CUSTARD TART 

Who doesn’t love a custard tart? There’s something rather nice about that “just set” cold custard with a hint of nutmeg running through it! 

I’ve been asked ” how will I know when my tart has set?” 

My answer is, when you gently shake your tart, and you see a gentle wobble, your tart is ready!! 

But realistically all Eggs will behave differently and have slightly different strengths, I’ve tried to give a recipe that will set without any problems, but if your tart seems to be still liquid, just continue to cook, checking at regular intervals 

This recipe will make a 20cm tart, serving 8-10 people 

SHOPPING LIST 

225g plain flour 

Pinch of salt 

150g of cold butter 

75g of icing sugar 

1 egg yolk 

1 whole egg 

1 teaspoon of grated nutmeg 

FOR THE FILLING 

500ml whipping cream 

75g of caster sugar 

8 egg yolks 

Good pinch of grated nutmeg 

METHOD 

1. Preheat the oven to 180c 

2. In a food processor, pulse the flour, nutmeg,butter, sugar, salt and butter together until it resembles bread crumbs 

3. Add the egg and yolk and pulse to bring together 

4. Tip onto a work surface and bring together, don’t over work, wrap in cling film and place in the fridge for about an hour 

5. Grease your tin, roll out the pastry and line the tin, over hang some pastry to allow for shrinking 

6. Now line with grease proof paper and fill with baking beans or rice 

7. Bake for 15 minutes and remove from the oven, and remove the beans 

8. Turn down the oven to 130c 

9. Bring the cream to the boil, whisk together the egg yolks and sugar, gently pour the cream over the egg mixture and mix well 

10. Pour the custard mix into the pastry case, sprinkle with grated nutmeg and bake for 35-45 minutes until the tart has set 

11. Allow to cool

I think that this custard tart eats really well at room temperature for the best flavour 

Happy cooking 


Jon 



Advertisements

TURBOT WITH CURLY KALE AND SEA TROUT GRAVADLAX SAUCE 

I love turbot, in my opinion one of the best fish, it is rather expensive, in recent years turbot has been farmed quite successfully, bringing the price down a little, you could use halibut, cod or another one of my favourite fish Hake 

I’m also a huge fan of curly kale, it was only ever used as livestock food years ago, suddenly became extremely fashionable, and as usually happens when something becomes fashionable, became extremely unfashionable! But I still love it and use it whenever I can 

There is a lot going on in this recipe, it takes some preparation, but because of the rather lavishness of the dish I’d keep it for a special dinner with friends 

This recipe will serve 4 people 

SHOPPING LIST 

4 x 175g Turbot fillets 

1 bag of curly kale, washed and shredded 

1 tablespoons of toasted sesame seeds 

A good splash of rapeseed oil 

A good squeeze of lemon 

FOR THE SEA TROUT GRAVADLAX

20g of course sea salt 

20g of caster sugar 

A good pinch of cracked pepper

A good splash of brandy 

500g of sea trout, skinless and pinboned 

FOR THE SAUCE 

1 shallot finely chopped 

A good splash of brandy 

A pinch of brown sugar 

A good splash of white wine vinegar 

A good splash of white wine 

200ml of fish stock 

200ml double cream 

1 tablespoon of Dijon mustard 

Freshly chopped dill


METHOD 

1. You’ll need to make the sea trout gravadlax about 8 hours before you want to use it, all you need to do is mix together all the gravadlax ingredients and spread this mixture over the sea trout, wrap in cling film and place in the fridge 

2. For the sauce, melt a small knob of butter in a pan and add the shallots, brandy and sugar, cook until reduced, now add the wine and the vinegar and reduce to a syrupy consistency 

3. Add the stock and reduce by half 

4. Add the cream and mustard, season and gently simmer 

5. Season the turbot and gently steam for 8 minutes 

6. As the turbot is steaming, melt a knob of butter in a pan and add the washed curly kale, stir and add a splash of water to create steam 

7. Season the curly kale and add in the sesame seeds 

8. Taste the kale, it should still have a slight bite 

9. Divide the kale between 4 warm plates 

10. Dice up about 100g of the Cured sea trout ( you can use the rest to enjoy at another time) 

11. Add the sea trout to the sauce with some chopped fresh dill

12. Mix together the rapeseed oil and squeeze of lemon 

13. Drain the turbot and sit on the curly kale, spoon some of the sea trout sauce around the turbot, drizzle some of the lemon oil around and serve immediately 


Happy cooking 

Jon 


GLUTEN FREE STEAMED LEEK AND CUMBRIAN CHEDDAR CHEESE PUDDING 

I’ve made a conscious effort to try whenever possible to make our dishes at the Rosehill Theatre Restaurant Gluten free, it really isn’t as difficult as you’d imagine, this recipe is reasonably simple, with just a few ingredients, you can if you want add other things to it, mushrooms, peppers etc 

This recipe is absolutely delicious and will satisfy even the most staunch meat eaters amongst us, and with the added bonus of being gluten free and vegetarian 

This recipe will make 4 puddings 

SHOPPING LIST 

225g of sliced washed leeks 

225g of gluten free self raising flour 

A good pinch of salt 

100g of vegetarian suet

200g of Good extra matured Cumbrian cheddar, grated 

150ml of water 

Ground black pepper 

METHOD 

1. Blanch the leeks in boiling salted water for 1 minute, drain and allow to cool 

2. In a bowl, sift the flour and salt, mix in the suet, a good pinch of pepper and 3/4 of the grated cheese 

3. Add the cool leeks and enough cold water to form a soft dough, don’t over work the dough 

4. Lightly flour and butter one large, or four smaller pudding basins 

5. Fill each basin half full with the mixture, place more grated cheese in the centre, and top with more mixture 

6. Press down gently and cover your basins with pleated buttered foil, and secure 

7. Steam for 1 3/4 hours, the pudding should be firm to the touch 

8. You can serve these puddings as they are or with a unctuous cheese sauce with a touch of added English mustard 

Happy cooking 


Jon 




PIGEON FAGGOTS WITH RICH WILD CRAFT BREWERY WILD TOWERS CURIOUS PALE ALE REDUCTION 

Traditionally the faggot would have been a way of using up bits of offal from pigs, sheep and cattle, a sort of warm pate, and they’d be wrapped in caul fat to keep them bound together,

This recipe has come about because of a couple of reasons, one, to use the fantastic selection of beers made by Wild Craft Brewery, and two, I’ve seen them on menus called everything other than a faggot! I don’t quite understand why, but they are what they are, a faggot, and a delicious one at that,

I’ve gone slightly Cheffy by using pigeon, it’s an idea for the Wild Craft Brewery, i’m using a pale ale called Wild Towers, they use an ancient herb called Yarrow, and this adds an extra dimension not only to the beer, but, also to the dish.

The recipe takes a little time, but the effort is well worth it, get hold of whole pigeon and use the carcasses to make the stock for the sauce 

This recipe will make 12-14 faggots

SHOPPING LIST 

1ltr of stock (use the carcasses for this)

8 pigeon breast 

2 skinless chicken breast 

Approximately 225g of pigs caul (soaked in cold water)

175g of belly Pork (this will make the faggots moist)

100g of chicken livers 

1 large shallot finely chopped 

1 clove of garlic finely chopped 

4 sprigs of thyme lightly chopped 

A good splash of brandy

A good splash of Madeira 

1. Egg white 

150ml of double cream 

Seasoning 

FOR THE RICH PIGEON SAUCE 

A sprig of fresh thyme 

4 juniper berries 

1 clove of garlic 

250ml of Wild Craft Brewery Wild Towers Curious Pale Ale 

500ml of the pigeon sauce 

 

METHOD 

1. Start by making the sauce, reduce the stock by about 3/4 , this will give you a thick jus

2. Now place the thyme, garlic, juniper berries and beer into a pan and boil to reduce by 3/4, add the pigeon jus, bring to the simmer and pass through a fine sieve, set aside 

 

3. For your faggots, Remove the skin from the pigeon breasts, you can if you have one, mince on a fine mincer, but a food processor is fine, blitz the pigeon breasts and chicken breasts until nice and fine, transfer to a bowl 

4. Now blitz the belly Pork and chicken livers until fine and transfer these to the bowl 

5. Put the shallots, garlic, thyme, Brandy and Madeira into a pan and reduce until the liquid has almost gone. Set this aside to cool 

6. Make sure that all of the mixes are cold, add the shallot mixture to the meat mixture, season well with salt and pepper, add the egg white, mix well, now add half the cream, the mix should be quite firm, leave the mix to chill for 2-3 hours

7. Once chilled you can now shape the faggots, divide the mixture into equal sizes 

8. Cut the caul into equal size and wrap each faggot really well in the caul 

9. You can now cook your faggots, heat a small amount of oil in a frying pan and cook the faggots until well sealed and golden 

10. Now gently transfer the faggots to the remaining stock and poach for 15 minutes 

11. Remove the pan from the stove and allow your faggots to cool in the stock, this will keep the faggots really moist 

12. To serve, reheat the faggots gently in the pigeon sauce until hot

I’d serve these little tasty things with some creamy mashed and cabbage, and a bottle of Wild Craft Brewery wild Towers Curious pale Ale

 

Happy cooking 

 

Jon 


HOMEMADE SPICY SAUSAGES 

To be honest this isn’t as difficult as you would imagine, there are some very good sausages out there, I’m a huge fan of Woodalls of Waberthwaite Cumberland sausage, but being able to make your own is a fantastic thing, you will need some sausage casings, natural or synthetic, I prefer natural but this is entirely up to you, you can ask your butcher or get them online 

The flavour is another personal taste option, experiment with flavours, and I really do mean experiment, the recipe I’m sharing here is loosely based on a chorizo, but only loosely, I usually use a mixture of Pork shoulder and Pork belly, as the fat to meat ratio works quite well, you’ll need a certain amount of fat to keep your sausage moist, I’m using Pork here, but you can use Beef, chicken, game etc just remember fat! 

You can if you’re feeling flash invest in a sausage machine, but with a little effort you can easily make your sausages with a robust piping bag 
INGREDIENTS 

500g of course minced Pork belly

500g of course minced Pork shoulder 

4 cloves of garlic finally chopped 

4 teaspoon of crushed fennel seeds 

4 teaspoon of dried chilli flakes 

4 teaspoon of hot smoked paprika 

A good splash of red wine vinegar 

A splash of rapeseed oil 

Plenty of seasoning 

Natural casing 

METHOD 

1. Soak your casings as per the suppliers instructions 

2. In a pestle and mortar grind the fennel seeds as finely as possible 

3. Mix together the belly and shoulder of Pork 

4. Now mix in all of the ingredients, and a generous amount of salt and pepper,continue to mix until all the ingredients are mixed well 

5. Taste test by cooking a small amount 

6. Fit your piping bag with the largest plain nozzle you have

7. Feed one end of the casing onto your nozzle, and tie a knot in the other 

8. Carefully fill your piping bag with the sausage mixture 

9. Gently fill the sausage casing evenly 

10. Continue until you have used all of the sausage mixture 

11. Carefully twist the casing at approximately 6in gaps to form your sausages 

12. Leave them for about an hour and then their ready to cook 

13. I’d leave them for 2-3 days for the flavours to develop 

Give this recipe a whirl, it really is easier than you think 

Happy cooking 


Jon 



GLUTEN FREE CHOCOLATE BROWNIES 

This is such a simple recipe, and I’d put my money on that people won’t be able to tell the difference! 

The recipe has come about purely through menu development for the restaurant, I’ve made a conscious decision to make the recipes gluten free, if only to prove that gluten free doesn’t have to mean boring and monotonous 

So I’m hoping you’ll give this recipe a whirl and prove me right!! 


SHOPPING LIST 

150g of good quality 85% cocoa solids dark chocolate
170g of unsalted butter

3 large eggs

150g of golden caster sugar

150g of dark muscovado sugar

150g  of ground almonds

2 teaspoon of vanilla extract

85g of chopped mixed nuts 

METHOD 

1. Preheat oven to 180c

2. Lightly grease a 9 inch baking tin and line with a piece of grease proof paper on the bottom.

3. Break the chocolate into small pieces and place in a heat proof bowl along with the butter. 

4. Place the bowl over a pan of barely simmering water and leave to melt.

5. Beat the eggs in a bowl until lightly pale 

6. Gradually add the sugars into the mixture until pale and thick 

7. Stir in the melted chocolate mixture and the vanilla extract.

8. Fold in the ground almonds and the chopped mixed nuts 

9. Spoon the mixture into the prepared tin and bake for about 35 minutes ( remember that the brownie should be gooey not firmly set) 

10. Leave to cool slightly before removing and cutting into squares.

Now I’m pretty partial to this piece of chocolate heaven, served warm with raspberries and clotted cream, you can’t beat it 


Happy cooking 


Jon 



SPICY CHICKPEA SCOTCH EGG 

Trust me these little things taste amazing, you can eat them hot or cold, great way of introducing the kids to different flavours, 

This recipe came about because of our visit to the Rosehill Theatre by HRH The Prince of Wales, We presented him with a hamper which had all manner of tasty things in, one of which was this, although he did comment that I’d cheated for using quail eggs!! 

They may even make their way onto the menu, as someone said that they couldn’t tell there was no meat in them 

This recipe will make 6 scotch eggs 

SHOPPING LIST 
8 free range large eggs, at room temperature

A good splash of olive oil

1 red onion, which has been finely chopped

4 cloves of garlic,which have been crushed

2 carrots, which have been peeled and grated

1 red pepper, which has been deseeded and finely chopped

2 x 400g tins of chickpeas, drained

2 tsp sweet smoked paprika

2 tsp chilli flakes

Salt and pepper

A splash of milk

100g flour, plus extra for dusting

100g dried panko breadcrumbs ( you can find this in your supermarket) 

1 tsp cayenne pepper

1 tablespoon of sesame seeds ( optional but worth adding)

METHOD 

1. bring a pan of water to the boil, carefully lower 6 eggs in, and then simmer for 6 minutes. When done, place them into a bowl of iced water. 6 minutes will give you beautiful runny yolk, if you want them hard boiled, cook for 8-9 minutes 

2. Heat a splash of olive oil in a pan and soften the onion, garlic, carrots and red pepper. 

3. Roughly crush the chickpeas with a fork, or pulse in a food processor, but don’t over pulse, you still want texture 
4. Stir the smoked paprika and chilli flakes into the vegetables and now combine them with the chickpeas. 

5. Season to taste and cool. 

6. Arrange yourself three bowls, one with two eggs beaten with a splash of milk, the second, the flour, seasoned with salt and pepper, the third with a mix of breadcrumbs and cayenne pepper and sesame seeds. 

7. Carefully peel the eggs and roll each one in flour.
8. Divide the chickpea mixture into three balls, then halve each ball so that you have 6 equal size balls 

9. Cut two approximately 20cm squares of clingfilm, put a ball of mixture on top of one square and flour lightly. Put the second square of clingfilm on top, then roll out the mixture until you have a circular piece large enough to encase an egg.
10. Carefully lift the top piece of clingfilm and put an egg in the centre of the mixture, then bring up the edges of the bottom piece to encase the egg. Using your hands  bring the mixture together around the egg until you have a smooth ball. Roll the ball first in flour, then in egg, then breadcrumbs. Repeat the egg and breadcrumb stages, then refrigerate for 30 minutes or till required 
11. Heat your fryer to 160C, or preheat your oven to 180c, Gently lower in the eggs and for 5-6 minutes, Drain on kitchen paper and season. If you don’t have a fryer, bake them in the oven for 15-20 minutes 

12. Now you can eat these straight away warm, or leave to cool, they’ll be perfectly fine, I would serve these beauties with some Hawkshead Relish Kashmiri Chutney, Absolutely wonderful 
Happy cooking 
Jon