped

1 chicken stock cube

1 tblspn soy sauce

2 tspns cornstarch

2 tspns ginger root

1 tspn peanut butter

¼ tspn red pepper flakes - crushed

1 tspn sesame oil

1 tspn sesame seeds

Method

1. Heat oil in frying pan. Add the camel steak and cook, stirring frequently, until the meat is no longer pink but browned, 3-4 minutes.

2. Remove meat from pan and set aside.

3.Add mange tout, spring onions and sesame seeds to the frying pan; stir fry until the vegetables are crisp-tender, 2-3 minutes.

4.Return the beef to the pan. Stir in the stock and remaining ingredients and cook until the vegetables are hot and the sauce has thickened, 1-2 minutes

Kangaroo Fillet with Cream Sauce

4 kangaroo fillet steaks - 125g each

2 garlic cloves - skinned and crushed

Salt and freshly ground pepper

50g butter

125g button mushrooms - very thinly sliced

25g onions - very finely chopped

1 tblspn lemon juice

2 tblspns Worcestershire sauce

1 ½ tblspns brandy

142ml single cream

1 tblspn chopped parsley

Method

1. Rub the steaks with the garlic and season well with the salt and pepper.

2. Heat half the butter in a frying pan and fry the steaks to a medium rare. Put into a warm serving dish to keep hot.

3. Heat remaining butter and quickly fry mushrooms and onion in the pan until tender. Add the lemon juice, Worcestershire sauce and brandy and bring to the boil.

4.Stir in the fresh cream and parsley. Bring almost to the boil, adjusting the seasoning as required. Quickly pour over the steaks and serve as desired.

Beer Marinated for Springbok Steak

Springbok steak 125g

Brown sugar

Garlic skinned and crushed to taste

Dark Beer

Method

1. Mix sugar, garlic and beer. Place steak(s) in a resalable plastic bag and add the marinade mix. Place in the fridge for 2-4 hours.

2.Preheat frying pan/griddle.

3.Once marinated take steaks out of fridge and set aside meat so it can rise to room temperature for about 5-10 minutes. Remove steaks form bag and dry off with paper towel. Brush with oil and season with salt and freshly ground pepper.

4.Grill steak, once cooked let it rest for 10 minutes. Serve with jacket potato and butter.

Bison Tetrazzini

350g diced Bison

330g pasta

330g mushrooms sliced

Unsalted butter

1/2 cup plain flour

1/2 cups of milk

1/2 cup of cream

2 chicken stock cubes to make 2 cups

1/2 cup of dry sherry/white wine

1 cup of peas

2/3 cup freshly grated Parmesan

1/3 cup shredded Swiss cheese

2 tblspns lemon juice

Salt and freshly ground pepper

1/3 cup fine fresh breadcrumbs

Method:

1. At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature.

2. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over, sear the small pieces of meat in batches, to make sure they are evenly cooked.

3. Place the meat on a rack so it doesnt lie in its own juice, cover with foil and leave in a warm place

4. Preheat oven to 190C and heat a large pan of water with a pinch of salt for the pasta.

5. Cook mushrooms in 3 tblspns of butter over medium heat, until all liquid from mushrooms has evaporated 5-10 minutes then set aside.

6. In a large saucepan, melt 1/2 cup of butter. Stir in flour and cook the mixture over a low heat stirring continuously for 3 minutes.

7. Cook pasta until al dente. Whilst continue cooking.

8. Slowly whisk milk, cream, chicken stock and the sherry into the butter and flour mix. Bring to a simmer and cook over a medium-low heat, stirring constantly for 5-8 minutes.

9.Combine the cooked pasta, the sauce, the mushrooms, the bison and the peas. Stir in 1/3 cup of parmesan, the Swiss cheese and the lemon juice. Add salt and pepper to taste. Put mixture into a buttered casserole dish.

10. In a bowl, combine rest of parmesan and the breadcrumbs. Sprinkle over mixture and dot the top with the remaining butter.

11.Bake for 30-40 minutes until golden.

A Warm Salad of Kudu, Chilli and Ginger- Serves 4

350g Kudu steaks

1 packet rocket/spinach leaves

1 tblspn olive oil

2 tbspns balsamic vinegar

Freshly ground black pepper

2 potatoes/sweet potatoes

1 tblspn olive oil

3-4 spring onions

6 dspns sweet chilli sauce

1 dspn grated root ginger

Juice of ½ lemon/lime

Dash soy/tobacco sauce

Freshly ground black pepper

Method

1. Prepare salad first. Cook unpeeled potatoes in microwave for 3-4 minutes (or bake in oven for 30 minutes). Cut into wedges.

2. Cook in a slightly oiled pan until slightly crisp. Add the spring onions and toss for 30 seconds.

3. In a separate pan, mix the chilli sauce, root ginger, lemon, soy sauce and the pepper. Heat gently.

4. Cut kudu steaks into ½ cm thick ribbons.

5. Add to mixed marinade ingredients and marinade for 15 minutes (or longer if time allows). Heat oil in frying pan. toss the steaks in it.

6. Toss the steak with the warm sauce, potatoes, spring onions and salad leaves. Serve hot or warm.

Chicken Bang Bang Salad- Serves 4

By Rob Mitchell, Executive Chef atDrake and Morgan

1 whole chicken, roasted pulled by hand into shreds

250g egg noodles

500g mixed leaf salad, washed

2  courgettes, sliced

2 red peppers, sliced

2 carrots, sliced into batons

1 whole red onion, sliced

4 spring onions, chopped finely

For the sauce

100g unsalted peanuts, 10g dried chilli flakes, 10g garlic purée, 200ml vegetable stock, 400ml double cream, 2 fresh chillies, 20g chopped parsley.

Method

For the sauce, lightly cook (without colouring) the peanuts, dried chilli flakes, fresh chillies and garlic purée in a pan, then add the vegetable stock and simmer for around five minutes to infuse.

Add the cream and reduce to a light sauce consistency.

Pour into a blender, and lightly blitz: this gives you the rustic sauce. Allow to cool and then add the chopped parsley.

Place the noodles into a bowl, pour over boiling water to cover the noodles. Leave for five minutes to soak, then drain and refresh under cold water. Pour a little oil over the noodles to stop them sticking to each other.

To finish the salad

Place the mixed leaf salad into a box or bowl. Mix the vegetables and the noodles with a little of the sauce and place on top of the mixed salad. Put the shredded chicken on top and sprinkle with a little more of the chopped parsley.

If you are making this recipe for guests, leave some sauce aside in a small jug or pot for them to add to taste. 

Beef Bourgignon - Serves 4

By Rob Mitchell, Executive Chef at Drake and Morgan

1320g Diced beef

400g onions

400g chopped carrots

300g chopped leeks

2 garlic cloves, finely chopped

500g button mushrooms

100ml veal stock, alternatively chicken stock

50g tomato puree

1 bottle red wine

1200g potatoes, turn into mash

6 sprigs of Thyme

Method

1. In a large saucepan fry the beef in small amounts, this is to ensure that the meat cooks until golden brown and doesn’t boil and look grey. Once each piece of beef has been caramelized put to one side in a container.

2. Pour the onions into the pan and once again fry until golden, once caramelized add to the beef.

3. Pour the mushrooms into the pan and caramelize and add to the beef mix.

4. Pour the rest of the vegetables (carrots and leeks) into the pan and caramelize, with a spoon add the beef mix to the vegetables and keep the liquid from all the ingredients to one side.

5. Add the tomato puree, garlic, thyme and red wine, reduce the red wine by two thirds.

6. Then add the saved liquid and the veal stock.

7. Bring to the boil, then lower the temperature so that the simmers for an hour, take a little piece of the beef and taste to check if the meat is cooked enough, if the liquid evaporates before the meat is cooked then just add a little more stock.

8. Spoon the bourgignon into bowls and place the mash on top.

Coq au Vin - Serves 4

By Rob Mitchell, Executive Chef at Drake and Morgan

2 whole free-range chicken, cut into 8 pieces

1kg button mushrooms

1 kg baby onions, diced.

1 bottle full bodied red wine

200g bacon, dliced   

1 litre chicken stock

Large pinch of salt and pepper

Small bunch parsley, chopped

Small bunch thyme, chopped

2 carrots, peeled and quartered

2-3 cloves of garlic, mashed

1 kg potatoes peeled

150g butter

150ml double cream

Method

1. Put the potatoes into a pan of lightly salted water and bring to the boil, then simmer.

2. Meanwhile add a little vegetable oil into a frying pan and brown the chicken pieces in the oil.

3. Add the lardoons of bacon and once they have turned a golden brown add the onions and carrot.

4. Next add the garlic, thyme, a pinch of salt and the red wine.

5. Bring to the boil and then simmer for 20 minutes to reduce by half.  Then add the stock and simmer for a further 15 minutes.

6. By this time the potatoes should be cooked. Drain and put in a large bowel and mash with a potato masher. Once you are sure there are no lumps in the potato, add the butter.

7. Add the parsley to the chicken and serve with the mashed potato.

Posh Sausage Sandwich - Serves 4

By Rob Mitchell, Executive Chef at Drake and Morgan

8 London Rich Sausages

4 medium red onions, sliced

30g brown sugar

200ml red wine

4 tbsp English mustard

4 tomatoes

4 slices of brown bread, thick cut

1 punnett micro cress or mustard cress

Pinch of salt

1 tbsp vegetable oil

Method

1. Heat a little vegetable oil in a frying pan and slowly cook the sausages for about 15 minutes.

2. Remove the sausages and add the onions to the pan.  Cook for about 6 minutes on a medium head and then add the red wine and brown sugar. Reduce the red wine right down until the onions have soaked up all the excess liquid and until they are caramelised, and then remove from the heat.

3. Slice the tomatoes in half and put under the grill for about 5 minutes.

4. Toast the bread and then spread on English mustard and a generous portion of the red onion mix.

5. Slice the sausages in half lengthways and place on top of the onion. Top with the grilled tomato and cress.

Roast Rib of Beef

with Port & Stilton Gravy

by Nigella Lawson

1 x 5 Bone Forerib of Beef

2 x Onions - cut into 1cm rounds

2 tbsp Garlic Oil - or Vegetable Oil

1 & ½ tsp Maldon Salt - or 1tsp Table Salt

½ tsp Cayenne Pepper

For the Port & Stilton Gravy

2 tbsp Fatty juices from the roast beef tin, plus extra to finish

1 tbsp Plain Flour

125 ml / 4f l oz Ruby Port

500 ml / 17 fl oz Beef Stock, heated

125g / 4oz Stilton Cheese

1 tsp Redcurrant Jelly

Salt and freshly ground Black Pepper

Method

1.Take the beef out of the fridge to bring to room temperature, which could take an hour or possibly more.

2. Preheat the oven to 220ºC / 425ºF / Gas Mark 7.

3. Place the onion slices into a roasting tin and balance the rib of beef on top on its bones.

4. Smear the oil over the white fat of the rib joint and sprinkle with the salt, thyme and cayenne pepper.

5. Roast for about two hours, or to your taste. For rare beef cook for 33 minutes per kg (or 15 minutes per lb). If you want medium beef, give the joint 44 minutes per kg (20 minutes per lb). If you like well-done meat cook for 66 minutes per kg (30 minutes per lb).

6. When the beef is cooked to your liking, remove from the oven, transfer to a carving board and allow to rest in a warm part of the kitchen under kitchen foil for 30 minutes before carving. Save the pan juices and onions for the gravy.

7. For the port and Stilton gravy, make a roux by placing the two tablespoons of the fatty juices from the roasted beef into a clean pan over a medium heat. Whisk in the flour to create a paste.

8. Add all but one tablespoon of the port and keep whisking over a low heat, until thickened and boiling.

9. Remove the pan from the heat and gradually whisk in the hot beef stock.

10. Add the Stilton and stir to melt into the gravy.

11. Add the redcurrant jelly and season, to taste, with salt and freshly ground black pepper. Simmer the gravy for five minutes, then stir in the remaining tablespoon of port. Serve in a jug alongside the roast beef.

Taken from Nigella Christmas, published by Chatto & Windus, 2008

Slow Roast Pork Belly

by Laurence Keogh

Head Cook at Roast Restaurant

1 x 2.5kg Pork Belly - scored

2 x Large Potatoes – peeled and sliced

1 x Lemon

Halen Mowan or Cornish Sea Salt

1 kg Bramley Apples – peeled, cored, and roughly chopped

1 x Cinnamon Stick

100g Butter

Method

1.Pre-heat oven to 240ºC / 475°F / Gas Mark 9.

2.If the skin of the pork belly is elastic and fresh without being slimy, drizzle with lemon juice and cover with a very generous amount of salt. If the skin is imperfect in any way, see Cooks Notes, below.

3.Leave for 10 minutes and then pat dry to remove lemon juice, and re-salt.

4.Stack the potato slices in a roasting tin. Place the pork belly on top, and cook until golden and crackled, approximately 20 minutes.

5.Turn the oven down to 140ºC / 275ºF / Gas Mark 1 and cook for 3 hours, until the rib bones pull out easily, and the flesh is juicy and tender.

6. Rest, and then carve.

Apple Sauce

Place the apples in a large pot with the butter and cinnamon stick, and gently stew until soft. Pass through a mouli to remove all lumps.

Cook’s Notes

If the skin is in any way imperfect, place the pork belly on a wire rack over a sink or large pan. Pour over a large kettles worth of boiling water. Pat it dry and then continue with the salting process.

This opens the pores of the pork and lets the heat and salt penetrate more easily, leading to better crackling. If the skin is perfect do not do this as it adds to the water content of the skin and it will need longer in the hot oven to start with.

The lemon juice also adds to the water content but it makes the salt dissolve and penetrates the skin, leading to crisper, saltier cracking. It also adds acidity which cuts the fat when you eat it.

Beef Thai Stir fry- Serves 2

Courtesy of Quality Meat Scotland, for more recipe ideas and cooking tips visit www.scotchbeefandlamb.com

227g lean Scotch Rump steak cut into thin strips

1tsp oil

1tsp lemon grass purée or 2.5cm (1") lemon grass finely chopped

1tsp Thai red curry paste

6 spring onions, sliced

50g (2oz) baby sweetcorn, sliced lengthways

50g (2oz) mangetout, sliced

100ml (3-4floz) coconut milk

10ml (2tsp) lime juice (rind reserved)

1tbsp fresh coriander, chopped

50g (2oz) frozen peas, defrosted

Method

1. Heat the oil in a wok and fry the meat for 3-4 minutes until browned.

2. Add the lemon grass, Thai curry paste and vegetables (except peas) and cook for 2 minutes.

3. Add the coconut milk and lime juice, bring to the boil.

4. Sprinkle with coriander, add peas and garnish with lime rind and wedges.

Serve with boiled rice and stirfry vegetables.

Kcals 701

Fat 23g

Protein 73.6g

Carbohydrate 54g

Sugar 3g

Salt 1g

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Easy Bison and Ale Stew- Serves 4

350g diced bison steak

3 tablespoons of plain flour

1 medium onion, sliced

350ml of your favourite ale

2 bay leaves

a dash of Worcestershire sauce

Salt and pepper

Method

1. Preheat your slow cooker to high.

2. Drizzle a little oil into a large frying pan. Dust the bison meat with the flour and fry to brown the meat.

3. When lightly browned, remove the meat from the pan and tip into the slow cooker crock pot. Replace slow cooker lid.

4. Pour a little more oil if needed into the frying pan and cook the onions until soft and starting to brown. Then pour in the ale - it will fizz and froth. Make sure that you scrape up all the meat residues from the bottom of the pan using a wooden or silicone spoon and incorporate this into the liquid.

5. Splash in the Worcestershire sauce, throw in the bay leaves and tip the lot into the slow cooker.

6. Replace lid, leave for around 4 hours, until the onions are soft, the gravy is rich and dark and the bison is cooked through and tender. If the gravy seems a bit thin, you can always put some in a small saucepan at the end of the cooking and reduce the sauce to make it thicker.

7. Season with salt and pepper before serving.

Chinese Style Stir-Fried Llama Fillet- Serves 3-4

Pack of two llama fillet steaks

a scant teaspoon of Chinese 5 Spice

about 2 tablespoons dark soy sauce

3 chunky garlic cloves, peeled and chopped finely

3 spring onions, washed and chopped into rings (including the green parts)

a teaspoon of pureed ginger (or a teaspoon of finely chopped ginger)

1 large carrot, trimmed and sliced into matchsticks

A drizzle of sesame oil

Boiled rice or noodles, to serve

Method

1. Put a pan of salted water on to boil and cook the rice (or noodles) as per the instructions on the packet.

2. Put the llama steaks on a chopping board and slice them thinly. Spread the pieces out across the board and scatter over the Chinese 5 Spice to cover them. Drizzle over enough soy sauce to cover the meat, and toss with your hands so that the meat is covered with the sauce mixture. Leave to one side while you get on with the rest.

3. Heat a tablespoon or so of vegetable oil in a hot wok or large frying pan and throw in the carrots. Stir fry, on a high heat until lightly golden, but still firm. Remove and set aside.

4. Add a little more oil, if you think you need to, and stir fry the llama strips, complete with any liquid that has collected on the board, until the meat is browned. This will take about a minute.

5. Throw in the spring onions, garlic and ginger and return the carrot to the pan. Stir fry until the meat is just cooked, around another minute or so. Add in a tiny splash of water, which will create steam and help finish cooking the vegetables. Drizzle in about a tablespoon of sesame oil to finish the dish, which will give it a fresh, nutty flavour.

6. Serve immediately, with your rice or noodles.

Lamb chops with Tahini dressing serves 4

By Chef Patron Henry Harris at Racine

10 lamb chops

3 tbs Tahini

Juice of 1 large lemon

1 clove of garlic, finely grated or pureed

4 tbs Greek yogourt

A splash of Tabasco

75 tbs extra virgin olive oil

Salt

Olive oil

Method

1. Put the Tahini into a small bowl and stir in the lemon juice and garlic.

2. When well blended stir in the yoghourt. Then stir in the olive oil and a generous seasoning of salt.

3. Don’t be shy with the salt as the yoghourt seems to absorb its excesses.

4. Add a splash of hot water to make the dressing pourable.

5. Preheat a ridged cast iron grill to a medium heat.

6. Season the cutlets with salt and pepper and then brush them lightly with some olive oil.

7. Grill for about eight minutes on each side to achieve a nice brown caramelisation and a rosy pink interior.

8. Set aside to rest in a warm place for at least five minutes and then serve with some of the Tahini dressing drizzled over it.

Boxty Pancakes with Clonakilty Blackpudding, Bacon & Mustard Cream

4 medium floury potatoes (about 650g/1lb7oz), peeled

100g/4oz plain flour

1 tsp bicarbonate of soda

Salt

284ml/9½fl oz carton buttermilk.

Large knob of butter, for frying.

Dry Cure Bacon

Clonakilty Blackpudding

142ml/4¾fl oz tub double cream

1 tbsp grainy mustard

2 tsp lemon juice

Method

1. Boil the potatoes for 15-20 minutes, then mash half of them.

2. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and salt.

3. Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.

4.Fry the Clonakilty bacon rashers until crisp. Push to one side of the pan and fry slices of Clonakilty blackpudding for 2-3 minutes on each side.

5. In a pan, heat the tub of double cream, grainy mustard, lemon juice and seasoning.

6. Serve 2-3 boxty pancakes per person topped with Clonakilty bacon, Clonakilty blackpudding and drizzle with mustard cream

Clonakilty Blackpudding Croquette with Gooseberry Compote

225g (8 oz) Clonakilty Blackpudding, peeled & roughly chopped

6 spring onions, trimmed & finely chopped

2 sweet red peppers, quartered, de-seeded & cut into 1 cm (1/2") dice

150g (6 oz) potatoes, cooked & mashed

2 tablesp. Irish mustard

2 tablesp. malt vinegar

Salt & freshly ground pepper

About 225g (8 oz) flour

4 eggs

225g (8 oz) fresh white breadcrumbs

Oil

Gooseberry Compote

350g (12 oz) caster sugar

500ml (1 pint) water

225g (8 oz) gooseberries, topped & tailed

Method

1. In a food processor blend the roughly chopped Clonakilty blackpudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm (2") long.

2.Take the cylindrical shapes and roll them first in flour, then in the lightly beaten eggs and finally in the breadcrumbs. Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.

3.Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup then add the gooseberries and cook gently for 10 minutes until soft. Strain off excess juice then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish

Clonakilty Blackpudding, Seared Scallop and Carrot mash with Cider and Scallop sauce.

Cider and Scallop Skirt reduction

10-15 Scallop skirts

½ pint homemade cider (alternatively use a locally made cider if possible)

½ pint Irish Apple juice

½ pint of cream

A handful of chervil, chopped

1.Open and prepare your scallops keeping the skirts for the sauce. The skirt is the long, slimy looking seal that runs along the inside of the shell.

2.Wash the skirt quite vigorously in a colander under running water.

3.Fry the skirts in oil in a hot, heavy bottomed saucepan for approx 5 minutes until the liquid is released from the skirts.

4.Add equal quantities of dry homemade cider and apple juice then bring to the boil.

5.Keep boiling for 5 min then remove your skirts and reduce the liquid by half.

6. Add the cream to the liquid and continue to reduce this by half until the liquid tastes like an Apply-scallop-toffee heaven! Add chopped chervil at the end.

Clonakilty Black pudding & Scallops

3 thick slices of Clonakilty Blackpudding per person

1 scallop per person

Clarified butter

1.Cut the Clonakilty blackpudding into inch thick slices and roast on a baking tray in an oven at 180°C for 10 minutes

2. Sear the scallop for just short of a minute on each side in a heavy bottom hot pan in clarified butter. Make sure to season with sea salt and black pepper. The scallops should still look opaque in the middle. Be careful not to overcook them!

Carrot Mash

700g carrot, peel, top and tail and cut into 2 cm wedges

100g butter

Salt and pepper

1. Cook in boiling salted water for approx 15 min until they are quite soft.

2. Drain but keep some of the cooking liquid.

3. Add the butter and use a hand blender to mash until smooth.

4.Add some of the cooking liquid to get your prefered consistency. Season to taste.