Make these delicious gastro pub recipes devised by Gary Kingshott of the Whepstead White Horse, winner of the EADT Suffolk Food and Drink Awards best dining pub 2010
Make these delicious gastro pub recipes devised by Gary Kingshott of the Whepstead White Horse, winner of the EADT Suffolk Food and Drink Awards best dining pub 2010
Slow roast chicken with garlic, new potatoes and melting lemons
Ingredients
1 free range chicken, approx.
1kg
First press Suffolk
rapeseed oil
1 glass dry white wine
2 lemons
400g small new potatoes,
scrubbed
6 garlic cloves (bruised)
4 sprigs of thyme
Small bunch parsley
Maldon salt and cracked
pepper to taste
Method
Joint chicken into 8 pieces. Cut lemons into 8 wedges, skin left on. Bruise your garlic cloves. Cut potatoes in half. Toss all ingredients together in rapeseed oil and seasonings. Place into heavy ovenproof dish. Cook in preheated oven 160C for 2 hours with a loose foil covering. Serve straight to table with hot buttered curly kale or spring greens.
Sweet Yorkshire pudding filled with vanilla ice cream, topped with strawberry conserve
Ingredients
Yorkshire mix for 8 puddings
4 medium free range eggs
� pint water
� pint full fat milk
4oz plain flour
Pinch of salt
Your own choice of favourite
vanilla ice cream
Strawberry conserve
Icing sugar for dusting
Method
For best results whisk all Yorkshire mix ingredients together in stainless steel or china bowl. Leave to rest for 4 hours. Pre heat oven 200c, gas 6. Heat 4 inch muffin tins, with a coating of salad oil in oven for 3 minutes, remove from oven, pour off excess oil and fill each hole to the brim with batter mix. Bake for 15 to 20 minutes, until golden brown. Remove from oven and set aside to keep warm.
When ready to serve, fill each pudding with a scoop of ice cream and top with a generous spoonful of strawberry conserve and dust with icing sugar to finish. Happy pudding eating.