Ingredients: 30 g butter 1 onion, finely chopped 2 cloves garlic, crushed 300 g risotto rice 100 ml white wine 1 fish stock cube dissolved in 1 litre of boiling water 125 g asparagus tips, cut into bite-sized pieces 200 g cooked and peeled prawns zest of 1 lemon 40 g Parmesan cheese, grated 1 tbsp chopped parsley black pepper to taste Method: Heat the … Continue reading Prawn and Asparagus Risotto
Ingredients: 3lb rabbit, cut into 6 to 7 serving pieces, include ribs and flap meat Salt 1/2 cup all purpose flour for dredging 2 Tbsp olive oil 2 Tbsp butter 2 medium onions, sliced 4-6 whole cloves of garlic, peeled 6 sprigs of fresh thyme, tied together with kitchen string 1 1/2 cups of British ale 1/2 cup of chicken stock 1/2 teaspoon salt 1/2 … Continue reading Braised Rabbit in British Ale
Ingredients: 4 large carrots 1 large onion 1 green chilli 1/3 cup coconut milk 1/4 cup water 2 tsps chilli powder (adjust according to taste) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 2 tbsps oil Fresh coriander leaves, chopped for garnish Salt to taste Method: Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli. … Continue reading Carrot and Coconut Curry
Ingredients: Lychee Panna Cotta 1 can of lychees in syrup 12g powdered gelatin 240ml extra thick double cream 240ml whole milk 2 tbsp sugar Pomegranate Jelly 12g powdered gelatin 250ml pomegranate juice 65g sugar Pomegranate seeds to garnish Method: For the panna cotta: Pour the lychees and syrup into a food processor and blend until the mixture is smooth. Strain into a measuring cup until … Continue reading Lychee & Pomegranate Panna Cotta
Ingredients: 1 tbsp olive oil 1 onion finely chopped 4-5 strips of bacon/pancetta chopped 4 garlic cloves thinly sliced 8 chicken pieces on the bone thighs and legs 250 g Shiitaki mushrooms whole or halved 500 ml Chardonnay 250 ml whipping cream salt & pepper to taste handful flat leaf chopped parsley Method: Cook bacon or pancetta in a tablespoon of olive oil, when cooked … Continue reading Coq au Chardonnay
Ingredients: 1.2kg ready shortcrust pastry 2 tbsp olive oil 2 large red onions, peeled & diced 120g field mushrooms, sliced 120g smoked back bacon, diced 1kg mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced 1 clove garlic, peeled & crushed Zest & juice of 1 orange 70ml port 300ml chicken stock 1 tbsp redcurrant jelly 4 Bay leaves 30g plain Flour … Continue reading Shortcrust Game Pie
Ingredients: 2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup chopped fresh cranberries 2/3 cup milk 1/4 cup butter, melted 1 teaspoon grated orange rind 1/2 teaspoon vanilla extract 1 large egg, lightly beaten Handful of flaked almonds Method: Combine flour, sugar, baking powder, and salt in a large bowl and stir well with a whisk. Stir in … Continue reading Cranberry & Almond Muffins
Ingredients: 40ml coffee vodka 15ml coffee liqueur 7ml cinnamon syrup Garnish with chocolate flakes or lemon twist Method: Pour the ingredients into a cocktail shaker filled with ice. Stir with a bar spoon. Strain into a chilled cocktail glass. Garnish with chocolate flakes or lemon twist. Continue reading Midnight Martini
Ingredients: 4 garlic cloves, chopped 2 tsp ground cinnamon 2 tsp ground cumin 1 tbsp dried oregano 1 lemon, quartered, pips removed 1½ kg bone-in lamb shoulder joint 2 red onions, cut into wedges 1L carton pomegranate juice 2 tbsp clear honey 250g natural yogurt 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate small handful mint leaves, chopped Method: Put the garlic, cinnamon, … Continue reading Slow Roast Lamb with Pomegranate & Honey
Ingredients: 4 drops Moroccan Bitters 2 oz Pomegranate-Infused Vodka 3⁄4 oz Honey syrup 1⁄2 oz Lemon juice Instructions: Add the bitters to a chilled cocktail glass and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir, and strain into the prepared glass. Garnish with a lemon twist. Continue reading The Moroccopolitan
Ingredients: 3 oz. Purity Vodka 3/8 oz. Elder flower liqueur 3/8 oz. Lemon juice 1 bar spoon apricot preserves Instructions: Add all ingredients into a cocktail shaker filled with ice and shake until ice cold. Double strain into a chilled cocktail glass. Garnish with small, white flowers. Continue reading The Shire Flower Cocktail
A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today. Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g fresh prawns, de-veined and shells removed 3 shallots finely chopped … Continue reading Yang Zhou Fried Rice
Ingredients: 50ml Captain Morgan Original Spiced Gold 80ml Apple Cider 2 dashes Angostura Bitters 3 pieces Star Anise 4 buds Clove 2 tbsp Sugar or Maple Syrup Method: Pour Captain Morgan Original Spiced Gold, apple cider, angostura bitters, star anise, cloves and sugar into a saucepan. Heat until warm and the sugar is dissolved. Pour the mixture into a tall glass. #HotMulledCiderDay 30.09.18 Continue reading Spiced Apple Cider
Ingredients: 6 Chicken breasts 1 large egg beaten 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp dried paprika 1/4 tsp garlic salt 2 tbsp olive oil Sauce: 1 onion sliced 2 cloves garlic crushed 1/2 tsp dried oregano 1 tsp paprika 160 g sun dried tomatoes 1 red bell pepper sliced 120ml white wine … Continue reading Tuscan Chicken Sun Dried Tomatoes & Spinach
A true taste of summer if you love pears…a crisp, cool, and sweet (but not too sweet) cocktail. Ingredients: 120ml pear vodka 1 pear sliced 30ml lime juice, freshly squeezed 1 tbsp sugar 1 dash angostura bitters Ice 90ml sparkling mineral water Method: Drizzle the lime juice over the pear slices to add flavour and prevent browning. Be sure to get a little on … Continue reading Pear Martini
BY RUCHIRA GHOSH Ingredients: Eggs 3-4 Onions 2 finely chopped 1 tbsp Green chillies finely chopped Salt to taste Milk 1tbsp Potato 1 diced or wedged Tomato.1 chopped Cumin seeds 1/2 tsp Ginger paste ½ tsp. Yogurt 1 tbsp Coriander powder 1/2 tsp tsp cumin powder 1/2 Chilli powder 1/2 tsp Turmeric powder 1 pinch Method: Heat oil in a frying pan. Spread the … Continue reading Spicy Omelette
The distinct flavour of lychee is accented with the lighter taste of cranberry, an interesting play of flavours that is both intensely sweet and delicately refreshing. Ingredients: 60ml vodka 60ml lychee liqueur 45ml cranberry juice Method: Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled Collins glass filled with ice. Continue reading Red Lotus Cocktail
Ingredients: 1 mashed banana 900g shredded carrots (skin on) 60ml unsweetened apple juice 30ml water 180g whole wheat flour 85g rolled oats Method: Preheat the oven to 175˚C. In a bowl, mix together the banana, shredded carrots, then slowly adding the apple juice and water. Once mixed, stir in the oats and flour and knead until it’s a doughy consistency. Roll out the dough … Continue reading Homemade Dog Treats
BY NONI CHRISTOPOULOS As the weather warms up we naturally want to spend more time outdoors and gardens come alive with the sound of people socialising as we fire up the BBQ. Gone are the days though when we chucked a few sausages on the BBQ and stood around a wasp invested lawn balancing that burnt sausage on a flimsy paper plate and holding a … Continue reading #NationalBBQWeek – Top 10 Recipes for Al-Fresco Dining
Instructions: In an ice filled mixing glass, briefly stir together 5–10ml Vermouth with a dash of Angostura bitters. Add 60–90ml Single Barrel Rye (Michter’s Rye suits the purpose) and stir again until it’s as cold as a winter sea off the Frisian island of Föhr (where the Manhattan, surprisingly, is their national drink). Strain into a cocktail glass and garnish with a Maraschino cherry. Continue reading The Manhattan
