1-left Created with Sketch.

The Ultimate Butcombe Summer Meal For Two

1-right Created with Sketch.

August 15, 2018

We may be starting to see some hints of winter appearing but here at Butcombe we’re going to be keeping the summer vibes alive for as long as possible! We’re sharing two of summer specials from the pubs in our estate, starting off with the perfect veggie appetizer which champions the glorious yellow courgette. The second recipe is from chef Ben Gale at the Lamb Inn Axbridge. He’s created a truly delicious herb-crusted hake recipe which is served with crisp hassle back potatoes and a punchy salsa Verde. Pop the Ashton Press in the fridge to chill, and this is the perfect two course dinner for any late summers evening!

 

Roasted Courgette with Ewes Curd, Basil Oil, Parmesan Crumb and Plum Tomatoes

Serves 2

  • 50g Butter
  • 5g Thyme
  • 100g Plain Flour (we use Shipton Mill)
  • 25g Grana Padano (or Parmesan)
  • 25g Natural Breadcrumbs
  • 420g Yellow Courgette
  • 50g Garlic butter (we make ours by combining butter with some fresh garlic paste, black pepper and flat leaf parsley)
  • 30ml Basil oil
  • 40g Ewes Cheese Curd (we use Homewood Cheeses)
  • 1 Breakfast Radish, finely sliced
  • 10g Lemon Balm
  • 2 Plum Tomatoes, cut into wedges

First things first, you’ll want to make the parmesan crumb so that it has a bit of time to cool. Any left over you can store it in the fridge and use for other recipes.

  1. Rub together the breadcrumbs, grated Parmesan, flour, butter and finely chopped thyme.
  2. Bake in a non-stick oven dish for 10 minutes at 180°C and then break it up.
  3. Return to the oven and bake for a further 10 minutes.
  4. Cool and break up again into small pieces or ‘crumbs’ and set aside.

Once the Parmesan crumb has been made it’s time to move on with the dish by roasting the courgettes and plating the ingredients together.

  1. Slice the courgettes in half length ways, then score the inside part of the courgette and spread with garlic butter.
  2. Place flesh side down on a baking tray and brush with a little oil (we like to use rapeseed).
  3. Bake at 180°C for 12 minutes.
  4. Once cooked slice the courgette 5/6 times on an angle and arrange on the plate.
  5. Garnish with a drizzle of basil oil, the ewes curd and plum tomatoes.
  6. Finish with the radish, Parmesan crumb and lemon balm as shown in the picture.

 

Image of the roasted courgette and ewes curd recipe

 

With the starter good to go it’s time to crack on with the main course, delicate yet meaty hake fillets coated in a flavourful Parmesan and herb crumb served up with quite possibly the best potatoes ever… (Don’t tell Aunt Bessie!)

 

Herb Crusted Hake

Serves 2

  • 100g panko bread crumbs
  • 1/5 bunch chives
  • 1/4 bunch parsley
  • 1/5 bunch dill
  • salt and pepper
  • 2 hake portions

 

  1. In a food processor or blender blitz the bread crumbs, chives, parsley, dill and a pinch of salt and pepper until you are left with a vibrant green bread crumb.
  2. Lay your hake on a parchment-lined baking tray skin side up.
  3. Season the skin with another pinch of salt and pepper and cover the with your herb crumb.
  4. Bake in the oven at 180°C for 10-12 mins.

The Herb Crusted Hake works perfectly with these crisp yet fluffy hassle back potatoes and a vibrant salsa verde…

 

Hassle Back Potatoes

  • New potatoes (the more the better!)
  • Rapeseed oil
  • pinch of salt and pepper

 

  1. Lay your new potato on a wooden spoon and slice through the potato until you hit the spoon, ensure you don’t slice all the way through, repeat this across the potato, and do the same with all of the potatoes.
  2. Season with salt and pepper and drizzle the oil across the potatoes.
  3. Roast in the oven at 180°C for 20 minutes until golden.

 

Salsa Verde

  • ½ bunch parsley
  • ¼ bunch chives
  • 5 mint leaves
  • 1/5 bunch dill
  • 1 shallot (finely diced)
  • 3 tbsp capers
  • 1 lemon
  • 150 ml rapeseed oil
  • Pinch of salt and pepper

 

  1. Finely dice the shallots and finely slice all your herbs and mix together with the capers.
  2. Juice the lemon and add this to the mix.
  3. Finish with your oil and seasoning and mix together.

So there you have it – plate up the hake with the potatoes and drizzle over the salsa verde. If you are really extra creative, Ben also serves his with parsley root puree and picked parsley root.

Enjoy your starter with a Goram and the hake with one of those ice-cold Ashton Press Ciders, and enjoy those final summer sunsets, after all although we all hate to admit it but winter will be here before you know it.

Cheers all!

Privacy Policy and Cookies

By browsing this site, you accept cookies used to improve and personalise our services and marketing, and for social activity. You are free to manage this via your browser setting at any time.

Read our updated privacy policy for more information on what we do with your data, as well as your rights and choices – including how to manage cookies.