Celebrating Great British beef

Beef, leek & swede Cumberland pie

NEW this month on our ‘foodie calendar’ is a Great British Beef Week, which runs from April 23-30. The aim is to celebrate the “iconic” flavours and versatility of British beef and the sustainable practices of beef farmers. 

Thankfully, the National Beef Association website – nationalbeefassociation.com –
has some interesting recipes using every cut of beef imaginable…
so we offer you two of them. 

Roast Supreme of Cornfed Chickenwith Fondant Potato, Wild Mushroom Fricassée, Chicken Sauce
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Roast Supreme of Cornfed Chicken
with Fondant Potato, Wild Mushroom Fricassée, Chicken Sauce

Recipe by Blake Arnold, head chef at The Bull’s Head, Foolow
Serves

2

People


Ingredients

  • 2 cornfed chicken supreme 

  • 500ml good-quality chicken stock

  • 100ml white wine

  • 20ml Henderson’s relish

  • 30g dried mushrooms (optional)

  • 30g diced smoked pancetta

  • 30g pearl onions

  • 250g mixed wild mushrooms (eg chestnut/shimeji/oyster/enoki)

  • 100ml double cream

  • 5g picked thyme leaves

  • 1-2 garlic cloves

  • 2 sprigs of thyme

  • 10g chopped tarragon

  • 100g unsalted butter

  • 2 large Maris Piper potatoes

Method

  • Preheat an oven to 190°c/ gas mark 6.
  • For the fondant potatoes, square off both potatoes, removing all the skin, leaving yourself with two fondants, each the same size. In a saucepan over a medium heat, add a small amount of oil, the butter, a sprig of thyme and a crushed garlic clove.

  • Allow butter to melt and slightly foam, add your potatoes and leave to gain colour on all sides. Add your chicken stock and cover using a small amount of parchment (not necessary but helps). Continue to cook, allowing the stock to reduce until potatoes are soft in the centre but not breaking apart. Remove from the pan, saving the cooking liquor for later, and leave to cool. (These can be done ahead of time and reheated later by adding to the chicken pan whilst it’s in the oven).
  • For the chicken, lay on a tray outside of the fridge to temper and allow the skin to air dry for a better finish. In a heavy-bottom pan on a medium/high heat, add a little oil and allow it to heat.
  • Lay the chicken away from you skin side down, making sure the skin is in full contact with the pan. Allow to cook until skin is golden, add a knob of butter, sprig of thyme and a crushed garlic clove. Flip the chicken to the flesh side and place in the oven until an internal temperature of 75C.
  • Remove from the oven and place on a wire rack to rest, pouring over the residual butter.
  • In the same pan, add the pancetta and allow to render. Add both the pearl onions and wild mushrooms and roast off, allowing plenty of colour. 
  • Add the picked thyme and deglaze the pan using the white wine and Henderson relish, allow to reduce and finish by adding a small amount of our potato cooking liquor and the double cream. Season to taste and finish with the fresh tarragon.
  • Slice chicken and serve on top of your choice of vegetables, with the sauce and potatoes.
  • In the pub, we serve our chicken with a roasted carrot purée and sautéed green beans.

Notes

    Salad of beef tongue, green vegetables, wild garlic vinaigrette
    Print

    Salad of beef tongue, green vegetables, wild garlic vinaigrette

    Servings

    4

    servings

    Ingredients

    • 320g of finely sliced cooked beef tongue

    • 100g of wild garlic leaves

    • 100g of olive oil

    • 1 bunch of watercress

    • 1 bunch of green asparagus

    • 1 small head of broccoli

    • Juice of 1 lemon 

    • 4 small spring radish

    • 40g parmesan shavings

    Directions

    • Prepare the wild garlic puree: Blanche the wild garlic leaves in boiling water and refresh by dipping in cold water. Remove excess water. Mix the olive oil with the wild garlic and pass through a fine sieve. Put aside.
    • Prepare a vinaigrette with the lemon juice, the wild garlic puree and the wild garlic oil.
    • Prepare the vegetables: Using a mandolin or a grater, finely grate the raw broccoli florets into rice-sized pieces. Wash the watercress and remove the excess water. Blanche the green asparagus in salted boiling water for 10 minutes and refresh in iced cold water. Slice each asparagus long ways in four.
    • To finish: Use a plate for each person and spoon some of the wild garlic vinaigrette onto the centre of each plate. Arrange slices of beef tongue on each plate.  Sprinkle the broccoli over the beef. Place the green asparagus in a bowl and toss in a little of the vinaigrette until coated. Arrange nicely on the top of the meat.
      Decorate with some of the watercress and parmesan shavings. Finish by spooning a little more of the vinaigrette.
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