champagne and forks

RECIPES FROM OUR RECENT COOKERY DEMONSTRATION AT FLAVOURS FOOD FESTIVAL 2013

EMMERDALE FARM SHOP, DARSHAM AND THE CROWN AT WOODBRIDGE

Jeremy Thickitt, Grazier-Butcher of Emmerdale Farm Shop at Darsham and Tony Roberts, our Sous Chef from The Crown At Woodbridge spent an hour butchering and cooking the different joints from beef from a rearquarter of Suffolk Red Poll cattle.

SEARED PEPPERED FILLET OF BEEF WITH PICKLED WALNUTS, QUAILS EGGS, WATERCRESS AND SUFFOLK BLUE CHEESE DRESSING (will serve 4 – 6)
Our local take on the Italian raw beef classic, carpaccio, this is an easy starter to have prepared in your fridge for when guests unexpectedly come round.
200 – 300g piece of whole beef fillet
1 tbsp oregano
1 tbsp coarse ground black peppercorns
1 tsp sea salt flakes, crushed
Mix the last three ingredients together and scatter over a chopping board. Take your fillet, dry on kitchen paper if damp, roll in the coating until well covered all over. Clingfilm tightly and refrigerate for a few hours to marinate.
Take a very hot lightly oiled frying pan and cook each side for approx. 45 seconds until seared all over but not cooked.
Carefully wrap tightly in clingfilm and chill. When required, place in the freezer for an hour or two until very firm but not frozen.

VINAIGRETTE
1 tbsp wholegrain mustard
1 tbsp runny honey
2 tbsp Aspall cyder vinegar
6 tbsp local rapeseed oil
Whisk together and season to taste with sea salt and freshly milled black pepper.

BLUE CHEESE DRESSING
65g Suffolk Blue cheese, crumbled
2 tsp white wine vinegar
2 tbsp milk
2 tbsp sour cream
2 tbsp mayonnaise
Quarter tsp caster sugar
Liquidise together until emulsified and then season to taste.

TO SERVE
Pickled walnuts,  3 or 4 slices per person
Quails eggs, hard-boiled and peeled, 3 or 4 halves per person
2 large handfuls of trimmed watercress
Take the firm semi-frozen beef out of the freezer, remove clingfilm and carve very thinly with a sharp carving knife. Lay out slices around edge of starter plates.
Dress watercress with sufficient vinaigrette to coat and place in centre of plates.
Scatter walnuts and eggs over the beef and drizzle with blue cheese dressing. Serve.


CORNED BEEF HASH WITH FRIED DUCK EGG AND PARSLEY DRESSING
A tasty simple lunch dish, this eats well with home-made granary bread and proper tomato ketchup such as Stokes or Tiptree. It uses salt beef or real butchers’ corned beef, not the ghastly pink tinned stuff. The beef needs to either be bought pre-cooked or slowly braised with onions, carrots, leek, celery, peppercorns, parsley stalks, thyme, garlic and bay leaves, covered with beef stock, for around 6 hours until it starts to fall apart; remove the beef, and chill it until required.

PARSLEY DRESSING
2 tbsp white wine vinegar
6 tbsp rapeseed oil
Flat leaf parsley, finely chopped
Whisk up together and season to taste

Local rapeseed oil
White or red onions, diced
Unsalted butter, diced
Cooked potatoes, peeled and cut into large dice
Cooked salt beef or butchers’ corned beef (not the pink tinned stuff), cooked and shredded
Sea salt and black peppermill
Worcestershire sauce
Wholegrain mustard
Flat leaf parsley leaves, shredded
Duck eggs
Butter
In a hot pan, drizzle some oil and fry onions until lightly browned and softened, turn up heat, add more oil and a few butter dice, add in your potatoes and fry quickly until browning. Season and stir in Worcs. sauce and mustard to taste. Toss in your shredded beef and fry together, turning over every minute to heat through.
Meanwhile fry the duck eggs in rapeseed oil and butter and serve on the hash, once it is hot and browned; drizzled with the parsley dressing. Serve.


STICKY ORIENTAL BEEF WITH ASIAN SLAW
A fun dinner party starter, this can be as spicy as you like it, add in some simple noodles or a favourite rice recipe to make it more substantial for a main course.
300g trimmed sirloin steak, cut into short thin strips
1 tbsp dark soy
1 tbsp runny honey
Half tbsp sweet chilli sauce
Mix last three ingredients together and fold in beef well, chilling until required to marinate.

ASIAN SLAW
DRESSING
If you need less dressing, halve the ingredients. Chilli content is flexible, use more if you like or take out seeds if you want it milder.
125ml white rice vinegar
125ml rapeseed oil
Juice of two limes
2 tbsp sesame oil
1 tbsp root ginger, peeled and finely grated
1 red chilli, finely chopped (seeds in or out to taste)
1 tbsp palm or Demerara sugar
Whisk together and season to taste.
You want to end up with a handful of the vegetable mix per serving.
Chinese leaf, red cabbage, red onion, pak choi – all finely shredded
Spring onions, finely shredded diagonally
Carrots, cut into fine julienne batons
Mangetout, shredded diagonally
Beansprouts
Coriander leaves, left whole
Mix up the prepared slaw vegetables and coat with the dressing. Chill to marinate.

TO SERVE
A large handful of salted peanuts, pulsed coarsely in a processor.

In a very hot pan, stir fry the drained beef until nicely caramelised (we want it to keep moist inside so don’t overcook).
Serve alongside the slaw (best to decant slaw with a slotted spoon to remove excess dressing) and scattered with peanuts.