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Back To Basics
 This is a classic combination of flavours. This is quite a filling soup recipe so a little goes a long way. For a varied flavour why not try adding in a little curry powder when cooking the soup for a mild curried alternative.  Serves 4 50g butter 1 large onion, chopped roughly 3 cloves garlic, crushed ½ bay leaves 1 large head cauliflower, chopped 1 large potato, diced 1200ml flavoured chicken stock 150ml cream Seasoning 150g blue […]
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Back To Basics, Seasonal Recipes - Winter
STUFFINGS Â Â Lemon and Sage Stuffing, Try adding cranberries to this stuffing before placing in the oven, it can be served as a side dish if you prefer not to stuff your turkey. 400g fresh white breadcrumbs 200g butter 1 large onion, finely chopped 1 lemon zest and juice 1 tbsp chopped Sage 1 tbsp fresh thyme 4 tbsp chopped fresh flat-leaf parsley salt and pepper To make the stuffing, melt the butter in a […]
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Back To Basics, Seasonal Recipes - Winter
 Serves 6 – 10 Vanilla Custard 400ml milk 200ml cream 1 vanilla pod 6 egg yolks 75g sugar 1 tbsp cornflour  Brownie 350g dark chocolate 350g butter-chopped into pieces 5 large eggs 350g demerara sugar 150g self raising flour To Decorate: 300ml raspberry jelly set 350g Raspberries 250ml freshly whipped cream Selection of Chocolate Truffles and Chocolate pieces Firstly, prepare the custard. Cut the vanilla pod in half lengthways and scrape the seeds out […]
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Seasonal Recipes - Winter
 Place all the spices in muslin cloth to easily remove from the wine when serving.  1 bottle good quality red wine Juice of 2 large oranges 1 lemon studded with 4 cloves 2 cinnamon sticks 2 cardamoms 1 star anise 1 vanilla pod 100g honey 4 tablespoons brandy or port – optional – Pour the wine into a large saucepan and add the remaining ingredients, place over a medium heat and allow to […]
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Back To Basics, Seasonal Recipes - Winter
Kevin’s Christmas Turkey  There is something wonderfully satisfying about putting a beautiful turkey sitting in the middle of the table on Christmas day and serving your salivating family. If cooked properly the turkey can be a deliciously moist bird which can be enjoyed by all the family. Plan every aspect of your Christmas cookery carefully and meticulously and then you can relax a little more on the actual day. 14lb/ 6.5kg approx Turkey 250g Butter 3 tbsp Sage […]
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Back To Basics, Seasonal Recipes - Winter
Whole ham on the bone (approx 7 ½ lb/3.5kg) 2 x 500ml Kings Bay Pale Ale or Similar 1 Onion 1 Carrot 1 Cooking Apple, chopped 2 bay leaves 2 cloves garlic, chopped High Bank orchard apple syrup 40 Cloves Place the ham in a large heavy based saucepan, add the Pale Ale, the onion, carrots, bay leaf, garlic and cooking apple. Add enough water to cover the ham completely. Bring to the […]
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Back To Basics, Seasonal Recipes - Winter
Bacon Wrapped Turkey Surprise Serves 6 -8 18 – 24 streaky bacon slices 1.5 kg turkey breast escallops lemon and sage stuffing (see recipe) lemon and kumkat Sausagemeat stuffing (see recipe) Salt and pepper Prepare the 2 stuffings separately and set side until required.. Preheat the oven to 180C/350F/Gas Mark 4. Line the Bundt tin with the streaky bacon overlapping and overhanging, then line with the turkey breast. Add a layer of each stuffing […]
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Back To Basics
 This is a lovely twist to traditional roast potatoes, sure to make a regular appearance on the table. Serves 4 – 6 1kg Rooster Potatoes 100g Mature Cheddar Cheese (e.g Hegartys or similar), grated 2 tbsp Duck Fat Salt & Pepper Preheat the oven to 180C/350F/Gas Mark 4. Peel the potatoes and cut into large chunks. Place in a pan of lightly salted cold water and cook over a medium heat for […]
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Back To Basics, Seasonal Recipes - Winter
Sundried tomatoes can be added to the cheese mixture! This will keep for up to 2 days in the refrigerator. Serves 4 40g panko – dry breadcrumbs 100g butter, melted 60g (20g + 40g) ground almonds 150g ricotta 80g soft goat cheese 2 eggs, separated 150g smoked salmon, chopped 2 tbsp chives, chopped 1 lemon, zest and juice Salt & Pepper Beetroot relish to serve Preheat the oven to 150C/300F/Gas Mark 2. In a bowl, […]
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Back To Basics
Best made at the end of the summer, when tomatoes are full of flavour, this is a very versatile sauce. Keep it thin for coating pasta, or reduce it for enriching soups and stews. Makes 750ml–1.5 litres (3–6 cups), depending on thickness required 3kg (7lb) very ripe plump tomatoes, cored and a cross scored on the bottom 65ml (4 tbsp plus 1 tsp) red wine vinegar, or to taste 2 tsp salt 2 tsp brown sugar (optional) […]
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