Thomas Hardy Resource Library





Dorset Recipes

CREAMED GARLIC MUSHROOMS

An old fashioned English dish from the old fashioned Cromwell House Hotel in Lulworth Cove. Team it with some bread and a salad for a light supper

2 SERVINGS
¼ cup (½ stick) butter
10 ounces large mushrooms quartered
2 garlic cloves, finely chopped
1 tablespoon all purpose flour
1 cup milk
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley

Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until deep golden, about 15 minutes. Add garlic; sauté 30 seconds. Add 1 tablespoon flour; toss to coat evenly. Add milk and cream and bring to boil, stirring constantly; simmer until thick, stirring often, about 8 minutes. Season with salt and pepper. Mix in parsley. Serve hot.

LEEK-STUFFED CHICKEN BREASTS WITH RED BELL PEPPER SAUCE

This elegant entree comes from Mortons House Hotel in Corfe Castle

4 SERVINGS
2 tablespoons (1/4 stick) butter
¼ cup finely chopped shallots
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
2 ¼ cups chicken stock or canned low-salt broth
½ cup dry white wine
1 7-ounce jar roasted red bell peppers, drained, chopped

2 tablespoons olive oil
1 cup finely chopped leeks (white and pale green parts only)

4 skinless boneless chicken breast halves

Melt butter in heavy medium skillet over medium-low heat. Add shallots; sauté until tender, about 5 minutes. Mix in tarragon. Add ¾ cup stock and wine; boil until mixture is reduced to 1/3 cup, about 6 minutes. Add roasted peppers; bring to simmer. Puree mixture in blender. Season with salt and pepper. Set sauce aside. Heat oil in heavy large skillet over medium-low heat. Add leeks and sauté until tender, about 10 minutes. Season with salt and pepper. Cool.
Using small sharp knife, make deep horizontal cut in each chicken breast. Fill each breast with 1/4 of leek mixture Skewer openings closed with toothpicks. Bring 11/2 cups stock to simmer in heavy medium skillet. Add chicken, cover and simmer until chicken is cooked through, turning once, about 12 minutes
Bring bell pepper sauce to simmer, thinning with some poaching liquid if necessary. Spoon onto plates. Drain chicken; slice and fan atop sauce.

PORK CHOPS WITH ONIONS, SAGE AND APPLESAUCE

At The Mansion House in Poole, they serve this with a baked breadcrumb dressing.

4 SERVINGS

2 large Golden Delicious apples, peeled, each cut into 8 wedges
1/2 cup water
2 tablespoons (or more) sugar
4 whole cloves

6 tablespoons (3/4 stick) butter
1 medium onion, finely chopped

1-inch-thick center-cut pork loin chops
1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned broth
1 ½ tablespoons minced fresh sage or
1 ½ teaspoons dried rubbed sage

Combine apples, water, 2 tablespoons sugar and cloves in heavy medium sauce-pan. Stir over medium-low heat until sugar dissolves. Cover; cook until apples are tender, about 12 minutes. Discard cloves. Using fork, coarsely mash apple mixture. Taste, adding more sugar if desired. Simmer until thickened, stirring occasionally, about 5 minutes.
Melt 4 tablespoons butter in medium skillet over medium heat. Add onion; sauté until golden, about 10 minutes. Season with salt and pepper. Set aside.
Melt 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet sauté until brown and cooked through, about 8 minutes per side. Transfer to platter; tent with foil. Add both stocks and sage to skillet; bring to boil, scraping up any browned bits. Boil juices until reduced to 1/3 cup, about 10 minutes.
Meanwhile, rewarm onion mixture, stirring occasionally. Rewarm apple-sauce, stirring occasionally. Divide onion among plates. Top with pork. Spoon pan juices over pork and serve with applesauce alongside

STRAWBERRY-RHUBARB CRISP

Here's a tempting spring dessert from the Riverside Restaurant in West Bay.

8 SERVINGS

TOPPING

1 ½ cups all purpose flour
1 cup old-fashioned rolled oats
1 cup packed golden brown sugar
1 teaspoon ground mace
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1 cup chopped toasted hazelnuts

FRUIT

4 cups ½-inch pieces fresh rhubarb or one 20-ounce package frozen rhubarb, thawed, drained, cut into ½-inch pieces
4 cups strawberries, hulled, halved
½ cup sugar
1 tablespoon cornstarch
2 tablespoons Cointreau or other orange liqueur

Vanilla ice cream

FOR TOPPING: Mix first 4 ingredients in large bowl. Add butter and rub mixture with fingertips until small moist clumps form. Mix in hazelnuts.

FOR FRUIT: Preheat oven to 400° F. Mix first 5 ingredients in large bowl. Transfer fruit mixture to 13x9x2-inch glass baking dish. Sprinkle topping over. Bake until fruit bubbles and topping is golden brown, about 45 minutes. Cool slightly. Serve with ice cream.






Comments and contributions are welcome. Send e-mail to mws@ripco.com.
Copyright 1995-201 Mark Simons, except as noted. All rights reserved. Reproduction is prohibited without permission from the author(s).