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Head Chefs - Red Chard Restaurant
Matthew and Lucy moved to Whitby in 2003 and ran a guest house on Whitby’s popular West Cliff, but the draw of the kitchen was too strong and they opened Red Chard Grill Rooms in 2006.
Both classically trained chefs, their careers have taken different paths after meeting at the 4 star Berystede Hotel in Ascot Berkshire, and working in some of the South East’s premier hotels.
Matthew became Head Chef of the 4 Star Swan Diplomat Hotel, Streatly on Thames, in 1999, and was awarded 2 AA rosettes for his Fine Dining Restaurant. Lucy had since pursued a career as a Pastry chef and after a break from work for the birth of their first child her return was to a production kitchen of Montmarte Patisserie, producing high quality boxed desserts for hotel chains, restaurants, The Houses of Commons and The Royal Household Windsor Castle.
Matthew and Lucy have created their own unique style for Red Chard, with flair and creativity in the kitchen, a warm and relaxed atmosphere in the bar and a dining experience to savour.
Red Chard Grill Rooms
Tel:
01947 606660
22-23, Flowergate, Whitby, North Yorkshire YO21 3BA
www.redchard.com
Aromatic Venison Steak on butternut puree with pea & potato samosa
4 thick cut Venison Haunch Steaks
For the marinade
½ tsp Caraway Seed
½ tsp Cumin Seed
½ tsp Coriander Seed
1 Clove of Garlic
1 Red Chilli spit with the seeds in
100ml Light olive oil
2 medium Butternut Squash
1/4pt whipping cream
Fresh Grated Nutmeg
100grms small peas
2 peeled potato
1 onion finely chopped
1 bunch of basil
1tsp Gram Marasala
4 Sheets of spring roll pastry or Filo pastry
Sea salt & pepper for seasoning
A good lump of butter
A little forward planning is required as the Venison needs marinating a few days before hand. To make the marinade dry fry the seeds over a medium heat for about 30 second this helps release the flavour. Now add the chilli and garlic and carefully pour in the oil and leave to infuse until it has cooled then pour over the Venison steaks cover and refrigerate until required.
Split the butternuts in half lengthways and scoop out the seeds. Sit them in a roasting tin and season with sea salt, milled pepper & a grating of nutmeg. Pour a little cream into the seed cavities and cover the whole tin with tin foil, bake in the middle of a hot oven for about an hour or so depending on the size, the flesh should be soft. Allow to cool and scoop out the butternut into a pan, mix with a spoon or a stick blender for a smooth puree, check the seasoning and leave to reheat later.
For the samosa dice the potato about the same size as the peas and rinse under cold water. In a frying pan heat a little butter and oil and gently fry the potato for couple of minutes without colouring. Now add the chopped onions and cook until soft. Sprinkle in the Gram Marsala and stir in just enough water to cover the potato and simmer gently until the potato is cooked and the water has evaporated. Stir in the peas and season with sea salt and milled pepper, allow the mixture to cool before adding the chopped basil. To assemble the samosa cut long strips of pastry 5cm-20cm and brush with egg white put a spoonful of the mixture to one end and fold over from the corner to make a triangle repeat this until you reach the end of the pastry and the mixture is fully enclosed. Repeat the process for the rest of the mixture.
The samosa can be baked for about 5-8 mins in a hot oven or deep fried for about 3 mins. Take the venison out of the marinade and dry of some of the oil, season with sea salt and milled pepper. Heat a heavy frying pan and get it hot. Add a little oil and carefully place in the Venison Steak into the pan. Seal the meat all over and cook on each side for a minute or two depending on the thickness of the steaks. Take the steaks out and allow to rest on a warm plate at the back of the cooker for 3 mins. Leave the pan on the heat turn it down now heat up the Butternut puree and fry the samosa.
Turn up the heat on the pan for the Venison and add a good lump of butter return the venison to the pan along with any juices on the plate and spoon over the hot butter. Place a spoonful of butternut puree in the centre of the plate sit the Venison on and top with the samosa, spoon a little of the butter from the pan over the venison and serve.
