Archive for the ‘Recipes’ Category
Simple Turkey Giblet Stock
This is the stock I’ll use to make the gravy on Christmas day and it is so much nicer than anything you get from a cube! For the biggest dinner of the year, push the boat out a bit and give this a try. You can make this up on the 23rd and have it ready in the fridge for the big day.
Ingredients
Turkey Heart, Liver and Neck (I don’t use the gizzard)
1 onion, sliced...
Read more
This is the stock I’ll use to make the gravy on Christmas day and it is so much nicer than anything you get from a cube! For the biggest dinner of the year, push the boat out a bit and give this a try. You can make this up on the 23rd and have it ready in the fridge for the big day. Ingredients Turkey Heart, Liver and Neck (I don’t use the gizzard) 1 onion, sliced...
Read moreExtra Creamy Carbonara Inspired Fettucine
This is made extra creamy with the addition of yoghurt. I like it like this because I love to be able to mop the plate with a crusty piece of garlic bread or ciabatta. This is a great dinner to make is a hurry or to use up leftover ham.
SERVES 4
Ingredients:
• 340g of fettuccine per person (or linguine or spaghetti)
• 1 tsp olive oil
• 160g of Guanciale (or leftover ham), chopped per person
• 100ml...
Read more
This is made extra creamy with the addition of yoghurt. I like it like this because I love to be able to mop the plate with a crusty piece of garlic bread or ciabatta. This is a great dinner to make is a hurry or to use up leftover ham. SERVES 4 Ingredients: • 340g of fettuccine per person (or linguine or spaghetti) • 1 tsp olive oil • 160g of Guanciale (or leftover ham), chopped per person • 100ml...
Read morePickled Peppers
I love hot food and we grow plenty of Chillies at Croan. Unfortunately, this is not a crop which provides a steady supply throughout the year.By the end of September the fruits are ripening and then at some point in October the vast bulk are ready for harvest.While some plants (live Demon Red) will continue to fruit right up to December, when the main glut comes, we harvest and pickle!
This is very easy, you...
Read more
I love hot food and we grow plenty of Chillies at Croan. Unfortunately, this is not a crop which provides a steady supply throughout the year.By the end of September the fruits are ripening and then at some point in October the vast bulk are ready for harvest.While some plants (live Demon Red) will continue to fruit right up to December, when the main glut comes, we harvest and pickle! This is very easy, you...
Read moreCourgette and Apple Cake
In early Autumn, we are blessed with an abundance in the Garden. No matter how hard you try to stay on top of the harvest of some crops, they soon arrive in glut quantities!
Courgettes are the worse offender! It seems that if you turn your back for a second, they swell to monster marrow size!
One great way to use up surplus is to pair the courgettes with a fruit which is also in abundance at...
Read more
In early Autumn, we are blessed with an abundance in the Garden. No matter how hard you try to stay on top of the harvest of some crops, they soon arrive in glut quantities! Courgettes are the worse offender! It seems that if you turn your back for a second, they swell to monster marrow size! One great way to use up surplus is to pair the courgettes with a fruit which is also in abundance at...
Read moreHoney Semifreddo
A Semifreddo (half cold) is not an ice cream, there’s no custard involved, no machinery (except a whisk) – it’s an all together easier but delicious dessert to make. What you get is a smooth, soft block of almost frozen cream, with a deep, smooth texture.
This recipe is based on one published in the Sunday Times on the day I processed the Honey harvest from the hives at Croan. It seemed perfectly timed and...
Read more
A Semifreddo (half cold) is not an ice cream, there’s no custard involved, no machinery (except a whisk) – it’s an all together easier but delicious dessert to make. What you get is a smooth, soft block of almost frozen cream, with a deep, smooth texture. This recipe is based on one published in the Sunday Times on the day I processed the Honey harvest from the hives at Croan. It seemed perfectly timed and...
Read more