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Recipes for Wear Valley Food festival by Nick Martin.
Roast Broom Mill Farm pork fillet with crunchy honey mustard,
Wilted spinach and balsamic syrup.
Serves 2
Take, 1x 12oz whole pork fillet, trimmed of any skin and sinew,
1 tablespoon chain bridge farm crunchy honey mustard,
1 x 250g spinach, well washed and drained,
1 x tablespoon balsamic syrup,
8oz cooked and mashed potatoes,
Start by spreading the mustard all over the pork fillet,
Season well with salt and pepper, then leave it to marinade for at least 2 hours,
Place a good frying pan onto a medium heat and add a splash of olive oil,
Add the pork fillet and turn it over in the pan until it is nicely browned all around,
Put it into the oven @180c for 10 minutes,
Meanwhile place the spinach into a deep pan with a small piece of butter and a good sprinkle of salt and pepper,
Over a medium heat cook the spinach for around 3 minutes until it wilts down,
Place aside and keep it warm,
Place the cooked potato into a small pan with a splash of cream and a knob of butter,
Stir this over a medium heat until it is warmed through,
Remove the pork from the oven and let it rest for a few minutes,
Then spoon the potato neatly onto warmed plates,
Spoon the well drained spinach onto the potato,
Slice the pork into 8 slices and sit them neatly onto the spinach,
Pour over any juices from the cooking pan,
Lightly drizzle the balsamic around the dish and serve.
Roast Rushyford venison loin with nutty Swede puree,
And a Rowan and Rosemary gravy.
Serves 2
Take 2 x 6oz cuts of Rushyford venison loin,
8oz of roughly diced Swede,
1oz unsalted butter,
1 tablespoon rowan jelly,
1 good sprig of fresh rosemary,
6 tablespoons chicken or beef gravy
8 small peeled shallots
2 teaspoons honey
Start by putting the Swede into a pan and barely cover with cold water
Add a good pinch of salt then bring to a simmer for 15/20 minutes until soft,
Drain well and mash to a smooth puree,
Place the butter into a frying pan and place it onto a medium heat,
Let it cook gently to a golden brown foam,
Add this to the Swede with fresh ground black pepper,
Mix well and keep it warm,
Place the shallots into a frying pan with a small piece of butter,
Season well and let them sauté gently for 5 minutes until they start to brown,
Add the honey and stir well,
Place these into the oven for 10 minutes
Place a good frying pan onto a high heat with a splash of olive oil,
Season the venison well and add it to the pan,
Fry it all over until it goes a deep rich golden brown,
Pop it into the oven @180c for 8 minutes then remove it from the pan and keep it warm,
Pour the gravy and rowan jelly into the pan with all the venison juices,
Bring this to a gentle simmer,
Spoon the Swede onto warmed plates,
Slice the venison into 6 neat slices and arrange them onto the Swede,
Sit the shallots neatly around the dish
Spoon over the gravy and serve.
Burtree House Farm chicken breast wrapped in pancetta with a filling of goats cheese, basil and sun blushed tomatoes on Mediterranean vegetables.
Serves 2
Take 2 x 7/8oz chicken breasts; remove the skin and the meat from around the small bone,
8 x slices of Broom Mill Farm pancetta,
4 oz softened goat’s cheese,
6 x chopped sun blushed tomatoes,
4 x large leaves of fresh basil, roughly chopped
1 x small courgette cut into 2cm discs,
1 small aubergine cut into 4cm cubes,
1 red pepper cut into 1cm slices,
Start by cutting a 3cm wide slice into the side of the chicken breasts to create a neat pocket,
Place the goat’s cheese into a bowl with the tomatoes and basil, season and mix well,
Spoon this mixture into the pocket in the chicken and press it closed to seal in the cheese,
Lay the pancetta out onto a board side by side overlapping the edges,
Place the chicken breast onto the pancetta topside down,
Then carefully fold over the pancetta to cover the chicken,
Place it fold side down onto a baking sheet and place it into the oven @180c for 15 minutes,
Meanwhile place the vegetables onto a tray and give them a good drizzle of olive oil,
Season well and place them into the oven to roast for 15 minutes,
Remove the chicken from the oven and leave it to rest for 5 minutes,
By now the vegetables will be cooked so remove them from the tray and arrange neatly onto warmed plates,
Slice the chicken breasts in half lengthways and sit them onto the vegetables,
You can finish the dish with a spoon of pesto or a drizzle of balsamic syrup.
A warm salad of Rushyford pigeon breast, crisp Quaker bacon, black pudding and a tomato and balsamic dressing.
Serves 2
Take 4 x Rushyford pigeon breasts,
4 x rashers of Broom Mill Quaker bacon,
4oz x Broom Mill black pudding,
2 plum tomatoes, seeded and cut into 5mm dice,
1 x tablespoon good balsamic vinegar,
2 tablespoons olive oil,
A good handful of washed and drained rocket leaves,
2/3 leaves of radicchio torn into thin strips,
Place the bacon onto a tray and place it into the oven @160c for 10/12 minutes until sizzling and crisp,
Leave it to cool,
Cut the black pudding into 2cm cubes and warm it for 5 minutes in the oven,
Mix the tomatoes with the vinegar and oil, season and stir lightly,
Heap the salad leaves onto large plates,
Place a frying pan onto a medium heat and add a splash of olive oil,
Season the pigeon breast and place them into the hot oil,
Gently sauté them for 2 minutes on each side and then leave them to cool slightly and rest,
Arrange the black pudding around the leaves,
Break the bacon into small pieces and scatter it over the salad,
Slice the pigeon breasts into thin slices and place them around the salad,
Spoon the tomatoes and dressing over the whole salad and serve.
A baked Tian of Broom Mill Black pudding, potatoes and cuddy’s cave cheese,
With honey roasted pears in truffle oil.
Serves 2
Take 4oz Broom Mill black pudding,
8 oz cooked new potatoes,
4 oz cuddy’s cave cheese,
1 ripe pear cut into 8 even sized pieces, (skin and core removed)
2 teaspoons honey
You will need a metal ring or pastry cutter for this,
First place a pan on a medium heat and add a small knob of butter,
Place the pears into the pan and let them gently fry without colour,
Turn them over to cook both sides,
Add the honey,
Add a couple of drops of truffle oil and let them cool in the pan,
Now place the ring onto a baking sheet and press a spoonful of the potatoes into the bottom to make a 2 cm firm base, press with the back of a spoon to make it level and firm,
Repeat this with the black pudding, but leave a 5mm gap at the top of the ring,
Slice the cheese into 5 mm thick slices and press neatly into the gap in the top of the ring,
Place the rings into the oven @180c for 10 minutes until the cheese is browned and bubbling,
Carefully sit the rings into the middle of warmed plates,
Very carefully remove the rings to leave a neat firm stack,
Arrange the pears around the stack and pour around any of the juices from the pear pan.
Rhubarb and cardamom tart with Archers pistachio ice cream.
Serves 2
Take 4oz ready made puff pastry rolled 3mm thick and cut around a saucer to make 2 x discs,
4oz peeled rhubarb cut into 2cm pieces,
2oz caster sugar,
1 tablespoon honey,
3 cardamom pods,
2 x large scoops of Archer’s jersey milk pistachio ice cream,
Place the sugar and honey into a pan with the cardamom pods,
Let it simmer on the stove until the honey is dissolved,
Crush the cardamom pods to release there seeds and then remove the husks from the pods,
Place the rhubarb into this mixture and gently cook for 10 minutes until the rhubarb has softened and all the juices have mixed together,
Let this cool,
Place the pastry onto a baking sheet and prick all over the inner part of the disc with a fork leaving a 1cm space around the edge of the disc,
Spoon the rhubarb into the centre of the pastry but try not to add too much of the juices,
Place them into the oven @180c for 8/10 minutes until the edges of the pastry have risen and turned golden brown,
Remove from the oven and place onto plates,
Put a large scoop of the ice cream into the centre of the tart and serve straight away.
Baked pineapple and chilli scented mango in lemon cups with Archer’s vanilla ice cream.
Serves 4
Take 2 x large lemons,
4oz pineapple cut into 10mm cubes,
4oz ripe mango cut into 10mm cubes,
1 small red chilli seeds removed cut into 2mm dice,
1 tablespoon honey,
4 x large scoops of Archer’s jersey milk vanilla ice cream,
First cut the lemons in half widthways, then cut a small slice from the ends so they will sit level,
Use a teaspoon to scoop and scrape out all the inners from the lemons to leave empty cups,
Place the pineapple and mango into a pan and add the chilli and honey,
Gently warm them all together to mix and soften,
Scoop the mixture into the lemon cups and press gently to flatten,
Pop them onto a tray into the oven @160c for 8/10 minutes to heat through
When you remove them from the oven,
Sit them onto plates or into teacups to serve,
Place a large scoop of the ice cream on top and serve right away.
Chilli and orange mousse cake with Archer’s chocolate Ice cream.
Serves 8
Because of cooking times we’ll do this recipe in smaller moulds so they will cook quicker, but doing this recipe in a large cake tin is just great.
Take 350g / 12oz good dark chocolate,
225g / 8oz unsalted butter,
5 whole eggs,
300g / 10oz golden caster sugar,
100g / 4oz shortbread biscuits broken into small pieces,
1 pinch chilli powder,
Grated juice of 1 orange,
1 tablespoon grand marnier (optional)
Line and butter a 23cm baking tin,
Put the chocolate and butter in a pan and melt over a very low heat then set it aside,
Using an electric mixer beat the eggs and sugar until thick pale and double in bulk,
Pour the chocolate into the egg mixture,
And gently fold it in,
Add the biscuits and the orange zest, chilli and grand marnier and gently fold again,
Pour the mixture into the baking tin and place in the oven @ 160c / gas 3 for 45 minutes,
Remove from the oven and allow to cool for 45 minutes,
Then slice into 8 pieces and add a large scoop of Archer’s chocolate ice cream
You can serve it warm or chill it for 24 hours to serve firm and cold with crème fraiche.
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