Easter, Chocolate and Creme Brul’egg

Chocolate EggsWe love Easter. This weekend we will be enjoying a long bank holiday weekend with friends and family, giving each other decorated eggs to celebrate Eastertide. The oldest tradition is to give dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs. (We also love Chocolate!)

Last year we shared with you a recipe for Cadbury’s Creme Egg Brownies, they were really tasty and a hit with the kids. So this year, we decided to challenge the team at Waterhead Bar & Grill to create a new Creme Egg dessert…

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Recipe: Blade of Beef, A Real Winter Warmer

Head Chef, Michael Wilson

Head Chef, Michael Wilson

With this recipe Head Chef at The Midland, Michael Wilson, proves that you can take a relatively ordinary cut of meat such as the blade, and transform it into a glorious melt-in-the mouth triumph. Just perfect for those autumn/winter evenings accompanied by your favourite glass of red wine!

This method requires the meat to be placed in a deep pan with enough liquid to cover the piece of meat. The pan must be covered with a secure-fitting lid to prevent the liquid from evaporating during the long cooking process (if you don’t have a deep pan, we have also tried this in a slow cooker).

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