Whisper decadence
Head chef at Hadrian’s Brasserie at The Balmoral, Paul Barber, has created a menu for the home cook that he’d happily serve in his restaurant
When it comes to marking life’s milestones, a celebration is not truly a celebration without food – and elegant, grown up food at that. It should whisper decadence from the very start. That’s certainly what we aim to do in Hadrian’s. But how do you recreate that special restaurant experience at home? Thankfully, celebratory food does not need to be complicated. By choosing fresh, locally sourced and seasonal produce – and finding a good recipe that knows how to make the most of it – you can create a truly memorable meal. For me, when I think of food worthy of a celebration, I automatically think of scallops. A seafood star, scallop medallions spell out special on the plate, because they are reassuringly expensive and succulent. The same goes for Scotch Beef PGI, and of course only the best cut will do for an occasion. When combined with champagne, I can think of no finer meal…
@The_balmoral
Tarbert scallops
The natural sweets of the sea – succulent scallops lightly sautéed – are among the most popular additions to our menu. When paired with salty ham, fresh mint and slightly sour yogurt you have a perfectly balanced dish that makes for a sumptuous starter. While the scallops take the lead role here, Iberico ham from Spain is also worthy of a mention: the ultimate cured ham, it packs a powerful flavour punch that belies its wafer thin slices.
Serves four
8 scallops (washed and roe removed) 125g peas 5g mint (picked and finely shredded) 4 slices Iberico ham 100g natural yogurt 50g unsalted butter 1 lemon wedge 2 tbsp rapeseed oil a handful of pea shoots salt and pepper
1 Bring a small pan of salted water to the boil, add the peas and boil for 1 minute. Drain in a colander.
2 In a mixing bowl add the yogurt, mint and peas and combine together, season.
3 Place a large frying pan on a high heat and add the oil. Halve the scallops and season. Once the pan is smoking, add the scallop halves, carefully dropping them away from you so that the oil splashes in that direction too. Cook without moving them for 2-3 minutes or until golden brown. Add the butter and turn over, squeeze the lemon juice over the top, then remove from the pan.
4 Place four individual pieces of halved scallop on each plate, fold and place the ham in the middle, drizzle yogurt mix over and around and dress with pea-shoots.
Blairgowrie beef fillet
The secret that takes this dish from special to sensational is the sauce. If you follow this recipe, you will have a restaurant quality jus. In the brasserie it would take me about 36 hours to create this rich accompaniment, but I have made it quicker for home cooks without sacrificing flavour.
Serves four
4 x 200g fillet steaks 4 tbsp rapeseed oil 1 knob of butter 1 bag spinach (washed and wilted) 200g wild mushrooms (washed and trimmed) 300g creamed mash potato 1ltr beef stock ¼ bottle red wine 1 banana shallot (thinly sliced) 2 cloves garlic (1 finely chopped) 2 bay leaves 2 sprigs of thyme a sprig of basil
1 In a medium saucepan place the shallot, chopped garlic, 1 bay leaf, 1 sprig of thyme and red wine on a medium high heat then start to reduce until nearly all the liquid has evaporated. Add the beef stock, bring back to the boil and simmer until it reaches a sauce consistency. Remove from the heat, add the basil and allow to infuse for around 10 minutes. Then strain through a fine sieve.
2 Pre-heat the oven to 180C/gas Mark 4. Place a large frying pan on a high heat and add 2 tbsp of oil, then season the steak. Once the pan is smoking (very hot, be careful) add the steaks and seal all around. Once sealed add a knob of butter, and the remaining garlic, bay leaf and thyme to the pan, place in the oven for 2 minutes, take out to turn over the meat and return for a further 2 minutes (for mediumrare). Remove from the pan and allow to rest for at least 10 minutes.
3 While the beef is resting, fry off the mushrooms in the beef pan.
4 To serve divide the wilted spinach between 4 and place in the middle of the plates. Put the heated mashed potatoes to one side and the carved fillet on top of the spinach. Place the mushrooms on and around the fillet and finally add the sauce.
Raspberry and champagne jelly
Nothing injects merriment into a celebration like champagne. The great thing about this dish is that it can also be made ahead of time. Even better, there will be enough bubbles left over for a glass or two for the cook!
Serves four
425ml champagne 140ml elderflower cordial 4 gelatine leaves 3 tbsp caster sugar 125g raspberries mint to garnish 4 martini glasses
1 Soak the gelatine in cold water for 5 minutes or until pliable.
2 While the gelatine is soaking, bring the champagne, elderflower cordial and sugar to the boil in a medium saucepan.
3 Once boiling, drain and squeeze the excess water off the gelatine and add, mixing it in well until the gelatine has dissolved. Remove from the heat and allow to cool for 30 minutes.
4 Arrange 3 to 4 raspberries neatly at the bottom of each glass, then add 3 tbsp of the jelly mix. Place in the fridge and allow to set.
5 Once set, divide the rest of the jelly between the glasses by pouring it in over the back of a tablespoon (this will help to keep the raspberries from floating). Cover each glass with clingfilm and place in the fridge for at least 3 hours.
6 To serve, garnish with a few more raspberries and a delicate sprig of mint.