Grubs up with Simon Rimmer
The autograph hunters were out en force for celebrity chef Simon Rimmer who gave an expert demonstration at the Chester Food & Drink Festival.
In his first demonstration of the day, Simon cooked a main course of duck with Madiera sauce, shallots, garlic, spring onion and rosti with watercress.
For dessert, Simon created a heavenly cheesecake with charcoal biscuits, ricotta cheese, raisins soaked in vodka and poppy seeds on top.
In the later afternoon session, Simon cooked blackstick and black pudding roulade and gooey, chocolate and fudgey pudding (see full recipes below).
Television star Simon, 42, has a book out called “Accidental Vegetarian” and “Rebel Cook” comes out in October. Simon, who appears on Grubs Up, Saturday Kitchen and will shortly be appearing on tv programmes Great British Menu and Sunday Brunch, packed the Taste Marquee.
Simon owns a vegetarian restaurant in south Manchester.
Ends: 144 words
RECIPES:
Duck with Potato Rosti
Ingredients
2 large baking potatoes 3 finely sliced spring onions, finely sliced 1 clove garlic, crushed Salt and pepper
2 duck breasts Salt and pepper
Sauce
2 finely sliced shallots Good glug of sweet Madiera Good glug of fresh chicken stock 25g cold butter
Method
Boil the potatoes in their jackets for exactly 7 minutes, cool a little, then peel. Grate coarsley, add the onion, garlic and lots of seasoning
Mould into ‘rostis’, chill for 20 minutes, then fry for 4 minutes on each side until crisp and golden. Drain on kitchen paper
Place the scored duck, skin side down into a cold pan. Turn on the heat and cook for about 6 mins on medium heat, tipping away the fat that comes out (save this for roast potatoes, or chips)
Flip over, then back onto the skin side and cook in an ovenproof dish at 200c for 8 minutes, allow to rest
Sauce
Fry the shallots gently in the duck fat until soft. Add the Madeira and reduce by half, do the same with the stock. Season and whisk in the butter
To serve
Slice the duck into 3, sit on top of the rosti and spoon around the sauce
Blackstick and Black Pudding Roulade
Serves 4
Roulade
7 eggs – separated 65g butter 90g flour Salt and pepper Big handful of roughly chopped basil 400ml milk – warmed 100g Parmesan – grated
Filling
400g tub ricotta 225g crumbled Blacksticks blue cheese Sprinkle of sun-blush tomatoes Salt and pepper
Other bits
12 pieces of vegetarian black pudding Oil to fry Handful of baby spinach 30g butter
Jam
3 finely sliced red onions 30g butter to fry 1 clove garlic 125g sugar 100ml red wine vinegar Extra virgin olive oil to let down
Method
Roulade
Melt the butter and add the flour, cook for 3 minutes. Add the milk a little at a time to make a roux. Season well, then mix in the yolks
Beat the whites until they’re stiff, fold in gently and carefully, so you keep as much air as possible, then mix in the basil
Spread onto a greased lined trays (450mm x 300mm) top with grated Parmesan and cook for 15 minutes at 200c/400f/Gas No 6 until springy and risen
Turn out and cool
Filling
Spread the seasoned ricotta on each base and add the Blacksticks blue cheese and tomatoes. (leave a gap at top and bottom). Roll up and wrap in greaseproof and foil – chill
To serve, cut into 8 pieces and cook at 200c for 10 minutes to heat through, then finish under a grill
Black Pudding
Simply fry in med/hot oil until crisp, drain on kitchen paper.
Jam
Gently fry the onion and garlic in the butter until golden and caramelised. Add the sugar and vinegar and bring to the boil, then simmer for 40 minutes until nice and thick. Season and thin with a little olive oil
Spinach
Simply wilt the spinach in a little butter and season well.
To serve – sit some wilted spinach on a plate, then top with the roulade. Place 3 pieces of black pudding around and spoon some dressing between
Vodka, Sultana and Poppy Seed Cheesecake
Serves at least 12
Base
225g charcoal wafers 150g melted butter 30g icing sugar
Topping
100g sultanas, soaked overnight in 100ml lemon vodka 800g ricotta cheese 400g cream cheese 150g sugar 6 eggs 1 vanilla pod About 30g poppy seeds
Method
Crush the crackers and combine with the butter and sugar, then press into the base of a 23cm spring sided tin
Blend together the cheeses, eggs, sugar and vanilla until smooth, transfer to a bowl and fold in the drained sultanas. Spoon this onto the base. Finally sprinkle over the poppy seeds to completely cover the top, then bake at 180c for about 1 hour. The top should still be a little wobbly in the very middle when it’s done, but it will firm up as it cools.
Once it’s cooled, serve with whipped cream and another shot of vodka
Gooey, Chocolate, Fudgey Pudding
Serves 6
Ingredients
225g melted butter 2 beaten eggs 30ml strong espresso coffee 550ml milk 350g soft dark brown sugar 175g sifted self raising flour 50g cocoa powder 100g pecans 75g raisins, soaked in 75ml dark rum 30g golden syrup
Sauce
300ml double cream 1 scraped vanilla pod 50g sugar 100g pink marshmallows
Method
Mix the butter, eggs, coffee and 125ml of milk. Add 225g sugar, flour, cocoa, boozy raisins and nuts – stir well. Spoon into a 1.5ltr ovenproof dish (a big soufflé dish is ideal).
Bring the rest of milk to scalding point. Add syrup and stir to dissolve. Sprinkle the rest of the sugar over the pudding, then pour over the milk mix.
Cook at 160c for 50 minutes to 1 hour (it should be springy on top, but will be gooey underneath.
For the sauce
Bring the cream, sugar and vanilla slowly to boil, then simmer for about 5 minutes to thicken.
Take off the heat and add the marshmallows, stir to start them melting and serve a big dollop of the pudding with the yummy sauce over it
PHOTOS (300dpi plus), FULL BIOGRAPHIES, PRESS OFFICE & REGULAR UPDATES at http://www.marketingprojects.co.uk/news.asp?clientid=2 linking from the Festival web site at www.chesterfoodanddrink.com
Background
Chester’s Food and Drink Fringe Festival will take place around the City from April 12 to 22 2006 involving special offers for accommodation and eating out to excite the whole family. There has been the famous Cheese Rolling ceremony on 15th March and there will be the Bottle Cap Mosaic World Record Attempt on 3rd April and the Ale Assize around the City on 22nd April.
Nearly 100 producers and exhibitors now completely fill the taste marquee. Each will be bringing their own skills and produce from Cheshire, nearby counties and around the world to be part of the Festival.
There are to be seminars and competitions in micro brewing, wines, sausages and cheeses and the opportunity to taste local paté, black pudding, bread, cereals, oils, pies, meat, fish, cheeses, chocolates, liqueurs and even a juice bar.
The prestigious gala dinner and awards ceremony takes place on Tuesday 18th April. Entries for the award categories are already being received.
Festival brochures are now available across the city. Phone 01244 351609 for more details.
Press Contacts: Jane Harrad-Roberts Mob: 07785 395705 Phil Brotherhood Mob: 0788 44 93370 MARKETING PROJECTS : Tel: 01244 330000 Email: foodies@marketingprojects.co.uk
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