Venetian Polenta Pastissada - posted February 28th

This is a delicious way of serving polenta as it absorbs all the flavour of the slow cooked meat and mushroom sauce transforming what can be a stodgy starter into an intensely rich dish you will want to make time and again.

Oven baked polenta layered with chicken, tomato and wild mushroom sauce, Parmesan shavings and ham Serves 4 Cook at 220C, gas mark 7

 

The sauce

25 g dried mushrooms

50 g butter

3 cloves of garlic, handful of parsley, 1 small onion, 1 small carrot and on stick of celery finely chopped

200 g turkey minced

100 g minced steak

Half glass white wine

1 level teaspoon of cumin seeds

400 g tin whole plum tomatoes

 

To finish

500 g instant polenta made to manufacturer’s instructions

50 g butter

100 g Parmesan shavings

150 g sliced cooked ham cut into strips

Extra grated Parmesan and 1 tablespoon toasted bread crumbs

 

Soak the mushrooms in warm water for fifteen minutes, squeeze dry and discard the water.

Melt the butter over low heat and add the finely chopped vegetables and cook until soft. Increase the heat and add the mincedturkey and steak and fry until browned. Add the wine and evaporate, add the cumin seeds, the mushrooms and the tomatoes with the juice (discarding the seeds) stir well, cover and cook over low heat for 45 minutes.

While the sauce is cooking prepare the polenta and leave to cool and cut into thin slices.

Cover the base of the buttered dish with a single layer of polenta slices, dot with butter and cover with Parmesan shavings, cover with a layer of the turkey and steak sauce and top with a few strips of ham. Repeat these layers three times and top with grated parmesan and crisp breadcrumbs. Drizzle with oil and bake at 220 C for 15 to 25 minutes until bubbling hot and golden brown.

Rest for 10 – 15 minutes before serving.

  

Neck fillet of lamb with watercress and walnut pesto

serves 4

500-600g neck fillets of lamb cut into 4 equal pieces

50 g watercress

100 g walnut pieces

2 cm fresh red chilli, finely chopped (the chilli tends not to break down as quickly as the other ingredients)

Good pinch salt

4 tablespoons extra virgin olive oil

100 ml dry white wine

Extra virgin olive oil for frying.

75 g extra watercress for serving

8 cocktail sticks

Cut the 4 neck fillet pieces through and fold open, without cutting right through the meat. Lightly salt the cut surface.

Put the watercress, walnut pieces, the finely chopped chilli and the salt in a blender with the olive oil and reduce to a thick paste.

Spread a good spoonful of pesto down the middle of each piece of meat fold over and secure with two cocktail sticks. Do not worry if some of the pesto oozes out. Put it back in the blender. Then add 4 tablespoons of cold water to the remaining pesto and whiz again until smooth. Transfer to a jug and reserve.

When ready to eat, heat a frying pan over medium-to-high heat then add enough olive oil to cover the base of the pan, add the 4 pieces of neck fillet and fry until brown then turn and continue to fry until golden brown all over then reduce the heat and simmer for 10 minutes.

Transfer the meat to a dish to keep warm. Remove the cocktail sticks. Increase the heat again and add the white wine to the pan and simmer until reduced by half then add the reserved diluted pesto and heat through until it starts to simmer.

When ready to serve, divide the sauce between the serving plates. Then divide the reserved watercress into neat piles and top with a piece of neck fillet. Serve with mashed potatoes or mashed celeriac with whole grain mustard.

 

Spiced chicken with pistachio nuts and caramelised peaches

Serves 4

 

8 chicken thighs

125 ml chicken stock

1 onion finely chopped

2 tablespoons ground turmeric

2 teaspoons ground cinnamon

2 tablespoon grappa or vodka

3 peaches

Freshly squeezed juice of lime

1 tablespoon brown sugar

1 tablespoon nibbed pistachio nuts

Plus extra to serve

Sea salt and freshly ground black pepper

extra virgin olive oil for frying

 

 

 

 

 

 

ChI am tempor      

Sliced mandarins with pomegranate jewels and maraschino

Serves 8

16 mandarins, peeled, pith removed with a sharp knife and sliced thinly

3 level tablespoons of caster sugar

3 tablespoons of maraschino

1 pomegranate, cut into quarters - scrape out the seeds and discard the pith

 

Put the prepared mandarin slices in a large shallow glass bowl, sprinkle with sugar and maraschino or other white liqueur, Cast the pomegranate jewels over the top and leave for an hour or two.

 

    

Smoked salmon hearts

Cuoricini al salmone – makes lots and lots!!!!

 

200 g smoked salmon

250 g mascarpone cheese

100 g mayonnaise

2 tablespoons lemon juice

2 tablespoons brandy

Teaspoon Tabasco

Sliced wholemeal bread

cayenne pepper for serving

 

 

Put all the ingredients in a liquidizer and reduce to a smooth paste. Transfer to a dish, cover and stand in the fridge over night or for a few hours.

When ready to serve; cut heart shapes out of fresh bread, spread with the smoked salmon mixture, sandwich together and serve. Alternatively toast the bread cut out the heart shapes, spread with pate and sprinkle with cayenne.

 

Strawberry Risotto
Risotto all fragola

Serves 2

200 g small strawberries
1 glass of white wine

80 g butter
1white onion, finely chopped
200 g risotto rice
500ml vegetable stock

Sale e pepe

1 tablespoon finely chopped mint plus 4 mint leaves for serving

3 strawberries cut into quarters for serving

Marinate the strawberries in the wine for a few hours. Strain off the wine and reserve for later use. Liquidise the strawberries.
Put a large pan over medium heat and add 25 g butter. When it has melted add the chopped onion and a couple of tablespoons of extra virgin olive oil and cook until transparent – do not be tempted to increase the heat, the onion should not change colour. Add the rice and gently toast for a few minutes. Add the wine used to marinate the strawberries and leave to evaporate. Add the hot stock a ladle at a time and keep mixing the risotto with a wooden spoon until all the stock is used up and the rice is cooked al dente. About five minutes before you reach this stage stir in the pureed strawberries and salt and black pepper to taste and the final ladle of stock. When the risotto is ready, stir in the remaining butter and leave to stand for five minutes. When ready to serve stir in the remaining strawberries and the chopped mint and serve at once.

 

Pasta with oysters, prawns, cherry tomatoes and rocket

Fettucine ostriche, gamberi, pomodorini e rucula

Serves 4

8 fresh oysters

8 raw shelled scampi prawns

8 cloves garlic, peeled and crushed

Salt and freshly ground black pepper

80g rocket

12 cherry tomatoes pierced with a sharp knife

Handful of rocket to serve

200g fettucine

 

Open the oyster shells and take out the oyster, taking care to reserve the juices. Cut the oysters and the prawns into slivers.

Heat a large frying pan, add enough olive oil to cover the base, add the garlic and cook until they become golden; discard.

Add the sliced oysters and prawns and turn in the oil and cook until golden, add salt and pepper, the oyster juices and 50 ml water.

When the juices start to bubble fold in the rocket and the cherry tomatoes

Meanwhile cook the pasta, strain al dente and add to the pan containing the oyster and prawn mixture and toss until well coated.

Serve topped with extra rocket.

 

 

Sea bream fillets with truffle oil
Filetti di orata al Tartufo

Serves 4

800 g sea-bream or sea bass fillets
8 tablespoons extra virgin olive oil

Juice of ½ lemon

2 cloves garlic finely chopped

Salt and freshly ground black pepper

Truffle flavoured oil

Handful parsley finely chopped

 

Put the olive oil, lemon juice and chopped garlic in a screw top jar and shake well. Arrange the fish fillets in a shallow dish and pour the marinade over the top and leave covered for 4 – 5 hours. Turn once during this time.

Heat a non stick pan and fry the fish fillets on both sides until golden. Transfer to serving plates. Add salt and pepper and drizzle with truffle oil. Sprinkle with chopped parsley and serve at once.

 

 

Roast stuffed fennel

Finocchio arrosto

Serves 4

 

2 large fennel bulbs cut into quarters

2 thick slices of white bread, crusts removed and cut into squares

2 cloves garlic

Handful of parsley

Salt and pepper

 

Boil the fennel until cooked al dente in salted water, drain.

Put the parsley, garlic and seasoning in a blender and chop finely, add the bread and reduce to a fine crumb. 

Open the fennel layers and fill with a little of the breadcrumb mixture. Arrange on a baking tray and sprinkle any remaining crumbs over the top. Drizzle with oil and bake until the fennel tips and the excess crumbs become crispy.

When serving with fish sprinkle the crispy excess crumbs over the fish.

 

 

Chocolate custard cream pancakes

Le crepes al cioccolato

 

Chocolate pancakes

1 egg plus 1 egg yolk

60 g flour

40 g cocoa powder

5 tablespoon cream

200 ml milk

1 tablespoon caster sugar

Butter or oil for frying

Filling

250ml milk

30g grated dark chocolate

4 egg yolks

150 g caster sugar

20 g flour

50g ground toasted hazelnuts

Super Foods

At Orles Barn

Restaurant with rooms

Ross-on-Wye

 

Menu

Smoked mackerel, poached egg and beetroot tians @/*

Mackerel contains omega three and fatty acids for a healthy heart; it is also rich in vitamins and minerals. Eggs are a rich source of everything from protein to vitamins to healthy monounsaturated fat. Beetroot is rich in iron and magnesium, known as the vitality plant. Specific anti-carcinogens are bound to the red colouring.

Watercress and potato soup @F*+30min

Watercress is rich in vitamin C, calcium, iron and folic acid. It contains anti-cancer phytochemicals such as beta-carotene and flavonoid

 

Bolivian Brazil nut pesto Q@

Brazil nuts have about 2,500 times as much selenium as any other nut. Selenium is a powerful antioxidant which has been proven to protect against heart disease and cancers like prostate cancer.

Brazil nuts high selenium content also discourages the ageing process and stimulates the immune system. In a study of patients with early Alzheimers disease, antioxidants - including selenium - boosted mood and mental performance. Like all nuts, brazil nuts are an excellent source of protein and fiber. Brazil nuts are high in minerals including zinc and magnesium, and contain useful amounts of phosphorous, copper and iron.

 

Salmon in a white wine and caper sauce Q*+ 15 min

Contains omega three, reducing blood clotting and inflammation; reduces likelihood of heart attack and protects against dementia.

 

Broccoli, baby spinach leaf and avocado salad Q+ 5 min

Vitamin C and folic acid prevents heart disease, helps fight against impaired eyesight and fights cancer.

Nutrient-rich Spinach contains antioxidants and anti-cancer agents. It has also been shown to help those suffering from osteoporosis, heart disease, colon cancer, arthritis and other diseases.

Avocados are a surprisingly complete food, with fourteen minerals including sodium and potassium. Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium. They’re also a great source of antioxidants like vitamins E and C.

 

Apple and goji berry crumble FQ 25min

One apple contains a quarter of our vitamin C requirement. The pectin can help lower blood pressure. Tit is a carbohydrate with low GI index.

Goji berry is a native of the Himalayas and has an abundance of health benefits. It is the most potent anti-aging food, having high antioxidant properties. High in iron and vitamin C it is renowned for improving the complexion of skin, improving vision, increasing the production of sperm, nourishing the liver and kidneys and more.

 

Smoked mackerel, poached egg and beetroot tians @/*

makes 4

 

2 smoked mackerel fillets, 2 teaspoons horseradish, two teaspoons lemon juice and two tablespoons mayonnaise mashed together thoroughly with salt and freshly ground black pepper to taste and kept in the fridge until required.

100g cleaned celeriac coarsely grated and mixed with 1 tablespoon snipped spring onion greens, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, salt and pepper to taste.

2-3 small cooked beetroot sliced and tossed in olive oil, salt pepper and finely chopped parsley

4 eggs

Extra chopped parsley for serving

 

4 Tian rings 

 

Set the tian rings in a pan of shallow simmering water; the water should come just below the top of the tian rings. Crack the eggs one at a time into a cup and then carefully transfer into the tian rings. Poach for two to three minutes or until set. Have ready on a plate a double sheet of kitchen paper. Using a slotted spoon transfer the tian rings containing the eggs to drain on the paper. Slide off the rings and leave the eggs to drain.

Set the rings on 4 serving plates. Divide the smoked mackerel mixture between the four rings and press down creating a layer 1-2 cm thick. Put a poached egg on top and cover with a layer of the celeriac mixture. Press down lightly and level. Arrange 4 slices of beetroot on top; press down gently and sprinkle chopped parsley on top. Slide off the rings and serve.

 

Watercress and potato soup @QFcooking time 30minutes

Serves 4-6

1 bunch chopped spring onions

half a grated nutmeg

3 bunches or 2 bags (120g each) of watercress – roughly chopped

300 g potato, peeled and diced

1 L stock

70 ml single cream - optional

Salt, freshly ground black pepper

extra virgin olive oil

For serving

extra sprigs of watercress

 

 

 

 

 

 

 

 

 

Hot navy punch @/ - makes 12 glasses

 

 

 

 

 

 

1 bottle of red wine

750 ml freshly brewed tea

50 ml lime juice

100 – 375 ml dark rum

 

 

100 - 200 g sugar

1 cinnamon stick

Slices of lime for serving