At Blickling in Norfolk, being close to the coast, seafood is the ‘thing’ in the area and people expect to see it in the restaurant. Of all the fresh ingredients, the crab is king. Freshly caught crab is picked up in the morning at Morston Marshes from local fisherman.
The catering team at Blickling are always looking for better ways in which to use produce from the estate. Apples come from the orchards; pheasant, partridge, pigeon and rabbit from all around the house.
These are some examples of seasonal specials and regular treats which have a specific link with Blickling Hall. Please contact the property before visiting to confirm the menu.
Norfolk crab cakes served with a pumpkin relish
Crab cakes
- crab meat from one dressed crab
- 1tsp Coleman's English Mustard
- 8 sprigs coriander
- 50g (2oz) mashed potato
- 30g (1½oz) fresh breadcrumbs
- 20g (1oz) plain flour
- 1 egg
- splash of milk
- salt and pepper to season
Relish
- 500g (1lb) pumpkin flesh
- 1 clove chopped garlic
- 1tbsp root ginger
- zest and juice of 1 lime
- ½tsp nutmeg
- 100ml (3floz) white wine vinegar
- 200g (8oz) caster sugar
Serves 4
Bind together the crab meat, mustard and coriander with the mashed potato. Season with salt and pepper. Mould the mix into four evenly shaped balls. Now rub each ball in flour then coat with egg and milk and finally roll in breadcrumbs until evenly coated.
Deep fry until golden and serve with pumpkin relish:
Simmer all relish ingredients together until the sugar has dissolved, cook for a further 20 minutes and then allow to cool.
Steamed plum pudding with homemade nutmeg ice-cream
Plum pudding
- 225g (9oz) caster sugar
- 300ml (10floz) water
- 750g (2lb) freshly picked plums stoned and chopped
- 100g (4oz) unsalted butter
- 150g (6oz) caster sugar
- 1 vanilla pod, split
- 2 eggs
- 1 egg yolk
- 200g (8oz) self raising flour
- finely grated zest and juice of 1 or 2 lemons
Serves 6
Grease 6 x 150ml moulds with butter. Dissolve the sugar in the water and bring to boil to make a syrup, add the plums and cook gently for 8 to 10 minutes, to a marmalade consistency.
To make the sponge, mix the butter and sugar together then add the insides of the vanilla pod and beat in the eggs and egg yolk. Fold in the flour, lemon juice and zest.
Spoon some of the plums and syrup into the bottom of the moulds, cover with the sponge mixture up to about three-quarters full. Cover with buttered foil and place in a steamer.
These small puddings will take 45 minutes. When cooked turn out the puddings onto plates, serve with a small spoon of the syrup and some delicious homemade nutmeg ice-cream and spice cream.
Ice-cream
- 1440ml (2½ pints) milk
- 6 egg yolks
- 750g (1½lb) caster sugar
- 2 egg whites
- 2tbsp sugar (for egg whites)
- 1tbsp ground nutmeg (to taste)
- 480ml (16floz) double cream, whipped
- 750g (1½lb) sugar for caramel
- 350ml (12floz) water
- 3tsp glucose or 3tsp honey
- ¼tsp cream of tartar
Spice cream
- 100g (4oz) sugar
- 1tbsp corn flour
- 250ml (½ pint) water
- 3tbsp unsalted butter
- ½tsp lemon peel
- cinnamon
- ground cloves
- nutmeg
- 1tbsp lemon juice
Ice-cream
Beat the egg yolks with the sugar until thick and a light lemon colour. Place the milk and nutmeg in a medium size pan and bring to the boil. Remove from the heat and gradually add the milk in a stream to the egg yolks, stirring. Return to the heat and continue stirring until the mixture thickens (it must not boil). Remove from the heat and cool.
Whip the egg whites until thick and add the sugar gradually. Beat as for meringue. Fold into the cooled custard. Add the whipped cream and mix. Transfer the ice-cream to a glass or plastic bowl. Freeze the ice-cream until hard. Form scoops of ice-cream and freeze them until ready to use.
Before serving the ice-cream, place the sugar, water and glucose or honey in a small saucepan and cook at low heat until the sugar melts. Add cream of tartar and continue cooking until the mixture turns a caramel colour. Remove from the heat and allow to cool for one minute.
Lightly oil the back of a ladle. Holding the inverted ladle over the caramel pan, dip a fork in the caramel and drizzle it over the ladle to form a basket. Release the caramel basket and put it back over the ladle. Drip additional caramel over the ladle. Remove from the ladle for a final time and let it cool. Repeat five more times.
Spice cream
Combine the sugar with the corn flour and water and cook until thick. Add the butter, lemon peel and spices. When the mixture is thick, add the lemon juice. Cool and refrigerate until ready to use.
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