Lotte Duncan's Recipes
RECIPES FOR CHESTER FOOD AND DRINK FESTIVAL
Copyright Lotte Duncan 2008
Demonstration One
Hot and Cold Smoked Salmon Pate with Orange and Tarragon
Producer – Bings Heath Smokery
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Pork with Peas and Mint
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Coconut and Rum Baked Alaska
Producer – Cheshire Farm Ice Cream
Demonstration Two
Teatime Treats
Pear and Leek English Rarebit
Producer – Chester Cheese Shop
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Pink and Green Macaroons with Gold Leaf
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Crumbly Apple and Cheshire Cheese Cake
Producer – Chester Cheese Shop
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Nanny’s Fudge Biscuits
Hot and Cold Smoked Salmon Pate with Orange and Tarragon
1lb (450g) hot smoked salmon fillet
2 tablespoons of freshly chopped tarragon
Zest of 1 orange and 1 tablespoon of the juice
5oz (150g) of full fat cream cheese
3oz (75g) smoked salmon – chopped
Salt and pepper
1. Put your hot smoked salmon, tarragon, orange zest, juice and cream cheese into a food processor and whiz. Season with a little salt and pepper.
2. Spoon into a bowl, and stir in the chopped smoked salmon.
3. Adjust the seasoning and spoon into your serving dish. Leave to chill for 1 hour before serving.
4. Serve with some melba toast or fresh white farmhouse bread.
Weigh all ingredients for assembly in the demonstration
Pork with Green Peas and Mint
There is a traditional dish at Whitsun called Duck with Peas……this a quicker and less fatty version, using all the same flavours and it works very well.
SERVES 4-6
1 1/2 lb (700g) diced leg of pork – trimmed
2 tablespoons olive oil
2 onions – cut into chunks
3floz (75ml) white wine
10floz (275ml) vegetable stock
Bunch of herbs – sage, marjoram and thyme
1 large Webb lettuce
8oz (225g) frozen peas
2 dessert apples – peeled and sliced
Juice of 1 lemon
3floz (75ml) double cream
A really large handful of mint
Salt and pepper
1. Trim the pork. Heat the olive oil in a large casserole and fry the pork until brown. Fry in small batches and then keep warm.
2. Add the onion and fry for 10 minutes until browning around the edges.
3. Replace the meat and then add the wine. Reduce over a high heat until syrupy.
4. Add the stock.
5. Now put in the herbs and cook for 1 hour or until the meat is tender, over a gentle heat.
6. After 1 hour, add the peas, lettuce, apples and lemon juice. Cook for 15 minutes.
7. Now add the cream, season, toss in the mint and serve with creamy mashed potatoes
Coconut and Rum Baked Alaska
Make just 1 side of a Victoria sandwich sponge in a 7inch cake tin
Made with 2oz (50g) butter, 2oz (50g) caster sugar, grated zest of 1 lime, 1 large egg, 2oz (50g) self-raising flour
2 tablespoons of dark rum
1 ripe mango – Peeled and thinly sliced
A few scoops of Coconut ice cream – spooned into and frozen in a 7 inch cake tin
A few scoops of Rum and Raisin Ice cream spooned into and frozen in a 7 inch cake tin
6 egg whites
12oz (350g) caster sugar
2oz (50g) desiccated coconut
1. Preheat the oven to 230c or Mark 8.
2. Place the lime sponge cake on a flat oven proof dish and pour over the dark rum. Whisk up the egg whites until stiff, whisk in half the sugar. Now fold in the rest of the sugar.
3. Turn the coconut ice cream out of the tin and place on top of the cake.
4. Now lay the sliced mango on top and finally place the turned out rum and raisin ice cream on top of that. Now, pile the meringue mixture over this, covering the cake and ice cream completely taking the meringue down to the dish. This is very important as the meringue acts as insulation.
5. Sprinkle over the desiccated coconut.
6. Place in the oven straightaway and cook for 3-4 minutes, or until the outside of the meringue just begins to brown. Serve at once.
DEMONSTRATION TWO
Leek and Pear English Rarebit
2 slices of chunky white bread
1oz (25g) butter
1 small leek – sliced
1 pear – peeled, cored and diced
8 sage leaves – sliced
8oz (225g) Montgomery cheddar cheese – Grated
1 egg yolk
1 level tsp of dry mustard
Salt and pepper
2 tablespoons of stout
1. Toast both sides of bread lightly.
2. Melt the butter, add the leek and soften for 5 minutes.
3. Add the pear and sage and cook for 1 minute. Set aside.
4. In another saucepan, put the cheese, egg yolk, mustard and stout. Stir over a gentle heat until a creamy mixture is obtained.
5. Divide the leek and pear mixture on top of the toast and then pour over the cheese sauce.
6. Grill under a hot grill until bubbling and brown. Cut each slice into four and serve as a tea time savoury.
Gold Leafed Pink Macaroons
4 ½ oz (125g) ground almonds
4 ½ oz (125g) caster sugar
1 tsp ground rice
1 large egg white
Pink food colouring
Rice paper
10/12 whole blanched almonds to decorate
Gold Leaf to decorate
Preheat the oven to 170c, 325f Mk 4 Aga – Middle of Baking oven
1. Put the ground almonds, sugar and ground rice in a bowl. Add the egg white and mix well. Now add enough food colouring to each to give the macaroons a nice strong pink colour.
2. Line a baking sheet with rice paper. Put heaped spoonfuls of the almond mixture, spaced apart. Flatten slightly and press an almond onto each one.
3. Bake in the oven for about 20-25 minutes, but do check half way through.
4. Remove from the oven and cool on a wire rack. At this point, while the macaroons are still warm, press some gold leaf on top to decorate.
5. Break off and discard the excess rice paper from around the edges of the macaroons.
Crumbly Apple and Cheshire Cheese Cake
1 lb (575g) English dessert apples – peeled, cored and thinly sliced
6oz (175g) self-raising flour
1 tsp baking powder
3oz (75g) light brown muscovado sugar
2oz (50g) sultanas
2oz (50g) dried apricots – roughly chopped
2oz (50g) Brazil nuts – roughly chopped
½ tsp ground mixed spice
2 large eggs
3floz (90ml) ground nut oil
8oz (225g) Cheshire cheese – crumbled
Icing sugar to sprinkle
Preheat the oven to Mk 4 180c
1. Grease and line the base of a 2 inch deep, 9inch round loose-based flan tin.
2. Sift the flour and baking powder into a bowl. Stir in the sugar, sultanas, apricots, nuts and spice and mix well.
3. Beat the eggs with the oil and add the dry ingredients. Stir until all incorporated. The mixture will be sticky, so don’t worry.
4. Spoon half the mixture into your tin and level the surface. Scatter over the cheese. Spoon over the rest of the mixture and spread to the edges of the tin. Make the surface nice and rough.
5. Bake in your oven for about 35-40 minutes or until golden brown, if it gets too brown before this is done, cover with a little foil.
6. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm, sprinkled with some icing sugar.
Nanny’s Fudge Biscuits
12oz (350g) roughly crushed chocolate digestive biscuits
6oz (175g) sultanas
4oz (100g) raisins
2oz (50g) halved glace cherries
2oz (50g) chopped walnuts
1 egg
5oz (125g) butter
5oz (125g) soft brown sugar
1 tsp runny honey
½ tsp of vanilla extract
Icing sugar and cocoa powder for dusting
1. Put the biscuits, fruit and nuts in a bowl and mix together.
2. Beat the egg, add the butter, sugar and cocoa powder and heat gently in a saucepan until the sugar has melted.
3. Add the honey and the vanilla and combine with the biscuit mixture until the crumbs are damp.
4. Line an 8 inch (20cm) square tin with greaseproof paper. Tip in the mixture and press evenly into a firm cake. Chill thoroughly until firm, (over night if possible, but if not, three hours should do) then lift out of the tin and cut into pieces. Serve with a dusting of icing sugar and cocoa powder.
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