Posts filed under 'Nick Buckingham'

Ragout of Wild Mushroom recipe by Buckingham’s restaurant

Ragout of Wild Mushroom recipe by Nick Buckingham

A rich autumn dish, redolent of woods and fields, wild mushroom ragout is a real gourmet pleasure when you can get hold of really good wild mushrooms. It is a fine accompaniment to venison and other game dishes and will add interest to otherwise plain grilled meat and chicken. The wild mushroom varieties listed below are ideal, but otherwise use whatever combination of good, well-flavoured edible mushrooms you can find.

Amount
8 Portions

Ingredients
55g / 2 oz Trumpet De mort (wild black mushroom)
55g /2 oz Mouseron Mushrooms (wild fairy ring mushrooms)
55g /2 oz Pierre d Mouton (sheep foot mushroom)
110g / 4 oz / ½ cup Venison Stock
55g /2 oz Butter
55g /2 oz Shallots
55g /2 oz Cream
Chopped Chives
Seasoning

Method
Pick over all the mushrooms, getting rid of any grit and cleaning them well. Drain any excess water from washing the mushrooms buy letting them dry on a kitchen towel before using.
In a pan with a lid melt the butter and soften the shallots. Add the wild mushrooms whole if small or cut in halves or chunks if larger.
Gently fry the mushrooms until starting to soften.
Add the stock and cream. Season with care and then bring to simmering point.
Gently cook until tender. Check the seasoning and add chives before serving.

To Serve
Serve with Venison

Points to Watch
The creamy sauce should not be too runny.

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Port and Redcurrant sauce recipe by Buckingham’s restaurant Derby

Port and Redcurrant sauce recipe by Nick Buckingham

This is a classic thin sauce to accompany any duck dish, the citrus notes and fruit of the jelly complementing the rich meat of duck, while the port adds a gloriously mellow flavour. This sauce would also go well with venison and other game. It’s so full of flavour that you need a fruity, full bodied wine to drink with any dish that you serve this sauce with, otherwise the sauce can overwhelm the wine completely.

Amount
8 Portions

Ingredients
110g / 4 oz Red Currant Jelly
110g /4 oz / ½ cup Port
26g / 1 oz Finely Chopped Shallots
1 lemon (juiced and zested and fine julienne)
2 oranges (juiced and zested and fine julienne)
2 pts Duck Stock
Seasoning

Method
Bring the duck stock to the boil and reduce it by half its volume. Add the red currant jelly and port and stir well. Add the rest of the ingredients and simmer together in the sauce for approx five minutes until tender.
Season with care

To Serve
Serve with any duck course, in particular this Roast Duck Recipe

Points to Watch
This is not a thick sauce

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Piquant Sauce recipe by Buckingham’s restaurant Derby

Piquant Sauce recipe by Nick Buckingham

When you want a piquant, slightly spicy sauce to go with fish or chicken, this is the one to choose. Chinese five spice gives a fragrant aroma and just enough heat to make the sauce interesting. Vinegar provides the sour note  and the vegetables a savoury base for all the complex flavours to mingle.

Amount
1 Pint

Ingredients
165g / 6 oz Sugar
½ pt Vinegar
110g / 4 oz Red Pepper
110g / 4 oz Onion
110g / 4 oz Celery
110g / 4 oz Tomato
Five Spice
Fresh Thyme
Seasoning

Method
Chop the onion, celery and red pepper quite finely. Peel the tomatoes and dice them. In a heavy based pan, cook up all the ingredients and simmer together until the vegetables are soft and tender.
Add a little water to the sauce if it seems too thick.
Pass through a thermomix to make a smooth sauce, or else process through a food processor or food mill.
Strain through a sieve to make sure the sauce is completely smooth.

To serve
Serve with any Fish or this Teriyaki salmon recipe.

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Panna Cotta recipe by Buckingham’s restaurant Derby

Panna Cotta recipe by Nick Buckingham

This creamy Italian dessert makes a fine end to a meal, set in moulds and plated surrounded by a profusion of summer berries or any other ripe fruit. Delicately infused with vanilla and orange zest, the texture is smooth and just set; perfect for when you want a satisfying yet subtle dessert.

Amount
8 Portions

Ingredients
1 Vanilla Pod (split and scraped)
1 pt Cream
4 Soup Spoons Rum
8 Soup Spoons Orange Juice and Zest
55g / 2 oz Sugar
4 Leaves of Gelatine Soaked and Squeezed Out

Method
In a heavy based pan, bring the cream, vanilla, rum, orange juice and zest to boiling point, then remove from the heat and infuse over night if possible. If you are making on the day a minimum of one hour to infuse is a must.
After infusion, bring the cream to the boil again slowly with the sugar, so it has time to dissolve. Add the gelatine and stir in well. Strain the mixture through a sieve, pushing as much through as possible so that the vanilla seeds are included.
Cool the mixture over ice, stirring until setting point is achieved. The idea is for the vanilla seeds to be set throughout the mix, rather than just at the bottom of the mould.
Place the mixture in stainless steel moulds and chill until needed.

To Serve
Dip the moulds in hot water to release the panna cotta. Serve with fruit.

Points to Watch
Do not add any more gelatine. The beauty of this dish is in the soft creamy texture.

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Mustard Seed Vinaigrette recipe by Buckingham’s restaurant

Mustard Seed Vinaigrette recipe by Nick Buckingham

If you want to bring a new depth of flavour to a salad and turn green leaves into a rich sensation of flavour then this dressing is the one to go for. Using an orange mustard relish and orange vinegar it has a slightly sweet depth complemented by the walnut oil which will work well both with side salads and main dish salads. You’ll find orange vinegar available at good delis and online gourmet stores.

Amount
8 Portions

Ingredients
55g / 2 oz Orange Mustard Relish
55g / 2 oz / 4 tablespoons approx Orange Vinegar
160g / 6 oz / 10 tablespoons approx Walnut Oil
Salt and pepper
Chopped Chives

Method
Combine Mustard, vinegar, oil and mix together well
Then add chives and season

To Serve
Spoon round dish

Points to Watch
Balance of flavour

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Mocha Sauce recipe by Buckingham’s restaurant derby

Mocha Sauce recipe by Nick Buckingham

Thick and delicious this mocha sauce has a number of uses, so even this generous amount won’t last long in the fridge. Pour it over ice cream, use as a filling for a sponge cake or a topping for a dessert, and even stir a spoonful into a cup of coffee, to give it a wonderful mocha richness. Of course the success of the sauce depends on the ingredients; use good dark chocolate and a rich strong coffee for best results.

Amount
1 Pint

Ingredients
1 pt Coffee (fresh strong ground)
160g / 6 oz Chocolate

Method
Make the coffee in a cafetiere. Pour the hot coffee over the chocolate, broken into rough pieces and whisk until smooth. Allow to cool.
Store in fridge until needed.

To Serve
This is a very thick sauce and has many uses -  a spoon full in coffee make a mocha coffee, it can be used as a spread or a topping.

Points to Watch
Make sure that all the coffee grounds are strained out

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Maxine Potatoes recipe by Buckingham’s restaurant Derby

Maxine Potatoes recipe by Nick Buckingham

Beautiful golden discs of overlapping potato slices look elegant and intricate but are actually quite simple to make. You just need a number of individual oven-proof plates to prepare the potato sunflowers on. After that you can prepare them up until the steaming step and then just bake them in the oven immediately prior to serving, so that they are golden and sizzling. Do these potatoes to serve with any plain grilled meat to add interest to the plate and drizzle with a delicate sauce like this Madeira sauce to add extra flavour

Amount
8 Portions

Ingredients
12 Large Potatoes
2 oz Butter
Seasoning

Method
Peel the potatoes and cut them into even cylinder shapes (5cm / 2 inch in diameter)
Slice the potatoes thinly on a mandolin. Butter one 10cm / four inch round oven proof dish per person. Place one potato circle in the centre and start from the outside completing a full circle around the dish overlapping the potato by ½ cm / ¼ inch (looks like a sunflower).
Steam the dishes for four minutes in a steamer or cover with cling film in and cook in a microwave for one minute.
Bake in a hot oven for fifteen minutes until golden brown. Serve immediately.

To Serve
Loosen from edge of dish with large vegetable slice and place on the centre of the plate. This potato goes well with any grilled meat.

Points to Watch
Drain excess water from the dish before placing it in the oven
Season with care
Keep round shape

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Madeira Sauce recipe by Buckingham’s restaurant Derby

Madeira Sauce recipe by Nick Buckingham

This is an elegant and delicately flavoured sauce that goes well with all meats, from beef to chicken and pork. It is excellent for adding interest to plain grilled meats without overwhelming them. It is quick and simple to make and relies on the flavour of a good Madeira wine for its success.

Amount
1 Pint

Ingredients
1 pt Clear Stock
55g / 2 oz Minced Onion
Sprig of Thyme
Seasoning
Butter
Madeira

Method
Bring the stock to the boil with the onion and thyme and cook at a steady simmer. Reduce the stock by half.
Season and strain the stock back into the pan. Reheat the reduced stock and add Madeira to taste. Finish with butter, when ready to serve, by stirring a generous knob of butter in off the heat to give a shiny glaze to the sauce.

To Serve
Pour over and around the meat and serve immediately.

Points to Watch
The sauce should be bright and shiny
Watch out for the delicate flavour

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Langoustine Sauce recipe by Buckingham’s restaurant Derby

Langoustine Sauce recipe by Nick Buckingham

A wonderful, well-flavoured, rich and creamy sauce to serve with baked fish or any other seafood dish. This recipe makes a large quantity of sauce, so you may want to halve or even quarter the quantities if you are just cooking for a few people. The sauce can be prepared earlier in the day and refrigerated, then re-heated and finished at the last moment when you are ready to serve.

Amount
2 Pints

Ingredients
1.3kg / 3 lb Langoustine Shells
220g / 8oz Peeled Vegetables – Onions, Leeks, Carrots, Celery (cut into dice)
6 pts Fish Stock
27g / 1oz Garlic Butter
27g / 1oz Flour
Fresh Dill and Dill Seeds
Seasoning
Brandy
¼  pt Tomato Passata
1 pt Cream
Butter

Method
Fry the Langoustine shells, vegetables, dill and dill seed in the garlic butter until golden brown.
Add a dash of brandy.
Add the flour and cook out, stirring for a minute or two. Then pour in the stock and add the tomato passata. Work the sauce stirring     until smooth.
Bring the sauce to the boil and reduce the liquid by half. Add the cream and cook at a steady simmer for 10 minutes.
Allow to stand.
Season with care. Strain through a chinois or fine mesh sieve and allow to cool.

To Serve
Reboil to serve, add a knob of butter to finish.
Check for flavour and season

Points to Watch
Make sure the flavour is good and strong.
If sauce has separated, liquidise to bring back to smooth texture before reheating and adding the final knob of butter.

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Juniper and Sloe Gin Sauce recipe by Buckingham’s restaurant Derby

Juniper and Sloe Gin Sauce recipe by Nick Buckingham

Juniper berries and sloe gin make a classic combination of flavour to complement venison. Juniper is already an essential flavouring of gin and the sloes add just enough tart fruit to create a fantastic sauce. If you live near blackthorn filled hedgerow it is easy enough to make your own sloe gin in autumn after the first frosts and the vibrant dark red liqueur can also be used to add flavour to desserts or as an after dinner drink. Otherwise buy your sloe gin ready made from good supermarkets or online.

A mirepoix is the French name for the classic mixture of finely chopped onion, carrot and celery that starts off so many dishes. Use two parts onion to one each of carrot and celery.

Amount
8 Portions

Ingredients
26g / 1 oz Mirepoix
14g / ½  oz Garlic Butter
5 Crushed Juniper Berries
1 pint Venison Stock
14g / ½  oz / approx 2 teaspoons Brown Sugar
14g / ½  oz / approx 1 tablespoon Vinegar
14g / ½  oz / approx 1 tablespoon Orange Juice
26g / 1 oz / approx 2 tablespoons Sloe Gin
Seasoning

Method
Saute the mirepoix gently in the garlic butter until softened along with the crushed juniper berries.
Add the brown sugar and brown it well to extract the nutty flavour.
Pour in the stock, orange juice, sloe gin and vinegar and simmer. Let it reduce until it has a good flavour. Set aside until your venison has cooked.

To Serve
Deglaze the pan in which you have cooked the venison with the sauce, then correct the consistency and seasoning. Strain and serve with the venison

Points to Watch
Ensure well balanced of flavour. If needed add more sloe gin at the last moment.

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