1. In a large, heavy-based saute pan or saucepan, shallow-fry the sausages and lardons in the oil for 5 minutes. Remove the sausages.
2. Add the onions and cook for 10 minutes. Increase the heat and add the celeriac, stirring frequently to stop the onions from burning.
3. Add the garlic, herbs and tomato puree and stir well for 2 minutes.
4. Deglaze the pan with red wine, stirring to remove the sticky bits from the base, then add the stock, Worcestershire sauce and mustard.
5. Bring the contents of the pan to a simmer, return the sausages, cover and cook for about 20 minutes. Add the kale to the pan and wilt on top of the other ingredients for 10 minutes, then mix it in.
6. Add the white beans, season and cook for a further 5 minutes.
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Here at the Feversham Arms Hotel & Verbena Spa, we love using local produce. As we are situated on the edge of the North Yorkshire Moors, what's local to us in the Autumn and Winter months is game.
This recipe gives a contemporary twist to a traditional rustic dish originating from Tuscany created to use up old bread. This dish complements wild rabbit perfectly but will also work with chicken, Guinea fowl or sword fish.
It's easy to prepare and uses many of the ingredients you would find at home, but offers a real wow factor when served at any dinner party or family gathering.
* Place the shallots, garlic and olive oil with a pinch of salt in a thick bottomed sauce pan and cook out very slowly (not even bubbling) for 40 minutes leave to one side. Drain off the oil when cool. You will need the oil later in the recipe.
* Using 100ml of the oil from the shallots cook the diced bread in a frying pan until golden brown drain off any excess oil place on kitchen paper and keep to one side.
* Reduce the cream by boiling in a large pan until half remains and add 50g of Parmesan cheese and a little white wine vinegar to taste.
(it is important to use the best vinegar available to you)
* A barbeque will work perfectly for the rabbit loins, alternatively fry the loins for 2-3 minutes in a hot pan and allow to rest.
* In a pan warm the cooked shallot & garlic with 2 tablespoons of the oil, add the diced calamari and cook until translucent (approximately 1 minute)
* Add the tomatoes and croutons then heat through.
* Finally add the basil and the remaining Parmesan, take off the heat and mix together.
* Re-heat the rabbit loins slice and serve on top of the panzanella in a warm bowl drizzle the Parmesan cream around and garnish with baby basil leaves.
Trim the flack down to remove any fat. Pick the thyme leaves off one sprig & roll the venison in the leaves then add salt and pepper. Roll in cling film tightly so it looks like a sausage this well help give it a better shape and allow the thyme to infuse better. This can be done the day before.
Put the butter, thyme & garlic into a pan melt the butter, once melted leave to infuse the flavors. Peel & slice the potatoes very thinly the thinner the better. Line a small tray with grease proof paper. Cover the bottom with the slice potatoes then brush with the butter & put a little salt & pepper on, keep doing this to you use all the potatoes. Cover with grease proof paper and tin foil & bake on 180ºC for 30-40 mins till soft in the middle. You now need to press the potatoes so just put a tray on top with some weight on top don't worry if a little butter comes out. Leave over night to set then just cut it into 4.
Peel & chop the carrots place in a small pan cover with water & season then cook till soft, drain off the water and blend with 20g butter till smooth(use may need a drop of water) & season to taste then simply repeat with the parsnip & Swede.
*Blueberry and Raisin Jus:*
Take half the berries & all the raisins & put into a small pan with the wine & bring to the boil slowly reduce it down till the raisins are soft and only about 20% of the wine is left then blend till a smooth purée add this to the jus and plus the berries.
To cook the venison simply heat a frying pan till very hot drizzled a little oil on the venison and add to the pan it will need 1 min on each side and 4mins in the oven on 180ºC for pink. Leave to rest in the hot pan for 3-4 mins, then slice & place on top of the pomme Anna which will take 15 mins on 180ºC. Heat the purees up & quenelle alone the plate & drizzle the blue berry & raisins jus over & enjoy.
# To cook the beetroot, wrap each one in foil and place in a baking dish. Bake in the oven at 200ºC until soft (test by inserting a sharp knife). This can take anything from 45 minutes to 1½ hours, depending on the size of your beetroot.
# Remove from the oven, leave until cool enough to handle, unwrap the foil, then rub off the skins; they should come off easily (wear a pair of rubber gloves to keep your hands from turning pink if you like). Blitz the beetroot in a food processor until smooth.
# Grease and line a 23cm springform cake tin, leaving about 2cm of baking parchment above the rim of the tin, as the mixture rises quite high while baking.
# Preheat your oven to 180ºC.
# Put the chocolate and butter in a large heatproof bowl, fitted snugly over a pan of barely simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool.
# While the chocolate is cooling, whisk the egg yolks and sugar in another large bowl until light, pale and voluminous. This will take 4-5 minutes with a handheld electric mixer.
# Add the ground almonds, almond essence and puréed beetroot and stir to combine.
# Fold the chocolate mixture into the egg yolk and beetroot and stir gently until all the mixture is combined.
# Whisk the egg whites in a separate bowl until they form soft peaks, then, using a slotted metal spoon, fold a large spoonful of the egg whites into the chocolate mixture.
# Carefully combine it in until you can't see any white bits, then very gently fold in the rest, keeping as much air in the mixture as possible. Make sure no white bits remain.
# Bake in the oven for 40-45 minutes, until the mixture has risen well, and still has a bit of a bounce to it when pressed. It may have cracked slightly, this is normal.
# Remove from the oven, leave to cool completely in the tin on a wire rack before transferring to your serving plate.
# Dust over a mixture of cocoa powder and icing sugar to serve. It will sink slightly as there's no flour in the mixture and will be gooey in the middle if you eat it the same day, and slightly firmer after 24 hours. Serve with cream or crème fraîche.
Preheat the oven to 180ºC/gas mark 5. Place the hazelnuts on a baking tray and place in the oven to toast for about 10 mins. Remove from the oven and increase the temperature to 220ºC/gas mark 7, ready for the asparagus. Place the nuts in a clean tea towel, fold the towel over and rub so that the skins come away from the nuts. Next, coarsely chop or lightly blitz the nuts in a food processor and keep to one side. To make the dressing, place the nut oil, half the olive oil and the vinegar in a small bowl add salt and pepper to season. Whisk until combined and set to one side. Place the asparagus spears on a baking tray and toss with the remaining olive oil, then season with salt and pepper. Place in the oven and roast for about 12 mins, until they are just lightly browning and tender. If the spears are small they will take less time to cook, so keep an eye on them. Transfer the asparagus to a warm serving dish and drizzle over the dressing, then sprinkle over the hazelnuts and serve.
Make the most of zingy rhubarb by teaming it with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days (if you have any leftover, which is unlikely!).
Preheat the oven to 160ºC. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid. Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted. Remove from the heat and leave to cool slightly, for about 5 mins, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg/sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 mins, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 mins, then turn out onto a wire rack to cool completely. To make the fool, put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 mins, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.
Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.
Finely chop the Iceberg lettuce and put into a serving bowl.
Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.
Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.
Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.
Pour over the chilled salad and toss well.
Check the seasoning and allow the flavours to infuse for 5 minutes before eating.
If you are going to eat at a later time then add the dressing at the last moment.
Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe
Copyright Phil Vickery
1. Blanch your podded broad beans in a pan of boiling water for 2-3 mins, until tender. Allow to cool, then slip out of their skins, leaving the bright green inner bean. Tear the basil leaves roughly and grate the pecorino. Pound half of the beans in a pestle and mortar (or a food processor) with 1 garlic clove, 2 tablespoons of fresh basil and a little salt, until you have a coarsely broken up pulp. Add a little olive oil to lubricate and remove to a bowl.
2. Stir together with the remaining whole beans, the rest of the oil and basil. Season with pepper and lemon juice. Meanwhile bring a large saucepan of water to the boil and add some salt.
3. Cook the pasta until al dente, then drain, keeping the pasta quite wet. Immediately combine with the broad bean sauce and stir together with the Pecorino (or Parmesan) and add some more extra virgin olive oil if needed.
In a frying pan heat the oil and fry the onion until soft. Add the chicken and lightly brown, then add the mushrooms. Cook for 5 minutes before adding the double cream, mustard and tarragon and simmer gently for another 10 minutes. Serve with fluffy white long grain rice.