Take One Turkey
By Phil Gilbraith, Inns of Distinction
The traditional Christmas Turkey can daunt the most assured of family cooks so following these useful tips for a slightly less stressful time in the kitchen.
How many times have we sat down on Christmas day looking forward to a classic feast...
What to do with that left over Turkey. Curry, chilli, maybe even a pie? Or how about this ultimate sandwich recipe from Phil Gilbraith, Inns of Distinction.
In these eco friendly times recycling has become the norm, and rightly so, but we should remember we have all been recycling food...
Salmon Pate by Mark Horton, French Franks
Quick, easy, fresh and luxurious.
Pates are a regular feature around Christmas and French Franks, quick pate is also a great was to entertain at Christmas withith fresh canapes or create delicious light bites for a festive supper.
It really is quick and easy as...
Viennese Mincemeat Tart
By Andy Holloway, The Bistro Ventnor
The tart was inspired by Andy's time working in Austria with a pastry chef called Alfred where it was a classic dish served in the restaurant at Christmas time. It is great served hot or cold with whipped cream but particularly good...
Apple and Blackberry Crumble Cupcakes
Makes 8
Spiced apple cupcakes:
115g Butter
115g Light brown sugar
2 Eggs
115g Self raising flour
1/2tsp Baking powder
1tsp Cinnamon
1 Medium apple, peeled and diced
Cream butter and sugar until pale and fluffy. Add eggs one by one and whisk until incorporated. Sift together flour and baking powder and add to...
Beef Ragu Risotto recipe from the Bistro, Ventnor.
This is the recipe you can find on page 65 in the May/June issue of our lovely little magazine.
You will need;
Roast beef left over from Sunday roast
Tinned Tomatoes
Bit of garlic
Bit of dried oregano
Chili flakes (tiny pinch, or big pinch if you're brave)
Salt...
An easy jam for first-timers. Once you taste home-made… You'll never buy store-bought again!
Method
Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone.
Place the fruit, lemon juice and water in a large, deep, heavy-based...
This is without doubt the best way to cook rhubarb. The baked rhubarb pieces are delicious with cream and meringue (pictured with Island Baker’s meringue and JW Reed Cream), baked into a crumble or cooked for a little longer and stirred through cream and Greek yogurt to make an...
This is a nice, light dish with bold Mediterranean flavours… Really easy to serve and takes no time at all to prep.
Method
Pan fry the fish skin side down on medium heat. Don’t be tempted to move, poke or touch the fish; just leave to cook for approximately 4 minutes,...
Method
Heat 1 tbsp of olive oil in a saucepan with the garlic. Add the diced courgette and prawns and toss until crispy on the outside. Season lightly with salt and pepper and finish with a dash of brandy (if using.) Let the brandy evaporate and take the pan off...
