Recipes from the Red Barn, Lingfield

PUBLISHED: 11:40 30 October 2009 | UPDATED: 16:07 20 February 2013

Recipes from the Red Barn in Lingfield

Recipes from the Red Barn in Lingfield

Head chef at Lingfield's Red Barn, Christopher Reeves reveals a few of his favourite pub recipes

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Head chef at Lingfield's Red Barn, Christopher Reeves reveals a few of his favourite pub recipes

Recipes from the Red Barn, Tandridge Lane, Blindley Heath, Lingfield, RH7 6LL: 01342 830820

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Tart of goat's cheese, spinach and red onion

For a 10 inch tart use 300gm of short crust pastry
200 gm goat's cheese
2 each onions
100 ml red wine
2 each eggs
400 ml double cream
200 gm sweet potato
100 gm spinach (cooked)

  • Take your sweet potato peel and dice them and boil for 3 minutes in salted water and then drain them and reserve to one side.

  • Roll out the pastry until it is about 5mm thick and then place in cool place for about 15 minutes to rest (make sure it is big enough to line the tart ring)

  • Now line your tart/flan ring with the rolled out pastry and now bake blind (cover the pastry with grease proof paper make sure it over laps and fill with rice to keep it flat)in a moderate oven (150oc) until golden and crisp.

  • Peel and thinly slice onion and cook very gently in a knob of butter for 20 minutes until soft, then add the red wine and reduce until nearly all evaporated and then remove from heat and leave to one side to cool.

  • Mix the cream and eggs together and salt and pepper to taste.

  • Next fill your tart base, spread the onion mix in the bottom of the tart then sprinkle the sweet potato over the onion followed by the cooked spinach followed by goat's cheese which you will crumb(break into small pieces and sprinkle.

  • Now pour the cream mix over the filling and then place in oven (120oc) and cook for about 20 minutes or until the mix is set.

  • Allow to cool slightly before cutting and serving.

Roast breast of corn fed chicken, gratin potatoes and fennel

For the potato gratin
1 kg peeled desire potatoes
600 millilitres double cream
600 millilitres milk
3 each cloves of garlic
200 grams grated cheddar
Thyme, bay leaf and seasoning

  • Bring the milk, cream, chopped garlic, thyme, bay leaf and some seasoning to the boil and simmer for about 5 minutes to reduce slightly and to infuse the flavours.

  • Use a suitable oven proof dish to cook this in.

  • Pass the cream mix to remove the garlic and herbs.

  • Slice your potatoes with a Japanese mandolin and lay in layers into the dish adding the cream in between the layers as you to use all of both up.

  • Now cook in an oven at 160 oc for 30-40 minutes, then add the grated cheese turn down the temperature to 140oc and return to the oven for a further 20 minutes.

  • To check when it ready take a round ended knife and push it in to the potatoes if it goes in easily without resistance it will be cooked and should have lovely golden colour.

  • Leave to one side to slightly cool.

Chicken and fennel

8 each corn-fed chicken breasts with wing bone on and skin
2 each large bulbs of fennel

  • Take the fennel bulbs and cut into 4 equal wedges next place into salted boiling water for about 4 minutes and then remove keep to one side.

  • Take the chicken breasts place skin side down in oven tray lined with grease proof paper and add the fennel wedges and place in oven 160oc and cook for 25 minutes.

  • When cooked (firm to the touch) remove from the oven season and allow to stand for a few minutes before serving.

  • To serve scoop out the potato gratin and place on the plate, slice the chicken breast through the middle and place on the plate along with the roasted fennel add sauce and away you go enjoy.

Eton mess

1 pack meringues (waitrose are the best) 8
750 millilitres double cream
150 grams castor sugar
250 grams strawberries
400 grams raspberries
200 millilitres raspberry coulis

  • First whisk the cream with the sugar until soft peak store in fridge until needed.

  • De-husk the strawberries and check raspberries are clean and cut strawberries in to quarters.

  • Break up the meringues in to mouth size pieces.

  • Now combine all apart from the coulis, when doing so do not over mix but make sure that the raspberries get broken up.

  • Spoon in to individual glasses or one large bowl and spoon the coulis over as spooning in the mix.

The Red Barn also hosts a monthly farmers' market, which is held on the first Saturday of each month

For more great ideas for places to eat out in Surrey,

check out Surrey Life's most recommended restaurants

in our online review archive

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