Recipes

 
 
                                        
                                      RECIPES

Here are some of the recipes which our Chefs will be demonstrating at Eat Dorset:-

MARK HIX  -  SUNDAY 18TH at 3pm 

Partridge on toast with elderberries

serves 4 as a starter

You can create the same dish with wild duck, or pheasant etc and vary it throughout the game season and maybe scatter some wild mushrooms over when the elderberries have all gone.

2 oven-ready partridge, livers reserved, plus a couple of chicken or duck livers
a few knobs of butter 
2 shallots, peeled and finely chopped 
2 tablespoons sherry 
handful of small salad leaves or herbs, washed and dried
salt and freshly ground black pepper 
4 slices of white or brown bread, cut 1cm thick, from a small bloomer shaped loaf or thick baguette

for the dressing 
1 tablespoon cider vinegar
3 tablespoons rapeseed oil
a couple tablespoons of elderberries with the stalks removed

 

Preheat the oven to 220°C/gas 7. Clean the livers, cut them into even-sized pieces and pat dry with kitchen paper. Heat a good knob of butter in a frying pan and briefly fry the shallots for a minute or so without colouring. Season the livers and add to them to the pan. Continue to fry over a medium heat for 2–3 minutes, stirring every so often. Stir in the sherry, then remove from the heat.

Rub the breasts of the partridge with butter, season and place in a roasting pan. Roast in the oven for 10–15 minutes, keeping them nice and pink.

Meanwhile, chop the liver mixture by hand as finely or coarsely as you wish, tasting and seasoning again if necessary. Toast the bread on both sides, then spread with the liver mixture. Remove the breasts from the partridge, slice and arrange on top of the liver toasts. Combine the vinegar and oil for the dressing, stir in the elderberries and season. To serve place the toasts in the centre of a serving plate, scatter the salad leaves around and spoon around the dressing. Serve at once.

 

Wild duck salad with cobnuts and elderberries

Serves 4

Elderberries hit their peak as the mallard, or wild duck, appears on the game calendar. And what good timing because they are the perfect marriage, whether you drop them into a sauce, make a jam or jelly to go with the bird or toss them together in a seasonal salad like this one. Teal, widgeon or pintail ducks make a very good alternative. Or use a normal, good-quality duck. To give the salad a nice, autumnal feel I've chosen red-coloured leaves. Don't be tempted to use radicchio, though, as the leaves are quite bitter for wild duck.

2 wild ducks, cleaned 
25-30 cobnuts, shelled 
60-70g small, preferably red-tinged salad leaves such as oak leaf, red mustard leaf, red Batavia, red chard, etc, washed and dried 
Salt and freshly ground black pepper

for the dressing

20-30g elderberries 
11/2tbsp good-quality red wine vinegar such as cabernet sauvignon 
4tbsp walnut oil

Pre-heat the oven to 220ºC /gas mark 7. Season the wild ducks, inside and out, brush with a little vegetable oil and roast in a roasting tray for 30 minutes, basting every so often. Remove from the tray and leave to cool for about 15 minutes on a plate to catch any juices.

Meanwhile put the cobnuts on some foil on a roasting tray, roll them in a little olive oil and season with a generous amount of salt. Roast them for 10-12 minutes until they are a light golden colour.

Cut the legs off the ducks, remove the meat with a sharp knife and shred the meat roughly into chunky sized pieces. Remove the breasts and cut them into six slices, and add the meat juices if it seems a little dry.

Make the dressing by mixing all the ingredients together and seasoning to taste. Lightly dress the leaves with half of the dressing and arrange on plates. Arrange the pieces of duck on and in amongst the leaves and scatter over the cobnuts. Spoon the rest of the dressing over the salads.



MAT FOLLAS  -  SATURDAY 17TH at 11.30 and SUNDAY 18TH at 2.30

 

Lemon Sole with caper and lemon butter sauce

Fresh Sole, baked to perfection and topped with a buttery, citrus, sweet and vinegar caper and lemon butter sauce. Borrowed shamelessly from a classic Sole Meunière recipe which uses Dover sole and parsley in the lemon butter sauce.

Serves 2


Butter sauce

100g unsalted butter

1 Lemon

tbsp Capers

 

Method:
Heat the butter moderately till it foams, when the foaming stops reduce the heat and add fine zest from the lemon, as soon as the butter colours turn the heat off.

Wait till the butter cools and then add ½ the juice of the lemon (no sooner or the butter will burn) and the capers before reheating till the sauce foams again, immediately taking off the heat when it foams.

Serve warmed over the cooked fish

 

For the Sole

1 Sole

Vegetable oil

Plain flour

Seasoning


Method:
Gut and rinse your fresh lemon sole (you can use Dover but have your fishmonger skin it for you as the skin is tough)

Slash the skin in crossed diagonal strips

Drag the sole in a plate of seasoned flour and lay on a oven tray, (hint: use a teflon sheet to ensure you can get it out of the tray)

Pour about ½ cup of oil over the fish and rub it into the fish on both sides to cover.

Bake in hot oven for 10-15 minutes

Probe the middle of the fish and remove from the oven when the centre of the fish reaches 60C degrees

Plate and pour a generous portion of the sauce over the plate

 

Serve with some samphire and salad.




LESLEY WATERS  -  SATURDAY 17TH 10.15am

 

Seared Venison Steaks with Roasted Beetroot and Potatoes

Serves 4 

3tbsp olive oil

½ teaspoon black peppercorns

1tsp juniper berries

375g charlotte potatoes, halved

8 shallots, peeled & halved

3 medium beetroot, peeled & quartered

4 x 140g venison steaks (cut from fillet)

1-2 tablespoons coarsely ground black pepper

3tbsp balsamic vinegar

1 bunch fresh dill, roughly chopped

150g (5floz) sour cream

good quality balsamic vinegar

salt & freshly ground black pepper

 

  1. Preheat the oven to Gas Mark 7/220C/425F.

 

  1. In a large roasting tin, toss together the potatoes, shallots and beetroot and 2 tablespoons olive oil. Season and roast in the oven for 40-50 minutes until tender. In a pestle and motor crush the peppercorns and juniper berries and mix with 1 tablespoon of the olive oil, rub over the steaks and set to one side .

 

  1. Sear the steaks in a hot griddle pan for 2/3 minutes each side or until cooked to your liking. Set to one side to rest.

 

  1. To serve, place the venison steaks, whole or sliced on a slant, on a warm serving platter. Scatter the roasted vegetables with fresh dill and drizzle over a little balsamic vinegar. Serve both at once with soured cream on the side.

 

CRACK BLACK PEPPER AND FIGGY BREAD

 

SERVES 6 

675g (1 1/2lb) strong white flour

2 teaspoons crack black pepper

2 teaspoons salt

25g fresh yeast

1tsp caster sugar

2 tablespoons olive oil

425mls (3/4 pint) warm water

350g (12oz) dried, ready to eat, figs, roughly chopped

 

1.     In a large bowl, stir together the flour, pepper and salt. In a small bowl combine the yeast and sugar. Add the yeast mix to the flour mix and stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

 

2.     Place the dough in a lightly oiled, large bowl. Cover and leave in a warm place for approx. 1 hour until doubled in size.

 

3.     Preheat the oven to Gas Mark 6/200C/400F.

 

4.     When the dough has risen, kneed it again and incorporate the figs. Shape the dough into an oval and place on a lightly floured baking tray. Using scissors, roughly slash the top of the loaf.

 

5.     Preheat the oven to Gas Mark 6 / 200C / 400F.

 

6.    Cover the loaf and return to a warm place until risen to approx. half its size again.

 

7.    Bake in the oven for 45-50 minutes The loaf is cooked when it is risen and golden and sounds hollow when tapped underneath. Cool on a wire rack.

 

 

APPLE & WALNUT MARMALADE

 

Serve this marmalade with a Blue Vinney Crown or your favourite local blue cheese & warm fig bread

 

SERVES 4-6

 

115g (4oz) butter

900g (2lb) dessert apples, washed, cored & quartered

175g (6oz) soft brown sugar

juice & zest of 1 lemon

2 tablespoons Somerset brandy

225g (8oz) walnuts, roughly chopped

 

 

1.     In a large saucepan, melt the butter and add the apples, sugar. lemon juice and zest.

 

2.     Gently stir the ingredients to combine and cover with a lid. Cook the apples gently, over a low heat for 15-20 minutes or until just soft.

 

3.     Remove the lid and turn the heat to high. Allow the marmalade to cook uncovered, stirring occasionally, for a further 5-6 minutes or until most of the excess liquid has evaporated. Stir in the brandy and set to one side to cool.

 

4.     When cool, stir in the walnuts and serve.

 

  MARINATED FETA CHEESE WITH GARLIC & SAGE

Serves 6

 

350g (12oz)  Woolsery Feta cheese

4 garlic cloves, peeled and bruised

handful small sage leaves

150ml/1/4 pint extra virgin olive oil

black pepper

 
1.     Place the cheese and garlic cloves in a kilner jar or airtight container. Roughly tear the sage leaves and scatter over the cheese.

 

2.     Drizzle over the olive oil and season with black pepper.

 

3.     Leave to marinate overnight in the fridge if possible or for 1 hour at room temperature.

 

Pork and Pheasant Terrine With Raisin and Cannellini Dressing

Serves 8

 

250g/12 slices rindless, streaky bacon

450g/1lb minced pork

450g/1lb minced beef steak

1 red onion, finely chopped

2 large garlic cloves, crushed

15 juniper berries, crushed

3tbsp fresh thyme leaves

3tbsp Somerset brandy

4tbsp white wine

2 pheasant breasts, boned and skinned

 

for the dressing

100ml/ 10fl oz olive oil

2 shallots, finely chopped

300ml/10fl oz white wine

55g/2oz dried berry mix

½ tsp Dijon mustard

pinch sugar

140g can cannellini beans, drained and rinsed

 

  1. Stretch the bacon with the back of a knife. Line a 900g/2lb loaf tin with the bacon.
  2. Mix the remaining ingredients together and season really well. Pile half the mixture into the loaf tin and lay the pheasant breasts along the middle. Pile over remaining mixture on top, level and fold over the bacon flaps to cover completely. Place in the fridge and chill overnight if possible.
  3. Preheat the oven to 150C, 300F, Gas 2, Fan assisted 140C.
  4. Place the terrine in a roasting tin and half fill with boiling water. Cover terrine loosely with foil. Cook for 1½ hours then set aside to cool.
  5. To make the dressing, heat 2stp of oil in a pan and cook the shallots for 5 minutes or until softened. Pour in the white wine, berries, bring to the boil and simmer until reduced by half. Add the mustard, sugar, olive oil and beans. Stir well and season to heat.
  6. To unmould: bring to room temperature, loosen sides with a palette knife and invert onto a serving plate or board
  7. Slice and serve with cannellini bean and raisin dressing.

 

 

TAMASIN DAY-LEWIS


STUFFED PORK FILLET WITH FIGS AND MARSALA

2 Organic Free range pork fillets
a few springs of thyme, leaves stripped and chopped
sea salt and black pepper
1 small or half large black pudding
1 tbspn olive oil
45g/1 and a half oz butter
2-3 glasses marsala sweet not dry
4 fresh figs (halved)

Preheat oven to 180/Gas 4. Slice down through the middle of the pork fillet with a sharp knife to the point at which you can open it out like a book, but it remains in one piece. Sprinkle with a little of the thyme and some sea salt. Take the pudding out of the jacket and crumble it along the middle of the pork fillet, not quite to the ends. Roll up the pork and tie it at intervals with string.

Heat the olive oil and a knob of butter in a frying pan, large enough to take the pork fillet until its foaming. Add the meat and brown on all sides for a few minutes, then remove to a plate and season with salt and pepper.

Lay the pork fillet in the centre of a piece of greaseproof paper, large enough to enclose it in a baggy parcel. Plop some figs on top and place the rest alongside. Pour the marsala sauce over the top. Close the parcel by folding up the sides and ends securely and fastening with paper clips. Place on a baking trap and cook in the oven for 25 minutes. 

Let the meat rest en papillotte for 5 minutes before unwrapping and lifting onto a board. Carve into thick slices and arrange with the figs on a warmed platter or on individual plates. Tip the sauce into a pan and reheat until bubbling, then pour it overthee meat. Add a last sprinkle of thyme and serve with mash and something green.



 

 

 

 

 

 

 

 

 

 

 

 

Recipe 1

Recipe Text

Recipe 2

Recipe Text