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Cooking Recipes for all types of food and cuisine
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EatoutSomerset aims to bring you the best recipes from the region's top chefs.
Also, there are links to recipe resources and local foods.
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Chris Rainey- Head Chef The Hornsbury mill
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EOS 1. Who or what is your favorite produce/producer in Somerset?
I like to use meat from the local farms and butchers the meat is second to none especially Lamb from South Petherton.
EOS 2. When not eating your own food, where do you like to eat well?
The Lord Poulett Arms Hinton and the Farmers Inn West Hatchet.
EOS 3. Where would you like to be in five years time?
I love Somerset and would like to still be at the Hornsbury Mill and work towards improving on what we have started.
EOS 4. If money were no object where would you most like to eat?
Le Manoir Aux Quat Saisons, Great Milton, Oxford.
EOS 5. What is your secret to making the perfect omlette?
Good fresh eggs, a knob of butter, a splash of cream, whip, a good pan and finish in the oven to add height.
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Jim Perry - Head Chef The Alasia Cafe and Restaurant Weston-Super-Mare
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EOS 1. Who or what is your favorite produce/producer in Somerset?
West Country Fine Foods. Jim is a great all rounder chef, who loves producing wonderful dishes using game. West Country Fine Foods are exporters and importers of really good meat - especially wild meat.
EOS 2. When not eating your own food, where do you like to eat well?
The Fishworks. It's simple and fresh and done exceptionally well. Having the produce out in front of customers with a fishmonger on site adds to the whole experience.
EOS 3. Where would you like to be in five years time?
I love Somerset and would like to keep giving something back to where I live. I would love to own and run my own restaurant here in Somerset and specialise in local produce and wild meats.
EOS 4. If money were no object where would you most like to eat?
Jamie Oliver's Fifteen and any of Gordon Ramsay's restaurant, though not that fussed on the New York restaurant as I think it would be far too orientated towards the tourist.
EOS 5. What is your secret to making the perfect omlette?
Good seasoning and using cracked black pepper - the real stuff.
I always make sure my omlettes are soft in the middle when I fold them in the pan as the middle continues cooking through.
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Southern Italian Peposo.
It is served with a crusty bruschetta (bread). This is a gluten free dish, and we give our gluten free customers a gluten free bruschetta.
The dish is naturally dairy free too.
We use a very lean shin of beef. Jim will cut as much fat as possible from the meat, only keeping a little for additional flavour.
We also ask our butcher to keep the bone with it and Jim will de-bone the meat.
He will then use the bone to make a stock to add to the other ingredients for cooking.
We will place this meat in a deep oven dish and cover with a blend of crushed and whole pepper corns, pepperberry's (an Australian spice), course salt, rosemary, and an entire bottle of Chianti, the stock created from the bone of the meat is then poured over the meat.
The dish goes in the oven and is left to slow cook for 4 hours. Jim checks on it every 40mins to an hour, but will then leave to do its thing. We love when he makes this dish as it fills the restaurant with the most amazing aroma. You can imagine it.
When the peposo is done, it is taken from the oven, and Jim will pull the meat apart with two forks - which should take very little effort as the meat should just fall apart.
We credit our butcher - Havercrofts - with proving us with the most wonderful and delicate meats.
Jim is a very talented meat, fish and game chef, so this dish suits him to the ground.
I also enjoy this dish and talking about it, as it is a very traditional Italian hunter's stew with bread.
The most basic dishes from other countries can give the most amazing taste, and visual experience for our customers.
That is what The Alasia is about and what we continue to pride ourselves on.
The Peposo is a meat dish and it doesn't need to be served with any vegetables - just the bruschetta for soaking up the juices.
We recommend a bottle of our Bimbadgen Estate Shiraz Cabernet Merlot for £24.95 a bottle. Delicious!
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Herman Topuzoglu Chef Flavours Restaurant - Wellington
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EOS 1. Who or what is your favorite produce/producer in Somerset?
Tower Farm’s produce in Taunton especially their Oak Smoked Cheddar.
EOS 2. When not eating your own food, where do you like to eat well?
Jack In The Green near Exeter
EOS 3. Where would you like to be in five years time?
I would like to see business pick up and be more successful.
EOS 4. If money were no object where would you most like to eat?
El Bulli in Spain Ferran Adria is a genius.
EOS 5. What is your secret to making the perfect omlette?
A heavy bottomed pan, butter, fresh eggs and salt and pepper.
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FRESH STRAWBERRY CHEESECAKE
Fresh Strawberry Cheesecake
Serves 6
Ingredients
250g Mascarpone Cheese
100g Crème Fraiche
75g Icing Sugar
250g Fresh Strawberries
50g Unsalted Butter (melted)
1 Vanilla Pod
6 Digestive Biscuits
METHOD
Split the vanilla pod in half lengthwise, scrape the seeds into a bowl and add the cheese, crème fraiche and icing sugar. Mix together gently.
Add crushed biscuits to melted butter and sugar then line the bottom of individual mousse rings with the biscuit mixture.
Thinly slice enough strawberries to line the mousse rings.
Fill the rings with the cheese mixture, leveling the top with a warm palette knife to give a smooth finish.
Remove mousse rings carefully, garnish with reserved strawberries and serve.
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Somerset Specialties and Recipes
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