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Hot Mixed Nuts

Ingredients: 1 kg mixed nuts ½ tsp cayenne pepper ¼ cup rosemary sprigs 2 tablespoons  cider vinegar ⅓ cup olive oil 6 tablespoons honey salt to taste  
Method: Mix all the ingredients and place in a baking tray Roast at 120˚c for about an hour or until toasted Please watch the nuts as they roast, checking every so often as it could burn easily because of the honey in the mix Once out the oven shake and check not sticking to the bottom of the pan Once cool store in an air tight container in the dry store… Read the rest

Tomato and Barley Soup

(This recipe serves 8) Ingredients: A little olive oil for frying 2 onions peeled and finely chopped 2 cloves of garlic crushed 1 tablespoon mild curry powder 3.5 tablespoons chicken/ vegetable stock 2 cups pearl barely 1 tin whole peeled tomatoes 3 litres water  
Method Heat a few tablespoons of oil in a pan and fry the garlic and onions until soft and transparent Add curry powder and fry a little more Stir in the stock and tomatoes and then blitz 3 quarters of the volume to form a puree and add back to the other quarter of liquid Now add the Barley and simmer till soft, tender and all swelled up Season to taste Add a little Tabasco to spice it up… Read the rest

Butternut Squash, Roast Garlic and Apple Soup Vegan

(This recipe serves 4) Ingredients 1 butternut squash 4 or more garlic cloves 2 green apples, peeled and chopped salt and pepper to taste olive oil 4 cups of vegetable stock   Method Heat a little olive oil and add the garlic cloves (peeled and slightly pressed) Fry in medium heat until golden Add the apple and squash Add salt and pepper and stir After 2 or 3 minutes add the veggie stock and let simmer until the squash is done Blend everything and serve with good bread Add lemon if desired   Preparation time: 20 minutes… Read the rest

Creamy Mussel Hot Pot

Ingredients 500gr Mussel Black local half shell 50ml Brandy 1 medium onion finely chopped 1 leek white part finely chopped 2 cloves finely chopped garlic 100gr butter 1 teaspoon finely chopped fresh Thyme 1 teaspoon finely chopped fresh parsley 1 teaspoon green pepper finely diced 1 teaspoon red pepper finely diced 1 teaspoon yellow pepper finely diced 1 tablespoon Robertson’s Fish Spice Salt and pepper to taste 300ml fish stock home-made 300ml fresh cream   Method In a big pot, add the butter and melt Add the leek, onion & garlic and fry till translucent Add the tot of Brandy and flame to burn off alcohol and leave flavour Add the fish spice Add the fish stock and then the cream and bring to the boil Add the herbs and diced peppers Boil until a good flavour and consistency has been achieved Season to taste 20 minutes before service add the mussels so they can soften and cook through Serve with Fresh Bread or Baguette to mop up the sauce  … Read the rest
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