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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Spiced Pumpkin Loaf

Remember the post about using up all the lovely Pumpkin left over from lantern carving? Remember the promise of Spiced Pumpkin Loaf ? Well here’s the recipe!. It’s really straightforward to make and uses all sorts of warming Autumn spices as well as making the most of your Pumpkins. The loaf without the glaze freezes beautifully too so you could use it to make your Bonfire celebrations go with a super spicy bang ! I hope you enjoy it as much as I have !

 

You will need

For the  Spiced Pumpkin Loaf

  • 1/2 tsp Ginger, ground
  • 225g pureed pumpkin
  • 115g Butter
  • 2 Eggs
  • 200g Plain Flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 225g Dark Muscovado Sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp Nutmeg, grated.
  • 1 tsp Salt
  • 60ml Milk
For the Maple Glaze
  • 1 Tbsp Maple Syrup
  • 225g Butter
  • 200g Icing Sugar

    Puree your Pumpkin

    Mix everything up until well combined.

  • What to do 
    1. Preheat oven to 160° (140° fan). Liberally grease a 2lb loaf pan.
    2. Combine the bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
    3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a skewer inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.

      Bake at  160° for 40-50 minutes

    4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells nutty, it’s ready. Remove the butter from heat and cool completely ( if you skip this stage you’ll end up with a gloopy mess). Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
    5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

      Enjoy !

    This takes around an hour to make serves 8 people, is suitable for vegetarians and tastes delicious !
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Luscious Lamb

Monday was a fun day. Now I know that’s an unusual thing to read but it’s true. I had chance to spent the morning with Andy, finding out about the some of dishes on the Hundred House menu this season.

I have to admit I was surprised at how complex each dish is. Perhaps this sounds like an foolish thing to say, but because Hundred House has such relaxed,simple style, it’s easy to think the food just happens. This is a clever ruse to make which makes us diners feel even more at home. Andy explained how each dish has several elements,each element has several processes and every part of what goes on to the plate works with the other. It is this that takes a dish from something lovely, to something outstanding.

One of the highlights of the menu celebrates lamb by marrying  a lightly seared lamb cutlet with often overlooked lamb breast and kidney. This trio of flavour and texture is sharpened by the onion cream and brought together by the subtle tarragon jus. It is one of the nicest things I have eaten.

Andy talked me through each stage, starting with the preparation of the lamb breast. Cooking this cut low and slow means the natural flavours of the meat melt right through, needing little more enhancement than the classic flavours of garlic and parsley.

Breast of lamb is trimmed of excess fat, and rubbed with a garlic panade.
©kam

 

The meat is rolled, tied and cooked sous-vide for ten-twelve hours.
©kam

Lamb cutlets are seared with garlic and rosemary, and seasoned, and the lambs kidneys are sauteéd in butter.

Lamb cutlets are seared with garlic and rosemary.
©kam

Our garden vegetables are used to provide contrast in texture and augment the lamb flavours. These accompaniments vary according to the produce available. The confit chantenay carrots (made by cooking the carrots sous-vide with butter, carrot juice and thyme) are so silky sweet they could star in their own dish.

Ready for assembly; grilled spring onions, confit chantenay carrots, leek wrapped potato cake and burnt onion cream.
©kam

The dish is assembled with accompaniments that enhance the sweet flavour of the lamb. Burnt onion cream is created by blending caramelised shallots with reduced lamb stock.It sounds so simple, but the deeply savoury taste contrasts with the lamb to  create complex layers of flavour.

Lamb breast, sauteéd kidney potato cake and burnt onion cream
©kam

The final stages of preparation. I’ve counted at least twelve stages before Andy reaches the point of cooking the cutlets.
©kam

 

 

 

 

 

Roast Shropshire Cutlet, Braised breast of lamb,sauteéd kidney burnt onion cream and a tarragon caper jus.
©kam

The best way to find out how this masterpiece tastes is to visit the Hundred House but I can give you a sneak preview. It would be easy to just say it’s delicious, but there is much more than that. Earthy, piquant kidney makes the delicate lamb taste even lighter, then the a mouthful of rich slow cooked breast reminds me of unctuous casseroles and winter evenings. A dip into the burnt onion cream and a slick of the tarragon jus give contrast  and keep me going back for more. I can’t think of a better way to brighten a chilly evening !

 

 

 

 

 

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