Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

OCT/NOV

Autumn is here, so its time to wrap up, and enjoy some of the delicious hearty produce that is in season at the moment.

Venison with Red wine & Chocolate sauce, with fondant potato

2 Fillets of Venison ( 2 - 3oz)

2 Diced shallot
150g pancetta chopped
300ml Red Wine
1 Tbsp Raspberry vinegar
6 crushed Peppercorns
1 tsp chopped fresh thyme
100ml Chicken Stock
50g Good Quality chocolate 60%

Method:

Saute the bacon, shallots, in butter, then add the thyme and the peppercorns.  Turn up the heat, then add the red wine.  Reduce till half way, then add chicken stock and reduce again.  

Then strain the liquid through a fine sieve, then reduce till almost syrupy.  Season, then add a good grating of high quality chocolate, and the raspberry vinegar.

Pan fry the venison in butter, spooning the butter over the venison continuously to baste.  Then cover the meat in a butter wrapper, to protect and prevent the meat drying out, and place in a hot oven, for 7 - 8 minutes.

Remove the fillet from the oven, allow to rest, and serve with the sauce.

Tips:  Serve this dish with seasonal vegetables such as Beetroot, Salsify, & Red cabbage, which makes for a dramatic display, with all the rich magenta & ruby colours of the beetroot, and red cabbage.

If using salsify, which is a much underrated root vegetable, take care to have some acidulated water (water with lemon juice) in a bowl ready.  As once the salsify are peeled, they discolour very quickly, and need placing into the water to prevent discolouration.

Fondant Potato

2kg potatoes
50g butter
400ml chicken or vegetable stock
1 sprig fresh thyme
Freshly ground pepper and salt

Peel and cut the potatoes into even-sized barrel shapes, approximately 4cm in length, 2.5cm in width using a cutter.

In a large sauté pan, melt the butter over a low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until they are golden brown all over. This will take 15-20 minutes.

Add 200ml of the stock and simmer for 10-15 minutes. Add the remaining stock and thyme and cook for 35-40 minutes until the stock has reduced and potatoes are tender.

Then put in a moderate oven to crisp up, and season and serve immediately.

 
Fennel, Red Cabbage, & Grapefruit salad - A fresh and tasty seasonal salad for the autumn.

1/2 Fennel bulb
1/4 Red Cabbage
1 Grapefruit
2 Red Chicory/Endive
10g wood sorrel
50 ml walnut oil
1tspn dijon mustard
5 g sea salt
30ml Rice Vinegar

Method:

Finely shred the fennel & the red cabbage with the mandolin, Remove segments from the grapefruit, then cut in half.  Then take a large flat plate, and gradually build up the layers of fennel, red cabbage, and chicory, finally placing the segments of grapefruit and wood sorrel on top attractively.

Take the juice from the grapefruit, and place in a bowl, add the sea salt and rice wine vinegar and whisk in the dijon mustard and oil. Then drizzle over the salad and serve immediately.

Delicious Autumn Apple Cake

12oz bramley apples peeled and sliced

5oz soft margarine

2 large eggs

8oz caster sugar

8oz S.R Flour

1 ½ tspn Baking powder

1 tspn Almond Essence

Few flaked almonds

8inch cake tin with loose bottom, well greased

Melt margarine in pan, do not boil, and leave. Put all the eggs, sugar, flour, and baking powder into a bowl add the melted margarine and almond essence and mix well.

 Put almost ¾ of the mixture into well greased cake tin, making sure it is level all over, then put the apples on top, leveling these out too, then with a small spoon, dollop the remaining mixture over the apples.

Put in oven 350/180oc for about 1 ½ hours until golden brown, push skewer into cake and test if apple is cooked, leave to cool, before lifting cake tin. Decorate with icing sugar and almonds, serve hot with plenty of whipped cream.

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