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RECIPES BY SALLY ABÉ, HEAD CHEF AT THE HARWOOD ARMS

Starter

 

Redbreast 12 Whisky cured chalk stream trout with winter radishes and dill

 

Menu

1 side of trout (10 portions)

1 kilo rock Salt

1 kilo Sugar

2 Lemon zest

2 Limes zest

20g Coriander seeds blitzed

20g fennel seeds blitzed

100ml Redbreast 12 Whisky

 

Mix all ingredients except whisky and pack around trout

Pour whisky evenly over the top

Cure for 24-48 hours depending on the size of the fish

Once cured, wash well and pat dry

Slice thinly to serve – 50g per portion

 

To serve

 

Watermelon radish

Fennel

Clementine

Dill

Dill oil

Buttermilk

 

Slice fennel and radish on the mandolin and dress with salt and olive oil

Segment clementines and mix with fennel and radishes and picked dill

Arrange on top of the sliced trout and swirl buttermilk and dill oil on the plate

 

Main Course

 

Roast fallow deer with honey glazed celeriac and Estrella Damm beer cream

 

Fallow deer haunch – Pan roast

1 celeriac – turned into 6 pieces

3tbsp Honey

Estrella Damm

 

Colour celeriac in oil then add the honey, caramelise then cover with the beer. Reduce down until the celeriac is cooked and glazed.

Cavalo Nero blanched and tossed in butter

 

Estrella Damm Beer cream

 

2 eggs boiled for 5 minutes plus 40g egg yolk

90ml Estrella Damm

20 sherry vinegar

500 grapeseed oil

5g sea salt

 

Make like a mayonnaise

 

Dessert

 

Breakfast Yorkshire Tea brulée with lemon drop cakes

 

Brulée

 

1200 whipping cream

600 milk

330 sugar

375 yolks

30g Yorkshire Tea

 

Bring tea, cream and milk to a simmer, infuse for 5 minutes

Stir yolks and sugar together

Add cream mix to yolks slowly with a spatula

Pass through a chinois and blowtorch to remove bubbles

Warm moulds in the oven for 1 minute

Use piston to divide into moulds, 80g per mould

Cook at 94 degrees, fan 3 for 30-35 minutes until just set

Allow to cool to room temp before transferring to fridge

Sprinkle with demerara sugar and blowtorch to caramelise

 

Lemon drop cakes

 

200 flour

225 sugar

½ tsp bicarb

½ tsp salt

110 butter

225 water

50 crème fraiche

1 egg

1 lemon, juice and zest

 

Mix dry ingredients in kitchen aid bowl.

Bring water, lemon juice and zest and butter to the boil, pour over dry mix and mix until just incorporated then mix in the egg, crème fraiche.

Grease mini muffin moulds and fill ¾ way up.

Bake at 175 degrees for 12 minutes.

 

Lemon Drizzle

 

200 icing sugar

1 lemon juice and zest

25g butter

50ml milk

Melt butter with milk and mix with lemon and icing sugar, glaze cakes and leave to set.


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