3 Picnic-Perfect Recipes from Braxted Park Estate | My London Times

Maldon Smoked Mackerel and Rhubarb “Cream Tea”

Mackerel Spread:

• 10 Lambton & Jackson smoked mackerel fillets
• 75g clotted cream
• 20g dill
• 1 diced shallot
• 20g wasabi paste
• 5g cracked black pepper
• 5g Maldon sea salt

Peel and debone mackerel. Pulse in a processor with shallot, then blend in cream, wasabi, and seasoning. Fold in dill and chill before serving.

Lemon & Caper Clotted Cream:

• 300g clotted cream
• 20g Lilliput capers
• Zest and juice of 2 lemons
• 10g chopped parsley

Dry the capers, zest lemons, and fold all ingredients into the cream.

Pickled Rhubarb:

• 1kg rhubarb
• 200ml white wine vinegar
• 100g caster sugar
• 100ml water

Peel outer layer of rhubarb, then shave into ribbons. Boil vinegar, sugar, and water with peelings. Let cool, then pour over ribbons and leave to pickle for 24 hours.

Dedham Vale Beef Trim Scotch Egg with Beef Tallow & Horseradish Mayo

Ingredients:

• 200g braised Dedham Vale beef trim
• 2 boiled eggs (8 minutes, peeled)
• 2 whole eggs (beaten)
• 100g gluten-free flour mix
• 150g gluten-free breadcrumbs

Method:

1. Shape beef into two discs. Dust eggs with flour and place each on a disc.
2. Wrap beef around each egg, sealing tightly.
3. Roll in flour, egg, then breadcrumbs.
4. Deep-fry for 2 minutes until golden, then bake at 180°C for 4 minutes.

For the Horseradish Mayo:

• 300g rendered beef fat
• 100g confit garlic oil
• 75g fresh grated horseradish
• 240g pasteurised egg yolk
• 20g lemon juice
• 10g white wine vinegar
• 15g Dijon mustard
• 8g Maldon sea salt

Blend yolk, mustard, vinegar, lemon, and horseradish. Slowly drizzle in warm fat/oil mix while blending. Add cold water if needed to loosen. Serve in a ramekin with a watercress and cornichon salad.

Braxted Estate Sausage (and Bacon) Roll with Apple Ketchup

Ingredients:

• 500g Dingley Dell sausage meat
• 150g Braxted Park Bacon Chutney
• 50g Red Onion Jam
• 2 sheets puff pastry
• 1 whole egg
• Smoked Maldon sea salt (for garnish)

Method:

1. In a mixing bowl, combine sausage meat, bacon chutney, and red onion jam. Mix well and place into a piping bag.
2. Brush puff pastry with beaten egg. Pipe the sausage mix in a cylinder shape along one edge.
3. Roll the pastry over the filling, trim and crimp the edge, and brush the whole roll with egg wash.
4. Press the edge with a fork, trim again, and sprinkle with smoked Maldon salt.
5. Bake at 200°C for 18–20 minutes until golden. Rest for 10 minutes before serving.

For the Apple Ketchup:

• 6 large green apples
• 150g soft dark brown sugar
• 50ml cider vinegar

Roast whole apples at 180°C until the flesh caramelises. Blend with sugar and vinegar, strain through a sieve, and cool. Keeps for 1 month in the fridge or 3 months frozen.