Corn Beef Hash Cake with a Creamy Chive Sauce


Corn Beef Hash Cake with a Creamy Chive Sauce
Corn Beef Hash Cake with a Creamy Chive Sauce
If you ask Colin Ombler what’s
the secret to the Bell’s Success He will tell you there is no secret, it’s a
recipe, containing generous amounts of
passion, commitment and dedication, add to
that high quality locally sourced ingredients,
served in a friendly, unpretentious and
relaxed atmosphere, and you’re well on
the way…
Of course, that is only part of the story, we
have a dedicated, hard working and
committed team; most of whom have been
with us for a number of years, the average
time the six strong Brigade in the kitchen
have been together at the Bell is almost 9
years. This is a key factor in the continual
consistency our customers regularly
comment on.
Arnault Bouyssou, in the picture is our Sous
Chef and has been with The Bell for 9 years,
and although a Chef for some 20 years, as
part of his dedication recently returned to
Stratford College to further develop his
knowledge level, as Arnault says “food is a
science & understanding it, can help you
achieve great results” The Chefs all have
their relevant qualifications, with one holding
a BSC in food studies, but more than that it
is their continual striving for improvement
that keeps The Bell where it is!
Course: Starter
Complexity: Medium
Cooking Time: 1 Hour
Servers: 4
2. Add a pinch of sea salt to the egg white,
beat with a whisk and mix with the grated
potato and herb mixture; season with sea
salt and freshly milled pepper.
3. Pat out a quarter of the mix in a circle
larger than the cube of corn beef. Place corn
beef and 25g of cheese in the middle, fold
over the potatoes and pat into a circle.
Repeat 4 times. Deep fry at 160ºC degrees
until golden brown.
Hash Cake
4 Maris Piper potato
1 egg white
8oz of corn beef
(use your local butcher)
100g of grated mature cheddar cheese
2tsp of chopped chives
2tsp of chopped parsley
1 pinch of sea salt
4 sprigs of flat-leaf parsley
2 shallots finely diced
50g of butter
250ml of dry white wine
400ml chicken stock
200ml double cream
4tsp of chopped chives
1. Leave the potatoes in their skins
and cook in boiling water for 10
minutes so that they are still firm. Drain
and peel. Grate the potatoes into a
bowl and mix with half the herbs.
4. Add shallots to pan with the white wine,
place on heat and reduce white wine to a
syrup. Add chicken stock to pan and reduce
by half.
5. Pour the double cream into white wine
reduction and reduce until it coats the back
of spoon.
6. Remove from heat and add the chives,
check seasoning.
7. Serve the hash browns
with the creamy chive
sauce. Serve with large
sprigs of flat leaf
Try our Corn Beef
Hash Cake! It’s on our
Christmas menu this