Main Courses
- 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 …
- 10 June 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 …
- 10 June 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 …
- 10 June 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 …
- 10 June 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 …
- 10 June 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 …
- 10 June 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, …
- 10 June 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 …
- 10 June 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 …
- 10 June 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 …
- 10 June 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. …
- 10 June 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 …
- 10 June 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 …
- 10 June 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 …
- 10 June 2010