Michael Ward
Head Chef of The Highwayman, Nether Burrow
Pub Chef of the Year 2009
Buttered crumpet, Bob’s Organic Day Old Lancashire Curd, watercress & beetroot Salad
1 crumpet
Half curd
25g watercress
30g pickled beetroot
3g rapeseed oil
1 punnet of mustard and cress
Toast off crumpet. Butter and add thinly sliced beetroot. Place half a curd on top and grill until golden brown.
Dress the leaves with the rapeseed oil and place on top.
Serve the pickling juices reduced down to make a sticky dressing.
The Highwayman roast wild partridge,
pie of slow cooked leg and winter vegetables, roasting juices.
1 partridge, oven ready (take off legs)
50g Peter Gott dry cured bacon (5mm dice)
20g finely chopped onion
20g diced celeriac (5mm dice)
20g diced carrot (5mm dice)
10g pearl barley, soaked
125ml red wine
1 small sprig of thyme
300ml good chicken stock
Take off the partridge legs and pan fry in butter until golden brown. Add red wine and reduce down. Add the chicken stock, onions and bacon. Cover and simmer slowly until the meat falls off the bone. Remove the legs and pick off the meat. Into the remaining stock add the celeriac, carrots and pearl barley and simmer down until the barley is cooked and to a good consistency. Add the partridge leg meat back into the pan with the thyme and leave to cool. Pie filling done and ready to use.
Pastry mix:
125g butter
250g plain flour
50g egg yolks
50g cold water
Mix butter and flour to a breadcrumb consistency. Add egg yolks and cold water and mix until comes together. Leave to rest for 1 hour. (Don’t overwork the pastry)
Double butter a small pie dish and leave to go cold. Roll out the pastry about 4mm thick and line the pie dish. Fill the pie with the partridge filling and top with pastry, making sure it is sealed. Finish with egg wash.
This will take about 18 minutes to cook.
To finish and garnish this dish:
Buttered carrots
Honeyed white cabbage
Partridge breasts
Crispy grilled bacon
Creamed mashed potato
Good quality chicken stock, reduced.
Thinly sliced cabbage cooked in chicken stock and honey down to sweet glaze.
Carrots cooked in water, butter and salt.
Partridge breasts cooked for 6 minutes and left to rest.
Potatoes a good dry mash with lots of butter & cream.
Double chocolate mousse milk foam
280g dark chocolate
60g butter
300ml double cream
8 egg yolks
100g sugar
100g boiled cream
Melt together the chocolate and the butter.
Mix the egg yolks and the sugar to a sabayon. When a light cream colour add the boiled cream and mix well until smooth.
When all at room temperature add the two together and mix well.
Whip the 300ml double cream to soft peaks and fold in lightly with love and care.
Leave to set in a small kilner jar.
Milk foam:
150g whipping cream
600g milk
120g sugar
5.5 leaves of gelatine
Soak the gelatine in water until soft. Boil the cream and milk together and add sugar then add the gelatine. Mix very well and leave to cool.
When cool put in an air gun and you’re ready.
Chocolate sauce:
200g dark chocolate
100g milk
100g cream
Put all together and cook in a Bain Marie
To serve: Top the mousse with the milk foam and serve the chocolate sauce in a jug.
Ben Atkinson
Head Chef, The Falcon Manor, Settle
Potted spiced pork
Ideal for a starter and a thrifty way of using left overs. On Christmas Eve it is my family tradition to have beautiful hot slow roast pork sandwiches with apple & sage stuffing. I find there always a few left-over tasty morsels, which are normally just left in the fridge, however this extremely easy recipe will preserve and enhance left over meat. It will happily sit in the fridge for a couple of weeks after being sealed by the butter.
Ingredients:
Slow roasted pork belly,
Finely dice 1 banana shallot
Crushed clove of garlic
Butter
Thyme
Whole pink peppercorns
Ground cinnamon
Ground all spice
1 mace blade
seasoning
First shred your pork belly off the crackling, ensuring you keep all the fat
Slowly sweat down your shallots & garlic in butter over a low heat, when translucent remove from the heat
Add thyme leaves, a pinch of each of the ground spices to the translucent shallots,
Add your shredded pork to the mix and ensure you highly season the mixture
Then pack the mixture into small ramekins
Melt the rest of the butter, mace blade & 5 pink peppercorns over an extremely low heat ensuring that you do not brown or colour it at all
Then pour the butter over the tightly packed pork, so it just covers the mixture
Top with a sprig of thyme and some pink peppercorns and refrigerate for at least several hours,
Serve with some bread, salad as a starter
Or part of a nice cold meat & cheese platter on Boxing day
Stephanie Moon
Chef Consultant for All Things Food
& Deliciouslyorkshire Champion of the Year 2009-2010
A taste of Christmas.......
Hot Jasmine Tea Smoked Kilnsey Trout
served on a celeriac remoulade with salad leaves and lemon dressing
Serves two
Ingredients:
1 small Kilnsey trout (filleted pin boned and skinned)
100 g rice (uncooked)
2 packets of jasmine tea (or 10 g of loose jasmine tea)
tin foil (you will only need a little)
¼ celeriac (peeled and finely grated)
2tbsp mayonnaise
1tbsp wholegrain mustard
1 sprig of tarragon (leaves removed and finely chopped)
1 lemon
1tsp of white wine vinegar
3 tsp of Wharfe Valley rapeseed oil
1 pinch of freshly chopped herbs
½ tsp Harrogate honey
Method:
This simple but lovely starter requires a metal pan with a tight fitting lid.
Completely cover the pan lid in tin foil, then cover the inside of the pan itself in tin foil.
Place the rice foil-covered pan, add the jasmine tea and heat until it gently smokes.
Place a piece of tin foil on top of the rice and add the trout fillet into the pan (make sure the trout is on top of the tin foil so it does not touch the rice or the tea).
Quickly place the lid on the pan and place in the oven for 5 minutes.
While this is cooking, peel the skin off the celeriac and grate finely into a bowl. Add the mayonnaise, wholegrain mustard, chopped tarragon and a little salt and pepper if necessary and stir.
Quickly grate the lemon zest into a bowl and add the honey, lemon juice and vinegar. Then whisk in the rapeseed oil and freshly chopped herbs.
To Assemble:
Place the celeriac mixture in the centre of the plate and carefully balance some salad leaves on the top.
Place the smoked trout on top of the salad.
Chef’s tip: If you put the pan lid straight back on it will stop any excess odours!
Drizzle the lemon dressing around the centre of the plate and serve.
Enjoy this seasonal festive starter with a crisp glass of white wine.
www.stephaniemoon.co.uk
Richard Wright
Head Chef, The Craven Arms, Giggleswick
Fillet of beef and wild mushroom hotpot with buttered Savoy cabbage.
700g Fillet steak
50g Shallots
200g Wild mushrooms
120g Yorkshire blue cheese
500ml Double cream
50ml Port
500g new potatoes (cooked and sliced)
Salt and pepper
50 g melted butter
50g Butter
700g Savoy cabbage
1tsp Mustard seeds
1) Slice the fillet steak into 12 even sized pieces.
2) Peel and slice the shallot, Wash and slice the wild mushrooms.
3) Shred the Savoy cabbage.
4) In a heavy based frying pan heat a little oil, season the steak and seal on both sides. About 1 minute on either side should be sufficient. Remove from the pan and rest on a plate.
5) In the same pan sweat the shallots until soft, add the wild mushrooms and cook for a further 2-3 minutes.
6) Add the port and stir over a high heat until it has almost fully reduced.
7) Add the cream and simmer for 3-4 minutes. Season.
8) Place the steak into a shallow casserole pot. Pour over the sauce.
9) Lay the new potatoes out on top of the mixture, pour over the melted butter, season and place into a hot oven for 5-8 minute.
10) Meanwhile. Heat a separate pan with the butter.
11) Crush the mustard seeds just enough to start breaking them up but not into a powder. Add these to the butter and fry for 1 minute.
12) Add the shredded cabbage into the pan and stir well for a further 5 minutes until the cabbage is just cooked but with a little bite, season.
13) Remove the hotpot from the oven and serve with the buttered cabbage.
John Pratt
Head Chef, The Traddock, Austwick
Savoury Cheesecake
1. In a bowl combine equal amounts of cream cheese, crumbled blue cheese and finely diced, cooked beetroot. Cover and refrigerate.
2. In a blender, pulse a handful of mixed cheese biscuits to a crumb consistency. Place in a bowl and add enough melted butter to make the crumbs come together.
3. To serve, place a small amount of biscuit mixture in a ring (a pastry cutter can be used) and press down firmly with a spoon.
4. Add the cheese and beetroot mixture until level with the top of the ring and smooth the surface.
5. Remove the ring and garnish on the plate.
Stephanie Moon
Christmas Pudding with a Difference
This taster of three puddings is easy to prepare and will impress the most difficult of Christmas dinner guests...
1. Mulled Wine Jelly
2. Christmas Cranberry and Orange Eaton Mess
3. Dark Chocolate Marquise
Mulled Wine Jelly:
Makes 4
Ingredients:
You will need a pint of mulled wine to make the jelly.
Perhaps you did not get quite as many carol singers this year and you have a few glasses of mulled wine left? If not, and you would like to make your own, the recipe is below:
1 bottle of mild red wine
½ cinnamon stick
1 tangerine studded with 6 cloves
1 extra tangerine sliced in half
The peel of ½ lemon
1 star anise
1 shot of brandy
40 g of caster sugar
¼ vanilla pod (split)
50ml orange juice
100ml cranberry juice
100 g sugar
To make the mulled wine simply add all the ingredients to a pan and bring to the boil. Allow to cool slightly.
Method:
You will need 8 leaves of gelatine to make the jelly.
Place the gelatine leaves in a bowl of cool water for approximately 5 minutes until they have softened.
Remove them from the water and add to 1 pint of warm mulled wine, gently stir until completely dissolved.
Pour the mixture into 4 moulds then place in the fridge for approximately 3 hours until set.
This is a wonderful way of using up mulled wine, but with friends like mine it is not something I need to worry about!
Cranberry and Orange Eaton Mess:
Makes 4
Pre heat the oven to 150c to 160c or gas mark 2
Ingredients:
2 big egg whites (free range if you can).
170 g caster sugar
¼ vanilla pod seeds
½ teaspoon of lemon juice
125 g fresh cranberries
Juice and zest of 1½ oranges
150ml double cream
Method:
Firstly pour the lemon juice around the bowl and over the whisk. (This makes if very clean).
Pour in the egg whites and whisk into soft peaks. While continuing to whisk the mixture, first add 65 g of the sugar, then half of the vanilla seeds.
Place spoonfuls the mixture onto a baking tray lined with silicone/greaseproof paper and cook for approximately 30 minutes until crispy, but not coloured.
Next, add to a pan; the cranberries, the orange juice and zest, and 75 g of sugar, then heat until a thick sweet syrupy mixture formed.
Finally whip the double cream with the remaining half of the vanilla pod seeds and
30 g of caster sugar until a stiff consistency is formed.
To assemble; crush the meringue, and layer this with the cranberry and orange compote and the whipped cream to form a tower. (or, for the ‘wow’ factor present in a glass).
Dark Chocolate Marquise:
Ingredients:
320 g good quality dark chocolate (finely chopped)
140 g butter
140 g caster sugar
5 egg yolks
400 g double cream (lightly whisked)
1 dash of Malton Sloe gin
7 tbsp cocoa powder
Method:
Simply melt the chocolate and add the melted butter, cocoa powder, and the dash of Sloe gin.
In a separate bowl whisk the egg yolks and the sugar until light and fluffy.
Then beat this into the chocolate mixture.
Add the softly whipped cream last, folding it in gently.
Line a terrine mould with cling film and pour the mixture in. Tap the sides of the tin to remove any air pockets.
Allow to set in the fridge.
To assemble the dish:
This pudding looks great on a long thin plate.
Place the mulled wine jelly at one end.
Place the Eaton mess at the other and join the two with a nice slice of the dark chocolate marquise.
Garnish with some chocolate shavings and some of the extra cranberry and orange compote.
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