Perfect for BBQs, picnics or as part of a light supper, this Bombay Potato Salad recipe from the team at Rafi’s Spicebox uses their new spice kits to create a clever twist on a summertime classic. Rafi’s range of award-winning spice mixes are available to buy at Rafi’s Spicebox stores in York and Harrogate as well as at Booths in Ilkley and online at www.spicebox.co.uk
It’s time to embrace comforting home cooked meals over the coming weeks and this Pea Shoot, Leek and Potato Bake from the team at West Yorkshire based salad growers WS Bentley ticks all the boxes. Warming and hearty but super quick to prepare, this dish makes a great side dish or quick lunch. For more recipe inspiration using their range of specialist salads visit www.wsbentley.co.uk
Crush the chillies and garlic together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Put the batter ingredients and the masala paste in a medium bowl and gently mix, working the spices through it, to form a relatively runny batter. Cut the potatoes in 5mm-thick slices. Mix the coriander seeds and pepper in a small bowl. Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by sprinkling a few drops of batter in the oil. When it is up to temperature, the drops will quickly spring back up to float on the surface. Reduce the heat to medium. Put four potato slices in the batter and work them around to make sure they are fully coated. Lift one slice out of the batter by its edge, hold over the bowl for a moment to allow any excess batter to drip off, then turn to hold horizontally. Sprinkle the top surface with seed-pepper mix and carefully place in the oil sprinkled-side uppermost. Repeat with the other three battered slices. Some batter droplets may run off the potato slices – use a tea strainer or small sieve to remove them so that they do not burn. After three minutes turn the slices over with a slotted spoon or strainer to cook the other side. Cook for a further 4-5 minutes until the batter is a crispy golden brown and the seeds are dark brown. Remove from the oil and leave to rest on absorbent kitchen towels while you batter and fry the remaining potato slices in batches of four at a time.
Pre heat the oven to 180ºC or Gas 4 Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks. Cook in lightly salted water with some thyme and garlic, till tender. Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over. Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes. Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.
# Confit the duck legs in the duck fat with the star anise and bay leaf in an oven for 2 1/2 hours at 140C. Peel the orange and cut the peel into julienne strips removing all the white. Place in a pan with the red wine, sugar and redcurrant jelly. Juice the left-over orange and add to the pan as well. Reduce until it becomes syrup, and add the duck jus. # Once the duck legs have cooled down, split the thigh and the drumstick, then put onto a baking tray. Boil the potatoes, drain and mash. Reduce 100g of butter and 100ml cream by half and add to the mash. Season. Add the lemon thyme leaves and keep warm. Grill the chipolatas until just cooked and put on the baking tray with the leg and thigh. # Pan-fry the duck breasts until the skin is crispy but still there. Place on the tray and then in a preheated oven at 190C for 5 minutes. # Meanwhile, reheat the mash and put into a piping bag, poach the duck eggs in simmering water with a little white wine vinegar for about 3 minutes, keep warm. Pan-fry the foie gras until it becomes spongy. Pipe 5 turrets of mash around the outside of the plate and 1 in the centre. Place each ingredient on one of the mashed potato turrets, slice and save the duck breast for the centre of the plate, drizzle the Yorkshire sauce around and over the dish ingredients. # Serve immediately.
h4. To make the ballotine # Place the trout fillets, head-to-tail, next to each other, un-skinned side on a tray and season. # Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the other trout fillet on top, so that both are still head to tail. # Roll the combined fillets in the chopped herbs, then wrap in cling film, twisting the ends to make a sausage-like shape. # Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight. h4. To make the potato salad # Cook the new potatoes in boiling, salted water for approximately 10 minutes. # Once cooked, drain and allow to cool. # When cool, cut the potatoes into 2cm dice and mix in the chopped herbs, crème fraîche, a little lemon zest and seasoning. h4. 5To make the Ketchup # Place the cucumber and capers into a food processor and blitz to a purée. # Add the dill, season and mix in mayonnaise to a ketchup consistency. # For the Fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste. # Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan. # Add the shrimps and combine into the mixture. Chill for 1 hour, then roll into small balls approximately 1/2cm in diameter. # Deep-fry the fritters for 2 minutes at 180°C, until golden brown. # Drain and keep warm. # To serve, first cut the ballotine into 4cm slices with a sharp knife, allowing one slice per person. # Place some potato salad in the centre of each plate with a slice of the ballotine on top. # Dot the ketchup around the edge of the plate and arrange 2 to 3 fritters per person on each plate. # Garnish with fresh herbs and a few shrimp. If you are feeling flamboyant, a little soured cream and caviar never goes amiss!
h4. For the ShortCrust Pastry # Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs. # Make a well in the centre and add the eggs and a little water and mix together until a smooth paste is formed. # Wrap in cling film and chill for 1 hour. h4. For the Filling # Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper. # Allow to cook until just tender, then remove from the heat and cool. Drain the liquid off when cold. # Keep the cheese to one side and add when assembling the pie. h4. Assembly # Roll out the pastry and use 2/3 to line the pie tin. Bake blind 15 minutes, 180°C. Cool. # Put alternate layers of grated cheese and the onion mixture in the pie case, until the pie is full. # Cover with a pastry lid and brush with egg wash. # Bake at 180°C for 15 minutes until golden.
h4. Making the pancakes # Cut the potatoes and celeriac into cubes. Place in boiling water for 12-15 minutes, or until tender. # Quickly steam the spinach, squeeze out any excess water and chop finely. Add to the potatoes and celeriac and mash until smooth. # Place in a clean pan for a few seconds to dry out. Allow to cool before adding the flour, eggs, cream and milk. # Beat thoroughly until smooth and then add lots of salt and pepper. # Spread the mixture with a pallet knife onto baking sheets (sized approximately 30cm by 25cm) lined with baking parchment. Aim for a thickness of between 1/2 and 3/4 cm depending on the consistency of your mixture. # Cook for 10-12 minutes in an oven at 160°c. # After cooling the pancakes can be rolled as below or stored between sheets of greaseproof paper in the fridge until required. h4. Filling the pancakes # Still on the baking sheets cut the sheet into two lengthways to form two rectangles and then spread with cream cheese. Lay a strip of red peppers down the length of each, season and add a line of rocket. # Then carefully roll up as tightly as possible using the baking parchment to help form a neat roll. # The rolls will keep happily overnight in the refrigerator. # To serve slice across the roll into rounds and present as you wish.
*Venison:* 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. *Pomme Anna:* 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. *Vegetable Puree:* 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 assemble:* 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.
Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp. Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved. Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours. Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse. Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).
Start by melting the butter in a heavy based pan or casserole dish, add the rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing the legs, set aside leaving the pan on the heat, add the diced vegetables & garlic and colour. After another 2/3 minutes place the legs back into the pan and add the vinegar, reduce by half then add the wine and reduce that by half. Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf, bring to the boil then simmer of 2 hours till the leg meat is cooked and falls of the bone. Preheat the oven on gas mark 4 about 175ºC. Lift the rabbit out the pan being careful to keep the leg meat whole and set aside. Now reduce the sauce left in the pan with the vegetables and herbs. Pass the sauce off after 5 minutes or so. Keeping the vegetables, pull the meat off the bones, careful to get all the bone out of the meat and place into a clean casserole dish along with the vegetables. Cover with the strained sauce and place in the fridge for 1 hour until the sauce sets, making it easier to cover with mash. Add the peas and chopped herbs and cover with mash potato using the back of a knife. Brush with a little butter & bake for 40 minutes until a golden colour on top.