Recipes

Watch this space for delicious recipes from this year’s Cookery Theatre guests.

 

Naomi Hansel’s Simple Sea Bass, Lentil and New Potato Roast, Herby Dressing

Serves 2, easily adapted for less or more

The lentil and new potato roast on its own makes a delicious and nutritious meat-free recipe. This can be also be served like this with some sea bass or chunks of feta cheese. The chimichurri-related dressing with sunflower seeds gives texture as well as bags of flavour.

Ingredients:

  • 250g new potatoes, cut in half or quarters if they are large
  • A large onion, peeled with the root trimmed but intact, sliced into wedges
  • 4 cloves of garlic, crushed
  • A lemon 3 tbsp olive oil 1 tsp salt
  • 120g dried green or Puy lentils, or a 250g pouch of ready cooked lentils

For the herby dressing:

  • Plenty of parsley – half a small packet or a small handful
  • 2 tbps sunflower seeds
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • The juice of half the lemon
  • A small green chilli if you like some heat, or a few chilli flakes

To serve:

  • Sea bass fillets, allow one per person, or alternatively some cubes of good feta cheese.
  • Toast a few more sunflower seeds and sprinkle over the top (optional).

Method:

Preheat the oven to 220C, or use an AGA roasting oven. Put the potatoes into a roasting dish, add the onion, peel the skin off the lemon in strips and add this too, then add half the crushed garlic, the olive oil and salt. Mix together then roast in the oven for 30 – 40 mins until the potatoes are crispy at the edges and the onion is soft and caramelised. Meanwhile, if using dried lentils, cook them now for 20 mins in plenty of water until they are just soft enough, then drain and set aside. Once the potatoes are cooked, add the cooked lentils and season with salt and pepper until tasty. Make the dressing by whizzing the parsley, sunflower seeds, oil, salt, the juice of half the lemon together with the chilli or flakes if using. The dressing should be thick but spoonable, add a little water and whizz again if its too thick. (This can all be done up to 24 hours in advance and served with the lentil and new potato roast ether warm or at room temperature). To serve, put the lentil and new potato roast on to a platter and gently spoon over 2/3rd of the dressing. Heat a shallow pan on the hob until hot. Make a couple of cuts in the skin of the fish, add a little olive oil to the pan and fry for a few minutes each side. Place on the lentil and potatoes on the platter and serve immediately with the remaining dressing and a squeeze of lemon juice.

 

 

 

Moon Gazer’s David Holiday’s Recipes 

Beer, Bread and Cheese Muffins

– made with Moon Gazer Skidaddler Milk Stout

You need…for 12 muffins

  • Plain flour x 400gm
  • Moon Gazer Skiddadler Milk Stout x 330ml
  • Baking powder x 3 tsp
  • Salt x ¾ tsp
  • Sugar x 2 tbsp
  • Grated cheese x 75gm

You do…

  • Mix it all up – by hand – in a mixing bowl. Rough mix is fine
  • Divide into 12 and pop in buttered/greased muffin tin
  • Pop in pre heated oven 200C for 20-25 mins
  • Serve warm, with butter – great to accompany soup or main dishes, and perfect for dinking

Moon Gazer Yorkie Puddings (aka Norfolk Puddies)

– made with 250ml Pintail ale (or Dewhopper Norfolk lager)

You need …for 4 x good sized puds or 8 smaller puds

  • Free Range eggs   x 4
  • Plain flour x 250gm
  • Pintail ale  x 250ml
  • Salt to flavour

You do…

  • Mix ingredients into a smooth batter
  • Cool in fridge minimum 1hr but the longer the better
  • Pre heat oven to 220C – heat good glug of oil in each – until HOT
  • Add batter and cook for 25 mins

TOP 3 TIPS:  Chill batter.       Get oil hot.     DO NOT open door until ready

Plum Tarte Tatin by The Victoria Holkham’s Michael Chamberlain

Serves 4-6

Ingredients                                                                                                

For the tarte                                                                                              

  • 90g of salted butter                                                                                 
  • 180g of dark soft sugar                                                                            
  • 500g of plums                                  
  • Pre rolled puff pastry measuring 10.5 inch

For the crème fraiche

  • 250g of crème fraiche
  • 10-15g of soft rosemary tips depending on taste finely chopped

Method

  • Set the oven to 180c
  • Cut the plums in half top to bottom and remove the stone. Set to one side
  • Warm the pan and add the butter and sugar. Heat to form a caramel. Once the sugar has dissolved, place the plums cut side down to start the cooking process. Now lay over the pastry and gently tuck the extra pastry down the side to form a bowl/lid inside the pan. Now place in the oven for approx 15-20 mins until pastry is golden and cooked through
  • While this is cooking, mix the crème fraiche with the finely chopped rosemary. This can be made a day or two in advance which allows the flavours to improve
  • Once the tarte comes out of the oven, leave it for 5 minutes to rest before turning it out. Now carefully place a piece of baking parchment paper over the tarte and place a plate slightly larger than the pan and carefully tip over as the sugar is still very, very hot. Now cut into desired portion sizes, and serve with a spoon (quenelle) of crème fraiche.