PUBLISHED: 12:12 11 August 2008 | UPDATED: 15:23 20 February 2013
Treat yourself and your family and friends this September, with these exquisite recipes from Chef Adam Fellows from Goodfellows restaurant in Wells:<br/><br/>Starter: Slowly cooked Quantock duck, with bubble and squeak and caper dressing<br/>Main cours...
Slowly cooked Quantock duck, with bubble and squeak and caper dressing
1 Quantock duck leg
1 tbsp mixed spices (black pepper, juniper berry, thyme)
1tsp orange/lemon zest
1 tbsp sea salt
1/2 litre duck fat
1 large potato (King Edward/Maris Piper)
1/2 small onion
1 tsp chopped parsley
150ml merlot red wine vinegar
50ml olive oil
1 tbsp mini capers
Mixed herbs/salad leaves to garnish
1 Cover the duck leg with the spices, zest and sea salt and leave for 24 hours to marinate. Place in a saucepan and cover with duck fat. Bring to the boil and place into an oven at 120°C for 31/2-4 hours. The duck is cooked when it is very tender and falling off the bone. Leave the duck to cool in the fat.
2 Peel the potato and cut into even chunks. Cover with water, season with salt and cook. Remove from the water and lightly break up with a fork. Cut the cabbage into strips and blanch (cook in boiling, salted water for 1-2 minutes and immediately plunge into cold water). Slice the onion and fry until golden, add the cabbage and season. Mix with the potato, add chopped parsley and bind together. Take a pastry cutter and mould into four evenly shaped circles.
3 Fry the bubble and squeak in a non-stick frying pan, with a little butter and oil, until golden on both sides, and then set aside. Remove the duck leg from the fat and carefully remove the flesh in four even amounts. Place this onto a tray and warm in the oven (preheated to 180°C for 15 minutes). The bubble and squeak potato cakes can also be prepared in advance, and reheated in an oven with the duck legs at this point.
4 For the dressing, reduce the red wine vinegar until syrupy, then add the olive oil, capers and seasoning.
5 To serve, place the potato cake in the centre of the plate. Put the duck on top and garnish with a few herbs. Pour the caper dressing around.
The duck legs will keep
in the fat for up to a month, so cook several at the same time and use them as and when you do other recipes.
Pan-fried sea bass, with Rowswells Farm baby artichokes and olive pure
4 sea bass portions (approx 170g each)
8 baby artichokes (Rowswells Farm)
1/4 litre extra virgin olive oil
100ml white wine
1 clove of garlic
1 tbsp crushed coriander seeds, black pepper, sea salt
1/4 bunch fresh basil and coriander
1 aubergine, courgette and red pepper
100g pitted black olives, 1/2 garlic clove, 4 anchovy fillets, 50ml olive oil
1 tomato, diced
1 Peel off the outside leaves of the baby artichokes and cut off the outer skin with a knife. Blanch in a pan of boiling water with lemon (to keep the colour) for 2-3 minutes and remove, and refresh in cold water. Put the artichokes, along with the olive oil, white wine, spices and half of the fresh herbs, into a saucepan. Season and bring to the boil. Simmer over a low heat for 15-20 minutes until just cooked. Remove the pan from the heat and leave the artichoke in the cooking liquor.
2 Roast the red pepper in a hot oven and then peel the skin and remove the seeds. Cut the courgette and aubergine into a 1in dice and fry in a little olive oil. Add the red peppers near the end. Remove and set aside.
3 Place the olives, garlic and anchovy into a liquidiser with 30ml of water and blend until smooth. Slowly add the olive oil until emulsified and season to taste.
4 Heat a non-stick pan with a little oil and place the sea bass, skin-side down. Cook on a medium heat for 2 minutes and then place the pan into an oven (preheated to 180°C) for 3 minutes. The fish will continue to cook while the skin crisps in the pan. Remove from the oven and turn over the fish. Leave it in the pan but off the heat for 1 minute - this will be enough to finish cooking the fish without drying out the flesh.
5 Take some of the cooking liquor from the artichokes and warm in a pan. Add a good squeeze of lemon, some chopped basil and coriander, and the tomato.
6 To serve, place the vegetables in the centre of a plate in a neat circle. Put the sea bass on top. Place one and a half baby artichokes at one end and make a line with the olive pure using a spoon. Pour the tomato and basil sauce over the sea bass and around.
Slightly undercook the sea bass before removing from the pan, it will continue to cook while you finish dressing the plates. A common mistake is to overcook the fish, losing the moistness and texture of the flesh.
Raspberry, brandy snap and spicy nougatine layer
For the brandy snap:
100g brown sugar
100g castor sugar
100ml orange juice
75g plain flour
100g melted butter
For the nougatine cream:
50g castor sugar
100g hazelnuts, roasted
200ml whipping cream, whipped
2 tsp mixed ground cardamom, clove and cinnamon
50g icing sugar
For the ice cream:
1/4 litre single cream
1/4 litre milk
6 egg yolks
100g castor sugar
100g hazelnut praline, crushed
1 (225g) punnet of raspberries
1 For the brandy snap: Place the sugars and orange juice in a mixer, then add the flour and pour in the melted butter slowly. When combined refrigerate for one hour. Spread into circles on a non-stick mat using a teaspoon, and cook at 150ºC for 5-6 minutes or until golden. Cut into circles using a pastry cutter.
2 For the nougatine cream: Caramelise the sugar slowly in a non-stick pan over a low heat and add the hazelnuts. Leave to cool. When cold, crush the praline and add to the whipped cream. Fold in the ground mixed spices and icing sugar.
3 For the ice cream: Bring the cream and milk to the boil, whisk the egg yolks and the sugar until whitened, and then add to the milk and cream. Return the saucepan to the heat, and cook over a gentle heat until thickened. Place into a metal container and add the crushed praline. Leave to cool and churn in an ice cream maker.
4 To dress: Place the first brandy snap on the plate and place a ring of raspberries around the outside. Spoon the cream into the centre. Place the second brandy snap and repeat. Finally, finish with the third brandy snap and a scoop of nougatine ice cream.
Place a tray in the freezer beforehand with a sheet of greaseproof paper. When cold, scoop the balls of ice cream on to it and put back into the freezer ready for serving. This will stop the ice cream melting too fast as it will have set around the outside.
Since launching Goodfellows restaurant in Wells in 2006, Adam Fellows has been mentioned on no less than three occasions in 'The Times' Ten Top Restaurants. He was the 'Good Food Guide's' Somerset Restaurant of the Year in 2006 as well as runner-up in the 'Somerset Life' Food & Drink Best Chef Award in 2007. He has recently opened Sadler Street Caf next door to his restaurant, which serves French brasserie food, with the emphasis on meat dishes, to balance the fine fish on offer at Goodfellows. Previously, Adam was Head Chef at Charlton House Hotel, near Shepton Mallet, where he gained a Michelin Star.Do you have any favourite recipes using Somerset produce that you would like to share? Swap recipes and cooking tips with other readers on the Forum .