Karl Cheetham, Head Chef at our Brecon restaurant, recently presented at the Brecon Beacons Food Festival.
Showcasing his culinary talent; Karl put on a cookery demonstration creating a dish that definitely seemed to ‘wow’ the crowd.
We were honoured when asked to cook for an audience of festival-goers at this year’s Brecon Beacons Food Festival. Running for 20 years, this festival is shaped around the benefits of using local produce – a chance to celebrate the eclectic mix of food and drink producers we have on our doorstep in the Brecon Beacons.
The day accommodates over 60 exhibitors including a wide range of entertainment and some special appearances from celebrity and local star chefs alike – a great family day out, made even better by the event being free to attend.
Celebrating the best of local Beacon’s business, Head Chef Karl was delighted to present to a full house and be part of such a worthwhile event: “It was great to be invited to host a cookery demonstration at this years Brecon food festival. The turnout was great and everybody who tried the dish in the audience had nothing but good things to say – even those who said they didn’t like lambs kidneys before. It was a great opportunity and we’d love to return next year but for now, I’m delighted to share our recipe for the Penderyn Whisky glazed lambs kidney and organic broadbean orzo risotto.”
Full of flavour and locally sourced, this risotto starter is the perfect dish for the colder months to come. Impress your dinner-guests and serve them up one our Chef’s favourites.
Recipe to serve four people
- 6 lamb’s kidneys.
- Shot of Penderyn whiskey
- Splash of balsamic reduction
- 300g orzo pasta.
- 1 large shallot finely diced
- 1 clove of garlic
- 300ml chicken stock
- Handful of broad beans
- Handful of green beans
- Generous serving of butter
- 50ml serving of double cream
- Two handfuls of grated parmesan
Boil the orzo until soft – about 8 minutes (drain, refresh in ice cold water)
Cook your finely diced onion in butter, add the chicken stock. Reduce by half
Then add the orzo to the onion and stock – leave to cool
Melt butter in a pan, cut the green beans into 1cm pieces and then shell the broad beans
Add these both to the butter and sweat off for about 40 seconds to a minute
Add the cooked orzo to the beans, add parmesan and 50ml of double cream – cook this for 1 minute (to reduce the cream)
Heat some rapeseed oil in a pan – add kidneys (brown them on each side), season with salt and pepper. Add tablespoon of balsamic glaze then add the whiskey (this will flame so be careful)
Cook for about 20 seconds, take them off the heat and let them rest for a minute
Serve – Split the Orzo risotto into 4 deep bowls. Add the kidneys on top and finish with peppery rocket, grated parmesan & grated chestnut
If experimenting in the kitchen isn’t for you then why not visit one of the best restaurants in Brecon to sample the finest local produce, all cooked by our talented kitchen team.