Braised shoulder of Cornish lamb “Rossini” Ingredients Serves 4 1 small boned shoulder of lamb 4 x 30g slices of duck foie gras, or 4 x slices of good quality pate Salt and pepper 4 x slices of broccoli 2 x peeled large carrots 25cl tempura mix 12 cherry tomatoes, slow cooked in a 100c oven for 4 hours with sliced garlic … [Read more...]
Philadelphia Recipe, Stewed Plum and Philly Fool
Prep time: 1 hour(s) Portions: 6 Ingredients 3 meringue nests made from 5 egg whites & 5 tbsp caster sugar 100 ml double cream, whipped to soft peaks 100 g icing sugar For the stewed plums: 12 plums, quite ripe 100 g caster sugar 1 stick cinnamon 50 ml crème de cassis 100 ml water 1 vanilla pod, seeds removed & put to one … [Read more...]
A recipe for royal ascot 2013 – black leg chicken velouté
Here’s a recipe that gets you ahead of the (racing) crowd! Steve Golding is Executive Chef for Ascot Hospitality and responsible for the top class food at Ascot Racecourse. Already very busy preparing for Royal Ascot 2013, here’s one dish that’s already on the menu... Black Leg Chicken Velouté, Truffle Bavarois with Warm Brioche and Truffle Butter Veal … [Read more...]
Chef’s Recipe of the Week, by Mark Dodson
This week's Recipe of the Week is Smoked Chicken and Butternut Squash Risotto by Mark Dodson and courtesy of Great British Chefs Mark Dodson's smoked chicken risotto recipe is both delightfully different and joyfully humble. If you can't get hold of smoked chicken from your local butcher - you can also use regular chicken, but the taste may not be as sublime. The smokiness … [Read more...]
This week’s recipe from Chef’s Corner, by Steve West
Floating Island, by Steve West Ingredients Meringue 6 egg whites (room temperature) 1/16 teaspoon cream of tartar 1 ½ cups whole milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract Creme Anglaise 2 cups light cream or half and half Contents of 1 vanilla bean cut lengthwise and scraped out 2 eggs ½ cup granulated sugar How to make … [Read more...]