Gain an insight into the Sharrrow Bay kitchen through our Chef's Corner, bringing you news from our Head Chef, Mark Teasdale and the brigade. The Gardeners also play a great part in supplying Mark with some great home-grown produce, keep your eyes peeled for updates from them too...
seasoning Method: Trim the silver skin from the meat. Colour up the meat in a moderate to hot pan in flavourless oil and season. Roast on a rack at 150˚ for approx. seven minutes on each side. Rest the meat for six to ten minutes before slicing to serve.
Ingredients: 4 Wilja potatoes (or waxy variety) Fondant Potatoes
6 oz salted butter
Water Method: Cover the base of a heavy based pan with butter. Shape the potatoes in to 2” deep discs. Cover with water with a grease proof paper lid. Cook over a medium heat for approx. 40 minutes.
4 Wilja potatoes (or waxy variety)
Ingredients: Juniper Berry and Rosemary Sauce
1lb venison bones
¼ pt red wine vinegar
2 tbsp red currant jelly
10 crushed juniper berries
2 sprigs rosemary
¼ pt chicken stock
¼ pt veal demi glace
¼ pt red wine
¼ pt red port Method:
Reduce the vinegar and red currant jelly in to a glaze, brown off the venison bones and add to the glaze, add juniper berries, rosemary, port and wine. Reduce by half, add stock and demi glace then reduce down to desired consistency. Season to taste.
Ingredients: Shallot Tarte Tartin
Sharrow Bay Puff Pastry or equivalent all butter puff pastry.
4 x banana shallots
Pinch of salt and sugar
Silicone paper to line individual tartlet moulds Method:
Caramelise the shallot discs in a sauté pan with the butter. Add in the salt and sugar and cook until tender caramelising on both sides. Arrange your shallots service side down in your lined tartlet mould. Roll out the pastry and cut discs a little larger than the mould. Prick the pastry to inhibit a full rise. Bake at 180˚C for approx. 20 minutes.
Amongst all the other investment that has been going in to the hotel, the kitchen and garden teams have collaborated to plant and nurture our own orchard. This new exciting venture includes damsons, plums, pears, apples and cherries.
A firm favourite at this time of year is apple Tarte Tatin with vanilla egg custard. In the same way that different varieties of potato have different qualities and work in different dishes, so it is with apples. For this recipe you need to select apples with a good firm texture that will hold their shape when cooked. Examples of favourable varieties for this are Granny Smiths, Braeburn’s and Cox’s.
Enjoy the peach season!
Mark Teasdale, Head Chef.
Broad beans and peas are now in season and are young and sweet. The pea plant has many strings to its bow. The young shoots and flowers are hugely attractive in salad, and make a flavoursome garnish, while the peas make the perfect puree, just right with fish or as a finisher to a risotto, with crushed peas for texture. Here at Sharrow Bay we add finely chopped truffles to our risotto which marries beautifully. Make sure you add the pea components at the last minute to preserve the vibrant green colour.
Broad beans are accompanying Hake on our June Menu with a mushroom fricassee. Once removed from the pod, the thin skin like second pod is gently removed, revealing the hidden jewel-like colour of the beans, making them irresistible.
The eagerly awaited springtime has arrived which brings a wealth of great produce to our kitchen and menus.
New season potatoes, samphire, wild salmon and spring lamb, to mention a few.
The asparagus season is at its best and will be with us for about six weeks. They are so good we feature them in more than one dish.
When preparing asparagus they deserve a little respect. We trim away the woody base. Bending the stem they snap naturally between the tough and tender point.
With a fine potato peeler, we pare off the skin at the base of the stem which tends to be tough.
We steam the asparagus for 4 minutes and then plunge them into iced water to fix the colour.
To serve, we roast them under the grill with butter to caramelise, and finish with Maldon salt and milled pepper.
Great served on its own or with seafood and meat dishes.
Ingredients for Fish Cakes: 200g Fresh salmon gently poached Ingredients to coat the Fish Cakes: Plain flour Ingredients for the Salsa: 1 Shallot finely diced Fish Cakes Method: Mix together the above ingredients and shape into patties and chill in the fridge for a few hours to firm up. Lightly coat with flour dusting off any excess then pass through the whisked egg wash make sure they are well coated then finally pass through the bread crumbs. Cook in the fryer at 160c until golden brown and heated through alternatively shallow fry. Salsa Method: In a bowl thoroughly mix together the above ingredients. Sit back and enjoy! Spiced Fish Cakes with Mango and Lime Salsa
50g Local brown shrimps
100g White crab meat
100g Mashed potatoes
1 Fresh chilli finely diced
1 tbsp Tomato ketchup
2 tbsp Mayonnaise
2 tbsp Chopped fresh coriander leaves
Salt and Pepper
Splash of milk
Dry bread crumbs, passed through a sieve to make them fine
1 Lime peeled and segmented and finely chopped
1 Ripe mango peeled and finely diced
1 tsp Fresh mint leaves shredded
Pinch of salt
Ingredients for Fish Cakes:
200g Fresh salmon gently poached
Ingredients to coat the Fish Cakes:
Ingredients for the Salsa:
1 Shallot finely diced
Fish Cakes Method: Mix together the above ingredients and shape into patties and chill in the fridge for a few hours to firm up. Lightly coat with flour dusting off any excess then pass through the whisked egg wash make sure they are well coated then finally pass through the bread crumbs. Cook in the fryer at 160c until golden brown and heated through alternatively shallow fry.
Salsa Method: In a bowl thoroughly mix together the above ingredients.
Sit back and enjoy!
Salad of Mint & Peas with Saffron Red Mullet
By Head Chef, Mark Teasdale, a wonderful fresh dish for Summer.
Bunch of Mint
12 Mange Tout
1 Bag Salted Peanuts
1 pkt Pea Shoots
Hand full fresh peas
1 tsp Rice Vinegar
2 tsp Runny Honey
Red mullet fillets descaled and pin boned Saffron Seasoning
Peel the carrot and then continue with the potato peeler to make ribbons into a salad bowl, do the same with the courgette trying to get a little green on each ribbon. Slice a shallot finely. Cut the mange tout into fine strips length ways. Pick of the mint leaves and add with the pea shoots and peanuts to the salad. For the dressing add the honey, vinegar and the juice of half a lime and season. Allow the salad to marinate whilst you cook the fish.
Scour the red mullets skin with a sharp knife this will help prevent it curling up in the pan. Season the mullet with salt and a few saffron strands on the skin and place in a moderate heated pan in a little flavourless oil such as rapeseed. Allow to fry for a minute approx. to allow the skin to lightly crisp turn over and allow the fish to finish cooking, it will still continue to cook in its own heat when out of the pan. Try not to overcook.
Serve with the salad and enjoy.
The salad is also good with other fish or even lamb fillet.
French Onion Soup
In this winter weather approaching sit with a delicious bowl of warming French Onion soup, please see our recipe by Head Chef, Mark Teasdale.
2kg Sliced Onions
1 Star Anise
2 tbsp. Sherry Vinegar
2pt Beef Stock
¼ pt. Sherry (sweet)
Heat a little oil in a pan, add the onions and star anise and sweat off and allow to colour a little for approximately 20 minutes. Add seasoning and ¼ pint of water and put in to an oven at 90 degrees centigrade for 2 hours. Add the sherry vinegar and cook for a further 20 minutes stirring regularly. Add the beef stock and sherry and cook for a further 10 minutes. Season to taste.
Sprinkle with croutons and gruyere, place under a grill to melt and colour.
You're Ready to Serve!
Steak and Kidney Pudding.
A Pefect Pudding for a Pefect Cosy Evening!
• 8oz Self Raising Flour
• 4oz Suet
Add water and bind into a firm pastry. Be careful not to over work.
• 1 Kilo Lean Stewing Beef (diced)
• 3 Lamb Kidneys (cleaned and diced)
• 1 Large Spanish Onion (diced)
• 1 Bunch Flat Parsley
• 3 tsp English Mustard
• 2 1/2oz Plain Flour
• 1 1/2pint Beef Stock
• 2oz Vegetable oil
In a casserole pan seal off the beef in small batches in the vegetable oil, making sure they are nice and golden, colour off the Kidneys – Set aside.
In the same casserole pan colour off the onions which will deglaze the pan juices from the beef, then add the beef back in and stir the flour in well. Then add the stock and allow the sauce to thicken.
Finish with mustard, parsley and season to taste. Casserole for 4-6 hours at 85c.
Off set your casserole lid to allow the excess moisture to leave.
The following morning cool down and set aside in the fridge.
Roll out the pastry 5mm thick.We make individual puddings at Sharrow Bay.
Lightly grease your moulds, line with the pastry, add the filling and put on a lid of pastry. Cover with a circle of silicone paper and foil, secure with an elastic band, pleat them to allow expansion and steam small casseroles for 45 minutes approx, or until pastry is cooked and the meat is hot through.
Serve with beef gravy, vegetables and mashed potato.