Recipes

This is the place to keep up to date with news of special events, culinary innovations and new arrivals among our herd of red deer.
 

Rhubarb Pavlova with Rhubarb Compote and Mascarpone

The tartness of the rhubarb is complemented perfectly with the sweetness of the meringue and the rich cream. Matt’s tip – cook some extra rhubarb compote to keep in the fridge – perfect with breakfast porridge or fresh natural yoghurt.

Ingredients

8 egg whites
1 pinch of salt
1tsp white wine vinegar
5g cornflour
400g caster sugar
3 stems fresh rhubarb, wash and cut into 9cm equal size lengths, allowing 3 per person.
200g caster sugar
1 star anise
200g water
Mascarpone cream
Edible flowers

Method

To make the meringue, heat the oven to 100°C. Line a baking sheet with parchment paper.

Whisk the egg whites in a large bowl, adding a pinch of salt. Whisk to soft peaks. Continue whisking, adding the vinegar and slowly sifting in the cornflour.

Gently and slowly add the caster sugar, continuing to whisk until the meringue thickens and stiff peaks are formed.

Spoon the meringue into 6 even mounds on the baking sheet, forming mini pavlova shapes. Bake for about 2 1⁄2 hours until dry. Remove from the oven and cool on a wire rack.

For the Poached Rhubarb, allow 3 pieces (approximately 9cm each) per person. Place the rhubarb lengths into a saucepan with the sugar, star anise and water, then lightly poach until the rhubarb is just cooked. Remove from the liquid and chill until ready to serve. Keep a little of the liquid aside (around 75ml) to pour over the poached rhubarb when serving.

For the Compote, finally chop the remaining rhubarb, in the same sauce pan with the remaining syrup liquid, simmer and reduce for a thicker compote consistency.

To serve, place the meringue on the plate with the poached rhubarb next to it. Add a drizzle of the leftover liquid. Spoon a generous amount of compote into the meringue. Dress with a teaspoon of mascarpone cream and some edible seasonal flowers.

Wild Garlic Soup with Donka Rye and Clotted Cream

Enjoy the vibrant taste of this first taste of spring. Matt’s tip – wild garlic is prolific in our corner of the South Downs, and can be found from March through the spring. Enjoy foraging! Ingredients 1 onion, diced 1 […]

Venison Ragù

A skilful adaptation of a classic warming dish. Matt’s tip – use good quality wine for a richer flavour for the ragù. Serve in a yorkshire pudding with some Slade Farm asparagus, at its best from March until the end […]

Rhubarb Pavlova with Rhubarb Compote and Mascarpone

The tartness of the rhubarb is complemented perfectly with the sweetness of the meringue and the rich cream. Matt’s tip – cook some extra rhubarb compote to keep in the fridge – perfect with breakfast porridge or fresh natural yoghurt. […]