Here are the recipes and some exclusive tips from that special private dining experience\u2026<\/p>\n
A Starter of Back Treacle salmon with Horseradish Curd and Pickled Cucumber <\/b><\/p>\n
Ingredients,\u00a0<\/b>to serve 4<\/b><\/p>\n
600g of locally smoked salmon <\/span><\/p>\n 2 tbsp of black treacle <\/span><\/p>\n 1\/2 cucumber <\/span><\/p>\n 100ml of white wine vinegar <\/span><\/p>\n 1 tsp of honey <\/span><\/p>\n 100g of herb salad <\/span><\/p>\n 1 granny smith apple peeled and chopped into match sticks <\/span><\/p>\n 2 tsp of capers <\/span><\/p>\n for the curd <\/b><\/p>\n 150g butter <\/span><\/p>\n 4 egg yolks <\/span><\/p>\n 1 tsp of horseradish sauce <\/span><\/p>\n 2 lemons zest and juice <\/span><\/p>\n 1 pinch of white pepper <\/span><\/p>\n 1 pinch of salt <\/span><\/p>\n Here\u2019s how <\/b><\/p>\n Warm the black treacle up and pour into a large dinner plate.<\/span><\/p>\n Place the whole pice of smoked salmon pink side down into the treacle, cover with cling film and leave in the fridge for a minimum of 2 hours.<\/span><\/p>\n Meanwhile heat the white wine vinegar and honey.<\/span><\/p>\n Peel, de-seed and dice the cucumber before adding to the boiling vinegar, then switch off the heat and leave to cool.<\/span><\/p>\n To make the curd, place the egg yolks in to a bowl and whisk in the lemon juice, zest and horseradish sauce. <\/span><\/p>\n Chop the butter into small cubes and add to the mixture.<\/span><\/p>\n Place the bowl over a pan of simmering water and cook for 10-15 minutes while continually whisking.<\/span><\/p>\n The curd is initially\u00a0quite\u00a0thin, however as it cooks out and the temperature increases the curd will thicken.<\/span><\/p>\n Pour the curd into a clean jam jar and place the fridge until you need it.<\/span><\/p>\n Back Treacle salmon with horseradish curd and pickled cucumber<\/p>\n<\/div>\n <\/p>\n For dessert, Chocolate Mousse with Lakeland Gingerbread, Preserved Orange and Honeycomb <\/b><\/p>\n Ingredients<\/b><\/p>\n Chocolate Mousse <\/b><\/p>\n 300g dark chocolate 70%<\/span><\/p>\n 300ml double cream <\/span><\/p>\n 6 eggs <\/span><\/p>\n 150g sugar <\/span><\/p>\n For the oranges <\/b><\/p>\n 4 oranges <\/span><\/p>\n 200g sugar <\/span><\/p>\n 300ml of water <\/span><\/p>\n For the honeycombe <\/b><\/p>\n 200g sugar <\/span><\/p>\n 5 tbsp \u00a0of honey <\/span><\/p>\n 2 tsp bicarbonate of soda <\/span><\/p>\n For the ginger bread <\/b><\/p>\n 7oz\/200g\/ 1 &1\/2 cup wholemeal flour<\/span><\/p>\n 20z\/60g\/1\/2 cup plain white flour<\/span><\/p>\n 1 handful\/1 cup large porridge oats<\/span><\/p>\n 3\/4 TSP of baking soda<\/span><\/p>\n 9oz\/260g\/1 cup brown sugar<\/span><\/p>\n 1 TBSP of ground ginger<\/span><\/p>\n 9oz\/260g\/1 cup butter<\/span><\/p>\n 1 orange, the zest of<\/span><\/p>\n 1 thumb of peeled and finely chopped fresh ginger<\/span><\/p>\n 2 chunks of candied ginger chopped into small pieces<\/span><\/p>\n <\/p>\n Here\u2019s how <\/b><\/p>\n To make the preserved orange<\/b><\/p>\n Juice the oranges and place into a glass and drink it ! <\/span><\/p>\n Cut the oranges into quarter and scoop out the remaining fresh.<\/span><\/p>\n Cut and dice the orange pith into 1\/2 cm cubes and place in a pan with the water and sugar.<\/span><\/p>\n Bring the pan up to the boil and leave it to simmer for 20-30minutes until the orange is tender.<\/span><\/p>\n Leave to cool, then pour into a clean jam jar, keep in the fridge for when you need it (it\u2019s great on ice-cream or in your breakfast granola).<\/span><\/p>\n <\/p>\n To make the gingerbread <\/b><\/p>\n Place both the flours, soda, sugar and oats into a food processor and blitz for 20 seconds.<\/span><\/p>\n Pour into a mixing bowl.<\/span><\/p>\n Add in the ground ginger and mix with a spoon so that all the ginger is evenly mixed in.<\/span><\/p>\n Dice the butter and add to the flour.<\/span><\/p>\n Using the tips of your fingers, rub the<\/span>\u00a0butter into the flour to form a crumble-type consistency.<\/span><\/p>\n Add in the orange zest followed by the chopped candied ginger and fresh ginger.<\/span><\/p>\n Pour the mixture into a lined baking tray approximately 20cm x 20cm so you have about 1\/2cm of mixture.<\/span><\/p>\n If you have any left over mixture just bake it in another tray that is smaller.<\/span><\/p>\n Pat the mixture down gently, then bake for 9-12 minutes at 180c\/350f (approx) until golden.<\/span><\/p>\n The\u00a0cookie should be slightly chewy in the middle and crumbly on top.<\/span><\/p>\n Cut into squares while it is still warm.<\/span><\/p>\n To make the mousse,<\/b><\/p>\n Place the chocolate into a mixing bowl and sit it over a pan of gently simmering water to melt.<\/span><\/p>\n Meanwhile, whip up the cream to a soft peak, not as much as whipped cream.<\/span><\/p>\n In another bowl whisk up the egg whites to a stiff peak.<\/span><\/p>\n When the chocolate is melted, add in a pinch of salt, then pour the cream into the chocolate bowl and mix together.<\/span><\/p>\n Take half of the egg whites and fold into the chocolate mousse and mix in, then add the remaining egg whites and carefully fold in making sure keep all the air in the mousse so it\u2019s nice and light.<\/span><\/p>\n Spoon some of the preserved orange into the bottom of the serving glasses.<\/span><\/p>\n Pour the mousse into glasses and place in the fridge for 2 hours to set.<\/span><\/p>\n To make the honeycomb <\/b><\/p>\n Place the honey and sugar into a pan on a medium heat and bring to the boil for 3-4 minutes, then add in the bicarbonate of soda and stir through.<\/span><\/p>\n Pour the honeycomb into a roasting dish lines with silicone baking parchment and leave to cool.<\/span><\/p>\n Chocolate mousse with Lakeland gingerbread, preserved orange and honeycomb<\/p>\n<\/div>\n This Lakelovers competition was run in partnership with kitchenware retailer, Lakeland<\/a>\u00a0<\/strong>and the prize included a week\u2019s stay at a choice of 5 star Lakelovers holiday cottages, three hours spa\u00a0treatment from\u00a0My Personal Sanctuary\u00a0<\/a><\/strong>in the comfort of the holiday cottage, a private meal cooked and served by Peter Sidwell as well as a trip to his Simply Good Cookery School, in Rheghed.<\/p>\n Paula choose to stay at the Lakelovers 5 star Gold award Mungeon Barn,<\/strong>\u00a0one of our luxury cottages<\/a> in the Lake District\u00a0<\/strong>which is a luxury barn conversion like no-other! \u00a0Set in stunning south Lake District countryside and nearby Lake District foodie mecca, Cartmel, \u00a0Mungeon Barn easily feels like your very own luxury hunting lodge! \u00a0 It is very fitting that Peter Sidwell should serve up a stater of Black Treacle salmon, with a main of \u00a0fillet of Cumbria venison finishing with a seasonal chocolate mousse with Peter\u2019s very own Lakeland gingerbread, preserved orange and honeycomb for the lucky winner and get guests.<\/p>\n Paula\u2019s competition holiday home is set\u00a0within 400 acres of exclusive Lakeland estate, including private Rainbow Trout\u00a0fishing pond, and alongside a working Belted Galloway farm. This statement property oozes style and comfort to sure to please even the most discerning of\u00a0competition winners; \u00a0from the outside hot tub, walls of glass, viewing balcony, whole-floor open plan living space, designer bathrooms to\u00a0luxury Cowshed<\/a> toiletries. \u00a0Peter certainly seemed to enjoy cooking in the designer kitchen!<\/p>\n Peter Sidwell is co-host and presenter on the ITV daytime TV hit series, Britain\u2019s Best Bakery<\/strong><\/a>, and his own TV series, Lakes on a Plate<\/strong><\/a>, on Channel 4, was very popular with great reviews. Peter said he enjoyed\u00a0his private dinning experience and when talking about his cookery school he said he particularly\u00a0enjoys\u00a0\u201cempowering people with ideas and techniques they can take home.\u201d\u00a0<\/span><\/p>\n We\u2019re pleased to hear Paula and her guests enjoyed her Lakelovers and Lakeland prize. \u00a0Keep an eye on Facebook<\/strong><\/a> for future competitions!<\/p>\n <\/p>\n![\"Mungeon_Barn_Meal_Back](\"https:\/\/www.lakelovers.co.uk\/blog\/wp-content\/uploads\/sites\/15\/2020\/10\/32cb55c5abf649ca25138bbc5970d128.jpg\")
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