Our Executive Head Chef, Darren Archer knows a thing or two about creating dishes to excite and entertain!
Each month he shares his pick of dishes for you to try out in the comfort of your own home. Happy eating!
RICE KHEER, CARAMALISED PINEAPPLE AND COCONUT GRANOLA PUDDING
Our Vaults restaurant has some stand our puddings on the menu this month and one of the most popular is Head Chef, Sandeep Mourya’s warming rice kheer pud – it’s full of wonderful and surprising flavours that make this a nice warming dish at this time of year, it’s truly a simple recipe to follow at home!
300gm basmati rice
2ltr whole milk
250gm sugar caster
1tsp ground cinnamon
1tsp ground cardamom
1 diced pineapple
150gm soft brown sugar
3 cups whole rolled oats
¼ cup chia seeds
½ cup flaked almonds
½ cup sunflower seeds
¼ tsp salt
1/3 cup coconut oil
¼ cup maple syrup
¼ cup honey
½ cup unsweetened coconut flakes
For coconut granola:
Preheat the oven to 300 degrees and line a rimmed baking sheet with parchment paper
Combine oats, chia seeds, almonds, sunflower seeds, and salt in a large bowl. Set aside
In a small bowl, whisk together coconut oil, maple syrup, and honey
Add wet ingredients to the dry, mix well so oat mixture is fully coated. Spread mixture in an even, single layer on prepared baking sheet. (Work in batches or on multiple sheets if necessary.) Bake for 30 minutes, stirring every 10 minutes.
Remove from oven and stir in coconut flakes. Store in an air-tight container
For rice kheer:
Put the rice in a sieve, rinse under warm running water then leave to soak in a bowl of warm water for 1 hour. Drain well
Pour the full-fat milk into a heavy-based pan, add the drained rice and bring to the boil. Reduce heat and cook for 10 minutes, or until a grain of rice breaks easily when pressed gently between your fingers
By now, most of the milk should have been absorbed and the mixture will be quite thick
Stir the sugar into the rice over a gentle heat and cook for 3 minutes. Remove from the heat and stir in the cardamom and cinnamon. Leave to cool and then chill
For caramelised pineapple:
Toss the pineapple chunks with the brown sugar to evenly coat, then tip into a small, hot, frying pan for 2-3 minutes, turning so that the sugar begins to caramelise
Finally spoon the rice kheer into a martini glass or a small dish of your choice and add coconut granola and caramelised pineapple to the top.
Try this delicious recipe at your next dinner party, these bite sized gems are sure to impress your guests!
June is almost upon us, hopefully we’ll see a bit more warmth and sunshine along with some of summer’s finest ingredients to help us keep cool.
This month I’ve come up with a dish that’s great for a lunch or dinner party held in June. Gin and tonic cured seatrout is a great vibrant replacement for smoked salmon, which can be made in advance and will keep for a week in the fridge or a month in the freezer and will still taste fabulous. It’s paired with a cooling combination of cucumbers and buttermilk perfect for those balmy June days, fingers crossed!
Once you have cured the Seatrout it’s a super quick & easy dish to knock up.
Gin & tonic cured sea trout
For the sea trout
500 g piece of sea tout fillet (pin boned, skin left on the fish monger will do this for you)
25g of lemon zest
25g of lime zest
165g of Malden salt
50g of sugar
1 bunch of dill
25g of coriander seeds
25g of juniper berries
5g of black peppercorns
25ml of gin
For the sea trout, toast the spices and crush. Blitz the zest, spices, dill and 50g of the Malden to a coarse consistency in a blender and fold through the rest of the salt, the sugar and the gin.
Generously coat the seatrout with the cure on the flesh side, wrap lightly in tin foil, place in the refrigerator and leave for 24 hours.
Remove from the fridge and rinse off the cure under cold water and pat dry with kitchen paper.
Using a sharp long knife slice into ½cm strips, set aside until ready to serve.
Butter milk & cucumber sauce
40g Yukon gold potatoes (peeled & diced)
½ Onion chopped
1½ tbsp Cider vinegar
1½ tbsp Honey
1½ tbsp Sea salt
160 ml Sour cream
400g Cucumbers cut into shapes (ribbons, diced & sliced, this is optional)
1 bunch chives & 1 bunch of dill for garnishing.
In a small saucepan cover the potato with about 2.5cm of water and bring to a simmer over a medium heat.
Cook until tender, drain and let cool to room temperature.
In a blender combine the buttermilk, onion and vinegar until smooth.
Add the potato, honey and salt, blitz until incorporated.
On a low speed add the sour cream and process until just mixed.
Transfer to a bowl and stir in the cucumbers.
Cover and refrigerate for at least one hour.
To plate the dish, pour a thin layer of the buttermilk sauce in to your serving dishes arrange the cucumbers on top of the buttermilk. Then arrange the slices of sea trout on top. Garnish with picked dill & chopped chives.
A COCKTAIL FOR ANY OCCASION
We’ve created a colourful festive cocktail list to compliment our party and fine dining packages. The Christmas Caribou is one of our picks. You can make some adjustments to the garnishes, so try this at your next Summer dinner party!
You will need:
- Vodka (as many shots to your taste…we usually go for two!)
- A dash of orange and cardamom syrup
- Ginger beer
- Orange or fruit to garnish
Shake ingredients with ice and strain into a highball glass fill to the top with ginger beer and garnish with orange, cherry and spice (or fruits of your choosing)
Spring leaf garlic & olive oil mash
March is the time of year when spring starts to take hold, in areas of shaded woodland across the country a vivid green blanket of wild garlic leaves cover the ground. These leaves sometimes called Ramsons or Ramps can be picked and eaten raw- put through salads as they have a mild garlic and spring onion flavour. A little later in the season they start to produce white edible flowers that taste great as well as being a beautiful garnish for your dish.
Wild garlic leaves are in season throughout March and April after which they'll vanish for another year, almost as quickly as they appeared.
Maya Gold Potatoes
Spring leaf garlic
Peel the potatoes and cut into even sized quarters, then rinse under cold running water to remove the starch
Place the potatoes in a pan of cold water, add the salt and bring to the boil, lower the heat and simmer until the potatoes are tender
When cooked drain the potatoes
Meanwhile blanch the spring leaf garlic in boiling water for 10 seconds, plunge into iced water to stop the cooking process, this will help retain the vivid green colour
Squeeze out the excess water and blend in a food processor with half the butter and olive oil until smooth
Crush the garlic with a pinch of salt in a pestle and mortar until a smooth paste
Heat the cream until almost boiling then remove from the heat
Mash the potatoes, with a good potato ricer and add to a clean warm pan
Add the garlic and warm cream while beating to ensure a smooth mash
Beat in the spring leaf garlic, butter and olive oil mix.
Adjust the seasoning as necessary with sea salt and pepper
Top tip: This process can also be created in an electric mixer, which will give a superior silky finish.
Easter is a time to enjoy a meal with family and friends, whether it be a seafood meal on Good Friday or toasted hot cross buns on Easter morning. We asked Executive Chef, Darren Archer what his yearly Easter tradition is and he has shared with us his delicious and healthy polenta & ricotta pancake recipe. Why not include Darren’s scrumptious dish to your brunch menu this Easter.
Polenta & ricotta pancakes with Yorkshire rhubarb & strawberry compote
For the Strawberry rhubarb compote:
500g Yorkshire forced rhubarb, cut into 1/2-inch pieces
300g strawberries hulled and quartered
225g granulated sugar
1 teaspoon vanilla extract
For the cornmeal ricotta pancakes:
355 ml buttermilk
60g fine polenta
28gunsalted butter, cut in half, plus additional butter for cooking
125g plain flour
25 granulated sugar
12g baking powder
1/2 teaspoon salt
1/4 teaspoon bicarbonate soda
Zest from 1 lemon
2 large eggs, room temperature, lightly beaten
120g fresh ricotta
In a pan set over medium heat, combine the rhubarb, strawberries, sugar, and vanilla. Bring everything to a simmer, reduce the heat to low, and simmer until the rhubarb is soft, and is about to fall apart, about 15 minutes.
Remove the compote from heat and allow it to cool to room temperature. Refrigerate until needed. Can be made up to 3 days ahead.
When ready to make the pancakes, remove the strawberry rhubarb compote from the refrigerator and set it aside. In a small saucepan set over medium heat, gently warm the buttermilk. It will try to separate but just stir it a few times, especially at the end, it’ll be fine. Do not let it come to a boil – just warm it until you see tiny bubbles at the surface.
Remove the pot from heat and slowly whisk in the polenta so that it doesn’t clump.
Add the pieces of the butter and set it on top of the cornmeal-buttermilk mixture to melt. Let it rest until ready to add to the batter.
Start to warm a pancake pan on medium-low heat.
Preheat the oven to 95°C.
In a large bowl, combine the flour, sugar, baking powder, salt, bicarbonate soda, and the lemon zest. Whisk together for 1 minute to ensure that the ingredients are well combined.
In another bowl, combine the eggs and the ricotta until well-mixed.
Add the cornmeal-buttermilk mixture and the eggs-ricotta mixture to the bowl with the dry ingredients and either whisk or stir gently until the batter is just combined. Do not over-stir. The batter will look thick and slightly lumpy – it will give you the fluffiest pancakes imaginable.
Lightly brush the pan with the melted butter. Using a table spoon, gently place the batter into the pan.
Cook until the bubbles on the surface of the pancakes will start to pop and not close up, about 3 minutes.
Flip the pancakes and cook until the bottom is golden brown and the top of the pancake is firm to the touch, about 3 minutes longer.
Transfer the cooked pancakes to a shallow baking sheet and keep in the oven while you cook the rest of the pancakes. Serve the pancakes with the strawberry rhubarb compote & a little fresh cream
RECIPE OF THE MONTH - JANUARY
Yorkshire rhubarb fool (serves 4)
50g Rhubarb, roughly chopped
5 tbsp Golden caster sugar
300ml Double cream
100ml Greek yoghurt
Put the rhubarb in a pan with 4 tbsp of the sugar and heat gently, covered, until tender.
Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice.
Allow to cool.
Whip the cream until it forms soft peaks, then stir in the yoghurt.
Fold in the cooled rhubarb, and chill for at least an hour.
Serve in glasses with the reserved juice, poured over the top, and a few mint leaves on each portion.
Garnish with a few toasted pistachio’s.
One of the bright lights on the foodie horizon after the Christmas blow out is the appearance of Yorkshire forced rhubarb (also known as Champagne rhubarb , grown in sheds & picked the traditional way by candle light, the lack of light produces a pale pink tender stem that doesn’t require peeling.
This rhubarb has a much sweeter, floral delicate flavour than the summers outdoor grown variety, which also makes it much quicker tom prepare & cook.
So go on & try this super quick & easy post holiday treat.
Recipe of the month: Yorkshire Champagne rhubarb, blood orange & hazelnut flapjack
Our Head Chef and resident recipe of the month contributor Darren Archer shares his culinary secrets of the glorious winters in the North.
“At this time of year all eyes turn North towards the delights of the Yorkshire rhubarb triangle, a small area in my native West Yorkshire that is known for the sweet, tender & elegantly flavoured forced rhubarb.
Rhubarb has been grown in this part of the world for over 200 years and thrives in terroir and climate of this area, where the plants are grown outdoors for two years before being transported into sheds during the month of November.
Here they are left to grow in blacked out sheds in complete darkness, feeding on the carbohydrates in their roots stored during long heady days of summer. This leads to long thin tender, sweet and aromatic stems that require no peeling, only quick cooking.
The stems grow so rapidly that as they reach up to find light you can hear the leaves pop as they burst open.
When ready the rhubarb is picked in the traditional manner by candle light so not to disrupt the growing process.
I’ve tried and tested this flapjack recipe with different seasonal ingredients, but this is my firm favourite and best seller in the RSA’s onsite coffee shop the Gerard Bar.”
500g Porridge oats
150g Golden syrup
180g Soft brown sugar
300g Yorkshire Champagne rhubarb
50g Caster sugar
30g Pumpkin seeds
30g Sunflower seeds
50g Hazelnuts (roughly chopped)
1 Blood orange (zest only)
1. Preheat the oven to 200°C (fan assisted)
2. Cut the rhubarb in half lengthways, cut into 10cm lengths. Then cut across the sticks into 2cm pieces
3. Heat a roasting tray or heatproof dish in the oven, lay in the pieces of rhubarb then sprinkle over the caster sugar
4. Return to the oven and cook for about 10 minutes basting the cooking liquid over the rhubarb every so often
5. The rhubarb should have a little bit of a crunch remaining
6. Remove from the oven and leave to cool
7. Reduce the oven temperature to 160ºC
8. Line a 30cm x 30cm and 4cm deep (approx.) baking tray with parchment paper
9. Roast the seeds and hazelnuts separately until golden
10. Gently melt the sugar, syrup and butter in a saucepan over a medium heat
11. Mix together the rhubarb, orange zest, oats, salt, nuts & seeds
12. Pour in the butter mix to combine evenly
13. Spoon the mixture into the lined baking tray and press the mix right into the corners, level off the top
14. Bake for 30-35 minutes until a light golden brown