Category Archives: Main Courses

Buying a Pub, Bistro, Licensed Premises and other useful Information

“The Common Sense Guide to Buying a Pub, Bistro, Licensed Premises.” The Common Sense Guide to Buying a Pub is now available to purchase as an ebook through for $5.99 or UK equivalent approximately £4.30, depending on the exchange rate. In addition you can read some the book by clicking on the Link below,… Read More »

Apple Brandy and Chicken

Apple Brandy and Chicken Are you thinking about chicken recipes? Example:   Apple brandy chicken, made with chicken breast halves, apple brandy, cream, onions, and butter, along with mushrooms. 4 chicken breast halves salt and pepper 8 ounces sliced mushrooms 2 teaspoons olive oil 2 teaspoons butter 1/3 cup apple brandy, such as Apple Jack or… Read More »

Loin of Lamb stuffed with Spinach and Rosemary

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 »

Camembert Duck

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 from the Jack in the Green

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.

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 »

French Country Pork

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 »

Scrumpy Chicken

  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 »