Saturday 30 August

Adam Harper, Executive Chef from Devonshire Hotels & Restaurants

Seared Beef Rump with Garden Vegetables & Salsa Verde (serves four)

Ingredients

For the Beef:
800g beef rump (trimmed, room temperature)
Sea salt & cracked black pepper
Rapeseed oil
A knob of butter
2 garlic cloves (crushed)
2 sprigs thyme

For the Vegetables:
8 baby carrots (peeled)
8 baby turnips or radishes
200g peas (fresh or frozen)
200g broad beans (podded)
200g new potatoes (halved)
A few sprigs of mint
Olive oil
Salt

For the Salsa Verde:
1 small bunch flat-leaf parsley
1 small bunch mint
1 small bunch basil
1 garlic clove
1 tbsp Dijon mustard
1 tbsp capers
4 anchovy fillets (optional)
Zest and juice of 1 lemon
100ml extra virgin olive oil

Method

1) Sear the Beef: Season the beef well with salt and pepper. Heat a heavy-based pan with a splash of oil. Sear the rump for 2–3 minutes on each side until golden. Add butter, garlic, and thyme, then baste for 1 minute. Transfer to a warm place to rest for 10 minutes.
2) Prepare the Vegetables: Boil the new potatoes in salted water until tender. Blanch the carrots, turnips, peas, and broad beans separately in boiling water until just cooked, then toss in olive oil with chopped mint and a pinch of salt.
3) Make the salsa verde: Finely chop all the herbs, capers, garlic, and anchovies. Mix with mustard, lemon zest/juice, and olive oil until loose and servable by spoon. Season to taste.
4) To Serve, slice the rested beef and plate with the vegetables. Spoon over salsa verde and serve warm.

Plum & Almond Tart (serves eight)

Ingredients

For the Pastry:
200g plain flour
100g unsalted butter (cold, diced)
1 tbsp icing sugar
1 egg yolk
2–3 tbsp cold water

For the Almond Filling (Frangipane):
100g unsalted butter (softened)
100g caster sugar
2 eggs
100g ground almonds
1 tbsp plain flour
1 tsp vanilla extract

For the Topping:
6 ripe plums (halved, stones removed)
1 tbsp demerara sugar
A handful of flaked almonds

Method

1) Rub the butter into the flour and sugar until it resembles breadcrumbs. Add egg yolk and water gradually to bring the dough together. Wrap and chill for 30 minutes.
2) Roll out the pastry and line a 23cm tart tin. Prick the base, chill again, then blind bake at 180°C (fan 160°C) for 15 minutes. Remove weights and bake 5 minutes more until golden.
3) Prepare the Frangipane: Beat butter and sugar until pale. Add eggs one at a time, then stir in ground almonds, flour, and vanilla.
4) Assemble the Tart: Spread frangipane into the tart case. Arrange plum halves cut side up, pressing gently into the filling. Sprinkle with demerara sugar and flaked almonds.
5) Bake at 170°C (fan 150°C) for 35–40 minutes or until golden and set. Cool slightly before serving.
6) Optional: Serve with clotted cream, crème fraîche, or a drizzle of estate honey.

Eva Humphries, Clinical Nutritionist from Wholefood Warrior

Venison ragu (serves four)

Ingredients

300g wild venison mince
1 organic chicken liver,
trimmed and
finely diced
1 medium carrot, grated
1 medium onion, diced
1 stick of celery, diced
1 clove of garlic, diced
400g passata or chopped tomatoes
1 sprig of fresh rosemary
1 sprig of fresh oregano
2 sprigs of fresh thyme
Good quality extra virgin olive oil
Sea salt
Freshly ground black pepper

To serve:
A handful of fresh basil leaves
Parmesan or a strong cheese
(optional)
350 pasta, cooked al dente

Method

1) Roughly chop the leaves of rosemary, oregano and thyme to release their flavour.
2) Put the onion and celery in a casserole-style dish or a wide-brimmed frying pan.
3) Drizzle with a generous amount of olive oil, turn the heat to medium and allow the onion and celery to sauté for 5 minutes until they are starting to turn translucent.
4) Turn the heat up to medium-high. Add the carrots, garlic, rosemary, oregano, thyme and venison mince to the pan. Stir and break up the venison mince. Cook for a couple of minutes to lightly brown the venison.
5) Add the passata to the pan. Turn the heat down to medium. Season with sea salt and black pepper and allow it to simmer gently for 10-15 minutes. You may need to turn the temperature down to low.
6) Add the diced chicken liver to the pan and cook for a further 5 minutes.
7) Check the seasoning and season again if needed.
8) Stir in the pasta to coat it in the sauce. Add a splash of the pasta’s cooking water to loosen the sauce and stir again.
9) Serve with fresh basil leaves scattered on top and a generous portion of freshly grated cheese.

Nisha Katona

Chicken korma (serves two)

Ingredients

For the chicken korma:
4 tbsp vegetable oil
1 large or 2 small white onions diced finely
5cm ginger peeled and grated
2 cloves garlic crushed
2 chicken breasts, diced into 2 cm pieces
1 tsp turmeric
¼ tsp of chilli powder
1 heaped tbsp of garam masala
4 tbsp of natural yoghurt or creme fraiche
Water to loosen
½ tsp salt to taste
2-3 tsp brown sugar
2 heaped tbsp ground almonds
Handful of finely chopped coriander to garnish
1 tbsp pomegranate seeds

For the Indian fried rice:
2 tbsp vegetable oil
1 tsp cumin seeds
1 mug of white basmati rice
1 large jug to hold 2 builder's mugs of cold water

Method

For the chicken korma:

1) Add the oil to a wok-style pan, then add and brown the onion, ginger, and garlic
2) Now add the chicken breast and cook for a couple of minutes on a medium heat until it begins to colour. Add the turmeric, chilli, and the garam masala. Stir-fry for a minute or two.
3) Now add the yoghurt or creme fraiche and add a bit of water to loosen it. Simmer for around 7 minutes until the chicken is done.

4) Add the salt, sugar and ground almonds
5) Give it a good stir and serve with the rice, garnished with the coriander and pomegranate seeds. 


For the fried rice:

1) In a small saucepan add the oil and once it’s hot, add the cumin seeds and fry until they turn dark brown. Now, throw in your rice and toss the grains in the oil. Turn the heat to medium low and add the water.

2) Simmer gently until the rice has nearly absorbed all the water. Put the lid on tightly, and switch off the heat. Leave for 10 minutes and the rice is done.


Green bean Dahl (serves four)

Ingredients

250g red lentils
200g canned chopped tomatoes
½  tsp ground turmeric
3 tbsp vegetable oil
1tsp cumin seeds
1 fat green chilli, sliced
100g runner or green beans, cut into quarters
1 tsp sugar
1½  tsp salt
Juice of ½ lemon
Small bunch of coriander chopped 

Method

1) Put the lentils, mango, chopped tomatoes, ground turmeric and 1 litre of boiling water into a large pan over a medium heat. Bring to the boil then reduce the heat to a simmer, cover the pan with a lid and leave to cook for 15 mins until lentils are soft.
2) When the lentils are almost cooked, hear the oil in a non-stick frying pan/skillet over a medium heat. Add the cumin seeds and fry for a few seconds until fragrant and turn golden brown. Add the sliced chilli to the pan and fry, stirring continuously, for 10 seconds and then add the beans and cook stirring still.
3) Tip the contents of the frying pan into the pan with the lentils and stir to combine.
4) Add a couple of handfuls of chopped baby spinach and stir through the sauce to wilt for a few minutes.
5) Add the sugar, salt and lemon juice to the pan and stir to combine then spoon the Dahl into serving dishes and garnish with the fresh chopped coriander before serving. 

Bengali prawn curry (serves two)

Ingredients

1/2 tsp nigella seed
1 chopped green chili
1/2 tin chopped tomato
1/4 tsp chili powder
1/2 tsp turmeric
salt to taste
1 tsp brown sugar
1 cup frozen peas, defrosted
Water to loosen
1 good tsp english mustard paste
1 x 200g packet of medium sized peeled prawns
1 cup chopped baby spinach leaf
Handful of chopped coriander leaf
Squeeze of lemon juice

To serve (all optional):
Romaine lettuce wraps

Method

1) In a large pan, fry the nigella seeds until they fizz, then add the green chili and fry for a few more seconds
2) Add the tomato, chili powder, turmeric, salt and sugar and the peas. Simmer brightly until the tomatoes begin to turn a little brown - add water to loosen it if you feel it’s drying out.
3) Add the mustard paste, stir, and add in the prawns and spinach, then cook for no more than 5 minutes. The prawns should be just pink and tender.
4) Stir in the coriander leaf and a squeeze of lemon

Classic IPA Onion Bhaji (serves six)

Ingredients

200g gram / chickpea flour
1 tsp ajwain seeds
3 tbsp white poppy seeds
1½ tsp ground cumin
2 tbsp finely chopped fresh coriander
½ clove garlic, grated
1 green chilli, deseeded and sliced
1 tsp salt
1 tsp freshly ground black pepper
¼ tsp bicarbonate of soda / baking soda
4 white onions, roughly chopped
300 ml IPA

Optional additions:
any chopped vegetables can be added to the batter along with the onions
Vegetable oil, for deep frying

Method

1) Combine all the ingredients except the onions and vegetable oil in a large bowl with 300ml warm water or IPA and mix thoroughly.
2) Set a large pan over medium-high heat and fill a third of the way up with oil - you know the oil is hot enough when you can drop a small amount of batter into it and it bubbles and floats to the surface.
3) For the dipping sauce, Put all the ingredients into a dish and mix until smooth. Season with salt to your liking and serve with fresh coriander
4) Toss a small batch of the onion into the batter, making sure they are fully coated. Carefully put spoonfuls of the bhaji mix into the hot oil and fry for 2 minutes, then turn and fry for a further 3 minutes or until they are an even golden brown. Remove using a slotted spoon and drain well on paper towels.
5) Repeat in small batches. 

For the black cardamon rice:

4 tbsp vegetable oil
1 tsp cumin seeds
5 black cardamom pods
200g/7oz white basmati rice

Method

To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes.

Tom Lawson, from the Psalter in Sheffield

Sheffield Fishcakes

Ingredients

1 x 800g plaice (filleted)
100g water
5g table salt
1 x large Maris Piper potato
2 x sheets nori seaweed
5g dashi crystals or dashi concentrate
15ml dashi vinegar
25ml Henderson Relish
2 tsp ultratex
200g gluten free self raising flour
100g potato starch
200ml beer of your choice
10g samphire
12 dill fronds
1 lemon
curry salt

Method

1) Make a brine by dissolving the salt into the water, place the plaice fillets in the brine and
refrigerate for one hour, rinse the brine off the fish and pat dry with kitchen paper.
2) Cut fillets into eight 40mm x 20mm pieces
3) Slice potato on the mandolin 5mm thick, cut into four 40 x 20mm rectangles. 
4) Place in a sauce pan with dashi crystals and cover with water, bring to the boil and cook until tender but not falling apart. Drain on kitchen paper and refrigerate.
5) Build the fish cakes by sandwiching one piece of potato between two pieces of fish then roll in nori seaweed.
6) To make the ketchup, mix together the dashi vinegar, Henderson Relish & ultratex, place in a piping bag.
7) To make the batter, whisk together the gluten free self raising flour, potato starch and beer.
8) Pre heat deep fat fryer to 180°c. Carefully batter each fishcake and drop into the fryer, Cook for 5-6 minutes until golden.
9) Drain on kitchen paper and season with curry salt and lemon zest. Place on plates then pipe dots of the ketchup on top of each fishcake followed by the dill fronds and samphire.
10) Serve immediately. 

View the full Chatsworth Country Fair timetable here

Chefs will be doing book signings each day of the country fair. Click on the link below to see the full timetable for the weekend. 

Country Fair Timetable