Recipes Archive
(March 2013)

1 March 2013

Mother’s Day lemon and poppyseed cake

I have to declare, here and now that my mum’s lemon cake is the best in the world. There’s just something so wonderfully delicious about it that reminds me of being home. It could be that wonderfully zingy and sweet, intense lemony flavour; or perhaps it’s the incredible citrus and buttery aroma that fills her Read more…

Crab bisque

METHOD Fill a deep pan ¾ full with water; add the white wine, bay leaves and peppercorn and bring to boil. Add the live crab and let cook for about 20 minutes. Once cooked take out the crab and let cool down before extracting the meat. Meanwhile in a thick-based deep pot add the butter Read more…

Slow roast lamb shoulder roulade

METHOD Have your butcher roll and tie the lamb shoulder. Season with salt and pepper and place in a baking tray with a little oil. Bake at 100C in a hot oven for 1 hour then wet with the white wine and vegetable stock. Cover with aluminium foil and cook for a further 5 hours Read more…

Chocolate rum pudding with coconut egg

METHOD Butter the ramekins; brush with melted butter and flour. Separate the eggs, placing the whites in a large bowl with half the sugar. Add the rest of the sugar to the yolks and mix well for 1 minute. Whisk the egg whites until firm. Soak the breadcrumbs with the milk, cream and rum for Read more…