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.

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