Recipe Search ResultsResults 161 - 167 of 167 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next Dish’s Beetroot-cured Gravadlax, blue fir potato, creme fraiche, beluga, frisee and dillCook potatoes in vegetable stock, leave to dry and cool. Jerusalem artichoke soup with a hazelnut milk froth and a cigarette of wild duck and sloes - by Robert ThompsonRinse salt off the duck legs and then pat dry. Place in a deep pan and add enough duck fat to cover. Bring to a gentle simmer and confit until very soft. Pan-roast fillet of Dexter beef with baked pan haggerty, beer-battered onion rings, thyme and root vegetable juices - by James MackenzieSeason the steaks with salt, pepper and a little chopped thyme. You can use any breed, but the Dexter we use comes from about 10 miles down the road and is packed with flavour - but it is about half the size of a regular fillet. Braised acorn-fed grey squirrel with roasted loin and squirrel pie, garlic mash - by Craig JamesRemove the legs from the squirrel and place in a baking dish. Roughly chop the carrot, onion and garlic and place in the dish with the legs. Gremolata of lambBraise neck fillet in stock until it can be flaked with a fork - about two hours. Mix with diced apricots, chopped parsley and a little meat glaze. Bramley and prune frangipane tartMake pastry and line base of a tart mould. Bake blind. Place cooked apples and soaked prunes in base, and top with frangipane. Summer pudding with thick Jersey cream - by Shaun RankinIn a large pan add the caster sugar and all the purées together with 100ml of water. Bring to the boil, set aside and leave to cool. Then add the fresh berries. |
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