Are you missing out on Royal Ascot this year? Don’t worry because you can create the gourmet food at home with a little help from Steve Golding and these three recipes.
Aged Pecorino and Honey Panacotta, Poached English Asparagus with Avocado, Lime and Shallot Salsa, Pea Purée and Beetroot Crisps
700ml Double Cream
150g Frozen Petit Pois (100g for pea cream, and 100g for plate)
200g Aged Pecorino
2 teaspoons Honey
10g Powdered Gelatine
16 Spears English Asparagus (Cut off 1 and ½ inches of the bottom)
150g Shallots (Finely chopped)
1 Clove of Garlic (Crushed)
1 Plum Tomato (Blanched, peeled cut into quarters de seed and diced)
100g Unsalted Butter
1 Avocado (Peeled)
1 Lime (Juiced)
150g Beetroot (Peeled, sliced thinly and dried out in a low heat oven)
1 Sweet Red Pepper (Cleaned and chopped)
To make the pannacotta
- Melt 50g of butter in a saucepan
- Add 50g shallots and ½ the crushed garlic and cook until soft but not coloured
- Add 200g of aged pecorino and 575ml of double cream
- Bring to the boil and then turn down heat and simmer for 5 minutes
- Take off heat and put into a blender, blend until smooth and add honey
- Pour out of the blender into a clean pan
- Soak gelatine in a little cold water until soft
- Put the mix back on to the heat
- Then add gelatine and stir until the gelatine has dissolved
- Pour into moulds and place into the fridge to chill for 2 hours
- Turn out using warm water to dip
To make the pea cream
- Melt 50g of butter in a saucepan
- Add 50g shallots and ½ the crushed garlic cook until soft but not coloured
- Add 30g peas and 125ml of double cream bring to boil then turn down heat and simmer for 5 minutes
- Take of heat and put in to blender,
- Blend until smooth then pass to one side ready for dressing plate
To cook the asparagus
- Put on pan of water with a pinch of salt
- Bring to the boil then add asparagus
- Cook for 2 minutes
- Drain and run under cold water until chilled
To make the avocado salsa
- Put avocado, lime juice, diced shallot and blend
- Blitz red pepper with a little oil then pass through a fine chinois to make the dressing
- Place the pannacotta in the middle of plate
- Place 3 sticks of asparagus each side
- Place the tomato around the bass of the pannacotta
- Dress the asparagus with pea cream
- Put the beetroot crisp on top of the pannacotta
- Place 2 teaspoons of the salsa each side
- Dress around the plate with the red pepper dressing
Texture of Lamb
1 x 8 Bone Rack of Lamb (Trimmed and cut into cutlets)
8 x 150gm Neck Fillet of Lamb
8 x Baby Shank of Lamb
3 x Baking Potatoes (Peeled)
16 Baby Carrots (Peeled)
1 x Whole Garlic
16 x Dried Morels (Place in water overnight)
2kg Plum Tomatoes
1 Head of Celeriac (Peeled)
6 pints Beef Stock
2 large Onions (Peeled)
2 large Carrots (Peeled)
2 Leeks (Cleaned and washed)
- Seal lamb cutlets in a hot pan and set to one side then cook in oven on 180ºc for 8 mins just before serving
- Trim neck fillet and seal
- Place in an oven dish ready to braise
- Dice 1 onion, leek and large carrot and put over the top of the neck fillets
- Trim lamb shanks and seal
- Place in a separate oven dish ready to braise
- Dice 1 onion, leek and large carrot and put over the top of the of the lamb shanks
- Put 3 pints of beef stock in each dish and cover with foil
- To cook the neck fillet and shanks place in the oven on 160ºc and cook for about 1 hour until soft. When cooked remove from oven and drain each dish and set to one side keeping them hot. Then reduce the stock from both dishes until thick, ready to use as your sauce.
- Take the peeled potatoes and cut into 8 round discs about 2cm thick and 4cm wide, seal in pan and cook in oven until soft
- Blanch plum tomatoes and peel
- Dice 200g shallots and the tomatoes, and chop 2 cloves of garlic
- Place the shallots garlic and tomatoes in to a pan and cook over a low heat for about 20mins until it looks like a chutney then take off the heat
- Take the peeled celeriac and chop
- Place on the stove and boil until soft
- Take off the heat and drain
- Mash in to a purée with a little butter, salt and pepper
- Wash samphire and cook in a little butter in a pan until soft but still green add a bit of pepper
- Blanch baby carrots in water until cooked
- Drain the morels and heat in a little of the sauce
- Use a rectangular plate (12inches in diameter)
- Plate round potato first
- Place a small amount of Samphire
- Next to that place a small amount of the tomato chutney
- Place the cutlet on top of the potato, the neck fillet on top of the samphire and the shank on top of the tomato
- Each side of the neck fillet place a baby carrot and a morel mushroom
- Then on top of the neck fillet place the celeriac purée
- To finish pour over a little sauce
Millefeuille of Raspberry and Fraise des Bois with Vanilla Cream
150g Icing Sugar
1 Sheet of Puff Pastry
88 Fresh Raspberries
24 Fraise de Bois (Wild Strawberries)
40 Small Pale Pink Rose Petals
8 Chocolate Match Makers
85g Merri-white Mix
570ml Cold Water
1kg Caster Sugar
100g Rose Flavoured Turkish Delight
600ml Double Cream
2 Vanilla Pod
3 Egg Yolk
1 Whole Egg
80g Caster Sugar
- Roll out a large puff pastry sheet to half its original thickness.
- Dust with icing and bake in oven with a tray on top at 160ºc for 15 minutes.
- Remove from oven and leave to cool.
- Cut into strips 8cm by 3cm and dust heavily with Icing Sugar (2 bars per serving).
- Mix together 570ml water and Merri-white on a mixer with whisk.
- Slowly stream in sugar until soft peaks are formed.
- Place in a piping bag and pipe small dots onto a tray.
- Place in hot cupboard or oven set at 65ºc to dry out.
- Leave for 12 hours
- Separate three eggs yolks, add vanilla and caster sugar and whisk until light in colour.
- Heat 400ml double cream until boiling remove from heat and add to the egg mix.
- When mixed place back on the heat and cook until thick.
- Take off heat and chill.
- Whisk 200ml double cream to soft peaks are formed then fold through the vanilla cream base and whisk again until it holds its peaks.
- Set to one side until you are ready to plate up.
- Pipe some cream onto plate and place piece of pastry on top.
- Quenelle 4 teaspoons of vanilla cream onto pastry leaving gaps for 2 raspberries in each gap so you will use 6 for each one
- Pace top sheet pastry at an angle to show off filling.
- Quenelle 3 teaspoons of vanilla cream on the plate and scatter meringues and rose jelly.
- Place 3 more raspberries and 3 fraise de bois on the plate.
- Garnish with rose petals and a chocolate matchmaker.
Steve is the Executive Head Chef at Royal Ascot, in charge of the catering for 274 private boxes, 40,000 hospitality meals and the myriad of public restaurants. Steve also caters to The Queen and the rest of the royal party every year at Royal Ascot.