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Recipes

These recipes have been created by our lovely head chef Ross, he is incredibly camera shy and wouldn't allow us to post a snap of him. Keen to meet the genius? You'll just have to come and meet him in person and stay with us on your next visit to the Lake District! Please note that these recipes are based on 4 persons eating and provide alternative paleo/free from ingredients for most allergens.
Recipes

Silverside  - Bresola - delicious cured beef - great addition to a charcuturie board

Ingredients:

2kg silverside

500g Malden (or similar) sea salt flakes

6 sprig of rosemary

6 bay leaves

10 cloves

2 clove crushed garlic

1 table spoon crushed whole peppercorns

1 tea spoon dried chillis

1 orange zest

1 lemon zest

1/2 bottle red wine

Method:

Put all the marinade ingredients into food processor and when mixed place the beef in a snug container and cover with the marinade. 
Turn the beef twice a day for 5 days. 
After the 5 days wrap in a muslin cloth and hang in a cool place or the fridge for up to a month for best results. 
After the desired hanging time trim off the outer 5mm.
Chef tip - serve as you would carpaccio - finely slice with cracked black pepper, rocket, a drizzle of extra virgin olive oil and pink grapefruit.

Topside - Roast dinner 

Ingredients:

2kg Topside joint

2 large carrots/halved

2 large parsnips/halved

400 g savoy cabbage/shredded

1 glass red wine

2 sprig of rosemary/leaves

bunch of thyme

bunch tarragon

1 large white onion/roughly chopped

4 large Maris piper potatoes peeled and quartered 

400g new potatoes

Method:

In a hot pan seal the beef on all sides until browned, place in a roasting tray on top of the onion, rosemary, tarragon as well as any veg trimmings then roast for 30 mins for a med rare joint.

Blanch the carrots and parsnips for 10 mins and roast with thyme and seasoning for 8 minutes.

In a pan of cold water bring the potatoes up to the boil then drain and roast with rosemary until crispy.

Remove the beef and allow to rest for 15 mins. 

Strain off the pan juices in to a pan of wine and reduce to desired thickness.


Steak mince - Burger 

Ingredients:

1kg steak mince

1 table spoon fennel seeds

1 glass red wine

2 sprig rosemary/just the leaves

2 red onions/fine diced

Method:

Saute the onions with the fennel seeds when cooked add the red wine and reduce until almost a dry mix. 
Set aside and allow to cool before adding to the mince.
Add the onion mix and mix well. 
Mould into pattys about 200/250g each.
Chef tip - serve medium this will take about 3 mins each side.

 

Diced steak - Steak & Ale

Ingredients:

1kg diced steak

2 large onions/medium diced

4 carrots/medium diced

1 bunch thyme

400g button mushrooms

2 bottle ale[bluebird bitter]

1 block puff pastry

2 egg yolks

Method:

In a hot pan brown off the steak, once browned add the vegetables and the thyme. 

When the vegetables are cooked, pour in the ale and cook for 3 hours on a low heat. 

Roll out the pastry to about 2mm in thickness.

Transfer the steak mix to a roasting tray pinch on the pastry and brush with the egg yolk. 

Roast at 180 degrees celsius for 15 mins or until the pastry is crisp and golden brown.


Steak and chips

Steak & chips recipe 

Ingredients:

4 steaks

2 cloves garlic

2 sprig rosemary

2 sprig thyme

100g butter/optional

Method:

Leave steak out of the fridge to warm up to room temperature. 

In a hot pan with oil add the steak placing it away from you in the pan to prevent burning yourself with the herbs and garlic, cook for 2 mins each side to achieve med rare. 

Leave to rest for 2 mins before serving.

Serve with salad and chips.

Chef tip - add the butter 1/2 way and allowing the butter to brown for a nutty flavour


Ravioli

Shin - Ravioli 

Ingredients:

1kg shin

1onion/finely diced

1carrot/finely diced

2 sticks celery/finely diced

1 bulb of garlic

200g parsley

1 sprig rosemary

1 tea spoon truffle oil

400g 00 flour

4 large eggs

2 egg yolk

2 large glasses red wine

Parmesan shavings (optional)

Method:

In a large roasting tray add the shin red wine, 1 pint of water and the garlic and cook for 6 hours on 150 degrees celsius for 6 hours. 

Sweat off the diced vegetables and set aside until beef is cooked.

To make the sauce reduce the remaining stock until thick and sticky.

To make the pasta put the flour on a work surface and make a well in the top, crack the eggs into the well and start incorporating the eggs into the flour. When all mixed together kneed for about 10 mins, wrap in cling film and leave to rest for half an hour.

After the 6 hours remove the beef and shred, add the diced vegetables, parsley, rosemary and truffle oil put the mix in the fridge to cool down before filling the pasta.

Roll out the pasta with a pasta machine or rolling pin and cut out little disks, egg wash around the edges place a blob of mixture into the middle of the pasta careful not to over fill. Place another disk on top and squeeze around the edges making sure that you remove all the air inside the ravioli. 

These only take 3 mins to cook, add a large spoon of the reduced stock to the bowl and place the raviolis on top. 

Beef fillet - Beef Wellington  

Ingredients:

1 beef fillet joint

1 table spoon of English mustard

8 slices of parma ham

400g chestnut mushrooms

2 sprig of thyme/just leaves

olive oil

2 cloves garlic

2 sprig rosemary

2 shallot

1/2 teaspoon truffle oil

1 large egg for glazing

1 block puff pastry

Method:

In a red hot pan sear all sides of the fillet until caramelized tightly wrap in cling film and set aside in the fridge to reshape and firm up for 30 mins.

Blend together shallot mushroom garlic and thyme then cook to remove all moisture, leave to cool before starting next step.

Roll out pastry to about 2mm thick spread on the mushroom mix and drizzle with the truffle oil.

Unwrap the fillet and brush with the English mustard, now wrap the fillet in the parma ham making sure not to leave any gaps to avoid soggy pastry. 

Place the fillet to one side of the pastry and roll it over incasing the fillet in the pastry. 

Glaze the pastry with the egg wash and score for decoration. 

Cook at 180 degrees celsius for 25-30mins for med rare.

Chef tip - add fois gras to the mushroom mix for added richness.

Lamb neck - Hotpot 

Ingredients:

1kg lamb neck

2 large onions/diced

2 carrots/diced

2 sticks of celery/diced

4 crushed garlic

2 sprig rosemary and thyme/just the leaves

2 large Maris Piper potatoes

2 large glass red wine

1 table spoon red current jelly

Method:

In a hot pan brown off the lamb and the veg transfer in to a large roasting tray with the red wine and cook for 3 hours on 180 degrees celsius.

Thinly slice the potatoes and put aside in cold water for later. 

After the 3 hours remove the neck and pick meat from the bone adding back to the veg, strain off the liquid and reduce by 1/2 with the herbs and red current jelly.

Place the lamb and vegetables into a roasting tray layering up with the sliced potatoes finishing with a layer of potatoes pour over the sauce and roast for another 45mins to an hour on 180 degrees celsius.

Lamb Shoulder - Slow Roast Lamb 

Ingredients:

1 lamb shoulder

bunch thyme

1 bunch of mint

1/2 lemon

2 table spoon tomato puree

2 table spoon red current jelly

500g new potatoes

200g fresh chives

200g pancetta/diced

1/2 head savoy cabbage Finley sliced

1 glass of port

1 glass red wine

Method:

Brown off the lamb and transfer to a large roasting tray with the thyme and half the mint, lemon and the tomato puree with 1 litre of water cover with tin foil and roast for 4 hours at 160 degrees celsius.

While the lamb is cooking boil the new potatoes with the remaining mint to infuse the potatoes. 

Finely chop the chives and when the potatoes are cooked smash them with the back of a fork. 

Mix in the chives and a generous amount of butter/oil.

In a hot pan saute the pancetta to render out the fat, cook the cabbage for 3 mins.

When the lamb is cooked remove the cooking juices and reduce with the port red wine and red current jelly until desired thickness. 

Lamb Rack - Summer-time lamb  

Ingredients:

2 racks of lamb

2 maris piper potatoes

2 red peppers

200g garden peas

100g fresh mint

2 bunch of asparagus

1 glass red wine

200g baby onions/ or finely diced shallots can substitute 

Method:

Finely slice the potatoes about 2mm arranging them into baking tray brush with olive oil between each layer and roast for 15 mins at 180 degrees celsius.

At the same time roast off the peppers with olive oil, when cooked blitz with olive oil to make a coulis.

In a hot pan sear lamb, turning half way, then roast in the oven for 12 mins at 180 degrees celsius for pink.

Saute the asparagus, baby onions and peas adding the mint last thing. 

Fillet lamb
 

Lamb fillet - Ross's Lamb special  

Ingredients:

2 lamb fillet

500g puy lentils

6 slices of smoked bacon

1/2 tin chopped tomatoes

200ml veg stock

2 onions/sliced

200g pistachio nuts/blitzed

400ml chicken stock

4 large potatoes

2 garlic cloves

2 sprig of thyme

1 table spoon of Dijon mustard

200g baby onions

2 carrots/diced

Method:

Caramelize the sliced onion in a hot pan. 

Slice the potatoes as thin as you can, in a small roasting tray start layering up the potatoes and onion seasoning each layer finishing with a top layer of potatoes cover with chicken stock. Cover with tin foil and roast for 2 hours at 160 degrees celsius.

Add bacon, baby onions and carrot to a hot pan and brown, then add the lentils adding the veg stock little by little until the lentils are cooked this takes around 15-20 mins

Finally cook the fillet in a hot pan, if you want the lamb cooked med rare it will take about 6 mins on all sides. 

Set aside to rest for 3 mins brushing with the Dijon mustard and roll in the pistachio crumbs.

Lamb Shank - One pot lamb curry (when it's your night to do the dishes!) 

Ingredients:

4 lamb shanks

2 cinnamon sticks

1 table spoon cumin seeds

100g kafir lime leaves

1/2 lime

2 table spoon tomato puree

1 ltr chicken stock

800g rice

2 tins coconut milk

2 onions sliced

2 green peppers sliced

100g birds eye chilli/leave whole

400g fresh coriander

Method:

Brown off the shanks and transfer to a roasting tray with all the spices, sliced vegetables and chicken stock cook for 2 hours at 160 degrees celsius.

After the 2 hours add the rice and coconut milk and cook for a further 2 hours on the same temp. 

Serve with chopped coriander.

Lamb Leg Steak - Minty Lamb steaks 

Ingredients:

1kg lamb leg

200g fresh mint/roughly chopped

600g cherry tomatoes/halved

2 shallots/fine diced

2 clove garlic/grated

1 table spoon balsamic vinegar

800g new potatoes

1 large onion/sliced

1 sprig rosemary

500g French beans/topped and tailed

Method:

Marinade leg steaks in mint and olive oil in the fridge for 2 hours or over night for better results.

Sweat off the shallots until soft add the garlic and tomatoes, stew for 30 mins on a low heat, finish the salsa with balsamic vinegar.

Boil new potatoes until just under cooked and cool under cold running water, when cooled cut in half. 

Caramelize the onion with the rosemary add new potatoes and cook for a further 20 mins until the potatoes are brown and crispy.

Finally blanch the green beans for 3 mins so still stay crisp. Serve the salsa cool for a hot and cold contrast. Finally sear of the lamb steaks for 2 minutes each side to keep it pink inside. 

Lamb Mince - Greek Lamb recipe 

Ingredients:

1kg lamb mince

2 red peppers/diced

2 red onions/diced

100g fresh mint/sliced

100g coriander/sliced

1/2 tea spoon ground cinnamon

1 table spoon ground cumin

600g fresh plum tomatoes

juice of 1 lime

200g pitted olives

200g fresh oregano

100g thyme/just leaves

100g feta

Method:

Saute peppers and onion and leave to cool.

Then add the mince followed by the peppers, onions, mint, coriander, cinnamon and cumin and mix well.

Add the tomatoes, lime juice, olives, oregano and the thyme leaves to a roasting tray and cook at 160 degrees celsius until you've done the next step.

Mould the lamb mince into golf ball sized balls then brown off in a non stick pan, add to the tray of tomatoes then roast for 15 mins at 180 degrees celsius. Serve with crumbled feta cheese.