Llansantffraed Court has two red rosettes from the AA. Check out their website for the full dining experience. Here’s a recipe from Head Chef Steve Bennett. Proprietor Mike Morgan will be co-hosting Great Welsh Restaurant Taster dems in St Michael’s Centre over the festival weekend.
BEETROOT CURED SALMON
1 large raw beetroot, peeled and sliced
70g seasalt (halen mon is my preferred salt)
70g demerera sugar
2 tblsp cracked black pepper
3 juniper berries
1 bunch of fresh dill
Puree all ingredients, then pour onto a 500g piece of salmon fillet (laid on cling film in a large tray with 5cm depth sides) wrap well in the cling film, then cover with another tray and marinate for 24-48hrs in the fridge.
After this time wash the marinade off, and pat dry with kitchen towel. Spread with a little(or a lot if you like!) wholegrain mustard, and then another bunch of chopped dill.
Re-wrap in cling film and rest for an hour in the fridge.
When ready to serve, slice finely with a sharp knife, and serve with potato salad, cucumber ribbons and a little olive oil.
8oz soft cream cheese
1oz caster sugar
1 vanilla pod (or a few drops of a good vanilla extract)
1/2 pint double cream (lightly whipped to a ‘ribbon’ stage)
beat the cream cheese and sugar together until fully incorporated
then fold in the semi whipped cream,again until the mix is fully incorporated and smooth.refrigerate for at least 1 hour
4 punnets blueberries, washed
6oz caster suger
Bring the water and sugar to a gentle simmer until the sugar is dissolved. Add 1/2 the blueberries, and cook until the fruit is soft, and the syrup has gone a rich blue/purple colour.
Using a hand blender, puree together until smooth. While still warm, pass through a sieve to get rid of any lumps and pour over the remaining blueberries.
Cover with cling film, and leave to cool.
When parts 1 and 2 are made and chilled, assemble in glass tumblers (one per person), with broken biscuits in the bottom of the glass (shortbread are my favourite), two scoops of part 1 (using an ice cream scoop and hot water), then a couple of spoons of part 2. as an extra finish, why not top them off with some ‘popping candy’ from the local sweet shop?