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Recipes
Chicken in Red Wine with Raisins
By ANNA PRINCEVA
This is a medieval recipe, originally intended for rabbit, but equally good with chicken
- Serves: 4
- 300 ml Red wine (1/2 pint)
- 3 Tablespoon Red wine vinegar
- 100 Gram Seedless raisins (4 oz)
- 150 Gram No-soak dried apricots, halved (6 oz)
- 1 Teaspoon Ground ginger
- 1 Teaspoon Ground cinnamon
- 1 Ginger root (1cm) peeled, grated
- 4 Cloves
- 4 Juniper berries, lightly crushed
- 4 x 150 Gram Chicken breast fillets, skin on (6 oz)
- 2 Tablespoon Plain flour
- 15 Gram Butter (1/2 oz)
- 1 Tablespoon Vegetable oil
- 300 ml Chicken stock (1/2 pint)
- Orange segments to garnish
Crown Roast
By ANNA PRINCEVA
A spectacular dinner party dish
- Serves: 6
- 2 Best end necks of lamb each with 6 cutlets
- 15 Gram Butter (1/2 oz)
- 1 Medium Onion, chopped
- 3 sticks Celery, chopped
- 2 Eating apples, cored and chopped
- 100 Gram Fresh breadcrumbs (4 oz)
- 2 Tablespoon Fresh mint, chopped
- 1/2 Lemon, zest and juice
- 1 Egg
- 2 Tablespoon Plain flour
- 450 ml Lamb stock (3/4 pint)
- Mint sprigs to garnish
Bacon Chops with Gooseberry Sauce
By ANNA PRINCEVA
At the start of the season, gooseberries are too acid and hard to be eaten raw, but are perfect for cooking
- Serves: 4
- 1 Tablespoon Soft brown sugar
- 1 Teaspoon Mustard powder
- 4 x 175 Gram Bacon chops (6 oz)
- 15 Gram Butter ( 1/2 oz)
- 1 Large Onion, chopped
- 150 ml Vegetable stock ( 1/4 pint)
- 110 Gram Gooseberries, topped and tailed (4 oz)
Casserole of Hare
By ANNA PRINCEVA
Hare really benefits from long slow cooking in a casserole
- Serves: 6
- 300 ml Ruby port ( 1/2 pint)
- 6 Tablespoon Olive oil
- 1 Large Onion, sliced
- 2 Bay leaves
- 1 Hare, cut into serving pieces
- 25 Gram Butter (1 oz)
- 125 Gram Streaky bacon, cut into strips (5 oz)
- 16 Small Shallots
- 225 Gram Chestnut mushrooms, halved
- 25 Gram Plain flour (1 oz)
- 900 ml Game stock (1 1/2 pints)
- 2 Sprig Thyme
- 2 Sprig Parsley
- Salt and Freshly ground black peppe
Creamed Sweetbreads
By ANNA PRINCEVA
Sweetbreads, although considered a great delicacy, are not always readily available so you may have to order them f...
- Serves: 4
- 450 Gram Sweetbreads (1 lb)
- 1 Small Onion, chopped
- 1 Medium Carrot, chopped
- Fresh parsley stalks
- 1 Bay leaf
- Salt and pepper
- 40 Gram Butter (1 1/2 oz)
- 4 Tablespoon Plain flour
- 300 ml Milk (1/2 pint)
- Squeeze Lemon juice
- Chopped fresh parsley to granish
Baked Cromer Crab
By ANNA PRINCEVA
To tell if a crab is full, feel it for its weight and examine its tail end: a full shell will separate from its bot...
- Serves: 2
- 2 Boiled crabs
- 4 Tablespoon Fresh white breadcrumbs
- 1 Lemon, juice only
- 2 Tablespoon Malt vinegar
- Salt
- Pinch Cayenne pepper
- 50 Gram Grated cheddar cheese (2 oz)
Bean Burgers
By ANNA PRINCEVA
These healthy alternatives to beefburgers are ideal for barbecues served in a bread roll with salad or a salsa
- Serves: 8
- 440 Gram Can red kidney beans, drained & rinsed (15 1/2 oz)
- 1 Large Red onion, finely chopped
- 25 Gram Plain flour (1 oz), plus extra to dust
- 3 Tablespoon Fresh herbs, finely chopped
- 2 Teaspoon Sweet chilli sauce
- 1 Egg, beaten
- 2 Tablespoon Vegetable oil
Bashed Neeps
By ANNA PRINCEVA
This is a traditional accompaniment to Haggis
- Serves: 4
- 450 Gram Swede, peeled and diced (1 lb)
- 50 Gram Butter (2 oz)
- Pinch Mace (optional)
- Salt and pepper to taste
Bacon and Stilton Salad
By ANNA PRINCEVA
A good well flavoured combination for a tasty salad
- Serves: 4
- 12 Rashers Smoked bacon, cut into bite size pieces
- 50 Gram Butter (2 oz)
- 2 Cloves Garlic, crushed
- 4 thick slices Bread, crusts removed, cut into 1 cm (1/2 inch) cubes
- 50 Gram Stilton cheese, crumbled (2 oz)
- 4 Tablespoon Mayonnaise
- 75 ml Single cream (3 fl oz)
- Black pepper
- Mixed salad leaves
Bread Sauce
By ANNA PRINCEVA
A traditional sauce to be served with roast poultry or game
- Serves: 4
- 2 Cloves
- 1 Medium Onion, peeled
- 1 Bayleaf
- 450 ml Milk (3/4 pint)
- 75 Gram Fresh breadcrumbs (3 oz)
- 15 Gram Butter (1/2 oz)
- 2 Tablespoon Single cream