Black Pudding with Apple

This is a delicious Autumnal recipe, not difficult to make and very tasty for a Winter lunch or supper.

Marko and I first ate this combination at The Star inn, Harome in Yorkshire on our honeymoon 6 years ago on October 1^st!

I think we had it as a starter, but you can add extra black pud for a main course.

I couldn’t find a recipe for ages, then our friend Norman , who stayed as a guest at Compton House for nearly 2 years, and now runs his own guest house (Victoria House) in Richmond, sent me the original recipe which I have changed as the foie gras was too rich for us, so I have substituted homemade coarse chicken liver pate.

Don’t be put off by the black pudding, it really is a sublime pairing with the sharp apples cutting through the rich pate and pudding.

For 2

2 good slices of black pudding (4 for a main course)

3 Bramley apples

A good spoon of butter

2 thick slices of coarse pate, cut into large rounds with pastry cutter

Large splash of cider vinegar

Use 2 of the apples to make puree, just peel, core, slice and gently sauté in a shallow dish with the cider vinegar until soft. Keep warm.

Cut the other apple in slices and fry in butter until caramelised.

Brush the black pudding slices with melted butter and grill; don’t let it overcook, about 3 minutes for both sides.

Fry 2 good slices of pate in a frying pan for about 2 minutes either side.

Then, put the apple puree round the outside of the plate with a dab in the middle.

On top of the puree in the middle, stack black pudding, pate and top with the caramelise apple. If you want this to be a bigger meal, add another slice of black pudding on top.

Red Onion Roulade

We had a wonderful group staying for the weekend at Compton House recently, several of whom were veggies, who also couldn’t eat mushrooms, aubergines, peppers or courgettes!

So I had to think very hard to come up with a starter that was tasty and interesting, and this was just the ticket. I served it cold, but would make a lovely light lunch served warm with a dressed salad. Slice it diagonally so you see the different colours of the filling. Two good slices each is plenty for a starter.

Serves 4 greedy people.

Ingredients

Knob of butter
Small bowl Grated Parmesan
100 g soft goats cheese
200g grated Gruyere cheese
4 large eggs, separated
150 ml single cream

Filling

Olive oil
1 ox butter
Good lb red onions, sliced thinly
200g medium goats cheese, take off the rind
Small bag of Rocket

Method
Heat the oven to 200c, 400F, gas mark 6

Line a Swiss roll tin with buttered greaseproof paper.

Put the soft goats cheese in a bowl with the egg yolks, grated Gruyere, cream and a good pinch of black pepper and salt. Mix well together.

In another bowl whisk egg whites until they stand in soft peaks.

Pour the cheese mix slowly into the egg whites and carefully fold together using a metal spoon until completely combined.

Pour the mix into the Swiss roll tin, making sure it reaches into the corners.

Put in the oven and bake for about 15 mins, don’t overcook, it should be firm to touch and springy.

Leave to cool.

To make the filling, melt the oil and butter in a frying pan, add the sliced red onions and cook gently for about 15-20 minutes, they should be sweet and soft, don’t burn them!

Crumble the medium goats cheese over the onions so it melts and mixes with the onions, if it looks a bit odd and gloopy, don’t worry. Take off the heat and leave to cool down.

When the roulade is cold, turn it out onto a large piece of cling film sprinkled with the grated Parmesan, remove the non stick baking paper.

Put the onion and goats cheese mixture along the length of the roulade on one side, and cover this with a good handful of rocket.

Then carefully roll the roulade like a Swiss roll, starting with the edge which has the filling. Use the cling film to help you get a tight, firm roll. Bind the roulade with the cling film to keep the shape and leave until needed. If making the day before refrigerate.

To serve unroll the cling film, cut into slices and arrange on the plate with herb or salad leaves.

To serve warm heat through for 20 minutes in an oven 200C, 400F, gas Mark 6.

Since we can’t afford Champagne all the time, and we spent so much time making our Elderflower cordial, here is our own cocktail which is refreshing, a little different and as alcoholic – or not – as you want to make it.

Serve it in flutes or cocktail glasses, lots of ice and pretty it up with mint or borage. I decorate the rim by putting the glass upside down in a saucer of cordial, then into a pile of white sugar, looks fab.

Ingredients

Elderflower Cordial
Dry White Wine (we like New Zealand False Bay Sauvignon Blanc)
Soda Water

Easier to make in jugs than individually.
Put lots of ice in a tall glass jug, add about 4 fingers of cordial, then half a bottle of wine and top up with soda water.

Tchim-tchim !!

Since we can’t afford Champagne all the time, and we spent so much time making our Elderflower cordial, here is our own cocktail which is refreshing, a little different and as alcoholic – or not – as you want to make it.

Serve it in flutes or cocktail glasses, lots of ice and pretty it up with mint or borage. I decorate the rim by putting the glass upside down in a saucer of cordial, then into a pile of white sugar, looks fab.

Ingredients

Elderflower Cordial
Dry White Wine (we like New Zealand False Bay Sauvignon Blanc)
Soda Water

Easier to make in jugs than individually.
Put lots of ice in a tall glass jug, add about 4 fingers of cordial, then half a bottle of wine and top up with soda water.

Tchim-tchim !!

As always, it is much better when using homemade stock. I often leave chunks of the meat in my stock which gives the finished dish more flavour, it really doesn’t take much effort to make and is far less salty than stock cubes.

So, the next time you roast a chicken, boil it all up afterwards and freeze in small-ish amounts so you don’t have to use a huge bag of stock each time.

Ingredients
Serves 4

1 chicken breast per person, sliced into 3 or 4 pieces
200g small potatoes
200ml chicken stock
6 large (sliced) or 10 small whole carrots
4 tablespoons of frozen peas or soya beans
A head of broccoli, torn into little florets

Boil the potatoes until just cooked, don’t let them fall apart.
Heat the stock until nearly boiling and add the chicken slices, carrots and peas/beans and broccoli.
You can add some mushrooms or other vegetables if you want to. I sometimes add asparagus spears.
Simmer for about 25 mins, until the chicken is cooked right through.

Meanwhile make the Hollandaise, and I use John Tovey’s quick version, which has never failed. You can make it minutes and the chicken and veg will wait and keep warm.
John Tovey’s quick Hollandaise Sauce
6 oz (170 g) butter
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 egg yolks
½ teaspoon caster sugar
A pinch of salt

Put the butter into a small saucepan and allow it to melt slowly. Place the wine vinegar and lemon juice in another saucepan and bring to the boil. Meanwhile blend the egg yolks, sugar and salt in a liquidizer—then, with the motor still switched on, gradually add the hot lemon juice and vinegar.
When the butter reaches the boil, start to pour this in very slowly in a thin trickle (with the liquidizer motor running all the time) till all the butter is added and the sauce is thickened.

To serve put slices of chicken on warm plates (or large bowls are good), arrange the vegetables and pour over a little of the stock, then spoon the Hollandaise over the top.

Originally a recipe from Clarke’s Restaurant, I have just changed one or two details which made it easier to make. Also delicious with hot gammon, and great to give as Christmas presents if you can remember to make it in time for next year!

Flesh of a medium pineapple, peeled and chopped
5 Bramley apples, peeled and cut into chunks
4 onions (red or white) roughly chopped
1 lb 2oz/500g sultanas
18fl oz/500ml white wine vinegar
18fl oz/500ml cider vinegar

1 lb 2 ox/500g brown sugar
1 chopped, de seeded red chilli
2 tbsp mustard seeds
1 tbsp salt

Simmer the pineapple, onion, apples, sultanas and vinegars over a low heat for 15 mins .

Then add the chilli, mustard seeds and salt.

Bring back to the boil and simmer for an hour.

Put into boiled, clean jars and it should keep for a month or two.

This should make about 5 jars.

Nan Rippe from Nabraska, proudly showing off her Compton House Pears in her Compton House apron

I often serve this at breakfast when the pears are in season, and make it with our own homemade Elderflower Cordial which we make every May. If I’m serving it as a pudding for supper I might add some Almond Liquer.

Also delicious made with Strong Jamaica Ginger Beer and grated fresh ginger.

6 Whole Pears
Elderflower Cordial
Fresh Mint

Peel the whole pears, taking care to leave the stalks on.

Slice the bottom of the pears so they stand upright, and place in a saucepan that is just big enough for the pears.

Pour in undiluted Elderflower Cordial, (you shouldn’t need any sugar)
until it covers about ¾ of the pears. Put the lid on and poach gently until the pears are soft.

Test with a skewer.

Leave to cool.

Make a tiny cut in the neck of the pears, by the stalk and insert a mint leaf, and put the pears into a shallow dish.

Put the liquid back on the stove, bring to the boil and reduce by half until the juice is thicker and sticky, and pour this round the pears.

Serve with Almond Biscuits and Cream or Vanilla Ice Cream

These are a delicious alternative to plain smoked haddock, ideal for breakfast or as a starter, yum!

1 fillet naturally smoked haddock, poached and flaked

8 large slices tomato

1 carton double cream

4 free range eggs, whisked

Coarsely ground black pepper

Grated Parmesan (optional)

Pre heat Oven, Gas Mark 5, 375 F, 190C

Butter 4 ramekins well, and lay the slices of tomato to cover the whole bottom of the ramekin.

Cover with the flaked haddock, until the ramekin is nearly full, leave a gap at the top because this puffs up beautifully.

Add the whisked eggs (one for each ramekin) to the cream and pour over the haddock until almost full. Sprinkle some black pepper over the top and Parmesan if you like, and put on a baking tray in the middle of the oven for about 25 mins, or until puffed up and browning on the top.

Have your guests waiting because you want to take this straight from the oven to the table, a bit like a little soufflé, it looks best served immediately. (Still tastes just as good if it’s drooped a bit!)

Serve with chunky French bread and butter or thickly sliced Soda Bread

30 heads of elderflower, full and dry
4lbs granulated sugar
2.5 g citric acid
2.5 pints boiling water

Put all in clean bucket
Stir twice a day for 5 days
Strain and bottle

You can add sliced lemons, maybe less sugar

I make ice cubes which are great.
For my daughter Polly’s wedding to Matthew, our lovely son in law, we served homemade Elderflower with dry white wine and sparkling mineral water.

Delicious on a hot summers day.

(Although we sugared the glasses and everyone ended up with a white moustache!)

I think it is always better to cook seasonally, and this is a wonderful joint if you are having friends for a Winter Sunday Lunch.  It is easy to prepare, and you need to be organised and do it in advance, but it is worth it. It was given to me by my Mother’s Irish neighbour, who incidentally, gave us our first buttermilk plant for the Soda Bread.

Boned Loin of  Pork with Rind on for Crackling 7-8lb

¼ teaspoon of ;  ground mace, allspice, cumin, ground rosemary

Good pinch of;  cayenne, dried thyme, dried sage

2 tablespoons coarse sea salt
3 tablespoons freshly ground black pepper
1 tablespoon juniper berries
2 tablespoons gin (I usually add a bit more)
2 cloves garlic

Crush the garlic and grind the juniper berries. Combine all the ingredients and rub them well into the skin and flesh of the joint, making sure all the surfaces are spiced. With a very sharp knife, slice through the skin to the fat (not through to the meat) in thin ¼ inches so you get excellent crunchy crackling. Cover with cling film and leave the joint in the fridge for 3 days to get thoroughly infused.

When you are ready to cook, take the joint out of the fridge for an hour before cooking.  Put the joint on a trivet in a baking tray, skin side up so the juices can run down to make the gravy, and roast without basting  on  gas mark 4 (180c, 350f) for 1½ hours, then turn up the heat to gas mark 7 (220c, 425f) for 1½-2 hours depending on the size of your joint. Make sure the meat is thoroughly cooked right through. The skin should make wonderful spiced crackling, and I use the juices to make a rich gravy, adding some red wine, soy sauce and  perhaps  a dash of  English Mustard.

This is delicious served with roast potatoes, red cabbage steamed with Bramley apples, and  mashed parsnips  with butter and  Garam Masala.