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  • eat the seasons may 2012
    but only for a few weeks from the end of April to mid June Make the most of the UK season as this is when you can enjoy exceptional quality and flavour and very good prices English Asparagus Puff Pastry Spears These are easy to make and guaranteed to delight your guests Ingredients 150g 5oz ready made puff pastry flour for dusting 25g 1oz cream cheese 10 asparagus spears 1

    Original URL path: http://www.suzannejames.co.uk/news/eattheseasonsmay2012.asp (2016-02-15)
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  • eattheseasonsmay2013.asp
    and cherries all available now along with aubergines watercress rocket and the first of the new potatoes Pollock comes into season from mid May and sardines from the end of May After the hungry gap we are wonderfully spoilt for choice For meat lovers the end of the month brings the first of the outdoor reared grass fed spring lambs The delicate pale meat is incredibly tender with a fine grain and white crumbly fat to keep it succulent If roasting allow the joint to rest for at least 10 minutes before carving so that the juices can disperse and the meat relax Lamb chops with feta and lemon Serves 2 3 Lamb is traditionally associated with spring and although available all year round it comes into its own in Springtime when it is mouthwateringly tender and has a more subtle flavour than darker fleshed summer or autumn lamb Try this quick and easy recipe to really get those taste buds zinging Ingredients 1 small handful fresh oregano 1 small handful fresh thyme olive oil for frying and drizzling salt and freshly ground black pepper 1 block feta cheese 1 lemon juice only 6 8 lamb chops Method Rip the

    Original URL path: http://www.suzannejames.co.uk/eattheseasonsmay2013.asp (2016-02-15)
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  • seasonalrecipesmay2014
    One of my favourites British Asparagus is now in season but only for a few weeks from the end of April to mid June Although you can get Asparagus all year round it is well worth making the most of the UK season when you can enjoy exceptional flavour and outstanding quality at very good prices If preparing a salad to go with fish why not try Samphire a sea vegetable that grows abundantly on shorelines marshy shallows and on salty mudflats It has a distinctive crisp texture salty flavour and tastes of the sea Good fishmongers sell samphire at this time of year and it can be served fresh in salads or laced with melted butter as a vegetable Make sure you wash it thoroughly under running water and don t add salt to the cooking water By the end of the month spring lamb will be readily available The delicate pale meat is incredibly tender with a fine grain and white crumbly fat to keep it succulent If roasting allow the joint to rest for at least 10 minutes before carving so that the juices can disperse and the meat relax English Asparagus Puff Pastry Spears These are

    Original URL path: http://www.suzannejames.co.uk/seasonalrecipesmay2014.asp (2016-02-15)
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  • seasonalrecipesmay2015
    This month British classics will pave the way with majestic Jersey Royal potatoes juicy peas broad beans samphire wonderful peppery watercress succulent spring lamb and of course May s crowing glory the sublime delicately flavoured British asparagus all in the shops Each fruit or vegetable has a specific time when it s at its seasonal best Some are great for half of the year or more others only hit their peak for a month Whatever the case you can be sure it means extra flavour extra crunch extra juiciness food that is super fresh and great value T he asparagus season in particular only lasts a few weeks from April to mid June so make the most of it while you can a lthough you can get Asparagus all year round it is well worth making the most of the UK season when you can enjoy exceptional flavour and outstanding quality at very good prices If preparing a salad to go with fish why not try samphire a sea vegetable that grows abundantly on shorelines marshy shallows and on salty mudflats It has a distinctive crisp texture salty flavour and tastes of the sea Good fishmongers sell samphire at this time of year and it can be served fresh in salads or laced with melted butter as a vegetable Make sure you wash it thoroughly under running water and don t add salt to the cooking water This month I would like to share our recipe for Elderflower Cordial perfect for a sunny day in the garden For children teetotallers it is wonderful with sparkling water or apple juice for adults add a dessert spoonful to locally made Little Bird Gin mixed with Fever Tree Tonic sparkling wine or experiment with other spirits we like it with vodka too Embrace

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesmay2015.asp (2016-02-15)
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  • Seasonal Menu - June 2012
    of butter optional Method Hull the strawberries and combine them with the sugar and balsamic vinegar Leave for 1 hour before serving Wash drain and hull the fruit and put in a large non metallic bowl Sprinkle over the lemon juice and sugar gently mix Cover with a tea towel and leave overnight This helps to keep the strawberries whole Put a saucer in the freezer Tip the fruit and juice into a preserving pan or a 4 5 litre 8 pint heavy based pan Heat gently stirring to dissolve the sugar do not allow to boil until it has Turn up the heat then boil hard for exactly 4 minutes using a timer Take off the heat to test for setting point Spoon a little jam onto the cold saucer After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready If not return to the boil for 2 minutes then re test Take off the heat and swirl in the butter this should dissolve the scum however if it doesn t skim with a slotted spoon you can Cool for 10 15 minutes before potting if you pot it too soon all the fruit rises to the top Stir gently to distribute the fruit then pour into warm sterilised jars Put waxed discs on straight away cover with lids or cellophane circles then seal label and wipe the jars The jam will keep for 6 months in a cool dry cupboard unless you ve got children of course For the Scones Makes 6 8 good sized scones Ingredients 225g 8oz self raising flour 55g 2oz butter 25g 1oz caster sugar ¼ pint of milk 1 teaspoon of baking powder for rich scones add 2oz dried fruit for cheese scones

    Original URL path: http://www.suzannejames.co.uk/news/SeasonalMenu-June2012.asp (2016-02-15)
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  • eattheseasonsjune2013
    return to something purely and simply British or in this case English For centuries in this country there has been a great tradition of potting meat fish game and even cheese and the results could hold their own among any collection of Continental pâtés and terrines We adore this particular recipe for potted crab It s brilliant as a first course for a summer meal for six people but two or three could easily polish off the whole lot for lunch Either way I like to serve it with a selection of artisan breads from East Dulwich s very own fabulous Brick House Bakery and mustard and cress of course Potted Cromer Crab Serves 6 Ingredients 5oz 150g white crab meat 5oz 150g brown crab meat or you can use 2 dressed Cromer crabs instead of buying crab meat 1oz 25g shallots about 1 medium shallot peeled and finely chopped 2 tablespoons Manzanilla sherry Good pinch ground mace Good pinch freshly grated nutmeg 5oz 150g unsalted butter cubed 1 1 2 teaspoons anchovy essence 1 teaspoon lemon juice plus extra if needed 1 teaspoon of crushed pink peppercorns 1 teaspoon of chopped dill salt Method Begin by placing the shallots sherry and spices in a small saucepan Bring the whole lot up to simmering point then boil quite briskly until the liquid has reduced to about a generous dessertspoon it should only take about 2 minutes Next stir in the cubes of butter and when they are melted turn the heat down to very low and let it all simmer as gently as possible for 15 minutes giving it a stir from time to time After that remove it from the heat and leave it to cool for about half an hour Towards the end of that time you ll

    Original URL path: http://www.suzannejames.co.uk/news/eattheseasonsjune2013.asp (2016-02-15)
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  • seasonalrecipesjune2014
    find tiny beans bursting with flavour In actual fact the entire young pod can be cooked and eaten though the beans can be removed and cooked on their own if you prefer Only brief steaming or cooking is required right now but as the season progresses the pods get bigger and tougher and then the beans are encased in a thick outer skin which really needs to be removed before you eat them Broad beans can be used in so many ways it s a crime to relegate them to a life of simply being served up as another vegetable on the side of a plate Here are a couple of ways to ring the changes served up as another vegetable on the side of a plate Here are a couple of ways to ring the changes Broad bean pecorino Gorgonzola and Parma ham salad Serves 4 Ingredients 400g small broad beans podded weight 100g pecorino shaved 8 thin slices of Parma ham or similar cut into strips 6 thin slices of Gorgonzola 10 12 basil leaves torn Lemon Extra virgin olive oil Sea salt and freshly ground black pepper Dried chilli flakes optional Instructions Boil the broad beans until tender about 5 minutes for the youngest ones then run under the cold tap for 30 seconds I like to slip the skins from all but the tiniest beans to free the vivid green cushions inside but I ll leave that up to you Toss the beans with the pecorino Gorgonzola Parma ham and basil Divide between four plates or bowls Dress each one with a squeeze of lemon and a glug of olive oil Season well adding the tiniest pinch of chilli flakes if you wish Broad bean lemon hummus and rocket brushetta party nibbles Serves 4 Ingredients 500g

    Original URL path: http://www.suzannejames.co.uk/seasonalrecipesjune2014.asp (2016-02-15)
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  • seasonalrecipesjune2015
    a vegetable that can tolerate cooler temperatures so it is a reliable vegetable to grow here in the UK and it is almost completely edible the greens are wonderful in salads and the roots can of course be roasted pickled or steamed There are a gazillion varieties to choose from varying in both size and colour from bright red to striped to pale white or orange hues they make such an exciting addition to any plate The website lovebeetroot co uk has lots of interesting facts if you d like to know more and don t forget they are most definitely to be included as one of your 5 a day as they contain potassium magnesium iron vitamin s A B6 and C folic acid carbohydrates protein antioxidants and soluble fibre Here is a recipe for a lovely starter or in our trade it can be served as bowl food too to give you some inspiration on ways to use this very clever little vegetable Marinated Beetroot with Grilled Goat s Cheese Puy Lentil Salad Serves 4 Ingredients 6 tbsp olive oil plus extra for greasing 3 tbsp red wine vinegar 1 tsp sugar 1 tsp thyme leaves 4 raw beetroot peeled and very thinly sliced on a mandolin or with a food processor slicing attachment 2 x 100g goat s cheese rounds with rind halved horizontally 1 Tin of Puy Lentils ready cooked easy to use 4 handfuls wild rocket Instructions Mix the oil vinegar sugar and thyme in a shallow dish and season well Add the strained puy lentils and the sliced beetroot and marinate for at least 1 hour or overnight if you like Heat grill to high Season the goat s cheese slices then place on an oiled baking tray and grill for 2 3 minutes

    Original URL path: http://www.suzannejames.co.uk/seasonalrecipesjune2015.asp (2016-02-15)
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