Duck Leg pot au feu ‘Asiatique’ November 2, 2017 Recipes DUCK AND MUSHROOM “POT AU FEU” 60g Butter 500g Button mushroom (cut in quarters) 65g Honey 65g Soya Sauce 65g Sherry vinegar 500g Chicken stock 100g Brown butter 20g Ginger (finely cho...
Could water be the source of energy savings in food processing? November 2, 2017 Food, Food Processing By Gary Sewell, General Manager, Clearwater Technology Cost reduction is a constant challenge for any food processing business, yet many fail to realise the benefits that optimised water consumption can have...
Sweet and Sticky Eggplant November 2, 2017 Recipes Yuu Kitchen www.yuukitchen.com Ingredients: 3 x medium eggplant 2 x finely sliced banana shallots 3 x finely minced garlic cloves Sticky Miso Sauce: 75ml x Sake 75ml x Mirin 150 grams...
Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette November 1, 2017 Recipes Allister Bishop - Executive Chef South Sands Hotel Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette: Lamb Rump Ingredients: 4 lamb...
Mulled Wine Pudding October 31, 2017 Recipes Highclere Castle By Paul Brooke-Taylor From Highclere Castle Preparation time: 20mins plus chilling overnight Cooking time: 5 minutes Makes 6 portions Ingredients 750...
Beetroot Cured Salmon October 31, 2017 Recipes Highclere Castle By Paul Brooke-Taylor Preparation time: 20 mins Cooking time: Overnight is best Serves 6 Ingredients 1 kg fresh boneless salmon fillet, skin on and trimmed 250g table salt ...
