Friday 29 August

James Martin

Buffalo chicken wings with crumbled blue cheese 

Ingredients

1 kg chicken wings
4 tbs koji

For the dressing:
125ml sriracha sauce
100ml runny honey
125g butter
1 tsp onion powder
1 tsp garlic powder
1 lime juice only

To serve:
A few chives and tarrogan chopped
3 Spring onions, sliced
1 red and green Chillies sliced
100g stilton

For the waffles:
250g plain flour
1 tsp baking powder
2 tbs melted butter
Few sprigs tarrogan
3 eggs
200ml milk
2 tbs chopped spring onions
100g diced potatoes blanched
2 tomatoes concassed

Method

1) Coat the chicken in koji and leave to marinade in the fridge for 1 hour, wash and pat dry.
2) Deep fry at 160°c until crisp and golden. 
3) Place all of the ingredients for the sauce into a pan. Bring this to the boil, then use it to coat the wings. 
4) Whisk all of the ingredients together for the waffles. Ladle into a waffle machine and cook until crisp.
5) Pop onto a plate, and top with the wings. Sprinkle with stilton chives, onions and chillies.

Lamb chops, purple sprouting broccoli and tahini dressing

Ingredients

8 lamb chops
Drizzle of olive oil
Salt and pepper
Vegetables
50ml olive oil
400 g purple sprouting broccoli

For the dressing:
5 tbs tahini
300 g cream cheese
1 lemon juice and zest
salt and pepper

To serve:
100 g pomegranate seeds
2 tbs white sesame seeds toasted
1 small bunch coriander chopped
1 small bunch mint chopped
Few spring onions sliced

Method

1) Heat a frying pan until hot. Drizzle in the oil, season the lamb chops, and then fry on both sides for 3 minutes until crisp.
2) Simply whisk all of the ingredients together to make the dressing.
3) Place the broccoli into a large frying pan, drizzling in the oil. Season and then cook until charred (roughly 5 to 6 minutes).
4) To serve, spread the tahini dressing all over a platter, top with the lamb, broccoli and then sprinkle sesame seeds, pomegranate seeds, herbs, onions. Finish with a drizzle of olive oil.

Andrea Garcia, Group Executive Chef from Longbow Venues

Twice-baked cheddar cheese soufflé

Ingredients

Salted Butter 150g 
Gluten Free Oats 200g
Blue Cheese 300g 
Lemon Juice 0.030 l 
Egg White 800g
Table salt 2g 
Egg Yolks 200g 
Grated Cheddar 250g
Whole milk 0.4 l
Gluten Free flour 100g
Salted Butter 100g 

Method

1) Prepare the soufflé moulds with butter (using a brush) and oats.
2) In a pot, melt the butter then add the flour. Continue cooking till golden brown.
3) Adding the milk slowly, whisk until you have a cream. Then add the egg yolks, chilly, salt and cheddar.
4) Whisk the eggs and lemon juice until aerate.
5) Keep the pot on a low heat until the mixture is sticking together. 
6) Incorporate 30% of the egg whites in the mixture then mix together with a spatula.
7) Fill the mould halfway with the mixture.
8) For cooking, place the soufflé moulds on trays with a layer of water and cook them at 160°c for 15 minutes.
9) Once cooked, open the door from the oven and leave them to cool slowly.
10) After a few minutes, take them out and place them up side down on a clean tray with paper.
11) To serve, cook the soufflé for 10 minutes at 180°c, reheating the sauce and plate.
12) Spread the left blue stilton evenly in all the soufflés, then top up all the moulds.

Chocolate soufflé with vanilla ice cream

Ingredients

Coco powder 60g 
Water 75g
Sugar 75g 
Chocolate 150g
Sugar 40g 
Egg white 500g
Lemon juice 15g
Sugar 250g
Water 60g
Vanilla ice cream 120g
Butter 150g 
Chocolate bar (to grate, keep in the freezer) 200g  

Method

1) First, grate the chocolate.
2) Brush the moulds with butter, then coat them with the grated chocolate.
3) Leave the chocolate in a bowl under lights to melt
4) In a pot, bring the water, sugar and coco powder to boil. Keep mixing to avoid burning.
5) Using a mixer; whisk egg whites and sugar. After this starts to aerate, add the
lemon juice.
6) Bring sugar and water to 121°c, then add it to the egg whites, mixing slowly.
7) Mix the chocolate with the coco powder, then add 30% of the egg white and mix gently.
8) Add the chocolate mix to the rest of egg whites and mix it with a rubber spatula gently.

Matt Booth, Head Chef at the Prince of Wales in Baslow

Honey & Za'atar Chicken with lemon hummus, tabouleh and pomegranate

Ingredients 
 
4 chicken thighs
100ml honey 
50g of za'atar 
2 pomegranate 
1 bunch coriander
1 bunch mint
1 bunch chives
150g bulgar wheat 
1 cucumber
4 ripe tomatoes
4 lemons 
1 tin of chickpeas 
500ml olive oil 
tahini paste 
1 bunch spring onions 
1 bulb garlic 
cinnamon
ground coriander 
sumac 
 
Method 

1) To start, take your chicken thighs and season them with salt and pepper. Rub the seasoning all over the chicken and add a little sunflower oil. In a hot frying pan, fry the chicken until it just starts to turn colour. Then add a few cloves of garlic and a sprig of thyme and place it in a preheated oven at 180°C for about 25 minutes.

2) While the chicken is cooking, add your bulgur wheat to a saucepan, ensuring there is enough water to cover it. Add a small pinch of salt and bring it to a boil. Then, let it simmer for around 4 minutes. After that, turn off the heat and leave it to sit for about 5 minutes until it absorbs most of the water. Strain any excess water and spread the bulgur wheat on a tray to cool.

3) For the tabbouleh, finely chop all your vegetables and herbs and place them into a bowl. Zest and juice a lemon into the bowl, then add about 20ml of olive oil along with some salt and pepper. Stir in the chilled bulgur wheat and mix well. Place the mixture in the fridge to chill. Cut open the pomegranate and remove the seeds.

4) For the hummus, rinse and strain the chickpeas, then add them to a food processor. Zest and juice 2 lemons and add them to the processor along with 1 tablespoon of cinnamon and 1 tablespoon of ground coriander. Begin blending the chickpeas, then add 3 tablespoons of tahini paste. While it's blending, slowly pour in olive oil until the mixture becomes smooth and creamy. Season with salt and pepper, then transfer it to a container and chill in the fridge.

5) Once the chicken has cooked for 25 minutes, pour approximately 3 tablespoons of honey over it and sprinkle on some za'atar. Baste the chicken well, then return it to the oven for a few more minutes until it is golden and crispy, adding more za'atar if desired.

6) To serve, spread the chilled hummus on your plate, followed by the tabbouleh, and then place the chicken thigh on top. Sprinkle some pomegranate seeds over the dish and drizzle the honey from the pan on top before serving.

Elderflower Panna Cotta, macerated English strawberries, pistachio and lemon verbena.

Ingredients

150ml milk 
400 double cream
4 gelatine leaves
200ml elderflower cordial 
1 punnet strawberries 
100g sugar 
100g pistachio
1 bunch lemon verbena 
1 lemon 
4 green cardamom 

Method

1) To begin, add milk and cream to a saucepan. Bring the mixture to a low simmer, then add 3 green cardamom pods and your elderflower cordial, along with the zest of almost 1 lemon. Allow it to sit for a little while to infuse. Soak the gelatine in cold water for a few minutes.

2) Next, strain the panna cotta mixture through a sieve into a jug. Take the gelatine, squeeze out any excess water, and whisk it into the mixture. Pour this into either glasses or moulds.

3) For the strawberries, slice off the green tops and cut them in half. Place them in a bowl, then add 4 tablespoons of sugar and 1 tablespoon of chopped lemon verbena. Mix well and let them macerate.

4) For the pistachios, add them to a pan of boiling water for a quick blanch, about 30 seconds. Then remove them and run them under cold water; this will make it easier to peel off the skin. Once peeled, give the pistachios a light chop and set aside.

5) Once chilled, remove the panna cotta from the moulds and place it on a plate. Arrange the macerated strawberries around the panna cotta and drizzle some of the juice over it. Sprinkle the chopped pistachios around and garnish with lemon verbena leaves. 

Chris Mapp, from The Tickled Trout in Barlow

Confit chicken wings in sriracha sauce

Ingredients

150g tomato ketchup    
50g sriracha (shop bought is fine)
20g soy sauce
10g dark brown sugar

Method

Confit the wings in oil or duck fat with herbs and garlic until cooked, usually taking about 30-40 minutes. “Confit” means cooking in oil at a low heat, and not going above 100°c, so try to keep temperatures at between 93 - 95°c.

Homemade sriracha 'for the brave'

Ingredients

300g of red chillies, stalks removed
5 garlic cloves, peeled
10g sea salt
35g soft light brown sugar
35g caster sugar
25g rice vinegar
15g dashi vinegar (or malt as a good alternative)

Method

1) Blitz the chilli, using some garlic salt sugar to rough puree. 
2) Put in a sterilised jar for 3-4 days, burping the jar occasionally. 
3) Place in a pan with vinegars and simmer for a few minutes, blitz again, pass, season, then re-seal in sterilised jars.

Parma ham and goat’s cheese salad

Ingredients

Picked leaves 
English soft goat’s cheese
compressed watermelon
candied walnuts
Parma ham
fine sea salt
vinaigrette
balsamic vinegar
nigella seeds
crackling crumbs
crispy ham 
herb oil

Prosecco raspberries, whipped cream cheese Chantilly

Ingredients

450g raspberries
Finely grated zest of 1 orange
1-4 tbsp of prosecco
1 tbsp icing sugar
2 tbsp Cointreau

For the Chantilly:
200g Philadelphia cream cheese
100g crème fraiche
80g caster sugar
150 double cream
Vanilla extract

Method

1) Blend 100g of raspberries with the zest, prosecco, and one tablespoon of sugar, then strain through a fine sieve, adding more prosecco for stronger flavour. Leave to chill. 
2) Macerate the remaining raspberries in the Cointreau and sugar, chill, turning occasionally.
3) Mix the crème fraiche, mascarpone, sugar and cream with the vanilla, whisk until firm. Chill.

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