Category: Recipes

Recipe: Naughty winter treats

Seriously simple stewed apples

Reblogged. Posted on November 17, 2013 by Sarah Howells  in her blog, The Gluten Free Blogger
Soft, sweet apples in a sticky, toffee-like sauce with creamy vanilla ice cream melting through – sound like heaven? Trust me, this warming dessert will leave you feeling content on even the coldest winter night. Smelling the cinnamon wafting through the house as Mum made a non-gluten-free apple tart earlier, I knew I had to make something equally delicious.

Apples to me are the epiphany of autumn, be it in a comforting apple crumble or a fancy upside down cake. I don’t really like eating apples just on their own but I love cooking with them. So if you fancy something a bit naughty to eat which is a bit like a giant hug in a bowl, give these seriously simple stewed apples a go.

Pure heaven in a bowl.

Seriously Simple Stewed Apples

(Serves two – or one very hungry person…)

  • 2 apples
  • 2 tbsp dark brown or demerara sugar
  • Enough cold water to just cover the apples
  • 1/2 tsp cinnamon
  1. Peel and core the apples and chop into bite-sized chunks
  2. Add to a pan, pour over the water and add the sugar and the cinnamon
  3. Bring to the boil
  4. Simmer for approximately 5 minutes
  5. Turn up the temperature so the mixture is boiling – keep on a high heat until the moisture boils down into a syrup
  6. Pour into a bowl, add a dollop or ice cream or clotted cream, and enjoy…

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Recipe: Roasted ray wing with black butter, capers and parsley

This is another recipe of Jack Scarterfield, Chef at The CulboneJack Scarterfield

“This is one of my all-time favourites . I first saw this dish cooked by rick stein around 20 years ago, it inspired me to cook fresh fish and have done ever since!”

 

Serves 2

Ray700g ray wing skinned cut into 2 pieces your fish monger will don this for you

(Also known as skate)

100g salted butter must be salted

50g capers rinsed of any salt

1 table spoon of chopped parsley

Salt and pepperCapers

50ml red wine vinegar

1 lemon

olive oil for frying

 

Method

Heat a non stick frying pan on medium to hot heat, season fish with salt and pepper.

Add oil to the pan just enough to coat the bottom. Heat until lightly smoking, add fish thick side first (this will be the presentation side) and fry until golden brown (do not shake pan or if stuck just leave it for a further minute) – turn fish and fry again using same method.

Transfer to an oven proof tray and roast for 4/5 minutes depending on the thickness. Check if your fish is cooked (take a small knife and drop through the thickest part of the fish – if the knife goes through the bone in the middle it’s cooked).

For the sauce, heat butter in small pan on high heat until dark brown (not black), add vinegar, capers and chopped parsley .

Pour sauce over fish and enjoy!

I  like to serve serve this with mash and sautéed spinach

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Recipe: Devon Red Beef Shin and Exmoor Ale Stew

Ingredients

Ruby Reds on top of Porlock Hill

Red Devon Beef Shin (whole or ask our butcher to dice it for you)

Carrots, Parsnips, Onions

Thyme, Rosemary

Exmoor Ale, English Mustard, Plain flour, Olive Oil, Salt and pepper.

thyme

Method

Pre heat a large, heavy based pot until it is smoking hot.

Add the olive oil followed by the devon red beef and allow it to sear off.

 

The beef will release water, keep searing until this water evaporates and the beef maintains its beautiful rich red colour.  Add the onions, diced carrots, diced parsnips, thyme and rosemary.

 

Exmoor AlesAfter approximately 10 minutes of simmering add one table spoon of English mustard and a small amount of plain flour to thicken the mix.  Continue simmering together and mix well adding the Exmoor ale gently to the mix.

 

Gently bring to the boil, once reached turn the heat completely down to simmering point for 1.5 to 2 hours until tender.

 

Serving suggestion 

 

Creamed mash potatoes lends itself perfectly to this stew, perhaps add a little cheese such as bath blue to compliment the stews flavour perfectly.  Another perfect accompaniment is some roasted vegetables…….

A perfect Exmoor hearty stew. Enjoy!

Jakub

 

 

Recipe: Goulash Hungarian Style

Norbert Dobos, one of the chefs at The Culbone, has kindly provided us with this recipe.

paprika schoteServes 4-6

Ingredients: 500 g beef shin cut into small cubes, 1-2 onion diced , 1 spoonful oil, 1 spoonful Hungarian paprika, 2 clove of garlic crushed, 1 teaspoon of caraway seed , black pepper, salt, 1-3 bay leaf, 1-2 carrot diced, 1 Hungarian green pepper (zöldpaprika) diced, 2 tomatoes finely chopped, celery leaf, parsley chopped, 1-2 parsnip diced, 3-4 potatoes diced,200ml beef stock

1. Add a good splash of oil to a large pan and gently saute the onions, garlic and pepper until softened. Add the beef and continue to cook until the meat is browned and the vegetables are cooked. Stir in the paprika and cook for 2 more minutes (be careful with a paprika do not burn it), then add 200ml of the beef stock. Bring to the boil and cook until reduced by half. Add the parsley,celery leaf, caraway seeds, the tomatoes and season well.
2. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes,carrot,parsnip plus any remaining stock and a little water if it’s looking too dry, and simmer until the vegetables are cooked. Serve fresh bread,or if you like  with hot chili pepper  (dried or sauce).

Note: The best way of this dish when make it outdoor, in three legged hanging stew-pot, over fire.(bogracs)

200px-Gulyas080PS: If you like Goulash, but prefer if somebody else cooks it for you, then come to The Culbone tonight, 26 February, for their Hungarian Night. More info on the website.

Recipe: Pheasant Chowder

Serves 8

Ingredients

4 whole breasts of pheasant

250g diced pancetta

1 whole onion

3 carrots

3 cloves of garlic

thyme/parsley

rosemary

1 tbs English mustard

1tbs Worcester sauce

600ml double cream

Method

In thick based smoking hot pan start to caramelise pancetta, until a golden colour.

Add diced onion, grated carrots, chopped garlic and all the herbs.

When the onion is nicely coloured and tender, add diced pheasant breasts.

5 minutes after adding the pheasant add a splash of Worcester sauce, together with the mustard.

Following this you need to add the double cream and cook no longer than 20 minutes.

Served best with a fried (Duck, Quail or Chicken) egg, with some nicely toasted sour dough bread.

Absolute Exmoor perfection!

Thanks to Jakub from The Culbone to let us have this recipe!

 

Recipe: Venison Carpaccio with foraged wild mushrooms, wild leaves and black truffle cream

Serves 4venison

1 whole fillet of venison well-trimmed

200g wild mushroom (brush off any dirt)

2 table spoons crème fraiche

1 black truffle half thinly sliced and half grated

200g washed wild salad leaves

1 table spoon olive oil

1 tea spoon white truffle oil

Salt and pepper

Method

Heat a dry non-stick frying pan for 2 mins until you can see smoke coming off the pan.

Brush the venison fillet with olive oil, salt and pepper, sear the fillet in the pan, rolling it around to seal in all the juices and set to one side.wild20mushroom

Sauté the mushrooms in olive oil for 2 mins until golden and sweet.
trufflesMix the grated truffle with crème fraiche.

To serve take a large board or platter, thinly slice the venison and lay down in no particular order, scatter over the mushrooms and the wild leaves .

Dress the dish with the truffle crème fraiche, sea salt,pepper and truffle oil

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Jack Scarterfield, Executive Chef at The Culbone, kindly provided this recipe.  If you’d rather sit down to a prepared meal instead of slaving over a hot stove, then book a table at Exmoor’s highest restaurant with rooms. You can also join Jack at his Exmoor Cookery School.

Coockery School

Recipe: Roasted pheasant breast with Somerset cider and colcannon

Jack Scarterfield, chef at The Culbone, who is also one of the owners, has kindly sent us this recipe.

Born in Bath, Jack’s journey in search of excellent produce has taken him all over the world. He returned to Somerset to share his passion with you. The fabulous cooking skills (and secrets) of Jack Scarterfield can now be yours!

“I love the game season on Exmoor.  We are surrounded by stunning produce from pheasants to wild rabbits, beautiful venison that you can see running through the moor and delicate sweet partridge which is my favourite at the moment. It’s not just the great game I have on the door step that excites me, it’s all the lovely hearty seasonal veg that goes with it, local foraged wild mushrooms, truffles, curly kale and wild berries all great friends with most of the game.”

Roasted pheasant breast with Somerset cider and colcannon

Serves 4cideraples_1816403b

2 whole pheasants, breast removed, skin left on

4 peeled, boiled and mashed Maris piper potatoes

2 large handfuls of very finely sliced curly kale

1 large onion studded with 6 cloves

2 bay leaves

1 stick of celery

1 carrot

200ml double cream

Half pint Somerset cider (we use Thatcher’s)

50 g cold diced butter

Seasoning

Method

First make your sauce by roasting the pheasant legs and carcass for 30 mins to give flavour and colour. Then add to a large sauce pan with the celery, carrot, onion and bay, cover with water and boil for one hour. Drain off the stock discarding the bones and the veg, reduce stock for a further 20 mins, then add cider and cream.  Reduce again by half and put to one side.

To cook your pheasant you will need a non-stick pan on medium heat. Brush the pheasant with olive oil and season well with salt and cracked black pepper. Place skin side down into the pan and cook for 4 mins until gold brown, then turn over and switch off the heat.

To finish your dish, warm up your mash adding the kale – the heat from the mash will be enough to cook the kale.  Season and place into a warm serving bowl.

Warm up the sauce, whisking in the cold diced butter to thicken, add the pheasant to finish cooking for one minute and serve on top of the colcannon.

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The Culbone
Porlock
Minehead
TA24 8JW

Tel 01643 862 259

www.theculbone.com

click here to email The Culbone

Directions

The Culbone is situated on the A39 between Porlock and Lynmouth. We are the Highest Restaurant on the whole of Exmoor, so the driving experience is breathtaking with dramatic scenery. We look forward to welcoming you.