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Breast of duck with a tarte fine of caramelised endive and cherry puree recipe

Breast of duck with a tarte fine of caramelised endive and cherry puree

Phil Howard at Nespresso boutique Ingredients: 5 large Barbarie duck breasts 5 large heads of endive 300g all butter puff pastry 25g unsalted butter 300ml orange juice 50g demerara sugar 50ml vegetable oil 20g Nespresso Cosi grounds 500g cherries, pitted 100ml brown chicken stock 100g caster sugar 50ml Cabernet Sauvignon vinegar Method: Roll out the sheet of puff pastry to…

Olympic Opening Ceremony, British night at Global Feast 2012 dinner

Mixed leaf salad with Strathdon blue cheese, pickled cherries and radishes, toasted oats and violas, British night, Global Feast 2012

Menu from a dinner at British night of Global Feast 2012 at Old Town Hall, Stratford, also Olympic Opening Ceremony evening, with food by Aoife Behan (Scottish/Irish starter), Kerstin Rodgers (English main), Denise Baker-Mclean (Welsh dessert), and cocktails by Courvoisier: Courvoisier Punch and Courvoisier Cooler Oat cakes with Isle of Mull cheddar, beetroot chutney. Tartlettes with Welsh shiitake mushrooms, and oak…

Spare ribs with ginger, honey, grapefruit, soy and coffee recipe

Spare ribs with ginger, honey, grapefruit, soy and coffee

Phil Howard at Nespresso boutique Ingredients: 10 racks of baby back spare ribs For the marinade: 200g onion ketchup (see below) 140g Dijon mustard 280g runny honey 200ml light soy sauce 5 espresso servings of Nespresso Ristretto 2 chillies, finely sliced 5 cloves garlic, finely grated 80g ginger, finely grated 400ml grapefruit juice 4 grapefruit, zest…

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