To kick start the new year, we spoke to a local cook who gave us 3 fantastic recipes to get involved with, complete with suitable wines for each dish. Why not give them a go this year? SEAFOOD SALAD - Starter (Serves 4) Ingredients 1 Chicory washed and chopped 60g of Cucumber diced 1 stick of celery diced 1 ...
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The month of December focuses on Christmas and the meal for that day is by tradition more a banquet than the three course meal we have during the rest of the year. 75 years ago, this was a very different Christmas meal to what we have these days. ARROSTO D' OCA NATALIZIA (Roasted Christmas Goose - Main) Serves 4 ...
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Recently I had a holiday in the “West Country” and on one occasion I visited a restaurant new to me, “The Dove”. The menu looked interesting, a little too extensive for a place that at first glance seemed at the end of nowhere. How wrong was I, by 8 pm all tables were full and I realised I was lucky to have been given ...
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October is the month when game is plentiful in both butchers and supermarkets. Rawlings, the Cranleigh butchers, usually offer 4 oven ready pheasant or mallards, for £10. A great offer! For the first and main course recipes I will be using one pheasant and one mallard plus a small quantity of venison meat. ...
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I wrote a previous article in an edition of Cranleigh Magazine, where I recounted my memories of September 1943, 75 years ago. Here is a recipe of a standard Sunday Lunch we had in our home. It was the best we could get at the time and consisted mainly of home produced ingredients giving a nutritional well balanced ...
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There are two instances where the smell of food played a part in my upbringing and in my later life: the smell of my mother's home cooked Lasagne and the local coffee shop roasting coffee beans that I could smell on my way to school. I still use my mother's recipe today as a chef and in my own home cooking. Some years ...
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I was asked to suggest some food for people practising sport and having had to feed the “Pompey eleven” for several years, I prepared this three course meal according to the instruction received by the dietitian of the football club then in the second division. The menu consisted of these three dishes: Plain Consommé, ...
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TOMATO SOUP WITH A DIFFERENCE Ingredients 25ml olive oil 25g of Butter 125g thin sliced potatoes 100g white leek finely chopped ½ carrots diced small 1 stick of celery cut small 3 cloves of garlic crushed and chopped 150g red pepper chopped 1x400g tin of chopped Italian tomatoes 30g tomato purée 600ml ...
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May is the first real spring month and the vegetables are plentiful and at a reasonable price. I chose to write a Braised Beef recipe my mother liked making and one my father and I really enjoyed. Serves 4 BRUSCHETTA GRANDE CON PESCE (Italian bread & fish) Ingredients 4 Large slices of bread toasted (or ...
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This month's menu is by Kitty Grosse, a young lady I had the fortune to present with the Ivan March Trophy, awarded by the Craft Guild of Chefs to the winner of the Rotary Young Chef Competition, for pupils aged 11-17 from schools in Surrey, Sussex and Hampshire. Kitty, aged 14, from St Nicolas School in Fleet was the ...
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