Coquille St Jacques with a Truffle and Sauterne Sauce

coquille, st jacques, coquille, truffle, sauternes, cream, sauce, france, french, Good Life, magazine, recipe

Coquille St Jacques with a Truffle and Sauterne Sauce

I love scallops and will always take the opportunity to eat them whenever possible – especially with the roes, which for some reason, many people discard: what an absolute travesty!  Coquille St Jacques is traditionally a dish of scallops in their shells, topped with cheese and grilled until brown.  This is a fantastic twist on that dish with the addition of wine and truffles – although I do cheat and use my ever-faithful Cotswold Gold truffle rapeseed oil (which I’ve blogged about before) instead of actual truffles. You can also use any white wine – as long as it’s sweet!

scallops, shells, roes, coquilles st jacques

The recipe is taken from a magazine I love, The Good Life France, which is available as a paper copy as well as online. It was devised by a Countess, no less: Countess Simonof-Arpels who has a saffron farm in the Dordogne. I wrote about saffron and her farm in a recent blog post you can find here.

It’s a stunning looking dish that is deceptively simple.  You could cook it as a starter when you have friends round or as a special meal for your loved one.

The Recipe

Serves 4

Ingredients

3­-4 large prepared scallops per person
2 shallots
l large wine glass of Sauterne (or any dessert wine )
6-­7 dessertspoons double cream
60 g chopped truffle or a good slug of truffle oil (eg Cotswold Gold)
2 tablespoons butter (not needed if using truffle oil – see above)
Salt and black pepper (or pink peppercorns if you have them)

Wash the scallops well in cold water. Dry with a kitchen towel. Remove the roe and put to one side.

Peel and finely chop shallots. Fry with a little butter (or truffle oil – see above) until golden brown.

Add the wine and let it simmer for 1 minute then add the cream. Reduce by a third over a low heat and leave
until needed.

Take a heavy bottomed frying pan, slice scallops horizontally into 2 thinner discs. Melt the butter or heat the truffle oil and sear the scallops on each side until golden brown. Add the chopped roe then take off the heat.

Add the scallops to the prepared sauce and then add the finely chopped truffle (if using).  Reheat gently for 1­2 minutes.

Season to taste with the salt. Serve sprinkled with a grind or two of the pink peppercorns.

Serve immediately on warm plates.

 

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Celebrity Chefs at Nantwich Show 2017

Will Holland, James, Sean Wilson, chefs, Nantwich Show, 2017

Celebrity Chefs at Nantwich Show

I do love being a part of what’s happening in this corner of Cheshire that I’ve claimed as my own. It seems there’s something going on here in Nantwich nearly every week of the year but July is a particularly busy month with the International Cheese Awards, Nantwich Show and South Cheshire’s Big Day Out all happening within the space of a week. One of the big draws for the Show is the celebrity chefs who come and demonstrate.

Despite its small stature as a town, it seems Nantwich can command big names, and so it was that we hosted no fewer than four celebrity chefs at the Show on Wednesday.

The Biggest Cheese Marquee in the World

After the serious business of cheese judging and stewarding on the Tuesday, I returned the following day to work at the Nantwich Show – the largest one day agricultural show in the UK. I had been tasked with managing the Chef’s Demonstration Kitchen, sponsored by Le Gruyère.

The Demo Kitchen is housed in one of the largest marquees you’ll ever see. It’s 80,500 feet²  to be precise, or nearly 7,500 metres², and this year it housed an amazing 5,685 entries for the cheese awards to make the largest cheese show in the world!

aerial, view, Nantwich Show, world, largest, cheese, marquee
Nantwich Show with the world’s largest cheese marquee shown top right

Alongside the Demo Area and the award entries were numerous trade stands offering tasting samples and selling their cheeses and other dairy products. It really is a cheese-lover’s heaven!

Despite the fantastic weather the previous day, show day dawned with torrential rain. However, the forecast promised clear skies by noon so, undeterred, I donned my sundress and sandals, knowing from experience how temperatures can rise in the cheese marquee on a hot day, despite the air conditioning.

The Celebrity Chefs

Having worked the Chef’s area area for the last couple of years, I knew that celebrity chef James Martin commands quite a following and it takes a small army to keep the (female) crowd under control! I had assembled a team to help me on the day including my son Seb and my friend Teresa plus a couple of ladies I know in Nantwich, Judy Stafford-Watson and Sarah Perris.

Aside from James Martin, three other celebrity chefs were also doing demos including Sean Wilson, aka Martin Platt from Coronation Street, who now makes cheese in Lancashire with his company The Saddleworth Cheese Co, Will Holland who runs Coast in Saundersfoot and Jonathan Harrison, mine host at The Sandpiper in Leyburn, Yorkshire.

Sean Wilson: Former Actor Turned Chef & Cheesemaker

All the chefs cooked dishes that included cheese (naturally)! My personal favourite was Sean Wilson who made the most amazing star bread. It was a recipe inspired by Great British Bake-Off finalist Luis Troyano, who has written a recipe for a sweet hazelnut star bread, published in a new book by Lakeland.  Sean did his own twist on it making it savoury with a tomato jam and his own crumbly Lancashire cheese.

Sean is such a down-to-earth, natural guy who held the audience’s attention throughout his demonstration. He also shared some great tips including using a shower cap over the bowl proving the dough – what a great idea! I’m just sorry I didn’t get a picture of it! The aromas coming from the kitchen area were amazing and the finished product looked superb. Sean was happy to hand out some of his food to the audience to taste too, and afterwards was happy to remain behind to talk to his fans.

Sean Wilson’s cheese making skills were also honoured at the Cheese Awards the previous day, when he was inducted into the Internationale Guilde des Fromagers – a top honour for cheesemakers.

James Martin Pulls in the Crowds

As in previous years, James Martin’s small army of mostly female fans was much in evidence. The die-hards arrive at least a hour before he’s due on stage, hoping to get a seat right in front of the stage and, I’m assuming, within James’ eyeline. It’s astonishing to see how ruthless these ladies can be: they will stop at nothing to ensure the best seat is theirs!

James was doing two demonstrations on the day and the auditorium was filled to capacity for both events.  As with the other chefs, he cooked some gorgeous cheese dishes including a delicious looking steak with a cheese sauce. My personal favourite was this lovely looking strawberry cheesecake with a spun sugar topping. It was certainly interesting watching him spinning the sugar.

James Martin, strawberry, cheesecake, Nantwich Show, 2017

What Else Was at the Show?

Unfortunately I missed Will Holland’s demo as I took the opportunity to take a break and walk round the showground with Teresa. Remember I said at the beginning of this piece that I thought I was being clever wearing a sundress and sandals? Yes, we were cool in the marquee but our feet were decidedly muddy after we’d traipsed round a very squelchy showground for an hour or so!

That aside, we had a great time taking in the show atmosphere. There’s literally something for everyone! We took in the exhibits in the produce section, from jams and chutneys to amazing cakes and cakes made by children. There were also artworks, handicrafts and floral displays.

In the main ring there were the Cheshire Hounds and the Huntsmen, as well as Cheshire Beagles. What a beautiful sight they made.  Nearby were the vintage cars looking resplendent in the sunshine. And I fell in love with the baby piglets nestling in the straw!

After a stop off at one of the food stands to buy a scrumptious cheese and mushroom crèpe, it was back to work in the Demo Area again, doing our best to hide our muddy feet from the punters!

Jonathan Harrison

Jonathan Harrision, chef, Nantwich ShowJonathan is a somewhat lesser known chef though he has some pretty hefty credentials earned in his years of cooking. He was crowned Roux Scholar in 1993 – the Roux Scholarship being the premier competition for chefs in the UK. He trained with Alain Ducasse at Le Louis XV Restaurant Monaco and now runs The Sandpiper Inn, in Leyburn, a country town in Wensleydale. Here he strives to serve the freshest and finest of local ingredients and makes everything in house, from bread to ice cream.

At the Nantwich Show, Jonathan was joined by a very young commis chef – his daughter! She worked alongside him helping him prepare the food and even wore a mic so she could add her two penneth to the proceedings!

Le Gruyère

The whole Demo Area was sponsored by Le Gruyère and I can’t end this piece without mentioning the lovely ladies who were managing it. Helen Daysh and Jen Willows were so friendly and helpful to us all day It was great to work alongside them.

At the end, they gave each of us a hefty slab of their best Gruyère, part of which I enjoyed in a dish I made last week – see the recipe here.

And so ended another fantastic Nantwich Show for another year. A huge thank you to the team: Teresa, Sarah and Judy – plus Sarah’s daughters and friends who provided reinforcements for James’ afternoon slot! I can’t wait to return next year with more cheesy tales!

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Mushroom, Truffle and Gorgonzola Pasta

mushroom, truffle, gorgonzola, cheese, pasta, Cotswold Gold

If you read my blog post from earlier this week, you’ll know that I was stewarding at the International Cheese Awards in Nantwich last week. After the judging duties are over comes the big clear up, part of which involves removing cheese in “anonymous” packaging that’s been blind judged, and replacing it with the branded version.

international, cheese, awards, 2017, Nantwich, judges, steward, John Axon, Jan Deldycke, Helen Gregory, Marcel Klaver
Cheese Judges & Steward Selfie!

One of the perks of stewarding is that we are able to “facilitate the removal” of the unbranded cheeses – aka bring some home to eat! I acquired a couple of Gorgonzolas and a whole host of Brie and Camembert types and I’ve been eating them in various ways since Tuesday.

Tonight I decided to pimp up some supermarket pasta with a delicious mushroom, truffle and gorgonzola sauce. The pasta I’d bought from Aldi but in all honesty, you could use any fresh or dried pasta, plain or filled.

Cotswold Gold, rapeseed, oil, white, truffle, cold, pressedI’m a total sucker for truffles too and I get through this Cotswold Gold truffle rapeseed oil way too quickly.

I’m sure using a Swiss cheese with what is essentially an Italian dish probably isn’t conventional, but I love the contrasting cheesy flavours.  Don’t buy Gruyère specially: just use some more gorgonzola or maybe a mixture of cheddar and parmesan.

Just be warned: this dish is definitely not one for diet days!

Mushroom, Truffle and Gorgonzola Pasta

Serves 2

1 small onion or 1/2 a large one
garlic clove
chestnut mushrooms
olive oil
sea salt and fresh coarsely ground black pepper
Cotswold Gold rapeseed oil with white truffle
150ml double cream
50g gorgonzola
50g Gruyère (grated)
Pasta of your choice (I used Aldi’s Wild Porcini, Mushroom & Truffle Triangoli) to serve 2 people (approx 75-100g each dried pasta).

Method:

  1. Preheat the oven to 190°C / 375°F / Gas 5.
  2. Bring a pan of water to the boil and add the pasta. Cook according to the package’s instructions in salted water with a dash of oil to stop it sticking.
  3. Once cooked, drain and set aside to dry a little – you don’t want excess water to water down the sauce.
  4. Finely chop the onion and the garlic clove and fry in a pan with a little olive oil.
  5. Slice the mushrooms and add to the pan along with a glug of truffle oil.
  6. Fry gently till the onions are golden and the mushrooms are soft.
  7. Season with the sea salt and coarse ground pepper. Taste to check seasoning and to ensure you can taste the truffle. If you can’t add another glug (or two!).
  8. Turn do
    wn the heat and add the double cream.
  9. Allow it to come to a simmer then add the gorgonzola, cut into small chunks (it’s difficult to grate so chunks are easier).
  10. Stir thoroughly on a very low heat until the cheese has completely melted and you’re left with a smooth sauce. Recheck seasoning and truffle taste.
  11. Add the cooked pasta to the sauce and stir gently to coat it thoroughly with the sauce.
  12. Tip the pasta and sauce into an ovenproof dish. Sprinkle the grated Gruyère on top.
  13. Pop into the oven and cook for around 20 minutes, or until the top is golden and starting to turn crispy.

mushroom, truffle, gorgonzola, pasta, recipe, cheese, uncooked

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