• Recipes
Thursday, 18 October 2012 18:43

Our Great British Bake Off Dish of the Day

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Phil, our Great British Bake Off Dish of the Day came to suffolk foodie towers to make us afternoon tea. Here are his amazing jam "philled" doughnuts.  Made with Paul Hollywoods original recipe.

doughnut

Monday, 01 October 2012 16:24

Meet Malcolm

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Meet Malcolm our October Dish of the Day - you can just see him at the back! Malcolm is one of the bakers at The Suffolk Food Hall.  Their display of homemade artisan breads and baked goods is very impressive and so is the view from the Cookhouse Restaurant window.

 

Friday, 14 September 2012 12:00

Our French Dish of the Day - Creme de Roses Liqueur

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Served just like Kir with white wine and ice ....mmmm

Tuesday, 24 July 2012 11:04

Usain Bolt - our Olympic Dish of the Day

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So what does the fastest man in the world eat every day?

Usain Bolt's Breakfast - Yams and fried green bananas or maybe saltfish and ackee

Usain Bolt's Lunch - Rice with pork or beef

Usain Bolt's Dinner- Rice with beef or pork

Usain Bolt favourite food - KFC but especially their Chicken Nuggets (oh dear...) but you can go to our recipes for HOME-MADE chicken nuggets.

Friday, 11 May 2012 19:49

Lionel Richtea

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Our wet weather Dish of the Day, perfect with a hot cup of tea.
Sunday, 01 April 2012 20:05

Our Hot Hot Hot Dish of the Day for Spring

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denise_and_adrian
Here are the people who make it all, you can easily buy the sauce online from them, and here is how you do it...
Sweet Chilli Prawns
1 knob of butter
8 raw King or Tiger prawns
half a chargrilled 10" tortilla
1 tbs Hot Sweet Chilli Sauce
1tbs fresh chopped coriander
2 splashes of single cream
juice of half a lime
Heat a knob of butter in a large pan or wok and fry King Prawns for a minute or two until they start to change colour. Add the Hot Sweet Chilli Sauce, coriander and lime juice and stir for one minute. Add the cream, turn down the heat and cook the prawns through for a couple of minutes. This will also thicken the sauce.
Chargrill a pre cut tortilla and roll to make a cone. When the prawns are cooked spoon them in the cone and lay it on your plate and pour the sauce over the prawns. Serve with a handful of baby leaf salad as a garnish.
Wednesday, 01 February 2012 14:24

Our Norfolk Dish of the Day - Delia Smith

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After a lovely family visit to her restaurant at the Norwich City Football ground, we felt we had to honour her contribution to the world of cooking. She had left a signed birthday card for Dad and after that he was as happy as Larry!  This recipe comes from Delias Vegetarian collection which can be found on her website. It's full of other delicious seasonal recipes that just want to make you stay at home and cook. Apologies to all Ipswich supporters but really there's no competition - is there?

   root-veg-pot-pie_1-24397        delia

Winter Vegetable Pie with a Parmesan Crust

8 oz (225g) each of butternut squash, celeriac, sweet potato and carrots -  cut into small cubes

8 oz sliced leeks

Freshly grated nutmeg

4 oz (110g) Gruyere or Emmental cheese – grated

1 egg beaten – to glaze

Salt

For the pastry

1 oz (25g) finely grated Parmesan

4 oz plain flour

Pinch salt

1 oz vegetable fat

1 oz softened butter

For the sauce

1.5 oz (50g) butter

1 medium onion, peeled and finely chopped

1.5 oz plain flour

1 pint (570ml) milk

Freshly grated nutmeg

1 tablespoon wholegrain mustard

2 oz Gruyere or Emmental cheese – grated

1 oz Parmesan, grated

1 dessertspoon each of finely chopped rosemary and thyme

Salt and freshly ground pepper.

Method

First of all place the butternut squash, celeriac, carrots and leeks in a steamer (the sweet potato is added later on). Pour in some boiling water from the kettle, add the freshly grated nutmeg and some salt, then cover and steam the vegetables for 10 minutes. Now add the chunks of sweet potato and steam for another 10 minutes, or until the thickest parts of the root vegetables feel tender when tested with a skewer. Then tip all the vegetables into a large bowl and allow them to cool.

Meanwhile, make the sauce and the pastry. For the sauce, melt the butter in a smallish saucepan and add the onion. When you've stirred it so that it's nice and buttery, let it cook on the lowest possible heat for about 20 minutes. It's important not to let it colour, so give it a stir from time to time. Now, using a wooden spoon, stir in the flour until smooth, then add the milk a little at a time, switching to a balloon whisk and whisking well after each addition. Now season the sauce with nutmeg and salt and pepper, to taste, and let it barely simmer for 5 minutes. After that, stir in the grain mustard, the cheeses and the herbs. Then leave to cool.

To make the pastry, first sift the flour with a pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the parmesan and then sprinkle in some cold water - about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry into a polythene bag and let it rest in the fridge for 30 minutes.

When you are ready to cook the pie, preheat the oven to gas mark 7, 425°F (220°C). Carefully mix the steamed vegetables with the sauce and pile half of the mixture into a pie dish. Now sprinkle half of the Gruyere (or other cheese) from the filling ingredients over the top and then repeat with the remaining mixture and cheese. Next, roll the pastry out into a circle on a surface lightly dusted with a little extra flour, and as you roll, give it quarter turns to keep the round shape. Next, cut a 12 inch (30 cm) circle out of this pastry. Roll out the leftover trimmings and cut a ½ in (1 cm) strip to go around the edge of the dish.

Now dampen the edge of the dish with water and place the strip of pastry around the rim, pressing down well. Dampen the top of this strip and then transfer the circle of pastry, rolling it over the rolling pin, to the dish and press it lightly and firmly over the edges to seal. Next, using the blunt edge of a knife, knock up the edges, then flute them using your thumb to push out and your forefinger to pull in again. Then make a hole in the centre of the pastry lid to let the steam out, and brush the surface with beaten egg. Now place the dish on the baking sheet and bake it for 25-30 minutes on the centre shelf of the oven, or until the pie is bubbling hot and the pastry is golden brown and crusty.

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