Cotswold Cottage Recipes
Cotswold Cottage puts great emphasis on food as an integral part of the travel experience and this new section of the website will feature a recipe each month from Jacqui's most favourite and memorable creations. See below for links to previous recipes ...
There is nothing nicer than a light fresh ...
Savoury Apple with Tarragon Cream
1oz Cheese and Herb Pate (see below)
1/2 oz 25g stoneless dates, bananas and toasted almonds or walnuts
Tarragon Cream to cover (see below)
Cut apples around the middle and scoop out the core.
Fill with the Savoury Cheese and Herb Pate and level bottom with it.
Mix dates, nuts and banana together and spread on to the face of the apple - this is the base of the dish, and you need it to be placed on the plate curved apple side up.
Cover with the Tarragon Cream and garnish with cherries or grapes, a sprig of herb and serve.
... a great starter or light lunch with homemade brown bread.
Tarragon flavoured essence
1/4 pint (150ml) chosen vinegar or liqueur
Use a pudding bowl and saucepan or double boiler (I prefer the bowl)
Make sure your bowl fits comfortably into the pan so water can come half way up the bowl when in the pan - as you want an indirect heat.
Break eggs into the bowl in the pan, add sugar and beat these two together lightly.
Trickle in the vinegar or liqueur, beating all the time.
Set over a medium heat and when the water in the base begins to bubble, turn heat down slightly and stir mixture continually with a wooden spoon until it thickens enough to coat the back of the spoon.
To make the savoury cream - very lightly beat up 1 pint (600ml) of cream (or you can use half cream and half thick yoghurt) by first beating the cream and then folding in the yoghurt. Pass the cold essence through a fine plastic sieve and mix in, with a metal spoon, as much as you need to achieve the taste you want.
Savoury Cheese & Herb Pate
3 cloves garlic & 3 tablespoons of herbs (I use 1 of basil, 1 of parsley and 1 of chives - fresh is best but use whatever you like)
Melt butter slowly in a saucepan.
Mix the other ingredients together in a mixer or by hand.
Make sure herbs are evenly distributed.
Let butter cool then pour into the cheese mixture - do take care as too hot and it will curdle.
Transfer to a loaf tin or terrine dish to cool and set.
There are loads of things you can use the pate for - stuff apples or pears and pour over the Tarragon Sauce, spread on your favourite bread, with a tomato and orange salad for lunch or fill a chicken breast with it ... be adventuress and have fun.
Caramalised Pears>>
Chocolate Brownies>>
Chocolate Fudge Slice>>
Christmas Mincemeat and Christmas Cake>>
Coromandel Scallops Seared>>
Fish Casserole with Brandy & Herbs>>
Homemade Icecream>>
Honey Herb Dressing>>
Hot Smoked Salmon Potatoes>>
Lasagne Bolognese>>
Lemon Syllabub>>
Mock Roast>>
Muffins (Corn & Polenta and Blueberry or Pear)>>
Oxford Marmalade>>
Pavlova>>
Pecan Caramel Slice>>
Pork Tenderloin with Fresh Herb Stuffing>>
Parsnips Molly Parkin>>
Roast Turkey>>
Sticky Toffee Pudding>>
Thai Green Chicken Curry>>
<<Sample Evening Menu>>
