Year: 2015

Pumpkin Bread by Finn Guy

Pumpkin Bread by Finn Guy A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup Ingredients 425g Pumpkin puree 4 Free range eggs 250ml Sunflower oil 150ml Water 600g Caster sugar 450g Plain flour 2 tsp Bicarbonate of soda 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp Ground cloves ¼ tsp Ground ginger Pumpkin seeds (optional)     Method   Preheat the oven top 180’C/gas mark 4   Grease  and flour two 20 x 10 cm loaf tins   In a large bowl whisk the pumpkin puree,...

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Red Onion Chutney from One Holyrood

From One Holyrood, Newport. This is great for a sneaky cheese scone, or make it a regular fridge feature, it never last too long when we make this at home. Ingredients: 3 Red onions 125g Dark brown sugar 100ml Cider Vinegar 1tsp Vegetable oil Salt & pepper   Method: 1.Slice the onions finely. Heat the oil in a large pan, add the onions and cook until transparent – about 10 minutes Add the brown sugar and the vinegar and stir Cook over a low heat for about 30 minutes, stirring to prevent sticking and season Put 3 jam jars...

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Mackerel Bonbons at The Shed

Chef: Mike Cartmell at The Shed, Bembridge Mackerel Bonbons with a beetroot horseradish puree & Parmesan crisps “Wow your family & friends with this simple yet beautiful twist on a traditional starter/canapés” Mike serves 4 as a starter or 8 as canapés Ingredients: Pate: 2 Smoked mackerel fillets 1 tsp freshly grated horseradish root 2 tsp Dijon mustard 2 tbsp full fat cream cheese lightly whipped (use C rème Fraiche for a lighter touch) Lemon juice from ½ a freshly squeezed lemon 50grm unsalted butter 100grm Blue poppy seeds Maldon Sea salt & Cracked black pepper to taste Puree: 2...

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