Cooking fish, inside a parcel of foil is a common practise in the kitchen. Not only does it saves time and labour when it comes to the washing up process, but it also ensures that all the flavour and aromas are secured, creating a mixture of wonderful infusions.
This recipe uses a real local favourite of ours, rhubarb, together with its traditional flavouring companion of ginger.
Fish parcels with rhubarb and ginger
This recipe is designed to serve four people, whilst the preparation and cooking time is about 30 minutes. Perfect for those who don’t want have countless hours to spend in the kitchen!
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Food, especially vegetables and fruits, can be grouped by seasons and as such, the availability of certain types of food can dictate on what premises can offer to their customers. Yet here we have rare recipe that straddles seasons as well as having a key, local ingredient which we love.
Here is a mid-seasonal soup that is a perfect accompaniment for those days when Christmas is firmly in the rear view mirror, but the first signs of it being spring haven’t quite burst through into life yet. The soup also makes use of the vegetables that are to hand whilst also utilising a fruit, that’s actually a vegetable, that is near enough ready to be plucked from its triangular home.
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After the amusement of #Forkgate yesterday, it’s back to the chopping board today as we rustle up another quick and easy recipe for you to hopefully try at some point.
Commutes to work, lollies and even parties can all be associated with traffic lights and it’s time to take them into the kitchen as we present some colourful vegetable kebabs.
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A common term used in households up and down the country.
‘Bubble and squeak’ was first mentioned by the Hull-born wine merchant Thomas Bridges’ in his A Burlesque translation of Homer, a parody of Homer’s The Illiad.
“We therefore cook’d him up a dish
Of lean bull-beef with cabbage fried,
And a full pot of beer beside:
Bubble, they call this dish, and squeak;
Our taylors dine on’t thrice a week.”
Nowadays however we understand it to be a dish made up of leftovers of a previous mean, usually Sunday’s roast which gives us a nice selection of meat and vegetables to work with.
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Mulled wine, nothing invokes the sense of Christmas quite like this subtle, spiced aroma wafting through the house on a cold Winter night.
It couldn’t be easier to make a batch up for a party, all you need is a decent sized cooking pot and these fresh ingredients:
- 2 clementines
- 1 lemon
- 1 lime
- 150g of caster sugar
- 6 whole cloves
- 1 stick of cinnamon
- 3 fresh bay leaves
- 1 whole nutmeg for grating (or 1 and a ½ teaspoons for powdered)
- 1 vanilla pod, halved lengthways
- 2 star anise
- 2 bottles of good quality red wine
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A family tradition, a well-guarded secret and maybe the best part of Sunday roast, well except for the meat, possibly.
There are a million versions and no guarantee that the batter you make will rise like sky scrapers or be flat as biscuits.
Yorkshire pudding wars have been fought in our house for as long as I can remember and most of the time I win (sorry Mum!)
Two rules, firstly; whatever oil, fat or lard you use must be hotter than the centre of the sun.
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The bells are jingling and we at CS Catering are starting to feel all festive!
Not only do we endeavour to bring you the best quality catering equipment for your money (see our Christmas deals) we also want to inspire you with some fantastic recipes.
Chestnuts are a seasonal must have but they sometimes find themselves relegated to a bowl and left on a table somewhere, looking a little boring and unloved.
This gorgeous chocolate cake recipe shoots them back into the spotlight and the fact that it is a flour free recipe means any family members with gluten allergies can also tuck right in.
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Mussels are in season and incredibly easy to cook so you shouldn’t be put off with complicated recipes or worrying about them fighting back.
They are incredibly healthy, brilliant on their own or in a risotto or paella.
I’ve found you an easy-peasy 15 minute recipe, one of my favourites from eating ‘Moules et Frite’ in France (mussels and chips!)
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Don’t let the pumpkins and squash steal the show, November is also a good month for root vegetables.
Celeriac could be considered to have a slightly off putting appearance perhaps, somewhere between a misshapen turnip crossed with a human brain but it truly is the unsung hero of the vegetable world.
For one thing, it is healthy and fairly easy to prepare, for 100 grams this vegetable packs only 45 calories.
It is as versatile as a potato but lower in starch, celeriac is beautiful boiled then mashed, skinned and roasted or added to soups, stews and casseroles.
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This meaty one pot stew is great to leave slow cooking for a lazy weekend tea.
You will need:
- 150g bacon lardons
- 300g shallots, or red onion
- 1kg stewing beef
- 400g wild mushroom mixture
- 1 can of Guinness
- Seasoning (garlic, bay leaf, salt and pepper)
- Splash of oil
- A good sized casserole dish
Pulled pork might be all the rage at the moment but for tender meat that falls apart, you can’t beat a good old fashioned beef in ale stew.
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Author
Damien Wilde
