Recipes

ANTONY’S TOMATO & GREEN PEPPERCORN BUTTER

A fantastic butter to serve with steaks ( but you could simply spread it on hot toast, it is so good). It is really easy to make!

It will keep in the fridge for a week or for 3 months In the freezer

2 garlic cloves, finely chopped

4 sun-dried tomatoes, drained and finely chopped

1 tablespoon green peppercorns in brine, drained.

2 teaspoons very finely chopped rosemary

2 tablespoons parsley, blanched for 1 minute in boiling water,

then well-drained

1 tablespoon lemon juice

250g unsalted butter, diced and softened to room temperature.

Salt

In a food processor, pulse together the garlic, tomatoes, peppercorns, herbs, lemon juice and about ½ teaspoon salt until roughly blended. Add the butter and pulse until just combined.

Transfer the butter to a sheet of clingfilm or kitchen foil and roll into a log about 3 cms in diameter. Refridgerate or freeze until ready to use.

Many thanks to Antony Worrall Thompson for use of this recipe

Blackwell Ox Inn Steamed Steak & Kidney Pud

1kg Dexter Braising Steak

200g kidney

Garlic, thyme and seasoning

1 bottle red wine

*Dice beef & ix with herbs & seasoning etc.

*cover with wine & marinade over night

*remove sinue from kidney and blanch in hot water until half cooked & drain

2 onions finely diced

2 carrots small diced

* drain meat, keeping the marinade. Flour and season & seal in small amounts in hot pans

*place sealed meat in large pan with carrots & onions

* deglaze pans with marinade liquor, pour over meat & add enough stock to cover

* Cook for approx 1 hour or until meat tender on a low heat

* add kidneys in small dice & leave to cool

50og SR Flour

250g suet

Seasoning & herbs ( Chives or Parsley)

* Mix together & add water to form a soft pastry

*Line moulds leaving pastry above top edge

*Fill moulds ¾ with meat

*Roll lids & cut 1cm bigger than needed, brush with egg wash & place over pie, pressing firmly to seal

*Cut to remove excess pastry, finger & thumb edge, & put slit into top in middle.

*Cover with greaseproof & foil with a pleat in and tie around top to ensure no water can get in.

* Steam for 2 1/2 hours

THANKS TO STEPHEN,

CHEF AT THE BLACKWELL OX INN, SUTTON-ON THE FOREST, YORK, FOR THIS RECIPE