Ingredients: 2 amaretto almond liqueur 1.5 vodka 1 squeeze of fresh lime Ice Instructions: Must be fresh lime, using cordial does not have the same effect and spoils the drink. Shake over ice but ensure there is no ice in the glass. Martini glass with a small straw stuck to the outside of the glass with the condensation creates a great, contemporary look. Raise your … Continue reading The London Bridge Cocktail
Ingredients for a Gimlet: 2 1⁄2 oz Gin 1⁄2 oz Lime juice 1⁄2 oz Simple syrup Appropriate Gimlet Garnish: 1 Lime wheel Glass: Cocktail or Old Fashioned Instructions for Making a Gimlet: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass or an Old-Fashioned glass filled with fresh ice. Garnish with a lime wheel. (You … Continue reading The Gimlet
Ingredients: 1 onion, chopped 1 carrot, chopped Vegetable oil – for frying 1tsp each ground cinnamon, cumin, nutmeg and coriander 1 whole pheasant 25g cooked, unsweetened chestnuts, peeled 1.5l litres hot chicken stock 1tbs lemon juice 2tbs double cream 2tbs chopped flat-leaf parsley Salt Instructions: Fry the onion and carrot in a little oil in a large, heavy-based saucepan or casserole pot, then stir … Continue reading Pheasant & Chestnut Soup
Ingredients: 40 ml The King’s Ginger 15 ml homemade rhubarb syrup* 25 ml Twinings Lemon & Ginger tea** 10 ml fresh lemon juice 25 ml English sparkling wine Fresh ginger, raspberry and small sprig of mint to garnish Method: Place two big ices cubes in a tea cup. Add all the ingredients except the sparkling wine and stir. Carefully top with the sparkling wine and … Continue reading The King’s Ginger Cocktail
Ingredients for Old English Marmalade: 2 lb (900 g) Seville oranges ½ lb (225 g) lemons 6 pints (3.4 litres) water 1 lb (450 g) sugar per 1 lb (450 g) pulp – of which 1lb should be brown Method for Making Old English Marmalade: Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and … Continue reading Old English Marmalade
Ingredients for Eton Mess 150ml light double cream 200g crème fraiche light 8 meringue nests, crushed 300g fresh strawberries, hulled and quartered Method for Eton Mess Whip the cream until it forms soft peaks. Fold in the crème fraiche, crushed meringue and strawberries. Divide between 6 individual serving glasses and serve at once. You can use double or whipping cream in this recipe, but it … Continue reading Eton Mess
Ingredients for Rabbit Rolls: 200g rabbit mince 1 egg 1 tbsp bread crumbs 1 tsp hot English mustard ¼ tsp dried sage A pinch of nutmeg ½ tsp salt ¼ tsp black pepper 1 packet store bought puff pastry A fistful of baby spinach leaves, washed and dried thoroughly 1 extra egg Instructions for Making Rabbit Rolls: Pre-heat oven to 190 degrees on the … Continue reading Rabbit Rolls
This is a royal cocktail that was made to honour Queen Elizabeth II’s 60th anniversary. Its full name – the Macdonald Windsor SL4 – is named after the postcode of Windsor Castle and the Macdonald Windsor Hotel. It consists of a regal blend of Bombay Sapphire Gin, Blue Curacao and Cranberry Juice. Ingredients: 40ml Bombay Sapphire Gin 20ml Blue Curacao 40ml Cranberry Juice Soda Water Method: … Continue reading Macdonald Windsor Cocktail
Ingredients for Bubble & Squeak Welsh Lamb: 1 double rack of lamb ‘French’ trimmed – fat removed and bones cleaned (your butcher will do this if you ask nicely) 1 tablespoon Welsh grain mustard 25g (1oz) fresh dried breadcrumbs Chopped fresh herbs – rosemary, thyme, lavender etc Half pint lamb stock – made from bones & trim from the rack 1 glass full bodied red … Continue reading Bubble & Squeak Welsh Lamb
Ingredients for a Winter Chambord Kiss: 50ml Irish Cream 25ml Chambord Ice Instructions for making a Winter Chambord Kiss: We start with Chambord on the rocks. Then the Irish cream. Finally, a stir and a fresh raspberry. Bon. The kiss is ready. (Courtesy: Chambord) Continue reading Winter Chambord Kiss
Ingredients for Wild Boar Stew: 1kg diced wild boar 50g plain flour Rapeseed oil (we recommend Hillfarm) 2 litre stock 100g streaky bacon 25g tomato puree 1 diced red pepper 5g thyme 5 bay leaves 10g paprika 3g cayenne papper 4 crushed garlic cloves 2 diced onions 150g mushrooms 250ml red wine 10g parsley Salt and pepper to taste Instructions for Wild Boar Stew: Preheat … Continue reading Wild Boar Stew
This time of year you may have some leftover Stilton nestling in your larder or fridge. If so, then us gourmets at Country Squire Magazine fully recommend this recipe to you. We declare it sinful to let Stilton go to waste. Celeriac & Stilton Soup Ingredients: 125g Butter 2 heads celeriac, peeled & chopped 1/4 cup chopped chives 3 tablespoons finely chopped basil 1/3 cup plain flour … Continue reading Celeriac & Stilton Soup
Beer Braised Rabbit Ingredients: 3 tb Oil 2 fryer rabbits cut into pieces 1/2 heaping cup season flour Salt Freshly ground black pepper 1/2 lb Ground pork sausage 2 cup Thinly sliced onions 1 1/2 lb White mushrooms, thinly sliced 2 tb Chopped garlic 1 tb Chopped fresh thyme 2 Bay leaves 2 cup of a Amber beer 4 cups chicken or rabbit stock 2 … Continue reading Beer Braised Rabbit
