Crab apples are very sour tasting, but they make fantastic jelly! The fruit are usually small and red, between 1cm-4cm in size with wild crab apples being bigger. I made this jelly from a miniature tree grown in a tub on my patio and the fruit were about 1.5cm. It yielded just over 1kg of… Read more »
This is my favourite burger recipe, that works equally well, with either beef or lamb. I personally think that lamb burgers are much tastier that beef burgers, but I have tried both and they are both delicious.
These tasty and spicy, traditional Indian snacks are much healthier than normal, as they are oven baked, instead of being deep fried. Serve as a starter to a meal with a side of your favourite chutney or just eat them as snack.
As far as I am concerned, Halibut is the king of fish. Quickly pan seared, and served on a bed of wilted spinach, with a garnish of prawns, and asparagus, alongside a creamy white vermouth sauce. Yum! (this picture also has a cheffy smear of roasted squash puree on the side of the plate!)
This creamy and rich sauce is based on a white veloute. A white veloute is one of the five “mother sauces” of classical cuisine. It can be made with any white stock, but this version is made with fish or vegetable stock.
We have some beautiful, sweet rhubarb growing down on the allotment, and it is ideal for making one of my favourite desserts – Rhubarb Crumble. This recipe cooks the crumb first so you are guaranteed to have crisp, nutty biscuit topping. Serve with custard, cream, or vanilla ice cream – or maybe all of them!
Between the ages of twenty and fifty, John Doe spends some twenty thousand hours chewing and swallowing food, more than eight hundred days and nights of steady eating The mere contemplation of this fact is upsetting enough.M F K Fisher
Email 'Recipes Archives - Page 3 of 20 - South Yorkshire Food' to a friend