OUR signature dish this month comes from Charlie Uwins, the head chef of The Scotsman’s Pack, at Hathersage – and what a lovely dish it is.
The Scotsman’s Pack was Pub of the Year in the 2023 Peak District & Derbyshire Tourism Awards – and the food is simply stunning.
Charlie Uwins, head chef at The Scotsman’s Pack.
The Scotsman’s Pack at Hathersage.
Oxtail-stuffed Doughnuts and Blue Cheese Sauce
Ingredients
- Oxtail
1kg oxtail
2 carrots, finely diced
1 onion, finely diced
Thyme, 8 sprigs
Garlic, 5 cloves
Celery: one stick, finely diced
Bay leaf x 3
Red wine x 250ml
Beef stock
1 litre Henderson’s Relish 50ml
Oil 50ml
- Doughnuts
250g bread flour
30g caster sugar
7.5g yeast
2 eggs
1 tsp salt
70g butter
75g milk
Blue Cheese Sauce100g stilton; 200ml white wine
400ml cream
1 shallot finely chopped
1 thyme
1 garlic clove
20g butter
Method
Oxtail- In a heavy base pan, heat oil. Season oxtail and brown off.
- Add chopped vegetables, herbs and garlic, brown off.
- Deglaze with wine.
- Add Hendersons and stock.
- Place in preheated oven @ 160 degrees, cook for 2-3 hours until meat falls off the bone.
- Remove meat from bones and reduce on stove until reduced and chill.
- Doughnuts
- Weigh out all dry ingredients and mix in a mixer with dough hook.
- If using instant yeast, do not activate it. Add warm milk and eggs for eight minutes.
- Slowly add room-temperature butter, and mix on high speed for four minutes.
- Cover and proof until doubled in size. Knock back and stuff with a large spoon of oxtail mix, proof on a floured tray, leave to double in size.
- Cook on 180 degrees oil for two to three mins each side.
- Place in oven on 160 degrees for 10 min or until inside reaches 75 degrees.
- Blue Cheese Sauce
- Melt butter and cook shallot until soft, add the garlic.
- Deglaze with wine.
- Add cream and reduce by half.
- In blender blend with stilton.
- To Plate
- Remove dough from oven. On a cooling rack, pour over blue cheese sauce.
- Place on plate and you’re ready to go.