RECIPES FROM WORKSHOP ONE -Jenny Beard,THE EATING QUALITIES OF HEREFORD BEEF
Jugged Steak – serves 4
This recipe found in Aunt Edith’s hand written receipt book of 1844 is a simple and ‘homely’ dish to prepare.
1kg diced shin of beef
3 tbs plain flour
2 tbs beef dripping (or oil)
1 medium sized onion studded with 4 cloves
Piece of lemon zest
3 sprigs fresh thyme and 1 sprig rosemary
4 stalks finely sliced celery
1 tbs mushroom ketchup
250g sliced wood mushrooms (optional or substitute chestnut mushrooms)
The meat will have made its own gravy. Serve with crusty wholemeal or granary bread and steamed kale or any other seasonal fresh green vegetable.
Just simply delicious steak
Fillet or Sirloin steaks
For each steak 1dsp ‘runny’ honey and 1tbs dark soy sauce mixed together
Serve hot on toasted olive or sun dried tomato bread with roasted cherry tomatoes. Sprinkle tomatoes with little olive oil, balsamic vinegar, sea salt and coarse ground black pepper. Roast in a hot oven until starting to ‘wrinkle’.
Whilst the steak is resting quickly cook sliced chestnut mushrooms in the cooking juices, adding the remainder of the marinade at the end. Serve with wilted spinach.
Thinly slice the steaks and toss into a salad made with fresh salad leaves, fresh herbs (parsley, mint, coriander, chives, and marjoram), crispy cucumber, lightly steamed French beans, asparagus and sugar snap peas.
Sprinkle with a dressing made from 2 tbs crème fraiche, 1 tbs Dijon mustard, 1 tbs olive oil, ½ tbs white wine vinegar and 2 tsp sugar
Martlemass Beef
St Martins Mass, 11 November. A fair day when farm workers were hired for next season and cattle slaughtered and salted for winter consumption.
This recipe from 1664 is a lovely slow roast of spiced brisket of beef. Serve hot with root vegetables or just as delicious cold with chutney and pickles – especially at Christmas.
2 kg joint rolled and boned brisket of beef
1 tsp each of ground ginger, ground cloves, nutmeg and blade mace
1 tsp sea salt – Yns Mon
Serve with a ‘sauce’ made from 4 tsps English Mustard and 1 tsp muscavado sugar mixed with a little water to make a thin paste.
Workshop 6 Real Chicken - Mark Lloyd
The free range chickens used were supplied from Crowsmoor farm, Craven Arm North of Ludlow and the organic chickens by Roots.
Chicken in cider sauce with sage and apple dumplings
1 chicken, cut into eight pieces, try yourself or ask a butcher!!
1 large white onion, finely diced
250mls Double cream
500mls white chicken stock
250mls cider (medium)
125g butter
3 tsp Thyme flowers, picked
2 Bramley apples, peeled, cored and grated
Dumplings
½ bunch sage, finely chopped
175g Plain flour
75g suet
1 tsp baking powder
salt and pepper
1x bunch freshly chopped parsley
1 Bramley apple, peeled and cored, chopped into small dice
A glass of iced water
1. Brown the chicken pieces in a heavy bottomed frying pan
2. Place the chicken in a casserole pot on top of the diced onions
3. Add the chicken stock, cider and thyme sprigs
4. Cook in the oven for 2 hours, covered but basting at regular intervals
5. Meanwhile, make the dumplings. Mix the flour, suet, baking powder, sage and diced apple together in a mixing bowl and season generously with salt and freshly ground pepper. Add enough iced, cold water to make a firm and moist, but not sticky, dough. (TIP wet your hands before rolling your dumplings and they won’t stick to your hands!)
6. 30 minutes from end of cooking add the grated apple and the dumplings to the pan, put back in the oven uncovered.
7. To serve, remove chicken and dumplings from pan and leave to rest while you finish the sauce by adding the cream and reducing on the hob. Garnish with parsley.
Devilled Chicken Giblets
Giblets (neck, heart and liver) from 1-2 chickens
1 pinch salt and fresh ground black pepper
30g Butter
1 onion, chopped
1 garlic clove, chopped
1 tsp cayenne pepper
1 tsp Paprika
0.5 lemon, juiced
3 tsp ketchup
160ml White wine
100ml double cream
1 slice toast or wedge of bread
1. Take the giblets and separate the liver, heart and neck (chop the necks in to two pieces)
2. Cut the hearts in half and remove any grisly bits, trim the livers of any marks and sinews
3. Melt the butter, add the necks and brown them over a medium heat (5-6 mins) add the hearts and cook for 1-2 minutes, now add the livers and cook for 1-2 minutes more. Remove to a warm plate and set aside.
4. In the same pan, cook the onion and garlic until it is soft.
5. Add the cayenne, paprika, lemon juice and ketchup.
6. Add the white wine and cook for a further minute.
7. Stir in the cream and return the giblets and the resting juices to the pan. Cook for one minute, by which time the sauce will be thick and rich and the giblets warm.
8. Spoon the giblets onto the toast and serve immediately with peppery salad leaves (watercress, rocket or mustard leaf)
Wings with thyme and Berrow honey
2-4 wings per person
1 bunch thyme sprigs
Enough honey to cover
Juice of half a lemon
1. Preheat the oven to 190C/gas 5. Heat the vegetable oil in a small ovenproof frying pan. Fry the chicken wings for 2-3 minutes on each side, until golden.
2. Remove the pan from the heat and add the honey and thyme.
3. Transfer to the oven and cook for 10-12 minutes, turning the chicken wings once.
4. Arrange the chicken wings on a warmed platter and serve.
Recipe from workshop 9-Slow Breakfast - Chef Mark Lloyd cooks up the best in a locally sourced breakfast tasting. .
Wholemeal dropscones with smoked streaky bacon, honey and plums
100g wholemeal flour
1 tbsp caster sugar
1 egg
½ teaspoon baking powder
½ teaspoon cinnamon
150ml Milk
butter and oil, for shallow-frying
Borage Honey
Streaky smoked Bacon to serve, as much as you like, fried or grilled until crispy
4 President plums, cut in quarters and stone removed
1. Place the flour, sugar, baking powder and cinnamon in a mixing bowl and mix well.
2. Make a well in the centre and break in the egg. Gradually mix in the milk to make a thick batter.
3. Heat a knob of butter with a little oil in a large, heavy-based frying pan over a medium heat. Add tablespoonfuls of the batter, spaced a little apart and cook until bubbles appear on the surface. Flip them over and cook on the other side. Cook in batches until all the batter has been used up.
4. Gently warm plum quarters in a frying pan with a little butter and honey
5. Stack the dropscones with crispy bacon and drizzled with the warm plums and honey
Black pudding bubble and squeak, Bloody Mary ketchup
500g Potatoes, peeled and chopped
200g good quality black pudding, peeled and diced
1 bunch of springs onions, finely sliced into thin rings
½ bunch of chives, finely chopped
freshly ground salt and black pepper
seasoned plain flour, for dusting
Olive oil, for shallow frying
1.Boil the potatoes in lightly salted water for about 15 minutes, until just tender. Drain well and mash in the pan with a salt.
2. Add the thin spring onion rings to the mashed potatoes, if you like you can lightly fry them first, but I like a little crunch and the fresh taste.
4. Add the black pudding to the mashed potato with the chopped herbs and seasoning. Set aside to cool. (Be careful not to break up the black pudding too much, so that you get nicely sized pieces through the cakes)
5. Shape the mixture into 4 cakes. Toss in the seasoned flour to coat, shaking off any excess.
6. Heat some olive oil to a depth of 1cm in a large frying pan. Fry the cakes for about 3 minutes on each side. Remove and dry with paper towel.
7. I like to serve these with a couple of fried duck eggs and a spicy Bloody Mary, something to blow the cobwebs away!!!!
Workshop 10-Slow Sunday Lunch, with Presidium Gloucester Beef cooked by our Terra Madre chef Clive Davis
80 – 100g grated horseradish
2 1/2 teaspoons ww vinegar
teaspoon mustard
pinch of sugar
250ml cream – (crème fraiche100ml)/ (double cream150ml)
salt and pepper
Mix first four ingredients and allow to macerate for 10 mins
Stir in crème fraiche
Lightly whip cream and fold in
(can use all crème fraiche or cream if you prefer)
Add salt/pepper to taste
Yorkshire Pudding
2 eggs
150g plain flour
175ml milk
75ml fizzy water
salt
Put all ingredients into a bowl and mix with a hand blender.
Allow to stand for a couple of hours before cooking as usual