MENU dorset issue 10 | Page 51

Summer breakfast at the Yeo Valley Canteen gets a little bit special with Chef Paul Collins ’ creamy take on the Anglo-Indian classic
Set yourself up for the day with breakfast from the Yeo Valley Canteen at Valley Fest

KEDGEREE

Summer breakfast at the Yeo Valley Canteen gets a little bit special with Chef Paul Collins ’ creamy take on the Anglo-Indian classic

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You know their delicious yoghurts and dairy produce , of course . But you might not know that Yeo Valley also boasts one of the finest staff canteens in the world . Overlooking the eponymous – and rather gorgeous – valley at their Somerset HQ , it ’ s the epitome of local , seasonal and sustainable , with an organic , ethical menu . They very generously opened the canteen to the public a few years back and it ’ s now serving breakfast from 9am on weekdays . As well as a selection of yoghurt and homemade granolas , there ’ s also a wide variety of cooked dishes to choose from . The Yeo Valley team ’ s favourite is kedgeree , crafted by Chef Paul Collins . If you ’ d like to pay a visit to the canteen and sample a tasty breakfast with a stunning view , give them a call on 01761 461425 . Booking is advisable .
You can also join the Yeo Valley Canteen on 2nd-4th September at this year ’ s Valley Fest , where they ’ ll be serving breakfast on Saturday and Sunday from 8am-4pm . The festival is all about food and celebrating the land , so there ’ s a midnight feast planned for Saturday night and a communal Sunday lunch on a huge picnic blanket cooked by some of the most famous chefs to come out of the South West .
On the festival ’ s Chew Stage the lovely people from the Yeo Valley Canteen will be cooking up a storm alongside chefs , butchers , farmers and local producers . There ’ ll even be cow milking classes , if that tickles your fancy .
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Step 1

Braised Rice

Serves 4 Ingredients
150g rice 50g olive oil
100g diced onion 1 garlic clove 1 star anise 1 bay leaf 2 cloves
300ml vegetable stock
Method
Sweat off the diced onion in the oil and add the garlic clove cut in half . Add the rice , then the star anise , bay leaf and cloves .
Cover in the hot stock , stir and cover with tin foil , and place in the oven for 12 minutes on 180˚C / Gas mark 5 .
Step 2

Curry Sauce

Ingredients
40g olive oil 150g diced onion 20g curry powder
2 cloves of garlic , crushed 500ml vegetable stock
150ml Yeo Valley double cream
Method
Sauté off the diced onion in the olive oil until softened , add the curry powder and garlic and cook for a further minute .
Add the stock and bring to the boil .
Add the double cream and bring back to the boil . Check for seasoning and then place into a container until required .
Step 3

Putting it all together …

Ingredients
Braised rice Curry sauce
500g smoked haddock ( skinned and filleted )
4 poached eggs 150g baby spinach – washed and roughly chopped Salt & pepper
Method
Bring the sauce to the boil and add the prepared fish . Allow the fish to simmer in the sauce for 3-4 minutes . Remove from the stove and allow the fish to finish cooking in the sauce . Add the chopped baby spinach at the very last minute . You could add the hot cooked rice to the sauce if you wish , or serve separately on the plate and then serve the red curry sauce over the top . If you are going to serve the two components apart , check that the rice is piping hot and turn out onto warm plates – the fish should be cooked in the sauce now , so spoon that out carefully onto the rice . Serve with a hot , seasoned , poached egg on the top .
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