Food and wine go together. And in the spirit of togetherness, we’re thrilled to be supporting our friends and partners in hospitality as they move towards reopening their doors to guests.
Our OPEN KITCHEN series features recipes, wine pairings and video tutorials from the home kitchens of some of the country’s most exciting chefs.
We hope you enjoy these small bites of culinary creativity. Try the recipes at home and share with us on Instagram.
Moor Hall’s Chef Patron Mark Birchall has released a recipe for his Rhubarb and Meadowsweet Fool for you to try at home - a wonderful, summery treat to enjoy with a bottle of Gusbourne Rosé 2016.
The Barn has already reopened and the main Moor Hall Restaurant with Rooms is reopening on 16th July, so make sure to get your booking in soon!
Moor Hall is located in Aughton, West Lancashire, set in five acres of beautiful gardens, with views to the south over a beautiful lake, said to be the remains of a medieval moat. Here you’ll find Mark Birchall's award-winning, two Michelin star Restaurant with seven unique, luxurious bedrooms and The Barn at Moor Hall – Mark Birchall's neighbourhood restaurant.
Rhubarb & Meadowsweet Fool
- 10g dried meadowsweet (or one vanilla pod)
- 225g milk
- 150g egg yolk
- 80g caster sugar
- 150g honey
- 4 gelatine leaves
- 650g whipping cream
- 250g Rhubarb (or your choice of fruit)
- 80g Caster Sugar
- 100g Flaked Almonds
For the Meadowsweet Mousse
- Heat the milk up in a pan to just under boiling. Remove from the heat and add the meadowsweet. Allow this to infuse for 10 minutes. If using vanilla instead, cut the pod in half. Scrape the seeds and use both the seeds & the pod instead of the meadowsweet to infuse
- To make the anglaise, pass the milk through a sieve into a saucepan. Then, add the egg yolk, sugar and honey and cook on a low heat to 75°c or until the mixture thickens and leaves a clear path on the back of a spoon when a finger is drawn across (about 5 minutes – do not boil)
- Whilst cooking the anglaise put the gelatine leaves in a bowl with cold water to bloom
- Once cooked remove from the heat, add gelatine leaves and mix well. Put the mixture in a bowl and chill in the fridge
- When the anglaise is cool add the cream into a separate bowl and whisk to soft peaks. Add one third of the whipped cream to the anglaise and fold in. Then add the rest of the cream making sure you don’t overmix
- Put the finished mousse in the fridge to chill until serving
For the Rhubarb or Fruit Jam
- Wash and dry the rhubarb or fruit then chop off the top and bottoms
- Cut into 1cm size pieces
- Add to a saucepan with the sugar
- Cook on a low heat for 10 minutes until the rhubarb/fruit is soft and sweet
- Put the mixture in the fridge until cold
To arrange the Fool
- Put 1 tablespoon of rhubarb/fruit jam in the bottom of each glass or bowl. Then add 2 tablespoons of meadowsweet/vanilla mousse. Repeat the process so you have two layers
- On top add a few flaked almonds to finish
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