Sri Lankan Chicken & Cashew Nut Curry

Ingredients: 200g cashews 2 tbsp olive oil 500g skinless chicken thigh fillets, cut into bite-sized pieces 1 onion, chopped ginger, a thumb-sized piece, chopped 4 cloves garlic, crushed 2 green chillies, deseeded and chopped 400g coconut milk (tin) 1 cinnamon stick 1 red bell pepper, sliced 1 lime, juiced a small bunch of coriander, roughly chopped Sri Lankan Curry Powder 4 cardamom pods, seeds extracted, … Continue reading Sri Lankan Chicken & Cashew Nut Curry

countrysquiremagazineOctober 8, 2019October 8, 2019

Slow Cooker Hot Chocolate

Ingredients: 1L milk 300ml double cream 200g dark chocolate , chopped 100g milk chocolate, chopped scorched marshmallows, to serve softly whipped cream, to serve grated chocolate, to serve Instructions: Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking. Remove the lid and stir again, … Continue reading Slow Cooker Hot Chocolate

countrysquiremagazineOctober 5, 2019October 4, 2019

Sea Bass with Sizzling Ginger

Ingredients: 6 x sea bass fillets, skin on and scaled 3 tbsp olive oil large knob of ginger, peeled and shredded into matchsticks 3 garlic cloves, thinly sliced 3 fat, fresh red chillies deseeded and thinly shredded bunch spring onion, shredded long-ways 5 tbsp soy sauce Method: Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times. Heat a heavy-based … Continue reading Sea Bass with Sizzling Ginger

countrysquiremagazineOctober 1, 2019

Sumptuous Squirrel Pie

Ingredients: 1 squirrel (once skinned, slow cook in water on high for around 4 hours, by which time the meat falls off the bone. Let cool before stripping the meat from the bones. ½ bulb garlic peeled but cloves left whole 1 onion diced 3 savoy cabbage leaves chopped. Add any veggies you have available Various root vegetables for the mash I used potato, sweet potato, carrot, swede and parsnip Butter for the mash … Continue reading Sumptuous Squirrel Pie

countrysquiremagazineSeptember 28, 2019September 28, 2019

One Pan Autumn Chicken

Ingredients: 4 strips of bacon, cut into 1/2-inch slices 2 Apples, diced 8 skinless chicken thighs 1/2 teaspoon each: salt and pepper 1 cup Apple Cider 2 tablespoons each: Dijon mustard, grainy mustard, and honey 1 lb potatoes, diced 2 cups spinach Method: Turn oven on Gas 5 / 190c /375f Cook the bacon in a large, ovenproof frying pan over medium heat until it’s … Continue reading One Pan Autumn Chicken

countrysquiremagazineSeptember 25, 2019

Adieu Watson Chicken Soup

Ingredients: 55g/2oz butter 2 onions, sliced 2 sticks celery, finely chopped 2 carrots, finely diced 25g/2oz plain flour 1.2 litres/2 pints chicken stock 450g/1lb big fat cooked chicken, skinned and shredded 1 tbsp chopped fresh parsley salt and freshly ground black pepper Instructions Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start … Continue reading Adieu Watson Chicken Soup

countrysquiremagazineSeptember 21, 2019September 21, 2019

Candied Bramble

Ingredients: 25ml Edinburgh Gin 20ml Edinburgh Gin’s Rhubarb & Ginger Liqueur 25ml lemon juice 15ml Crème de Mure Garnish – blackberry and a curl of fresh ginger Instructions: Add gin, liqueur and lemon juice to a shaker with ice. Shake until ice cold. Strain into a rock glass filled with crushed ice. Drizzle Crème de Mure over the top of the ice. Garnish with a … Continue reading Candied Bramble

countrysquiremagazineSeptember 17, 2019

Pheasant Leg Soup

Start: 6 pheasant legs (bone-in) and the ribs and breast bones left over from filleting 3 breasts. Fill a 5-quart stock pot almost full of water and throw the legs and breast bones in. Boil for 2 hours. Take bones/meat out, and pull meat off bones (pick it off into small pieces like shredded beef). Remove tendons in legs (kind of like fish bones). Let … Continue reading Pheasant Leg Soup

countrysquiremagazineSeptember 14, 2019September 14, 2019

The Balmoral

Ingredients: 1.5 oz of whisky 1/2 oz of sweet vermouth 1/2 oz of dry vermouth Instructions: In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. Get pissed singing God Save the Queen. Continue reading The Balmoral

countrysquiremagazineSeptember 10, 2019September 8, 2019

Sweet Poison

Ingredients: 2 ounces coconut rum 1 ounce gold rum 1 ounce blue Curacao 2 ounces pineapple juice Tools, Garnish and Glassware Cocktail Shaker Martini picks Maraschino cherries Tom Collins glass or rocks glass Instructions: Fill shaker halfway with ice Add rums and blue Curacao Cap shaker and shake at least 20 times. Pour into glass Top off with pineapple juice and add cherries Continue reading Sweet Poison

countrysquiremagazineSeptember 4, 2019September 3, 2019

The Brexit Cocktail

Ingredients: 20ml Pineapple Juice 20ml Orange Juice 40ml Rum 10ml Grenadine 50ml Lime 1 dash Angostura Bitter 20ml Spiced Rum Instructions: Combine all the ingredients in a cocktail shaker before pouring into a tall glass full of crushed ice. Grate a little bit of nutmeg over the drink and garnish with fruit slices. Continue reading The Brexit Cocktail

countrysquiremagazineAugust 30, 2019

Cornish Shipwreck Cocktail

Ingredients: Lime Juice (use half a lime) Dark Rum 50 ML Ginger Beer 75ML Cider 100ML Ice Lime Wedge (to serve) Instructions: Combine the lime juice, ginger beer and the rum on ice. Top with cider. Serve with a wedge of lime. Continue reading Cornish Shipwreck Cocktail

countrysquiremagazineAugust 20, 2019August 20, 2019

Gin & Tonic Ice Lollies

Ingredients: 6 slices of cucumber 6 mint leaves 75ml gin 250ml tonic 50g caster sugar Instructions: Take a six-hole lolly mould and push a cucumber slice and a mint leaf into each one. In a jug, stir the gin, tonic and sugar until the sugar dissolves and the tonic loses its fizz. Divide between the moulds, push in the lolly sticks and freeze for at … Continue reading Gin & Tonic Ice Lollies

countrysquiremagazineAugust 17, 2019August 17, 2019

English Garden Gin Cocktail

Ingredients: 50ml Gin 75ml pressed apple juice 25ml elderflower cordial 25ml freshly squeezed lime juice Cucumber slices, for garnishing Instructions: Place ice into a glass. Pour over the gin. Pour over the apple juice, elderflower and fresh lime juice. Stir gently. Add cucumber slices to garnish. Continue reading English Garden Gin Cocktail

countrysquiremagazineAugust 13, 2019August 13, 2019

Summer Pistou Soup

Ingredients 1 tbsp rapeseed oil 2 leeks, finely sliced 1 large courgette, finely diced 1l boiling vegetable stock (made from scratch or with reduced-salt bouillon) 400g can cannellini or haricot beans, drained 200g green beans, chopped 3 tomatoes, chopped 3 garlic cloves, finely chopped small pack basil 40g freshly grated parmesan Instructions Heat the oil in a large pan and fry the leeks and courgette … Continue reading Summer Pistou Soup

countrysquiremagazineAugust 6, 2019August 6, 2019

Quince Ice Cream

Ingredients 1 large quince 1 bay leaf 1 cup cream 1 cup milk ½ a vanilla pod, split 5 egg yolks 1 cup sugar, divided Instructions Peel and halve your quince, place it into a saucepan with the bay leaves, 3 Tbsp of the sugar and enough water to cover the quince halves. Bring to the boil then lower to a simmer and cook, covered, … Continue reading Quince Ice Cream

countrysquiremagazineAugust 3, 2019August 3, 2019

Sea Bass Pie

Ingredients: 350g Sea bass 225ml Milk 125g Puff Pastry (shop bought ready to roll) 40g Onion (finely diced) 30g Butter 30g Plain Flour (plus an extra dusting of flour for rolling pastry) 1x tsp Chopped Fresh Parsley 0.5x tsp Mustard 10ml Splash of Double Cream 15ml Beaten Egg Pinch of Salt and Pepper Instructions: Place the fish in a shallow baking dish and preheat the … Continue reading Sea Bass Pie

countrysquiremagazineJuly 30, 2019July 30, 2019

Sour Grapes Cocktail

Ingredients: 1 1⁄2 oz Bonded bourbon 1 oz Pineau de Charentes apéritif 1⁄2 oz Simple syrup 3⁄4 oz Fresh lemon juice 1 Egg white 3 dashes Angostura bitters Garnish: Lemon twist Instructions: Add all the ingredients except the bitters into a shaker and dry-shake (no ice). Add 1 large ice cube and shake well. Strain into a chilled coupe glass, and top with a few … Continue reading Sour Grapes Cocktail

countrysquiremagazineJuly 25, 2019July 25, 2019

Mint Chutney

Ingredients: Large bunch of fresh mint leaves 1 onion cut into chunks 1 tsp salt 1 green chilli (add more for more heat) 1 or 2 lemons Instructions: Slice the lemon in half and slice off the rind, remove any pips and chop the flesh into quarters. Remove the leaves from the mint, discarding the stalks and remove the chilli stems too. Place the mint, … Continue reading Mint Chutney

countrysquiremagazineJuly 23, 2019July 23, 2019

Strawberry & Elderflower Gateau

Ingredients: 2 x 200g sponge flan cases (25cm) 6 tbsp strawberry jam or conserve 400g strawberries (look for ones that are a similar size), halved 600ml double cream 2 tbsp icing sugar, plus 150g 5 tbsp elderflower cordial 5-6 raspberries or some pink food colouring gel small handful pistachios (optional), slivered or roughly chopped (see tip) strawberry coulis or cream, to serve Instructions: Remove the … Continue reading Strawberry & Elderflower Gateau

countrysquiremagazineJuly 18, 2019July 17, 2019