Recipe book by The Late Chef
I have developed recipes and cooked many recipes from different chefs. This is just some of my growing collection of recipes that I would like to share with you. These and other recipes have been used and cooked for clients. I have demonstrated them on local radio and at many food festivals, including the Wallingford Food Festival!
I also create courses for the WI Cookery School, please click this link to download for free the recipes and time plan for a stress-free Christmas
I hope you enjoy trying them and please contact me if you have any questions or comments.
Fruit Market – Kefalonia
Basic Ingredients
Balsamic Strawberries and Pannacotta
Courgette, Pepper and Potato Empanada
Crab and Asparagus Quiche
Crown Roast of Pork with Baby Vegetables
Chicken Saute Normande with Apple
Gooseberry and Elderflower Meringue
Grilled Mackerel and Gooseberry Sauce
Lamb Steaks with a Tomato and Mint Salsa
Mullet Mousse and Mussel Verrine
Oyster Mushroom & Leek Pithiviers
Partridge Breast, ciabatta with griddled pears, salad and a stilton and pancetta dressing
Red Gurnard en papiliotte with mushrooms, thyme, plum tomatoes and red onion
Red Gurnard with mushrooms, thyme, plum tomatoes and red onion.
Rack of Lamb with a Beetroot Glaze
Pigs Head – An unusual ingredient but with loads of options.
Rolled and Stuffed Pigs Head Noisettes
Smoked Chicken and Cream Cheese with Asparagus
Spinach and Squash Gratin with Ricotta Custard
Seared Scallops on Rocket Salad with Hazelnuts, Pancetta and Beetroot Dressing
Venison Steak and Oyster Sauce
Chefs wine
