Recipes Archive
(May 2012)

1 May 2012

Nettle and Cote Hill Blue cheese quiche

Nettles have become the latest fad with the celebrity chefs and are being used in many of the smartest restaurants, which I always find so funny when they grow absolutely everywhere and are considered the worst kind of weed. They’ve been used for both culinary and medicinal purposes for centuries and as many of you Read more…

Poached Lincolnshire asparagus

METHOD Place the vinegar, oil and poppy seeds in a blender and blend on high for 1 minute, place in a bowl and add the chopped shallot. Peel and de-stone the avocado, slice in quarters and toss with the lime juice. Add to the poppy seed vinaigrette and set aside. Place a frying pan on Read more…

Smoked duck breast

METHOD To make the sauce, place all the ingredients in a blender and blend until a fine puree. Strain through a fine sieve and place in a deep base pan. Add 500ml water and cook on low for 15 minutes. To smoke the duck, season with salt and pepper. Wet the smoking chips with water Read more…

Amaretto and chocolate torte

METHOD To make the base place the Amaretti with the butter in a mixer and roughly chop, divide the mix and place on the bottom of four stainless steel rings. Place the chocolate in a bowl over a simmering water pan and melt. Warm the cream with the Amaretto in a pan and pour on Read more…

Strawberry millefeuille

METHOD To make the ganache, place the cream in a pan and bring to 80C. Add the tarragon and let it infuse for 10 minutes. In a separate bowl place the chocolate and melt on bain-marie. Gently add the strained cream and mix well. Add the soft butter and let it cool completely. Place the Read more…