Chef Of
The Month

Chris Bailey – Rathfinny Tasting Room

Chris Bailey, Head Chef trained at Westminster College, has worked in some of the top restaurants in London and Spain which culminated in being awarded a Michelin Star at The Black Rat in Winchester. Inspired by all things seasonal and local to Sussex, Chef Chris Bailey joined the Rathfinny team in April as head chef in the Tasting Room.
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Rathfinny Tasting Room

Overlooking the spectacular Rathfinny Wine Estate

The Tasting Room is situated within the Sussex Heritage Award-winning Winery, with panoramic views of the Vineyard and the beautiful South Downs. Led by chef Chris Bailey, the Tasting Room restaurant offers dining from a menu of seasonal, modern British cuisine that changes on a regular basis.

http://www.rathfinnyestate.com

Rathfinny Tasting Room

Overlooking the spectacular Rathfinny Wine Estate

The Tasting Room is situated within the Sussex Heritage Award-winning Winery, with panoramic views of the Vineyard and the beautiful South Downs. Led by chef Chris Bailey, the Tasting Room restaurant offers dining from a menu of seasonal, modern British cuisine that changes on a regular basis.http://www.rathfinnyestate.com
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Recipe Of
The Month

Serves: 6
Panna Cotta with Kirsch Infused Cherries and Honey Madeleines
This is a lovely seasonal panna cotta made from Cherry blossom that we source from Namayasai farm in Lewes. It has an amazing floral almond flavour and is obviously incredibly seasonal. The cherries we preserve in Kirsch from last summer but they can be bought in jars in good supermarkets.
Ingredients

PANNA COTTA

125g Caster Sugar

125mls Water

50g Cherry Blossom

3 large Gelatine Leaves

100g Milk

750mls Double Cream

  

HONEY MADELEINES

8 large Eggs

240g Sugar

60g Soft Brown Sugar

360g Butter

60g Sussex Honey

360g Self Raising Flour

Pinch Salt

20g Baking Powder

 

KIRSCH MARINATED CHERRIES

100g Griotine Cherries

75mls Kirsch

1 large Gelatine Leave

 

30g Hazelnuts

Red Butterfly Sorrel

Method

 For the Panna Cotta:

  • Bring the sugar and water up to the boil for one minute, cool to 81C and pour over the cherry blossom in a bowl and cover with cling film.
  • Leave this to infuse over night before passing off through a muslin cloth or fine sieve. 
  • Soften the gelatine in cold water for 5 minutes and then melt in the milk by warming gently.
  • Add the cream and cherry blossom syrup to the pan and mix over the heat for one minute. 
  • Pour into individual ramekins set on a tray to chill overnight covered.

For the Madeleines:

  • Make the madeleine mix by whisking the eggs and sugar till doubled in volume.
  • Melt the butter till soft and add the honey. Chill until cool.
  • Add the chilled butter mix then sift the flour, salt and baking powder and fold in by hand.
  • Spoon into a piping bag. 
  • Pipe into greased and floured madeleine moulds.
  • Bake the madeleines in a greased madeleine tray at 180c for 6 minutes for small cakes or 10 minutes for large

For the Cherries

  • Halve the griotine cherries, reserving the liquor.
  • Soften the gelatine in cold water and then warm with a little of the kirsch and then mix with the remaining kirsch.
  • Mix into the cherry liquor and allow to cool but not set. 
  • Pour the kirsch jelly over the set panna cotta and leave to set for at least an hour. 

To Serve:

Place the panna cotta ramekin in the centre of each plate. Place the madeleines on the side of the serving plate.Place the madeleines on the side and yop the panna cotta with the reserved cherry halves, roasted hazelnut halves and red sorrel leaves.

 

 

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