2013 Recipes

Celebrity Chef Recipes

Demonstration recipes for Barbury Castle – Tania Steytler

12.45pm-13.30pm Saturday 6th July

Smoked Eel with warm chilli and tamarind chutney, lemon and mustard seed rice

Ingredients:

  • 200gm Smoked eel fillet
  • Basmati rice
  • Pommace oil
  • Brown mustard seeds
  • 200gm tamarind pulp
  • 70gm dark brown sugar
  • 4 cloves of garlic
  • 1tsp each of ground ginger/fennel seeds/sea salt/cumin seeds/peppercorns
  • 3 red chillies
  • Lemons
  • 2 Courgettes
  • Fresh mint

Method:

Place tamarind pulp, spices, chillies, sugar and garlic in a bowl and cover with water, bring to the boil and simmer

Fillet and skin the eel, slice into bite size pieces for frying

Cook the rice and drain

Fry the mustard seeds in a little oil and add lemon peel when popping, pour over the rice and add lemon juice, salt and pepper

Use a peeler to cut the courgette into ribbons, in a bowl add lemon juice, oil, salt and pepper, tear in a few mint leaves and combine

Once the tamarind mixture becomes thick and gloopy, run through a sieve

Fry the eel pieces until caramelised on the outside

Heat the rice in the oven if necessary, serve the eel on top with courgette salad on the side and tamarind chutney, garnish with fresh mint or parsley

 

Ceviche of Var Salmon with pickled ginger

Ingredients:

  • Var Salmon fillet
  • Lemons and Limes
  • Pickled galangal and pickled ginger
  • Fennel bulb
  • Red chillies
  • Fish sauce
  • Fresh coriander

Method:

Roll the limes to help loosen up and then juice along with some lemons

Mix with thinly sliced fennel bulb and red chillies

Add a little fish sauce to season and pickled ginger

Trim the side of salmon and slice thinly

Mix together and marinate for 30 minutes

Garnish with fresh coriander

 

16.25pm – 17.10pm Saturday 6th July

Soy and sesame smoked eel with noodles and spinach

Ingredients:

  • 2 tsp Cumin and coriander seeds
  • Hand of fresh ginger, fresh garlic
  • Green chillies
  • Palm sugar
  • Pommace oil
  • Dark soy sauce
  • Toasted sesame oil
  • 200gm Smoked eel fillet
  • Spinach
  • Egg noodles
  • Limes
  • Fresh coriander
  • Black and white sesame seeds

Method:

Toast the cumin and coriander seeds and grind in a pestle and mortar

Place in a food processor with peeled garlic, chopped ginger, grated palm sugar, chopped chillies, salt, oil and soy sauce – blitz

Fillet the eel and skin, slice into portions

Wilt the spinach and drain

Cook the noodles and drain, toss in sesame oil with some wilted spinach

Toast the sesame seeds in a pan until browned

Cook the eel pieces in some of the soy mixture until browned

Add to the noodles, squeeze over some lime juice and top with sesame seeds and fresh coriander to serve

 

Var Salmon fish fingers in a parmesan crumb with samphire tartare

Ingredients:

  • Var salmon fillet trimmings
  • Rice krispies and cornflakes
  • Grated Parmesan cheese
  • Eggs and plain flour
  • Oil for frying
  • Mayonnaise
  • Fresh Samphire
  • Fresh parsley
  • Gherkins and capers
  • White bread for toasting

Method:

Cut the salmon into finger slices

Blend the rice krispies, cornflakes and Parmesan in a processor

Coat the salmon first in flour, then whisked egg, then Parmesan mixture

Fry in batches in a little oil until golden brown

Wash the samphire, remove woody stalks and chop

Mix chopped gherkins, capers and trimmed samphire with mayonnaise and chopped parsley

 

Toast some bread, serve fish fingers on the top with a spoonful of the tartare sauce

Demonstration recipes for Barbury Castle – Graham Passey

13:40 – 14:25 Sunday 7th July

Steamed mussels and clams through tarragon

Ingredients:

  • 1kg Mussels
  • 500g Clams
  • Bottle of dry white wine
  • 3 Egg yolks
  • White wine vinegar
  • Pomace oil
  • 1 Lemon
  • 6 Diced shallots
  • Chopped tarragon
  • Chopped parsley
  • Sea salt
  • Ground black pepper

Method:

De-beard and clean the mussels and give the clams a quick rinse to remove any grit

Place two large saucepans on a high heat

Add the mussels into one and the clams into the other, add a splash of white wine to each and cover

Allow to steam until the shells start to open (usually about 5 minutes)

Strain and leave to one side

For the mayonnaise, place 3 egg yolks and a splash of white wine vinegar in a food processor and blitz

Slowly drizzle the pomace oil into the egg and vinegar mix until you get a dropping consistency, add salt, pepper and lemon juice to taste

Gently sauté the shallots until softened and add to the mayonnaise

Add the chopped tarragon and check seasoning

Toss the mussels and clams through the mayonnaise, garnish with lemon wedges, finish with chopped parsley and serve with crusty bread

 

16:25 – 17:10 Sunday 7th July

Smoked Var Salmon Escallop with Wye Valley Asparagus, Black pepper hollandaise and poached hens egg

Ingredients:

  • 300g Smoked Var salmon escallop
  • 5 spears of Wye Valley asparagus
  • 4 Free range hens eggs
  • White wine vinegar
  • Splash of water
  • 1 Lemon
  • 250g Unsalted butter
  • Pomace oil
  • Sea salt
  • Ground black pepper
  • Handful of baby watercress

Method:

 

First make the hollandaise by placing 3 egg yolks in a metal bowl, add a splash of water and white wine vinegar and whisk over a low heat until you have a thick but fluffy mixture

Remove from heat and set aside

Melt the butter until it starts to bubble (it needs to be hot)

Slowly add the hot butter to the egg mix whisking all the time, do not stop or the mix will split

When all the butter is combined, it should be glossy and of a dropping consistency

Add the juice of ½ a lemon, again whisking all the time

Add a pinch of salt and a few generous grinds of black pepper

You can always add a little more white wine vinegar or lemon juice to suit your taste

Snap the asparagus and blanch in boiling water for 2 minutes, remove and drain

In a saucepan of simmering water, add a splash of white wine and poach the hens egg for 3 minutes

Finally sear the smoked Var salmon escallop in a hot pan on 1 side, flip and repeat (about 1 minute on each side)

Demonstration recipes for Barbury Castle – Brian Turner

DEMO A

ROAST SALMON  WITH SALSA VERDE AND SWEET AND SOUR RED PEPPERS

Serves 4

 

INGREDIENTS

 

1 ½ lb salmon fillet, scaled, skin on

Oil

Butter

Salt & pepper

 

SWEET AND SOUR PEPPERS

4tbsp olive oil

2 anchovy fillets tinned

2tbsp capers

2 garlic cloves, crushed

10 stoned black olives sliced

2 red peppers deseeded and sliced very thinly

¼ pt white wine vinegar

1tbsp sugar

 

SALSA VERDE

Large bunch parsley, picked

18 mint leaves

6tbsp small capers

6tbsp small gherkins, chopped

6 anchovy fillets

3 cloves crushed garlic

3tbsp red wine vinegar

Olive oil

 

METHOD

 

 

  1. Cut 4 salmon steaks
  2. Heat the oil and butter, colour monkfish and cook in the oven
  3. For peppers, heat oil, add anchovy fillets, capers, garlic, peppers, and olives and season, cook
  4. Mix vinegar and sugar together
  5. Add to peppers, thicken and put to one side
  6. Put all ingredients for salsa into processor and chop
  7. Add olive oil to make a paste
  8. Put salmon in bowl, serve a little salsa verde over and peppers around, serve

Mix a little salsa with the peppers

 

ROAST MONKFISH TAILS IN A BROWN SHRIMP & MUSTARD SAUCE

Serves 4 

INGREDIENTS

4 x baby monkfish tails

1tbsp oil

1oz butter

Juice of ½ lemon

4 sprigs thyme

1 crushed clove of garlic

4oz peeled brown shrimps

½ pt. double cream

2tbsp dry white wine

½ tsp. Dijon mustard

2tbsp chopped chives

Salt & pepper

Juice of ½ lemon

 

METHOD

  1. Trim the fish tails and leave on the bone
  2. Heat oil then colour the tails gently all round
  3. Take from the heat and add butter, lemon juice, thyme and garlic
  4. Baste the fish then put into the oven 180 x and cook for approx. 5-6 minutes
  5. Take out of the oven and then take the fish out of the pan, cover and keep warm
  6. Add the white wine, 1oz shrimps, lemon juice and cream and bring to the boil
  7. When starting to thicken strain into a clean pan
  8. Add the rest of the shrimps, mustard and chives and warm gently
  9. Serve with the fish and saffron potatoes

 

Saffron Potatoes:

12 new potatoes

Pinch of saffron

Salt & pepper

2oz butter

Cook peeled new potatoes in boiled salted water and take out and drain

 

PORK FILLET WITH CINNAMON APPLES

Serves 4 

INGREDIENTS

2 pork fillets

1tbsp olive oil

1 oz butter

Salt & pepper

2 apples

1tsp cinnamon

1tbsp chopped parsley

1oz butter

2 shallots

1 clove garlic

1 stick celery

1 tbsp chopped ginger

¼ pt Noilly Prat

¼ pt dry white wine

¼ pt chicken stock

¼ pt double cream

2tbsp grain mustard

 

METHOD

  1. Trim the pork fillets and cut into 8 x 1” medallions
  2. Heat the oil, add the butter and gently pan fry to colour
  3. When coloured put in the oven 180 c for about 6 minutes, then season
  4. In the same pan pour off the excess fat add apples, cored and cut in 1/8 s and colour
  5. Turn over then pull to one side and cook out gently
  6. Add cinnamon and parsley and keep hot
  7. Meanwhile melt 1oz butter, add finely chopped shallots and sweat, do not colour
  8. Add finely chopped garlic, celery and ginger
  9. Add Noilly Prat and white wine and reduce by 2/3
  10. Add chicken stock, reduce by half and then add cream and reduce to sauce consistency
  11. Strain, add mustard and season
  12. Lay medallions on the plate, put apples on top and pour sauce around

 

Demo B

SEARED SCALLOPS ON A BED OF BUTTER BEANS & CHILLI

Serves 4 

INGREDIENTS

12 scallops

2oz curry powder

¼ pt. oil

Salt & pepper

2oz flour

6oz tinned butterbeans

2 rashers back bacon

1 red pepper

1 small chilli

1 finely chopped onion

2 sweet corn cobs

¼ pt. chicken stock

2tbsp double cream

2tbsp chopped parsley

METHOD

  1. Put a splash of oil into a pan
  2. Chop the bacon into thin strip and add to the pan and colour
  3. Turn down the heat and add the onion, chilliand diced pepper, sweat
  4. Cut the kernels from the cobs and add to the onion and stir well
  5. Add chicken stock and bring to boil
  6. Add beans and season
  7. Reduce chicken stock then add cream and bring to the boil til it thickens and add parsley
  8. Dip one side of the scallops gently into curry powder and flour then sear quickly in hot oil
  9. Turn over, season and cook gently
  10. When cooked, take out and drain
  11. Scoop bean mixture into bowls

 

ROAST NECK END FILLET OF LAMB WITH KOHLRABI & ROASTED TOMATO

Serves 4 

INGREDIENTS

4 neck end fillets

2tbsp olive oil

Juice of ½ lemon

Pinch cumin

Salt & pepper

4 large plum tomatoes

Salt & pepper

1tbsp olive oil

1 clove crushed garlic

1 sprig fresh marjoram

6oz kohlrabi

1tbsp mayonnaise

1tbsp Dijon mustard

Juice of lemon

Salt & pepper

1tbsp chopped parsley

 

METHOD

  1. Marinade fillets of lamb in 1tbsp olive oil, lemon juice, cumin and salt & pepper
  2. Heat oil, seal the meat well all over for about 5 minutes
  3. Put into oven 180 c and cook as needed, approx. 8 minutes
  4. Take out and rest for 5 minutes
  5. Meanwhile slice tomatoes in 4 thick slices each and lay on a tray
  6. Drizzle with oil, garlic and marjoram and soften in the oven
  7. When ready to serve, peel kohlrabi, then grate into a bowl
  8. Mix with mayonnaise and mustard
  9. Season with lemon juice, salt & pepper and add parsley
  10. Lay the slices of tomato on each plate
  11. Slice the lamb and lay on top of tomatoes

 

PRAWN COCKTAIL CAKES

Serves 4 

INGREDIENTS

4 jacket potatoes baked

12oz cooked prawns

1 clove garlic

3tbsp mayonnaise

1 tbsp tomato ketchup

1tsp horseradish sauce

Splash Worcestershire sauce

2tbsp chopped parsley

Salt & pepper

Seasoned flour

Oil and butter to fry

8oz spinach

2oz butter

Nutmeg

 

METHOD

  1. Mix chopped prawns and garlic
  2. Add mayonnaise, ketchup, horseradish, Worcestershire and parsley, season and mix
  3. Scrape the potato flesh into a bowl
  4. Add half the prawn mixture
  5. Dip into flour and shape
  6. Shallow fry
  7. Serve on wilted spinach with the rest of the prawn mixture poured over

Demonstration recipes for Barbury Castle – Joseph Croan

Wild Sea Trout, Aubergine Caviar, Samphire, Charlotte Potatoes, Sauce Vierge
Ingredients
1 x Wild sea trout
1 x Aubergine
100g Samphire (English)
2 x Lemons
Basil
Roasted coriander seeds
Charlotte potatoes
Olive oil
4x Vine tomatoes
Salt & pepper
Soft herbs
Method
1/ Prepare sea trout, into 200g Supremes
2/ Cut aubergine in half, score with a paring knife and add lemon juice and olive oil, season and put on a tray and cook in the oven till soft.
3/ Scrape out the pulp of the aubergine and put in a pan.
4/ Blanch vine tomatoes in boiling water for five seconds , cool in iced water and remove the skin and de seed, cut into one cm squares.
5/ Put one part lemon juice to three parts olive oil and add crushed roasted coriander seeds and  shredded basil.
6/In a hot non-stick pan,  fry sea trout in a little olive oil skin side down, for about three minutes , turn the fish over and cook  for a further three minutes, take of heat and allow to rest on the plate you are serving it on.
7/ Put the cooked charlotte potatoes around the sea  trout , add   blanched samphire and warmed olive oil sauce, and cover over the fish, warm aubergine and put on top of the sea trout and serve.
8/ Garnish with soft herbs of your choice.

Demonstration recipes for Barbury Castle – Andrew Kojima

Ginger crème brulee with rhubarb jelly
Ginger aids digestion so it’s good as dessert. Rhubarb is a classic pairing
Serves 4
Quantity – Ingredients – Cost
300 g – double cream – £0.69
30 g – fresh ginger (grated) – £0.06
75 g – egg yolks (3 egg yolks) – £0.60
70 g – caster sugar – £0.09
300 g – rhubarb – £1.13
60 g – caster sugar – £0.08
5 g – Fine leaf gelatine (1 sheet per 200g) – £0.30
50 g – Ginger nuts – £0.10
30 g – caster sugar – £0.04
900 g total £3.09
225 g per portion £0.77
Equipment
1 Microplane grater
2 Fine sieve
3 Ramekins
4 Mixing bowl
5 Whisk
6 Silpat (non stick silicone baking mat)
Method
1 Bring the cream to the boil, add the ginger and infuse for 1 hour
2 Whisk 70g of caster sugar into 3 egg yolks in the mixing bowl
3 Strain out the ginger and return the flavoured cream to the boil
4 Pour the boiling cream over the eggs and whisk in thoroughly
5 Divide the mixture into ramekins and place them in a deep baking tray
6 Pour in hot water to create a bain marie then bake for 20 minutes at 150c
7 Chop the rhubarb into 2cm lengths and rinse. Drain then add caster sugar
8 Allow to mascerate for 30 minutes, then cook at 150c for 15 minutes
9 Strain off the rhubarb juice and measure it
10 Set the juice with 1 gelatine leaf per 200ml
11 Top with crushed ginger nuts
12 Sprinkle a fine layer of caster sugar on a baking tray lined with a silpat
13 Grill the sugar until it caramelises, then allow it to harden
14 Break the caramel into shards and place on top of the crème brulee
Grilled mackerel, pickled cucumber, ponzu dressing
A very quick and light starter, great if you catch fresh mackerel
Serves 6
Quantity – Ingredients – Cost
1,000 g – mackerel (1 mackerel per 2 people) – £7.00
100 g – table salt – £0.04
100 g – caster sugar – £0.13
500 g – cucumber (1-2 cucumbers) – £1.50
50 ml – rice wine vinegar – £0.60
30 g – caster sugar – £0.04
100 ml – water – £0.00
50 ml – Kikkoman soy sauce – £0.35
30 ml – mirin (or use sugar) – £0.36
15 ml – rice wine vinegar – £0.18
15 ml – lemon juice (or a lemon) – £0.03
15 ml – lime juice (or a lime) – £0.05
5 ml – sesame oil – £0.03
1 red chilli (optional)
Total 2,000 g £10.31
Per portion 333 g £1.72
Equipment
1 Filleting knife
2 Cooling rack
Method
1 Fillet the mackerel and discard the bones. Remove any bones in the fillet.
2 Combine the salt and sugar and place the fillets on the cooling rack
3 Sprinkle the dry cure liberally over the fillets and place in the fridge for an hour.
4 Cut the cucumber into thin strips or small dice
5 Combine the vinegar, water and sugar in a pan. Add a large pinch of salt.
6 Bring the pickling liquor to the boil and dissolve the sugar
7 Pour the boiling liquor over the cucumber and drain after 30 minutes.
8 Combine the soy sauce and mirin (or sugar) and bring to the boil.
9 Reduce the soy sauce until it becomes a little syrupy then alow to cool
10 Add the vinegar, lemon juice, lime juice and sesame oil
11 Finely shred the red chilli and add to the ponzu sauce
12 Rinse the mackerel to remove the dry cure then pat dry
13 Wash the mackerel in a little rice wine vinegar if you like
14 You can serve the mackerel cured (sushi style) or grill it lightly on the skin side
15 Serve immediately with cucumber on the side and ponzu sauce over the top

Demonstration recipes for Barbury Castle – Graham White

King Scallops, pork Belly, Gooseberry Sorbet, Curried cauliflower Puree
Plating up…
After chilling belly pork trim into 2 cm by 3cm pieces keeping crackling on, in a non stick pan drizzle in olive oil, place over high heat and at the same time place in scallops, and belly, do not touch for 20 seconds until scallops & belly is browned, turn down heat turn over scallops and belly, add a knob of butter & baste for 1 minute until the scallops are still slightly pink and belly is caramelised and crisp, remove from heat and find a nice slate, place scallops and belly pork on, 2 melon balls of sorbet, dots of cauliflower puree, frisee garnish, summer perfection
Pigeon, Hake, Lobster & Asparagus, chilli butter
Love this dish brings together luxury and peasant food in to a surf and turf
Serves 6
·         6 pigeon breasts skin on
·         1 x 800g lobster fresh
·         16 spears of English asparagus
·         6 4oz portions of Hake
·         1 chilli
·         2 red baby gem
·         50g flakes of parmesan
·         100g butter
·         100ml pale sherry
·         1 leek
·         I bunch watercress
·         ¼ pint cream
·         1 courgette sliced into ribbons
·         Clove of smoked garlic
·         Redcurrant jelly 1 dessertspoon
·       Place lobster in pan of cold water, handful of salt bring to boil and boil for 3 minutes, remove from pan and refresh in cold water to stop cooking, remove tail & claws and set to side, when cool remove meat from shells and slice 1cm slices
·       Trim and peel asparagus, discard tough ends but trim bottom for butter, deseed and finely slice chilli. Finely dice leek, finely slice ¼ of watercress and keep rest for garnish
·       Portion hake into 6 portions, place in cling film and roll into a cylindrical shape and refridgerate, this can be done day before to keep the shape and helps with perfect cooking,
·       Ready to cook now, place hake on a pan, sprinkle with rock salt and cracked pepper knob of butter, driszzle of olive oil, in hot oven 200oc, takes 13 minutes, now we get our skates on, in hot pan drizzle olive oil, place pigeon skin down, sprinkle with rock salt, cook for 2 minutes, turn down heat, turn over and cook for 30 seconds, remove from heat to rest
·       In the same pan over medium heat, place butter, melt till foaming, add chilli, leek and crushed garlic simmer until slightly coloured, add sherry, cream, balsamic & jelly, reduce till coats back of spoon,
·       Simply grill asparagus with olive oil, place lobster in butter, take hake out of oven, rest for 1 minute in warm place, on a pan lay courgettes, brush with butter and grill for 20 seconds
·       Plate up, on plate place baby gem and asparagus, place hake on top, slice pigeon in 3, place around plate, drizzle over cream and lobster, roll up courgette place on top, little bit of watercress, shavings of parmesan, summer on one plate, beautiful
Serve with homemade chips or some nice crispy jersey royals