Loin of Lamb stuffed with Spinach and Rosemary, served with red currant and mint jus. 1 Loin of Lamb 1lb of Spinach Leaves 1 Sprig of Rosemary 4 oz of Breadcrumbs 1 Small Onion finely diced Sauce 1 Small Onion 1 Tablespoon of Red Currant Jelly 1 Teaspoon of Mint Sauce ½ Pint… Read More »
The original recipe came from The Trigger Pond, Bicester Road, Bucknell, Oxon, the previous owners have been gone for some years and the present licensee was delighted to have his pub mentioned as the source of the original recipe. The pub is now owned by Wadworths Brewery. Mushrooms and Bacon in a Garlic and Cream Sauce 10-12 Small Button… Read More »
Camembert Duck. This recipe is fantastic as long as you are not dieting. 4 Boned and skinned Duck Breasts. 1 Pint of Double Cream. 2 Large finely diced Shallots. ½ Pound of Portobello Mushrooms, finely sliced. 1 Large clove of Garlic finely sliced. 1 Pound of Camembert Cheese. Salt and Crushed Black peppercorns to taste.… Read More »
Lamb Tagine (Serves 4)Ingredients1kg boned and cubed lamb shoulder 1 tablespoon ground/grated or finely chopped root ginger Freshly ground black pepper Teaspoon of ground cinnamon or one cinnamon stick 2 teaspoons turmeric 1 tablespoon paprika ½ teaspoon cayenne pepper 2 garlic cloves peeled and crushed with a little salt 2 onions peeled and finely chopped… Read More »
Steak, Guinness and Mushroom Pie. A very traditional commercial dish for the Winter with some lucrative variations. Guinness goes well with the name, but any good stout is totally acceptable and you obviously can’t use the Guinness name if you are using Murphy’s. Using a Pressure Cooker or a large Oven Cooking Pan with… Read More »
Mackerel. What could be better! It’s plentiful,cheap, local, fabulous to eat and good for you. Perfect for that midweek lunch (surely our most neglected of meals) it’s got to be better than a plastic wrapped sandwich and a packet of crisps. At their best towards the end of summer and into autumn, mackerel is a… Read More »
Atholl Brose Ice Cream Fron the Stag’s Head, Swalcliffe, Nr Banbury, Oxon, 01295 780232 1 pint of single cream, 4 egg yolks, 4 oz of caster sugar, 1 vanilla pod, 4 measures of whisky, 1 oz of oatmeal, 2 fluid ozs of runny honey. Gently heat cream until hot, whisk in… Read More »
Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream. From the Vansittart Arms, Vansittart Road, Windsor, Berks 01753 865988 Please note the Publican that gave me this recipe no longer has this pub, but I hope the present Publican will enjoy the publicity. Makes 10-12 portions. 250 gms of pitted dates, 250… Read More »
Coriander Stuffed Salmon with Tomato rice and prawn and coconut sauce 2 salmon fillets I large onion or two smaller onions 1 clove of garlic fresh coriander chopped ¼ to ½ pint of fish or chicken stock pinch of chilli powder 1 ½ to 2oz creamed coconut from a block approx 4 oz prawns… Read More »
French Country Pork From the Stag’s Head, Nr Banbury, Oxon, 01295 780232 8 oz of pork medallions. 1-2 cloves of crushed garlic. 1/2 pint of dry cider. 1/2 of a rindless camembert in pieces, A good pinch of Herbs de Provence or similar. Pan fry the pork medallions, do not overcook. Place in… Read More »