Spiced Pear & Blue Cheese

Ingredients

• 250ml red wine
• 100ml red wine vinegar
• 100g soft brown sugar
• 3 allspice berries
• 3 cloves
• 5 peppercorns
• 3 firm pears , peeled, cored and cut into long wedges
• 100g rocket
• olive oil
• 200g creamy blue cheese

Method

1. Put the first 6 ingredients in a pan. Simmer gently for 10 minutes until the sugar has dissolved. Add the pear wedges then simmer for 10 more minutes, turning occasionally. Leave to cool completely in the liquid (the longer you leave, the deeper the colour will be). Take out a cupful of the liquid and reduce to about 6 tbsp syrup.
2. To serve, gently warm through the pears in their remaining liquid. Toss the rocket with a little olive oil and season. Put a small handful of rocket on each plate. Sit some pear wedges on top. Add a couple of slices of cheese then drizzle each with a little syrup.

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Apricot & Ginger Chutney

Ingredients

• 1 tsp olive oil
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 175g dried apricots , finely chopped
• 50g sultanas
• 1 tsp grated fresh root ginger
• 150ml orange juice
• 1 tbsp cider vinegar
• 2 tbsp light brown sugar

Method

1. Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 mins until soft. Stir in the apricots, sultanas, ginger, orange juice and vinegar, then bubble gently for 10-15 mins until the apricots become pulpy and most of the liquid has been absorbed.
2. Stir in the sugar and cook for 2 more mins until the chutney is sticky, then season and cool. Transport to the picnic in a small jar or pot with lid.

This could be called a pickle and probably wont last as long as a chutney. However it is so delicious it will all soon be gone! Keep in back of your fridge.

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Winter Coleslaw

As seen back on our menu this week!

For the winter slaw.

1/2 red cabbage shredded

1/2 white cabbage shredded

1/4 celeriac shredded

2 grated carrots

1 red onion thinly sliced

50 ml red wine vinegar

100 ml yoghurt

1 tsp mustard

Salt & Freshly ground black pepper

Combine all ingredients in a  bowl. Stir well and adjust seasoning to taste. Cayenne pepper also works well to give it a slight kick!

Why not add apple to give your coleslaw that extra crunch and seasonal taste!

Serve with lamb or pork chops and you will have one tasty dish!

Winter Root Coleslaw

You will need.

1 red cabbage

1 white cabbage

1 fennel

1 carrot

1 red onion

1/2 celeriac

200ml yoghurt

Heaped tsp Mustard

If your lucky enough to own a blender, set it to grate all the above vegetables. If not finely chop and slice all vegetables. Once done tip all ingredients in a bowl with a teaspoon of mustard and 200ml of yoghurt. Season and enjoy!

Prosciutto Soufflé

To make 10 ( Canapé size)

2 eggs

200ml double cream

Basil

Prosciutto

Red Pepper

Parmesan

Whisk together the eggs and cream. Season with pepper. In a silicone muffin tin, wrap half a slice of prosciutto around the inside of each muffin wall and base. Add finely chopped red pepper & Basil. Fill each muffin compartment with your egg and cream mixture. Bake for approximately 18 minutes or until risen and golden at 200 degrees fahrenheit. Serve as a finger item or part of a salad.