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NEWCASTLE FESTIVE FOOD MARKET & WINTER FOOD FESTIVAL RECIPES
Duck Liver Terrine with Marmalade Onion INGREDIENTS 1lb duck livers, ½lb butter, ½ pint of double cream, garlic and orange liqueur. RECIPE Pan-fry duck livers with garlic. Splash of orange liqueur, add 1lb of butter, add ½ pint of double cream, liquidise and cool. Slice red onions, add redcurrant jelly, splash of port, vinegar, brown sugar and simmer for 10 minutes.
Mosaic of Game with Cumberland Sauce INGREDIENTS 1 pheasant, 1 partridge, 1 duck, 1 pigeon, ½ lb sausage meat, 2oz chorizo and ½ lb of good back bacon. RECIPE Bone-out game, arrange neatly inside pheasant. Place in sausage meat and chorizo. Roll up with bacon. Cover with Clingfilm and poach. Boil Port, redcurrant jelly, mustard, orange juice & zest, lemon juice & zest. Cool and serve.
Roast Red Onion & Sweet Potato Soup INGREDIENTS Red onions, sweet potatoes, vegetable stock and salt & pepper. RECIPE Roast red onions in a hot pan, cover with vegetable stock, add sweet potatoes, boil, season, purée and serve.
Free Range Northumbrian Chicken Broth INGREDIENTS Carrot, swede, leek, red onion, white onion, sweet potato, parsnip, herbs, chicken, chicken stock and pearl barley. RECIPE Sweat diced vegetables & pearl barley. Add chicken, and chicken stock. Boil, season and serve.
Duck egg and wild mushroom frittata with roquet salad and nettle pesto For the pesto 1 hand full of washed picked nettles 2 cloves of garlic 1 hand full of other herbs that you like e.g. basil, coriander, rocket 2 table spoons of pine kernels A good glug of olive oil Salt pepper Strong cheese Put the ingredients into a food processor and pulse into a rough loose paste For the frittata 2 duck eggs A handful of wild mush Salt /pepper Chopped herbs Lightly cook the sliced mushrooms in a non stick pan with some olive oil Pour the lightly beaten duck eggs thinly over the base of the pan; cook gently until you’re happy with them. I like mine loose For the Salad Toss a hand full of roquet in extra virgin olive oil with some shaved hard cheese, olive oil, sea salt and black pepper To assemble the dish Place the Roquet salad on a plate roll the frittata, place on top and dress with the pesto.
Lamb tagine with dried fruits and couscous and flat bread 1kg of lamb shoulder Cut into even size pieces Pinch of saffron 200gm of onions 3 Cloves of garlic chopped50ml of olive oil 50gms butter 2ooml of meat stock 100gms of flaked almonds Chopped coriander Spice mix 1/2tsp turmeric ½ tsp sea salt 1tsp ground cinnamon Ground black pepper 100gm of dried apricots 100gm prunes 100gm figs 2 cinnamon sticks Put the lamb in a tagine or a casserole dish, sprinkle the spices on to the meat and rub into the meat, Add the saffron water; add the onions garlic oil, butter and a little water and the stock cover and leave to cook over or in a moderate heat for 1 hour Half way through add the dried fruits and cinnamon sticks Lift the top off the tagine and sprinkle with almonds and chopped coriander serve with couscous and flat bread
Apple tart tartan with vanilla mascarpone 100gms of butter 200gms of sugar 4-5 apples (any kind even, wind falls) Some puff pastry A tub of mascarpone and a vanilla pod Melt the butter in a metal handled frying pan Add the sugar and caramelise until golden brown Add the halved apples skin side down Cut the rolled out puff pastry a little bigger than the pan and place on top tucking in the edges. Bake in a hot oven until golden brown Place a plate on the top of the pan and carefully but quickly turn the tart over, so the puff pastry top now becomes the bottom. Strip the seeds out from the vanilla pod and mix into the mascarpone, serving a dollop onto each slice of tart Enjoy!
North Eastern shellfish and wild Northumbrian mushroom broth For 4 25gms butter 1 onion Chopped 1 carrot Chopped 1 small leek Shredded 2 sticks celery Chopped ¼ clove elephant garlic finely chopped 4ooml of fish stock Some chopped parsley A handful of sliced seasonal mushrooms 1 Small squid Some whole small shellfish or big shell fish meat (Crabs, Mussels, clams, lobster, cockles) 1 table spoon of crème fraiche Melt butter in a large sauce pan, Add onion, carrot, leek and celery cook gently for a few minutes to soften the vegetables slightly, don’t brown, add the mushrooms cook gently for a couple more minutes. Add the hot stock and the shellfish cook for 5(ish) more minutes until the whole shellfish open (chuck away any that don’t) Stir in the crème fraiche, check seasoning and adjust consistency Sprinkle with fresh parsley Serve
Tea Smoked Kelly bronze Turkey wrapped in pancetta , Highland burgundy mash, fresh cranberries and turkey jus. For the tea smoked turkey 4 x 200gm pieces of turkey meat cut from the crown wrapped in pancetta seasoned with sea salt and black pepper A knob of butter 4 teaspoons of earl or lady grey tea For the mash 1kg of potatoes Milk Butter Salt to taste For the sauce 100gms fresh cranberries 30ml of raspberry vinegar 200ml of reduced turkey stock Place the tea in the bottom of a biscuit tin, pop your turkey on top of some sort of trivet. Put the lid on pop it on the gas and give it some heat for a couple of minutes. Heat the butter until it starts to foam add the turkey and seal in the juices. Cook in a hot oven for until the juices run clear, lift the turkey out of the pan and rest in a warm place to relax (that’s the turkey not you) Deglaze the pan with raspberry vinegar reduce to sweeten, add the cranberries cook gently for a minute or two add the stock and a sprig of thyme Cook the potatoes in the skin to keep in the flavour Peel and pass the potatoes through a fine mill. Add the hot milk and butter beat until smooth. |
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