Heat a non-stick frying pan over a high heat with 20g butter. Once it starts to foam add the leeks with seasoning and brown all over. Add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8-10 minutes until the leeks are tender...
Posted: 08 Feb 2012 | FULL ARTICLE
To make the granita, dissolve the sugar and water over a low heat once boiling and simmer for two minutes. Remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour. Freeze and continue the stirring until desired large flaked crystals have formed...
The variable weather makes it hard to predict what's definitely going to be in our kitchen larder this month, but Madalene Bonvini-Hamel of the British Larder has still been able to create a couple of recipes that are bound to be a hit on February's menus
Posted: 06 Feb 2012 | FULL ARTICLE
Agnar Sverrisson, chef-proprietor of Texture London, has created a refreshing dessert that's not overly sweet; Simone Sylvestre of Laytons Wine suggests some wines to accompany the dish...
Posted: 03 Feb 2012 | FULL ARTICLE
Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at January – the beginning of a new calendar year and the middle of winter. The Brussels sprout season is coming to a close...
Posted: 04 Jan 2012 | FULL ARTICLE
Preheat the oven to 200°C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil. Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Once cooked, flake the meat while hot and reserve for the pastilla.
Season the hake, heat a non-stick frying pan with the oil and butter, place the fish skin side down and fry until golden for about 4 minutes, till the skin is golden and crisp. Flip the fish over and cook for a further 2 minutes. Serve immediately.
With 2011 drawing to a close, Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks at the vast range of seasonal delights that can be found in December
Posted: 08 Dec 2011 | FULL ARTICLE
To make the vegetable ceviche, slice the mange-tout and spring onions thinly lengthways, combine with the rest of the ingredients and season. To prepare the leek purée, chop the leeks and sweat in butter. When soft, add the water and evaporate on a low heat. Season and purée in blender.
Posted: 16 Nov 2011 | FULL ARTICLE
The clocks have gone back and we're well and truly into autumn now, with the warm sunshine of the Indian summer behind us. But it's not all bad news - with a snap of cold and frost the aroma and flavour of root vegetables such as turnips, parsnips, celeriac and swede will improve.
For the pear parfait sponge base, preheat the oven to 180°C. Whisk the eggs and sugar until they reach the thick ribbon stage, then fold in the sifted flour. Using a pallet knife, spread the sponge about 2mm thick onto a Silpat and bake for 5-6 minutes in the preheated oven. Leave to cool.
For the rabbit en croute, joint the rabbit by removing the front and back legs, setting the loins aside. Place the legs in a vacuum pouch with the garlic, thyme, coriander seeds and peppercorns, vacuum and cook in a preheated water bath at 84°C for 9 hours. Once cooked, chill over ice.
As September comes to a close and we get one last burst of summer sun, Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at October's fabulous larder
Posted: 07 Oct 2011 | FULL ARTICLE
To make the honey madeleine, turn the butter to beurre noisette, stir in the honey and lemon juice, and cool completely. Sift the icing sugar, almonds and flour into a medium mixing bowl. Whip the egg whites with a pinch of salt until they form soft peaks.
To prepare the parfait, preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Add the garlic, thyme, brandy and crushed coriander seeds, melt the remainder of the butter and add to the shallots. Leave to cool slightly.
With summer drawing to a close, Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks at some of the prime ingredients to be found during September
Posted: 01 Sep 2011 | FULL ARTICLE
To prepare the venison, preheat a water bath to 82ºC. Season the meat and rub the oil over it, then lightly crush the juniper and coriander seeds with the garlic, and rub over the meat. Place the venison neck with the rest of the ingredients into a vacuum bag, seal on hard vacuum, and cook in the water bath for 12 hours.
Wash the damsons, cut them in half and place in a large saucepan. Cover the damsons with cold water, and bring them to the boil. Place a plate on top then weigh them down and simmer over a low heat for 30 minutes. Add the fresh rosemary for the last 10 minutes of cooking time.
To make the tarts, preheat the oven to 200°C and grease four 8 x 2cm round tart moulds with butter. Heat a saucepan with the butter and sweat the onions and garlic with seasoning until they start to caramelise. Add the sugar and cook until dissolved.
Posted: 10 Aug 2011 | FULL ARTICLE
Place the apricots, caster sugar, cold water, lemon juice and zest, and thyme sprigs in a vacuum pouch, and seal on hard vacuum. Place the bag in a preheated water bath at 82°C for 45 minutes, allow to cool over ice and leave in the fridge for 48 hours.
Still time to get your nominations in for this year's Cateys. Closing date is Monday 13 February 2012.
Find out more...
Win £1,500 for a culinary holiday from Schwartz for Chef
Enter Now !
Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
Watch here
07 Feb 2012
16 Oct 2011
06 Feb 2012
09 Feb 2012
08 Feb 2012
10 Feb 2012
31 Jan 2012
30 Jan 2012