Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Classic Cherries Jubilee

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 30 May 2012

Simmered with orange zest and flambeed with brandy the Classic Cherries Jubilee is a fabulously refreshing dessert especially after a hearty meal. It's also the perfect patriotic pudding for the Queen's Diamond Jubilee weekend.

 

Ingredients

  • 50g castor sugar
  • 1 tablespoon cornfour
  • 100ml water
  • 100ml orange juice
  • 500g dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon cherry extract
  • 50ml brandy
  • 3 cups vanilla ice cream

Method

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Marvellous marinades

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 23 May 2012

It’s always best to marinade your meats, poultry and fish prior to cooking, it adds flavour and also helps keep it all moist and succulent to eat.

Here are three simple marinades for you to try out. All you need to do is combine all the ingredients together, bring them to the boil, allow it to go fridge cold and then leave the main ingredient to marinade in it in the fridge for a couple of hours prior to cooking.

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Profiteroles

Posted by Nigel Brown
Nigel Brown
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on Thursday, 17 May 2012
These little choux buns filled with cream and covered in a chocolate sauce are the ultimate pud.

Serve them at your next dinner party and your guests will be asking for seconds!

 

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Ragu of Lamb

Posted by Nigel Brown
Nigel Brown
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on Thursday, 10 May 2012

Rich, meaty ragù is a delight in the depths of winter - and with the weather behaving more like March than May this dish will warm up a chilly evening a treat.

 

 

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Beef Wellington

Posted by Nigel Brown
Nigel Brown
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on Thursday, 03 May 2012

It's a classic plat principal that makes a pretty show-stopping centre piece for any dinner party.

Here our resident chef Nigel Brown takes the fear factor out making of this decedent dish.

Enjoy!

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