Recipes
- Pan fried Sea bass fillets with new season peas and asparagus
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(serves 4) 4 large sea bass fillets, skin on 1 tablespoon Maldon sea salt 1 tablespoon freshly ground black pepper 1 tablespoon olive oil 4 tablespoons finely chopped dill Topping 500g cooked prawns A bunch of asparagus 90g frozen petits …
- March 6, 2012
- Spiced Chicken on orange and carrot
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(makes 12-16 portions) 800g boned chicken thighs 1 tablespoon Maldon sea salt 2 tablespoons light olive oil 1 tablespoon ground cumin2 tablespoons ground cardamom ½ teaspoon ground cinnamon ½ teaspoon ground cloves Freshly ground black pepper For the carrot cream …
- November 17, 2010
- Crayfish on Pumpernickel
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Pumpernickel bread – round ones if you can get it 320g crayfish tails in brine, chopped 100ml Mayonnaise 100ml Crème Fraiche 1 tablespoon curry powder 1 tablespoon dill, finely chopped Fresh lemon juice Maldon sea salt Freshly grated horseradish or …
- November 17, 2010
- Jalapeño Cigars
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(makes 20) 5 sheets Filo pastry 150g cheddar cheese 100g Cream cheese 125g natural pistachio nuts, finely chopped 3 tablespoons Jalapeño peppers, finely chopped Pre-heat the oven to its highest setting. Divide the Filo sheets into four smaller squares Mix …
- November 17, 2010
- Glögg – Swedish mulled wine
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Scandinavian mulled wine is much sweater, and usually much more alcoholic, than its cousins Mulled wine, gluhwine or Vin Chaud. A really good Glögg should be sweet and have plenty of spicy depth. The secret is using plenty of brown …
- November 17, 2010
- Skagen Blinis
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This lovely seafood mixture named after the tip of Jutland, where the two seas of Kattegat and Skagerrak meet, is simply delicious as a little morsel as well as on larger open sandwiches. 350g peeled cooked prawns (if frozen, defrost …
- November 17, 2010
- Buckwheat blinis
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(makes 12-16 depending on size) Home-made blinis are great to have in the freezer to be hauled out when unexpected guests arrive. They are great as a base for smoked salmon, roe and prawns. 75g buckwheat flour 75g strong white …
- November 17, 2010
- Gravad Lax – cured salmon
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2 x 500g pieces of salmon fillet with the skin on 50g caster sugar 50g salt 1 generous teaspoon of freshly ground pepper 1 large bunch of fresh dill Rye bread Always buy fresh salmon and freeze for 48 hours …
- November 17, 2010
- Vanilla Whoopee Pies
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75g unsalted butter 1 large free range egg 125g sour cream 25ml milk 1 teaspoon vanilla extract 275g plain flour 1 teaspoon bicarbonate of soda Line baking tray with greaseproof paper and preheat oven to 180, 160 (fan) or Gas …
- November 17, 2010
- Mini Vanilla Whoopee Pies
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Preheat oven to 180˚C or 160˚, Gas 4 Ingredients 75g unsalted butter 1 large egg 150g caster sugar 125g sour cream 25ml milk 1 teaspoon vanilla extract 275g plain flour 1 teaspoon bicarbonate of soda Melt the butter and set …
- November 17, 2010
- Hot Apple Toddy
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Hot Apple Toddy (serves 8-10) 400ml/13 fl oz Calvados – optional 1.5 litres/3 pints fresh apple juice 50-100g/2-3 1/2 oz caster sugar depending on the sweetness of the apples 5 cm/2 in piece fresh ginger 2 unwaxed lemons A dozen …
- June 10, 2010
- Sweet and strong Mulled Wine
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Sweet and strong Mulled Wine 1 bottle of red wine 1 half bottle of Ruby Port or Madeira ½ teaspoon cardamom seeds (removed from the pods) 1 cinnamon stick 8 whole cloves 90g/3 oz soft brown sugar Mix all ingredients …
- June 10, 2010
- Apple and Rosemary Focaccia
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Apple and Rosemary Focaccia (Makes 1 large or 2 smaller breads) By using less yeast the dough for this lovely bread can be made in the morning and left to rise slowly in the fridge all day to be baked …
- June 10, 2010
- Traditional Swedish Saffron Buns
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Traditional Swedish Saffron Buns 0.5g saffron ½ teaspoon salt 200g butter 500ml/16 fl oz milk 90g/3 oz caster sugar 25 g dried active yeast 1 egg 1kg/2 llb plain flour (approximate amount) For the topping 1 egg, lightly beaten Raisins …
- June 10, 2010
- Swedish Christmas Biscuits
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Swedish Christmas Biscuits These little spiced thins are baked and enjoyed by Swedish adults and children alike throughout the month of December. Once made, they keep almost indefinitely in a tightfitting container. 120g/4oz caster sugar 135g/4 ½ oz margarine (works …
- June 10, 2010
- Gluten-free Pizza
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Gluten-free Pizza 7g/1/4 oz active dried yeast. 250g Glebe Farm gluten free white flour 1 egg 1 tablespoon extra virgin olive oil 1 teaspoon Maldon sea salt 150ml/5 fl oz warm water (just above blood temperature) Pre-heat the oven to …
- June 10, 2010
- Fennel and Caraway Soda Bread
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Fennel and Caraway Soda Bread 150g/5 oz strong white organic bread flour 90g/3 oz wholemeal, barleycorn or other flavoursome organic flour 60g/2 oz organic rye flour 1 teaspoon fennel seeds 1 teaspoon caraways seeds 1 teaspoon Maldon sea salt 90g/3 …
- June 10, 2010
- Sablés aux Fraises – Strawberry Delights
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Sablés aux Fraises – Strawberry Delights Sablés aux Fraises (serves 6) This is a delightful early summer dessert. Creating little stacks of tender shortcrust discs layered with fresh strawberries and coulis makes for a simply outstanding end to a meal. …
- June 10, 2010
- Apple Cake with cinnamon and almond
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Apple Cake with cinnamon and almond Serves 10 25g/1 oz butter 1 tablespoon bread crumbs 1 teaspoon + ½ teaspoon cinnamon 3-4 aromatic Cambridgeshire apples 100g/3oz ground almonds 4-5 drops almond essence – optional 200g/7 oz unsalted butter (slightly softened) …
- June 10, 2010
- Ginger truffles
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Ginger truffles (Makes 25-30 truffles) 250g dark chocolate (70% cocoa solids) 100ml double cream 4-5 finely chopped gingers in syrup 3-4 tablespoons cocoa powder Chop the chocolate and put in a bowl. Bring the cream to the boil and pour …
- June 10, 2010
- Lime or Orange Soufflés
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Lime or Orange Soufflés (Serves 4-6) 2 egg whites at room temperature 60g/2 oz caster sugar 120ml/4 fl oz Lime or Orange Curd Butter the ramekins with soft butter and to help the soufflé even further, add a band of …
- June 10, 2010
- Panna Cotta with rose scented Rhubarb
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Panna Cotta with rose scented Rhubarb (serves 4-5) 2 1/2 leaves gelatine 375ml/15fl oz double cream 75ml/5fl oz full fat milk 70g icing sugar Seeds from 1 vanilla pod Grated zest of 1 lemon 750g/1 ½ lb Rhubarb 1 teaspoon …
- June 10, 2010
- Spiced strawberries with Lemon Mascarpone
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Spiced strawberries with Lemon Mascarpone (serves 6) 500g strawberries: 1 teaspoon ground cinnamon 1 pinch freshly ground black pepper 60ml/2 oz caster sugar grated zest of 2 lemons 250g Mascarpone 1-2 tablespoons Lemon Curd Rinse, hull and halve the strawberries. …
- June 10, 2010
- Cherry or Plum crumble
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Cherry or Plum crumble (serves 6) While we are waiting for the arrival of what is arguably the world’s best plums – British Victoria plums – enjoy the brief season for British cherries. For the crumble: 170g/6 oz plain flour …
- June 10, 2010
- Roast chicken with autumn blaze vegetables
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Roast chicken with autumn blaze vegetables (serves 4) This recipe is based on roasting a whole chicken but it works equally well for jointed pieces. Buying whole chicken saves a lot of money and jointing a raw chicken is not …
- June 10, 2010
- Apple scented chicken
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Apple scented chicken (serves 6-8) 2 free range chickens of approx 1.2kg each 8 bay leaves 8 small apples Marinade 100ml/3 oz fresh cloudy apple juice or medium dry apple cider 100ml/5oz Soy Sauce 75m/3 oz runny honey 50ml Calvados …
- June 10, 2010
- Spring chicken with lemon scented couscous
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Spring chicken with lemon scented couscous 1 free-range, organic chicken of approximately 1.2kg/5 lb 2 tablespoons Rapeseed or olive oil 1 un-waxed lemon 2 garlic cloves, unpeeled, lightly crushed 5-6 sprigs of lemon thyme Maldon sea salt Freshly ground black …
- June 10, 2010
- Steamed sea bass fillets
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Steamed sea bass fillets (serves 6) 6 small/medium sea bass fillets, boned and skinned 1 carrot ½ leek 20g butter 1 tablespoon finely chopped tarragon Maldon sea salt Freshly ground white or black pepper A little oil for the steaming …
- June 10, 2010
- Smoked fish fillets with crushed new potatoes and chive oil
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Smoked fish fillets with crushed new potatoes and chive oil 1fillet of fresh mackerel or portion of salmon fillet per person depending on size 2 tablespoons brown sugar 2 tablespoons sea salt 2 tablespoons Lapsang Suochong tea leaves 500g/1lb new …
- June 10, 2010
- Asparagus Risotto
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Asparagus Risotto 500g/1lb Burwash Manor or other top quality asparagus 1 tablespoon sunflower oil 60g/2 oz butter 1 litre/2 pints top quality chicken or vegetable stock 1 shallot 60ml/2 fl oz dry white wine 250g risotto rice 60g/2 oz freshly …
- June 10, 2010
- Asparagus and bacon flan
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Asparagus and bacon flan Basic Shortcrust Pastry (Pâte Brisée) Basic shortcrust pastry is a mix of flour and fat (butter or butter/lard) held together by a little water. The proportions are always 50% fat to flour. The less water used, …
- June 10, 2010
- Pan fried Sea bass fillets with new season asparagus
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Pan fried Sea bass fillets with new season asparagus (serves 4) 600g/1lb 4 oz filleted sea bass, skin on 1 tablespoon Maldon sea salt 1 tablespoon freshly ground black pepper 1 teaspoon olive oil (not extra-virgin) 1 teaspoon sunflower oil …
- June 10, 2010
- New potato cakes with smoked salmon and Horseradish cream
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New potato cakes with smoked salmon and Horseradish cream (Serves 4) 800g new potatoes, cleaned, unpeeled 1 free range egg 1 small bunch of spring onions, rinsed and finely chopped 1 teaspoon Maldon sea salt A generous amount of freshly …
- June 10, 2010
- Broad bean and new potato Frittata
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Broad bean and new potato Frittata (serves 4) A Frittata is an Italian omelette usually containing a couple of seasonal summer vegetables such as potatoes or zucchini. This version is very unorthodox as it has been given a Greek slant …
- June 10, 2010
- Barbecued lamb cutlets with chorizo and broad bean salad
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Barbecued lamb cutlets with chorizo and broad bean salad (serves 4) Marinate the lamb while you prepare the warm salad, then stick them on the barbecue. For a pink centre, cook for 3-4 minutes on each side depending on thickness. …
- June 10, 2010
- Asparagus and bacon tart
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Asparagus and bacon tart Organic Shortcrust pastry 100g/3 oz cubed bacon 300g/10 oz fresh asparagus 3 egg yolks 1 egg 300ml/10 fl oz double cream 3 tablespoons freshly grated Parmesan Maldon sea salt Freshly ground black pepper #Roll out the …
- June 10, 2010
- Warm salad of new potatoes and asparagus
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Warm salad of new potatoes and asparagus 50g unsalted butter 2kg new potatoes, cleaned and halved 20 asparagus spears 200g fresh Parmesan, shaved For the lemon vinaigrette: Juice and zest of 4 lemons 250ml sunolive oil 4 shallots, finely chopped …
- June 10, 2010
- Burwash Manor Asparagus with Mozarella and Parma Ham
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Burwash Manor Asparagus with Mozarella and Parma Ham Burwash Manor Asparagus are among the best in the country. The season starts in late April and is usually over by mid June. Asparagus are delicious steamed and served with melted butter …
- June 10, 2010
- Asian inspired carrot soup with a side salad of prawns and greengages
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Asian inspired carrot soup with a side salad of prawns and greengages (serves 4) 4 large carrots 1 tablespoon red curry paste 1 tablespoons sunflower oil 1 tablespoon olive oil 1 tin coconut milk 570ml/1 pint water or chicken stock …
- June 10, 2010
- Roast fennel with goat’s cheese
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Roast fennel with goat’s cheese (serves 3 fennel bulbs 1 litre/2 pints water 2 tablespoons concentrated liquid vegetable stock ½ teaspoon salt 1 teaspoon dried thyme 175g/6 oz goat’s cheese – log type 2 pinches of black pepper 1 large …
- June 10, 2010
- Gorgonzola and gingerbread nibbles
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Gorgonzola and gingerbread nibbles (Makes 30) 250g mild Gorgonzola or Dolcelatte 125g Crème fraiche 8-10 Anna’s Rich Ginger thins Mix the blue cheese and Crème Fraiche. Leave to firm up in the fridge then roll small rounds. Crush the ginger …
- June 10, 2010
- Pistachio filled dates
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Pistachio filled dates 24 large dates 125g/4 oz natural pistachio nuts 30g/1 oz caster sugar 1 egg white A drop or two of green food colouring 1 tablespoon Brandy (optional) 30g/1 oz dark chocolate (70% cocoa solids) Mix the nuts …
- June 10, 2010
- Gravad Lax
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Gravad Lax Start by freezing the raw salmon, as this will eliminate any risk, no matter how minimal, associated with consuming raw fish. Once thawed, get on with the curing. 1kg salmon side skin on 50g/1 ¾ oz salt (ordinary …
- June 10, 2010
- Smoked mackerel mousse on Rye
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Smoked mackerel mousse on Rye (Serves 100g smoked trout or mackerel (trout or kippers would also work well) 4 tablespoons mayonnaise 2 tablespoons Dijon mustard 2 tablespoons finely chopped Cornichons 2 tablespoons finely chopped capers in salt 2 tablespoons finely …
- June 10, 2010
- Fennel and Orange Salad
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Fennel and Orange Salad 1 small fennel bulb per person ½ orange per person Virgin olive oil – the greener and more peppery the better Juice from 1 Seville Orange (optional) Maldon sea salt Freshly ground black pepper A small …
- June 10, 2010
- Gravad Lax with a pink twist
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Gravad Lax with a pink twist Curing salmon in sugar and salt and using dill for flavouring is an ancient Swedish way of preserving fresh fish. Nothing could be easier as the fish looks after itself during its 48 hours …
- June 10, 2010
- Dill and mustard sauce for Gravad Lax
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Dill and mustard sauce for Gravad Lax 1 egg yolk 1 heaped tablespoon grainy mustard 1 teaspoon sugar or honey 1-2 tablespoons red wine vinegar 125ml sunflower oil 2 tablespoons finely chopped dill Freshly ground white or black pepper Maldon …
- June 10, 2010
- Smoked Salmon Mousse with toast Melba
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Smoked Salmon Mousse with toast Melba 180g smoked salmon 125g/4 ½ oz crème fraiche 1 tablespoon mild horseradish sauce 1 teaspoon Worcester sauce 1 large tablespoon finely chopped dill Freshly ground black pepper Squeeze of lemon juice Lemon wedges For …
- June 10, 2010
- Autumn coleslaw
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Autumn coleslaw This recipe is inspired by Skye Gyngell at Petersham Nurseries Café near Richmond. It makes wonderful use of seasonal vegetables, showing how lovely they can be when eaten raw. (Serves 4) A quarter red cabbage, finely sliced 1 …
- June 10, 2010