If you’ve already eaten at Eslington Villa, you’ll know how good our food is and might be tempted to recreate one of our dishes at home.
Every month a new recipe for a dish from our current menu will appear here on the website. You can also access an archive of recipes – the perfect resource for dinner party menu planning!
Cauliflower soup with truffle oil
Ingredients
1 cauliflower chopped
1 onion diced
1 leek diced
2 potatoes peeled and diced
1/2 clove of garlic
1 sprig of thyme
1 bay leaf
1 btl of good quality truffle oil
1 litre vegetable stock
200ml cream
Method
Sweat off all ingredients in a pan with a little oil without colouring to release the flavours.
Add vegetable stock. (shop bought)
Bring to the boil and simmer until vegetables are very soft.
Remove bay leaf and thyme then liquidize until smooth.
Pour into a bowl and top with truffle oil.
Serves 4
Tip
Sweating is frying without colouring
Potted salmon with watercress salad
Ingredients
1k salmon poached and flaked
1 500g tub natural yoghurt
6 tbsp olive oil
1 egg yolk
100g butter
4 tbsp chopped chives
1 bag of watercress salad
Method
Mix all ingredients apart from salmon in a food processor until smooth.
Remove and fold in salmon add seasoning if needed.
Take watercress from packet wash and drain.
Place desired amount of salmon and watercress on a plate and serve.
Tip
Always season food as salt and pepper bring out the best in all foods.
Fillet of beef with shallots, beetroot and red wine jus
Ingrdients
180g Fillet beef steak (x4)
12 shallots
4 whole beetroot
1 tsp chopped parsley
400ml good quality red wine jus (supermarket)
Method
Peel and dice beetroot and boil until tender.
Peel and boil shallots until tender.
Heat pan with a little oil, season meat and fry until brown on each side, place in oven on 180c - 200c 6 mins (pink) 12 mins (well done) make sure you rest it for equal amount of time.
Mean while heat some butter and add beetroot, shallots and fry until caremelized then add chopped parsley.
Place beef, beetroot and shallot mixture on plate and sauce over.
Tip
You fry in oil and saute in butter.
Mussels in a spicy tomato sauce with crusty bread
Ingredients
500g Mussels (x4) fresh and cleaned
100ml white wine
Shop bought crusty bread
2 tins tomatoes
2 tsps tomato paste
1 tsp garlic
2 red chillies
1/2 tsp paprika
2 red peppers diced
1 white onion
Method
Sweat off onions and peppers with chilli, garlic paprika do not colour
Add tomato, paste and take off heat.
Heat a large deep pan until very very hot add mussels and wine and cover.
Cook for 4-5 mins until shells have a fully opened. (discard any that have not opened as they are dead)
Pour over sauce and serve with crusty bread.
Serves 4
Tip
Buying bread cuts down on labour you can't make everything you eat !
Almond pannacotta with ginger shortbread
Ingredients
Pannacotta
300ml full fat milk
300ml whipping cream
60g demerara sugar
175g flaked almonds (toasted)
3 leaves of gelatine
Shortbread
300g plain flour
200g butter
100g caster sugar
1 tsp ginger
Method
Shortbread
Mix all ingredients in a food processor until it forms a dough
Roll flat to 1cm thickness cut into desired shape.
Cook on 160c - 180c until golden brown.
When done remove and sprinkle with sugar.
Pannacotta
Soak gelatine in cold water.
Warm milk and cream together when boiling take off heat and add almonds and sugar.
Add gelatine and pass through a sieve.
Pour into individual dishes and set in fridge.
Serve 4
Tip
Toasting almonds brings out a much stronger flavour.
Apple and cinnamon crumble
Ingredients
Apple Compote
4 large cooking apples
1 lemon
2 tsp cinnamon
200g sugar (maybe more depending on bitterness of apples)
Crumble
500k plain flour
250g butter and a little extra for cooking
250g brown sugar
* Ice cream or pouring cream to serve
Method
Firstly peel, core and dice all apples.
Squeeze lemon juice over and toss, this will stop apples from going brown.
In a pan warm a little butter and star to cook the apple, cook until 1/2 way soft.
Add sugar stir in and remove from heat.
For crumble place all ingredients in a food processor and blitz until breadcrumb consistence.
Place apple compote in a oven proof dish, spread crumble over evenly and bake on 160c - 180c until golden brown.
Remove from dish and serve with pouring cream or ice cream.
Serves 4
Tip
Brown sugar in your crumble will give it such a richer flavour.
