Recipes Archive
(February 2013)

1 February 2013

Valentine’s Day classic American buttermilk pancakes

Having just returned from a gloriously sunny California – where I helped my dad, who lives there, celebrate his seventieth birthday – I have been inspired to include some American ideas in my cooking. The Americans love their food and if you’ve ever eaten in an American restaurant you can understand why. There’s just so Read more…

Vegetable ratatouille and lamb filled miniature aubergines

Method: Place the oil in a deep based pan. Add the diced onion and peppers and cook on medium heat for 3 minutes. Add the seasoned lamb and cook for further 5 minutes, then add the fresh thyme and pinch of cloves and cook for 2 minutes. Drain off the cooking fat and wet with Read more…

Pan roasted pheasant breast

Method: In a bowl mix the lemon zest, juice, olive oil, sliced garlic, ginger and parsley, pour on the pheasant breast and leave to marinate for at least 4-6 hours in a refrigerator or overnight. Peel and cut the potatoes, boil them in salted water for 5 minutes. Drain and season with salt and ground Read more…

Duo of coffee scented cinnamon and beetroot and raspberry parfait

Method: Place the sugar in a deep based pan with 2 tablespoons of water and gently cook on low until melted and clear, then set aside. In a mixer, place the egg yolks with the cinnamon and ground coffee, then whisk on high and gently pour in all the melted sugar. Whisk until pale and Read more…