Recipes Archive
(December 2015)

1 December 2015

Roasted quail with rosemary scented chestnut stuffing

METHOD Melt 50g butter in a pan with the fresh thyme, add the sliced red onions and cook on medium heat for 5 minutes. Wet with the sherry and season with salt and pepper. Discard the thyme and cook for further 3–4 minutes, set aside. To make the stuffing, place 100g butter in a pan, Read more…

Cherry smoked Lincolnshire venison loin

METHOD Heat the Big Green Egg BBQ to 300C. Season the venison loin with salt, pepper and cumin, add the soaked smoking chips and roast the venison loin, turning every minute or so for 5-7 minutes depending on your liking. In a pan place the oil, chopped shallots, garlic, peppercorn, and sesame seeds and cook Read more…

Burned honey parfait

METHOD Line the base of a (12 x 8 x ½ inch) tray with cling film. Soak the gelatin in cold water for 5 minutes. Place the honey in a saucepan and bring to boil for 1 minute. Add the water and the squeezed gelatin and pour on the base of the tray. Refrigerate for Read more…

Christmas chocolate carrot cake

I have to confess that I’m not a huge fan of the traditional Christmas cake or Christmas pudding. I find them both quite heavy, especially at the end of one of the year’s richest and most extravagant meals. What’s really funny is that I love all the individual elements but just not how they appear Read more…