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  • seasonalmenu-november2012
    parsnips peppers potatoes maincrop pumpkins squash rocket runner beans salsify scorzonera sweetcorn tomatoes watercress Meat Game Farmed goose grouse mallard rabbit wood pigeon Fish Shellfish Black Bream crab freshwater crayfish eels lobster mussels oysters prawns mackerel wild salmon scallops sea bass sprats squid brown and rainbow trout September marks the end of the summer berry season and although in theory blackberries should still be around I tend to find in London that they are past their best by now However there are plenty of other fruits to enjoy including apples wonderful juicy plums grapes figs and pears It is also time for pumpkin squash kale and leeks to make their debut and it s the start of the mussel season If you like making preserves now is the time to make good use of windfall fruit and late summer veggies Damson Cobbler This is a classic English version of a fruit cobbler a little time consuming as you need to stew the damsons and remove the stones but the end result makes it more than worthwhile Ingredients 2lb 900g damsons 4oz 100g caster sugar 2 tablespoons elderflower cordial 6 demerara sugar cubes crushed coarsely or 1 heaped teaspoon loose sugar For the topping 8oz 225 plain flour sifted ½ teaspoon salt 3 level teaspoons baking powder 4oz 110g ice cold butter or margarine cut into chunks 6fl oz 170ml buttermilk or fresh milk You will also need a baking dish approximately 9 in diameter and 2½ deep 23cm and 6cm deep Method Stew the fruit in a pan with a little water and sugar until soft leave to cool and remove the stones you may want to wear gloves to avoid staining your fingers Arrange the damsons sugar and elderflower cordial in the baking dish Place the sifted flour salt

    Original URL path: http://www.suzannejames.co.uk/seasonalmenu-september2012.asp (2016-02-15)
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  • seasonalrecipesseptember2013
    prawns mackerel wild salmon scallops sea bass sprats squid brown and rainbow trout September is such a fabulous month we are spoilt for choice when it comes to seasonal produce With this in mind and because I am always on the look out for new small scale producers to work with I will be visiting many of the local farmer s markets this month Sydenham Norwood Crystal Palace and Telegraph Hill to name just a few there seem to be more popping up all the time and we are very excited about rumour s of a new one very close to home watch this space for more details soon The markets tend to match our own company criteria perfectly as they focus on promoting British produce often made using sustainable and ethical methods This is really work in the very loosest sense of the word because I absolutely love wandering through the market chatting to the stall holders and sampling the amazing pastas cheeses pastries the list goes on and on There are some true hidden gems to be found and anything that makes the journey home with me doesn t last long Here is my variation of a lovely

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesseptember2013.asp (2016-02-15)
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  • eattheseasonssept2014
    sprats squid brown and rainbow trout Going out of season Apricot Bilberries Courgette Crab Cucumber French Beans Greengages Marrow Pepper Runner Beans Sardine Spring Onion Tomato Sad as it can be to see another summer roll to an end I never tire of the glorious abundance of ripe fruit and vegetables available September brings us plums apples and blackberries and it is a great opportunity to make preserves with windfall fruit and late summer veggies This it the perfect time of year to mix sweet and savoury flavours with the game season really coming into its own in late September as the weather cools bringing richer autumnal flavours to savour alongside sweet fruit desserts England s temperate climate is very favourable to apples pears plums and soft fruit giving it great depth of flavour with a high level of acidity balancing the fructose and fruit sugars Make the most of these seasonal treats whilst you can here is a lovely crumble recipe to get you started Apple and quince tart with a hazelnut crumble topping serves 4 Perfumed quince puree and hazelnut crumble really makes this apple tart special Allow approximately 1 5 hours Ingredients For the tart 30g unsalted butter 2 Quince peeled cored and chopped 3 4 tbsp caster sugar 230g pre rolled puff pastry 1 egg yolk 2 apples cored and thinly sliced Cox s or Braeburns work well Honey to drizzle 30g unsalted butter melted For the hazelnut crumble 100g Self Raising flour 50g butter 50g sugar 50g chopped hazelnuts Method Preheat the oven to 200C gas 6 Melt the butter in a pan add the chopped quinces and cook over a gentle heat for 8 10 minutes Stir in half the sugar and a splash of water and cook for a further 4 5 minutes

    Original URL path: http://www.suzannejames.co.uk/eattheseasonssept2014.asp (2016-02-15)
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  • eattheseasons_september2015
    Farmed goose grouse mallard rabbit wood pigeon Fish Shellfish Black Bream crab freshwater crayfish eels lobster mussels oysters prawns mackerel wild salmon scallops sea bass sprats squid brown and rainbow trout Going out of season Apricot Bilberries Courgette Crab Cucumber French Beans Greengages Marrow Pepper Runner Beans Sardine Spring Onion Tomato When the month has an R in it then you can be sure that shellfish is in season including native oysters an exquisite but expensive treat If your budget doesn t stretch that far then mussels are a fraction of the price but will still add a touch of luxury moules marinaire are my absolute favourite If you prefer fish black bream and sea bass from the Cornish coast are the pick of the catch right now As always when choosing any fish look at its eyes to see that they glisten nicely The skin should be firm if you push it with your finger it should bounce back to its original shape There are plenty of apples pears plums coming through now and still some soft fruit available Our temperate climate gives them a great depth of flavour and they make wonderful crumbles one of the most heartwarming cosy of puddings This version is much lower in fat than traditional crumble and is great for using up all sorts of odds and ends a great way to help to reduce some of the 7 million tonnes of food and drink waste we generate each year the majority of which could have been eaten Crunchy Fruit Oat Crumble serves 4 15 minutes preparation time 15 20 minutes cooking time Ingredients 2 3 slices of bread 100g 3oz crumbed stale is fine 50g 2oz rolled oats or muesli or granola 1 tablespoon sunflower seeds or sliced almonds 400g 14oz any

    Original URL path: http://www.suzannejames.co.uk/eattheseasons_september2015.asp (2016-02-15)
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  • seasonalmenu-october2012
    your own back garden then certainly at your local greengrocers Make the most of them by chopping fresh or poached fruit and mixing with fresh yoghurt and a little honey for a healthy dessert or for the grown ups heat prepared fruit gently in a frying pan with a little butter and the juice from half an orange pour on a tablespoon of rum and set alight as you bring it to the table Meanwhile my favourite super veg broccoli will soon be out of season so enjoy it while you can it is an amazing vegetable 100g will provide you with more than enough of your daily recommended vitamin C and it is also a fantastic source of co enzyme Q10 a critical nutrient for energy production As long as you don t overcook it you will also benefit from Vitamin E folate beta carotene fibre iron and potassium It almost sounds like a meal in itself This month I wanted to celebrate the change of season with a recipe that could be easily adapted to suit many tastes and budgets whilst using the very best of the seasons ingredients Most supermarkets will offer some sort of game casserole pack made up of things like pheasant pigeon partridge and duck but feel free to adjust to include more of your personal favourites Low Slow Game Casserole This month I wanted to celebrate the change of season with a recipe that could be easily adapted to suit many tastes and budgets whilst using the very best of the seasons ingredients Ask your local butcher if they can put together a game casserole pack made up of things like pheasant rabbit pigeon partridge and duck feel free to adjust to include more of your personal favourites Ingredients serves 4 700g game

    Original URL path: http://www.suzannejames.co.uk/seasonalmenu-october2012.asp (2016-02-15)
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  • seasonalrecipesoctober2013
    pheasant rabbit venison wood pigeon Fish Shellfish Cod crab eels lobster mackerel mussels oysters prawns scallops sea bass sprats squid brown and rainbow trout I am always surprised by how almost overnight the season can change Suddenly there is a real Autumn nip in the air and Summer Salads have most certainly lost their appeal in favour of soups stews and hearty roast dinners Much as I love the summer nothing beats the aroma of a gently bubbling casserole or a Sunday roast Even though it is late in the year some fruit and vegetables will be at their best now look out for figs apples and quince growing locally Mushroom beetroot will also be at their very best not to mention pumpkins of course If you decide to carve a pumpkin for Halloween don t throw the flesh away there are loads of easy ways to use it including soups casseroles or as part of a roasted vegetable dish The seeds can also be roasted with a little olive oil and salt to make a really tasty snack If you find a recipe you love then look out for Pumpkins on special offer after 31st October you can pick up some real bargains and they will keep in a cool dry place for at least 6 8 weeks or if easier you can cook and freeze the flesh for use later Pumpkin Cinnamon Tea Bread This is a wonderful moist cake bread which is best served thickly sliced and buttered with a cup of tea It is also great for lunchboxes Ingredients 175g butter melted 140g clear honey 1 large egg beaten 250g raw peeled pumpkin or butternut squash coarsely grated about 500g 1lb 2oz before peelilng and seeding 1 grated English apple 100g light muscovado sugar 350g self

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesoctober2013.asp (2016-02-15)
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  • eattheseasonsoctober2014
    wood pigeon Fish Shellfish Cod crab eels lobster mackerel mussels oysters prawns scallops sea bass sprats squid brown and rainbow trout Going out of season Aubergine beetroot butternut squash chicory cobnut damsons elderberries fennel fig globe artichoke lamb mackerel pear plums radish raspberry rocket sweetcorn watercress Come on all you hunter gatherers this time of year is just perfect for searching out free food in local parks and hedgerows Whilst blackberries are past their best there is still time to seek out elderberries wild mushrooms chestnuts wild rocket watercress quince and figs There is something strangely pleasing about knowing that this former Surrey farmland continues to provide food 100 years on Roasted Figs wrapped in Parma Ham with Blue Cheese serves up to 4 as a starter Preparation 20 minutes When left to ripen in the sunshine figs are a truly luscious fruit Some prefer to peel the fig before eating but in fact the whole fruit is edible They are best kept at room temperature as chilling suppresses the flavour If you have too many to eat at once fig jam is delicious or they can be poached in syrup and served with a little crème fraîche or mascarpone This is a wonderful easy delicious starter Ingredients 4 ripe fresh figs 8 slices Parma ham 750g 3oz Italian blue cheese we suggest Gorgonzola Roquefort or Dolcelatte Extra virgin olive oil Balsamic glaze A small bag of rocket or other salad leaves Salt and freshly ground black pepper Method Preheat the oven to 180C 350F Gas 4 Place the figs on a baking tray Using a sharp knife carefully make an incision halfway down the fig in the top in the shape of a cross so the top of the fig opens up when squeezed lightly Cut the cheese into

    Original URL path: http://www.suzannejames.co.uk/eattheseasonsoctober2014.asp (2016-02-15)
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  • seasonalrecipes_october_roastpumpkinandmushroom
    damsons elderberries fennel fig globe artichoke lamb mackerel pear plums radish raspberry rocket sweetcorn watercress You know Summer is over when you find yourself dreaming of a good hearty winter dish instead of a Summer Salad Nothing beats pottering around my kitchen or curling up with a good cook book whilst enjoying the aroma of a gently bubbling casserole or a Sunday roast This months recipe combines two of the best seasonal foods squash and mushrooms into a delicious caramelised accompaniment to your Sunday roast Although we are approaching the end of the main growing season even now some fruit and vegetables will be at their best look out for figs apples and quince growing locally Mushroom beetroot will also be fantastic not to mention pumpkins of course Don t forget that if you carve a pumpkin for Halloween there are loads of easy ways to use the flesh including soups casseroles or as part of a roasted vegetable dish The seeds can also be roasted with a little olive oil and salt to make a really tasty snack If you find a recipe you love then look out for Pumpkins on special offer after 31st October you can pick up some real bargains and they will keep in a cool dry place for at least 6 8 weeks or if easier you can cook and freeze the flesh for use later Roast Pumpkin and Mushrooms with Thyme A fantastic seasonal recipe combining caramelised squash and chunky mushrooms Serves 8 with the Sunday Roast Ingredients 1kg 2lb 4oz pumpkin or squash 5 tablespoons olive oil 4 tablespoons balsamic syrup Filippo Berio is my favourite 8 sprigs thyme 700g 1lb 9oz chestnut mushrooms Method Preheat the oven to 200 0 C 400 0 F Gas 6 Cut the pumpkin peeled if

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