Game is in season and here is a recipe that will warm your cockles.
A curry at Christmas? Yes, of course!
This is a firm favourite from this year’s Regional Indian Curry courses. If you are unsure of how to roast and grind your own spices, do not resort to ready ground spices which will have lost their intensity. Attend one of our courses instead and we will show you how to do it.
This is a firm favourite of ours and featured at this year’s Festive Kitchen both as a demonstration recipe and as a canapé served to our guests. To make the canapé, simply use the cheesecake topping upon a crostini. You can use different biscuits so long as they are savoury and vary the herbs according to the seasons. Makes 8 ramekins or 1 x 7” cake mould
This is a fantastic dish for a starter, a light lunch or even a brunch served with a poached egg.
We use our Weber barbecue to cook this delicious pork recipe and recommend using Welsh Pork.
Home cured salmon has been a favourite at our Festive Kitchens since they first started. In the past we’ve used vodka and even beetroot to cure our salmon. This year, we are bringing you another equally delicious recipe which uses gin. Our guests were served this as a canapé. Simply thinly slice the salmon and serve on rounds of cucumber or ribbons of pickled cucumber.
To make individual strudels, simply cut large slices of the unbaked strudel and place cut side up, in a deep muffin tin which has been liberally brushed with melted butter. Top with chopped nuts, demerara and a little butter on top and bake until golden, about 20 minutes.