Recipe Of The Month

Executive Head Chef Luke Matthews gives us one of his favourite recipes and ideas for preparing food at home. 

In case you are unable to book a table, due to demand, in the Marryat Restaurant, then we thought we would bring a little taste of Chewton Glen for you to prepare at home. Happy cooking...

With creamed celeriac, red wine poached pear, Hampshire kale

Serves 4

For the Venison:

• 4/140g venison steaks taken from the saddle
• 1 tablespoon of lapsang souchong tea
• Grated zest of 1 orange
• Salt and pepper
• Olive oil
• 25g unsalted butter

Method:

Season the venison liberally with the tea, orange and salt and pepper. Colour in a pan with the olive oil and butter making sure to cook evenly. Place the venison in a hot oven for 4 minutes then remove and allow to rest for another 6 minutes before carving.

For the creamed celeriac:

• 400g celeriac cut into small dice
• 100ml double cream
• 100ml milk
• 75g unsalted butter

Method:

Add all the ingredients to a pan and bring to a simmer. Cook gently for 15 minutes then puree in a blender until silky smooth. Season with salt and keep warm.

For the poached pear:

• 2 fresh pears peeled and cored
• 1 bottle of red wine
• 1/2 a pod of fresh vanilla
• 10 juniper berried crushed
• 150g sugar
• 2 bay leaves
• 2 star anise
• 100ml water

Method:

Prepare the pears a day ahead to ensure ample marinating time. Add all the ingredients to a pan and bring to a simmer slowly. Once the pears are cooked allow to cool overnight in the liquid.

For the Curly Kale:

• 400g of curly kale stems removed
• 16 raisins macerated in lapsang souchong tea
• 16 toasted pine nuts
• 40g of unsalted butter

Method:

Blanch the kale in a pan of salted boiling water for 3 minutes then refresh into iced water. Add the butter to a hot pan and allow to foam. Then add the pine nuts, raisins and kale. Toss in the pan to re-head and season with salt.

For the Sauce:

• 600ml veal stock
• 100ml chicken stock
• 200ml port
• 6 shallots thinly sliced
• 1 carrot diced
• 150g venison trimmings

Method:

Prepare the sauce a day in advance as well, as it can take some time to make. Add the shallots, carrot and venison trimmings to a hot pan and fry until golden. Then add the port and reduce by half. Then add the veal and chicken stocks and reduce until a thick coating consistency is achieved.

To finish:

• 100g grated chocolates

To complete the dish, place a dollop of the creamed celeriac on a place and drag a spoon across it for a nice visual effect. Drain the kale on some paper towel to soak up any excess buetter then arrange on top of the celeriac. Thinly slice the venison and arrange on top of the kale. Lastly drizzle the sauce around and then sprinkle over the grated chocolate.