Sunday 31 August

Ray Moody, Santos Higham Farm Hotel

Vegan beetroot and feta tart

Ingredients

4 golden beetroot
few sprigs of thyme
100ml apple juice
200g plan based feta
100ml plant based double cream

For the tart cases:
300g plain flour
pinch of salt
150g plant butter
5g seaweed powder
50g ground cashew nuts
2 tbsp water

For the black garlic ketchup:
250g black garlic
125ml water
50g castor sugar
50ml light soy
50ml rice vinegar
125ml olive oil

1 golden beetroot peeled diced fine
50 ml rice vinegar
50g castor sugar
50ml apple juice
pinch of thyme
pinch of fennel seeds
salt

Method

1) Rub flour and butter in a bowl until it becomes breadcrumbs, then stir through seaweed and nuts, adding water to form a dough. Wrap and rest in fridge 30 minutes. Pre heat oven to 180°c.
2) Roll out the pastry on a light floured surface until roughly 2mm thick, then line the cases and bake for 16 minutes. Once cooked, remove and allow to cool.
3) In a thick bottomed pan, reduce the apple juice to a sticky light caramel, then line the moulds with some of the caramel.
4) Use a Japanese turner for long sheets of beetroot, rolling the strips into rolls no wider than the bottom of the tart cases. Place these in the caramel lined moulds and cover with the remaining caramel. Cook for 45 minutes until tender and golden.
5) Warm the black garlic, castor sugar, rice vinegar and in a pan. Place the garlic in a blender, add oil till emulsified, store in a squeezy bottle until needed.
6) Put feta and double cream into a blender, blend until smooth.
7) To assemble, remove the beetroot from the mould, scorching the top with a blow torch if needed. Pipe the cheese into the case with a spoon of garlic ketchup, adding the spiral on top and pushing down the side to form a cane over the cheese. Garnish with a few dots of ketchup, nuts and herbs.

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.

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.

Phil Vickery

Coconut prawns with watermelon & feta (serves four)

Ingredients

16 large prawns, shelled & 2 tbsp any oil
 
150g desiccated coconut
150g panko breadcrumbs
2 medium eggs
4 tbsp flour
 
For the salsa:
1 small mango finely chopped
1 small papaya, finely chopped
½ green pepper, finely chopped
1 small red onion, peeled and finely chopped
½ small red chilli, finely chopped
4 tbsp chopped chives
4 tbsp chopped fresh coriander
juice and finely grated zest 2 limes
150g feta cheese, crumbled
 
For the mayonnaise:
4 tbsp mayonnaise
4 tbsp tomato ketchup
1 tbsp Siracha sauce
2 tsp Cajun or Jerk seasoning powder
touch of water 
1 large slice watermelon, seeds removed

Method

1) Dip half the prawns in flour, beaten egg and breadcrumbs and coconut mixed together. Heat a small pan of vegetable oil to 175°c.
2) Mix all the ingredients for the salsa together well and leave to marinate.
3) Lay the slice of watermelon on a board and cut out 10-12 holes using a 3cm cutter.
4) Chop the pieces you remove finely and add to the salsa.
5) Fill the holes with crumbled feta cheese.
6) Deep fry the prawns until golden probably 2-3 minutes, then remove and drain well on kitchen towel.
7) Heat a small pan or hot bbq and sauté or grill the other 8 prawns, seasoned with a little salt, pepper, and or Cajun or Jerk spice powder.
8) Mix all the ingredients for the mayo together well.
9) Spoon the salsa over the melon, then top with the prawns. Spoon over the mayo and serve.

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, including where to find the Fine Food Village and book signing tent. 

Country Fair Timetable