Made in Sheffield

Next week is Hallowe’en followed a week later by Bonfire Night.
Toffee Apple and Parkin TrifleToffee Apple and Parkin Trifle
Toffee Apple and Parkin Trifle

Inspired by the autumnal festivities, Joe Berry, head chef at one of Yorkshire’s newest restaurant’s, Inox Dine, has come up with some warming treats which are definitely no trick.

Inox Dine restaurant and hospitality venue located at the University of Sheffield’s multi-million pound re-development of the Students’ Union Building opened earlier this month. The new 100-cover restaurant is named after the word for stainless steel in metallurgy. It aims to showcase the best that Sheffield has to offer.

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Sheffield-born Joe previously at Loosehill House Hotel & Spa in Derbyshire, has spent more than 12 years working in restaurants and cooking at the highest level in France, Switzerland, Canada and most recently in the Derbyshire Peak District.

French Onion soup with a hint of Yorkshire

Serves 4

Ingredients

1.2kg thinly sliced white onions

10ml olive oil

75g of butter

3 cloves of garlic

1 dessert spoon of Marmite

100ml of Henderson’s relish

1.5 litres of good quality beef stock

Salt and pepper

Croutons:

6 slices of French

Clove of garlic

300g of Blue Swaledale cheese

Method

Toast bread on both sides.Rub with garlic (then use for the soup) and set aside on a tray suitable for use under a grill. Heat a large heavy based pan, melt the butter and add the olive oil.

Add the onions to the pan and fry for 30 seconds, then turn the heat down to its lowest setting, stir the onions then cover.

Leave on the heat for 30 minutes or until the onions have completely caramelised. Add Henderson’s relish and Marmite and stir into the onions to deglaze the pan.

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Once the onions, Marmite and Henderson’s are combined add beef stock and gently heat through and leave it to cook on a low heat for about an hour.Just before you serve the soup, crumble the Swaledale cheese over the crouton and grill until golden brown. Ladle (don’t pour) soup into warmed bowls then place the crouton on top of each and serve.

Pumpkin and tarragon gnocchi Serves 4

Ingredients

Pumpkin Gnocchi:

500g Pumpkin flesh

100g OO pasta flour

2 teaspoons of chopped tarragon

Juice of ½ lemon

Method

Pre heat the oven to 190C.

Place the pumpkin on a roasting tray and oil lightly.

Roast the pumpkin for about 20 minutes or until the flesh is soft and slightly caramelised.

Puree the flesh and pass through a fine sieve.

Add 400g of the puree to a bowl, stir in chopped tarragon season to taste.

Sieve the flour into the mix and stir until well combined.

Lightly oil some cling film and pour a line of the mixture (about 3-5cm wide) along the width allowing 5cm at either end of the mix.

Carefully roll into sausages.

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Tie a knot at one end then gently tighten (from the other end) until firm then tie a knot at the other end.

Repeat this until you have used all the mix.

Steam or place in simmering water for 10 minutes.Remove and refrigerate until cool.

Truffled hollandaise:

4 egg yolks

50ml white wine vinegar

250g butter cubed

Truffle oil – to taste

Method

Put the vinegar in a small pan over a high heat and reduce until there is only 1 tbsp left. Put the egg yolks in a food processor with the vinegar reduction.Gently melt the butter so that the butter solids fall to the bottom of the saucepan.

Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.Season to taste with salt and pepper and a then add truffle oil to taste.

Roasting Veg:

12 round shallots peeled and quartered

12 small cooked beetroot cut into large dice

12 well drained marinated artichoke pieces

200g washed baby spinach

Method

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Add a little oil to a roasting tray and add shallots, artichoke and beetroot and roast turning occasionally until brown.When browned remove from the oven and stir in spinach until it wilts – season to taste and keep warm.Take gnocchi from the fridge remove cling film and chop into 3-4 cm chunks.

Meanwhile gently warm a large frying pan and add butter until it starts to foam.

Add gnocchi and season and cook until brown being careful not to burn the butter.

Place a spoonful of the roasted vegeatables on a plate and arrange gnocchi around it. Spoon sauce over the top and serve.

Toffee apple and parkin trifle

Serves 4

Ingredients

Jelly:

1 cinnamon stick

600ml apple juice

50g sugar

1 Granny Smith diced and tossed in a little lemon juice

10g gelatine

Method

Soak gelatine in cold water.

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Warm apple juice with sugar and cinnamon. Leave to simmer for 5-10 minutes.

While still warm, dissolve the gelatine in the apple juice and pour into clean jam jars (with no labels) or similar sized glasses and add diced apple.

Leave to chill and set.

Slice parkin about 1cm thick and place on top of jelly.

Caramel custard:

5 egg yolks

150ml double cream

165gr caster sugar

15g cornflour

370ml full fat milk

Method

Whisk the egg yolks, caster sugar and cornflour together then add the cream

Meanwhile slowly bring milk to the boil.

When the milk comes to the boil pour over the egg yolk mix whisking as you add.

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Put this mix back into the pan and put on the lowest heat and stir for 2-3 mins

Pour this mix into a container cover and chill.

Caramel:

250g caster sugar

150 ml double cream

Method

Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have a dark caramel. Take off the heat, then carefully stir in the cream.

When cool stir into the set custard.

Spoon the caramel custard over the parkin. Smooth over and serve with a spoon of whipped cream.

www.inoxdine.co.uk Inox Dine is located at Level 5, Students’ Union Building, Durham Road , Sheffield, S10 2TG .