Valentine’s Day Menu & Recipes
9th February 2018
Wine and Nibbles
Cheesy Yorkshire Cakes with Pate
Salmon on Celeriac Remoulade
Yorkshire Rib Eye Steak with Harrogate Blue Potatoes, Mustard Grain Tarragon Sauce, Sautéed Carrots and Squash
Rhubarb Meringue Roulade with elderflower jelly, chocolate soil, rhubarb wafers & parkin crumbs
White Chocolate Rose Truffles
The Steak has been generously supplied by Greenwoods Butchers, Horsefair, Boroughbridge All other ingredients and refreshments have been sourced from FINK, 14 High Street, Boroughbridge
PAN FRIED CHEESY YORKSHIRE CAKES
125 g self raising flour
A pinch of chilli powder
50 g unsalted butter
1 leek washed and finely shredded
50 g strong mature Wenslydale or other Yorkshire cheese
1 egg beaten
1 tablespoon natural yoghurt or buttermilk
1. Mix flour, chilli, butter until it is sand like consistency
2. Add leeks, cheese and mix with a fork
3. Add egg and buttermilk/ Natural yoghurt.
4. Place on a floured surface and lightly roll
5. Stamp out shapes
6. Lightly pan fry in a dry frying pan and lightly turn over and repeat.
Makes plenty for canapé nibbles around 20 – depending on size
Serve with your favourite Fink Pate or try with Staal smoked chicken.
SALMON ON CELERIAC REMOULADE WITH PAN BREAD
4 Lemon Zest
20 black peppercorns – crushed
Handful of chopped Dill (optional) or treacle (optional – 6 tablespoons per salmon side)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
Salad leaves for garnish from Herbs unlimited
1 pink grapefruit segmented into pieces skin disguarded.
Mix a light dressing with some of the squeezed grapefruit juice from the centre of the grapefruit with some olive or rapeseed oil and a little honey and salt.
1. Tightly toast the coriander and cumin seeds in a pan and remove onto a plate and allow to cool.
2. Mix together all of the ingredients.
3. Trim one side of salmon.
4. Apply the cure liberally to the flesh side of the salmon.
5. Wrap tightly in cling film.
6. Press and leave to cure for 2 days making sure to turn it over each day.
Serves 4 people
3 tablespoons mayonnaise salt and freshly ground black pepper ½ small fennel, finely sliced ¼ small celeriac, peeled and finely shredded (like grated cheese) small handful chopped tarragon 1 tablespoon of good quality French grainy mustard.
Method 1. Place the fennel and celeriac into a large bowl and stir in the chopped tarragon and mustard 2. Add 3 tablespoons of the mayonnaise and season to taste with salt and freshly ground black pepper 3. Use remainder of mayonnaise for your snacks over the next few days remember to keep mayonnaise in the fridge once opened.
2 tablespoons of fresh herbs and some of their amazing spices
½ teaspoon Atlantic salt
250g plain flour (must be plain -as strong flour does not give the lightness for the bread)
1 teaspoon bicarbonate of soda
1 tablespoon smoked paprika
Selection of fresh herbs ideally soft such as chives , chervil and basil
1. Sieve the flour with the salt and bicarbonate of soda
2. Add the chopped fresh herbs
3. Add the milk. It is very important that the mix is barely moved around so it remains very light.
4. Tip the mix out onto a lightly floured surface
5. Add a light dusting of flour on the top.
6. Pat the mixture very gently with your fingers to level the top.
7. Place the bread in a dry frying pan and then place a damp cloth (like a tea towel) over the pan and fold the edges of the cloth in so it does not burn on the heat.
8. This allows the scone to remain moist as it is cooking.
9. When you have a golden brown caramelisation to the bread, gently release the bread from the base of the pan (it is important the frying pan is none stick), turn it over and cook again until the bread is cooked through (much like a steak would brown on one side then turn over)
10. This will take up to 15 mins.
11. Once cooled re heat the bread in the oven again with a damp cloth over the top so it does not dry out.
12. Remove from the heat and trim the edges of the bread and serve warm
To serve, place the celeriac remoulade onto four serving plates. Scatter with the salad leaves. Arrange the mixed leaves on top and the grapefruit segments over. Arrange the salmon pieces on top and sprinkle with fennel tops to garnish. Finish with a spoonful of dressing, the bread served warm with lashings of butter.
YORKSHIRE RIB EYE STEAK WITH HARROGATE BLUE POTATOES, MUSTARD GRAIN TARRAGON SAUCE, SAUTÉED CARROTS AND SQUASH
4 x 8oz Yorkshire rib eye steaks A glass of red wine ¼ pint of beef stock (If you do not have time to make your own this can be purchased from a FINK as a fresh stock or a stock cube) 2 tablespoon whole grain mustard 2 tablespoon chopped fresh tarragon leaves 1 small sprig sage 1 small sprig parsley 4 medium carrots 4 medium squash Dash of cooking oil
To fry the steaks:
1. Season the steaks with salt and pepper.
2. Add a tablespoon of oil to a very hot pan and then fry the steaks in it at full heat until they are golden brown on both sides.
3. Add 50 gm butter to the pan and cook the steaks for a further minute.
4. Remove from the pan then place on a tray and finish in the oven at 180°C for 4-9 minutes depending on how you like your steak (do not wash the frying pan yet!). Alternatively cook under a hot grill.
1. Peel and slice the carrots then cook in salted water until they are al dente. Check the seasoning and serve with some finely chopped parsley.
2. Peel the squash and slice. Sauté in a pan with some chopped sage, butter and salt and pepper.
1. Using the pan with the steak juices inside, add a glass of red wine and reduce down until there is hardly any juice left, approximately 2 tablespoons.
2. Next add the beef stock. Reduce again, and by this time your steaks will have been removed from the oven and any excess juices from the tray should be added to the sauce as the steaks rest.
3. Add a couple of tablespoons of double cream to enrich the sauce, the whole grain mustard for the main flavour and the chopped fresh tarragon leaves.
4. Boil for approximately ½ a minute until a thick, herby, creamy mustard sauce is obtained. Season if necessary.
HARROGATE BLUE POTATOES
450 ml double cream
6 cloves of crushed pureed garlic
2 bay leaves
175 g Harrogate Blue Cheese from Shepherds Purse
4 sprigs of thyme leaves
4 red waxy potatoes peeled and any eyes removed
1. Bring the cream, crushed garlic and bay leaves to the boil.
2. Allow to simmer gently for a minute for the cream mixture to infuse.
3. Take the cream mixture off the heat.
4. Peel the potatoes then thinly slice the potatoes on a mandolin slicer.
5. Place the first layer of the potatoes into a greased bread tin.
6. Layer the remainder of the peeled potatoes.
7. Between each layer sprinkle some of the Harrogate Blue Cheese, thyme leaves and a light seasoning of salt and pepper.
8. Reserve one potato for the top of the gratin thinly slice this and stamp it out with a cutter circle shape to form many little circles of potato and form them around the top of the tin in a neat fashion.
9. Finish the dish with a little cream poured on the top and bake at 180c for 30-40 minutes until cooked. Remove from the oven and serve.
Put the steaks on four warmed plates. Place the Harrogate Blue potato on the plate, and pour the sauce around. Place the squash & carrots on to the plate and serve.
RHUBARB MERINGUE ROULADE
Elderflower jelly, chocolate soil, rhubarb wafers & parkin crumbs
For the meringue
4 egg whites
175 g caster sugar
½ tsp lemon juice
Tiny pinch of Maldon salt
For the crust
50 g caster sugar
½ tsp ground cinnamon
60 g finely sliced hazelnuts
For the filling
300ml double cream
1 teaspoon of vanilla paste ( from FINK)
4 tablespoons of cooked rhubarb (or other fruit if you prefer)
1. Simply cut your Rhubarb down into stems approximately 3 sticks and add 3 tablespoons of sugar onto the tray.
2. Bake on a tray with tin foil to cover until soft at 180ᴼc this will take approximetley20 mins depending on how young your rhubarb is.
3. Remove and allow to cool.
Rhubarb coulis made from Rhubarb
½ small pot of Natural Yoghurt with a teaspoon of water to dilute
Icing sugar to dust
A sprig of fresh mint
1. Line a baking tray with silicone or greaseproof paper. Smear the paper with a little almond oil or vegetable oil.
2. Whip the egg whites with a pinch of salt. Halfway through, add the lemon juice and half the sugar, whip until stiff. Fold in the remainder of the sugar and then spread evenly, about 1cm thick, over the tray.
5. Sprinkle with sugar, cinnamon and hazelnuts to form a crust.
6. Bake for approximately 10 minutes at 160°C
7. Turn out onto a clean kitchen cloth, remove the silicone paper and allow to cool.
8. Whip the cream with the vanilla and perhaps a little sugar if necessary.
9. Once almost stiff add the finely chopped cooked rhubarb and spread onto the meringue.
10. Roll up like a swiss roll, slice and serve with rhubarb coulis, natural yoghurt ,a fresh sprig of mint and dusting of icing sugar.
PARKIN CRUMBS (or use Oreo Biscuits!) 100g unsalted butter 200 g plain flour 5 g ground ginger 25 g golden caster sugar 1 tablespoon of black treacle 1 tablespoon of rolled porridge oats Method 1. Place the flour and butter in a bowl and mix together in your hands until a golden sand like crumb has been formed. 2. Next add all other ingredients in and mix into a light crumb 3. Bake in a hot oven at 180⁰c until golden and cooked spoon around whilst cooking for an even golden colour. 4. Remove and allow cooling before serving
¼ pint Strong elderflower cordial – from Foraged items in Summer! See Rudding Park’s Wild Cooks Blog for Steph’s tips on how to produce this… ¾ pint water and 150grams of sugar to make a stock syrup Juice and zest of 1 lemon 9 leaves gelatine (equivalent of two teaspoons of heaped gelatine) To make the jelly:
1. Firstly line 6 ramekins (moulds) with a thin layer of cling film – push the cling film carefully into the corners. Place the ramekins in the fridge to cool
2. Soak the gelatine leaves in cold water until soft, then squeeze out the leaves
3. Heat the water and sugar together. When the sugar mixture has come to the boil remove from the heat and add the lemon juice and zest. Add the squeezed gelatine leaves and melt into the sugar mix off of the stove. Add the champagne and stir
4. Strain the liquid through a sieve and pour 1 tablespoon into each ramekin and allow the jelly to set in the fridge (this creates a good top to your jelly, as all the flower heads do not float to the top)
5. Once this has set, pour in the rest of the chilled jelly and allow the jelly to set in the fridge. To remove gently prise the cling film out of the ramekin and turn out the jelly CHOCOLATE SOIL Steph will show you a quick easy way to make this soil in a none molecular fashion Cheating for Heston fans!
ROSE PETAL WHITE CHOCOLATE TRUFFLES
250g white chocolate plus extra for coating
1/4 teaspoon rose water
Rose petals to infuse the cream – a generous pinch, finely chopped
1. Bring the cream to the boil with the rose water and the rose petals.
2. Pour the hot cream over the chocolate and stir until all of the chocolate is melted and the cream is blended in.
3. Leave overnight to set in the fridge.
4. Once the mixture has set use a melon baller to shape the truffles. Makes 12 or so
5. Melt some extra chocolate to coat the truffles.
6. Lightly coat each truffle with some melted chocolate.
7. Decorate with finely chopped rose petals or rose dust