Sauces, Stuffings and Marinades
Ingredients 1 Onion 1 Lemon 1 Cooking Apple (Bramley) 200g Cooked Chestnuts 1 Tbsp Butter Salt Black pepper Method Saute the finely chopped onions in the butter (make sure they don’t caramlize) on a low heat. Zest the lemon rind and squeeze the lemon for juice. Peel and dice the apple into small cubes; corsely chop the cooked chestnuts. Add the lemon zest and apple to the softened onion and briefly cook, then add the chestnuts and bind stuffing with lemon juice.
26 Dec 2023
Sauces, Stuffings and Marinades
Ingredients 1 Onion 1 Turkey Liver 100 gm Breadcrumbs 2 Tbsp Butter Salt Black pepper Sage (fresh or dry) Parsely (fresh) Stock Method Gently boil the turkey liver in a little water to cook, then chop and finely mash the liver to a fine consistency. Saute the finely chopped onions in the butter (make sure they don’t caramlize) on a low heat. Add the chopped (or dry) sage, chopped parsely, breadcrumbs, liver, and seasoning.
26 Dec 2023
Sauces, Stuffings and Marinades
Ingredients 100 gm Dried apricots 50 gm Walnuts 100 gm Breadcrumbs 2 Onions 2 tsp Sage Salt Black pepper Method Chop the apricots and walnuts. Saute the finely chopped the onion and the sage in the butter and oil. Add the apricots, walnuts and seasoning and then the breadcrumbs and lightly fry to brown. Add a little water if the mixture is too dry. Variation Dried cherries can be used in place of the apricots.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 100 gm Granulated white sugar 1 tsp Cinnamon 500 ml Water 2 tsp Cornflour 1 Tbsp Apricot jam 1 Lemon juice 250 ml Brandy Method Mix the ingredients in a saucepan and bring to a boil.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 1 Egg(s) 1 Garlic cloves 1 Lime juice 1 tsp Mustard powder � tsp Worcestershire sauce 150 ml Olive oil 40 gm Parmesan cheese Salt Black pepper Anchovy fillets Method Finely grate the parmesan cheese if necessary. Put the egg, chopped garlic, lime juice, 2 anchovy fillets, mustard and Worcestershire sauce into a food processor or blender. Blend until smooth. Then pour in the olive oil and oil from the anchovy fillets (mixed together if preferred) in a slow steady stream until the dressing is emulsified and the consistency of pouring cream.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 175 gm Caster sugar 2 Tbsp Water Method Heat a heavy-guage saucepan gently over a medium heat for a few moments then add the sugar. Leave the sugar until it begins to melt, keeping an eye on it. After about 5 minutes the sugar will start to melt. Give the saucepan a good shake and leave it again until about a quatrer of the sugar has melted. Now using a wooden spoon, stir gently until all the sugar has turned to liquid and is caramel coloured.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 1 Tbsp Plain flour 25 gm Butter/oil 250 ml Milk 50 gm Cream cheese 100 gm Cheddar cheese Salt Black pepper Cayenne pepper Nutmeg (grated) Method Melt the butter (or oil) in a saucepan. Add the flour and mix well. Slowly add the milk stirring vigourously to avoid lumps. This can be done off the heat or still over the heat but the latter needs more care to avoid the lumps.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 800 gm Chestnuts 2 Lemon(s), juice and zest 225 gm Butter Salt Black pepper Method Saute the chestnuts in the butter. Lightly crush the chestnuts with a spoon to break them up. Add the zest and juice of the lemon and seasoning to taste. Notes We use the ready prepared whole chestnuts. This recipe uses 4 x 200gm packets of the chestnuts.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 2 Tbsp Honey 1 Lime juice 1 Tbsp Sesame oil 2 Tbsp Water 2 tsp Chilli sauce sweet Method Heat ingredients together in a saucepan.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 1 Chilli 2 Garlic cloves 1 Tbsp Root ginger 8 Black pepper 1 tsp Cumin seeds 1 tsp Coriander seeds 1 tsp Turmeric Coriander leaves Mint 100 gm Creamed coconut Method Put all the ingredients into a food processor and whizz to mix. Add a little water if the mxture is too thick. Pour over the chicken pieces and leave to marinade for a couple of hours or overnight. Roast or grill the chicken until cooked.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients � tsp Mustard powder � tsp Salt 1� Tbsp Granulated white sugar 2 Egg yolk(s) 40 ml White wine vinegar 150 ml Single cream Method Mix the dry ingredients with the egg yolks, then add the cream and vinegar. Cook over boiling water in a saucepan until smooth and thick.
24 Sep 2023
Sauces, Stuffings and Marinades
Ingredients 425 ml Milk 1 tsp Vanilla essence 110 gm Caster sugar 5 Egg yolk(s) 2 Tbsp Plain flour 1 Tbsp Cornflour 10 gm Butter or margarine Method Put the milk and vanilla (essence or pod) in a saucepan and bring to a boil. Remove from the heat and leave to infuse. Whisk the egg yolks and sugar together until thicky and creamy. Slowly add the flour and cornflour. Remove the vanilla pod from the milk if used, then add the milk to the egg mixture and stir well.
24 Sep 2023