Wild Morecambe Bay Seabass, Muncaster Crab Salad, Southport Samphire, Oyster and Cucumber Dressing Main course cooked by Jacques Verite during Final of North West Young Chef Competition 2013. Ingredients Morecambe Bay Seabass Fleetwood Crab Southport Samphire Mayonnaise – Egg Yolks, White Wine Vinegar, Veg Oil, Salt Lemon ½ Cucumber 1 red tomato 3 spring … [Read more...]
Our Essential Recipe of the Week, chicken breast, Bury black pudding and smoked bacon mash
Local free range chicken breast, Bury black pudding and smoked bacon mash with a Mrs Kirkham’s Lancashire cheese sauce Main course cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef Competition 2013 Ingredients Bury Black pudding Hard Lancashire Cheese (Mrs Kirkham’s Goosnargh) 125g Brendan Anderton’s smoked back … [Read more...]
Chef’s Recipe of the Week, by Dominic Chapman
This week’s Chefs Recipe of the Week is Wood Pigeon Salad by Dominic Chapman and courtesy of Great British Chefs. Dominic Chapman's pigeon salad recipe represents a lavish way to celebrate the meaty tasting pigeon. There are several processes involved in this restaurant quality dish but the end result produces a stunning salad fit for a king. Use regular ham if you can't find … [Read more...]
This week’s recipe from Chef’s Corner, by Alan Murchison
Alan took up his first post in the kitchen as a porter aged 14. Having worked in a number of Michelin starred kitchens including Inverlochy Castle, Claridges, Nobu, Le Manoir aux Quat Saisons and L'Ortolan, he has refined his craft in leading restaurants. In 2001, Alan took the title of Executive Chef/Managing Director at L'Ortolan with the task of re-establishing its … [Read more...]
Philadelphia Recipe, Garlic and Herb crusted Salmon
Philadelphia Garlic and Herb crusted Salmon Ingredients for 4 50 g sliced white bread 1 tsp fresh chives, chopped Zest of 1 lemon 4 salmon fillets 100 g Philadelphia Light with Garlic & Herbs 200 g mixed salad leaves 600 g new potatoes Instructions Pre-heat oven to 180 °C, 350 °F, Gas Mark 4. Place the bread in a food processor and blend into fine … [Read more...]