by admin | Nov 10, 2020 | Season 1
Ingredients - 1 Rabbit – skinned and de-boned- 1 Shallot, finely chopped- 2 tbsp Olive Oil- A generous knob of butter- A sprig of Rosemary- Salt and Pepper to your taste- A handful of capers- 1 lemon- A glug of Fino Sherry (my measurement of a ‘glug’ is: slightly...
by admin | Nov 10, 2020 | Season 1
Ingredients 1 Loaf of good crusty Sourdough BreadA knob of butter for fryingEnough Confit Rabbit to fill your Cubanos (toasted sandwich)A handful off parsleyA sprig of sage (4 or 5 leaves per sandwich)1 lemonA handful of your favorite Grated Hard cheese (per...
by admin | Nov 10, 2020 | Season 1
Note – this recipe for pickling liquid will be enough to pickle and pack about 1lb of fresh wet (green) walnuts. It’s difficult to be precise as all nuts and your chosen jars vary in size – but the rule of thumb is: you need enough pickling liquid to float the nuts as...
by admin | Nov 10, 2020 | Season 1
Ingredients 1 Sheet of Puff PastryA knob of ButterA dash of OilA Metal Skillet that is no wider than the width of you Pastry sheetA bunch of Red Onions, cut into quarters (enough to fill your skillet with 1 layer)A pinch of SaltA handful of Brown SugarA half a cup or...
by admin | Nov 10, 2020 | Season 1
Fast Marinade Ingredients Handful of Oregano, choppedHandful of Rosemary, choppedHandful of Parsley, chopped3 cloves of Garlic, chopped4 tbsp Olive Oil1 tbsp Sea Salt2 tsp Mustard1 tsp Anchovy Paste2 Lemons (use the zest from 1 lemon, and the juice from both) Method...
by admin | Nov 10, 2020 | Season 1
Ingredients ½ lb of ground pork½ lb of ground venison (we like Muntjac for this recipe, but any venison will do)½ cup of finely chopped parsley1 tbsp saltBlack Pepper to tasteLiquorice sticksFor the glaze, combine:½ cup of Honey½ cup of Wholegrain Mustard Method 1. ...
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