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SPRING LAMB ONE POT 600g neck fillet (cut into large chunks) 2tbsp. olive oil 1 larg onion (cut into wedges) 2 crushed garlic cloves 1 red pepper and 1 yellow pepper (cut into wedges) 400g tin of chopped tomatoes 1 tbsp. tomato puree 300ml hot lamb stock 2 sprigs of thyme 16 black pitted olives… Continue Reading
This recipe is for smoked salmon and spring onion tart – lovely for Christmas or Easter gatherings using an AGA Quiche tin 1 sheet short crust pastry 225g smoked salmon trimmings 1 bunch spring onions – peeled and sliced 4 beaten eggs 175g double cream 1 tbsp.chopped chives 175g Philadelphia cheese Line the quiche pan… Continue Reading
A delicious pudding to serve at a Festive Occassion This recipe can be made a week ahead – just pop it into the freezer Cranberry and Orange meringue parfait 500g cranberries 4 tbsp. caster sugar 1 litre double cream 350g meringues Grated zest of 2 oranges Few drops vanilla NB: Makes 1 large or 24 small… Continue Reading
This is a simple Hollandaise sauce, that can be created in minutes. Use this sauce to serve with poached or roasted Chicken or Salmon, and you have created a feast with very little effort. The recipe is as follows QUICK HOLLANDAISE 200g tub creme Fraiche 1/2 lemon juiced 2 egg yolks 1 dessert spoon… Continue Reading
lemon roulade by elley our resident cook
Mince Pies with star shapes for Christmas tea
Giant Jaffa Cake – by our resident cook, Elley Westbrook For the chocolate topping: 200g/7oz dark chocolate For the sponge: 3 free-range eggs 75g/2¾oz caster sugar 75g/2¾oz self-raising flour Grated zest of half an orange (use other half for decoration once chocolate has set) For the jelly filling: 135g pack of orange-flavour jelly METHOD 1…. Continue Reading
LIGHT CHRISTMAS CAKE 250g Self Raising Flour (I used Dove Gluten Free) 250g Caster Sugar 250g Softened Butter 75g Ground Almonds 350g soft dried Apricots 350g Sultanas/Raisins 350g light glace cherries 5 eggs 100g Whole Almonds, blanched and chopped 2 Lemons – use juice and rind 1 x 200g can tangerines, drained of juice and… Continue Reading
Ingredients 6 oz (175g) mixed dried sour cherries, blueberries and raisins Grated rind of an orange 3 tbsp brandy ¼ pint (150ml) double cream 12 oz (375g) plain chocolate 7oz (200g) pack cream cheese 4 oz (110g) ratafia biscuits To serve: ¼ pint (150ml) double cream 2 tbsp grated chocolate Method Grease (or line with… Continue Reading
A goose weighing about 4-5kg should be enough for 5-6 people If they’ll fit in your oven I would suggest getting a couple of birds for more than 8-10 people. The secret of rendering down the fat is to begin the cooking process with the breasts facing down in the pan so that the skin… Continue Reading
Favourite Mango Sausages These are so easy to make and always cause a sensation when you serve them to your guests or family. All you need are your favourite sausages. We buy our from a butcher in Weobley. He produces the most wonderful sausages called Weobley Whoppers, and the cocktail version is delicious (but not… Continue Reading
Here is a fool proof recipe for Roasted Pheasant. It is Autumn, and they abound in the hedgerows and fields. Soon, the guns will be out and they will be in our shops. Here we go…. TO SERVE ROASTED PHEASANT YOU WILL NEED 2 pheasants (about 800-900g each), oven-ready, preferably hen pheasants 50ml rapeseed oil… Continue Reading
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