Recipe for Plum Sorbet, with thanks to the chefs of the George and Dragon Inn, Clifton, Penrith.
Serves 8 (If no black butter is available use any high fruit content jam) Ingredients 300g digestive biscuits100g unsalted butter1 jar/225g La Mare Jersey black butter (or high fruit content jam)1 vanilla pod (split and seeds scraped)3 tbsp waterJuice of ½ lemon4 gelatine leaves500ml double cream300g Philadelphia cream cheese Method Blend the digestive biscuits and […]
Serves 4 Ingredients 4 fillets of bass (175g each –pin boned and scored on the skin – ask your fishmonger)3 tbsp light olive oil (for cooking)2 large red capsicums (peppers)1 large yellow capsicum “2 tbsp lemon juice and zest of quarter lemon6 tbsp olive oil (good quality, ie La Blanc)4 pieces of cleaned squid (60g […]
…cooks up mushrooms Celebrity chef, James Martin, has created six new mushroom inspired recipes in conjunction with the Mushroom Bureau to show that mushrooms are a tasty addition to most dishes. As well as being tasty mushrooms offer a number of health benefits, as they are a source of Vitamin D, high in protein and […]
Recipes kindly shared with the Foody Traveller by Master Chef Grant Hawthorne. Grant Hawthorne, Capetonian by birth but living in the UK for the last 12 years is one of the Master Chefs of Great Britain. When not working as a freelance chef and consultant he produces his own range of Peri Peri sauces and […]
Kevin Dalgleish, Executive Chef at Ackergill Tower Hotel, Wick, Caithness (www.ackergilltower.com) now that warmer days are with us finds his thoughts turning to lighter, cleaner dishes. He shares his thoughts and some BBQ recipes with Foody Travellers staying at home.