Recipes Archive
(January 2014)

1 January 2014

Lemon and thyme confit pheasant leg

METHOD The day before place the pheasant legs in a container with the chopped thyme, lemon zest, juice and season with salt and crushed black pepper. Cover and refrigerate overnight. Heat the oven to 180C. Into the oven, place an ovenproof pan with lid filled with the butter, add the legs and the pink garlic Read more…

Pan roasted rabbit loin with pearl barley and mushroom risotto

METHOD To make the reduction, place the bones in a deep pan on high heat, add the oil, onion, garlic and juniper and cook for 1 minute. Add the tomato puree and wet with the red wine and stock. Cook for 25-30 minutes on high heat until reduced to one quarter of the original size. Read more…

Stem ginger sponge pudding

METHOD Peel and slice the beetroot, place it in a deep pan with all the rest of the ingredients and the peeled whole pears and cook on medium heat for 20-25 minutes. Cream the butter, sugar and vanilla to a paste, add the egg and fold in the sieved flour. Butter and flour 4 oven Read more…

Lemon and orange fat-free cake

Now this cake is a bit of an experiment and whilst I’m not claiming that it’s diet-proof it is most certainly on it’s way to being virtuous – whilst still being absolutely delicious. It contains no flour and is therefore lower in carbs than a regular cake – I’m using ground almonds instead. It contains Read more…