British Food Fortnight: 3 British recipes to love at Fenwick

As British Food Fortnight rolls around again, and the much-loved Great British Bakeoff has us glued to our tellys; we're celebrating this momentous season of food by bringing you three mouthwatering British recipes from our delicious in-store eateries.

Whether you're planning a dinner party with friends or just fancy jazzing up your meal repertoire for Autumn, take a look at our three delightfully British recipes that will get your tastebuds tingling. If you want to test out the finished product before you throw on your apron, why not swing by Fenwick to try them in store.

ROAST TOPSIDE OF BEEF by RESTAURANT ON 3, bentalls kingston

  (Serves 8-10)

Warming roast topside of beef with home-made Yorkshire puddings, roast potatoes and fresh vegetables, serve with gravy for the perfect Autumn dish.

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         Ingredients:

            For the Beef:
            1.5kg topside of Beef
            2.5g Sea Salt
            1.5g Whole Black Pepper
            35ml Olive Oil

           For the Yorkshire Puddings:
             6 Eggs
             250ml Milk
             170g Plain Flour
             2.5g Sea Salt
             85ml Cooking Oil

             For the potatoes:
             1.5kg Potatoes
             2g Sea Salt
             500ml Cooking Oil

             For the side/garnish:
             Your choice of steamed              fresh Vegetables
             Gravy
             Horseradish
             sprigs of Rosemary

 




Method:

For the Beef:
Pre-heat the oven to 180°C.
Season the beef with sea salt & cracked black pepper.
Heat a roasting tin with 100mls oil, when hot add the beef and seal on all sides.
Place into the pre-heated oven and roast for approx. 20 mins per 450g (1lb) + 20 mins.
Once cooked rest the beef for as long as you can before serving on a warmed carving rack.

For the Yorkshire Puddings:
Crack the eggs into a mixing bowl and whisk, add the milk to the bowl and mix.
Add the flour and whisk until a batter is formed. Season with sea salt.
Rest the mix for 1 hour and then pour into a jug.
Pre-heat the oven to 190°C.
Divide the cooking oil between the sections in a muffin tin, heat the oil in the tin for 3-4 minutes. Pour the Yorkshire pudding mix  into each muffin case until it reaches the top of the muffin tin.
Bake in the oven for 15-20 minutes until golden brown.

For the Roast Potatoes:
Slice the potatoes so that they are all the same size.
Place in a pan and cover with cold water, season with salt.
Bring to the boil and simmer for 2-3 minutes. Pour the potatoes into a colander and drain.
Place the cooked potatoes back into the pan and shake the potatoes around in the pan to scuff the edges.
Pre-heat the oven to 180°C.
Place the cooking oil in a roasting tin and heat on the stove top and seal the potatoes in the tray until they start to colour.
Remove the roasting tin of hot oil from the oven, carefully add the cooked potatoes into the tin, season with salt, place back in the oven and cook for approx. 45 minutes or until golden brown.

To garnish:
Add steamed vegetables and gravy to the side. Garnish the beef with a few sprigs of rosemary and a spoonful of Horseradish.

Dolcelatte and Cranberry Scones by ABSOLUTE TASTE, Fenwick Tunbridge Wells

Try this delicious savory cheese and cranberry scones as a twist on a sweet afternoon tea.

Ingredients:

For the Scones:
200g Self-Raising Flour
5g  Baking Powder
50g Butter
95ml Milk
pinch of Salt
25g chopped Chives

The Filling:
100g of Dolcelatte
75 g Cranberry Compote 
50g Rocket leaves

Method:

For the Scones:
Sift flour, baking powder and salt into a bowl. Rub butter into flour to make 'breadcrumbs'.
Add chopped chives, and then carefully, adding the milk a little at a time bind it together to make a dough. Rest for 1 hour in the fridge.
Roll out dough to half an inch thickness and then cut out with a small (35cm) cutter.
Egg-wash the top of the scone and bake for approx 20mins at 160 degrees, until risen and golden brown. Leave to cool on a cooling rack.

To assemble:
Cut the scones in half, place a teaspoon of the compote onto the open side of the scone, stick a rocket leaf on top and place a small triangle of the dolcelatte on to finish. 

 

Spicy Salmon Pâté by SALTWATER FISH COMPANY, Fenwick Newcastle 

(serves 4)

Great for a quick snack or a light lunch, or a perfect cocktail canapé topping.

Ingredients:

100g Smoked Salmon
100g fresh Salmon Fillet, skinned
100g Cream Cheese
10g Dill, chopped
1tbls Lemon Juice
1 shake of Tabasco
½ Red Chilli, finely chopped
Fine Sea Salt, to taste
Milled Black Pepper, to taste
4 Eggs, hard boiled
8 cocktail Gherkins
4 slices Country Bread, toasted

Method:

Season the fresh salmon with salt & pepper and cook briefly under a hot grill. Remove and allow to cool.
Chop the smoked salmon roughly and beat into the cream cheese along with the chopped chilli and dill.
Once the fresh salmon is cold, flake into the mixture and fold through gently.
Season with salt, pepper, tabasco & lemon juice.
Serve with sliced, hard boiled eggs, gherkins and lots of hot toast.

 

Discover Restaurant on 3 at Bentalls Kingston; Absolute Taste at Fenwick Tunbridge Wells;
and Saltwater Fish Company at Fenwick Newcastle.

By Ellie Hamilton