Velvet Magazine March 2017
Kitchen Pin Kitchen Written by Samantha Nice Our The Black Bull’s Pie Board Another Adventure for The Chestnut Group National Pub Food 2013 finalist GREAT BRITISH PIE WEEK 6TH - 12TH MARCH 12 Each day we have a choice of four homemade, short-crust pastry encased pies including our signature Black Bull Pie. There is also a choice of four types of potato. Each comes with its own gravy and seasonal vegetables. PIES YOU ARE LIKELY TO FIND ON THE BOARD ARE: • Black Bull Steak & Ale Pie • Chicken, Leek & Mushroom • Pork, Sage & Mustard • Denham Estate Venison & Red Wine We are lucky to have some excellent local butchers and suppliers which provide most of our meats, fish and vegetables.All delivering on a daily basis, allowing us to prepare from fresh every day. Coming up from April onwards to add to our Pie Board, are our Steak Weekends which are every Thursday, Friday and Saturday. Choose from four classic steak cuts or additional bespoke cuts are available to pre-order (eg Chateaubriand, T-bone, Tomahawk) which all come with a choice of four sauces (garlic butter, peppercorn, blue cheese) a 9 stack of hand-cut chips, mushroom and tomato. 27 High Street, Balsham, Cambridge, CB21 4DJ Tel: 01223 893844. www.blackbull-balsham.co.uk Velvet Magazine | March 2017 The Chestnut Group are back with their fifth venture - The Three Blackbirds. Located in rural Woodditton, just outside of Newmarket, they’ve been busy renovating The Three Blackbird’s site since last year and are set to open next month, bringing another fine diningand accommodation spot to the area. Following the success of The Northgate’s opening back in November, The Chestnut Group have been going from strength to strength and have plans to be at 10 sites by the end of 2018. Watch this space for an overview of the opening next month! Three Blackbirds, Woodditton, Newmarket, CB8 9SQ. www.chestnutgroup.co.uk COTTO at The Gonville Hotel Family-owned boutique residence, The Gonville Hotel have coupled with Cambridge’s fine dining eatery, Cotto to form their new restaurant which is now open. The Gonville Hotel itself has recently had a revamp to the bedrooms and lounge and bar area and they’re now super excited to welcome Cotto in-house. From seafood cannelloni to duck parfait, stone bass, Guinea fowl and even ‘Cotto venison Wellington’, their menu is graced with lots of seasonal delights thanks to master chef, Hans Schweitzer. Take a look for yourself over on their website! Gonville Hotel, Gonville Place, Cambridge, CB1 1LY Tel: 01223 302010. www.cottocambridge.co.uk
Kitchen Pin British Pie Week Following on from the success of ‘Skip’s Pop-Up Pie Shop’ at Cambridge Chop House in January this year, their sister restaurant St John’s Chop House will be serving two special pies for British Pie Week this year! Andrew Skipper, Head Chef at Cambridge Chop House has given us his recipe for a delicious beef pie you can make at home! Makes 4-6 individual pies FOR THE FILLING: • A little vegetable oil • 500g diced beef • 1 medium sized onion, finely chopped • 3 sticks of celery, finely chopped • 1 carrot, finely chopped • 1 tin of chopped tomatoes • Salt and pepper • 1 pint of beef stock FOR THE PASTRY: • 250g unsalted butter, cold & diced • 500g plain flour • Pinch of salt • Water enough to bind • 1 medium egg TO MAKE THE FILLING: Heat the vegetable oil in a thick based pan and caramelise the beef until golden brown on all sides. Add the chopped onions, celery, carrot and tomatoes. Season with salt and pepper, add the stock and cook on a low heat with a lid on for 90 minutes or until the meat is tender. Remove from the heat and set aside to cool. The Cambridge Chop House 1 King’s Parade Cambridge, CB2 1SJ Tel: 01223 359506 www.cambscuisine.com TO MAKE THE PASTRY: Rub together the butter and flour with the salt until it resembles breadcrumbs. Bind together with a little cold water until you have a dough, being careful not to overwork. Leave the pastry to rest for 30 minutes in the fridge, wrapped in cling film to stop it drying out. Pre-heat the oven to 180°C / 160°C (fan) /Gas Mark 4. Roll out the pastry to a thickness of 0.5cm, then place the pie dish upside down on the pastry and cut out the lids. Shape the rest of the pastry into the mould by hand to a thickness of 0.5 cm. Fill with the pie mix and top with the lids. Crimp the pastry edges together around the rim and trim off any excess using a small knife.Brush the lid with the egg wash using a pastry brush.Bake in the pre-heated oven for 30 minutes or until the pastry is golden brown. Serve hot with mash & gravy or liquor. Velvet Magazine | March 2017 13
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Kitchen Pin<br />
British<br />
Pie Week<br />
Following on from the success of ‘Skip’s Pop-Up Pie<br />
Shop’ at Cambridge Chop House in January this year,<br />
their sister restaurant St John’s Chop House will be<br />
serving two special pies for British Pie Week this year!<br />
Andrew Skipper, Head Chef at Cambridge Chop House<br />
has given us his recipe for a delicious beef pie<br />
you can make at home!<br />
Makes 4-6 individual pies<br />
FOR THE FILLING:<br />
• A little vegetable oil<br />
• 500g diced beef<br />
• 1 medium sized onion, finely chopped<br />
• 3 sticks of celery, finely chopped<br />
• 1 carrot, finely chopped<br />
• 1 tin of chopped tomatoes<br />
• Salt and pepper<br />
• 1 pint of beef stock<br />
FOR THE PASTRY:<br />
• 250g unsalted butter, cold & diced<br />
• 500g plain flour<br />
• Pinch of salt<br />
• Water enough to bind<br />
• 1 medium egg<br />
TO MAKE THE FILLING:<br />
Heat the vegetable oil in a thick<br />
based pan and caramelise the<br />
beef until golden brown on<br />
all sides. Add the chopped<br />
onions, celery, carrot and<br />
tomatoes. Season with salt<br />
and pepper, add the stock<br />
and cook on a low heat with<br />
a lid on for 90 minutes or<br />
until the meat is tender.<br />
Remove from the heat and<br />
set aside to cool.<br />
The Cambridge Chop House<br />
1 King’s Parade<br />
Cambridge, CB2 1SJ<br />
Tel: 01223 359506<br />
www.cambscuisine.com<br />
TO MAKE THE PASTRY:<br />
Rub together the butter<br />
and flour with the salt until<br />
it resembles breadcrumbs.<br />
Bind together with a little cold<br />
water until you have a dough,<br />
being careful not to overwork.<br />
Leave the pastry to rest for 30<br />
minutes in the fridge, wrapped<br />
in cling film to stop it drying out.<br />
Pre-heat the oven to 180°C / 160°C<br />
(fan) /Gas Mark 4. Roll out the pastry<br />
to a thickness of 0.5cm, then place the pie<br />
dish upside down on the pastry and cut out<br />
the lids. Shape the rest of the pastry into the<br />
mould by hand to a thickness of 0.5 cm. Fill with<br />
the pie mix and top with the lids. Crimp the pastry<br />
edges together around the rim and trim off any excess<br />
using a small knife.Brush the lid with the egg wash using a<br />
pastry brush.Bake in the pre-heated oven for 30 minutes or until<br />
the pastry is golden brown. Serve hot with mash & gravy or liquor.<br />
<strong>Velvet</strong> <strong>Magazine</strong> | <strong>March</strong> <strong>2017</strong> 13
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