Food & Drink


Chef’s Recipes Gluten Free Fish Pie by Ian Senior of Keelings, Racecommon Road Barnsley


Sticky Toffee Pudding with Clotted Ice Cream and


Butterscotch Sauce by Andy Gabbitas of Wortley Arms, Wortley, Barnsley


Ingredients


For the sticky toffee pudding • 225g unsalted butter • 370g caster sugar • 8 eggs • 1 x 410g evaporated milk • 2 teaspoons bicarbonate of soda • 370g self raising flour • ½ pint water • 370g pitted dates


For the butterscotch sauce • 115g unsalted butter • 410g tin of evaporated milk • 455g dark brown sugar • For the clotted cream ice cream • 1 vanilla pod • 40g clotted cream • 30ml double cream • 75ml full fat milk • 2 eggs • 45g caster sugar


Method


For the sticky toffee pudding In a food processor or by hand cream together the butter and sugar. Once the cream is light and pale gradually add the eggs and flour. In a saucepan pour in the evaporated milk and water, add the dates and bring to the boil. Once boiled add the bicarbonate of soda. Blitz the mix in a good processor and fold into the cake batter.


Pour the mixture into a prepared cake tin and bake at 170˚C, if the top becomes dark cover with foil and bake for approximately 30 minutes, the centre of the cake should have a


Ingredients - Serves 4 • 1 white onion, cut into quarters • 2 cloves • 1 star anise • 1 bay leaf • 600ml (1 pint) semi skimmed milk • 300ml (10 floz) double cream • 600g cod or ling or whiting a good white fish cut into medium slices.


• 100g butter,unsalted • 45g Plain Gluten free flour • 6 tablespoons dill, chopped • 1.25 kg (2 ½ lb) floury potatoes, peeled and cut into chunks


• 1 egg yolk • Salt and black pepper • 3 pint (1.75litre) shallow oven dish


Method


spring to it or when a knife is inserted should come out clean.


Allow to cool and cut into portion sized pieces.


For the butterscotch sauce Place all ingredients in a saucepan and bring to the boil and serve.


For the clotted cream ice cream Split the vanilla pod in a saucepan with the cream and milk and bring to the boil.


Meanwhile separate the eggs and whisk with the sugar.


Once boiled add the cream to the egg mixture.


Return to the heat and stir until the cream slightly thickens. Be careful, too hot and the mixture will curdle. Once the cream coats the back of a spoon add the clotted cream, sieve and cool. If you have an ice cream machine churn until thick, if not place in a tray in the freezer and whisk every 30 minutes.


Slowly Braised Brisket in Red Wine


Ingredients - Serves 4 • 1kg brisket of beef (whole and out of the net if in one) • 2 chopped red onions •3 large flat mushrooms(diced into 1cm cubes) • 350ml dry red wine • salt and pepper


Method


Season the brisket with salt and black pepper.


Place in a hot roasting tray with a little oil and brown both sides Add onion, mushrooms and wine then cover with foil.


Place into a preheated oven at 170ºC for 3 1/2 hours.


Remove the brisket from the tray and place onto a plate.


Place the tray on the hob and bring the juices to a boil. Whisk in gravy powder to thicken and add 1 teaspoon of sugar.


Slice the meat and serve with the onions, mushrooms and gravy. This is great served on a butter mash potato with green beans and smoked lardons of bacon.


Recipe provided by: Jason Neilson - 315 Bar and Restaurant, Lepton, Huddersfield, West Yorkshire HD8 0LX Tel: 01484 602 613 www.315barandrestaurant.co.uk


Place the onion, bay leaf, cloves, and star anise in a large pan with the milk and cream, bring just to the boil and simmer for 5 minutes then leave to infuse all the flavours for an hour or


so. Cook the potatoes in salted water for 20 to 25 minutes, until tender drain well then mash ith 50g of the butter and the egg yolk. Season with salt. To make the white sauce strain the milk and cream of all the spices bring the liquid to the boil and turn off the heat.


Then melt the 50g of butter in a pan add the flour and cook for 1 minute. Take the pan off the heat and gently add the milk and cream. Return it to the heat and bring slowly to the boil, stirring all the time. Simmer gently for 10 minutes then add the fish season with black pepper and the dill and place in the oven dish. Spoon the mashed potatoes over the fish mixture and mark the top of the mash with a folk. Bake for 35-40 minutes, until hot and golden brown.


This month of January I like to eat buttered cabbage, leeks and kale from the allotment.


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