Now’s the time to pickle !

Pickling and preserving has always been part of the kitchen and using natural preservatives such as vinegar and sugar means that the short season for fresh produce can be extended through the dark winter months.

Bright, fresh flavours cheer the dullest day.

As well as the obvious practicality, pickling for flavour had a renaissance over the last few years. We’ve moved from regarding it solely as a way of preserving our crops, to understanding how much the unique blend of crunch and piquancy creates a pleasing contrast to richer ingredients.  If you’ve had chance to taste our Ham Hock and Black Pudding Terrine, you’ll know exactly what I mean.

Ham Hock and Black Pudding Terrine with Pickled Carrots

Executive Chef, Stuart Phillips explains that new equipment ,such as the steam oven makes creating innovative flavours even more enjoyable. He talked me through the how he creates the pickled carrots that feature in the Ham Hock and Black Pudding Terrine. As with all good things, it’s deceptively simple. Sugar, vinegar and water are combined to make a hot brine, which is poured over blanched carrots, herbs from our garden, a blend of spices and zing of lemon for a subtle citrus kick.

Baby carrots, chilli, herbs from our garden and a spike of citrus all ready for the alchemy of the kitchen.

 

 

 

 

These gorgeous goodies are steamed for around ten minutes at eighty degrees, in either vacuum packs or jars and that’s it. Sadly the exact recipe is a HH secret, but a little experimentation you could create something similar at home. Personally I’d just nip down to the Hundred House for a mini feast !

Ten minutes at 80° transforms a few simple ingredients into something special.

The fresh flavours are so different to the vinegar laden jars of beetroot many of us have languishing at the back of the fridge. The sophisticated choice of flavours and the quick steam method creates a bright,sparky pickle that instantly becomes best friends with the other ingredients on the plate. I love it !

 

 

 

 

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New flavours you will love !

Autumn is well and truly here and regular diners will have noticed our menu gradually moving towards warming winter flavours that showcase our harvest. As the natural changes wrought by the shift in seasons,we have exciting new technology in our kitchen. With new technology comes new technique, which means we can bring you new tastes to try. I spent a little time with our head chef Andy, who introduced me to some of the creations from the kitchen. One of my favourites is the Ham Hock and Black Pudding terrine.

Ham Hock and Black Pudding Terrine with Pickled Carrots, Mustard Mayonnaise, Salsa Verde and little pops of pork crunch. 
©kam

 

As well as the obvious harmony between soft,melting ham hock and earthy, rich black pudding what made this dish stand out for me were the accompaniments.

Pickled carrots, pops of pork crunch a swoop of mustard mayonnaise…….it’s the accompaniments that make this dish sing.

 

 

 

Chefs often talk about balance in a dish, and this has been beautifully realized here. Each element is good on its own, but together they make the whole dish sing. The contrast between the sharp but sweet, zingy pickled carrots and the rich meats is nothing less than a joy. Combine this with pops of pork crunch and the freshness of the lemon, carpers and anchovies of the  Salsa Verde and you have a truly memorable marriage of flavours.

 

Ham Hock and Black Pudding terrine, wrapped in sauteed leeks, accompanied by home pickled carrots, pork crunch, mustard mayonnaise and Salsa Verde.
©kam

You can sample this beautiful dish as a starter on our À la carte menu or as part of our lunch menu. A perfect start to seasonal eating.

 

I’ll be featuring more of our latest food creations regularly in the new year, sign up to be the first to know ! Just press the button below, or follow us on FaceBook.

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Cheery Chutney

Chutneys are used in so many ways at the Hundred House, whether they’re enhancing our home made paté, giving a bit of zing to our scrumptious lunchtime sandwiches or complimenting our selection of cheeses, we love the curious combination of sweet and savoury that only a chutney can give.

Assembled loveliness
©kam

 

 

Chutney makes a gorgeous gift too, and is a great way of using up a glut of apples or pears from your garden, making the most of homegrown veg, or even just taking advantage of special offers at your local greengrocer.  Here are a couple of my favourites

Beetroot and Orange Chutney

  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
  • 3 onions, chopped
  • 3 eating apples, peeled and grated
  • zest and juice 3 oranges
  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seed
  • 1 tbsp ground cloves
  • 1 tbsp ground cinnamon
  • 700ml red wine vinegar
  • 700g golden granulated sugar

Method

  1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Spiced Beetroot and Orange Chutney. Great with cold meats and rich brie and sharp stilton. Making it makes the house smell stunning too !

Recipe from Good Food magazine

Spiced Pear Chutney

Ingredients

  • 60ml/2¼fl oz olive oil
  • 1 tsp fresh rosemary, finely chopped
  • 200g/7¼oz sultanas
  • 100g/3½oz raisins
  • 100g/3½oz demerara sugar /or coconut sugar
  • 400ml/14¼oz cider vinegar
  • 100g/3½oz crystallised ginger, finely sliced
  • 800g/1lb 12¼oz pears coared and cut into wedges
  • ½ tsp sea salt
  • ½ tsp nutmeg, freshly grated
  • 2 tsp ground allspice
  • 1 good pinch of saffron

    Method

    1. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.

    2. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don’t let the pears cook too much; they should keep their shape.

    3. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.

      Pear Chutney is delicious with hard cheeses such as Comté, or slathered on a pork pie.

 

Recipe from BBC Food

There’s just got time time to make a batch or two ready for Christmas. Alongside a Hundred House gift voucher you’ve got the makings of a perfect food lovers gift.

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