Stray Foodie: a hint of Festive flavours
by

Authors

Last updated Nov 24, 2020

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Throughout lockdown, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

As we are beginning to get a little Christmasey here at Paradise takeaway (for the moment!) to cheer ourselves up during these quiet November days, the seasonal and warming flavours of this dish produce an excitement on the palate and makes us think of all the good things to come!

This week’s recipe is Chestnut, Yellow Beetroot, Clementine and Sticky Ham.

A large glass of Ginger Wine enhances the earthy, healthy flavours making once more a very versatile dish that can be extended or made more delicate, as required.

For the ingredients, per portion, you will require:

  • 2 x Chestnuts
  • 1 tsp Oil
  • Mixed Herbs
  • 1 x Yellow Beetroot
  • A Bunch of Watercress
  • 1 x Clementine
  • 150g Cooked Bacon Chop
  • 1 x Tsp Tapenade
  • 5g Fresh Ginger
  • 20g Maple Syrup
  • 50ml Orange Juice
  • 2 x Slices of Shallot or 10g

Chestnut, Yellow Beetroot, Watercress, Clementine and Sticky Ham

Method:

Roast the Beetroot at 200c for 30 mins with a little oil, garlic and mixed herbs.

After 15 mins add nipped Chestnuts (with the skins cut to stop them exploding!)

Cook for a further 15 mins and remove the beetroot and chestnuts from the oven.

Peel the clementine and remove pith and segment.

Cut the fresh ginger into thin strips.

Slice the bacon into 1cm thick strips.

Put the orange juice, maple and shallot in a pan and bring to the boil.

Add bacon and ginger.

Cook until nicely caramelised, approx. 15 mins.

Add the beetroot and chestnuts.

Arrange on a plate with lots of dressed watercress and the Tapenade.

A dollop of Sour Cream or Yoghurt adds a touch of luxury.

A Recipe for the dressing:

  • 15g Honey Cider Vinegar
  • 1 tsp English Mustard
  • 30g Olive Oil

Mix together.  This will make a great dressing for the watercress and will stand you in good stead kept in the fridge for future use.

Once again, adding fresh herb such as rosemary, coriander and basil will always enhance further.


Read More: 


 

Authors


Want the latest news stories direct to your inbox? Click here to sign up for our newsletter.


The Stray Ferret Feed

Plans for 170 homes in #Knaresborough have locals concerned about the impact on wildlife at Hay-a-Park.

https://buff.ly/37mNovH

Load More...