This Nathan Outlaw seafood stew recipe takes inspiration from rustic Provencale seafood cookery, which is redolent with garlic, saffron, tomatoes and tarragon, and uses a mix of sea species such as squid, pollack and mussels to create deep fishy flavour. The pollack – a favoured alternative to cod in these environmentally-conscious times – is lightly cured rather than … [Read more...]
Philadelphia Recipe, Poached pears with Philly & pistachio topping
Ingredients for 6 500 ml red wine 500 ml water 100 g caster sugar 2 x 5 cm pieces orange rind 2 start anise 6 ripe pears, peeled, halved and cored 180 g Philadelphia Lightest 60 ml orange juice 1 tbsp icing sugar 2 tbsp chopped pistachio nuts Instructions In a large sauce pan combine the wine, water, caster sugar, orange rind and star anise and … [Read more...]
Perfect recipe for using up all the left over pumpkin after Halloween
Spiced pumpkin veloute Ingredients 4 tbsp olive oil 2 onions, finely chopped Bay leaf x1 Thyme Smoked paprika 1kg pumpkins or squash, peeled, deseeded and chopped into chunks 700ml vegetable stock or chicken stock 142ml pot double cream Crème fraiche for garnish Fresh dill for garnish Method 1. Heat olive oil in a pan, add chopped onions and cook … [Read more...]
Bonfire Night Recipe, Camp fire and marshmallows
Type: Dessert, Level: Challenging, Time: 4 hours, Serves: 4 Simon Hulstone is renowned for producing dishes of real invention and this pyro-gastronomic dessert is truly mind-blowing. 98% proof alcohol and freeze-dried strawberries are available online so if preparing for Bonfire Night - plan ahead and buy them well in advance for this challenging recipe. For the full … [Read more...]
Chef’s Recipe of the Week, by William Drabble
This week’s Chefs Recipe of the Week is Assiette of Lune Valley Lamb by William Drabble and courtesy of Great British Chefs. This challenging recipe feaures lamb's tongue is sadly underused, but order in advance from a good butcher and you'll be hooked on the surprisingly mild and tender meat. Deep fried with a simple coating of seasoned flour, the tongue provides some … [Read more...]