Dorset-based, LITTLEWINDSOR LTD, launches free-range Pickled Quail Eggs Exciting pickled quail eggs are perfect as a pub and picnic snack Beaminster, Dorset; 30 September 2015 – Littlewindsor Ltd, an independent producer of quail eggs based in Littlewindsor, West Dorset is excited to launch a pickled quail egg product, perfect for pub snacks, Ploughman’s lunches and… 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 »
CHEESY GARLIC MUSHROOMS 1/2 lb mushrooms 1 clove crushed garlic 1-2 oz butter a good squeeze of lemon juice 1/4 pint double or whipping cream 20z grated cheddar cheese parsley salt and pepper Fresh bread crumbs Melt butter in saucepan and add the mushrooms and garlic, when cooked add the lemon juice and a good… Read More »
CHICKEN LIVER PATE WITH BRANDY AND GREEN PEPPERCORNS (This is a very rich, tasty Pate’, ideal for a starter or a snack served with a roll or toast.) 1lb Chicken Livers 12oz butter 4Tablespoons of brandy 2 teaspoons green peppercorns 1 large teaspoon English Mustard 1/4 teaspoon Grated nutmeg large pinch thyme 1 fat… 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 three scallops for a starter. Fresh or frozen can be used equally as effectively. … Read More »
Houmous with chilli and lemon (serves 10) From the Stag’s Head, Swalcliffe, Nr Banbury, Oxon, tel 01295 780232 800gm tin of chick peas drained and washed. 1 tablespoon of Tahini paste. Juice and grated rind of one large lemon. 1 chopped chilli (more if you like it really hot!) 3 cloves of garlic. Olive… Read More »
POTTED STILTON WITH WALNUTS AND PORT 8oz Stilton 8oz butter 1oz walnuts 2 tablespoons of port Combine all the ingredients together in a food processor and put into individual ramekins serve with hot toast.
POTTED TROUT OR SALMON 8oz cooked trout or salmon 8oz softened butter 1 tablespoon chopped fresh parsley 2 teaspoons lemon juice 1 small crushed clove garlic salt and pepper Gently melt the butter in saucepan then fold in the flaked trout or salmon and the rest of the ingredients . Put into individual… Read More »