Category Archives: Recipes

Recipe: Spring Broth

Our Head Chef Robby Jenks is a fan of seasonal produce and believes diners can easily prepare a good spring recipe at home. This month Robby shares his recipe for a spring broth which showcases fresh, delicate and crisp flavours.

Ingredients:

  • 200g morel mushrooms
  • 100g fresh peas
  • 100g fresh broad beans
  • 20g chopped wild garlic
  • 10 sprigs of green asparagus
  • 50g of finely sliced shallot
  • 50ml white wine
  • 300ml of light white chicken stock
  • 150g unsalted butter

Method:

  • Sweat the shallot in 20g of the butter for 5 minute saving the other butter for later
  • Separately very lightly blanch the green vegetables in lightly salted water for approximately 1-2 minutes or until soft place into ice water and allow to cool, when cool take out the asparagus and cut into any desired shape – suggest around 1cm baton – preserve this and the green vegetables until later Add the morel mushroom to the cooked onion and continue to sweat for 2 minutes
  • Add your white wine and gently reduce by half
  • Add the light chicken stock and gently warm through
  • Now whisk in the remaining butter slowly until all is emulsified – do not get to hot!
  • Add the cooked green vegetables and heat through for approximately 1 minute
  • Just before serving add your chopped wild garlic and pour all ingredients into a bowl Optional – add a little olive oil and serve with a piece of bread and butter

Wine Pairing

This dish pairs perfectly with a good quality Entre-Deux-Mers.  This sub-region of Bordeaux produces bight clean lively Sauvignon Blanc based whites that are generally easy on the wallet.

If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2012 for a classic paring keying off of the delicate aspects of the  broth and designed to add “lift” with the wine’s acidity. For a slightly richer alternative we would recommend Peter Michael “Ma Belle-Fille” Estate Chardonnay Knights Valley 2011.

 

Rhubarb detail shot

Recipe: Rhubarb Jelly

With forced Yorkshire Rhubarb coming into season our Head Chef, Robby Jenks shares  is recipe for rhubarb jelly. This jelly is the perfect accompaniment to cheese and crackers.

Stage 1 Ingredients

  • 1kg x diced Rhubarb
  • 1 kg x water
  • 100g x white wine
  • 70g x sugar
  • 1 head of celery cut small
  • 1 stick of lemongrass
  • Salt and pepper

Stage 2 Ingredients

  • 500g x diced rhubarb
  • 100ml x white wine
  • 100g x sugar
  • Juice of 1 lemon

Stage 3 Ingredients

  • 1x Stick of lemon grass

Method

  1. Begin by adding the diced rhubarb to a pan. Add 100ml of white wine to the pan and reduce down to a third.
  2. Once reduced, add the remaining ingredients from stage one and bring to the boil, skim and reduce to a simmer.
  3. Once the rhubarb is completely soft, remove from the heat and strain into a bowl
  4. Place all of the stage 2 ingredients into a bowl, cover with cling film and simmer over a Bain Marie for 30 minutes. Remove from the heat and strain into a bowl and leave to one side.
  5. Combine stage one and two ingredients together in a pan and add 1 stick of lemon grass. Bring to the boil and leave to cool.
  6. Finally strain the mixture and decant into jars.
Mulled wine

Recipe: Mulled Wine Recipe

Ingredients

  • 750ml red wine wine
  • 1 whole orange sliced
  • ½ a lemon sliced
  • 1 cinnamon stick
  • 3 cloves
  • 3 berries of all spice
  • 4g coriander
  • 5 green cardamom pods
  • 3 black pepper berries
  • Pinch of salt
  • 150g dark brown sugar

Method

  1. Combine all of the ingredients in a pan
  2. Gently warm on the stove, but do not boil
  3. Remove from the hob and strain the liquid into heat proof glasses and serve
  4. Enjoy with a mince pie or two!
Fillet of halibut, Jerusalem artichokes with mushroom purée

Recipe: Fillet of halibut, Jerusalem artichokes with mushroom purée

This month Head Chef, Robby Jenks combines delicate halibut with artichoke to create this wonderful autumnal dish for you to enjoy at home.

Ingredients

Halibut fillet

Artichoke Sauce

  • 125g shallots
  • 1kg of artichoke
  • 1 litre of chicken stock

Mushroom Purée

  • 500g of mixed mushrooms
  • 100g shallots
  • 100ml cream

Artichoke Crisp

  • Thinly sliced artichoke

Method

  1. Begin by making your artichoke sauce by thinly slicing the shallots and artichoke. Put some of your sliced artichoke aside for the artichoke crisp. Melt some butter in the pan and sweat your shallots until soft.
  2. Once soft add the sliced artichoke and cook on a low heat for a further 10 minutes.
  3. Add the 1 litre of chicken stock and cook for a further 20 minutes. Once cooked, blend until smooth and season to taste.
  4. Once the mushrooms are soft, add the 100ml of cream and cook for a further 5 minutes. Once cooked, blend your mixture until smooth and season to taste.
  5. Lightly season the halibut and pan fry until cooked
  6. To make your artichoke crisps, deep fry your sliced artichoke in oil until crisp
  7. To serve your dish, place your halibut on the plate and arrange the mushroom purée and artichoke cream on top the fish.
  8. Finally garnish with the artichoke crisps

Enjoy!

Wine Pairing

This dish pairs perfectly with a White Burgundy with some fatness like Puligny-Montrachet or Meursault. For those who enjoy their reds a light young Cabernet Franc based wine from the Loire Valley such as Chinon or Bourgueil.

If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2014 for a brighter fresher presentation or “La Carrière” Estate Chardonnay Knights Valley 2011 for a richer, more hedonistic presentation

Devonshire cod with cauliflower and spiced coconut cream

Recipe: Devonshire Cod with Cauliflower and Spiced Coconut Cream

This month Head Chef Robby Jenks, brings you a taste of the ocean.

Ingredients

  • Cod Loin
  • 200g shallot sliced thin
  • 40g curry powder
  • 175g Unsalted Butter
  • 500ml White wine
  • 500ml Fish stock
  • 500ml Coconut cream
  • 1 Cauliflower
  • 600ml olive oil
  • 400ml lemon juice
  • I sprig of thyme
  • 1 bulb of garlic
  • Salt
  • Pepper

Method

  1. To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.
  2. Whilst the fish is resting begin making your coconut cream sauce by sweating your shallots in 50g of butter ensuring that no colour is added during this process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Into the pan add your fish stock and reduce until it is halved.
  3. Reduce the white wine in a second pan by a third and then add back into the reduced stock.
  4. Once mixed add the coconut cream and bring to the boil and reduce the sauce to your preferred consistency before pass through a sieve and adding the remaining 25g of butter and seasoning to taste whilst whisking.
  5. For the cauliflower purée blanch your half of a cauliflower until soft, drain and place in a blender and blitz until smooth. Then return the mix to the pan adding 100g of butter and cook on a high heat until caramelised. To create velvety smoothness in the purée blend for a second time and pass through a sieve.
  6. To dress the remaining of the cauliflower create blend using 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.
  7. Cut three quarters of the cauliflower left into florets and mix with some of the dressing over a low heat. Using the last quarter of raw cauliflower finely shave into the dressing a leaving to lightly pickle while to cooking the fish.
  8. Once the fish has rested for eight hours pan fry in a little oil until golden brown and place into the oven for 2 minutes then turn over and cook for a further approximately another 2 minutes until cooked.
  9. To serve your dish place the roasted cauliflower mix and puree in a bowl with the cod on top then add your raw cauliflower and sauce to finish.

Enjoy!

Wine Pairing

This dish pairs perfectly with a light, crisp and dry white wine that has some minerality such as a Sancerre or Pouilly-Fumé (Sauvignon Blanc from the Loire Valley)

If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2014 for a brighter fresher presentation or  “La Carrière” Estate Chardonnay Knights Valley 2011 for a richer, more hedonistic presentation