Create a stir in your kitchen this month with these delicious recipes from Chef Adam Fellows from Goodfellows Restaurant in Wells.
Terrine of game with pickled red cabbage and onions
Serves 8
Ingredients
500g mixed diced game (venison, pheasant, wild duck etc)
100g duck liver
1 sprig of thyme and 1 garlic clove (chopped)
2 tblsp Madeira
8 leaves Savoy cabbage
100g wild mushrooms (girolles if possible)
For the jelly:
50g dried mixed wild mushrooms
25g button mushrooms
1 shallot
1/2 clove garlic
50g game trimmings/bones
5 black peppercorns
100ml port
7 gelatine leaves
For the pickled red cabbage:
200g red cabbage
100ml red wine vinegar
50ml red wine
25g sugar
1 sprig thyme, 4 juniper berries
For the pickled onions:
32 silver skin button onions
100ml white wine vinegar
25g sugar
1 star anise, 1cm red chilli, 5 black peppercorns
To garnish:
4 tbsp aged balsamic vinegar and hazelnut oil
Method
1 Take the diced game and place onto a tray with foil. Season well and add garlic and thyme. Pour over the Madeira and cover with a layer of foil. Place into a low oven at 130C and cook until tender, but still moist (approx. 40 minutes). Remove and cool.
2 Saut� the wild mushrooms and blanch the leaves of Savoy cabbage. Fry the liver until just pink and leave to cool.
3 To make the jelly: fry the game trimmings, button mushrooms, shallot, garlic and peppercorns in a pan until golden. Add the port and reduce by half. Add the dried mushrooms and half a litre of water. (If you have a good clear game or vegetable stock, you can use this.) Bring to the boil and simmer very gently for 1 hour. Pass gently through a muslin cloth to keep a very clear, flavoursome stock. Measure and heat exactly half a litre of the stock left and add 7 leaves of gelatine. Stir until dissolved and reserve at room temperature until ready to make the terrine.
4 To make the terrine: line a terrine mould with cling film, on all sides, leaving enough hanging over the edges to cover the top. Pour in a ladle of the jelly and add a layer of cabbage leaves. Add a layer of the mixed game and a little more jelly. Continue building the terrine by adding the liver, more cabbage, the mushrooms and the rest of the game. Pour a little jelly between each layer. When finished, wrap the overhanging cling film over the top and refrigerate for 24 hours.
5 To make the pickled cabbage: shred the cabbage very finely with a knife or mandolin. Place the red cabbage and other ingredients into a pan and cover with a lid. Gently simmer for approximtely 30 minutes. Leave to cool and reserve.
6 To make the pickled onions: put the button onions into a pan with the vinegar, sugar and spices and bring to the boil. Cook for 15 minutes and leave to cool.
7 To serve, cut the terrine into even slices and place onto the plate. Put the red cabbage into a little cutter to form a neat tower. Place the onions around and garnish with a few herbs. Finish with a little aged balsamic vinegar and hazelnut oil.
Adam's Tip
Make the terrine at least one day in advance as the flavours will develop and taste better.
The button onions and red cabbage will also benefit from being done in advance.
Pan-fried fillet of brill with River Fowey mussels, light curry sauce
Serves 4
4 x 160g portions brill fillet
200g River Fowey mussels
1 shallot (chopped)
1/2 garlic clove
100ml white wine
Curry sauce:
100g chopped shallot, carrot, leek, celery
1 clove garlic, 1cm ginger, 1cm lemon grass
1cm piece banana, 1/4 apple
1/2 tbsp curry powder
1/4 litre fish stock
Mussel stock
1/4 litre whipping cream
100ml coconut milk
4 heads pak choi
100g shitake mushrooms
1tbsp chopped fresh coriander
1 large Maris Piper potato
50g cream and butter
1 To preare the mussels: clean the mussels removing any rope that is left attached. Sweat the chopped shallot and garlic and then
add the white wine. Reduce by half and add the mussels to the pan. Put a lid on the pan and cook until they are all opened (approximately 5 minutes). Discard any that have not opened during cooking and reserve the rest for later. Put the stock from the mussels into a container to use for the sauce.
2 To make the sauce: sweat the vegetables, garlic, ginger and lemon grass in a little oil and then add the curry powder and a knob of butter. After 5 minutes add the banana and apple. After a further
3 minutes, add the fish and mussel stock and simmer for
30 minutes, then add the cream and continue to cook for a further
15 minutes. Finally, add the coconut milk and cook for 5 minutes. Pass through a fine sieve and check the seasoning.
3 Peel the potato and cut into even chunks. Cook in a pan of water and drain. Put through a ricer, add the warmed butter and cream, and gently incorporate to make mashed potato. Check seasoning.
4 Cut off the root of the pak choi and slice the shitake mushrooms. Fry together with a little oil and butter until soft and golden.
5 Cut each portion of brill into three even pieces. Pan-fry the fillet in a non-stick pan with a little oil. Colour on one side for 2 minutes, then turn over, and continue to cook for a further two minutes. Remove and reserve.
6 To serve, place the pak choi and shitake at one end of the plate and pipe three small swirls of mashed potato onto the plate. Put a piece of brill on each of these.
7 Reduce the sauce until it is of coating consistency. Add the mussels to warm through and the chopped fresh coriander. Spoon over and around the brill and evenly divide the mussels between the plates.
Adam's Tip
Do not overcook the fish:
I remove the brill before it is fully cooked as it continues to cook when removed from the pan. This is the most important part of the recipe!
Poached apple with vanilla, blackcurrant sorbet
Serves 4
2 Cox apples
1 vanilla pod
100g sugar
200ml water
1 tbsp Calvados
100g puff pastry
Sorbet:
500g blackcurrants
150g sugar
50g glucose
100ml water
1 Peel the apples and remove the core, cut into even wedges (approx 8 per half). Split the vanilla pod in half and scrape out the seeds. Place the remaining pod and the seeds into a saucepan with the sugar, water and Calvados. Bring to the boil and cook for 15 mins to infuse the flavours. Add the apples and poach for 5 minutes. Remove the pan from the heat and allow the apples to cool in the syrup.
2 Sorbet: boil together the water, sugar and glucose to make a stock syrup for the sorbet. Place the blackcurrants into a liquidizer with the cooled stock syrup and blend until smooth. Churn in a sorbet machine until set and put into the freezer until needed.
3 Roll out the puff pastry very thinly and cut into 4 long, even, rectangle shapes. Place onto a baking tray with a sheet of greaseproof paper and cook for 15-20 mins at 180C until the pastry is golden and crisp. Dust with a little icing sugar and place back into the oven for 2 minutes until it melts and glazes the pastry.
4 To serve, place the apple segments onto the plate in an even row. Place the pastry along the centre and add a scoop of sorbet. Pour over and around a little of the apple and vanilla syrup from poaching.
Adam's Tip
Place a sheet of greaseproof paper on top of the puff pastry and a heavy tray on top of that while you are baking. This will press the pastry while cooking and keep it very flat and crispy.
