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Budleigh Salterton Food and Drink
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        • Eddie's cakes competition
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our pre festival blog
​brought to you by our ​executive chef
​willi rehbock

Butchers at Darts Farm - great recipes for great meat the perfect Steak -Tomahawk

6/3/2017

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Tomahawk Steak with Buttered Kale
“The Tomahawk steak from Darts Farm Master Butchers is one of my favourite cuts.  It’s always tasty and of the highest quality and helps me recover after a big game.  I would highly recommend you try one”  Tom Johnson, Exeter Chiefs
 
Buttered Kale (serves 2, double up if feeding more!)
150g Kale
50g butter
Dash of boiling water
Pinch of salt
Good grind if pepper
Squeeze of lemon
 
To cook with the steak you will need few spring of
rosemary, garlic, star anise and butter
 
 
Method You’ll need a meat thermometer for best results, digital is best.
As with all meat, ensure the steak is at room temperature before you start cooking it. Remove from the fridge and sit the steak on a plate for a couple of hours before cooking. Preheat your oven to about 50°C, adjusting the heat to lower for a fan oven. Place the steak on a baking tray and season well with sea salt. Cook for two and a half hours. After this time, probe the centre of the meat to check the temperature. Your desired core temperature is 48-50°C for a rare steak at this point. The theory is, if your oven can sit at 50° then your steak will never go above that temperature, so there’s no chance you can overcook or undercook it.
Bring a pan large enough to accommodate the steak up to smoking. When it is ready, add a little oil with a few sprigs of rosemary, three cloves of garlic (skin on, squashed a little) and two star anise. Place your steak into the searing hot pan, adding two or three generous knobs of butter either side of the beef. Leave the meat alone, don’t agitate it – let it build up to a deep colour. A top tip is to turn down the heat a little, so you don’t burn the butter. Baste with that foaming butter in the meantime. Turn the meat over after about three to four minutes, and continue basting. After a max total of eight minutes, remove from the heat and allow to rest. Tuck the steak up under a blanket of tinfoil and a tea towel, resting for at least 30 minutes (preferably 40 – it’s worth the wait!). After this time, the core temp should be around 57°C for a lovely rare tomahawk (adjust cooking temp if you like it a bit more well done).

For the Buttered KaleTrim the ends off the kale, chop into equal segments (or strip from the stalks if you prefer). In a hot pan (one containing any meat juices is best) add the kale and butter, mixing to coat. Add a pinch of salt, pepper and the dash of boiling water. Shake the pan and cover, reduce heat slightly and  leave to steam for 4-5 mins. Before serving add squeeze of lemon, mix and serve.
 
Serving suggestion  – Serve with the buttered kale and roasted new potatoes

@butchersatdarts

dartsbutchers

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Perfect Poached Eggs a tasty supper or brunch dish

2/3/2017

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Perfect Poached eggs on a Muffin
Poached eggs
Hollandaise
Butter
Tomato chutney
Mushrooms
Lemon

Start with poaching the egg-   Boil water with a dash of vinegar - white wine vinegar is best.
Crack the egg into a ramekin and tip gently into the boiling water.
Lower the heat so the egg can simmer for about 3 minutes.
Take out the egg with a slotted spoon and refresh by putting it into a bowl of  cold water.

How to Make Hollandaise - 2 portions
Melt 100g of butter and set aside.
Crack 2 eggs and separate the yolk from the white.
Place the yolk into a stainless steel bowl with a teaspoon of vinegar.
Whisk together and place the bowl ontop of the pan that contains your poaching water and use it as a bain marie and whisk until the egg starts to thicken up. Dont stop whisking the egg, If you do stop whisking the eggs it will scramble!
Now add the butter drip by drip until the yolks start to combine with the butter. Keep adding more butter each time until you have used up your butter.
Add salt and pepper to taste.
Toast the Muffin and spread it with some butter and then add tomato chutney.
Re-boil the water and reheat the poached eggs by placing into the hot water for about 2 minutes.
While reheating the eggs slice 3 to 4 mushrooms per person and fry quickly in some butter.
Assemble serve and enjoy!!


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Tasty Lamb Cutlets - using local lamb!

18/2/2017

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How to cook the perfect lamb cutlets - Alastair David the Darts Farm Butcher will be demonstrating lamb on Sunday 9th April at 1.00 p.m.

Choose fresh local lamb, allow 2-3 cultets per person

Method:
1. Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper.
2. Heat the olive oil in a frying pan and when hot, add lamb cutlets and sit standing up on rim of fat to crips up the fat– you will need to use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or chops flat in the pan.
3. Now cook for about three mins per side for meat that is just pink. Cook for a couple more mins if you prefer your lamb cutlets or lamb chops more well done. Remove with tongs and leave to rest for at least 10 mins before serving.

Serve with creamed leeks and Rosti for a tasty supper dish.
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Glorious Fish Soup

4/1/2017

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Fish Soup, celebrating all our wonderful Fish and Seafood from around the coast. Pop to the beach to buy the freshest fish or along to one of the locla fishmongers who will help you trim the fish and of course advise you on what the best is! You will be able to see some great seafood cookery from Chef Olivier Guyard-Mulkerrin who is a true master of the kitchen and produces fantastic fresh flavoursome fish dishes, at Les Saveurs in Exmouth.

This is my version from the cookery school...
​

For the fish soup makes 2 portions

  • 50 g butter
  • ½ small onion, peeled, finely chopped
  • ¼  bulb fennel, finely chopped
  • ¼  stick celery, finely chopped
  • ¼  carrot, trimmed and finely chopped
  • 1 garlic cloves, finely chopped
  • ¼ leek fine strips
  • 1 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1 potato washed peeled and fine diced
  • pinch saffron
  • plaice flesh chopped into small pieces
  • red mullet, pin bones removed, flesh chopped into small pieces
  • 4-6 mussels
  • 1 tsp of prawns
  • coarse sea salt
  • 3 pinches  pepper
  • 50 ml cream
  • 50 ml vermouth or a good dry white wine

Method

  • Melt butter and sweat all vegetables with garlic and herbs.
  • De-glaze the pan with vermouth& water.
  • Simmer for a few minutes.
  • Add fish and simmer until fish is cooked.
  • Add cream and chopped parsley and fennel.
  • Reduce and re- season with salt and pepper.
  • Top your soup with Aioli.

For the aioli sauce

  • 1  egg yolk                                          
  • 3 garlic cloves, finely chopped              
  • Pinch salt 
  • 250g/9oz olive oil 
  • ¼ lemon, juice only
  • Pinch cayenne pepper  

Method

  • Mix egg and oil like a mayonnaise, bit by
  • Add garlic and lemon juice.
  • Season with salt, pepper and cayenne.
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Easy Peasy Sun Dried Tomatoes

4/1/2017

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​Well actually aga dried as there is not enough sun at the moment! These work so well and are so easy to do and really add flavour to winter dishes, watch out for medium sized tomatoes which are the best. Then simply slice in half, sprinkle with a bit if salt and place face up onto a wire rack, place in a very low oven for about 6 hours and they will come out dried but still moist, pop into a jar and cover with oil and place in the fridge, use when you need them. To keep them fresh make sure that they are well covered in oil.
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Bread the best ever!

14/9/2016

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Just baking bread and trying new recipes out this is just a very simple Dough which you can add wonderful extras to like cheese, herbs and spices too
Basic Bread Recipe
330g strong flour
10g fat
10g salt                     
10g yeast                  
10g sugar                  
210ml  water @ 37degrees luke warm!    
 
Sieve flour. Add salt add and rub in the fat. Add sugar and add dissolved yeast.
 Knead the dough well to smooth elastic
dough
Cover the dough and leave to stand for 45 minutes
Knock back the dough and stand for further 15-minutes
 Make any shape and place on baking sheets.
Prove until double in size.
Glaze with egg wash and bake in the oven 220c for 12-15 minutes. Tap the bottom of the bread to make sure its cooked it should sound hollow!

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  • Home
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        • Family Foraging Booking
        • Eddie's Cakes Competition
        • Bruce McLean Art Exhibition
      • On-line programme of events
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      • Kids Stuff
      • The Afters Party
      • Festival Map
      • Out and About
      • Budleigh Master Chef
      • Sponsors 2017
      • Competitions >
        • Eddie's cakes competition
        • Budleigh Master Chef 2017 Competition
    • 2016 Big Band Night >
      • Photos
    • 2016 Beer Bangers & Bands >
      • BBB guest book
      • BBB photos
      • Event sponsors
      • Raffle & Auction prizes
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    • 2014 Lite >
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    • 2013 Festival >
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  • Contact
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