Autumnal Recipes from PoB Hotels

Why not flex your culinary muscles and try out these autumnal recipes from some of Pride of Britain Hotels’ Head Chefs?

As temperatures drop and leaves turn golden, we’re craving something warm, simple and nutritious. Executive Chef Damian’s ‘Monday night roast chicken soup’ is the perfect way to start the week right, savour those Sunday flavours (and reduce your food waste) whilst embracing the colder, autumnal weather. Healthy, wholesome and oh so hearty, it’s guaranteed to make starry autumn nights all the more cosy.

Serves 4

For the chicken stock

• 1 leftover chicken carcass from Sunday lunch
• 2 carrots chopped
• 2 onions diced skin left on
• 2 sticks celery
• 3 cloves garlic

1. Break the chicken carcass into smaller pieces, mix with the vegetables and lightly dress with rapeseed oil. Roast at 200c for 30 minutes
2. Once the chicken and vegetables are golden brown, put all the ingredients into a pan and cover with 1lt water. Deglaze the roasting tray and add this liquid to the pot
3. Bring to the boil and simmer for 1 hour, skimming any fat and impurities from the surface. After 1 hour strain and set aside
4. Whilst the stock is simmering, prepare the vegetables.

For the vegetables

Dice the vegetables into 1cm cubes, this ensures the soup cooks very quickly so it has a bright fresh flavour and retains all of its nutrients.

• 200g swede
• 200g carrot
• 100g parsnip
• 150g onion
• 100g potatoes
• 50g red lentils washed
• 200g cooked roast chicken from Sunday lunch diced or shredded

1. In a large pan, sweat the onion for around 3 minutes, add the rest of the ingredients and pour over the stock you were previously simmering. Season with salt, freshly ground white pepper, and a pinch of dried oregano
2. Bring to the boil, then simmer for 8 minutes
3. Take 1/4 of the soup and carefully blend with a hand blender. This gives the soup a lovely silky texture
4. Pour back into the rest of the soup and check the seasoning
5. Add the chicken, warm through and serve.

From Joe Gould, Head Chef of The Azalea, The Goring’s new restaurant which launched in September.

Serves 8
Prep Time 4 hours

For the celeriac fondants:

• 1 x Celeriac
• 16g sea salt
• 2 x sprig thyme
• 1 x clove garlic
• 2 twists of black pepper
• 75g butter

1. Cut the celeriac into 8 rectangle pieces 8cm x 2cm x 2.5cm and trim the edges with a peeler
2. Juice half of the celeriac trim (reserve the other half for the puree) and weigh out 160g and place in a saucepan along with the salt. Bring to a simmer and then remove from the heat. When the brine cools to 40c add the thyme, garlic and black pepper. Once the brine reaches room temperature, pour the brine into a vac pack bag along with the celeriac pieces. Vacuum seal and leave for 20 minutes
3. Remove the celeriac and pat dry. Re-vac in a new bag with the butter and vacuum seal tight
4. Place in a steamer for 12 minutes. Remove from the steamer and leave in the bag to cool. Reserve for later.

For the celeriac puree:

• 250g celeriac diced
• 50g butter
• 5g salt
• 50g cream

1. Cook the celeriac in the steamer with salt and butter for 40 minutes.
2. Blitz the contents of the bag with the cream and pass through a fine mesh sieve.

For the miso butterscotch:

• 250g white miso paste
• 35g butter
• 120g sugar
• 120g cream

1. Spread the miso on a baking mat and bake for 5 minutes at 190c
2. Allow to cool slightly and then place in a blender
3. Make a direct caramel with the sugar then add the butter and emulsify
4. With the blender turning on medium speed, slowly add the caramel sauce
5. Warm the cream add slowly to make puree consistency. Pass through a fine, mesh sieve.

For the apple chutney:

• 6 x Granny Smith Apples
• 120g sugar
• 230g apple juice
• 50g cider vinegar
• 20 x spines of Rosemary
• Black pepper
• Salt

1. Peel, core and dice apples
2. Place all ingredients in a pan and cook down everything, stirring regularly
3. Adjust with salt, sugar and black pepper

For the pickled walnut jelly:

• 250g pickled walnut juice
• 50g balsamic vinegar reserve 7 year.
• 3g Agar Agar

1. Place everything in a saucepan and bring to a vigorous boil.
2. Set the jelly in a square container.
3. Once set, dice into small cubes.

To Serve:

• 2 x Walnut halves
• 30g Olive oil
• 25g Butter
• Toasted buckwheat
• Chive Flowers
• Micro Mizuna

1. Pan fry the celeriac piece to achieve good colour on all sides. Add the butter and foam in the pan for 2 minutes
2. Whilst the celeriac is still hot, brush all over with the miso butterscotch
3. Top with celeriac puree and pickled walnut jelly dice
4. Finish with the buckwheat, grated walnut, chive flowers and mizuna
5. Serve with a spoon of the hot apple chutney.

Ingredients

• 400g of all butter puff pastry
• Five apples
• 100g of unsalted butter ambient
• 100g of caster sugar

Method

1. Preheat the oven to 190°C
2. Peel the apples and then cut each one evenly into wedges of eight (use a knife to remove the seeds)
3. Spread the butter into a non-stick 200mm ovenproof frying pan so it covers the flat surface of the pan. Then cover with the sugar evenly
4. Place the apples into the pan with the peeled side down as that is the presentation side, overlapping in a fan-style pattern
5. Dust a kitchen bench with flour and roll the puff pastry out into a circle 5mm thick, this will be bigger than the pan but you need the overlap
6. Place the rolled pastry onto the pan centred as best as you can, using a spoon, gently pressing the excess pastry into the sides of the pan – this will help to keep the apples steady whilst cooking
7. Put in the fridge for 20 minutes to firm up
8. When the pastry has firmed up, place the pan over a medium-high heat to caramelise the sugar and butter, gently shaking the pan every minute or so to allow the sugar and butter to caramelise evenly and not burn
9. Once the sugar is golden brown (you can peek under the pastry to check), put the tart in the oven for 24 minutes, or until the pastry is dark golden brown in colour
10. Remove from the oven and lift the pastry slightly to see if the apples have browned, be very careful as the caramel is very hot! Cook for another 5 minutes if they need more colour
11. Once out of the oven, allow the tart to cool for five minutes, then place a plate that is larger than the pan on top and flip the Tatin out
12. To serve add a generous portion of clotted cream on top