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Poached rhubarb, vanilla mascarpone and crushed ginger nuts recipe

PUBLISHED: 16:27 19 March 2014 | UPDATED: 16:30 19 March 2014

Recipe image

Recipe image

Archant

Helen Stiles rounds up some delicious seasonal treats from around the county and the latest foodie news

Recipe of the Month - Poached rhubarb, vanilla mascarpone and crushed ginger nuts

Our recipe this month comes from multi award-winning chef Brett Sutton. During his eight year tenure as Executive Chef at The Eastbury in Sherborne Brett won many top accolades. But now he is striking out on his own and, with his wife, is taking over the White Post at Rimpton.

The White Post, which Brett describes as a pub with rooms, straddles the borders of both Dorset and Somerset, in fact the border runs through the middle of the pub. Being a chef who loves to source locally Brett intends to take full advantage of its location by sourcing top quality ingredients from both counties as well as supplementing it with foraged wild ingredients and herbs from the garden. The restaurant menu will showcase Sutton’s quirky presentation style, as well as offering reasonably priced pub classics. The White Post is due to open in March.

We serve this simple and delicious dessert in elaborate looking glasses but it can be served in anything you want.

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Ingredients - Serves 4

500g rhubarb

100ml water

100g caster sugar

1 orange zested

500g pot of mascarpone

75g of icing sugar

1 vanilla pod, split and scraped of its seeds

8 ginger nut biscuits roughly crushed

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Method

1 Cut the rhubarb into 2 inch long pieces and gently cook in a pan, with the water, caster sugar and orange zest, until soft. Once cooked allow to cool completely.

2 Put the mascarpone along with the icing sugar and vanilla seeds into a bowl and mix thoroughly until well combined.

3 To assemble, place some of the rhubarb, in the bottom of each glass, top with mascarpone, then top with the crushed biscuits. Repeat the layering finishing with the ????. Serve immediately.

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Food news

Jalopy launch pizza range for home

Well known around Dorset for their delicious wood-fired pizza, dished out from their mobile pizzeria housed in a vintage Peugeot J7 van, Jalopy Pizza have launched a new range of products so you can make your own Jalopy-style pizza at home. The home kits include Jalopy Pizza Dough £3.50 (enough for two 10-12’’ pizzas) - just add water, knead and leave to prove for 30 minutes - and Jalopy Pizza Sauce £3.50 (enough for two 10-12’’ pizzas). Buy the Jalopy Pizza at Home Kits online at jalopyproducts.co.uk or find locally in Bridport at Washingpool Farm Shop, Fruits of the Earth and Jaxsons Deli. If you want to try Jalopy Pizza from their van their regular pitches are: Wednesday: Poundbury (outside Waitrose) 5pm-8pm; Thursday: Beaminster Square 5pm-8pm; Friday: Bridport Arts Centre, 5.30pm-8pm.

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Holy Moley!

Badger has launched a new seasonal cask ale which will be available throughout Hall & Woodhouse pubs during February and March. Gloriously smooth and 4.7% ABV, Holy Moley was created at their Blandford-based brewery using a combination of ale, amber and crystal rye malt. It is the latest countryside-themed seasonal beer from Hall & Woodhouse. “This is one of the first beers we brewed in our pilot brewery,” says Head Brewer Toby Heasman, who describes Holy Moly as having a pronounced hop character and moreish biscuit base. “It was developed with Graham Werro, our technical support brewer for our Beer Festival last year and proved to be one of our most popular beers there.”

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Lyme’s champion cheesemonger

Nearly 300 businesses entered this year’s Farm Shop and Deli Awards, which were originally set up by Sturminster Newton-based Olives et al. Now run in partnership with The Grocer, the awards celebrate the unsung heroes of the high street with categories ranging from butchers, bakers, farm shops and delis through to garden centres, food halls and online businesses. Town Mill Cheese in Lyme Regis won the prestigious Cheesemonger of the Year beating off stiff competition from finalists from East Sussex and Devon.

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Bottle Inn is Pub of the Year

The historic Bottle Inn at Marshwood has been named as the West Dorset branch of the Campaign for Real Ale [CAMRA] Pub of the Year. “The Bottle Inn is in many ways the perfect English country pub, with a thatched roof, an open fire and a splendid selection of six real ales,” comments CAMRA spokesman Michel Hooper-Immins. “The judges were particularly impressed by the warmth of the welcome from licensees Chrissy and Nigel Blake, as well as the high standard of their beers, several of which are sourced from less than 30 miles away.”

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On the Grapevine

Mother’s Day Treats from Poundbury

The Poundbury-based chocolatier House of Dorchester has some delicious made in Dorset chocolate gifts to help you show your appreciation on Mothering Sunday. These include Strawberry and Marc de Champagne Truffles (£9.75) with real strawberry pieces, pocket-money priced exquisite Mini Selections in Dessert, Mint or Champagne Truffles (£2.75) and their award-winning Violet Crèmes (£4.99) which won a gold at the Great Taste Awards. Find them locally or online at hodchoc.com

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The BriT has arrived!

A traditional London-style pub with a modern edgy twist has opened in Britannia Road in Ashley Cross, Lower Parkstone. The BriT Grill House and Restaurant features bohemian inspired décor, a modern British Grill style menu, using seasonal local produce, Sunday Carvery and regular live entertainment. For more details visit thebritpub.com

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Silver for Seafood Festival

The Pommery Dorset Seafood Festival has won silver for the ‘Tourism Event of the Year’ at the South West Tourism Excellence Awards 2013-14. This year’s Festival is at Weymouth from 12 - 13 July. For more details visit

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Excellence at The Engine Room

Judges at the Garden Centre Association have been impressed by all three of The Gardens Group Garden Centres, at Poundbury, Sherborne and Yeovil, which between them have picked up a whole host of awards over the last year. The latest accolade was for The Engine Room restaurant at Poundbury Gardens, which picked up the IFSE Award for Catering Excellence, Best Restaurant in the Garden Centre Category.

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Teatime Challenge for Chefs

Chefs at Care South homes across Bournemouth, Poole, Christchurch and Ferndown are busy honing their favourite teatime recipes, in preparation for the company’s Chef of the Year competition. This year entrants have to design an afternoon tea menu which will be served as part of a series of 1950s-style tea-themed activities that are planned for residents in the spring. Up to six chefs will be shortlisted for the Chef of the Year award which will be announced in June. For more details visit care-south.co.uk

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