No Joining Fee on Fitness+Swim and Rackets+Swim Memberships until 31st July.
Find out more
Lockdown is a great time to get back to some good home cooking. Exeter Golf and Country Club Head Chef, Adam Little is sharing some of the most popular dishes we serve in the Members’ Bars, Wear Park Restaurant and at our weddings and events.
We hope you find these helpful. If you have any questions, you would like Adam to answer, simply click on the link below and we’ll get back to you.
Venison loin, maple roasted squash, squash puree, spiced venison sausage, dauphinoise potato, rosemary, and redcurrant jus
Venison loin 300g
Sprig of rosemary
40g butter unsalted
Trim the loin of any sinew and wrap in cling film roll tightly and chill in the fridge 2-3 hours.
Take a thick based pan and drizzle with oil, heat it until hot. Season the venison with salt, place into the pan, seal until golden brown all over, add the butter and rosemary turn the heat down and tilt the pan so you can spoon the butter over the venison. Cook for 1-2 minutes and remove from the pan. In a pre-heated oven, roast at 180 degrees for 8-10 minutes for medium rare, a little longer for medium. Allow to rest and slice into 3cm slices.
300ml double cream
100ml whole fat milk
4 large potatoes (Maris Piper)
4 cloves garlic
Sprig of thyme
Smash the garlic cloves and put the cream, milk and thyme in a pan. Bring to the simmer, remove and cover the pan, allow to infuse for 10 minutes.
Slice the potatoes about 2-3mm thick and place in an ovenproof dish, season and pour the mixture over, cover with greaseproof paper and cover this with tin foil, bake in the oven for 40 mins or until soft. Serve hot.
150g minced venison
25g pork fat
50g minced pork
2g cracked black pepper.
8 mustard seeds
8g cumin seeds
Mix all the ingredients together in a large bowl, roll out a sheet of greaseproof paper and place the mixture on top. Roll into a sausage shape, wrap this on tin foil and twist the ends tightly, roast in the oven at 180c for 20 minutes. Remove from the oven and leave to cool. Once cool, slice then heat in a pan with a little butter until golden, serve hot.
50g unsalted butter
1kg butternut squash (deseeded, peeled and diced into bite size pieces)
Melt the butter in a pan until foaming. Add the squash and cook on a low heat until soft, put a lid on the pan to keep the moisture in and stop it from drying out. Transfer the squash when cooked into a food blender season to taste. Pass through a fine sieve and put to one side.
Maple roast squash
50ml veg oil
100ml maple syrup
10ml malt vinegar
1 x crown prince squash deseeded and cut into wedges.
In a pan, heat the oil. Once hot, add the squash and cook until golden on both sides, add the butter and turn the heat down. Turn, season and place on a roasting tray.
Mix the maple syrup and vinegar together and coat the squash, roast in the oven at 180c until golden, serve hot.
For the sauce
400ml beef stock
1 sprig of rosemary
2sp redcurrant jelly
100ml red wine
Put the port and red wine into a pan and reduce until a glaze (this should look like a syrup with little liquor left), add the redcurrant jelly, rosemary and beef stock reduce until a sauce consistency.
Heat the puree with a little butter and swipe across the plate.
Drain the roast squash and put two wedges on the pate.
Lie the sausage on top, then place the venison next to the squash.
Drizzle with sauce and serve the potatoes in a side dish alongside.
For the pastry
6g icing sugar
75g unsalted butter
Pinch of salt
Tsp vanilla essence
150g double cream
1 egg yolk
Juice 2-3 lemons (about 100ml/3½ fl oz) and 2 tbsp lemon zest
Mix the flour, icing sugar and butter to form a crumb
Add the eggs, vanilla and salt combine to a soft dough
Cling film and rest in the fridge for 40 minutes
Take out the pastry and roll to fit a 20cm tart case
Prick the pastry with a fork and cover with parchment paper, fill with cooking beans and bake for 30 minutes at 180c
Remove the beans and bake for another 10 minutes until golden brown
Mix all the ingredients – except the lemon zest and pass through a fine sieve. Allow the mix to settle and skim and air bubbles. Stir in the lemon zest.
Fill the blind baked pasty case with the mix and bake at 120c for 45 minutes
Brioche Treacle tart
675g golden syrup
190g brioche breadcrumbs
75 ml double cream
2 whole eggs
2 egg yolks
Half tsp sea salt
1 tart tin lined with sweet pastry and blind baked
In a thick based pan, melt the butter until it is nut brown.
Add the golden syrup and whisk well, then pass through a sieve.
Allow to cool then add the brioche breadcrumbs into the syrup and bind until thick to a porridge consistency.
Whisk eggs, salt and cream together and fold into mix.
Pour into the blind baked pastry case and bake at 160c for 25 minutes.
Butternut squash and chickpea curry
1 tbsp vegetable oil
1 onion diced
3 garlic cloves, diced
1 bunch fresh coriander, chopped
1 (3cm) piece fresh root ginger, grated
1 red pepper, seeded and diced
1 (400g) tin chickpeas, drained
Handful of green lentils
1 butternut squash, peeled, seeds removed and diced
2 tbsp red curry paste
400ml vegetable stock
100g fresh spinach leaves
4 tomatoes chopped with seeds
Heat the oil in a large saucepan and sweat the onion and garlic over low heat, until soft and golden.
Add the curry paste, stir to mix and cook for 2 minutes.
Add butternut squash, chickpeas, lentils, tomatoes and cook for 5-6 minutes.
Add the vegetable stock and bring to the boil. Reduce the heat, cover and simmer for 35 to 40 minutes, stirring every so often.
Remove lid and simmer for a few minutes longer so the sauce thickens.
Add spinach and half of the coriander leaves. Stir to mix. Cook for 1 further minute till the leaves have wilted.
Serve with rice and naan breads.
Easter sunday lunch
To help you create a special occasion lunch at home, our Head Chef, Adam Little shares his top tips and recipes for a memorable Easter Sunday lunch at home.
Maybe have a virtual lunch with friends or family over Facetime, Zoom or WhatsApp, seeing as this year we won’t be seeing you in the restaurant!
Sorry we can’t be there to clear the table and wash up – but hopefully Adam’s tips may help with the cooking bit!
Super food salad
If you want to add chicken, simply grill a chicken breast and to the bowl before serving.
2 sweet potatoes
200 g quinoa
Extra virgin olive oil
1 splash of balsamic vinegar
20g baby spinach leaves
Handful of salad cress
25g pine nuts(toasted)
50g feta cheese
Peel and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray add drizzle of olive oil and a little sea salt and black pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes.
Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, and a splash of balsamic vinegar. Whisk well and season to taste.
Add the cooled broccoli to the dressing, then snip in the cress. Roughly chop the coriander, and add to the bowl along with the quinoa, baby spinach and sweet potato.
Toss well, crumble the feta cheese into the bowl and toss again, then scoop out the avocado flesh and slice thinly and mix.
Serve in a suitable bowl.
KATSU CURRY BURGER
with pickled vegetables
2 x chicken breasts
2 x eggs
300g panko breadcrumbs
1tbsp curry powder
100g plain flour
Oil for frying
1 x carrot
1 x red pepper
100g white wine vinegar
Sprig of thyme
1 x bay leaf
2 x brioche buns
4 x baby gem lettuce leaves
For the pickled vegetables – do this four hours before cooking the burgers.
Cut the cucumber, carrot and pepper into thin strips put to one side.
Place the sugar, water, vinegar, thyme and bay leaf into a pan and bring to the boil, remove and cool to room temperature. Remove the thyme and bay. Add the vegetables and leave for 4 hours, overnight if possible.
For the chicken
Slice the chicken breasts into strips.
Season the chicken on both sides with salt and pepper.
Mix the curry powder and flour. Place the curry and flour in a shallow bowl, then do the same with the whisked egg and panko crumbs, so you have three separate shallow dishes.
Coat the chicken fillet in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Repeat for each chicken fillet.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Finish in the oven if required.
Take the brioche bun and build from the bottom, with the lettuce, pickled vegetables and top with the chicken.
Tip add some curry powder to mayonnaise and add to the burger
with Dijon mashed potatoes
1kg diced braising steak
1/2 a leek
2 sticks of celery
1 bunch of thyme
12 bay leaves
2 garlic cloves
1 x bottle of red wine
2 tbs tomato puree
2 ltrs beef stock
200g button mushrooms
150g silver skin onions or shallots
1kg Maris Piper Potatoes
80g Dijon mustard
Dice the onion, celery and leek and sweat on a medium heat until soft. Add chopped garlic to the pan, with thyme and bay leaves. Cut the pancetta (or bacon) into small pieces, add to the pan and cook until golden brown. Add tomato puree and the red wine. Simmer until it reduces by half.
In a separate pan, seal the beef and season. Once browned, add the beef to the main pan and cook on a low heat for an hour.
Use the beef pan to fry off the whole silver skin onions or shallots and mushrooms – set aside until the Bourguignon is finished, and add to the dish when served.
Peel and slice the potatoes. Boil until soft. Drain and steam dry.
Whilst still hot, mash the potatoes, adding the butter and mustard. Season to serve.
Send us a message