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.

Pot Roast Grouse

Posted by Nigel Brown
Nigel Brown
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on Thursday, 15 August 2013
This week it's 'game on' with a fabulous pot roast grouse recipe, as the Glorious 12th marks the start of this year's game shooting season.

Nigel-Thurs15Ingredients
2 Grouse, oven ready and well seasoned
4 slices of Streaky Bacon or pork fat
Onion, Celery and Carrot – diced
1 clove of Garlic, chopped
1 small bunch of fresh Thyme
150ml Red Wine and 150ml Chicken or Game Stock
Butter, salt and pepper to taste

Method
Wrap the bacon or pork fat around the breasts of the grouse  get the oil quite hot in a heavy based frying pan and sear the birds all over so they have a good rich colour, just a couple of minutes each side.

Take out the birds and set aside, reduce the heat to medium and soften the onion, celery and carrot and fry gently for another few minutes. Then add the garlic and give it another minute.

Pour in the wine and stock and warm through while adding the vegetables and transfer to a casserole – cover with lid and roast for 20 minutes, take out and give the breasts a squeeze. If they feel firm on the outside but with a bit of give inside that should mean they are just cooked through but nice and pink and juicy. Reduce the roasting time by a five minutes if you prefer them rare, or add five minutes for well done.

Once the grouse are cooked take out the birds and set aside to rest for at least 5 minutes. Return the pan to the hob and bubble whilst vigorously scraping all that good stuff off the bottom until it is thickened to your liking – you can add more wine/stock if it’s already gone very syrupy whilst roasting. Strain, taste and season and whisk in a knob of butter.

Serve the grouse with the sauce, creamed Potato with black truffle shavings.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Chicken Jalfreizi

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 08 August 2013
Spice up your evening with this curry...

Nigel Brown's Chicken Jalfreizi

Ingredients

  • 1/2 a large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 1 tin plum tomatoes
  • 1/2 pint of water
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 2 or 3 chicken breasts, diced up
  • 1 red pepper, chopped
  • 1/2 a large onion, sliced
  • 2 red chillis (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp garam masala
  • a handful of fresh, chopped coriander leaves

Method

1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.

2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.

3. While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.

4. Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.

5. Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).

6. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

Nann bread

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 01 August 2013
Nigel brown's Naan breadThe perfect accompaniment to any Indian meal...

Ingredients

  • 175ml warm/tepid milk
  • 1 teaspoon dried active baking yeast
  • 1 teaspoon caster sugar
  • 250g plain flour
  • 1 teaspoon salt
  • 4 tablespoons ghee
  • 2 tablespoons plain yoghurt
  • 2 teaspoons chopped coriander

Method

Whisk the warm milk with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 20cm pear drop shaped naans.

Cover a baking tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the coriander. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Vanilla Ice Cream

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 25 July 2013
Vanilla ice creamHere's hoping the heatwave continues...

Ingredients

  • 500ml double cream
  • 1 vanilla pod, split
  • 100g caster sugar
  • 150ml natural yoghurt (flavoured if you wish)
  • 4 egg yolks

Method

Heat the cream (bring almost to boiling point, then remove it from the heat) and add the vanilla pod and seeds. Leave to infuse until the cream is completely cool. Remove the pod and leave the vanilla seeds in the cream.

Over a low heat dissolve the sugar in the yoghurt, then turn up the heat and boil rapidly for 2 minutes. Leave the mixture to cool for 2minutes minutes.

Place the egg yolks in a basin and begin whisking while trickling in the hot syrup. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.

Strawberry jam

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 11 July 2013
Nigel Brown's strawberry jam recipeWith a British win at Wimbledon (finally), it's time to turn our attention to the abundance of English strawberries that are oh so ready for the jam pot!

Ingredients

  • 1kg fresh strawberries, washed and hulled
  • 800g caster sugar
  • 1 squeezed fresh lemon (juice only)

Method

In a heavy bottomed saucepan, crush the strawberries with a potato masher.

Add sugar and lemon juice. Stir over low heat until the sugar is dissolved.

Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 C.

Transfer to hot sterile jars, leaving 1cm headspace, and seal.


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