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The Surrey Cook Book

A new cookbook celebrating some of the best foodie venues in Surrey has just launched - and Muddy Stilettos has a sneak preview of some of the recipes. Read on chef!

A new cookbook has been published this week celebrating all things foody in Surrey. Capturing the essence of the region, The Surrey Cook Book tours everything from pubs to vineyards – including some of Muddy’s absolute faves – sharing some of the secrets about the vibrant food and drink they have to offer.

Secretts, the multi-Muddy award winning farm shop, features alongside Ewell’s hidden curry gem, Dastaan, adding authentic Indian lamb chops to the recipes that make up the collection, and Bubble N’Twist offer up Drinks With a Twist.

There’s also Albury Organic Vineyard, bringing you an asparagus, goat’s cheese and walnut salad alongside Silent Pool distillers, Madira’s Kitchen, The Clock House, The Salt Box and Bake With Jack – among many others.

Here’s a taster (see what we did there!!) of what you’ll find in the book.

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VIBRANT VEGETABLE WELLINGTON
Secretts Farmshop, Milford

Preparation time: approx. 1 hour, plus at least 30 minutes chilling
Cooking time: 1 hour 20 minutes
Serves: 8

Ingredients

  • 500g butternut squash, cut into 1cm cubes
  • 2 tbsp olive oil
  • Small bunch of sage, chopped
  • Salt and pepper
  • 2 onions, chopped
  • 500g mushrooms, sliced
  • 3 cloves of garlic, crushed
  • 150g cooked chestnuts
  • 1 nutmeg, for grating
  • 500g puff pastry
  • 1 egg, beaten
  • 6-8 cooked beetroot
  • Sesame or poppy seeds

Method

Heat the oven to 200°c. Toss the squash with half the oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 minutes in the oven until tender.

Meanwhile, heat the remaining oil in a large frying pan and fry the onion for

10 minutes until tender. Add the mushrooms and fry for 15 minutes until softened, and the liquid has evaporated. Add the garlic and remaining sage to the mushrooms. Fold in the chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave the filling to cool before assembling the wellington.

Roll the pastry out on a floured work surface to a 35 by 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long sides of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.

Put the beetroots in a line down the middle of the filling; they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it’s overlapping by 1cm.

Place the wellington seal-side down, and pinch the ends to seal them. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill the wellington for at least 30 minutes, or up to 24 hours.

Heat the oven to 200°c again. Brush the chilled wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45 to 50 minutes until golden brown and puffed up. Leave to rest for 10 minutes before carving into chunky slices with a sharp knife to serve with your choice of a lovely fresh salad or all the trimmings of a roast!

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ASPARAGUS, GOAT’S CHEESE AND WALNUT SALAD
Albury Organic Vineyard

John Mobbs from Great British Wine has taken the Albury Estate Blanc de Blancs and paired with a simple asparagus, goat’s cheese and walnut salad.

Preparation time: 10 minutes
Cooking time: 7 minutes
Serves 2

Ingredients

  • 1 bunch of asparagus
  • A handful of walnuts
  • 1 tbsp lemon juice, plus some
  • grated zest to garnish
  • 1 tbsp olive oil
  • Goat’s cheese
  • Black pepper

Method

Blanch the asparagus for 1-2 minutes (depending on thickness), then remove, dry and place under the grill for 5 minutes. Meanwhile, toast the walnuts lightly in a pan and set aside.

Mix the lemon juice and olive oil together and add a twist of black pepper. Divide the asparagus between two plates and crumble over the goat’s cheese. Add the toasted walnuts and dress with the olive oil and lemon juice. To finish, add a light grating of lemon zest.

About the pairing

Albury’s Blanc de Blancs is a blend of Chardonnay and Seyval Blanc, the latter being a grape that I find pairs particularly well with goat’s cheese. So for this pairing, I opted for a simple dish that makes the most of delicious English asparagus, with light touches of walnut, goat’s cheese and lemon. The wine’s crisp, intense citrus fruit and crunchy green apple freshness sits very nicely alongside the sometimes-tricky-to-pair asparagus, while the light, honeyed pastry notes complement both the goat’s cheese and the toasted walnuts. A very successful pairing that respects the purity of the flavours in both the wine and the food.

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SPICED LAMB CHOPS
Dastaan, Ewell

Preparation time: 2-3 days
Cooking time: 10-12 minutes
Serves: 4

Ingredients

  • 1kg French trimmed rack of lamb
  • Pinch of chaat masala (Indian spice blend)
  • For the ginger and garlic paste
  • 30g ginger, peeled and grated
  • 30g garlic, peeled and grated
  • 100ml cold water
  • 4 tbsp vegetable oil
  • For the first marinade
  • 4cm ginger (unpeeled)
  • 45g ginger and garlic paste
  • 10g ground kasuri methi (fenugreek)
  • 7.5g salt
  • 40g Kashmiri chilli powder
  • 25ml lemon juice
  • 45ml mustard oil
  • For the second marinade
  • 300g Greek yoghurt
  • 2 green chillies, finely chopped
  • 15g ginger and garlic paste
  • 7.5g turmeric
  • 5g ground kasuri methi (fenugreek)
  • 10g Kashmiri chilli powder
  • 15g garam masala

Method

First, slice the lamb rack into 3 to 4cm ribs. Cut down between every two ribs starting from the smaller end, to leave a chop with just one bone at the larger end of the rack. Carefully cut away one bone from each of the first three chops, then carefully pound each chop with a meat mallet. A rack of seven ribs should give you four fat chops.

For the ginger and garlic paste:

Blend the ginger and garlic with the water and oil to create a smooth paste. This will make slightly more than you need for the marinades.

For the first marinade:

Mix all the ingredients together and apply the marinade to the prepared lamb chops. When the meat is well coated, lay the chops into a container in one layer and then leave to marinate in the fridge for a minimum of 12 hours and up to 36 hours.

For the second marinade:

Combine the ingredients and once again rub the paste well into the lamb chops. Leave them to marinate in the fridge for up to another 12 hours.

Thread the cutlets onto skewers, passing them two or three times through each piece to secure the meat well. In the restaurant, we cook the lamb chops in the tandoor for 5 to 6 minutes at 220°c until they are nicely charred. The best way to replicate this at home is to cook the chops in an oven preheated to 180-185°c for about 10 to 12 minutes.

Sprinkle the lamb chops with a little chaat masala before serving them with freshly made coriander and mint chutney and some sliced onions.

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TURKISH XPRESSOTINI
Bubble n Twist

Preparation time: 5 minutes
Serves 2

Ingredients

  • 50ml coffee liqueur (I recommend Mr Blacks)
  • 100ml vodka
  • 50ml fresh espresso
  • 25ml Turkish Delight Twisted Syrup
  • 6 coffee beans, to decorate
  • Ice

Method

Add the coffee liqueur, vodka, espresso and Turkish Delight Twisted Syrup with some ice to a cocktail shaker and shake hard until condensation appears on the shaker. Strain into chilled martini glasses and decorate the top of each drink with three coffee beans. Sit back and enjoy.

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The Surrey Cook Book is part of Meze Publishing’s ‘Get Stuck In’ series of regional cookbooks and is available to buy for £14.95 from all of the contributors, as well as in national book chains like Waterstones, WHSmiths and online from Amazon.

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