A nice hearty traditional beef and rich ale pie, and our entry into The Football Pie League representing Nottingham Forest. Ingredients 900g quality stewing steak, diced 25g flour, plus extra for dusting 100g butter 2 onions roughly chopped 2 cloves of garlic, roughly chopped 2 medium carrots, roughly chopped 150g button mushrooms 2 sprigs fresh thyme 400ml … [Read more...]
Tom Barnes wins the Roux Scholarship 2014
Tom Barnes, sous chef at Simon Rogan’s two-Michelin-starred L’Enclume in Cartmel, Cumbria, has won the 2014 Roux Scholarship. He beat five other finalists who all prepared ‘Chartreuse of quail and sweetbreads with grape sauce’ at a cook-off held at Westminster Kingsway, London on Monday 14 April. Tom, who was also a finalist in last year’s competition, battled it out against … [Read more...]
Philadelphia Recipe, Ham and Leek Cannelloni
Ingredients for 4 3 leeks 85 g of your favourite ham 12 cannelloni tubes 0.5 pint vegetable stock 120 g Philadelphia Light with Garlic & Herbs 1 onion diced 1 can tomatoes 40 g Pecorino Cheese Green salad to serve Instructions Heat the oven to 180 C. Slice the leeks thinly and simmer for 5 mins in the stock. When softening lift from the stock … [Read more...]
Traditional Madelines with fresh raspberries
With the weather starting to warm a little why not try these classic little French fancies with some fresh raspberries and cream, a great afternoon snack with a nice cup of tea. Ingredients 2 free-range eggs 100g/3½oz caster sugar 100g/3½oz plain flour, plus extra for dusting 1 lemon, juice and zest ¾ tsp baking powder 100g/3½oz butter, melted and cooled … [Read more...]
The key to success for National and Young National Chef of the Year competitors
With the closing date for National Chef of the Year entries looming, the team at KNORR® has a piece of advice for would be competitors. Can’t live without… KNORR has been asking what top chefs, including current National Chef of the Year Hayden Groves and Young National Chef of the Year Ben Champkin, can’t live without in the kitchen. And it seems the magic ingredient … [Read more...]