Chef's recipes

• Our Head Chef's share some of their favourite recipes for you to try at home.
• Stephen Robinson's Marrow Gremolata

  Ingredients
  Marrow
  Tempura Batter
  Gremolata - Equal quantities of chopped garlic, parsley and lemon zest - add a little salt.

  Method
  

  1. Peel and deseed marrow
  2. Cut into half slices
  3. Flour lightly, dip in tempura batter, blanch in fryer and drain as required. (keep separate as they will stick)
  4. Sprinkle with gremolata.
     

  
  

• Adrian Sedden's Chocolate Espresso Mousse

  Ingredients
  700gm - dark chocolate
  12 separated eggs
  60gm - melted butter
  6 shots of espresso

  Method
  

  1. Melt the chocolate with espresso and butter
  2. When cooling slightly stir in egg yolks
  3. Fold in gently the beated egg whites (mix well)
  4. Place in the fridge to set (overnight best)

  
  
  

• Peter Williams' Rice Pudding

  Serves 7
  
  Ingredients
  220gm pudding rice
  1.5 pints of milk
  1.5 pints of double cream
  100gm caster sugar
  1 vanilla pod- split and seeds added
  1 pinch of nutmeg

  Method
  

  1. Place the above in a pan and cook over a low heat until simmering - approx. 45/50 minutes (taste/adjust)
  2. remove/chill loosened with a little warm water.
  3. Place in dishes and re-heat with brown sugar as required.

  Serve with cold plum jam.
• Paul Woodward's Salmon

  Ingredients
  Smoked/sliced salmon
  Fishcake
  Poached fresh salmon
  Yellow chilli and basil sauce
  Lemon wedge
  Japennese breadcrumbs

  Method
  

  Potted Salmon -
  

  1. Add creme fraiche to the poached fresh salmon to gently bind.
  2. Add lemon juice, salt and pepper.
  3. Chop chives and add.
  4. Place gently in a jar.

  Fishcakes -
  

  1. Add equal quantities of dry fresh mash and poached salmon.
  2. Season and add fine diced chilli and chopped coriander to taste.

   

• Stephan Robinson's Duck Confit
  Ingredients
  Duck Leg Confit
  Butter Beans
  Sundried tomato paste
  Chorizo
  Creme Fraiche
  
  Method
  

  1. Cover duck with duck fat, three whole cloves of garlic and a bunch of thyme.
  2. Place duck skin side down and warm gently on oven to crisp up.
  3. Mix beans with creme fraiche, sun dries tomato paste, chorizo and touch of cream.
  4. Place in a gratin dish and serve.
• Doug Hargreaves Lancashire Rarebit
  Ingredients
  Lancashire Rarebit -
  Grated Lancashire cheese
  Nutty Black Ale
  beer mustard
  English mustard
  2 whole eggs
  
  Landcress
  Bread
  Ale and blasamic sauce
  Parsnip crisps
  
  Method
  Cut and toast bread
  Spread with rarebit
  Mix landcress with glaze
  add glaze and rapeseed oil.