Feb 2009 spread
1
D URING THE Christmas break my fiancée Anna and I drove out through the countryside and came across Willow Brook Farm Shop, Helpston Heath, located between Ufford and Marholm on the Stamford Road. It looked so interesting I just had to go back and check out what “goodies” I could find. As I drove into the car park I came over quite emotional: the feeling I got was one of calmness and freedom. Away from the traffic jams and pushing and shoving of the festive sales in town, it just felt so good. I entered the farm shop and my jaw dropped. I have never seen such an amazing selection of dark, well marbled meats, game, hams, home-made pies, vegetables and chutneys in any farm shop I have visited in the area. I’m not surprised Willow Brook Farm was named Best Rural Retailer, East of England in 2006. The farm shop was busy yet relaxed. Proprietor Rosemary Morton along with two well turned out butchers were busy serving a mix of customers. The service was personable: Rosemary and her staff had that mix of modern and professional yet “old- fashioned” service just right. I got chatting to Mary Taylor from Peterborough. She said: “I shop here all the time. The quality and choice is just fantastic. Even when I lost my job some time back I still came here for my meat. I just bought a touch less and was a bit more selective. The mince and diced beef are great value.” In came a family of four – the children would be about nine to 11 years old. It was so moving watching and hearing the children, seemingly discovering the fresh meat counter for the first time. The young lad excitedly read out labels to his parents: “Look, beef, diced chuck steak, mince. Wow! Mum, Dad, look.” I thought to myself how a simple visit to the local farm shop was so educational and gave such a good insight into “real” shopping for children. It was clear Rosemary was dedicated to delivering top quality local produce at a reasonable price, but I wondered if the credit crunch had affected her business. She said: “I would have to say it has a touch. We have found we are still busy with regular and new customers, but they are being a bit more selective in what they buy. People are going for the cheaper cuts of meats, like diced shoulder of lamb, beef brisket and minces.” All the meats are local and the beef is reared on the farm. The vegetables looked fantastically fresh and are supplied from the nearby fens. The homemade pies are made on the premises. One thing to specially note is that fresh fish is sold at the farm shop every Thursday between 12noon and 2pm. The fish is bought up by White’s of Lowestoft. I was born and raised as a young boy in Lowestoft and had many a great piece of fish from Lowestoft fish market. Take time out to relax at the newly opened onsite tea room, which serves lovely freshly made cakes, scones, soups and piping hot refreshments. Willow Brook Farm Shop is open seven days a week from early morning onwards and you can pre-order for collection or have your shopping delivered if you live within 15 miles of the farm. STAMFORD ‘celebrity’ chef and food writer Paul Elliott is building a national and regional reputation for himself as an expert on British regional seasonal produce. Paul is leading the campaign to recapture regional, simple traditional and seasonal foods. Paul was guest UK chef at the Singapore F1 Grand Prix and is former head development chef supplying Marks & Spencer and BA First Class. He personally holds a Michelin Bib Gourmand and 2 AA Rosettes and has worked at several of the country’s top hotels and restaurants. Paul regularly cooks for A-list celebrities and is a regular on national and regional radio and has TV appearances lined up in 2009. He lives in Stamford with his fiancée Anna. Paul is available for private dining, chef cover, consultancy and media work. He can be contacted on 07738 248029 or visit his website at www.chefcd.com 28 February 2009 February 2009 29 CHEF PAUL ELLIOTT discovers the wonders of Willow Brook Farm Shop, near Helpston Try ‘real’ shopping ABOVE: Proprietor Rosemary Morton with some of the fresh vegetables on sale. RIGHT: The meat counter has an impressive array of quality meats – all locally sourced. BELOW: Butcher Andy Sallis breaks up a lamb on site. food&drink Paul’s Valentine Passion Fruit Delice L OOKING FOR a way to impress a loved one on Valentine’s Day night? Create this delicious dessert from Paul Elliott’s extensive archive of recipes. Ingredients Delice 8 passion fruit 50ml/2fl oz double cream 3 tbsp caster sugar 2 free range egg yolks 1 leaf gelatine, soaked in cold water 1 free range egg white 200ml/7fl oz whipping cream, whipped to soft peaks 1 ready-made sponge cake Topping 4 passion fruit 20g/¾oz caster sugar 3 tbsp water 1 leaf gelatine, soaked in cold water Method 1. Scoop out the flesh from the eight passion fruit, place into a food processor and blend until the seeds become well pulped. Push the juice through a fine sieve into a small saucepan. Discard the seeds. 2. Add the double cream and two tablespoons of the caster sugar. Place over a medium heat and bring to the boil. Reduce the heat to simmer until the sugar has just melted. 3. Place the egg yolks into a clean bowl and add the hot passion fruit mixture, whisking constantly. 4. Return the passion fruit mixture to the saucepan and cook until just thickened. 5. Add the soaked gelatine leaf and stir well to dissolve, then remove from the heat and cool. 6. Meanwhile, in a separate clean bowl, whisk the egg white with the remaining tablespoon of sugar, until soft peaks form. 7. Place the whipped cream into a clean bowl. Add the cooled passion fruit mixture and gently fold together to retain lightness. 8. Add the beaten egg white and fold into the cream mixture. 9. Cut six rounds from the sponge cake using six 3in chef’s rings, leaving the sponge at the bottom. 10. Spoon in the mousse to fill each chef’s ring to just below the top, then place into the fridge to chill for 1-2 hours. 11. For the topping, scoop out the flesh from the four passion fruit and push through a sieve into a small saucepan. Discard the seeds. 12. Add the caster sugar and water to the pan and place over a medium heat. Bring to the boil, and then simmer until the sugar has dissolved. 13. Add the soaked gelatine leaf and stir to dissolve. Remove the pan from the heat and allow to cool. 14. Remove the mousses from the fridge and carefully pour the passion fruit sauce over the top of the mousse, filling to the top of the rings. Return the rings to the fridge to set. 15. To serve, place each delice into the centre of a plate. Use a mini-blowtorch to loosen the chef’s rings around the delice and remove them. Serve with sorbet or crème fraiche. MEET THE CHEF Willow Brook Farm Shop and tearoom, Helpston Heath, Peterborough. Tel: 01780 740261 www.willowbrookfarm.co.uk A simple visit to a local farm shop is so educational and gives such good insight into ‘real’ shopping Whether you are a couple or a group of friends celebrating, why not make Valentine’s extra special this year and book Paul to cook for you in the comfort of your own home. Ring 07738 248029 or visit www.chefcd.com
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Transcript of Feb 2009 spread
DURINGTHEChristmasbreakmy fiancée Anna andI drove out through thecountryside and cameacrossWillow Brook Farm
Shop, HelpstonHeath, located betweenUfford andMarholm on the StamfordRoad. It looked so interesting I just had togo back and check out what “goodies” Icould find.As I drove into the car park I came over
quite emotional: the feeling I got was one ofcalmness and freedom. Away from thetraffic jams and pushing and shoving of thefestive sales in town, it just felt so good.I entered the farm shop andmy jaw
dropped. I have never seen such an amazingselection of dark, well marbled meats, game,hams, home-made pies, vegetables andchutneys in any farm shop I have visited inthe area. I’m not surprisedWillow BrookFarmwas named Best Rural Retailer, Eastof England in 2006.The farm shop was busy yet relaxed.
Proprietor RosemaryMorton along withtwo well turned out butchers were busyserving a mix of customers. The service waspersonable: Rosemary and her staff had thatmix of modern and professional yet“old- fashioned” service just right.I got chatting toMary Taylor from
Peterborough. She said: “I shop here all thetime. The quality and choice is just fantastic.Evenwhen I lostmy job some time back Istill came here formymeat. I just bought atouch less andwas a bit more selective. Themince and diced beef are great value.”In came a family of four – the children
would be about nine to 11 years old. It was
so moving watching and hearing thechildren, seemingly discovering the freshmeat counter for the first time.The young lad excitedly read out labels to
his parents: “Look, beef, diced chuck steak,mince.Wow!Mum, Dad, look.”I thought to myself how a simple visit to
the local farm shop was so educational andgave such a good insight into “real”shopping for children.It was clear Rosemary was dedicated to
delivering top quality local produce at areasonable price, but I wondered if the creditcrunch had affected her business.
She said: “I would have to say it has atouch.We have found we are still busy withregular and new customers, but they arebeing a bit more selective in what they buy.People are going for the cheaper cuts ofmeats, like diced shoulder of lamb, beefbrisket andminces.”All the meats are local and the beef is
reared on the farm. The vegetables lookedfantastically fresh and are supplied from thenearby fens. The homemade pies are madeon the premises.One thing to specially note is that fresh
fish is sold at the farm shop every Thursdaybetween 12noon and 2pm. The fish is
bought up byWhite’s ofLowestoft. I was born and raised as a youngboy in Lowestoft and hadmany a greatpiece of fish from Lowestoft fish market.Take time out to relax at the newly
opened onsite tea room, which serves lovelyfreshly made cakes, scones, soups and pipinghot refreshments.Willow Brook Farm Shop is open seven
days a week from early morning onwardsand you can pre-order for collection or haveyour shopping delivered if you live within15 miles of the farm.
STAMFORD ‘celebrity’chef and food writerPaul Elliott is building anational and regionalreputation for himselfas an expert on Britishregional seasonalproduce. Paul isleading the campaignto recapture regional,simple traditional andseasonal foods.Paul was guest UK chef at the Singapore F1Grand Prix and is former head developmentchef supplying Marks & Spencer and BA FirstClass. He personally holds a Michelin BibGourmand and 2 AA Rosettes and has workedat several of the country’s top hotels andrestaurants.Paul regularly cooks for A-list celebrities andis a regular on national and regional radio andhas TV appearances lined up in 2009.He lives in Stamford with his fiancée Anna.Paul is available for private dining, chef cover,consultancy and media work. He can becontacted on 07738 248029 or visit hiswebsite at www.chefcd.com
28 February 2009 February 2009 29
CHEF PAUL ELLIOTT discovers the wonders of Willow Brook Farm Shop, near Helpston
Try ‘real’ shopping
ABOVE: Proprietor RosemaryMorton with some of thefresh vegetables on sale.
RIGHT: The meat counter hasan impressive array of qualitymeats – all locally sourced.
BELOW: Butcher Andy Sallisbreaks up a lamb on site.
food&drink
Paul’s ValentinePassion Fruit Delice
LOOKING FOR a way toimpress a loved one onValentine’s Day night? Create
this delicious dessert from Paul Elliott’sextensive archive of recipes.
Ingredients
Delice8 passion fruit50ml/2fl oz double cream3 tbsp caster sugar2 free range egg yolks1 leaf gelatine, soaked in cold water1 free range egg white200ml/7fl oz whipping cream, whippedto soft peaks1 ready-made sponge cake
Topping4 passion fruit20g/¾oz castersugar3 tbsp water1 leaf gelatine,soaked in coldwater
Method1. Scoop outthe flesh fromthe eight passionfruit, place into afood processor andblend until the seeds become wellpulped. Push the juice through a finesieve into a small saucepan. Discard theseeds.2. Add the double cream and twotablespoons of the caster sugar. Placeover a medium heat and bring to theboil. Reduce the heat to simmer until thesugar has just melted.3. Place the egg yolks into a clean bowland add the hot passion fruit mixture,whisking constantly.4. Return the passion fruit mixture to thesaucepan and cook until just thickened.5. Add the soaked gelatine leaf and stirwell to dissolve, then remove from theheat and cool.
6. Meanwhile, in a separate clean bowl,whisk the egg white with the remainingtablespoon of sugar, until soft peaksform.7. Place the whipped cream into a cleanbowl. Add the cooled passion fruitmixture and gently fold together toretain lightness.8. Add the beaten egg white and foldinto the creammixture.9. Cut six rounds from the sponge cakeusing six 3in chef’s rings, leaving thesponge at the bottom.10. Spoon in the mousse to fill eachchef’s ring to just below the top, then
place into the
fridge to chillfor 1-2 hours.11. For the topping,scoop out the flesh fromthe four passion fruitand push through a sieve
into a small saucepan.Discard the seeds.
12. Add the caster sugar and water to thepan and place over a medium heat. Bringto the boil, and then simmer until thesugar has dissolved.13. Add the soaked gelatine leaf and stirto dissolve. Remove the pan from theheat and allow to cool.14. Remove the mousses from the fridgeand carefully pour the passion fruitsauce over the top of the mousse, fillingto the top of the rings. Return the ringsto the fridge to set.15. To serve, place each delice into thecentre of a plate. Use a mini-blowtorchto loosen the chef’s rings around thedelice and remove them. Serve withsorbet or crème fraiche.
MEET THE CHEF
Willow Brook Farm Shop and tearoom,Helpston Heath, Peterborough.
Tel: 01780 740261www.willowbrookfarm.co.uk
A simple visit to alocal farm shop is soeducational and givessuch good insightinto ‘real’ shopping
Whether you are a couple or a group of friends celebrating, why not makeValentine’s extra special this year and book Paul to cook for you in thecomfort of your own home. Ring 07738 248029 or visit www.chefcd.com
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