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  • seasonalreceipesnovember2013
    Lane The term game applies to wild animals and birds that are hunted and eaten and also includes birds and animals once caught in the wild that are now raised domestically such as quail rabbit and deer Game falls into two categories Feathered game including grouse pheasant partridge quail snipe wild duck woodcock and wood pigeon Furred game four legged land based game including hare rabbit venison and wild boar Here is a wonderful recipe to get your started It sounds so good that we have decided we may have to put it on the menu for our November Supper Club Dulwich Honey glazed grilled partridge with a pear mash Preparation Time 30 minutes Cooking Time 10 30 minutes Ingredients A whole Spatchcock partridge backbone removed per person 2 tbsp olive oil 2 tbsp Dulwich honey do use Dulwich honey if you can get it it s marvellous stuff 1 tsp coarsely ground black pepper For the pear mash Vivaldi potatoes peeled and cubed salt and freshly ground black pepper A sprig of thyme or rosemary A tablespoon of pureed pear To serve Olive oil for drizzling Watercress Method Heat a griddle pan until hot Drizzle the partridge with olive

    Original URL path: http://www.suzannejames.co.uk/news/seasonalreceipesnovember2013.asp (2016-02-15)
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  • seasonalmenu-november2012
    to be improved by a frost and shellfish such as scallops muscles and oysters are at their best in a cold sea Plus one of my favourite delicacies English Truffles are in season from now until March The timing of the first frost will end the natural fungi season apart from Wood Blewitt which can withstand the frosts and continues to grow until January This month we wanted to include a recipe that would be good to enjoy at a Bonfire Night Party Always on the hunt for new recipes our Head Chef Graham spotted a Parkin recipe in the Waitrose Autumn Harvest 2012 brochure and like any true chef would adapted it to make it his own We plan to serve it at our Supper Club on the 25th October and having already enjoyed his trial batch I can highly recommend it To ring the changes he suggests you could add 100g about 4oz of roughly chopped Pecan nuts to the mix Most Parkin recipes suggest keeping for a few days before eating to ensure and most and sticky texture however this version is packed with fruit so it s really moist and juicy and best served freshly baked Be sure to keep any leftovers chilled in an airtight box Fig Pear Parkin Ingredients makes 12 squares Preparation 20 minutes Cook 45 minutes Ingredients 100g slightly salted butter plus extra to grease 200g self raising flour 1 tsp ground ginger 1 tsp mixed spice 1 tsp bicarbonate of soda 100g oats 3 small ripe pears 4 fresh figs 150g black treacle plus a little extra to drizzle 150g golden syrup 3 pieces Chinese stem ginger chopped 50ml milk 1 egg beaten Crème Fraiche to serve Method Pre heat the oven to 170oc gas mark 3 Grease and line the

    Original URL path: http://www.suzannejames.co.uk/seasonalmenu-november2012.asp (2016-02-15)
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  • eattheseasonsnovember2014
    flavor to everything around them so it is really important to match them with the right ingredients Be careful never to bury the flavor of the truffle with strong flavours or overwhelming aromas Always try to use fresh truffles as soon as you can and certainly within 3 days of purchase and if your recipe calls for a peeled truffle make sure you save the peel to use in another recipe If like me you have a passion for these amazing little fungi you might like to think about going on a Truffle Mushroom Hunt with Melissa Waddingham also know as The Truffle Mushroom Hunter it s definitely on my bucket list See truffleandmushroomhunter com for more details There is more good news too now the seas are cold scallops muscles and oysters are going to be at their very best Native oysters will have been left on the sea beds to procreate over the summer but from September they are ready to harvest and they will be around now until the end of Mach There are oyster fisheries all around Britain particularly well known beds lie off Essex Kent Dorset Devon Cornwall the west of Scotland and Ireland Each region s produce differs in flavour so if you get the opportunity do try different ones to see which you prefer I hope you enjoy this month s recipe Oysters Thermidor Serve these seasonal treats in their shells with a cream sauce and samphire alongside Serves 4 Ingredients 24 native oysters in their shells 55g 2oz Butter 1 shallot finely chopped 1 tbsp vermouth 140ml 4 ½ fl oz chicken stock 140ml 4 ½ fl oz fish stock 140ml 4 ½ fl oz double cream 1 tbsp Dijon mustard to taste 2 egg yolks 1 tbsp chopped fresh parsley 55g

    Original URL path: http://www.suzannejames.co.uk/eattheseasonsnovember2014.asp (2016-02-15)
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  • chilli_sin_carne
    and Melody are the best varieties to use Inexpensive full of vitamins and minerals and fat free what s not to love Make sure you prick them and then cover in Olive Oil and Salt don t wrap them in foil unless you are going to cook them directly in the flames of a bonfire or BBQ Partner them up with my delicious Chilli Sin Carne and you ve got a guaranteed crowd pleaser for all your guests Chilli Sin Carne A fantastic alternative to traditional chilli suitable for vegetarians and meat eaters alike Serves 4 Ingredients For the sauce if you want to cheat substitute with a jar of passata 1 level teaspoon cayenne pepper plus extra for sprinkling 1 heaped teaspoon ground cumin plus extra for sprinkling 1 level teaspoon ground cinnamon plus extra for sprinkling Sea salt freshly ground black pepper Olive oil 1 Onion 2 Cloves garlic 1 Fresh red chilli 1 Fresh green chilli 2 x 400g tinned chipped tomatoes For padding 2 Medium sized sweet potatoes peeled and cut into bite size chunks 1 Butternut squash peeled and cut into bite size chunks 1 Red 1 yellow pepper A bunch of fresh coriander 2 x 400g tinned kidney beans or chickpea pinto or cannellini all work fine Serve with Soured Cream Guacamole Tortilla Chips Jacket Potatoes or Brown Rice Method Pre heat the oven to 200 o c 400 o f gas mark 6 Sprinkle the potatoes and squash with a pinch each of cayenne cumin cinnamon salt and pepper Drizzle with olive oil and toss to coat then spread out on a baking tray and set aside Peel and roughly chop the onion then peel and finely chop the garlic Pick the coriander leaves and put aside then finely chop the stalks Deseed

    Original URL path: http://www.suzannejames.co.uk/news/chilli_sin_carne.asp (2016-02-15)
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  • seasonalmenu-december2012
    Pigeon Fish Shellfish Cod Crab Mussels Oysters Native Rock Sea Bass Whiting December is a time for enjoying good food Despite shorter days nature still provides us with some fantastic seasonal fruit and a return to winter vegetables sprouts turnips swede and parsnips beside items from store such as potatoes carrots red cabbage beetroot apples and pears We have the shortest day of the year this month and it really is a time to stay inside and enjoy great food For a real treat this month try Wild Goose Jerusalem Artichokes or Red Cabbage wonderful braised and served with chestnuts all of which will be at their best now Other seasonal flavours include celery parsnips sea bass and pears Keep an eye out for salsify a stick like root vegetable which can be quite hard to find in the shops independent fishmongers often have supplies If you manage to buy some try the creamy flesh cubed then baked with chicken or pork As this is a busy time of year for entertaining here is a simple dessert that you can easily tweak to make your own Cherry Amaretti Parfaits Serves 4 Ingredients 6 ounces 1 cup dried cherries 1 cup water ½ cup granulated sugar ¼ teaspoon coarse salt 6 ounces cream cheese softened ¾ cup ricotta ½ teaspoon pure vanilla extract ¼ cup icing sugar 8 amoretti cookies coarsely crumbled Method Combine cherries water granulated sugar and 1 8 teaspoon salt in a small saucepan over a medium heat Bring to a simmer and cook stirring occasionally for 20 minutes Let cool Meanwhile blend cream cheese ricotta vanilla icing sugar and remaining 1 8 teaspoon salt in a food processor until smooth Divide the cherries among 4 glasses then top each with the ricotta mixture You could prepare to

    Original URL path: http://www.suzannejames.co.uk/news/seasonalmenu-december2012.asp (2016-02-15)
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  • seasonalrecipesdecember2013
    things about December This is of course a really busy time at work too with lots of parties to cater so I have to make sure I am ultra organised and get all my planning done as early as possible Right now I am thinking about home made presents and organising the necessary ingredients even though some of the more perishable items will have to be created later My Satsumas in Cider Brandy are going to be prepared this week and I m resisting the urge to make Cinnamon Biscuits just yet even though they are so good I really hope I get time to make everything I have planned it s always tricky but I really enjoy the personal touch that a home made gift brings with it This year I ve created a receipe for Ginger Almond Friands They are beautiful little cakes which are light as air but incredibly rich at the same time Filled with almonds and stem ginger they look and taste amazing and make brilliant gifts especially if wrapped individually in cellophane bags or packaged in a vintage cake tin with some tissue paper Ginger Almond Friands Makes 10 12 Friands Ingredients 75g plain flour plus extra for dusting 22g icing sugar plus extra for dusting 100g ground almonds 2 teaspoons of ground ginger pinch of salt 5 large egg whites 135g unsalted butter melted and cooled 50g flaked almonds 2 nuggets of finely grated stem ginger Ginger syrup taken from the jar the Stem Ginger comes in Method Preheat the oven to 180 0 C 350 0 F gas mark 4 Butter the insides of 12 muffin tins and lightly dust with a little plain flour tapping out the excess Sift the flour icing sugar ground almonds ground ginger and salt into a

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesdecember2013.asp (2016-02-15)
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  • seasonalreceipesdecember2014
    game birds are something to be savoured and the prospect of roast partridge with cider gravy pheasant with cavolo nero and bacon or venison and chestnut stew helps me through many a cold winters day Now is also the time to eat fresh chestnuts and to enjoy a wide range of hardy vegetables like parsnip swedes turnips and sprouts cauliflower cabbage and pumpkin Plus of course the fruits of winter cranberries and pomegranates Partridges are a tasty and healthy alternative to regular meats like lamb chicken beef and pork They have a subtle flavour and in the case of young birds are best served simply roasted pan fried of grilled There are two main types of partridge available in Britain the native grey partridge and the red legged partridge The former has delicate and tender flesh which when young is pale and full of flavour It s a small bird so a whole one feeds one person Red legged partridge originally from southern Europe is a larger bird with a milder flavour Partridge is best hung for a few days the more it s hung the more gamey the meat becomes with young birds benefiting from a shorter hanging time Any good game dealer or butcher will sell partridge ready to cook The open season for partridge shooting runs from September 1 to February 1 with November December being the best time for eating this delicious game bird Partridge Hotpot Ingredients Allow 1 partridge per person 1kg potatoes 2 leeks cut into thick slices 2 tbsp plain flour 300ml chicken stock 150ml madeira or sherry 3 4 sprigs of thyme 500g butter 100g smoked pancetta cubed 150g shallots Method Peel the potatoes and par boil for 5 minutes then slice Heat 25g butter in a pan season the partridge and

    Original URL path: http://www.suzannejames.co.uk/news/seasonalreceipesdecember2014.asp (2016-02-15)
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  • goose_breasts_orange_glaze
    the year it is of course the time of year when friends and family gather together to enjoy good food and escape the winter chill It is one of my favourite times of year as in the brief lull between the Summer Events Season and the Christmas Party Rush I am able to grab some time in my own kitchen doing what I enjoy most of all getting creative with ingredients and prepping for Christmas as much as possible those essentials like satsumas in cider brandy and Christmas Cake Christmas Pudding of course Although the days are short nature is still providing us with some fantastic seasonal fruit and vegetables sprouts turnips swede cauliflower and parsnips are all in season and available alongside items from store such as potatoes carrots red cabbage beetroot apples and pears For a real treat this month try Wild Goose Jerusalem Artichokes and Red Cabbage wonderful braised and served with chestnuts all of which will be at their best now Wild Goose Breasts with Orange Glaze Serves 4 Ingredients 4 wild goose breasts salt to taste 1 dash dry vermouth optional 1 tablespoon grated orange zest 1 orange juiced 1 teaspoon lemon juice 1 teaspoon

    Original URL path: http://www.suzannejames.co.uk/news/goose_breasts_orange_glaze.asp (2016-02-15)
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web-archive-uk.com, 2016-10-26