Recipes

DEAN EDWARDS’ BREAKFAST BRUSCHETTA

Main courseServes 4

Preheat the oven to 200ºC, gas mark 6. Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft. Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking. Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread. Serve topped with a poached egg and sprinkle with parsley. Cooks tip Add chopped garlic to the bread for extra flavour for brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.

Hot Toddy with Blackberry Whisky Liqueur

DrinkServes 1

1. Heat the water and add the sugar and mix until dissolved 2. Add the sugar and water mixture to the Bramble Whisky Liqueur 3. Stir, add in the slice of lemon studded with cloves and a sprinkle of cinnamon 4. Make sure to serve in a hot, heat proof glass (wash out with hot water before serving)

Whisky Bramble

DrinkServes 1

Shake the whisky, lemon or lime and sugar syrup together in a cocktail shaker. Pour over ice. Pour the bramble puree/juice in last. Garnish with a whole Blackberry

Regal Refresher

DrinkServes 1

For a noble fizz fit for a prince shake together 1 measure Raisthorpe Damson Gin Liqueur with 1/2tsp powdered sugar (whiz in a blender or grind with a pestle and mortar) and a squeeze of lemon. Pour over ice and top with soda.

Pear for the Heir

DrinkServes 1

Toast the heir to the throne with this green goddess of cocktails made from 2 juiced pears and apples and 2tbsp lemon juice shaken with Raisthorpe Sloe Gin and a dollop of honey. Pour over ice and add a splash of club soda.

Princely Punch

DrinkServes 1

Raise a glass to the imperial arrival and put a Yorkshire spin on a Royal Whisky Sour by mixing Raisthorpe Game Keepers Finest Whisky with crushed ice, half measure lemon juice, 2 cherries and 1tsp sugar syrup (dissolve sugar in a little water). Serve in a tumbler with a garnish of cherries.

ROUND GREEN DEER FARM’S VENISON IN ORANGE AND BRANDY

Main courseServes 4

1. Pre-heat oven to 160C/325F/Gas 3. 2. Heat the oil in a pan and sear the venison. Transfer the meat to a casserole dish. 3. Fry the onions and garlic in the same oil until lightly browned and then transfer the mixture to the casserole dish. 4. Add the flour to the oil in the frying pan (add some more oil if necessary) and cook for a minute, then stir in the stock and bring to the boil. Pair the rind from1½ oranges and cut into thin, matchstick strips. Add the rind to the sauce with the juice of both oranges. Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish. 5. Cover casserole tightly and cook for 1½ hours. Fry the mushrooms in butter for a few minutes, then add to the casserole. Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender. Serve with potatoes and a green vegetable.

Plum and Almond Flan

Dessert

Roll out the pastry to a 9 inch or 23cm flan dish and allow it to "relax" for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds into the mixture. Pour the mixture into the pastry case. Cut the plums into halves and remove the stones. Arrange the plums on top of the almond filling. Bake in a preheated moderate oven 190C, 375F Mark 5 for about 25-30 minutes until the top has browned. If you wish, you can glaze the top by boiling 2 tablespoonful of any dark jam or jelly such as redcurrant, raspberry, bilberry or plum with 1 tbsp of hot water. Brush this on top of the flan.

The Little Red Berry’s Rhubarb Bellini

DrinkServes 1

Soften and puree the rhubarb in a pan with a drop of water, Pour into the bottom of a champagne flute once cooled Add the 25ml of Rhubarb Vodka Top with cold sparkling Prosecco or Champagne (For larger batches, the rhubarb puree will keep in the fridge for a couple of days once made!)

Whitby Crab Tian

StarterServes 4

*For the Salmon and Gravadlax* (prepare one day in advance) Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and cover one half of the salmon with it. Leave for one day and then wash. Top with half of the chopped dill and the Dijon mustard and thinly slice. Blend the rest of the salt, the rest of the sugar, the lemon juice and the rest of the chopped herbs. Cover the other half of the salmon with the mixture and leave for one day. Wash, and then chop into 2.5cm squares. *For the Potato Mayonnaise* Boil the new potatoes for 20 minutes or until soft. Allow to cool, then dice. Add the onion, lemon juice, dill, mayonnaise and mix. For the Crab Mix the ingredients together For the dressing (Prepare the day before) Slow roast the sun blush tomatoes with a drizzle of olive oil overnight at 65 C Thinly slice the asparagus diagonally and then mix gently into the tomatoes and other ingredients. *TO SERVE* Warm a pan with a little olive oil Place a cutter on the centre of the plate. Add the potato mayonnaise base, then top with the thinly sliced gravadlax. For the next layer add the crab. Remove the cutter. Sear the salmon chunks over a medium heat and then place on top of the crab. Finally drizzle the dressing around the Tian

Strawberry Pannacotta

DessertServes 4

*For The Strawberry Jelly* In a pan, bring the puree, lemon juice and basil to a boil. Add the gelatine, dissolve, then sieve. Pour 1/2cm depth of the sieved mixture into each panna cotta mould and set in the fridge. *For The Panna Cotta* (Prepare the day before) Place the cream, milk, sugar and star anise in a heavy bottomed saucepan on a medium heat. Bring to a boil, then remove from the heat and set aside for one hour to infuse. Sieve, then return to the pan and bring back to a boil. Stir in the gelatine and set aside. When the jelly is set and the panna cotta mix is lukewarm, pour onto the jelly and return to the fridge to set, preferably overnight. *For The Strawberry Glass* (Prepare the day before) Bring the puree to a boil, ass the Isomalt and boil for five minutes. Spread thinly onto a silicone mat (so you can see through it) and bake overnight in the oven at 55 C. When it's ready it will be translucent and crisp. Break into shards and store in an airtight container. *For the Strawberry Sorbet* (Prepare in advance and freeze) Blend the strawberries with the sugar and lemon, then bring to a boil in a pan. Leave to cool then add to an ice cream machine and churn. *For The Pebbles* Whip the egg whites into soft peaks. Add the caster sugar until a firm meringue is achieved. Add the lime juice. Divide the egg white mixture into two, add the almonds and poppy seeds into one half and then fold in the other half. Place into a piping bag and pipe little drops (of 2 to 3cm circumference) onto a silicone mat. Put in the oven at 110 C for 90 minutes until dried out. Store in an airtight container. *For The Short Crumb Base* Place all the ingredients into a food processor and blend until fine crumbs are achieved. Bake for eight minutes at 190 C until golden brown. Set aside to cool and place in an airtight container until needed. *For The Marinade* Boil the purees, peppercorns, vinegar and lime juice. Sieve, blend, cool. Dice the strawberries and drop them into the marinade. Leave for one hour. *To Serve* Run the moulds under the hot water tap for a few seconds to release the panna cottas. Assemble as in picture.

Trio of Lobster

Main courseServes 4

Preheat fryer to 180 C Preheat oven to 200 C *To prepare the Lobster* Stab lobsters through the back of the head and then add to boiling water for eight minutes Remove and run under cold water until cold Cut each lobster in half, directly through the back of the lobster, discarding the brain and the tract pipe. Crack the claws and arms and remove the meat – keep the claws whole Remove the tails with the meat inside the shell Once completed on all the lobster halves, flip the tails over so the red tail meat is showing *For the fish cream sauce* Peel and slice the onion, fennel bulb, garlic and celery. Cook for 5 minutes on a low heat, stirring occasionally so as not to colour too much. Add the wine, fish stock, brandy and star anise, reduce by half and then add the double cream. Bring to the boil, season well and drain. Divide the sauce into two pans, one third in one (Fish cream sauce) and two thirds in the other (for the Thermidor sauce) *For the Thermidor Sauce* Add the mustard to the pan with the two thirds fish cream sauce and bring to a boil. Set aside