James Martin to appear at Ascot Festival of Food and Wine Raceday
Published: 5 Sep 2013 09:300 comments
James Martin, the TV chef known for both his cooking shows and appearance in Strictly Come Dancing will be coming to Ascot on Saturday (September 7) for the Festival of Food and Wine Raceday at Ascot Racecourse.
Never one to stop cooking for long, James will prepare an exclusive menu for racecourse restaurant Windsor Forest, as well as giving day-long cooking demonstrations.
James said: “I am a huge fan of racing, whether it’s horses or cars and I look forward to being present on the day and cooking some British delights alongside my trusty sous chef Chris.”
Combining racing and food, the festival will celebrate the best local produce, with expert wine connoisseurs.
James Martin’s menu includes premier admission, a private balcony, a glass of champagne on arrival, four-course luncheon, drinks, parking, a racecard and racing paper. The full experience costs £282 per person and reservations can be made on 0844 346 0346. Raceday tickets start from £16 and under-18s go free.
Visit www.ascot.co.uk for more information.
James Martin's recipe for fillet of beef with wild mushroom and fondant potatoes and Madeira Jus:
- Whole Fillet of Beef
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 115g/4oz butter
- 1 onion, skin on, halved
- 150ml/5fl oz Madeira
- 150ml/5fl oz red wine
- 250ml/9fl oz beef or veal stock
- 250g/9oz baby spinach leaves
- 1 pinch freshly grated nutmeg
- 200g sautéed wild mushroom
- 4 potatoes cut into puck size fondant
- Preheat the oven to 60C/140F/Gas ¼.
- Heat a frying pan until hot, then add approx. 1 tbsp of oil. Take the beef and sear until it is browned on all sides (approx. two minutes in total).â¨
- Remove the beef from the pan and allow to cool.
- Wrap the fillet tightly in cling film and place on a roasting tray in the
oven. Cook for 50-60 minutes.â¨The fillet can be left in the oven for an 1 hour & - 40 minutes (the fillet will not cook anymore).
For medium rare, the core temperature of the meat will be 57-59C (135-138F). Test the meat with a digital meat thermometer - if the 57-59C (135-138F) temperature has not been reached, increase the heat in the oven slightly and return the beef to the oven for a further 10 minutes, before checking once more.
Heat a sauté pan until hot; add some more of the butter and the onion,
cut side down. Fry until the bottom of the onion is very browned then
add the Madeira and cook until reduced by half.
Add the red wine, reduce again then add the stock and cook once
more until reduced by half. Strain into a clean pan then whisk in
25g/1oz of the butter and season with salt and freshly ground black
pepper. Keep warm.
Heat a frying pan until hot, add a little more butter and the spinach,
cook until the spinach has wilted down then season with a little salt,
freshly ground black pepper and nutmeg. Drain the spinach onto
Heat the last of the butter in a clean frying pan until foaming then add
the wild mushroom and cook until golden brown.
Remove from the pan and drain onto kitchen paper.
To serve, lay the spinach on the plate place the fillet on top next to the cooked potato and scatter the mushrooms around drizzle with the sauce and serve .