Menus
Hire Us

Recipes

Seasonal Soups

by

Autumn is the time of year when soup starts to creep back into our home meals again.

With this week taking us into October, it is regrettable that there are many variations of colds and dreaded flu’s flying around at this time of year. But soup is the ultimate cure!

preparing soup

The seasonal soups of our choice, for example, are as follows:

  • Summer roast vine tomato with a basil oil.
  • Autumn field mushroom with a thyme and rosemary croute.
  • Winter roast butternut squash with sage and parmesan.

We also serve these soups with a selection of handmade artisan breads which are made on the day by our local baker.

bread

Hopefully you are feeling happy and well, but in case you aren’t these soup suggestions will warm you right through! Even if you aren’t ill, it’s always nice to have a good hearty soup with a lovely roll of bread for dipping – this part is essential.

So the above soups are just some of the ones we like to make and present at our events, depending on the season of course. However, there are so many different kinds of soup out there – don’t be thinking that you have to stick to the conventional options. There is more to soup than plain old tomato! Although, sometimes you just can’t beat it can you?

pea soup

So get creative, use potato as a base to thicken your soup, and see what vegetables you have in your fridge and create something very special! Why not tell us about it?

What’s In Season This September?

by

It’s very important for us to keep up with the seasons and make the best of certain foods when they are at their best. Now, the Summer has passed (although we are enjoying the odd September sunshine) which was brimming with sweet fruits. But, September and Autumn are full of many more tasty treats than you would initially think!

Many people assume that fruit is no longer longer at its tastiest once we get into September but they are mistaken! Yes, the classic summer fruits such as strawberries are no longer in season (this doesn’t mean they aren’t good anymore of course) but, there are more fruits available which work wonderfully in many baked desserts… mmm. That’s right, you guessed it! Apples are at their prime right now so get picking and bake yourself a gorgeous home-made apple pie!

10479919_10154555635415696_6104031602338072390_o

Not only that but pears are also in season at the moment so to add an extra flavour to your pie you could add pears for a little sweet surprise to your pie! Other fruits which are beautifully ripe are plums, figs and the pumpkin! So don’t forget to use the fruit of your pumpkin at Halloween – you could make a scary soup!

But, it is not only fruit which is ripe and ready for recipes this September but fantastic vegetables are at their best too!

Here is one of our dishes which utilises the french bean aka the green bean which is oh so tasty at this time of the year!

This is our roasted chicken breast finished with soft herbs, served on crushed new potatoes, with peppered french beans and a wild mushroom fricasse.

10636913_10154555636205696_8117750486591887550_o

Keep up with us here for more tips on the foods you should be cooking with throughout Autumn, and of course, the year!

WHEN LIFE HANDS YOU LEMONS – MAKE LEMONADE!

by

WHEN LIFE HANDS YOU LEMONS – MAKE LEMONADE!
WITH THE SUMMER HERE THERE IS NOTHING BETTER THAN GOING ON AN OUTDOOR ADVENTURE WITH A DELICIOUS PICNIC IN TOW!
WHY NOT HAVE SOME FUN AND HAVE A GO AT MAKING SOME REFRESHING HOMEMADE LEMONADE? IT’S QUICK AND EASY AND ALSO A GREAT ACTIVITY TO INVOLVE THE CHILDREN.

Lemonade

INGREDIENTS
1 CUP SUGAR (CAN REDUCE TO ¾ CUP)
1 CUP WATER (FOR THE SIMPLE SYRUP)
1 CUP LEMON JUICE
3 TO 4 CUPS COLD WATER (TO DILUTE)

METHOD
1) MAKE SIMPLE SYRUP BY HEATING THE SUGAR AND WATER IN A SMALL SAUCEPAN UNTIL THE SUGAR IS DISSOLVED COMPLETELY.

2) WHILE THE SUGAR IS DISSOLVING, USE A JUICER TO EXTRACT THE JUICE FROM 4 TO 6 LEMONS, ENOUGH FOR ONE CUP OF JUICE.

3) ADD THE JUICE AND THE SUGAR WATER TO A PITCHER. ADD 3 TO 4 CUPS OF COLD WATER, MORE OR LESS TO THE DESIRED STRENGTH. REFRIGERATE 30 TO 40 MINUTES. IF THE LEMONADE IS A LITTLE SWEET FOR YOUR TASTE, ADD A LITTLE MORE STRAIGHT LEMON TO IT.

FINALLY, FINISH OFF BY SERVING WITH ICE AND SLICED LEMONS FOR THE PERFECT QUENCH-THIRSTING DRINK!

TAKE A LOOK AT OUR INFORMAL MENU FOR FOOD INSPIRATION TO COMPLIMENT THE FRESH, SUMMERY VIBES!

Bacon Wrapped Potatoes

by

These delicious n and easy to make bacon wrapped potatoes make a perfect nibble for an Autumn party.

Alternatively, you can remove the securing cocktail stick after cooking and serve them as a side, great with roast chicken.

Ingredients

8 bacon slices, cut in half crosswise
16 small potatoes

Directions

Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

Recipe and image via www.marthastewart.com

Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

by

A warm chicken salad makes a wonderful Autumn weekend dish and is a great way to use up leftover roast chicken. This recipe calls for just that, but freshly roasted chicken breasts work just as well.

The combination of warm, salty chicken with crisp refreshing pear, peppery rocket and crunchy pine nuts is a real winner.

Ingredients

Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings)

1 bunch of Rocket, washed and torn

2 pears, sliced paper thin

4-6 small sweet peppers, slivered

1/4 c. pine nuts, toasted

2 Tbs. finely chopped rosemary

2 shallots, thinly sliced

Juice of 1/2 lemon

2 Tbs. sherry vinegar

1 Tbs. whole grain mustard

1/2 c. olive oil

Method –

Combine chicken, Rocket leaves, peppers, pears and pine nuts in a large bowl.

Place rosemary, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine. Continue whisking while slowly drizzling in olive oil until emulsified. Whisk in roast chicken juices/drippings.
Add dressing to salad and toss until well combined. Serve at once.

Recipe and images courtesy of farmhousedelivery.com

Ale and Cheddar Soup

by

What could be better on a cold day? This scrumptious Ale and Chedder soup is warming, comforting and simply delicious!

Ingredients

1/2 pound bacon (double smoked is good), cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
1 bottle ale
2 cups decent chicken stock
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, grated
cayenne to taste
salt and pepper to taste

Directions

Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
Add the ale followed by the stock and bacon and let cook for 10 minutes.
Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
Season with cayenne, salt and pepper to taste and enjoy.

Autumn Caramel Apple Bowls

by

How about this for an Autumnal Sunday treat? Baked Apple Ice Cream Bowls.

Ingredients: 4 apples (hollowed out) 1 tbsp sugar, 1 tbsp cinnamon, vanilla ice cream, caramel topping.

Directions: Hollow out apples. Mix together sugar and cinnamon and add to inside of apples. Bake at 350 degrees F for 20 minutes. When apples are baked, fill with vanilla ice cream and top with caramel. Nom!

Brussels Sprouts – A delicious Idea

by

Brussels Sprouts. Love them or hate them?

Far from the overcooked, soggy mush you may remember from childhood, these crisp and tasty vegetables are versatile, healthy and delicious!

They are fantastic grilled and drizzled with balsamic. This recipe is perfect for a festive party and is guaranteed to impress your guests and have them coming back for more!

Ingredients

1 pound small Brussels sprouts, rinsed of any dirt
2 Tbs extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper

Method

Preheat oven to 400.

Slice the Brussels sprouts in half, lengthwise. Don’t trim the ends, as they’ll hold together better with them.

Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.

Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.

In the meantime, chop up the prosciutto into small chunks. Heat a frying pan over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.

Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.

Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.

Continue until you have about 32 mini skewers.

Arrange on a platter and serve immediately.

Watermelon Mojitos

by

Phew! warm sunny day’s have been few this summer. This weekend looks set to be rather nice. Why not enjoy a balmy evening with some friends and some alfresco dining?

The rum in these fantastic iced lollies means that they are strictly for grown ups only, they will certainly get people in the party mood!

Watermelon Mojito Lollies

Makes 12 2.5 oz Lollies

· 8oz. watermelon juice (2 ½ cups chopped watermelon)
· 2 oz fresh lime juice
· 1 oz. simple mint syrup (recipe follows)
· 8 oz. light rum
· 14 oz. club soda

First make your Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses)
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed

Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).

Instructions:

1. Place chopped watermelon in a food processor or blender and process until watermelon is juiced (will be slightly pulpy).

2. Combine watermelon juice, lime juice, mint syrup and rum in a shaker and shake well. Fill Lolly mold 3/4 of the way up with mixture. Fill remaining lolly mold with club soda and stir to combine.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a lolly stick upright. Insert lolly sticks and finish freezing lollies overnight. To release lollies run hot water on the outside of the molds for a 2-3 seconds.

1st Course of a romantic meal (Steamed mussels in white wine)

by

Steam mussels in white wine and cream

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.

Example Menus