The Jam Tree‘s Executive Head Chef James Browne has kindly sent us the following two recipes: the ever popular Fish Cakes and Jamaican Chicken Curry.
With thanks to Rovos Rail for allowing us to reproduce some of the recipes of dishes enjoyed on their trains and special thanks to the chefs who produced them for us. Please note that these recipes are the chefs’ own working recipes.
Serves 4-6 Ingredients 2 onions25g butter or margarine15g mild curry powder1 large tomato (deseeded)10ml smooth apricot jam250ml water1tsp salt1kg minced lamb or beef2 fairly thick slices white bread300ml milk6 whole blanced almonds2 eggsBay leaf Method Thinly slice onions and sauté in butter until soft. Add the curry powder and fry gently for a few minutes. […]
Preparation time: 5 minutes; Cooking time: 8 minutes. Serves: 4 Ingredients: 1tbsp sunflower oil450g beef rump steak, cut into thin strips2 shallots, thinly sliced2 cloves garlic, crushed2.5cm piece fresh root ginger, peeled and finely grated75g cashew nuts125g mangetout, halved2tsp tamarind paste150ml bottle Malay Taste Kicap Manis To serve: Noodles Method: Heat the oil in a […]
Andrew Baird lists his recreations as scuba diving, he is a PADI divemaster, fishing, gardening, photography, golf and driving. Born in Sheffield he became head chef at Longueville Manor in 1990, today he is the Manor’s unassuming, highly acclaimed, international and national award-winning Executive Head Chef.
Mark Jordan decided at school that he wanted to be a chef. Having trained under Keith Floyd, been inspired by Jean Cristophe Novelli to create food to Michelin star standard, and honing his skills at several Michelin-star restaurants and other noted fine dining establishments he joined the Atlantic Hotel in 2004 as Head Chef. Today […]