Tag: recipe

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

* * *

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