Recipes

Vale-House-Kitchen-Hot-Smoked-Trout

Cured and Smoked Trout

We are very fortunate to catch the odd fresh trout or two, especially when teaching our guests on the Beginners Fly Fishing Courses. Much as they are delicious simply wrapped in foil, stuffed with a few herbs, butter and a drizzle of white wine and roasted in an oven for 20 minutes or so, we often like to fillet, cure and hot smoke them. This gives them that little extra depth of flavour and some extra versatility on the cooking…

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Vale House Kitchen wild-garlic-pesto

Wild Garlic Pesto

Wild garlic is one of those delightful plants that makes spring foraging a real treat. We use it for all sorts of things here at VHK – soup, soda bread, even preserving it with salt, but this pesto recipe is one of our favourites. You can use pine nuts instead of sunflower seeds, but please give the sunflower seeds a chance. It is delicious on pasta, works wonders as a simple dip and makes a slightly dull sandwich sing. Go…

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Vale-House-Kitchen-Buttermilk-Scones

Buttermilk Scones

Heres a great recipe from our fantastic tutor Kieran Lenihan. These scones are always a real favourite on our Beginners and Family Cookery Days. Please give them a try. Makes 5-6 225g self-raising flour, preferably organic ¼ tsp salt 50g slightly salted butter cut in small pieces 25g golden caster sugar 125ml buttermilk 4 tbsp full-fat milk A little extra flour for dusting. Strawberry jam and clotted cream, to serve Preheat the oven to 220C/gas 7/fan 200C and lightly butter…

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Vale-House-Kitchen-Soda-Bread

Soda Bread

Heres a great quick recipe from our fantastic tutor Kieran Lenihan. A favourite on both our Beginners and Family Cookery Courses. You should never be without some fresh bread in the house and this recipe guarantees exactly that. Soda Bread 6oz self raising flour (wholemeal)
 3oz plain flour
 3oz seed & grain bread flour
 1/2 teaspoon salt
 1/2 teaspoon bicarbonate of soda
 1/2 pint buttermilk Pre heat oven 400f/200oc/gas 6
. Put the flour, salt, bicarbonate of soda in a mixing…

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Venison-Fajitas

Venison Fajitas

People often feel a little intimidated by venison feeling that it is a meat that needs stewing for a few hours before eating. This couldn’t be further from the truth. Heres a quick and easy recipe by Tim Maddams that will have you eating delicious fajitas in no time at all. Venison Fajitas: Venison, Onion, Chilli, Coriander seeds, Cumin seeds, Caraway seeds, Smoked paprika, Garlic. Natural yoghurt, Winter leaves, Fresh coriander. For the Tortillas: Take a handful of white spelt…

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