Cookery Demonstrations with Valentine Warner Part 2

On Saturday 8th September we are proud to welcome writer and cook Valentine Warner to our 6th Festival of Food and Wine Raceday. Throughout the day, you’ll be able to watch Valentine at work as he cooks three delicious dishes, all of which can be cooked by yourselves at home.

The second recipe that Valentine will be cooking is

'Venison Curry'

Serves 4
A large handful of shaved dried coconut or 3 tablespoons unsweetened desiccated coconut
40g ghee or butter
2 small red onions, finely chopped
1 cinnamon stick (about 4cm long)
6 black peppercorns
2 garlic cloves, finely chopped
1 large thumb-sized piece of root ginger, peeled and finely chopped
1 teaspoon flaked sea salt
4 cloves
1 teaspoon fennel seeds
2½ teaspoons hot chile powder
1 teaspoon cayenne pepper
¼ star anise
½ teaspoon cumin seeds
1 teaspoon garam masala
3 tablespoons tomato purée
500g venison fillet (be it red, fallow, sika, roe or muntjac), cut into medium cubes
300ml coconut water or water
Juice of ½ lime
Shredded coriander leaves, to garnish
Serve with rice or naan bread

All his culinary masterpieces will be cooked using ingredients from the Food Stalls located around the Grandstand and wine connoisseurs Bibendum will be on hand to suggest suitable wines to accompany these tasty recipes.
To see how this tasty dish is made, visit the Cookery Demonstration area on the day. Tickets from £18pp, to book call 0844 346 3000 or visit ascot.co.uk.

Cookery Demonstrations with Valentine Warner

On Saturday 8th September we are proud to welcome writer and cook Valentine Warner to our 6th Festival of Food and Wine Raceday. Throughout the day, you’ll be able to watch Valentine at work as he cooks three delicious dishes, all of which can be cooked by yourselves at home.

Over the coming weeks we will be providing you with a sneak preview of the 3 recipes that Valentine will be cooking and today’s recipe is

‘Crayfish or Langoustines with hazelnut and Pastis butter’

Serves 2-4

30 signal crayfish
Lemon wedges, to serve

STUFFING

A large handful of shelled hazelnuts
1 lemon
A large handful of picked parsley leaves
1 big ripped handful of slightly stale,good rustic bread
125g butter, cut into small cubes
2 good garlic cloves, peeled
A good splash of pastis
Large-flaked sea salt and a big grind of black pepper

All his culinary masterpieces will be cooked using ingredients from the Food Stalls located around the Grandstand and wine connoisseurs Bibendum will be on hand to suggest suitable wines to accompany these tasty recipes.

To see how this tasty dish is made, visit the Cookery Demonstration area on the day. Tickets from £18pp, to book call 0844 346 3000 or visit ascot.co.uk.