The onset of autumn shouldn't be met with a lament for summer, we should welcome the season with open arms as autumn has an identity of its own, its own palette of flavours and ingredients. Our friend's at Great British Chefs celebrate autumn with a selection of recipes that inspire not least shown by William Drabble's Roast grouse with blackberries and port wine jus. This … [Read more...]
Fish and chips with tartare sauce by Nathan Outlaw
It's Friday so we thought we would share Fish and chips with tartare sauce by Nathan Outlaw via our friend's at Great British Chefs. This is a truly classic fish and chips recipe which also contains a homemade tartare sauce recipe. This battered fish recipe uses hake and is given added gravitas by the knowledge that Nathan Outlaw is perhaps Britain's best fish and seafood chef … [Read more...]
Chef’s Recipe of the Week, by Kevin Mangeolles
This week’s Chefs Recipe of the Week is Pan Fried Halibut with crab and lemon grass consomme by Kevin Mangeolles and courtesy of Great British Chefs. This halibut recipe is a wonderfully light, fresh and delicate fish dish with an Asian scented broth from Kevin Mangeolles. Cucumber plays a remarkable role in this course, with its refreshing taste playing well with the lemon … [Read more...]
Fish on Friday, Cod with bouillabaisse sauce by Stephen Crane
This is an outstanding cod fillet recipe from Great British Chefs which yields a wonderful taste of the sea with the addition of succulent squid and a flavourful fish stock. Stephen Crane's recipe for this classic French fish soup, served with a freshly-cooked cod loin, is perfect for a hearty, filling seafood supper. Prepare the squid earlier in the day, then dice and keep … [Read more...]
Philadelphia Recipe, Everso Easy Cheesecake
Ingredients for 8 125 g digestive biscuits crumbs 40 g butter, melted 250 g Philadelphia Original 397 g can condensed milk 120 ml fresh lemon juice, approx 3 lemons 200 mixed summer fruits e.g. strawberries, raspberries, blueberries Instructions Combine the biscuit crumbs and melted butter and press into the base of an 18 cm loose bottomed cake tin and … [Read more...]