Stuart White, Head chef at the Courtyard restaurant and Apple Tarte Tatin with Apple Parfait recipe

PUBLISHED: 17:03 19 August 2011 | UPDATED: 19:52 20 February 2013

Stuart White,  Head chef at the Courtyard restaurant

Stuart White, Head chef at the Courtyard restaurant

Stuart White, Head chef at the Courtyard restaurant, Ox Pasture Hall Country House Hotel, Scarborough and his recipe for Apple Tarte Tatin with Apple Parfait

The Courtyard restaurant at the four-star Luxury Ox Pasture Hall has just been awarded 2 AA Rosettes for its fabulous food. Head chef Stuart White has worked in some of the UKs finest restaurants and is now building a reputation for cooking exceptional food.

His cooking is attracting foodies from all over Yorkshire and the UK to sample his take on modern British food. The 2 AA Rosettes he was recently awarded now puts Ox Pasture Hall equal with the culinary giants in York and Helmsley (Star Inn Harome which as 2-AA Rosettes and the Feversham Arms which also has 2 AA Rosettes).

Ox Pasture Hall is the first hotel or restaurant in the Scarborough area that have held 2 AA Rosettes and Stuart intends to build on that.

The new team of award winning chefs have a strong Michelin and Three AA Rosette plus background and previously worked at well known restaurants such as the Devonshire Arms at Bolton Abbey, Swinton Park, Masham, Seaham Hall, County Durham, Gleneagles, Perthshire and the multi-award winning restaurant at the Chester Grosvenor Hotel.


Stuart says: This is just the start. My team in the kitchen intend to put
Scarborough on the culinary map. I have worked at some of the top UK Michelin star restaurants, including the Devonshire Arms at Bolton Abbey, Gleneagles and the Chester Grosvenor Hotel. Our ambition is to achieve the same recognition.


When in season Stuart loves to cook lamb (which is in season at the moment). One of his signature dishes is a trio of lamb, which includes herb crusted rack of lamb, braised rump of lamb and lamb and kidney faggot, accompanied with sweet potato dauphinoise, butternut squash puree and courgette parcel.

Ox Pasture Hall Country House Hotel is the perfect choice for wining and
dining in the Scarborough area, with some of the freshest seafood on the
Yorkshire coast. As well as the fine selection of seafood, Ox Pasture Hall
also serves an excellent array of meats, such as Yorkshire lamb, beef, pork and game, sourced from some of the best suppliers in the area. Vegetarian dishes are also available.

Ox Pasture Hall is one of todays new breed of luxury country house hotels, something different, fresh, very romantic, yet oozing rustic style and charm. The hotel and restaurant is located in 17 acres of its own landscaped grounds in the magnificent North York Moors National Park, yet is only two miles from the seaside resort of Scarborough.

Ox Pasture Hall Country Hotel & Restaurant, Lady Ediths Drive, Scarborough, North Yorkshire.
Tel: 01723 365 295
www.oxpasturehall.com

Apple Tarte Tatin with Apple Parfait



INGREDIENTS & METHOD


Tatin - allow one apple per person


Top and tail the apple, then peel the apple vertically, keeping equal distance from the core to the outside. Then cut out the apple core with
a corker and pack with sultanas.


Place in a pan and cover with water adding the juice of half a lemon with a little sugar, just to sweeten the water. Bring to the boil, remove from the heat and sit to one side for 5 minutes.


Remove from the water and put in the fridge until needed.


Peel and core six apples. Cut into equal size pieces and place in a pan. Add a little sugar and 300ml of apple juice and cook until a soft puree.


This is the base for the pannacotta, parfait and plate garnish.


Parfait


Cut out a triangle with baking parchment. The base of the triangle is to be 28cms long and the two sides of the triangle are to be 20cms long.


Fold the triangle into a cone and staple to hold the cone in place. Stand the cone in a deep dish filled with flour.


Half whip half a litre of double cream. Make a sabayon with five pasteurised egg yolks and 100g of sugar. Fold in the cream and the juice of half a lemon then fold in the apple puree to the desired taste. Pipe into the paper cones and freeze for 12 hours.


To Serve

Cut out 10cm rings of puff pastry and wrap around the poached apples.


In a 10cm roasting tin or Yorkshire pudding tray place a knob of butter and cover the bottom with Demerara sugar. Place the apple on top
with the open side down and bake for 15-20 minutes on 175 degrees.

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