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  • eattheseasonsjanuary2013
    to support UK growers Visit www farmersmarkets net and www farmshopping com for more details of your local markets Chicken Jerusalem Artichoke Pie Serves 8 Jerusalem Artichokes add great depth of flavour to sauces and stocks and will turn this simple chicken pie recipe into a truly outstanding dish Ingredients For the filling 30g 1oz butter 1 chopped onion 2 chopped garlic cloves 500g 1lb 2oz Jerusalem artichokes peeled and cut roughly into 1 5cm ½ thick chunks Zest of 1 lemon 150ml 5fl oz dry white wine 2½ tbsp plain flour 300ml 10fl hot chicken stock salt and black pepper a little chopped parsley or tarragon 700g 1lb 9oz boned chicken leg or cooked turkey cut into 3 4cm 1½ chunks 150ml 5fl oz double cream For the pastry top 500g 1lb 2oz ready made puff pastry plain flour for dusting 1 free range egg lightly beaten Method For the filling heat the butter in a large heavy bottomed lidded pan and gently fry the onion ad garlic until softened but not coloured Add the Jerusalem artichokes grated lemon zest and white wine and boil down until the wine has virtually disappeared Sprinkle over the flour and stir for a few seconds so that it is evenly distributed Gradually add the stock and stir to make a sauce Season with salt and freshly ground black pepper then add the chicken and stir well Cover and simmer for about 10 minutes stirring occasionally Remove the lid and simmer uncovered for 5 minutes until the sauce has thickened Ad the cream stir and cook for a final 3 4 minutes Adjust the seasoning to taste and add the chopped parsley or tarragon Transfer the filling mixture to a 1 1 5 litre 1 ¾ 2 ½ pint ovenproof pie dish and

    Original URL path: http://www.suzannejames.co.uk/news/eattheseasonsjanuary2013.asp (2016-02-15)
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  • seasonalrecipesjanuary2014
    other crazy stuff Plus January can be so cold so lacking in anything to be cheerful about So lets make fabulous food and carry on with the whole eat drink and be merry vibe go on I dare you What we really need to warm us up and get us into the spirit of things is a really good stew Pork Chorizo and Butter Bean Stew Serves 6 Less than 30 minutes preparation time 30 minutes to 1 hour cooking time if you like the meat really tender then slow down and extend the cooking time adding liquid as necessary Ingredients 2 tsp vegetable oil 600g 1lb 5 1 2 oz pork shoulder cut into serving pieces 150g 5 ½ oz chorizo cut into serving pieces 250g crispy bacon lardons 1 medium onion sliced 2 garlic cloves finely chopped 75ml 2 ¾ fl oz white wine 400g 14 oz tinned tomatoes chopped 2 punnets of cherry tomatoes 200g 7 oz canned butter beans rinsed and drained 200g 7 oz canned black eyed beans 2 3 tbsp chopped fresh parsley 4 sprigs of fresh thyme Method Heat the oil in a large pan over a medium heat add the pork pieces and fry for 4 5 minutes or until browned on the outside but not completely cooked through then remove from the pan and set aside to rest on a warm plate Add the chorizo to the pan the pork was fried in along with the bacon lardons and fry for 3 4 minutes or until crisp and golden brown Remove from the pan and set aside with the pork Add the onion to the same pan and fry for 2 3 minutes or until softened Add the garlic and the wine and bring the mixture to a simmer Simmer for

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesjanuary2014.asp (2016-02-15)
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  • seasonalrecipesjanuary2015
    you with this recipe for Venison served with sweet and sour parsnips pear and curly kale It sounds terribly exotic but is really quite a simple dish that makes the very most of the wonderful flavour of venison Venison with sweet sour parsnips curly kale Serves 2 Less than 30 minutes preparation time 30 minutes to 1 hour cooking time Ingredients 2 x 225g 8oz venison loins fully trimmed Freshly ground black pepper 20 juniper berries freshly ground 75g 3oz butter 110g 4oz caster sugar 110fl oz 4fl oz malt vinegar 1 medium parsnip peeled sliced into thin ribbons 110ml 4fl oz chicken stock 200g 7oz kale washed thoroughly tough stalks removed To serve 1 tbsp extra virgin olive oil Salt to taste 200ml 7fl oz red wine gravy heated to boiling point Method Season the venison loins all over with freshly ground black pepper and some of the ground juniper berries Roll each seasoned venison loin tightly in heatproof cling film it is worth doing two layers as you want to make sure no water gets into the parcel to form two sausages Bring a saucepan of water to the boil then reduce the heat until the water is simmering at roughly 65 0 C 150F use a thermometer to check the temperature Add the wrapped venison loins then return the water to 65 0 C 150F and simmer for 15 minutes Remove the poached venison loins from the water remove the cling film and set aside Meanwhile heat a frying pan until hot then add half the butter When the butter is foaming add the poached venison and fry for 30 40 seconds on each side or until just browned all over Remove from the pan and rest for five minutes Bring the sugar and vinegar to the

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesjanuary2015.asp (2016-02-15)
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  • seasonalrecipesjanuary2016
    and vegetables we buy are home grown Unless you re after pineapples and mangos by shopping seasonally you should generally find yourself buying British produce As with previous years I hope that I can help to ward off any January doom and gloom by encouraging you to embrace these cold dark nights and enjoying some good soul warming food This is certainly the theme for our January East Dulwich Supper Club which we have named the January Blues Basher for good reason Our starter of Leek Garlic Soup with Prosciutto and Brick House Bakery Sour Dough Breads is included below Trust me when I say this is a really spectacular soup Roast garlic is absolutely amazing so sweet and smooth Roasting gives it a rounded flavour wonderfully tasty and in no way pungent so don t be afraid to go with two whole bulbs Leek Garlic Soup Serves 4 Less than 30 minutes preparation time 30 minutes to 1 hour cooking time Ingredients 2 Leeks 2 Whole garlic bulbs 1L Chicken stock do make your own if at all possible substitute for vegetable stock if necessary 650g potatoes Vivaldis are my favourite around 4 medium sized 1 Tablespoon butter Olive Oil Salt Cream or Creme Fraiche Method Pre heat the oven to 200 0 C Remove the tops of the bulbs of garlic with a horizontal slice so that the cloves inside are exposed Drizzle with olive oil wrap in aluminium foil and place in the oven for 30 minutes Remove Allow to cool and with a firm hold of the base of the bulb squeeze the soft caramelised garlic into a small bowl If you want to use prosciutto as a garnish place the slices on a tray and bake for 10 minutes Remove the tops or the darkest

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesjanuary2016.asp (2016-02-15)
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  • february2012
    Britain s best loved cooking apple Bramleys are unique because they contain a higher acid content and lower sugar levels than other apples This produces a stronger tangier tasting apple that keeps it flavour even when cooked Bramley apples really are one of the most versatile ingredients around and because they are available all year round they can be used in a wide variety of dishes hot or cold sweet or savoury To honour this fantastic fruit thought we d share a really special recipe Creamed Bramley Apple Flan Serves 6 people Ingredients For the pastry 4oz 110g plain flour sifted 1oz 25g margarine 1oz 25g lard Water to mix For the filling 4 large Bramley Apples peeled cored and sliced 2 tablespoons water 2oz 50g butter 2 tablespoons caster sugar 4 Amoretti biscuits crushed into crumbs with a rolling pin 2 tablespoons of brandy Calvados if possible 2 tablespoons of sultanas grated peel of a small lemon 1½ fl oz 65ml double cream 3 egg yolks Freshly grated nutmeg Method Pre heat the oven to gas mark 4 350 0 F 108 0 C Prepare an 8 inch 20cm flan tin by lightly greasing it Make up the pastry by rubbing the fats into the sifted flour until the mixture resembles breadcrumbs Then add enough water to make a dough that leaves the bowl clean Pop the pastry in a polythene bag and leave to rest in the fridge for 20 minutes or so then roll it out and use to line the flan tin Prick the base all over with a fork and bake for 20 minutes Meanwhile put the sliced apples in a saucepan with the water and cook until they are pulpy Transfer them to a large mixing bowl and beat until you have a smooth

    Original URL path: http://www.suzannejames.co.uk/news/february2012.asp (2016-02-15)
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  • eattheseasons february 2013
    Valentines Day I admit it it also plays host to British Yorkshire Pudding Day on the 3 rd Pancake Day on the 12 th and National Chip Week from the 18 24 th What is not to love about that This does however present me with something of a dilemma which to focus on After a quick sweepstake around the kitchen the consensus of opinion is that everyone should know about Graham s amazing Chocolate Drambuie Truffles which have been going down a storm recently tying in rather nicely with Burns Night so here goes Chocolate and Drambuie Truffles Serves 15 Ingredients 6 tbsp of cocoa powder 200ml of double cream 1 tsp of instant coffee powder 80g of butter chopped 4 tbsp of Drambuie 300g of bitter chocolate we champion Original Beans 70 Cru Virunga which can be bought at Franklins Farm Shop on Lordship Lane Method Put the cream and butter in a pan Chop the chocolate and put it in a bowl Bring the cream and butter to the boil then pour over the chocolate Add the coffee and whisk well Place the bowl on top of another one filled with ice cubes and a bit of

    Original URL path: http://www.suzannejames.co.uk/news/eattheseasonsfebruary2013.asp (2016-02-15)
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  • seasonalrecipesfebruary2014
    corner and it is on a Friday this year so I m sure that lots of you will be going out for dinner to celebrate However if you really want to impress your beau then why not stay in and prepare this month s seasonal recipe instead The almond has long been a symbol of fertility and an aphrodisiac through various ages Some believe that just the smell can work it s magic I have never heard a better reason for eating marzipan However here is a dish that included almonds and would hopefully make for a very pleasant evening Badam Lamb Pasanda Serves 2 large portions Ingredients 1lb 450g lamb cut into 1 cubes use either leg of lamb or even better mutton 1 large onion 3 cloves garlic 1 inch 2 5cm root ginger 2 3 tablespoons of plain yoghurt ¼ pint or less fresh single cream 2 tablespoons blanched almonds 1 medium strength green chilli a handful of fresh coriander unsalted butter for frying salt 1 teaspoon coriander seeds ½ teaspoon cumin seeds ½ teaspoon grated nutmeg ¼ teaspoon turmeric ½ teaspoon chilli powder or to taste paprika 1 teaspoon garam masala Method Give the lamb a good pounding with a steak mallet or the end of a rolling pin then cut into 1 cubes Put the meat about ½ teaspoon of salt and the chilli powder into a bowl and set aside for about 4 hours Quarter and finely chop the onions peel the fresh chilli ginger and garlic then put in a blender with the yoghurt and blend Heat a dry frying pan and roast the coriander and cumin seeds allow to cool then grind to a fine powder Grind the almonds to a powder Heat the ghee or butter in a heavy bottomed pan

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesfebruary2014.asp (2016-02-15)
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  • seasonalreceipesfebruary2015
    Dory Lemon Sole Monkfish Mussels Oyster Plaice Turbot Going out of season Cabbage Cauliflower Forced Rhubarb Goose Horseradish Jerusalem Artichoke Leek Parsnip Rhubarb Swede Truffle At last the frosts have arrived which means this is the very best time to be enjoying root vegetables Parsnips Jerusalem Artichokes Swedes Salsify and Scorzonera will be at their best now Onions are absolutely fantastic at this time of year too and packed with goodness Try them baked whole and stuffed with cheese and bacon or slice them into shreds fry to a golden tangle and add them to a tart on meat free Monday There will be a good selection of crabs at the fishmongers this month and rock oysters too and if you like your game then make sure you make the most of the last of the venison before the season finishes Things will be warming up soon despite the freezing temperatures with the approach of both Valentines Day and the release of Fifty Shades of Grey at cinemas from the 13 th of the month but guess what We can go one better and provide 50 Canapés by Gra ham at any time of the year With romance in the air we thought it would be naughty but nice to share a fantastic canapé recipe with you one that is bound to tempt your taste buds leaving you sighing in pleasure and licking more than just your lips Crostini 1 Small baguette cut into 1 5cm slices ¼ Cup Filippo Berio Extra Virgin Olive Oil Tomato Topping 500g Popped cherry tomatoes halved ½ Banana shallot diced 1 Tbsp red wine vinegar Turn of Sea Salt A Generous grind of Black Pepper 1 Sprig Thyme Toasted pine nuts to garnish Whipped Goats Cheese 70g Beaten goats cheese Chevin 70g Mascarpone beaten

    Original URL path: http://www.suzannejames.co.uk/news/seasonalreceipesfebruary2015.asp (2016-02-15)
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web-archive-uk.com, 2016-12-05