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Yorkshires Super Chef turned Wild Cook
Stephanie Moon trained locally at Skipton College and once she had completed her course went to work at the Dorchester Hotel in London under Anton Mossiman and Willie Elsner. During her time at the Dorchester, Stephanie worked on large functions such as the Royal Polo Tournament and the Royal State Banquet. After leaving London she went to work abroad in Switzerland, Germany, Australia and America and returned to Yorkshire in 1995.
Stephanie then went to work at Rudding Park. She joined the Company as Head Chef in the Clocktower Restaurant soon becoming Executive Chef of Rudding being responsible for a team of 26 Chefs working in 4 different kitchens.
Stephanie is now a Consultant Chef at The Clocktower Restaurant and Chef Tutor at Leeds Thomas Danby College where she helps to train emerging promise and talent. In her new role at Rudding she has launched an entertaining, and informative blog about wild food. In Steph's own words "Any chef turning to the hedgerow for inspiration could be baffled by the amount of potential food available - in this blog we try to make some sense of it all." Visit www.thewildcook.co.uk to read more.
Stephanie has won many awards in her career including "Chef of the Year" at the Yorkshire Life Magazine's Food & Wine Awards, Deliciously Yorkshire Champion of the Year 2009, and most recently Stephanie won a Bronze medal in the British Culinary Federation's Chef of the Year. All of Stephanie's awards recognise her talent in creating unique, versatile menus using fresh local ingredients, whilst adhering to her own very exacting standards.
We are very proud to be associated with Stephanie and we are pleased that she is our Chef of the Month promoting Yorkshire Lamb. Lamb is a very versatile meat and one of our favourites at this time of year. To read more about our Lamb please visit Read more about our Lamb.
"We have used Sykes House Farm for many years at Rudding Park and we find their quality and service superb. Customers often compliment the quality of the meats we use and the partnership has worked well over the years"
Rack of Nidderdale Lamb with Red Onion Marmalade, Roasted Vegetables, Tartiflette Potatoes and Fleurie Jus
This dish works well for dinner parties as everything can be prepared in advance. Just part cook the lamb and finish off with the other ingredients before serving.
Serves 4
4 racks of Nidderdale lamb, ideally marinated overnight with some olive oil, fresh thyme, rosemary and chopped slivers of garlic (4 cloves). Leave overnight in the fridge covered in cling film on a low shelf.
Red Onion Marmalade
3 large red onions, peeled and sliced into thin half moon pieces
1/2 bottle of red wine
3 tablespooons soft brown sugar
2 tablespoons red wine vinegar
4 sprigs finely chopped thyme (leaves only)
2 tablespoons olive oil for frying
Method
Fry the onions if a frying pan over a fierce heat until they start to soften. Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme. Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left. Remove from the heat and taste.
At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove. Once you are happy with the flavour season with a little salt and pepper and put to one side.
Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it's very nice on a ham sandwich!)
Tartiflette Potatoes
4 medium Maris Piper potatoes
8 rashers smoked back bacon, chopped and sautéed in a frying pan
3/4 pint double cream
200g brie, chopped into small chunks
Small bunch of picked thyme (stems removed)
Salt and pepper
Boil the cream with thyme for 10 minutes until it thickens slightly. During this time, peel the potatoes and slice finely. Places the slices in even layers into an oven proof dish sprinkling bacon and brie between each layer. (Only use two thirds of the brie at this stage).
Pour the thickened cream over the potato layers and cover the dish with aluminium foil.
Place in the preheated oven at 180 for 20 minutes. After that time remove the foil and sprinkle the remaining cheese chunks on top. Cook for a further 10 minutes until soft and golden brown.
Fleurie Jus
Don't panic, this can be as easy as you like!
2 shallots, peeled and finely chopped
1 large glass of Fleurie (other red wine or port would do)
1 tablespoon of chopped mixed fresh herbs (parsley, chive, mint, tarragon, basil)
1 pint of reduced lamb stock (to cheat buy it from Sainsburys!)
4 dice size knobs of butter
Method
Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the fleurie and boil until there is hardly anything left. Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this). Remove the pan from the stove and whisk in the 3 remaining knobs of butter. Correct the seasoning and throw in the chopped herbs.
Roasted Vegetables
You can use whatever you want but I am using:
1 butternut squash, peeled and de-seeded and cut into 1cm bits
2 parsnips, peeled and cut into 1cm bits
2 carrots, peeled and cut into 1cm bits
4 sticks of celery, peeled and cut into 1cm bits
4 bundles of green beans, topped and tailed and cut into 1cm bits
Olive oil
Salt and Pepper
1 tablespoon fresh thyme leaves
2 tablespoons "runny" honey
Place all the vegetables on a tray and drizzle with the olive oil and honey. Sprinkle over the thyme leaves, season with salt and pepper and place in the oven to roast on 180° for approx 10 minutes. Stir once during this time to disperse the different flavours and ensure even cooking. When cooked remove from the oven and allow to cool in the tray. When serving drain away any excess oil and honey.
To assemble the dish
Heat a non stick frying pan and place the seasoned lamb into the pan after drining off any excess oil. Colour the lamb well on both sides and place in the oven at 180 for approx 8 minutes. Remove and allow to rest for 10 minutes.
Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
Slice the lamb and place in a wheel shape on top of a portion of the potato. Balance the warm red onion marmalade on top of the lamb and spoon some jus around the edge of the plate. Serve with the asparagus.
