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