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  • eattheseasons march 2012
    March we ve selected this recipe to celebrate Warm salad of scallops bacon Serves 6 people Ingredients 24 scallops 6 tbsp olive oil 2 tbsp lemon juice 12 thin slices streaky bacon 4 tbsp chopped parsley 50g pine nuts 25g golden raisins Fresh pea shoots to serve Method Wash and dry the scallops Heat about a tablespoon of olive oil in a frying pan and seal the scallops until they

    Original URL path: http://www.suzannejames.co.uk/news/eattheseasonsmarch2012.asp (2016-02-15)
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  • eattheseasonsmarch2013
    25 th February to 10 th March 2013 so you may find some special offers around at the moment Don t assume you will pay more for fair trade produce as this is often not the case For British produce don t forget to visit www farmersmarkets net and www farmshopping com for more details of your local markets Who would ever have thought that salmon would be cheaper than cod or haddock This month s recipe is a fine example of what you can cook with this thick fleshed fish and is in our opinion absolutely delicious Salmon Tagine Serves 4 Ingredients Olive Oil 2 cloves of garlic 1 handful of mixed olives stone in 2 tsp harissa 4 anchovy fillets 700g passata 1 small preserved lemon 1 good pinch of saffron 4 x 120g salmon fillets skin on 1 tbsp rose water 1 tin of chickpeas 400g spinach 1 bunch chopped coriander Method Put a large frying pan or a high sided roasting tray on the hob over a medium heat Drizzle in 2 tablespoons of olive oil and squash in the unpeeled garlic through a garlic crusher Stir in the olives harissa anchovies rose water chickpeas and

    Original URL path: http://www.suzannejames.co.uk/eattheseasonsmarch2013.asp (2016-02-15)
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  • seasonalrecipesmarch2014
    of winter than with a seasonal toast Pimms is of course always a popular choice when the sun is shining It is named after its inventor a farmer s son from Kent who became the owner of an oyster bar in the City of London near the Bank of England He offered the tonic a gin based drink containing a secret mixture of herbs and liqueurs as an aid to digestion serving it in a small tankard known as a No 1 Cup Large scale production began in 1851 to keep up with sales to other bars and the distillery began selling it commercially in 1859 using hawkers on bicycles In 1865 Pimm sold the business and the right to use his name to Frederick Sawyer In 1880 the business was acquired by future Lord Mayor of London Horatio Davies and a chain of Pimm s Oyster Houses was franchised in 1887 There are seven Pimm s products all of which are fruit cups though only Cups Nos 1 3 and 6 are available at present The essential difference among them is the base alcohol used to produce them Head Chef Graham has recently created the most beautiful Pimms Pudding pictured above served with cucumber granita clotted cream and strawberries We love the unusual presentation and have a sneaky feeling it is going to prove to be extremely popular over the coming months Never one to miss an opportunity to experiment with Gin I thought it would be fun to create our very own Suzanne James Summer Cup recipe bottoms up Suzanne James Summer Cup Ingredients A 1L bottle of dry gin A 1L bottle of sweet Italian Vermouth 8oz of elderflower cordial 8oz peach liqueur 24 ounces lemon syrup 16 ounces unfiltered apple juice 32 ounces chilled tonic water

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesmarch2014.asp (2016-02-15)
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  • seasonalrecipesmarch2015
    the corner hopefully with some lovely sunny days to lift our spirits and with the change of season come two important causes Firstly Fairtrade Fortnight 23rd February 8th March is celebrating it s 20 th year this year An amazing 78 of the UK public now recognise the Fairtrade mark which is wonderful news however just 1 2 of cocoa and less than 10 of tea globally is traded on Fairtrade terms so there is still much to be done I hope you will forgive me for once again encouraging you all to support this event by buying at least one new Fairtrade product this week and encourage your friends and family to do the same Your choice will offer farmers and workers a better chance to work their way out of poverty through fairer wages safer working conditions Secondly it s Mother s Day on Sunday the 15 th March What better excuse to enjoy a feast of goodies than to share it with the Mum in your life I would recommend starting the day with poached eggs on wholemeal toast alongside the obligatory card and bunch of flowers For lunch slow roast a shoulder of lamb with root veggies all suitably seasonal and don t forget the Mint Sauce So easy but always mouth watering And finally forced rhubarb will be in season now so get children involved by making a rhubarb crumble following my recipe below it s incredibly easy but very tasty Jazz it up a bit by adding a little stem ginger to your whipped cream to serve alongside Rhubarb Crumble for 4 Preparation time 30 minutes maximum Cooking time approximately 45 minutes Ingredients 10 sticks of rhubarb 4 tbsp water 8 tbsp caster sugar 1 tsp powdered ginger 110g 4oz butter softened 110g 4oz

    Original URL path: http://www.suzannejames.co.uk/seasonalrecipesmarch2015.asp (2016-02-15)
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  • eattheseasonsapril2013
    and are pretty labour intensive to grow They are considered to be one of the delicacies of the vegetable world with a price tag to match and have a distinct intense savoury flavour Sprue is the term for young very slender asparagus When buying look for straight and firm shoots with tightly furled and perky tips avoid anything that looks limp To store wrap in damp kitchen paper put in a perforated paper or plastic bag and keep in the salad drawer of the fridge Sprue needs no preparation other than a wash but for larger asparagus which will also have more flavour bend the spear until it snaps and throw the woody end away If the ends still feel tough you can pare away the exterior to reveal the more tender flesh beneath The joy of asparagus is that it really doesn t require much preparation here are some very quick and simple ways to serve it Boil for 3 5 minutes or steam for 4 5 minutes depending on size then serve with Hollandaise sauce or hot melted butter Chop and bake in a quiche or combine with peas podded broad beans young spinach leaves and basil for pasta primavera Sprinkle with sea salt brush with oil and roasted for 15 minutes or grill for 5 minutes and serve with Parmesan shavings and a spritz of lemon juice or wrapped in prosciutto Serve with a mimosa dressing receipe below this also works with leeks if asparagus isn t easily available Asparagus or Leek Mimosa with Toasted Hazlenuts Serves 6 8 Ingredients 3lbs of Asparagus or leeks white and pale green parts only peeled if necessary for leeks halve them lengthwise Rinse well Coarse salt and freshly ground pepper 2 large eggs 1 teaspoon Dijon mustrd 2 teaspoons finely

    Original URL path: http://www.suzannejames.co.uk/eattheseasonsapril2013.asp (2016-02-15)
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  • eat the seasons - April 2012
    about 4 tablespoons olive oil in a sauté pan and stir fry the chopped mushrooms over a high heat for about 3 minutes until they begin to soften Stir in the garlic and ginger 1 teaspoon salt and pepper to taste and continue cooking for another 3 minutes or so Then mix in 2 teaspoons of the curry spice and the lemon zest and cook for another 2 minutes Remove and cool Meanwhile soak the crustless bread slice quickly in a bowl of cold water and squeeze dry Break up the bread in a large bowl with a fork to soft crumbs Mix in the chopped spinach and spicy mushroom mix then bind together with the egg white Push the stuffing into the pocket in the par boned lamb shoulder Press the edges together and hold together with a couple of wooden cocktail sticks or a thin metal skewer For a neat presentation tie the shoulder 4 or 5 times into a roll using thin kitchen string Brush some more oil on the lamb sprinkle with a little more salt and remaining teaspoon of curry spice Leave to marinate while you heat the oven to 200C Gas 6 When it is ready roast the lamb for about 10 minutes until it starts to brown then cover it with a butter paper and reduce the heat to 150C Gas 2 and slow roast it for another 1½ to 2 hours basting it once or twice with the pan juices Uncover again for the last half hour to finish browning then remove and let the meat stand for a good 15 minutes It won t go cold but this does allow the stuffing to firm and the meat become easier to carve Slice quite thickly and serve with any meat juices trickled

    Original URL path: http://www.suzannejames.co.uk/news/eattheseasons-April2012.asp (2016-02-15)
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  • seasonalrecipesapril2014
    passing of winter It has to be said though that although the weather has improved we will continue to feel the consequences of the exceptionally high rainfall for some time to come Now the fishing boats are back in the water fish supplies are steadily improving and the warmer weather is bringing a wider variety of fish with it which is good news The weeks of torrential rain have left the soil waterlogged in fields making it difficult for farmers to plant and harvest crops and as a result many more vegetables than usual are having to be imported As our British farmers face such adversity please try your best to support them by buying their produce whenever you can Wherever you shop please check the country of origin or look for the Red Tractor logo with the Union Jack which indicates food has been farmed processed and packed all in the UK In a bid to boost our UK produce buying and for those who have given up meat for Lent we thought we would help you on your way with a great vegetarian receipe this month Gnocchi with sauteed Wild Mushrooms Herbs Serves 2 Ingredients Gnocchi shhhh give yourself the night off and buy it from SMBS Foods on Lordship Lane it s gorgeous 1 Small jar of baby artichoke hearts 250g mixed wild mushroos 2 tsp fresh thyme ½ juice of lemon 25g 50g butter 100ml double cream 2 tbsp white wine Directions Gently brush the wild mushrooms to remove any dirt or leaves then rinse in cold water to remove any grit or sand drain Heat 25g of butter and saute the wild mushrooms adding the fresh thyme and lemon juice once almost cooked keep warm in a low oven Heat a griddle pan cut the

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesapril2014.asp (2016-02-15)
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  • seasonalrecipesapril2015
    it contains more nutrients and has a better flavour than food that is harvested early and ripened artificially Buying local seasonal food guarantees a shorter time from field to kitchen helping you to maximise the nutritional benefit of your five a day for you and your family All fruit vegetables begin to loose taste and nutritional value the moment they are picked and out of season products may have been picked six or more weeks before you buy them from a supermarket My receipe this month is very easy and contains crab meat which is something of a superfood Ask for Brown Crabs at the fishmongers they are at their best from now until November and best avoided during their breeding season which is January to March Crab meat is rich in vitamins and minerals and low in fat It contains Omega 3 polyunsaturated acids which help prevent heart disease and aid brain development The stomach filling protein in crab will sate your appetite and is used to build and repair body tissues and minerals such as copper zinc and selenium all help to support the immune system English Crabcakes with Tarragon Mayonnaise Serves 6 Preparation 15 minutes Cooking 30 minutes Ingredients For the Crabcakes 200g Maris piper potatoes knob of butter zest of 1 lemon 1 tbsp of capers 2 tsp chopped fresh tarragon 1 tbsp of chopped fresh parsley 2 tsp English mustard 200g freshly prepared English white crabmeat For the mayonnaise 2 tbsp chopped fresh tarragon 190g fresh mayonnaise a squeeze of lemon juice vegetable oil for frying plain flour for dusting 1 beaten egg fine breadcrumbs Method Cook the potatoes in boiling salted water until tender drain well and allow to steam dry then put through a ricer into a bowl or mash very well Add

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web-archive-uk.com, 2016-10-26