Prep time: 20 minutes Portions: 25 Ingredients 2 large lemons (juice and zest of) 2 large eggs 175 g caster sugar 115 g butter 1 dessert spoon corn flour 200 g Philadelphia Original 30 strawberry macaroon cases Instructions Whish the eggs in a small saucepan, add the lemon juice, zest, sugar, butter and corn flour. Allow to simmer while … [Read more...]
Essential Recipe of the Week, Classic Lobster Bisque
This Lobster Bisque mix has been made with the finest ingredients to guarantee the perfect lobster bisque. Simply add to milk and water to make up; why not finish it with cognac and thick cream, or garnish with a shake of paprika and a twist of lemon. The product can also be used as a base for a variety of fish and pasta sauces. Ingredients when … [Read more...]
Chef Laurie Gear’s – Squab Pigeon, Sweet corn Puree, Confit Leg, Brussel Tops, Winter Truffle
Squab refers to a young farmed pigeon rather than a wild or wood pigeon. They tend to be a little larger than their country counterparts and the flavour is not as gamey. In this recipe we have paired it with some of its natural food and chosen to cook the legs separate to ensure they are at their most tender. To finish a generous helping of grated black winter truffle … [Read more...]
A recipe for National Curry Week!
It’s National Curry Week but a recent study shows that around 80% of the nation cannot cook a curry from scratch – so here’s a recipe from Welsh Lamb for a lovely lamb curry. It’s simple to cook, so anyone can have a go this weekend – enjoy! Welsh Lamb Curry Serves 4. Ingredients 500g Welsh Lamb Neck Fillet (diced) 2 White Onions (finely diced) 2 Garlic Cloves … [Read more...]
Britain’s Favourite Burger: the Winning Recipe!
Chris Norfolk’s 31 Day Matured Steak Burger with Stilton & Jalapenos was recently judged Britain’s Favourite Burger after impressing both the voting public and the judges: MasterChef winner Tim Anderson, and chefs from 3663 and Heinz. The winning burger is already a ‘menu staple’ at The Elm Tree pub, Elmton in Derbyshire, selling up to 60 covers a week, and Chris said … [Read more...]