Pan fried
Grey Mullet with a saffron broth

Ingredients

1 x 140-170g Grey Mullet Fillet
1 Baking Potato
1 Shallot
Olive Oil
3 Tiger Prawns
1 Garlic Clove
150ml Dry White Wine
300ml of Chicken or Vegetable Stock
Pinch of Saffron
150g Baby Spinach
2 Scallops
30g Butter
Chervil

Method

1.Peel a baking potato, cut into a small dice, cook
in boiling salted water until tender, drain and set to one side.

2. To make the broth, sauté a finely diced shallot in
a drizzle of oil for 1-2 minutes, add a pinch of crushed garlic and season. Add
150ml of dry white wine and reduce by half, add 300ml of

3. Add the chicken or fish stock and reduce by half
again. Remove from the heat, add a pinch of saffron and check seasoning.

4. Cut the Mullet Fillet into two pieces, cut two or
three slashes into the skin, drizzle with oil and season well. Place the pieces
in a hot pan skin side down for 2-3 minutes to crisp and colour; transfer the
pan to a hot oven for a further 3 minutes to finish cooking.

5.Wilt 150g of baby spinach leaves in a pan with a
knob of butter, season to taste.
6. Over a gentle heat, slowly swirl 30g of diced
butter into the broth to thicken slightly and give a glossy sheen, finish with
chopped chervil.

7. To serve, arrange the diced potato and wilted
spinach towards the centre of a clean pasta bowl. Spoon over the broth, sit the
pieces of Grey Mullet on top of the spinach and finish with more finely chopped
chervil. To further enhance the broth, add 3-4 pan fried Tiger Prawns.

Baked Gurnard on a bed of roasted vegetables

Gurnard is a white firm bodied fish that can take strong
flavours

Ingredients

1 x 500g   Gurnard filleted and boned
Smoked paprika
2  Tomatoes skinned diced
1   Shallot
1   Small Courgette
1   Clove garlic
1   Small aubergine
1   Red pepper diced
3   Baby new potatoes blanched
Fresh thyme parsley
Farington balsamic dressing

1. Check the Gurnard fillets for bones
2. Season with salt and paprika, roll the fillets
   in a little of the Farington Balsamic dressing and seal quickly in a little
   oil, remove the fish from the pan and leave to one side
3. In the same pan sauté the shallots, add the
   courgettes and aubergine.
4. Put all the other ingredients in the pan season,
   place the gurnard on top and finish in the oven at 180c and cook ten minutes.
5. Place the vegetables on the bottom of the plate,
   arrange the fillets of gurnard on top and garnish by drizzling some of the
   Farrington Balsamic Dressing.

Queen of puddings

For the pudding
• 225ml/8fl oz milk
• 225ml/8fl oz double cream
• 1 vanilla pod, split
• 100g/3½oz caster sugar
• 5 free-range egg yolks
• 140g/5oz fresh breadcrumbs
• 2 lemons, zest only
• 200g/7oz raspberry jam

For the meringue topping

• 4 free-range egg whites
• 110g/4oz caster sugar
• 1 tbsp icing sugar, for dusting

Preparation method

1. Preheat the oven to 160C/310F/Gas 2.
2. For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
3. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
4. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
5. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie.
6. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.
7. Remove from the oven and allow to cool.
8. Increase the oven temperature to 190C/375F/Gas 5.
9. For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
10. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
11. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.
12. To serve, remove from the oven and serve immediately

Grilled Northamptonshire Wood Pigeon and Kohlrabi Salad

Ingredients (serves 4)

4 Wood pigeon
3 Medium kohlrabi
1 Teaspoon English mustard
6 Tablespoons of Farrington’s mayonnaise
Ground white pepper

Selection of mixed salad leaves (rocket, curly endive, and baby red chard)

4 sprigs of fresh thyme
200ml Mellow Yellow rapeseed oil
200ml Veal or brown chicken stock
¼ Chives (finely cut)

To Grill the Wood Pigeon:
• Preheat the oven to 180°C and place a tray in oven to preheat
• Remove the breasts from the wood pigeon, leaving the skin on.
• Chop the excess carcase bones from the wood pigeon and place the bones on a tray and place in a pre heated oven.
• Roast the bones until golden brown and then place the bones into a colander to remove any excess fat/oil.
• Place the drained wood pigeon bones and fresh thyme into a saucepan and cover with the chicken or veal stock. Bring to the boil and simmer gently for 20 minutes.
• Season the wood pigeon breasts with salt and pepper and place them skin side down on to a pre-heated griddle pan.
• Grill for 4 – 5minutes on each side, and then remove from griddle pan to rest for 3-4 minutes on a tray with kitchen paper.

To Make the Kohlrabi Salad:
• Peel the kohlrabi and then slice finely on a sharp mandolin.
• Cut the sliced kohlrabi into thin strips.
• Mix the mustard and the Farrington’s mayonnaise together.
• Add the mayonnaise and mustard mixture gradually to the shredded kohlrabi, ensuring that final mix is not too wet.
• Add the chopped chives to the mixture.
• DO NOT season the kohlrabi mix until immediately before serving as it will break down and become too mushy.

To Make the Wood Pigeon Dressing
• Drain the wood pigeon stock through a fine sieve and keep warm.
• Place the wood pigeon stock into a suitable container and then gradually incorporate the remaining Mellow Yellow rapeseed oil into the stock either by using a whisk or an electric hand blender.
• Season to taste with salt and pepper.

Thanks to everyone who attend our demos at the Holdenby Foodshow over the weekend. Many of you requested copies of the recipes demonstrated – so here are the first batch.

Poached Organic Salmon with Minted English Peas and Girolle Mushrooms

Serves Four

4 x 150g Organic Salmon Fillets (skin on)
1 Packet of Pea Shoots (picked and washed)
200g Girolle mushrooms (stalks scraped, washed and drained)
400g Fresh English Peas (podded)
150g Unsalted Butter (room temperature)
4 Leaves of fresh mint
2g Curly parsley (finely chopped)
Salt
Ground White Pepper
100ml Mellow Yellow Rapeseed Oil

Method:
1.Vac-pac the salmon fillets with a little Mellow Yellow rapeseed oil and a piece of zest of lemon. Or alternatively if the salmon is being pan fried place the salmon fillet into seasoned flour skin side down and shake off any excess flour. Take half of the butter and with a pastry brush, brush a thin layer on the floured skin side. Put aside in a thick bottomed sauce pan add 500ml of water and 100g of butter, bring to the boil.

2.Half fill a medium sized saucepan with water and heat to 65c. Keep on a low heat to maintain a constant temperature, checking with a thermometer.
3. Place the vac-pac salmon pieces into the 65c water and cook for 10 minutes with a timer. If pan frying the salmon, heat a non-stick frying pan to a medium heat and add the rapeseed oil.
4.Season the salmon fillets on the flesh side with the salt and ground white pepper.
5.Place the salmon fillets skin side down into the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat.
6. While the salmon is cooking, add the peas to the water and butter mix and simmer gently for 3-4 minutes until the peas are tender.
7.If pan frying the salmon, cook it on the skin side for approx 5 minutes and then turn it over onto the flesh side and continue cooking for a further 4-5 minutes on a medium to low heat.
8. Drain the peas from the water and butter mix, but keep the cooking liquor. Place the hot peas into a food processor.
9. Roughly chop the fresh mint leaves and add them to the hot peas.
10. Pulse the food processor until the peas are crushed and add a little of the drained cooking liquor to keep the crushed peas moist. Remove the crushed peas from the food processor and put aside and keep warm.
11.Heat a non-stick frying pan to a high heat and add a little Mellow Yellow rapeseed oil, then add the girolle mushrooms and pan fry for 2-3 minutes.
12. As the mushrooms are just finishing cooking add the finely chopped curly parsley and mix thoroughly. Remove the mushrooms from the frying pan and drain on to some kitchen paper.
13. As the pan fried salmon is finishing cooking add the remaining butter and turn the heat up slightly so the butter stars to foam and spoon this over the salmon. Remove the salmon from the pan and place on some kitchen paper to remove any excess oil.
14.Remove the vac-pac salmon from the water and cut open the bags. Remove the cooked salmon and place on some kitchen paper to also remove any excess juices.

To Serve:
Place a spoon of the crushed peas and mint in the middle of the serving bowl and place the organic salmon fillet (poached or pan fried) on top. Spoon the pan fried girolle mushrooms around the salmon, garnish with the pea shoots. Then drizzle a little of the remaining Mellow Yellow rapeseed oil over the salmon and mushrooms.

Scotch Eggs

Ingredients

• 4 large free-range eggs
• 275g Cumberland sausage meat
• salt and freshly ground black pepper
• 125g/4oz plain flour, seasoned with salt
• 1 free-range egg, beaten
• 125g panko breadcrumbs
• vegetable oil, for deep frying

Preparation method
1. Place the eggs, in to boiling water for exactly 6 minutes.
2. Remove the eggs and place into iced water immediately.
3. Drain the cooled eggs after about 5 minutes.
4. Then carefully peel the eggs.
5. Divide the sausage meat mixture into four and flatten each out on the palm of your hand.
6. Place the egg into the centre of the flattened sausage meat and carefully wrap the meat around the egg. Ensuring it covers all the egg and is well sealed.
7. Dip each sausage meat-coated egg in the seasoned flour, rolling to coat completely, then dip and roll into the beaten egg and then into the breadcrumbs do this twice so that you get a nice coating on the egg.
8. Heat the deep fat fryer to 170c.
9. Carefully place each scotch egg into the hot oil and deep-fry for 6-8 minutes, until golden and crisp and the sausage meat is completely cooked.
10. Carefully remove from the oil with a slotted spoon and drain onto a cloth.

Farrington’s Parsley and Caper Mayonnaise
Ingredients
• Farrington Garlic mayonnaise
• Lilliput capers
• 4 medium banana shallots
• 1 bunch fresh parsley

Preparation Method
1. Finely dice the banana shallots & run under cold water for a few minutes to remove any harshness in taste.
2. Chop the bunch of parsley finely.
3. Roughly chop the capers.
4. Add all the ingredients into the garlic mayonnaise mix and season.

First day at the Northamptonshire Foodshow today – thanks to everyone who visited and watched the great demos by Adam Gray, Richard Curtis, Stephen Bulmer and Sophie Grigson in the Shires marquee. More pics and all the recipes will be posted on site the site on Tuesday this week.

If you are coming to the show tomorrow we have another great line up of demos starting at 11.30am and hopefully the weather will be kind.

On Saturday a group of sutdents joined Wendi Jarrett to recreate some of the delicious flavours from the Caribbean. The students prepared Jerked pork from the Portland on the east coast of Jamaica, Eschoveich Fish – seasoned cooked fish with a spicy vinegar marinade, aubergine rundown a tasty dish with spiced tomato and coconut sauce, all topped off with traditional Jamaican fried dumplings. After enjoying a fantastic lunch the sutdents then went on to create their own salsa dishes. Thanks to Wendi for a fabulous day.

The next Caribbean course will run on Saturday 3 September – book your place

On Saturday 23 July a number of students joined Richard Curtis for a short course on sausage making. After taking the students through how to bone a joint of pork, prepare and season sausage meat, they then went onto create a string of garlic & chili, honey & mustard and herb seasoned sausages. After a cooking up  a few to taste, the students all took home plenty of sausages to put on the BBQ.

A cake maker, a coffee-shop owner and a community shop are among the finalists vying to be named ‘Local Food Hero’ in this year’s Carlsberg UK Northamptonshire Food and Drink Awards.

The Awards, devised by Northamptonshire Enterprise Partnership (NEP), are now in their third year and are again aimed at celebrating all that is great about local produce and drink, recognising excellence within the county’s dining venues and to reward those who work so hard within the culinary sector.

This category, staged in partnership with the Northamptonshire branch of the Campaign to Protect Rural England (CPRE), invited the public to nominate a person, business or organisation which they believed had done more in the last year to promote local food than any other. The five finalists are (in alphabetical order):

Collyweston Community Shop
Dovecote Farm Shop, Newton
Laura Hughes-Wasilewski of Cakerama, Woodford Halse
Nick Riseley of Creamers Coffee House, Raunds
Rob Walker of The Old Forge, Cranford

For Nick Riseley, the news came as something of a pleasant surprise. “It was great to just be nominated but to reach the finals is unbelievable. Hopefully this will make my staff realise how good they actually are as this would not be achievable without them! And of course the customers, who regularly come in, rain or sunshine, to spend their pennies in my business and so to them I am more than thankful. Here’s to many more years!”

Nominations from all corners of the county were received for everything from butchers to bakers, farms shops to nurseries, presenting something of a challenge to the judging panel which included the Chair of the Northamptonshire Community Foundation, David Laing and the Chief Executive of Northampton Borough Council, David Kennedy. “We had a wonderful array of nominations,” said David, “which only goes to show that Northamptonshire is overflowing with people who are passionate about local produce. We found it quite difficult to narrow our selection to just five but as a result I’ve got a long list of wonderful venues to visit over the coming months!”

Sally Hanrahan is the Northamptonshire CPRE’s Development and Education Manager and has worked alongside the competition’s co-ordinator Rachel Mallows from The Mallows Company on this category. “What we love about this particular award is that it throws up some real county gems – people and venues that are highly valued by their customers but not necessarily known widely. So this is the perfect opportunity to shout about their achievements and to let our local food heroes know that their efforts are appreciated!”

The finalists now have until 1st September to discover their fate when the winners and runners-up in all ten categories will be announced at the Awards Dinner at Holdenby House. To see details of all the finalists, including links to their websites please visit www.letyourselfgrow.com/foodanddrinkawards

There are still places available on our three hour sausage making course taking place this Saturday (23rd). We have run this course a number of times before and have received great feedback from all the students.

So come along and join us. Take home a string of sausages, weather permitting light the barbecue and enjoy.

Book your place online or give us a call on (01604) 621640

To celebrate the official opening of our school a number of guests joined us for champagne and canapes.

Representatives from Baumatic, Kenwood and friends of the school had an opportunity to view the new teaching kitchen and enjoyed a cookery demonstration by Adam Gray. Thanks to everyone who came along on the day

Need some food inspiration? Then come along next Saturday 16th July to the fantastic Oundle Food Festival. During the day there will be a number of mouthwatering demonstrations including wild foraging with Arthur Potts Dawson, Artisan Sausage making with Alex Chambers, and award winning baker and Guardian food writer Dan Lepard will be running two great sessions on bread baking.

The stall holders marketplace will offer a fantastic range of local and regional producers, and suppliers of fine foods and organic produce. The Slow Food Movements Taste adventure will keep the kids entertained, along with music, dancing  and entertainment.

So put a date in your diary and come along. More details can be found at www.oundlefoodfestival.co.uk