Easter is upon us, and this month we have already shared a chocolaty Easter recipe – perfect for the kids. So now here is a chocolate inspired recipe for the adults from Michael Wilson, head chef at The Midland.
Hazelnut Panna Cotta
On Friday we came across a yummy looking recipe for Cadbury’s Creme Egg Brownies, they look really tasty and are a great twist on the usual shop bought chocolate Easter egg. Surely they will be a hit with the kids this Easter.
So in the English Lakes Marketing office the challenge was set to bake these gooey delights, over the weekend. I have shared the full original recipe below, along with the creators image, but first the photo evidence that we did give the recipe a go…
The planning of a new children’s menu can be fairly long, drawn-out affair. Quality local suppliers must be sought, analysis of what children are favouring from our current menu, ensuring that we are keeping up with the ever-changing high street trends, and even, as we have done in the past, consulting to underline our commitment to healthy eating.
Often when one is planning what to make for a dinner party, or even just a large family meal, the two main considerations are not being stuck in the kitchen all evening whilst your guests are enjoying themselves and not breaking the bank when it comes to ingredients.
Andrew Caulfield, head chef at Waterhead has come up with the following recipe which would make a perfect starter for any occasion, especially when you are catering for a large number of people. Not only can the whole dish be prepared well in advance, leaving you time to socialise with your guests, but also the main ingredients, ox cheek and onions, are relatively inexpensive, and make for an incredibly tasty dish. This recipe makes twelve portions. Continue reading
As most of our followers have a keen interest in food and many are accomplished cooks, I hope the Chefs of English Lakes can help inspire you to be even more creative and try new recipe ideas.
When we run our smoking courses in conjunction with Jo and Georgina from Smoky Jo’s, the hot Smoked Salmon is always one of the first things our ‘students’ get to taste. A great introduction to smoking food for the first time which can be done without having to buy expensive equipment; just use an old biscuit tin or a deep metal tray with a cooling rack covered with tin foil. We use a Cameron stove top smoker which can easily be purchased from good garden centres or online. It is very important that the sawdust you use for smoking food does not contain any oil that may have come from a chainsaw. Oak is one of the most popular sawdust’s used for smoking. Continue reading
I wasn’t exactly sure what to expect when our party of seven arrived at The Wild Boar Inn for a Fawlty Towers meets Murder Mystery evening on Friday! Yes, it was everything that has just come to mind … Manuel in full slapstick style, Sybil’s soul shivering shrieks, Polly lending a note of sanity to the madness, a murder, a few red herrings and of course, Basil’s bumptious buffoonery! All this, plus a chorus or two of operatic singing, a bowl of salad being let loose across the room, a mysterious German guest but ‘don’t mention the war’, a cleverly crafted plot to keep you guessing ‘who dunnit?’, champagne, canapés and a three-course meal from The Wild Boar Inn, Grill and Smokehouse. Continue reading
Head chef Andy Caulfield at Waterhead has produced a full menu of more than 40 dishes that are inspired by the county’s extensive food heritage, but with an innovative contemporary twist.
Andy and his team use familiar tastes in unconventional ways to create exciting new dishes. Starters such as ‘sticky toffee duck leg’ combine flavours of the famous pudding with a juicy confit duck leg. Mains include a trio of the famous Lakeland fell-bred Herdwick lamb – including a mouth-watering roast rack, rump and herb crusted braised shoulder.
Sweet-tooths are also catered for with desserts such as a Kendal mint cake flavoured trifle, Grasmere gingerbread cheesecake, a Cumbrian sharing fondue, and Cumberland Rum Nicky – one of the area’s oldest known desserts dating back to the East Indies trading routes.
Cumbria has a fantastically rich history and heritage for its food, thanks in large part to the intrepid 18th Century sea-faring traders. The trade that passed through Whitehaven saw an influx of exotic spices, rum, fruits and molasses which gave birth to a range of favourite foods.
The new hyper-local menu is a blend of that rich history and the great contemporary products, all given an innovative twist by the chefs in our kitchen to create a truly stunning menu that will make Cumbria and the Lake District proud.