This dishes are delicious and easy to prepare, great for a party, a BBQ or a picnic! STUFFED RED PEPPERS - Main Course (Serves 4) Ingredients 2 Large Red Peppers 500g Beef mince meat 3 slice of white bread 50g of parmesan cheese 1 glass of milk 50ml olive oil 150g of cheddar cheese cut in to small cubes ...
READ MORE +
BEER MARINATED ROAST CHICKEN - Main Meal Choice A (Serves 4) Ingredients 800g of chicken pieces (tights, legs and breast) 1 pint of beer (preferably a strong lager) 2 cloves of garlic fresh rosemary fresh thyme 50ml olive oil 20g of unsalted butter salt and black pepper to taste flour Preparation 1. ...
READ MORE +
SAUTÉED SALMON & FRESH PEAS - Main Course (Serves 4) A great vegetable in season right now are peas. This recipe is an easy way to cook fresh fish, while matching the original flavour with the sweetness of the peas. Ingredients 250ml vegetable stock 300g fresh peas (net weight after they’re cleaned) 400g ...
READ MORE +
I wish all Cranleigh Magazine readers a good Easter, best wishes from me and my family! EASTER LAMB CUTLETS - Main Course (Serves 4) Ingredients 16 lamb cutlets 4 eggs Frying oil Salt and black pepper 300g flour 250g breadcrumbs Preparation 1. With a sharp knife make some small cuts in the edge of the ...
READ MORE +
These traditional recipes are really dear to me. Originally from the central Italian farmer community, prepared in the Lent period. I hope you enjoy them as much as I do. NETTLES AND POTATO SOUP - Starter (Serves 4) Ingredients 150grams Fresh nettles 3 medium size potatoes 1 large white onion 1 litre ...
READ MORE +
A warmth to share with your loved ones, take a look at these delightful recipes that are sure to be perfect for any occasion. A big thank you to Simone Conti for these recipes. PORK FILET WITH HONEY AND GINGER - Main Course (Serves 4) Ingredients 500g pork fillet 25g fresh ginger 30g soya sauce 1 medium size ...
READ MORE +
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 ...
READ MORE +
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 ...
READ MORE +
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 ...
READ MORE +
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. ...
READ MORE +
