RECIPE OF THE MONTH
A SUPERB DISH TO SAVOUR!
T
OP CHEF Adrian Gagea, who trained under Raymond Blanc, and is now executive chef for Longbow Bars & Restaurants – based at The Maynard, Grindleford – offers a superb Recipe of the Month. Adrian says: “One of the things I love so much about the Peak District is the fact that there is such an abundance of fresh, beautiful produce everywhere. I believe that we have some of the best farms and growers in the country. It is heaven on earth for a chef.” • Adrian’s dish is a delicious spiced lamb dish with a potato terrine, broccoli puree and a fig sauce. Longbow Bars & Restaurants
Ltd is an independent hospitality business operating two venues: The Maynard, an awardwinning wedding venue, bar, restaurant and hotel and The George at Hathersage, an historic bar, restaurant and boutique hotel. The Ashford Arms in Ashford-in-the-Water was acquired in August 2023 and is undergoing an estimated £1.6m refurbishment in collaboration with Heineken.
PISTACHIO DUKKA SPICED LAMB Served with goat’s cheese heritage potato terrine, fig sauce and broccoli puree (GF)
Above inset: Adrian Gagea at The Maynard in Grindleford.
SERVES
6
PISTACHIO DUKKA SPICE Ingredients
5g Maldon sea salt 3g chilli flakes 15g fresh coriander 15g cumin seeds 15g fennel seeds 50g pistachios
Method
Using a pestle and mortar, add all the ingredients and crush them until powder, the odd few bigger bits are okay. Keep in a sealed jar, it will last you a while. If you think you use this kind of mixed spices again, make a bigger batch!
FIG SAUCE Ingredients
100g dried figs 150g red onions 150ml red wine 50ml white wine vinegar 40g caster sugar
74 Reflections February 2024
Method
Peel and finely dice the red onions. Dice the dried figs into halfa-centimetre cubes. In a sauce pot, add all the ingredients and simmer until it is a glaze (20-30 min medium heat) If you want a smoother consistency, you can blend the sauce, or alternatively leave it chunky. Serve hot.
GOAT’S CHEESE HERITAGE POTATO TERRINE Ingredients
300g sweet potatoes 300g purple potatoes 300g Maris piper potatoes 250g goat’s cheese 2g sea salt 1g black cracked pepper 35g maple syrup 60g double cream
Method
Peel the potatoes then, using a mandolin, thin slice the potatoes, keep them separately. In a large mixing bowl, add the goat’s cheese, double cream and maple syrup. Warm it up a bit in the microwave or on the stove in a little pot, as once warm it will make it easier to mix. Add salt and pepper to taste. Using a tray with some oil and baking paper, arrange the purple potatoes in layers on the tray; then add the goat’s cheese mix every 3rd or 4th layer. Continue with the sweet potatoes, and then finish with the white potatoes. Bake in the oven at 170 C for 30-40 min until is cooked: use a skewer to check the potatoes are cooked Portion into 150g-170g per serving. This can be prepared in advance and reheated (8-10 min at 180C in the oven)
To advertise call 01246 550488