For the chocolate filling
200g/7oz dark chocolate, chopped
200ml/7fl oz double cream
1 tsp brandy
15g/½oz unsalted butter

Preparation method
1. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
2. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
3. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
4. Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
5. Meanwhile, preheat the oven to 160C/315F/Gas 2½.
6. Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
7. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
8.Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

http://www.foodnw.co.uk/events/Industry_Events/Foodies-Festivals-2011-Comes-To-Tatton-Park/

Even the FAMOUS

http://www.leahspantry.co.uk/

Canape

To commence
Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goat’s Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus Spears with Hollandaise Sauce for Dipping
Quails’ Eggs with Celery Salt

Main course
Scottish Langoustines with Lemon Mayonnaise
Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and Honey-glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

Pudding
Gateau Opera
Blood Orange Pâté de Fruit
Raspberry Financier
Rhubarb Crème Brulée Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle

To serve
•caster sugar
•lemon juice
•lemon wedges

Preparation method
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Ingredients
• 1 tbsp olive oil
• 1 garlic clove, chopped
• 1 shallot, sliced
• 200g/7oz fresh mussels in shells, beards removed
• 50ml/2fl oz white wine
• 50ml/2fl oz double cream
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper

Preparation method
1. For the mussels, heat the olive oil in a lidded saucepan over a medium heat. Add the garlic and shallots and sauté for two minutes, until softened.
2. Add the mussels and white wine, stir well and place the lid on. Allow the mussels to steam for 3-4 minutes, then remove the lid and check that all the mussels are cooked and have opened. Discard any that have not opened.
3. Remove the mussels from their shells and return the flesh to the pan, discarding the shells.
4. Add the double cream, fresh parsley, stir together and season, to taste, with salt and freshly ground black pepper.
5. To serve, place into a large bowl.

1 medium chicken
1 medium ripe chopped tomatoes
4 Chirzo Cooking sausage
12 tiger prawns raw
12 Mussels raw
3 oz peas
1 level teaspoon of saffron
3 cups of spanish rice
8 cups of hot water or ( even better chicken broth)
olive oil ( enough to cover the bottom of the paella pan)
salt ( to taste)
level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, chicken (lightly salted ) and fry unitl lightly browned. Then add the sausage peas whilst they are cookin, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
spanish paella in pan

Cook all the ingredients for about 20 minutes over a low gas light and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The gas should get onto full to heat get it to boiling. It takes about 20 minutes for the paella rice to cook, however add the mussels and prawns at 10 minutes. Do not stir the rice once you have added it to the paella pans, just change it under a low heat. All the broth should be absorbed when finished. Take the paella off the hob and let stand for about 10 minutes covering the top with foil. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

www.whyiloveorganic.co.uk

After the success of the 2010 Wedding Show they are now busy planning the 2011 event, which  they hope will be bigger and better than ever.

Held inside a spectacular and grand marquee within the magnificent grounds of Tatton Park a visit to The Wedding Show is an absolute must for anyone involved in planning their special day.  There is the opportunity to discuss your individual requirements with the experts in the business whilst enjoying stunning, choreographed catwalk shows, informative live demonstrations and dynamic band performances.

Packed to the brim with over 140 stands, from florists to photographers and cakes to wedding cars.  The Wedding Show is the perfect solution for planning your big day.