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Keyword: "PASTRY"
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Daniel Galmiche is the executive head chef, and Alex Edwards the pastry chef, at the Vineyard at Stockcross.
Posted: 29 January 2010
Classic pub snacks are back in vogue. The Compass in Islington, North London, has wowed the press with its black pudding, apple and sage sausage rolls.
Posted: 06 November 2009
This recipe was submitted by Lionel Strub from the Fennel restaurant in Wetherby.
Posted: 23 October 2009
This recipe, for Canteen mushroom pie, was created by Canteen executive chef and co-founder Cass Titcombe, and forms part of Caterer's sustainability month.
Posted: 01 October 2009
Lancashire chef Paul Heathcotes owns a string of restaurants in the North of England (including the Olive Press chain and the Longridge restaurant that once held two Michelin stars). His sports catering business merged with Lindley Catering in 2006.
Posted: 18 September 2009
Leigh Myers is the group executive chef of Nelson (Northwest) Hotels.
Posted: 11 September 2009
Roasted crown and slow-braised leg of Berwickshire grouse, spiced, seared foie gras and lemon dust "en feuilleté" with pickled blueberries and truffled mashed potatoes.
Posted: 12 August 2009
For the crab salad: Gently mix all ingredients together, then separate into four equal parts. Three-quarter fill four ring moulds with the mixture. Chill in fridge....
Posted: 15 July 2009
Potted pigs' cheeks with pea custard is of three recipes devised by chef Madalene Bonvini-Harnel to ensure fresh peas keep all their flavour and colour during their short season.
Posted: 15 July 2009
Pea and slow-cooked ham tarts is of three recipes devised by chef Madalene Bonvini-Harnel to ensure fresh peas keep all their flavour and colour during their short season.
Posted: 15 July 2009
One of my favourite classic desserts is lemon meringue pie, but only when it is as fresh as possible - after 5-6 hours the meringue starts to "weep".
Posted: 01 May 2009
This is based on a classic Swiss chard tart from the South of France, known as tourte de blette, which is served as a dessert.
Posted: 01 May 2009
Preheat oven to 170°C. Grease and flour 25cm bundt tin. Cream butter and sugar until pale and fluffy. Add beaten eggs, one at a time, beating well between each addition.
Posted: 06 February 2008
Melt butter in a non-stick frying pan. Add rice and stir over a medium heat until coated in butter. Add a third of the apple juice, all of the grated apple and stir well.
Posted: 06 February 2008
Strain all fruit juice through very fine sieve, keeping juices separate. Soak gelatine in a large bowl of cold water for about five minutes until very soft, making sure they do not clump together.
Posted: 06 February 2008
By Patrick Roubequet, development chef for the British Pig Executive (BPEX)
Posted: 20 December 2007
This is my most preferred pudding and a wonderful way to finish a meal. Any chef worthy of his name will have a lemon tart on his menu and this one has been with me since Harvey’s, my first ever restaurant
Posted: 06 September 2007
Preheat the oven to 180°C and grease the moulds. Cream butter and sugar. Warm the eggs to 37°C and mix it into the butter and sugar mixture....
Posted: 11 July 2007
INGREDIENTS (Serves four) For the walnut dressing 8 walnuts, roasted 1 egg yolk 1tsp Colsterworth honey 1tsp grain mustard 1tsp cider vinegar For the crispy goats' cheese parcels 16 wonton or filo pastry squares (each about 10cm square) 1 egg, beaten 2 Skylark Hill goats' cheeses, cut into 8 pieces Black pepper, cracked Celery salt 3tbs olive oil For the salad 1 packet mixed salad leaves, watercress or rocket 1 red onion, finely chopped 12 walnut halves, roasted 1tsp herb fennel, chopped 4 fresh figs, quartered METHOD Place the walnut dressing ingredients in a blender and blitz for 10 seconds. To make the crispy goats' cheese parcels, lay out all 16 pieces of wonton or filo pastry and lightly brush with egg wash. Place a piece of goats' cheese in the centre of each sheet and sprinkle with cracked black pepper an
Posted: 11 January 2007
Add the rosemary and stock, bring to the boil and simmer gently for about 11/2- 2 hours until the mutton is soft and tender. (This may take a little longer - or not quite as long - as it is difficult to put a precise cooking time on stewed mutton.) Check seasoning.
Posted: 09 January 2007
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