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Four seasons of classic dinner party menus by Barbara Tunnicliffe. Food from the countryside is the inspiration behind four delicious dinner party menus. Each menu uses fresh natural ingredients creating delightful countryside flavours complimenting the four seasons. From Spring to Winter you will never be at a loss for a superb dinner party menu using readily available ingredients from the British countryside.


Barbara Tunnicliffe

Barbara’s passion for food and love of the often forgotten flavours from the countryside, has been the inspiration behind Beeches Farmhouse Restaurant & Accommodation in the Derbyshire Dales, which opened in 1986. Barbara has won awards for fine foods and while she researches and creates recipes, her husband Paul, not only runs the farm, but exchanges ‘overalls & wellies’ for corkscrew and bow tie, to assist guests in their choice of wine. At Beeches, Barbara also runs cookery courses for those who like to see a real working kitchen and learn even more about food. A truly memorable experience.

Featured Recipes:

Duck With Rhubarb Sauce On Spring Onion Mash

Lamb Cutlets, Onion Sauce With Asparagus Potatoes

Rib Of Beef, Potted Anchovy With Tarragon And Pickled Walnuts Celebration Venison

Beeches Farmhouse, Waldley, Near Ashbourne, Derbyshire, DE6 5LR. Telephone 01889 590 288 Fax 01889 590 559


february to april

Paté Of Arbroath Smokies & Leek Scones Serves 4 Paté Scones 2 - 3 Arbroath smokies 200g self raising flour (or smoked mackerel) 50g butter 150g cream cheese 50g leeks - sliced finely 1 tbsp whipping cream 1 egg - beaten Juice of one lemon 1 tbsp soured cream To Prepare Paté 1. Bake the smokies in an oven (200°C) Gas 6 for 5-10 minutes. 2. Cool, skin, bone and flake fish. 3. Add cream cheese, lemon and cream. Beat well. 4. Store in a refrigerator overnight. To Prepare Scones 1. Rub together the butter and sieved flour until it resembles breadcrumbs. 2. Add leeks, egg, cream and seasoning. 3. Make into a dough. Cut into 8 scones. Glaze. 4. Bake at (220°C) Gas 7 for 10-15 minutes until golden. To Serve Spoon or pipe paté onto a serving dish. Warm scone and slice in half. Garnish with salad, herb leaves and lemon. Duck With Rhubarb Sauce, On Spring Onion Mash Serves 4 Sauce Spring Onion Mash 4 x 175g English duck breasts 5 medium potatoes 200g rhubarb 1 bunch of spring onions 25g sugar 50g butter 500mls chicken stock 1 - 2 tbsp cream or milk 3 tsps Grenadine To Make The Sauce 1. Skin the rhubarb and cut into 2.5cms pieces. 2. Place the rhubarb, sugar and chicken stock into a small saucepan and reduce by half. 3. Add 3 tsps of Grenadine to obtain a light pink colour. 4. Taste the sauce and add seasoning or sharpen with lemon juice if needed. 5. Refrigerate. Reheat very gently to 90°C. Do not boil. To Make The Onion Mash 1. Peel and boil the potatoes in boiling salted water until cooked, drain. 2. Clean and slice the onions very finely. 3. Mash the potatoes adding the butter and cream until very white and fluffy. Add the onion. Keep warm.

To Cook The Duck 1. Using a hot griddle, place each duck breast fat side down and cook until the fat is well scored by the ridges. 2. If you do not have a griddle use a sharp knife and score the fat. Heat a frying pan with a small amount of oil and place each duck breast fat side down into the hot fat and sear the duck fat. 3. Place the 4 duck breasts fat uppermost on to a baking sheet covered with a piece of non-stick paper. Cook at (200°C) Gas 6 for 15 minutes until running pink, or as required. To Serve 1. Place warm mash onto the centre of the plate. 2. Slice each duck breast into 3 and place on top of the mash. 3. Surround by rhubarb sauce. 4. Garnish with fresh herbs. Red Cabbage In Orange Slice red cabbage very finely. Sauté in butter with salt and black pepper for 3 minutes. Add the juice and rind of one orange just before serving add orange segments.

Apple Charlotte Serves 4 550ml pudding basin greased using 30g soft butter Filling Coating 1 ⁄2 tsp cinnamon 11⁄2 tbsp brown sugar 50g raisins 1⁄2 tsp cinnamon 550g Bramley apples Bread peeled, cored and sliced 4/5 slices white bread 75g butter crusts removed and 50g caster sugar generously buttered To Prepare Basin 1. Coat the buttered pudding basin with 3⁄4 of the coating. 2. Cut the buttered bread into strips about 2cms wide. 3. Line the pudding basin butter side to the coating. To Prepare The Filling 1. Melt the butter for the filling in a saucepan and add the apples, cook slowly until just tender. 2. Remove from heat, add sugar cinnamon and raisins. 3. Fill centre with apple mixture. Place remaining bread on top, butter side up. Sprinkle with the rest of the coating. 4. Place in the oven on a baking sheet at (200°C) Gas 6 for 20 minutes until golden brown on top and sides. To Serve Allow to rest, turn out onto a serving dish sprinkle with icing sugar and cinnamon. Serve with custard, cream or ice cream.


spring


may to july

Almond & Watercress Soup Serves 4 100g ground almonds 1 bunch of watercress 275ml milk 1 level tbsp plain flour 275ml whipping cream 425ml chicken stock Rind 1⁄2 lemon (not grated) 1 stalk of celery 50g butter seasoning 1. Bring to the boil the milk, cream, lemon rind and finely chopped celery. Cool. 2. Melt the butter and stir in the flour, add the stock slowly, cook for 5 minutes until smooth. 3. Add the cooled milk mixture, ground almonds. Season, taking care if using a stock cube. 4. Remove lemon rind. Add chopped watercress. To Serve Serve hot (do not boil), or cold with crushed ice cubes. It also makes a wonderful sauce for chicken or pork.

Lamb Cutlets, Onion Sauce With Asparagus Potatoes Serves 4 3 lamb cutlets per person, using racks or single cutlets 4tsps mint jelly Sauce 4 tiny pastry cases 1 onion finely sliced Asparagus Potato 25g butter 1 bunch fresh asparagus 275ml milk 4 medium potatoes 25g plain flour 275ml whipping cream 25g butter 275ml milk 125ml whipping cream seasoning To Make Asparagus Potato 1. Peel and thinly slice potatoes. 2. Cut asparagus 10cm long, slice in half lengthways. 3. Layer potato across the base of a deep pie dish approx. 20x10cm. Layer with potato and then asparagus, continue until all ingredients are used, end with potato. 4. Pour over seasoned milk and cream, cover with foil. 5. Bake at (200°C) Gas 6 for one hour, or until soft. 6. Cut 4 circles out to serve. Keep warm. To Make The Sauce 1. Sauté onion with 25g butter, do not brown. 2. Melt the other 25g in a saucepan and add the flour mix until you form a paste and cook gently for one minute. Add the milk gradually stirring to prevent lumps. Season sauce. 3. When the sauce is smooth add the cooked sliced onion and sufficient cream to obtain pouring consistency. Keep warm, or cool and refrigerate. Reheat very gently to about 90°C. Do not boil. Add extra cream if necessary.

To Cook The Lamb 1. Prepare lamb removing excess fat off the end of the bones by cutting and scraping with a sharp knife. 2. Protect the bones with foil. 3. If using a rack of lamb, score the back of the fat with a sharp knife making diamond shapes. Seal the fat in a hot pan until brown. Place the sealed rack, or cutlets on a baking sheet, cook at (200°C) Gas 6 until pink or as required. To Serve 1. Place a warm circle of asparagus potato on the centre of the serving plate. 2. Arrange 3 cutlets on to each plate. 3. Pour sauce on one side of the lamb. 4. Garnish filling a small pastry case with mint jelly. 5. Add sprigs of fresh mint. Courgettes Slice using a chip attachment of a food processor, or use a mandolin, or chop into small chip size pieces. Sauté in hot butter, salt and black pepper for 2 minutes.

Gooseberry Flummery Serves 4 Rice Filling 100g pudding rice 300g gooseberries 30g caster sugar 50g caster sugar 600ml milk berries to garnish To Make Rice 1. Rinse the rice in cold water. Put into a medium saucepan. 2. Cover with milk, simmer slowly until the rice is cooked. 3. Add the 30g caster sugar and mix until dissolved. Cool. Gooseberry Filling 1. Top and tail gooseberries. Place into a small saucepan. 2. Add 2 tbsp of water, 50g caster sugar and simmer gently taking care not to break up the berries. Cool. Leave the gooseberries in the syrup so that the fruit is sweetened. To Make The Flummery 1. You need 4 moulds or use cups, line with cling film. 2. Divide the rice and depending on the size of the moulds into four ( you may have a little left over). 3. Carefully line the base and sides thinly and evenly with rice. 4. Drain the gooseberries reserving juice, pile into the rice cover the top with cling film. Set in fridge for 2 hours. To Serve Turn out onto the centre of a dessert plate. Pour on reserved juice and decorate with berries, or berry sauce.


summer


august to october

Potted Cheese & Claret Jelly Serves 4 Potted Cheese Claret Jelly 170g Cheshire cheese 75mls claret (finely grated) 50mls lemon juice 50ml sweet sherry 20g caster sugar 35g soft butter 100mls water 50g soft cream cheese 1⁄2tsp redcurrant jelly 1 ⁄4tsp mace 1dsp powdered gelatine pinch of dry mustard powder Shell and white of an egg pinch of cayenne pepper To Make Claret Jelly 1. Place gelatine into the water and soak for 5 minutes. 2. Warm the saucepan gently until the liquid is clear. 3. Everything needs to be at room temperature, add the claret, lemon juice, caster sugar and redcurrant jelly. 4. Heat until just simmering and add whisked egg white and broken shell simmer for 30 seconds. 5. Strain through muslin (or tea-towel). Set in egg cups. To Make Potted Cheese 1. Beat together all ingredients well, to a smooth mousse. 2. Divide between 4 small ramekins lined with a piece of non-stick paper on the bottom. Leave to set. Refrigerate. To Serve Turn out the cheese (remove paper). Dip the jelly in hot water. Garnish - salad leaves, fruit and herbs. Can be served at the beginning or end of a meal.

Rib Of Beef, Potted Anchovy, Tarragon & Pickled Walnuts. Serves 4 4 x 150g/200g eye of rib or fillet steak (6cms thick) Sauce Potted Anchovy 275 mls beef stock or cube 1 tin anchovy fillets 275mls Guinness 2 eggs hard boiled 4 pickled walnuts sliced 75ml whipping cream 15g plain flour 1tsp chopped tarragon 15g butter/seasoning Juice of a lemon To Make Potted Anchovy 1. Pound anchovies and finely grate eggs, mix all ingredients together, divide between 4 small ramekins. 2. Bake in the oven (200°C) Gas 6 for 5-10 minutes until set. To Make Beef Stock Brown the bones from rib in roasting tin, put in very hot oven. When brown remove bones, add water half way up the tin and stir. Add a selection of chopped root vegetables, replace bones, cover and cook for another hour. Drain and reserve liquid. Cool. Skim off any excess fat from the surface. Refrigerate.

To Make The Sauce 1. Put beef stock and Guinness in a pan, reduce by half. 2. Melt butter add flour and cook for 1 minute. Cool. 3. You may need to thicken the sauce slightly. Using the cooled paste crumble over simmering sauce whisk continuously until required thickness. Add walnuts. Check seasoning. To Cook The Rib 1. Use a griddle and seal the rib, or seal in a frying pan. 2. Place on a baking sheet and cook as required. To Serve Slice beef, arrange on plates. Add potted anchovy in centres, surround by sauce. Garnish with fresh herbs. Cabbage Pie Serves 6-8 1 small white cabbage finely sliced. (2 baking sheets). 3 sticks celery - sliced 50g butter 2 pieces of smokey bacon 200g rough puff pastry 1 onion - diced seasoning 200ml white sauce beaten egg to glaze 1. Fry the bacon, onion and celery in butter, add cabbage and black pepper. Cook for 2 minutes. Cool. Add sufficient white sauce to coat the cabbage mixture. 2. Roll out pastry thinly into a square 22cm. 3. Place the pastry on baking sheet, put cooled cabbage mix on top, fold edges, make a parcel using beaten egg to seal edges. 4. Place 2nd baking sheet on top, turn the pie over. Glaze with beaten egg. Bake at (200°C) Gas 6 for 15-20 minutes until pastry is golden brown. To Serve Cut into squares.

Blackcurrant & Mint Tansey Serves 4 200g blackcurrants 3tsps lemon juice 200g cooking apples, peeled 125mls double cream and cored 25g white breadcrumbs 50g unsalted butter 5g chopped fresh mint 75g caster sugar, 2 egg yolks Whipping cream to decorate 1. Put blackcurrants, apples, chopped mint, butter and 75mls water into a saucepan and cook gently until fruit is cooked. 2. Cool. Rub through sieve. Return purée to pan, add sugar to taste, cook over low heat until reduced to a thick consistency, take off heat. Sharpen with lemon juice. 3. Add egg yolks, breadcrumbs. Cook until thick. Cool. 4. Slightly whip cream, fold into cooled purée. To Serve Pour into glass flutes. Decorate with cream and fresh mint. Damsons can be used if blackcurrants are not available.


autumn


november to january

Hot Pears In Stilton & Celeriac Serves 4 2 ripe Conference pears peeled and cored 100g Stilton cheese 1⁄4 celeriac peeled 1 bunch watercress lemon juice for poaching 2-3tbsp whipping cream 1 medium potato To Make 1. If pears are hard, poach in boiling water and lemon. 2. Cut celeriac and potato boil in salted water until very soft. Mash with Stilton and cream until a smooth consistency. 3. Cut pears in half lengthways. Slice the pears without cutting through the top so that you can fan the pears. 4. Place leaves of watercress in 4 piles on a baking sheet covered with non-stick paper. Put a fanned pear on top. 5. Spoon the Stilton and celeriac on top. Grill until golden. To Serve Garnish with watercress.

Celebration Venison Serves 4 550g venison striploin/fillet Sauce 300g gammon thickly sliced 1 glass of port soaked in cold water 50g redcurrant jelly 2tsp honey Juice and blanched zest of 15g fresh thyme one orange 6 leaves of spinach blanched Garnish with redcurrants 1 ⁄4 Savoy cabbage, shredded or blood oranges Derbyshire Season Pudding 65g self raising flour 250mls milk, water mixed 65g oatmeal 50g lard or oil 1tsp dried or fresh sage 1 egg 1 grated onion Pinch of salt

To Make Derbyshire Season Pudding 1. Mix dry ingredients together. Gradually add egg, onion, milk and water. Beat well. Melt dripping or oil in individual Yorkshire pudding tins until very hot. 2. Add mixture and bake in a hot oven (210-220°C) Gas 7-8 as for Yorkshire Puddings though they do not rise as high. To Prepare Venison 1. Remove fat from gammon and flatten with a rolling pin. 2. Sprinkle fresh thyme on the surface of the gammon layer blanched spinach on, put venison on top, wrap with gammon. 3. Place into foil and cook for 20 minutes at (200°C) Gas 6. 4. Take out venison and open foil, cover with honey place back in the oven for 5 minutes.

To Make The Sauce Melt redcurrant jelly, add the zest and juice of an orange, add port and simmer. Reduce by half. Thicken if necessary. To Serve Sauté the Savoy cabbage in butter. Carve the venison and place on a bed of crisp cabbage. Add Derbyshire Season Pudding and cover with sauce. Garnish with redcurrants.

Brussels And Chestnuts Prepare Brussels. Blanche in boiling water for one minute. Cut into quarters. Peel and chop chestnuts. Sauté the Brussels and chestnuts in hot butter, turn down the heat and cook until crisp. Season with salt and black pepper. Traditional Trifle Serves 4 12 ratafia biscuits 4tsps sweet sherry 20g toasted almonds Custard Syllabub 275ml double cream Rind and juice of a lemon 4 egg yolks 50mls of sweet white wine 15g caster sugar 275mls double cream 1 ⁄2tsp vanilla essence 25g caster sugar

To Make Custard 1. Place the egg yolks, vanilla essence and caster sugar into a glass or bowl. Whisk until light and frothy. Boil the cream. 2. Place the bowl over a pan of boiling water and whisk continually. Add boiling cream very gradually whisking between each addition. Immediately all the cream is added and custard is thick remove from heat to prevent curdling. 3. Cool stirring occasionally. To Make Syllabub 1. Place the lemon rind and juice into a basin. Add wine. 2. In a different basin lightly whip the cream. 3. Fold the sugar into the cream and gradually fold in the lemon mixture. To Assemble Trifle 1. Place 3 ratafia biscuits in the base of each elegant glass. 2. Put a teaspoon of sweet sherry on each. 3. Divide the cooled custard between the 4 glasses. 4. Sprinkle toasted almonds on each reserving some for decoration. Refrigerate for at least one hour. 5. Spoon the syllabub into each glass. 6. Sprinkle with toasted almonds.


winter


FOOD PHOTOGRAPHY - NFU BRITISH FOOD PROMOTION BOOKLET & MENUS  

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