Ingredients for 4 1 tsp butter 2 tbsp semi-skimmed milk freshly ground black pepper, to taste 100 g Philadelphia Light with Chives 6 large eggs, lightly beaten 100 g smoked salmon, sliced 4 thick slices of Granary bread, toasted Instructions Melt the butter in a non-stick saucepan. beat the milk into the eggs, season with black pepper and pour into the … [Read more...]
This week’s recipe from Chef’s Corner, by Simon Rogan
Talented and creative chef Simon Rogan has received a constant stream of accolades and critical acclaim over the seven years since he opened the doors of his first restaurant L’Enclume in Cartmel situated in the southern Lake District. His menu at L’Enclume features many local herbs and wild ingredients and the restaurant is considered amongst the top 5 eating destinations in … [Read more...]
Philadelphia Recipe, Eggs Benedict topped with Simply Stir Mushroom
Ingredients for 4 4 English muffins, split in half 4 slices cooked ham (approx. 60g) 4 large eggs 100 ml Philadelphia Simply Stir Mushroom Instructions Toast the muffins under the grill, top half of them with ham and grill to heat the ham through. Whilst they are toasting, poach the eggs in simmering water for 2-3 minutes until cooked and heat the Simply … [Read more...]
Chef’s Recipe of the Week, by Galton Blackiston
This week’s Chefs Recipe of the Week is Wild Sea Bass with Pea & Mint Soup by Galton Blackiston and courtesy of Great British Chefs. Galton Blackiston's sea bass recipe is brilliantly simple. The baked sea bass and verdant pea soup look stunning together, and the flavours combine deliciously for a magnificent seafood dish. Ask your local fishmonger to prepare the sea bass … [Read more...]
Our Essential Recipe of the Week, Trio of Lamb served with Purple and White Potatoes
Trio of Lamb served with Purple and White Potatoes, wilted Spinach & Lamb Jus Main course cooked by the 2012 Greater Manchester Young Chef of the Year during the Manchester Heat of the Essential Cuisine sponsored North West Young Chef of the Year Competition. Ingredients Spinach – qty 0.3kg Kidneys – qty 2 Sweetbreads – qty 0.25kg Purple potatoes – qty … [Read more...]