Salisbury Restaurant Recipes

Each month we will feature a new dish from our menu here at the Solstice Bar & Grill and maybe tempt you to visit us!

Matthew Bills, Chef Director, presents his recipes of the month taken from his new menu at the Solstice Bar & Grill, located at the Holiday Inn Salisbury-Stonehenge, Solstice Park, Amesbury. Matt states,"each month I will feature a new dish for you to try at home and hopefully tempt you to visit us at the Solstice Bar & Grill to sample some of the other delectable dishes that we have to offer. I am proud to provide my guests with a menu that uses only the finest ingredients and freshest produce."Open 7 days a week for fresh coffee, breakfast, lunch, afternoon tea, Sunday carvery and dinner, the Solstice Bar & Grill is a great destination to meet friends and family to enjoy a delicious dining experience.

Ingredients

• 1kg Rhubarb
• 100g Castor sugar
• ½ Lemon juiced
• 100g Plain flour
• 125g Ground almonds
• 125g Light muscovado sugar
   (or brown sugar as an alternative)
• ¾ tsp Ground cinnamon
• 150g Diced chilled unsalted butter
• Good quality Vanilla ice cream
• Ingredients for six small individual desserts.

 Method

1. Peel the rhubarb and cut into 1” pieces. Place a solid pan on heat and add the castor sugar and the rhubarb. Bring to a simmer for 5 minutes and add the lemon juice. Take off heat and leave to cool.

2. In a large mixing bowl add the flour, almonds and butter and rub together to produce a bread crumb consistency. Rub in the muscovado sugar and the cinnamon to produce a lumpy consistency.

3. Take six small serving bowls and add the cooked rhubarb mix. Add the crumble mix to each bowl covering the fruit.

4. Place on a baking tray and bake in a pre heated oven at 175°C for 15 – 20 minutes.

5. Serve with vanilla ice cream as pictured or hot custard for those winter evenings!

Ingredients for four people

For the stuffed mushrooms

• 8 medium sized flat mushrooms
• 150g Feta cheese, diced
• 200g finely chopped leeks
• 2 cloves garlic, puréed
• 1 sprig of thyme
• 30 ml balsamic vinegar, olive oil, salt and pepper

For the risotto

• 270g risotto rice
• 800ml vegetable stock or stock cubes
• 125ml dry white wine
• knob of butter
• 1 medium onion finely diced
• 1 clove garlic finely minced
• 1 roasted red pepper, deseeded and quartered. (Rub with olive oil and a little salt and place on a baking tray and roast for 20 minutes in a 190°C oven)
• 70g freshly grated Parmesan cheese 40g butter

 Method

1. Place mushrooms on a baking tray and smear with the garlic purée and thyme sprigs, drizzle with olive oil and balsamic vinegar & season. Place in hot oven 180°C for 20 minutes. Leave to cool.

2. Fry leeks until tender, add the Feta cheese and cook for a further 3 minutes. Leave to cool.

3. Heat the stock in a pan. In a separate pan, heat the knob of butter and then add the onion and garlic. Cook slowly for twelve minutes without colouring the onion and garlic

4. Add the rice and turn heat up, cook until the rice is translucent after about a minute. Add the white wine and cook until absorbed, stirring continually. Turn down the heat to a simmer.

5. Add the stock a ladle at a time, Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. It is cooked when the rice is soft but still has a slight bite.

6. Add the butter, fresh Parmesan cheese and roasted red pepper, stir and keep warm.

7. Place 4 mushrooms on a lined baking tray, fill with an equal amount of leek/Feta mix then place another mushroom on the top to cover. Reheat in the oven for 10 minutes.

8. Serve a good dollop of risotto topped with the mushroom parcel, a handful of rocket leaves and some shaved Parmesan cheese.

Ingredients for two people

• 340g calves liver sliced thinly
   (two pieces per person)
• 2 rashers of smoked back bacon
• 1 celeriac
• 400g Maris Piper potatoes
• 40ml double cream
• 20g butter
• 30 broad beans
• 60g French beans
• sprig of thyme
• little garlic purée
• 15ml olive oil

Red wine jus (optional)

• ½ bottle red wine
• 25ml Madeira
• 50g beef trimmings
• 25g diced shallots
• 1 clove of peeled garlic
• 1 bay leaf
• 1 sprig of thyme
• 10g butter
• ¾ litre beef stock

Red wine jus (optional)

In a hot pan add oil, place in beef trimmings and caramelise. Add the shallots, garlic, herbs and butter and cook until shallots are brown. Add the Madeira and reduce to syrup. Add the red wine and once again reduce to syrup. Skim off any scum. Finally, add the beef stock and bring to a boil. Reduce heat and simmer for 45 minutes or until sauce coats back of a spoon. Season if required.

 Method

1. Peel the potatoes and cook until tender. 2. Whilst potatoes are cooking, peel the celeriac and cut into 2cm sized cubes.

3. In a hot frying pan, heat a little olive oil, add the celeriac and cook until lightly browned. Add the thyme sprig and garlic, toss together, lightly season and put on a baking tray. Place in oven at 175°C to roast for 30 minutes.

4. Top and tail the French beans, blanch in boiling water for two minutes, remove, and refresh in iced water, then drain. Pop the broad beans out of their skins and mix together with French beans.

5. Mash the potatoes once cooked, add half the butter and the cream, season and keep warm.

6. Heat a large frying pan, add a little olive oil and then add the seasoned calves liver and bacon. Fry until browned on both sides. Quickly fry off the beans in the remainder of the butter.

7. Remove celeriac from oven. Construct the dish as shown in the picture.

Ingredients

Fish Cakes (makes 8-10)

• 500g mixed fish, cut into small pieces
• 160g cooked Japanese sticky rice
• 20g green curry paste
• ¼ bunch of chopped coriander
• ¼ bunch chopped basil
• 1 fresh lime, juiced
• 80g sweet coconut cream
• 10g desiccated coconut
• 2 lemon grass hearts
• 1 egg
• 2 small pieces of ginger
• 1 red chilli, deseeded
• 2 lime leaves
• 10ml fish sauce
• seasoning to taste

Flour, egg wash and breadcrumbs with desiccated coconut to coat salad

• Bean sprouts
• Chopped spring onion
• Finely chopped red chilli

French dressing
 Serve with sweet chilli and soy sauces

Method

1.Mix the chopped fish and the rice together in a bowl. 2.Blitz all the other ingredients except the egg in a food processor to a smooth paste.

3.Add the fish mix to the paste and adjust the seasoning, mix in the egg.

4.Leave to rest in the fridge for one hour before using.

5. Shape into small cakes and coat in the flour, egg wash and breadcrumb coconut mix making sure all cake is coated.

6.You can either shallow fry or deep fry. If deep frying, cook in oil at 175°C until golden and centre of cake is very hot. To shallow fry use a small amount of oil and fry for about 2½ minutes on both sides.

7.Mix desired amount of bean sprout, spring onion and red chilli in a bowl, toss with the French dressing and season to taste.

8.Arrange on plate with sweet chilli and soy sauces. Garnish with an array of fresh coriander leaf, pepper curls or chive batons. We have used mustard cress and lotus root crisps in the photo.

Ingredients

Ingredients for two people

• 2 rumps of lamb approx 200g
• 450g floury potatoes
• 2 whole beetroot
• 30ml double cream
• 15g butter
• salt and pepper to season
• 80g green beans
• 300g spinach
• 15g sour cream

Red wine jus(optional)

• 1 bottle red wine
• 50ml Madeira
• 65g beef trimmings
• 25g diced shallots
• 1 clove of peeled garlic
• 1 bay leaf
• 1 sprig of rosemary
• 10g butter
• 1 ½ ltr beef stock

 Method

1.Place the beetroot into boiling salted water and cook until soft, cool down and remove outer peel. 2.Peel the potatoes, place in cold salted water and cook until tender. Mash with the beetroot, and add the beetroot, butter and cream and season.

3.Prepare the beans by topping and tailing them. Blanch in boiling water for two minutes then remove and refresh in iced water, drain.

4.Remove the centre stalks and wash the spinach.

5.Heat a large frying pan, add a little olive oil and then add the seasoned lamb rumps fat side down, cook until brown on one side then repeat process on other, place in oven at 180°c for about 12 minutes or longer if preferred.

6.Fry off the beans and spinach and season to taste.

7.Construct the dish as shown in picture placing the sour cream on top of the sliced lamb

8.For the Jus. In a hot pan add oil, place in beef trimmings and caramelise. Add the shallot, garlic, herbs and butter and carry on the browning process. Add the Madeira and reduce to syrup, add the red wine and once again reduce to syrup. Finally, add the beef stock and bring to a boil. Reduce heat and skim, simmer for 45 minutes or until sauce coats back of spoon, correct the seasoning if needed.