 |
|
Home Menus Catering Deli Cookery School Events Reviews Location Team Contact |
|
Lionel Strub is a winner of the Great Yorkshire Cookery Competition organised by The Yorkshire Agricultural Society in association with Yorkshire Life magazine.
His recipe was picked from 600 entries for a 90 minute final ‘Cook-Off' held at Harvey Nichols Restaurant in Leeds and later demonstrated in October at the Yorkshire Life Cookery Theatre as part of Harrogate 's Countryside Live Food and Farming Fair.
Here is Lionel's winning recipe and why he created it: Category: Starter
Tiam of Mrs. Bell Olde York Cheese and Rhubarb Wrapped with Oak Smoked Venison Ampleforth Abbey Crab Apple & Cider Jelly
Organic Walnut Toast The combination of cheese and apple is well known and yet features all too rarely on restaurant menus. Adding a touch of rhubarb brings a new and refreshing tang. The textured oak smoked venison crowns the dish and the crab apple jelly offers an appropriate complimentary sweetness. A well-toasted walnut brown bread reassures and enhances all the flavours.
Ingredients For the Tiam: 100gr. Olde York cheese: Shepherds Purse Yorkshire Cheese Company, North Yorkshire. 30gr. Wakefield red rhubarb. 30gr. Oak smoked venison: Holme Farmed venison from Sherburn-in-Elmet. 1
tablespoon of Yorkshire honey. For the Crab Apple & Cider Jelly: 500gr. Ampleforth Abbey apples. 300ml. Yorkshire cider: Scarborough. ½ sachet
of vege gel. For the Walnut Bread: 400gr. organic brown flour: Sunflour’s Mill, Ripon. 25gr. fresh local walnut: Boston Spa. 25gr. fresh yeast & 5gr. low salt. 150ml.
warm water. Recipe For the Tiam: Peel & gently blanch the rhubarb leave to cool. Place the cheese into a mixing bowl and add freshly ground salt & pepper, 1 tablespoon of honey, and then mix with a wooden spoon until smooth. Prepare two 3 inch diameter rings on greaseproof paper. Put a slice of apple cut thinly in the bottom of the ring. Lightly grease the ring with a little olive oil then line the ring with 3 thin slices of smoked venison. Put a spoon of the cheese in the ring and flatten with a spoon. Add a thin slice of apple, and then a layer of rhubarb, and a final thin slice of apple. Fill with
the remaining cheese mixture. Leave to rest for 30 minutes. Ampleforth crab apple & cider jelly: Peel & core the apple, chop into cubes. Pour the cider in a small pan, add a teaspoon of honey and add the apple. Simmer for 20 minutes. Strain the apple out using a jelly bag and reduce for a further 10 minutes. Add ½ sachet of vege gel. Using a small piece of cooked apple put it into a small shot glass & pour the remaining apple & cider jelly to the top. Leave to
cool. Bread preparation: Mix the flour, salt and chopped walnut into a mixing bowl, Add the yeast with warm water. Mix well until texture is elastic. Leave to prove for 10 minutes. Knead back & shape in to a small loaf tin. Leave to prove a further 15 minutes. Cook for 20 minutes at 180* C. |
Fennel
celebrates the best of local produce and is a member of the Regional
Food Group of Yorkshire and Humber
|
|
| Great Yorkshire Chef of the Year 2006 To book call: 01937 586 541 |