/">News From The CountryMan Inn

Catch the last glimpses of autumn with our delicious Autumn crumble cake. Did you go a bit mad and pick too many blackberries this autumn? Are they hogging space in your freezer? If so, our autumn crumble cake is an excellent excuse to use up your frozen blackberries! If you don’t have blackberries, simply use up whatever frozen fruits you may have kicking around in your freezer.

At the Countryman, we LOVE FOOD and HATE WASTE. Have you seen the website called www.lovefoodhatewaste.com? This is an excellent website which is loaded with recipes to use up your left overs plus any odds and ends which may have gone a bit manky in your fridge.

If you simply can’t be bothered to cook, or you fancy treating yourself to a night out,  then why not phone 01403 741383 and book a table so you can sample the chef’s version of our Countryman Autumn Crumble Cake.

Ingredients:

175g unsalted butter
160g golden caster sugar
4 eating apples, (Cox’s or Braeburn) peeled, cored and cut into 8 wedges

OR…
4 pears (conference or Williams) Peeled and cut into wedges
3 large free range eggs, beaten
200g plain flour
2 tsp baking powder
150g crème fraîche
150g blackberries
3-4 tbsp clear local honey
Double cream to serve
FOR THE CRUMBLE TOPPING
50g unsalted butter
50g soft brown sugar
1 tsp ground cinnamon
75g plain flour
50g blanched hazelnuts toasted and roughly chopped
METHOD

1. Heat the oven to 180C (fan 160C) or gas 4. Butter and line a 20cm springform tin with baking parchment.
2. To make the crumble topping, melt the butter, then mix in the soft brown sugar, cinnamon, flour and chopped hazelnuts.
3. Heat 25g of butter in a large frying pan. Add 1 tbsp caster sugar and the apple/pear wedges. Cook for about 10 minutes until the apples/pears are tender and golden. Cool.
4. Beat together the remaining butter and caster sugar until light and fluffy. Gradually blend in the eggs. Using a large metal spoon, fold in the flour and baking powder. Add the crème fraîche and mix until smooth.
5. Spoon roughly two-thirds of the cake mixture into the tin, spread level and scatter over one-third of the crumble and the blackberries . Top with the remaining cake mixture and level again. Scatter on another third of the crumble and arrange the apple/pear wedges on top. Finally top with the remaining crumble.
6. Bake for about 90 mins. Loosely cover the top of the cake with a sheet of baking parchment or foil halfway through the cooking time if it is browning too quickly.
7. Cool the cake in the tin for 10 minutes and then transfer to a serving plate. Warm the honey and drizzle over the cake. Serve warm with double cream.

How can you not resist!

Plums are in season

We are giving away yet another delicious Countryman recipe below – Rum Baked Plums – yummy! If you haven’t got the energy to make it yourself, why not book a table in our restaurant and have it for dessert. Phone to check availability first though as our rum baked plums are exceedingly popular!

Did you know that plums were grown in the gardens of medieval monasteries and have been eaten in England for centuries? Sussex is the birthplace of the popular Victoria Plum and there are now more than 300 plum varieties in the UK.

Plums are nutritious

Plums are an excellent source of potassium, fibre and vitamins A and C. You will also benefit from the rich antioxidants and amino acids which help to fight free radicals and keep you fit and healthy. Plums are definitely in the top five for one of your 5-a-day fruits and vegetables.

Always wash your plums before cooking. Plum skins are normally sharper than the flesh and many people prefer to leave the skins on for a fine balance of sharp and sweetness.  If you prefer a mellower, sweeter flavour, you can easily skin your plums (cut a small cross in the skin and then blanch in boiling water for approximately 10 seconds before peeling).

We have just harvested this year’s batch of Damsons and Victoria plums from the garden, and we have had a bumper crop this year, with not too many being attacked by wasps. As well getting busy making the jams and chutneys, plums are very versatile and can be baked, stewed or poached. For this recipe we have baked our plums into a delicious mouthwatering dessert. You won’t be able to resist this …

Rum Baked Plums

8 large ripe plums (any variety), pitted and halved
Melted butter
3  tablespoons honey
Grated orange rind
50ml dark rum
75ml orange juice
1/4  teaspoon  ground cinnamon

Preparation

1. Place plums in a baking dish brushed with the melted butter.
2. Combine honey, orange rind, rum, orange juice, and cinnamon in a saucepan and bring to a simmer, then drizzle orange & rum mixture over plums.
3. Bake in a moderate oven for 15 minutes until sauce is sticky.
4. Serve warm with a big dollop of vanilla ice cream…

Mmmmmmm!!!

It won’t be long until the new Countryman Cookbook is available. How exciting! The chefs are busy writing down all their secret recipes so they won’t be secret for much longer. We will be publishing a few recipes over the next few weeks. Alan will be available for signing these books in The Countryman restaurant – dates will be released in the near future! Until then, try this recipe – it’s delicious, and it’s so easy …

The Countryman seafood chowder

Countryman Seafood Chowder – Yum!

Ingredients:

1 tbsp olive oil
110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice (optional)
175-225g/6-8oz onions, chopped
25g/1oz flour
850ml/1½ pints homemade fish stock
425ml/¾ pint milk
Bouquet garni made up of  parsley stalks, sprigs of thyme and a bay leaf
6 medium-sized potatoes, cut into 5mm/¼ in dice
salt and freshly ground pepper
700g/1½ lb mixed Local white fish, free of bones and skin (can also use fresh salmon for additional flavour & colour)
150ml/¼ pint single cream
450g/1lb mixed cooked shellfish – Any local shellfish available such as mussels, scallops, & prawns

Method:

1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt & pepper.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. Cut the fish into 2.5cm /1in cubes.
9. Add to the pot as soon as the tip of a knife will go through a potato.
10. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
11. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
12. Serve in a deep dish with plenty of bread and butter.
Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.