Starters

Deliciously Different Chicken Caeser Salad

Following on from last weeks super salad, here’s another one to enjoy on these hot summer days and warm summer nights. Filling enough to enjoy as a main meal but not too hearty and filling for a heat suppressed appetite. My recipe today is a twist on a Classic Caesar salad. There absolutely nothing wrong with Caesar salad, in fact a well made one, is one of my favourite things to eat, especially on a warm summers night. Sweet, crispy lettuce with salty Parmesan and garlic infused crunchy croutons, all bound together in

Lobster Roll

 

This has been one of the quickest, most fun packed, busiest summers I can ever remember. I can actually hardly believe that my kids are back at school, it seems like yesterday that they came out the gates, high as a kite, looking forward to their holidays, lasting the best part of 7 weeks. The fact that there has been so much going on, and of course the weather which on the whole has been great, has made the summer fly by.

What I did notice during the summer was that anywhere we visited,

Pan Bagnat

Serves 6-10 depending on the size of your loaf
1 large rustic loaf
All of the below, or a selection, or your own choice
Parma ham
Cream cheese
Buffalo mozzarella sliced
Roasted peppers
Roasted courgette slices
Sunblushed tomatoes
Capers
Olives
Fresh basil leaves
Pesto
Sliced hard boiled eggs
Sliced red onion
Extra virgin olive oil
Tomato chutney
Dijon mustard
Salt and pepper
To make your pan bagnat, slice the top off of your loaf and scoop out the bread inside, leaving about 1cm all round. Now layer your sandwich up with different things, seasoning with a little salt and pepper as you go and perhaps starting and finishing with something like the pesto or mustard, and moistening it with a

Mushrooms stuffed with Goats Cheese

Serves 4 as a main course

8 portobello or other large flat mushrooms
8 slices of black pudding diced
1 apple peeled, cored and diced
8 slices of bacon cooked then cut in to lardoons
1 tbsp chopped fresh chives
8 slices firm goats cheese rind removed and crumbled
1 tbsp breadcrumbs
1 tbsp beer or lager
2 tbsp finely grated parmesan
1 egg yolk

Remove the stalks from the mushrooms and clean off any dirt or grit. Mix together the black pudding, bacon and apples and place an equal amount in to each mushroom. Mix together the goats cheese, parmesan, breadcrumbs, beer, chives and egg yolk and place an equal amount

Marinated Buffalo Ribs

Serves 6
2kg baby back pork ribs

50 ml cider vinegar
50 ml tomato ketchup
2 tbsp sweet chilli sauce
1 tbsp Dijon mustard
1 tbsp runny honey
1 tbsp Worcestershire sauce
1 tbsp soft dark brown sugar
2 cloves garlic crushed
2 tbsp soy sauce
2 tbsp olive oil

Mix together all the above ingredients well and place in a bowl or dish with the ribs, coating well. Cover with cling film and place in the fridge to marinade for up to 24 hours.

Remove the ribs from the marinade and place in a tray in the oven and cook at 190’c for about 1 hour, meanwhile boil the remaining marinade fro 2

My Christmas Starter – Butternut squash, pancetta and goats cheese tart

Well here we go it’s that time of year again, only 3 more columns until Christmas and only 4 more until the end of the year, so i guess that means only one thing it’s time for the Christmas recipes and tips to try and help make your day go as smoothly as possible. So over the next 3 weeks i’ll give you a tasty starter and dessert plus your traditional turkey with all the trimmings, the emphasis will be on simplicity, freeing up as much time as possible for you to enjoy your day with your loved ones.

Today it’s the

French toast stuffed with parma ham and brie

Serves 4
8 slices of bread
4 eggs lightly beaten and seasoned with salt
12 slices of parma ham
8 slices of brie
1 pear, peeled, cored and cut in to thin slices
knob of butter

Make up 4 sandwiches using 3 slices of parma ham, 2 slices of brie and an equal amount of pear. Push the edges of each sandwich together well to seal them, you can use a little water on your finger to help them stick. Coat each sandwich in the beaten egg letting it sit for a while to allow the egg to soak in to the bread. Fry each sandwich for a