Richmond House Recipes



Not blowing our own trumpet, but guests frequently ask for recipes for things they've enjoyed here at the B&B. There are no family secrets, and we're not precious about keeping them to ourselves, so here are a selection of the most popular.....
Richmond House's Overly Complicated (but worth every ingredient) Mushrooms.......

This is all our own idea. The ingredients go into the pan in the following order, and the quantities are a little bit 'Jamie', so you can adapt it to suit your personal taste!


Dollop of olive oil (about 1tbsp)
Wedge of butter (about 25g)
1/2 tsp Swiss bouillon powder (reduced salt)

Sliced mushrooms of your choice (we like organic closed cup chestnut)
Chopped fresh parsley (about 1tbsp)
Chopped fresh basil (about 1tbsp)
1 tsp dried tarragon
Grated zest of 1/4 lemon
Salt
Pepper

Heat the oil and butter to a medium temperature before gently stirring in the bouillon powder, then simply add the other ingredients, increase to a higher temperature and cook for about 10 mins, moving the mushrooms gently about the pan to make sure they're all evenly coated and cooked.
Buttermilk Pancakes

All credits to Delia Smith! This recipe is from 'How to Cook' Book One, and the link to Delia Online is provided below.

The great thing about this recipe is that it's very easy to adapt to smaller sizes. The recipe below would make three of our breakfast servings, creating nine delicious pancakes. For vegetarians, replace the lard with sunflower oil.


120 ml buttermilk
150 g plain flour
1/2 level tsp baking powder
3 large eggs, beaten
25 - 50 g lard / sunflower oil

First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3 fl oz (75 ml) cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.

Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.


Follow this link for the Full recipe on Delia Smith Online

Topping Options for Pancakes: Bananas in a cheeky sauce

I first saw this idea in an Annabel Karmel recipe book for babies and toddlers, and adapted it for a real breakfast treat!

1 banana, sliced into rings
25g butter
approx 1/2 tsp cinammon (adjust to taste)
approx 100 ml fresh orange juice
Splosh of maple syrup (optional)


Melt the butter in a small frying pan over a medium heat.
Add the bananas and gently sautee for around 2-3 minutes
Sprinkle with cinammon (to taste), and gently toss the bananas
Cook for around 1 minute
Add the orange juice and increase the heat.
Reduce down to a lovely sauce - usually takes about 2-3 minutes.
Add the maple syrup to taste.

Use a slotted spoon to remove the banana mix from the pan, and layer on top of the pancakes. Spoon a little of the juice over the pancakes, and serve the remainder separately - that way the pancakes don't go soggy.
Topping Options for Pancakes: Veggie Heaven

Layers of savoury loveliness, which I made up myself.

These pancakes are served in a stack, with each pancake separated by a layer of vegetarian delight! I only have four hobs at Richmond House, so this is a tricky one when combined with other orders. Luckily the slow-roasted tomatoes are in the oven. I'll just give an overview of the cooking sequence - let me know if you'd like more detail.

For the spinach layer:
Washed and dried baby spinach
knob of butter
a knife edge of Swiss bouillon stock powder
fresh mint leaves, torn

For the mushroom layer:
Richmond House mushrooms (see ingredients and cooking instructions above)
25-50g Philadephia soft cheese

For the tomato layer:
Richmond House slow-roasted tomatoes (see ingredients and cooking instructions above)


Top tip: Preparation is all, for this dish, so:

  • Make sure your tomatoes are pretty much ready to serve

  • Mix up your pancake batter

  • Have all your ingredients ready for the mushrooms, and start to heat the frying pan with the oil and butter

  • Start to heat the sunflower / vegetable oil in a frying pan, ready for the pancakes - it needs to be really hot by the time your ready to cook the batter

  • Gently heat the butter in a saucepan, ready for the spinach - this will only take about 5 minutes to wilt and cook nicely

Get your mushrooms going following the basic recipe above - all ingredients into the oil and butter and given a good shake to mix. Cook for about 7-8 minutes, then:

Pop the washed and dried spinach into the melted butter, add the torn mint, tiny sprinkle of bouillon, dash of salt and pepper, shake to cover, lid on, leave to cook gently for 5 mins - stir occasionally

Turn down the heat on the mushrooms, add a dollop of Philadelphia, and gently mix in with a spatula. Keep an eye on this while you

Cook your pancake batter - I use a metal tablespoon to drop three servings in a frying pan. You know to turn them when the top 'bubbles'

Take your tomatoes out of the oven

Once you've flipped your pancakes, you have about 1 1/5 minutes to get everything ready to serve.....

  • Base pancake
  • Layer of spinach
  • Pancake
  • Layer of oozy, creamy mushrooms
  • Last pancake (probably at a jaunty angle, as the fillings make it difficult to stack!)
  • Scattering of lovely tomatoes

Garnish with basil