Matty Edgell’s Festival of Food and Drink 2024 Cookery Theatre Recipes
Olive Oil & Pistachio with Orange Ingredients Sponge 450g caster sugar 450g plain flour 170g ground pistachio 1tsp baking powder 1tsp bicarb 1tsp salt 450g olive oil 480g whole milk 4 large eggs Zest 4 oranges 65g roughly chopped pistachio Whipped Cream 600g double cream 60g pistachio paste 100g white chocolate, chopped Whipped Ganache 125g […]
Rachel Green’s Festival of Food and Drink 2024 Cookery Theatre Recipes
Easy Soda ‘Focaccia’ with red onions, olives and rosemary Makes 1 loaf 450g (1lb) plain flour 1 tsp salt Half tsp bicarbonate of soda 400ml (14fl.oz) buttermilk , or sour milk (for dairy free, see tip below) 1 red onion , cut into 8 wedges 12 black or green olives , stones removed A […]
Phil Vickery’s Festival of Food and Drink 2024 Cookery Theatre Recipes
OYSTER MUSHROOM PEKING ‘DUCK’ 4 persons Preparation time:- 20 minutes. Cooking time:- 10 minutes. 500g medium oyster mushrooms 4 tbsp Chinese five spice 4 tbsp plain flour pinch five spice pinch salt pinch sugar pinch ground pepper 1 carrot, very finely sliced 4 runner or green beans 4 shallots, peeled and sliced very thinly ½ […]
Rosemary Shrager’s Moroccan Salmon with roasted vegetable couscous, fresh mint yoghurt sauce
Ingredients: 4 Salmon Fillets 3 x tablespoons olive oil 2 x large cloves of crushed garlic 3 x tsps of ground cumin 2 x tsps of paprika 1 x tsp of ground coriander 1 x tsp of ground cinnamon 1 x tsp of ground allspice ½ tsp of cayenne pepper Salt and pepper Method: Remove […]
Rosemary Shragers Lemon curd Ice cream with Fatless coconut biscuits
Ingredients: 250g Ready made lemon curd (Gales) 125g Crème fraiche 250g Greek yoghurt Garnish with Strawberries Method: Mix together the natural yoghurt and the crème fraiche. Stir into the lemon curd. Churn in an ice-cream machine. Fatless coconut biscuits Ingredients 70g desiccated coconut 90g caster sugar 4 tbsp ground almonds 2 […]
Marcus Beans Hot Chocolate & Orange fondant with Baileys Mascarpone
Ingredients; 3 portions 125g unsalted butter 2 Eggs 2 yolks 65g of caster sugar 125g dark chocolate (55-70%) I usually use Callebaut 54.5% 25g plain flour Zest of 1 orange Cocoa powder for dusting Some fresh raspberries for garnish Baileys Mascarpone 200ml Mascarpone 80g double cream 2 tsp icing sugar (taste to check) […]
Marcus Beans Chicken And Basil Pesto Risotto
Serves 4 Preparation time: 20 minutes, plus making the stock and pesto Cooking time: 35 minutes FOR THE RISOTTO BASE 1 tbsp olive oil 75g unsalted butter 1 large onion, finely diced 2 garlic cloves, finely diced 250g good quality risotto rice, 200ml 1 cup dry white wine 1 litre hot Vegetable Stock 1 courgette […]
Marcus Beans Breakfast Scotch Eggs
Ingredients 4 free range eggs 360g good quality pork sausage meat 3 chestnut mushrooms finely chopped and cooked 2 rashers smoked streaky bacon 3 tbsp slow roast tomatoes finely chopped 2 slices black pudding finely chopped Salt and pepper Fresh thyme and Dijon mustard (optional) plain flour Panko breadcrumbs 2 egg and splash of milk […]
Josh Smalley’s Mediterranean Tartlets
Mediterranean Tartlets Ingredients: For the Pastry 250g plain flour 150g butter, cubed 50g Parmigiano Reggiano cheese, grated 2 egg yolks 2 tbsp water For the Pesto 60g pine nuts 2 tbsp lemon juice 1 small clove garlic (or 1 tsp garlic paste) 30g fresh basil leaves 50g Parmigiano Reggiano cheese, grated 40-50mL olive oil […]
Josh Smalley’s Cinnamon Apple & Caramel Spiced Swiss Roll
Ingredients: For the Sponge 3 Medium Eggs 100g Light brown soft sugar 100g Plain Flour 1tsp Baking Powder 1tsp vanilla extract 1 tsp ground ginger 1 tsp ground cinnamon Golden caster sugar for lining baking parchment For the Caramel 200g caster sugar 100g unsalted butter (room temp) 120ml double cream Pinch of sea salt […]