Thai Philadelphia Lobster Filo Parcels with Honey and Coriander Philly Dressing Ingredients for 12 2 cooked rock lobster tails, each weighing approx.140g 1 tsp vegetable oil 2 shallots, peeled and roughly chopped 1 red chilli, deseeded and roughly chopped 1 lemongrass stalk, tough outer leaves removed and core roughly chopped 1 tbsp lime juice 375 … [Read more...]
This week’s recipe from Chef’s Corner, by Phil Fanning
Phil joined Alan Murchison’s team in January 2007 as a junior Chef de Partie at L’Ortolan restaurant before rising through the ranks and being promoted to Sous Chef. In February 2010, Phil took on the challenge of becoming Head Chef in the newly acquired restaurant Paris House. Phil quickly and firmly established himself behind the stoves and his leadership skills and talent as … [Read more...]
Our Essential Recipe of the Week, Rose farm pork fillet
Rose farm pork fillet served with braised pigs cheeks and Cheshire cider sauce Main course cooked by Joseph Jones from Carden Park Hotel during Cheshire Heat of the North West Young Chef Competition 2013 Ingredients Pork fillet Pigs cheek Pork rind Maris piper potato Baby carrot Baby turnip Baby onion Carrot Gem lettuce Cheshire cider Chicken … [Read more...]
Chef’s Recipe of the Week, by Pascal Aussignac
This week’s Chefs Recipe of the Week is Duck Carpaccia with Romanesco, Cauliflower, Fennel and Hazelnuts by Pascal Aussignac and courtesy of Great British Chefs. This duck carpaccio recipe from Pascal Aussignac is perhaps easier than it looks. Using crunchy romanesco to add bite and the aniseed note of fennel fto provide flavour - this beautifully balanced dish can be … [Read more...]
Philadelphia Recipe, Moroccan Marinated Rump of Lamb with Apricot and Almond Cous Cous
Ingredients for 4 For the marinade: 2 cloves garlic, grated 0.5 fresh coriander 1 tsp cumin seeds 3 cloves 1 cinnamon stick 1 small dried chilli 0.13 mace, grated 1 tsp turmeric powder 3-4 peppercorns zest of 1 orange juice of 1 lemon 2 tsp chopped rosemary 150 g Philadelphia Light For the cous cous: 250 g cous cous 450 ml vegetable … [Read more...]