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:
Stray Foodie: an autumn surprise for the taste buds
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.
This week’s recipe is Wild Mushroom, Coconut Rice, Celeriac, Kale, Turmeric & Humous.
Designed to be a starter, vegetarian main course or a side dish, the quantities are for 1.
For a special occasion I recommend it being partnered with a fabulous quality sparking wine, such as Brut Dunesford Pinot Gris 2018; made just outside of York, it has a refined dryness, is slightly sweet on the palate and well balanced. With the turmeric in this dish, it makes a huge sensation in the mouth. How exciting it is to be able to produce local food partnered with local wine? It is rare and quite special.
The ingredients for this dish
For the recipe I have taken:
- 35g Mixed Wild Mushrooms
- 50g Cooked Rice – either Jasmine or Brown
- ½ Lime, Zest and juice
- 1 x Celeriac with 4 discs cut out, approx. 12g each
- 20g Humous
- 15g Variegated Kale
- 10g Fresh Turmeric, finely grated
- 10g Fresh Ginger
- Chopped Fresh Mixed Herbs and flowers for garnish
- 1 Tbsp White Balsamic
- Salt / Pepper to taste
- ¼ Green Chilli
- 10g Coconut Milk
- Tsp Olive Oil
- 20g Butter
The finished dish
Method:
Peel the Celeriac and with a medium size cutter cut out 4 discs.
Poach in a little water (or stock or your choice), butter, salt and pepper until cooked.
Sauté off the mixed mushrooms in a little oil, salt and pepper.
Finely chop the green chilli, taking care to remove the seeds.
Stir the chilli in to the rice with the coconut milk, grated ginger and a sprinkling of chopped herbs.
Mix the grated turmeric in the white balsamic.
Pour the lime juice over the kale.
Build the celeriac, rice and mushrooms on a plate, finishing with the humous and placing the turmeric on top.
Garnish with the remaining ingredients.
This is delicious and can also be prepared in advance which always helps a busy cook!
Read More: