Holmfirth Food and Drink Festival Recipe

Holmfirth Food & Drink Festival Recipe 2010

Created and demonstrated by Old Bridge Hotel Chef, Jason Bedford

Beetroot and Chicken Liver Salad
Serves 2

3 Chicken Livers
1 Large Beetroot
4tbsp Balsamic Vinegar
1tbsp Chopped Parsley
3tbsp Olive Oil
Salt & Pepper

Brown the chicken livers in a very hot frying pan with a little olive oil. Set aside. Deglaze the pan with 2 tablespoons of balsamic vinegar and return the livers to the pan. Coat with deglazed sauce. Slice the livers and the beetroot as finely as possible. Arrange the salad, alternating the chicken liver and beetroot slices. Make a dressing with the remaining olive oil, parsley, and the remaining vinegar. Season to taste and serve.
Take care not to overcook the livers; they should still be pink and soft inside.

Salmon with Lime and Ginger
Serves 2

2 Salmon Steaks of around 200g (7oz) each
1tbsp finely Chopped Fresh Ginger
Juices and Zest of 1 Lime
50g (2oz) Butter
2tbsp Crème Fraiche
Salt & Pepper

Cut the lime zest into julienne strips and blanch into boiling water for 1minute. Heat the lime juice and ginger over a low heat for 2minutes. Beat in the butter and set aside. Pan fry the salmon for 3 to 4minutes. Add the crème fraiche to the sauce, season, and reheat gently. Coat the fish in the sauce and garnish with the lime zest julienne strips. Serve with Chinese or Japanese noodles.

Autumn Mess

250g (8oz) Punnet of Strawberries
250g (8oz) Mixed late Summer Berries
2tbsp Cointreau
300ml (1/2 pint) Double or Whipping Cream
100g (3oz) Ready Made Meringue

Wash the strawberries and berries and set aside 4 strawberries for decoration. Hull (remove stalk) the rest of the strawberries and put them in a large bowl. Add the cointreau and crush the fruit lightly with a fork. Whip the cream until it is thick enough to leave a ribbon trail. Fold it into the crushed fruit and cointreau mixtures. With your hands, lightly crush two thirds of the meringue over the fruit and cream mixture. Gently fold the meringue in with a large metal spoon until it is evenly mixed. Pile into glass dishes and crush the remaining meringue over the top. Serve decorated with the remaining strawberries.