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Posted by on Feb 19, 2016 in Paul's Blog | 0 comments

Want me to cook for you?

  Hello everyone, On Thursday 3rd March I will be hosting a fantastic evening at Heathcotes. There will be canapés followed by a four course extravaganza, complete with Champagne and wine! Places are very limited though, so if you want me to personally cook for you – act soon! For more information, click here! Want the experience but can’t make the evening? Not to worry – I will be hosting a very similar event on St. Patrick’s Day! And in the meantime, look at my upcoming Cookery Masterclasses on Mother’s Day Weekend. Thanks,...

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Posted by on Nov 2, 2015 in Paul's Blog | 0 comments

Steak

Paul’s Blog _____ “Locally sourced food combined with seasonality has always been my ethos and philosophy. I have been working with my butcher John Penny, and now his son Tim, since 1992. All his beef is from Lancashire farms. In particular, the Hereford crossed livestock he keeps are amongst the best in the world. This breed is generally well fatted therefore producing softer, more flavoursome and sweeter meat. Sometimes the level of fat can be quite excessive. This is where we ask The Penny family to trim to make it more acceptable to you – our consumer. ” “It’s one of the reasons why the Hereford breed declined in popularity until the last 5 years, but thankfully knowledgeable consumers now understand that if you want a premium piece of meat with flavour, fat as well as hanging is is the best way of achieving this.” “The next time you buy a steak, always check for marbling. Imagine these as pockets of flavour that explode during cooking, rendering down into the most...

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Posted by on Jul 30, 2015 in Uncategorized | 0 comments

Recipe of The Week – 27th July 2015

Recipe of The Week 27th July 2015 Italian Summer Dish – Mushroom Arancini What you need (makes about 30 “fritters”) 1 chopped shallot 2 chopped cloves garlic 100g unsalted butter 250g Arborio rice ½ glass of white wine Selection of wild mushrooms or sliced button mushrooms About 300ml vegetable stock Salt & pepper 50g freshly grated Parmesan cheese 2 eggs lightly whisked Breadcrumbs Garlic mayonnaise What you do Sweat the shallots and garlic in butter until soft. Add the rice and cook until transparent. Add the white wine and stir in the mushrooms. Add the stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked (add more stock than the recipe if still slightly undercooked). Add salt & pepper and a little olive oil. Add the Parmesan cheese and place in a large tray to cook down. Once cold roll into balls about 2½cm, dip in egg wash then breadcrumbs. Deep fry for about 160C degrees for 2-3 minutes. Serve...

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Posted by on Jul 14, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 13th July 2015

BBQ Chicken Escalope with Lemon & Garlic What you need (serves 2) 2 chicken breasts 1 clove garlic finely sliced Finely grated rind of 1 lemon Juice of ½ lemon 2 dessertspoons of olive oil Sprig of fresh rosemary chopped Salt & pepper What you do Take the chicken breast and slice in half to envelope and make it thinner (like an escalope) With the tip of a sharp knife make a few criss cross incisions. Pour over the lemon juice, rind, rosemary, garlic and olive oil. Season with a little salt and pepper and leave to marinate for 15 minutes. Meanwhile, cook the chicken on the BBQ well on one side with a little olive oil, flip over and cook the remaining side which has the garlic and lemon and for 30 seconds or so.   Chef’s Tip Excellent served with pasta, rice or steamed...

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