HHCO Game Dishes 07[1]

Luke’s HH&Co Game Recipes

Luke has shared two of his favourite recipes that you can taste on our HH&Co menu over the coming weeks or recreate at home…

21 February 2022

HH&Co's Head Chef, Luke Holder, creates dishes using the very best seasonal produce he can get his hands on. This winter he is serving up a selection of game dishes, packed full of beautiful and natural flavours.

Luke has shared two of his favourite recipes that you can taste on our HH&Co menu over the coming weeks or recreate at home…

Spiced Wooley Park Aylesbury duck, dry-aged, with braised tardivo, blood orange and monks beard

Spice mix ingredients

  • 1 tbsp pink peppercorns
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp juniper berry
  • 1 tbsp star anise
  • 1 dried orange zest

Method

  • Roast all ingredients for 2 minutes at 160c until fragrant
  • Blend then mix well together

Tardivo ingredients

  • ½ tardive per person
  • 2 tbsp Icing sugar
  • 2 tbsp Sherry vinegar
  • 2 tbsp Olive oil

Method

  • Lay out a sheet of tin foil large enough to cover the tardivo
  • Lay a further layer of brown paper down the centre fitting within the tin foil
  • Cut the tardivo in half
  • Sprinkle with icing sugar generously
  • Season with salt pepper and sherry vinegar
  • Give a large dash of olive oil on each and touch of salt
  • Cover the tardivo with more brown paper and tin foil sealing them in by folding the ends of the tin foil into each other
  • Place on oven tray and bake at 200c for 15 minutes
  • Allow to rest and cool
  • In the meantime, segment ½ a blood orange per person

To cook

  • Place your duck breast skin side down in a cold pan and on a low heat and slowly render the duck fat for about 8 minutes
  • Turn the duck over and finish in the oven for 4 minutes
  • Remove from the pan and allow to rest for 8 more minutes
  • Before serving, brush the duck with honey and roll it flesh side down in the spice mix
  • Remove the warm tardivo, dress with the segmented oranges and olive oil

 

Herb roasted guineafowl with truffled creamed potato 

Thyme cream ingredients

  • 300ml of double cream
  • 2 whole cloves of garlic
  • 1 bunch of thyme

Method

  • Bring cream to the boil and allow to cool
  • Leave over night to infuse

Creamed potato ingredients

  • 6 potatoes peeled and cut into large chunks

Method

  • Bring the potatoes to the boil
  • Once cooked pass through a ricer and allow to steam off
  • Add the infused cream, mix and season well it - should be a pouring consistency

Herb roasted guineafowl ingredients

  • 200g thyme
  • 200g rosemary
  • 200g sage
  • 100g parsley

Method

  • Remove the legs from the guineafowl and make a pasta stuffing with them
  • Stuff the chest cavity with half of all the herbs apart from parsley
  • To roast the guineafowl, set a probe against the breastbone and place in a 100c oven. Season well and cook until the probe hits 67c – about 55 -75 minutes depending in the size of your bird
  • Remove from the oven and allow to rest for 25 minutes
  • Just before serving colour the breasts in hot pan

Truffle sauce ingredients

  • 1 litre of brown chicken stock reduced by half
  • Add 50g of grated truffle 50g butter

Method

  • Bring the reduced stock to the boil and add the butter and truffle. Keep stirring until all the butter is emulsified
  • To serve place the roasted guineafowl on top of the remaining herbs
  • Carve table side with the creamed potato and truffle sauce

 

If you like the sound of these recipes or are in the mood for Italian, book a table for lunch or dinner here!

Know someone who might enjoy this post? Share it?

You may also like...