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 »
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 »
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 »
Grilled Scallops with dry white wine and garlic butter. This is one of the easiest of ways to cook scallops and I consider one of the very nicest, we have sold literally thousands in our pubs. You need six scallops for a main course. Fresh or frozen can be used equally as effectively. Buying scallops in… Read More »
SCRUMPY CHICKEN (An extremely, tasty and popular dish for any Pub or Restaurant.) 6 chicken breasts 6 rashers streaky bacon finely chopped 1 crushed clove of garlic 1 finely chopped onion 1 finely chopped eating apple 1/2 pint of cider Ready-made English Mustard 1 Bay leaf 1teas dried or 2 teas fresh tarragon… Read More »
TARRAGON CHICKEN (This dish is easy to prepare and extremely popular, with a gentle flavour of tarragon.)- 4 chicken breasts 1 finely chopped onion 4 finely chopped mushrooms 1 small crushed clove of garlic 1teaspoon dried or 2 teaspoons fresh tarragon 6 fl ozs dry white wine 6flozs chicken stock 1/4 pint double or whipping… Read More »