Recipes from our Chefs | PoB Hotels

Explore cocktails, baking and dinner-party recipe inspiration from the chefs at PoB Hotels.
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30min · 2 servings Ingredients • 6 medium to large hand dived scallops • 1 lemon • 1 large sprig of lemon thyme • 1 small cauliflower • Butter for roasting • 100ml dry cider • 30g sliced shallot • 1 small sprig of thyme • 80g unsalted butter, diced • 1 Granny Smith apple • Bok choi cress/shoots • 1 tin of Exmoor caviar Method: 1. Cut the cauliflower in half and then flatten the out sides off so you have two thick slices. 2. Heat a heavy based non-stick pan over a medium heat, add a large knob of butter and allow to start foaming. 3. Add the cauliflower flat side down and reduce the heat slightly so as not to burn the butter. The idea is to control the heat to keep it beurre noisette. 4. Add the lemon thyme and season the cauliflower well with salt. 5. Allow to colour
1hr · 4 servings Push the boat out and concoct a wonderful feast for your loved ones, with succulent turbot steaks taking centre stage. Ingredients (serves 4) • 4 x 150g Turbot steaks • 8 x large Jerusalem Artichoke • 1 small winter truffle • 200g Monk’s Beard • Butter • Juice of half a lemon • Olive oil • 250ml cream • Salt and pepper • 200g Noilly Pratt • 10 button mushrooms • 3 shallots • 1 clove of garlic • 200g cream • Juice of 1 lemon • 60g butter • 1 teaspoon of chopped truffle Method for the Artichokes • Wrap the artichokes in silver foil and bake at 200 ˚C for 15 mins until soft. • Unwrap them and leave to cool in the fridge. When cold, cut the artichokes in half lengthways and with a teaspoon carefully scoop out the white flesh leaving the outer ski
2hr · 4 servings Ingredients • 2 fresh mackerel • 250g cooked white crab meat • 50g cooked brown crab meat • 1 egg yolk • pinch cayenne pepper • drizzle peanut oil Pickled apple discs • 2 Granny Smith apples • 100ml cider vinegar • 500ml fresh apple juice Apple soused mackerel • 500g apple vinegar • 200ml scrumpy cider • 2 banana shallots, finely sliced • 1 star anise Peanut tuile • 500g sugar • 50g glucose • 150g peanuts, roasted • 50g chopped peanuts • 5g table salt Apple jelly • 500g apples • 200g brown sugar • 5 sheets gelatine Avocado purée • 1 avocado • 10ml milk Apple dressing • 500ml fresh apple juice • 50ml vegetable oil Garnish: 50g peanuts, roasted & coarsely chopped coriander cress Method • Combine the crab meats with the egg yolk, cayenne,

Dinner Party

10 Pins
45min · 8 servings Ingredients (serves eight) • 225g unsalted butter • 225g caster sugar • 1 teaspoon vanilla extract • 4 large eggs • 200g self-raising flour • 25g cornflour (optional – if not used replace with 25g self-raising flour) • 1 teaspoon baking powder • 3-4 tablespoons milk For the filling • 2-4 tablespoons any flavoured jam • 125ml (or 142ml tub) double cream • 1-2 tablespoons caster sugar Method • Preheat the oven to 180 C/Gas mark 4. • Grease two sandwich tins. If the tins are loose bottomed you don’t need to line them, otherwise do. • Add the butter, sugar, vanilla essence and eggs (one at a time) to a bowl, adding a spoonful of flour between each. • Fold in the remaining flour and the cornflour, also adding the baking powder. • Then add the milk.
1hr · 6 servings Serves 6 Ingredients: • 250g Gluten free flour • 50g Cocoa powder • 250g Coconut flour • 1 tsp Baking powder • 1 tsp Bicarbonate of soda • 6 Ripe bananas • 280g Dark brown sugar • 280ml Vegetable oil • 280ml Water • 150g 54% Chocolate For the topping: • 500g Soya cream • 500ml Soya milk • 1.5kg 54% chocolate • 200g Sugar Method: 1. Pre-heat oven to 160 degrees. 2. Boil the water and chocolate together and let them chill. 3. Sieve the gluten free flour, cocoa powder, baking powder and bicarbonate of soda but leave the coconut flour. 4. Whip the banana and the dark brown sugar together until light and fluffy. 5. Add the vegetable oil and place mixture in a mixer, slow mixing and adding the sieved flours in followed by the coconut flour. 6. Once the
3hr Pastry • 250g plain flour • 50g sieved icing sugar • 125g cold diced salted butter • 1 large free-range egg • 5g milk Method • Crumb the flour, icing sugar and butter, add the egg and milk and mix well. • Knead until smooth, wrap and rest in the fridge for at least two hours. • After two hours roll the pastry out 2mm thick big enough to cover your tart case, with about 3 inches overlap. • Line the case and press into tall the sides well, rest for 30 minutes in the fridge, line with a double layer of cling film and pack tightly with flour. • Bake at 175C until the pasty is golden, take out the flour package and bake until the base is golden brown. • Brush with an egg yolk and re bake for 2 minutes – leave to cool. Filling • 250g lemon juice • 2 lemons, zested •

Desserts

8 Pins
Find the recipe for Calcot & Spa's Beehive Martini on page 50 of our annual book, The Handle ✨ #cocktails #cocktailrecipes #fallcocktails #fallcocktailrecipes
5min · 1 serving Serves 1 • 25ml Rhubarb Gin • 25ml Cointreau • 25ml Cranberry juice • Dash of lime juice Shake the ingredients together and garnish with a raspberry. Recipe kindly supplied by The Goring
5min · 1 serving Serves: 1 Ingredients • 20ml Homemade grape syrup • 20ml Lime juice • 30ml Apple juice • 30ml Cranberry • 1tsp Raspberry jam • 1 Egg white Method: • Put all the ingredients into a shaker and shake without ice. • Open the shaker, add ice, then shake again. • Double strain the cocktail into a brandy glass half-filled with ice and enjoy. Recipe kindly supplied by Barnsley House.

Cocktails

10 Pins
Cooking hearty meals during the colder months is a must not just for staying warm from the inside out, but also for boosting the immune system when natural sources are harder to come by. Who better to share their favourite winter warmer recipe than super food and gut health expert, not to mention Michelin-Starred, George Blogg, Executive Chef at Gravetye Manor?
1hr · 6 servings The Nare Hotel, Cornwall: Nick Lawrie’s Autumnal Apple Tarte Tatin Ingredients • 400g of all butter puff pastry • Five apples • 100g of unsalted butter ambient • 100g of caster sugar • Clotted cream Method • Preheat the oven to 190°C • Peel the apples and then cut each one evenly into wedges of eight (use a knife to remove the seeds) • 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 • Place the apples into the pan with the peeled side down as that is the presentation side, overlapping in a fan-style pattern • 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 • Place the rolled
2hr · 4 servings Seaham Hall Hotel & Spa, Durham Coast Damian Broom’s Roast Chicken & Vegetable Soup 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 • Break the chicken carcass into smaller pieces, mix with the vegetables and lightly dress with rapeseed oil. Roa

Autumnal Recipes

4 Pins