Ingredients for 10 30 g butter, melted 125 g digestive biscuits, crumbs 300 g Philadelphia Light 150 ml fresh custard 200 g caramel dulce de leche 1 sachet (11g) powdered gelatine 50 g dark chocolate, coarsely grated Instructions Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 20cm loose bottomed cake tin and chill … [Read more...]
Turkish Menemen with sumac yoghurt by Anna Hansen
Feeling adventurous..? Try Turkish eggs (or Menemen) a popular breakfast served centre of table for a group of friends to share. It's a dish of eggs, onions, tomatoes and spices and chefs often personalise the dish by adding their own accompaniments. We found a great version on Great British Chefs by Anna Hansen serving with sumac yoghurt to soothe the heat of the eggs. … [Read more...]
Our Essential Recipe of the Week, Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce
Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce - Main course cooked by Daniel Akrigg from Rogan & Co, Cumbria Young Chef of the Year 2013 1 whole plaice 200g Purple sprouting broccoli 100g Shrimps from flookburgh 50g butter 20g superfine capers 1 cucumber 2 pink fir/ jersey royal potatoes 50g parsley 1 onion 1 … [Read more...]
Chef’s Recipe of the Week, by Shaun Rankin
This week’s Chefs Recipe of the Week is Smoked Salmon Terrine with cucumber and quail's egg by Shaun Rankin and courtesy of Great British Chefs. A dreamy smoked salmon terrine recipe from Shaun Rankin which comes served with cucumber and quail's eggs. This is definitely one to prepare when the weather is good enough to enjoy the terrine al-fresco or at picnics. The terrine … [Read more...]
Cumbria’s Daniel sees North West Young Chef dream come true
A teenage chef who painstakingly grew his own peas and made his own elderflower cordial for this year’s Essential Cuisine-sponsored North West Young Chef final has won the title. Daniel Akrigg, commis chef at Rogan and Company restaurant near Grange Over Sands, was a force to be reckoned with at yesterday’s high octane cook-off at Manchester College. The 18-year-old first … [Read more...]