Rosemary's tips to get a real flavour of Yorkshire
Chefs from many of Yorkshire's leading hotels and restaurants will be sharing their culinary secrets with visitors to this year's Great Yorkshire Show – as well as celebrity chef Rosemary Shrager who is headlining at this year's event.
Within days of her team's win in ITV's Taste the Nation competition, Rosemary agreed to stage cookery demonstrations on the first two days of the farming extravaganza.
"I was looking down the list of show dates and thought 'I've never done a demonstration at the Great Yorkshire Show and I really really want to', so I picked up the phone, and from that initial call the arrangements have been made and it all came together," says Rosemary, who also runs the cookery school at Swinton Park, near Masham where she lives.
"The show's got such a fantastic reputation I just thought 'I've got to be there'. It's a marvellous showcase for farmers which after all are the backbone of the food industry, and I'm absolutely delighted to be involved."
Rosemary will be based in the Game Cookery Theatre in the Country Pursuits Area and she has given the Yorkshire Post a sneak preview of two of the dishes she will be cooking.
For the morning demonstration, visitors can see her cooking poached breast of duck with baby artichokes and vegetable fricasse. She says: "Duck is not necessarily a winter dish. It can be poached and served with seasonal vegetables to make a summery dish."
She is also doing confit of sea trout with potato, dill and tomato and baby red chard and basil oil.
"It is very seasonal and very delicious and a perfect summer treat," says Rosemary.
For the afternoon demo, Rosemary is cooking stuffed quail and peaches which she describes as "a tantalisingly fresh and delicious dish."
Stuffed quail with peaches
Serves 2
2 quail
1 tablespoon honey
salt and pepper
pea shoots or cress
6 sprigs chervil
For the vegetables
500ml chicken stock
500g peas in their pods
10 baby carrots
8 baby onions
Handful rocket
30g butter
pinch of sugar
2 sprigs mint
salt and pepper
For the stuffing
120g chicken breast
1 egg yolk
50ml very cold double cream
1 tablespoon chives finely chopped
1 rounded tablespoon plump raisins soaked in the below port
100ml port
For the peach chilli warm salsa
3 fresh peaches finely diced
1 cm fresh ginger finely grated
2 cloves garlic finely grated
2 tablespoons honey
1 tablespoon port
1 tablespoon cider vinegar
Half red chilli very finely diced
salt
For the peaches in port
2 Peaches cut into quarters
300ml port
1 tablespoon sugar
1 teaspoon honey
To prepare your quail turn the bird upside down. Make an incision along its length, being careful not to go through the carcass.
Cut around the bony central part of the bird and remove it taking care not to go through the skin. Remove the thigh bone scraping the meat away exposing the bone, cut through the leg and thigh joint. Repeat other side.
Now puree the chicken breast with the egg yolk, put into a bowl and add the cold cream, fold in, season well. Drain the raisins, now fold with the chives into the pureed chicken.
Lay the boned quail flat, put the stuffing in the centre and then seal up. Cover the quail with honey and roast in the oven for 20 minutes.
Meanwhile, prepare your peach salsa.
First put all the prepared ingredients into a small saucepan and cook for about 15 to 20 minutes on a low simmering heat or until the liquid has evaporated and has become thicker. This can be done well in advance.
Now cook the peaches in the port, bring the port, honey and sugar to the simmer for about five minutes until soft, remove with a slotted spoon from the port, then reduce the port to become syrupy.
To cook the vegetables, bring the chicken stock with the mint to the boil, put in the carrots and cook for one minute remove with a slotted spoon into a bowl, now add the onions, cook for four minutes, remove, now add the peas and cook for two to three minutes, drain well add to the other vegetables, this can be done in advance.
To serve: Toss the vegetables in the butter add a pinch of sugar and the wild rocket season, put the vegetables in the middle of the plate, cut the quail in half lengthways then place on the plate with a little of the salsa and peaches around, garnish with chervil and pea shoots.
Confit of sea trout with potato dill and tomato and baby red chard and basil oil
Serves 2
2 wild sea trout fillets
sea salt
olive oil
star anise
whole black peppercorns
50g baby red chard
Potato salad
250g new potato
75g mayonnaise
75g crme fraiche
2 tablespoons dill finely chopped
2 tomatoes skinned deseeded and finely diced
salt and pepper
Basil oil
bunch fresh basil
Extra virgin olive oil
pinch sugar
salt
Garnish
big sprigs dill
red pepper finely diced
First make the basil oil, put all into a small blender and season well. Put through a fine sieve. Put into a small container until required.
In a heavy bottom saucepan, put enough olive oil in to cover the trout.
Put the star anise and peppercorns and infuse at 60C while you cook the new potatoes, then cut into 1cm squares allow to cool, now add the mayonnaise crme fraiche, chopped dill, diced tomato, and salt and pepper. Mix well.
Put the trout into oil and leave for 15 minutes or until cooked keeping the heat around 60C, then remove and rest for five minutes.
Put the new potato salad in the middle of the plate and the top with the baby red chard and the salmon on top put swirl around.
Dates for the show are, Tuesday July 14 – Thursday July 16 and it will be held at the Great Yorkshire Showground, Harrogate. Tickets are on sale now and can be obtained either via 01423 541222 or www.greatyorkshireshow.co.uk
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Friday 25 May 2012
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