Creating your own Festival at home
Hints and tips for recreating the Festival experience at home for Glyndebourne Open House.
Michelin-starred chefs Chris and Jeff Galvin can’t cook for us this summer, but they can inspire your Open House picnic.
Below you can find a tutorial on how to make the Galvins’ signature Apple Tarte Tatin , together with picnic recipes, free Zoom backgrounds and Festival fashions!
Apple Tarte Tatin with Crème Normande
120g puff pastry
110g softened salted butter
130g caster sugar
7 Braeburn apples, peeled, halved and cored
For the crème Normande
120ml crème fraîche
40g icing sugar
1 1/2 tablespoons of Calvados or brandy
Roll the puff pastry out on a lightly floured surface to a 21cm round. Prick all over with a fork and rest in the fridge for 40 minutes. Spread the butter over the bottom of a 20cm tarte Tatin mould or an ovenproof, non-stick frying pan. Sprinkle the caster sugar over in an even layer, then arrange the apple halves over the sugar, standing them on their sides, with 2 halves in the middle. Lay the pastry round over the apples, tucking the edges down the side. Place the mould or pan over a medium heat on the hob for about 10 minutes or until the sugar starts to caramelise. Transfer it to an oven preheated to 160°C/Gas Mark 3 and bake for 1 1/2 hours.
For the Crème Normande, mix all the ingredients together in a bowl, then cover with cling film and refrigerate for 1 hour. Remove the tart from the oven and leave to cool for at least 30 minutes. Invert the tarte Tatin on to a chopping board and cut it into 4 portions. Serve a generous spoonful of Crème Normande with each portion of the warm Tarte Tatin.
Makes 10 portions
250g smoked salmon
250g crème fraiche
2 whole lemons
50g banana shallots
5g garlic (peeled)
15ml olive oil
Salt and black cracked pepper to taste
Place the fresh salmon, shallot, garlic, oil and the juice of 1 lemon in a foil parcel and bake at 150c for 7 mins, until pink.
Allow to fully cool, then flake the salmon.
Mix in the chopped smoked salmon, zest of 2 lemons, chopped herbs and crème fraiche.
Season to taste, and add the salmon rillette to kilner jars to serve.
Makes 10 portions
¼ of a cauliflower
75g green beans
75g silverskin onions
2g coriander seeds
2g ground cumin
5g mustard powder
200ml white wine vinegar
75g caster sugar
25g clear honey
Break the cauliflower down in to small florets. Peel and cut the carrots in 1cm dice. De-seed cucumber, cut into 1cm pieces. Top and tail the green beans, cut into 1cm batons.
Salt all of the vegetables for 1 hour, then rinse off and dry.
Toast the cumin, coriander and turmeric.
Heat the vinegar, sugar and honey until dissolved, add the mustard powder and spices, bring to the boil.
Make a slurry with the cornflour and whisk into the liqour, cook out until thickened. Pour over the vegetables and leave to cool.
Photos: Leigh Simpson, James Bellorini, Sam Stephenson, Clive Nichols and Lucy Evans
Will you be donning your finery for Glyndebourne Open House on Sunday? We’d love to see your photos on social media! Tag us and use the hashtag #GlyndebourneOpenHouse.
Here are some of our favourite Festival looks to inspire you!
Photos: James Bellorini and Sam Stephenson