Recipes Archive
(September 2013)

1 September 2013

Red wine spiced poached pear

METHOD The day before, peel the pears, put them in a deep pan with the red wine and spices and cook on low heat for 20 minutes. Set aside to cool down completely, pass the pears and the cooking liquid in a container and refrigerate overnight. Wash and discard the stones from the cherries, and Read more…

Sundried tomato and goat’s cheese risotto

METHOD For the pâté: Bone and skin the duckling, season with the spices and salt and leave in the refrigerator overnight to marinate. Place the chopped shallot and garlic in a pan with a little fat and cook on low for 2-3 minutes. Add the duck and herbs, then wet with the Grand Marnier and Read more…

Peach carpaccio and basil scented blackberry granita

Method Place the blackberries in the freezer overnight. Place the water and sugar in a pan and bring to boil. Add the lavender flowers and set aside to cool down. When cold, thinly slice the peaches and marinate in the lavender syrup. Place all the ingredients for the hibiscus in a pan and bring to Read more…

Aubergine, courgette and tomato bake thick crust pizza

Anyone in the county who takes a look outside their window at this time of the year couldn’t fail to see that the harvest is well and truly underway. For me it’s a glorious time, the farmers’ hard work and toil in the fields has paid off and we’re reaping the rewards with golden fields Read more…