Tag: food

It’s official: More Exmoor for less money

The Exmoor Club Card scheme has officially launched.  The media release has just gone out!  Feel free to spread the word – and if you are interested in becoming an agent or a partner, please get in touch. Click here to order your card!

 

More Exmoor for less – New Scheme launched

Exmoor Club Card offers great deals across Exmoor 

 

Exmoor.–  The Exmoor Club Card has been launched with great deals across Exmoor for locals and visitors alike.  Offers range from discounted entry at local attractions through to deals on accommodation, cookery classes and locally based online stores and even web design.

Exmoor Club Cards cost £25.00 per year. 10% of the amount raised will go into a special fund which will be used to pay for a special project or event on Exmoor.  Cards are available online at www.exmoorclub.co.uk and at a growing number of local outlets.

The card scheme is part of Exmoor4all which was set up by local events & PR company CultureLine earlier this year. Exmoor4all serves as platform where the public can share their photos, stories and experiences of Exmoor. So far, the website www.exmoor4all.com has had 13,000 hits and is being followed by people from all over the world, including a number of travel blogger who engage regularly with Exmoor4all.

“We are very grateful to all our partners for joining this very exciting scheme”, explained Elke Winzer, director of CultureLine Events & Publicity Ltd. “The response to Exmoor4all has been overwhelming, and we hope that the new card will help visitors and locals to make the most of what this beautiful part of the world has to offer.”

The National Trust’s Holnicote Estate is one of many Exmoor Club Card partners, offering 20% discount on purchases in the Selworthy Tea Room and NT shop. NT Knightshayes has come on board with a 2 for 1 offer on admission.  Exmoor Zoo is another local attraction involved; local providers like Exmoor Adventure and Experience Exmoor have also joined the scheme.  A regularly updated list of offers and deals is available at www.exmoorclub.co.uk.

For more information, please contact Elke at Cultureline Events&Publicity Ltd
on 0788 1504863 or send an email to elke@cultureline.co.uk

Card design1

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: 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

* * *

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.

 * * *

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.