MONM EAT
OUTHSHIRE
Step into spring
By Hannah Freeman A
s we begin to put the cold, dark winter nights behind us,
it’s time to start enjoying the first signs of spring. From St David’s day onwards we are tempted with regular opportunities to create feasts to share with friends and family. How about a tender sirloin steak
and oyster pie followed by a gooey chocolate fondant just for two? Or why not get together for a traditional Welsh brunch with good local bacon, sausages and laver bread, along with some crisp, artisinal bread. For centuries Welsh bread (Bara Planc) was baked on a griddle daily – the legacy of this still stands with the hot, sugar dredged Welsh cakes or Bakestones which, for many of us, were an intrinsic part of childhood.
In season: goose, venison, mussels, parsnip, forced rhubarb, Jerusalem artichoke, cabbage and cauliflower
Why not dine at? The Angel Inn, Grosmont (01981 240646). Comfortably nestled in one of Monmouthshire’s most idylic villages, this is an overlooked foodie gem which very much rivals it’s more famous Skenfrith neighbour. Saved from closure by a village cooperative, it offers a welcoming atmosphere with regular live music.
Why not try? The Pocket Bakery, Monmouth (
www.thepocketbakery.co.uk). A relative newcomer, The Pocket Bakery offers mouthwatering cakes and artisinal breads, all made using locally sourced ingredients. Orders for bespoke cakes also taken.
Why not visit? Wenddu Organics at Pen-y-Clawdd (
www.wenddu.com 01600 740104). Open to the public with a splendid offering of wine, cider and perry. Enjoy a guided alpaca walk around the vineyard followed by a wine tasting and finally a stop at their shop to pick up that essential pair of alpaca socks and case or two of their finest. Soil Association accredited, booking essential.
INGREDIENTS • 2 lamb shanks • 3 stick of celery, diced • 2 carrots, diced • 1 white onion, diced • 2 bay leaves • 1 stick of rosemary • A few peppercorns & 2 whole star anise
• 1 bottle of red port • 1 cucumber • 1 large carrot • 1 red onion • 1 small hot red chilli • A small bunch of coriander • A few sprigs of tarragon
Ok so firstly braise the lamb shanks. Chuck everything into a bowl and marinate for 24 hours in the fridge.
The next day drain the bowl, pat everything dry & season well. Throw the vegetables into a hot pan with a little oil to brown. This will take around 10-15 minutes. Now pour in the port & reduce by about half. Add the shanks to the pan and add enough chicken or lamb stock to come 3/4 the way up the shanks without totally submerging them. Bring to the boil, cover with some wet greaseproof paper and simmer very gently for 1.5 / 2 hours until very
SUPPORTING OUR FOOD PRODUCERS
34 Main
lamb & cured vegetables
Port braised
tender. Allow to cool in the stock.
Remove the shanks and carefully pull the meat from the bone in large pieces. While this is going on, reduce the strained stock over a high heat until you have a deep, rich, coating consistency liquid. Skim any impurities as necessary. Pour though a fine sieve into another pan. Add the picked meat and warm through.
Meanwhile take a potato peeler and peel thin
strips from the cucumber and carrot. Finely slice the red onion and dice the chilli. Throw into a colander and salt
generously...twice what you think you’ll need. Allow to stand on a daring board for at least 30 mins.
When ready to serve, take a pile of the vegetables, arrange onto a plate, spoon over the lamb and garnish with the sprigs of tarragon & coriander. Spoon a little of the sauce over & Serve warm.
Matt Tebbutt, chef/owner at The Foxhunter restaurant at Nantyderry, near Abergavenny, has come up with these seasonal dishes ideal for enjoying what spring has to offer...
Let’s eat…
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88