Displaying items by tag: supper

I made these succulent chicken kebabs, marinated in Indian spices and yoghurt for a budget saving barbecue supper last night. I used chicken thigh meat which is tastier and more succulent than the breast. Use less chilli powder or cayenne pepper if you prefer less kick, although the amount in this recipe won't have you gasping for water! If you do not have all the spices in your store cupboard, don't worry, just substitute all of the spices with curry powder.

I made this for supper last night with a bag of swiss chard grown by my cousin Jo. Posting the pics on Instagram has obviously whetted a few appetites so here's the recipe. A savoury souffle is not as hard as it looks and can turn very economical ingredients into a luxurious dish. For a perfectly fluffy and towering souffle, remember no peeking while it's cooking. Put it in the oven (don't slam the door or you'll knock the air out) and patiently wait for the cooking time to elapse. Experiment by using different cheeses and swap spinach for mushrooms, cooked leeks, roasted peppers or anything else you fancy.

One of my go to recipes when I fancy a meat free meal which is wholesome and healthy. From my Second Chalice Recipe Book and copied into my online Recipe Book now.

We are pleased to tell you that we will be popping up again at The Chequers in Gazeley on Saturday May 3rd  with our "one great price, one great menu" supper.

Saturday May 3rd from 7pm

 

We are pleased to tell you that we will be popping up again at The Chequers in Gazeley on Saturday April 12th  with our "one great price, one great menu" suppers.

Saturday April 12th from 7pm

One Great Price - One Great Menu

£20.00 per person

Carrot & Butternut Soup

with Crusty Bread

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Salmon & Chive fishcakes

or

Walnut & Cheddar croquettes

with peas, leeks au gratin & potatoes

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Hot apple pancakes with

salted caramel & vanilla ice ream

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Limited number of tables so please book on

01638 551511 or via the online booking form

 

 

• Leftover cheese
• Soften onion and add evaporated milk
• Grated cheese
• Mix well
•  

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Potted Cheese

 

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

 

Ingredients

225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

170g (small tin) evaporated milk

1 very small onion or 3 spring onions finely diced

1 tsp chopped chives

pinch of mustard powder

pepper

a little oil or butter for fying the onion

 

Method

Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

Pour in the evaporated milk

Add the grated cheese, mustard powder and a little ground pepper

Stir well until the cheese has melted

Stir in the chopped chives

Pour into ramekins and leave to set in the fridge

Eat spread on toast or with a baked potato

 

 

 

 

On Sunday we smoked some chicken outside over hickory wood chippings to get in the mood for our 4th of July visit to USAF Lakenheath for their barbecue - as we did last year - see our featured post from then. Our chicken was so good we forgot to take pictures but here's a link to BBQ Guy's food blog in America to get you in the mood. And the fire was perfect to do a slab of hot smoked salmon afterwards.

A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

Ingredients

2 dressed crabs ( I use brown and white meat, some prefer just the white meat)

600g linguine
10 tbsp very good olive oil
2 cloves garlic, finely chopped
½ tsp finely chopped fresh red chilli
75ml dry white wine
3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped basil
Juice and grated zest of ½ lemon
Salt and freshly ground black pepper

Method

Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.

Fry lightly without colouring for about one minute.

Stir in the crabmeat and heat through for another minute.

Add the wine to the pan and let it bubble and reduce a little.

Drain the linguine and add to the crab mixture.

Stir in the parsley and basil and toss everything together to coat evenly.

Finish with the lemon juice and grated zest.

Season to taste and serve immediately

  

The new Head Chef at the White Lion, Jason Shaw has dedicated himself to creating a dynamic menu, offering everything from tapas to a hearty dinner. The restaurant and the menu reflect the Suffolk coast with the freshest fish caught on the White Lion’s doorstep. Here Jason gives his recipe for a delicious starter or supper dish, or you could make them a little bit smaller for a canapé at a party.

Camembert and wild garlic beignets – makes 24

450g of strong flour

8 whole eggs

226g butter

1pt water

150gm camembert cheese peeled and roughly chopped

50gm wild garlic blanched and finely chopped

salt and pepper

Method

Bring the water to the boil and add butter. Add flour and mix well. Cook out for 1-2 mins on the heat.

Cool the mixture and then add the eggs gradually, beating all the time until the mix is glossy.

Fold in the Camembert and wild garlic and season to taste. Leave mix to rest for one hour.

Using 2 dessert spoons shape the beignets into Quenelle’s. Heat the vegetable oil and deep fry until golden brown for roughly 4-5 minutes. Drain and serve. At the White Lion Jason serves his with Balsamic caramelised onions, Thorpeness leaves and fresh pomegranate with fresh pomegranate syrup.

Crespolini

(Italian Spinach and Ricotta stuffed, vegetarian pancakes)

Make up a batch of pancakes, either plain or Buckwheat, using the pancake batter recipe

For the filling:

• 500g/1lb ( raw weight) of spinach leaves
• 500g/ 1lb Ricotta cheese
• Salt and pepper to taste

Steam the spinach until tender (microwaving in a cling filmed container works very well for spinach, don’t add water)

Drain any excess liquid from the spinach and add the Ricotta cheese, salt and pepper to taste, mix well.

Divide the mixture between the cooked pancakes and roll up. Place the pancakes in a single layer in an ovenproof dish.

For the Béchamel sauce

• 600ml/1.5 pints milk
• 1 onion
• 1 bay leaf
• 2 cloves
• 6 black peppercorns
• 50g/2oz butter
• 50g/2oz plain flour
• Pinch grated nutmeg (optional)
• Salt and pepper to taste
• 100g/4oz Parmesan Cheese

(for those of you in a real hurry, forget the onion, cloves, bay leaf and peppercorns and just go ahead making the sauce with the butter, flour and milk)

Impale the onion with the cloves and place in a saucepan with the bay leaves, peppercorns and milk.

Bring to a simmer and then leave to stand

Melt the butter in a pan and stir in the flour, cook over a low heat for a couple of minutes

Strain the milk into the flour and butter and stir well (a whisk is best to avoid lumps)

Cook for a few minutes and add the grated nutmeg if using.

Pour the sauce over the pancakes and sprinkle over the Parmesan cheese.

Bake in a preheated oven 190C/380C Gas 4 for 30 – 40 minutes, or microwave, and grill the top.