Lemon Pots
- In a large pan heat the cream & sugar, then bring to the boil for exactly 3 minutes – this must be a rolling boil. Stir occasionally.
- Remove from the heat & stir in the lemon rind, followed by the lemon juice.
- Divide the lemon cream between six ramekins, cool & then chill overnight.
- Serve straight from the fridge with some fruit compote served on the side.
- These desserts will freeze very successfully.
Penrith Peppered Lamb
Penrith Peppered Lamb – Serves 6
2 lb /1 kilo sliced shoulder lamb – diced
1 oz / 25g butter, 1tbsp oil, 2 sprigs rosemary
2 small onions, 2 sticks celery – both diced to a small size
1 desert sp tomato puree,1 tbsp honey, 2 level tsp penrith pepper, ½ tsp salt
1 tbsp sifted plain flour
1 pt /500 ml cider or apple juice, 1 bay leaf
1 large eating apple – peeled & diced (Cox’s are especially good)
· In a casserole melt the butter & oil, brown off the diced lamb in two batches along with the rosemary sprigs. Remove the meat onto a plate
· Using a little more oil if necessary, fry the celery & onions unto beginning to colour; return the lamb with any juices, back to the casserole
· Add the tomato puree, honey, penrith pepper & salt; stir to combine
· Stir in the flour & allow to cook for a minute or two before adding the bay leaf & cider (or apple juice); heat unto the casserole reaches boiling point
· Transfer the covered casserole to a pre-heated oven of moderate temperature for approx 50 minutes
· Throughout the cooking time check the casserole & when the lamb is beginning to become tender add the diced apple pieces & cook for a further 20 minutes
· Before serving stir through to check consistency & adjust seasoning if necessary
· Ideal served with creamed potatoes or steamed rice – puree of turnip & carrot & / or garden peas |
2010 BROCHURE - Out NowWe hope you have recieved your new Food and Company brochure, if you would like us to send any to freinds, please contact us and we will gladly pop one in the post. The brochure is bursting with lots of new ideas, as well as the chance to see some very impressive demonstrators without having to leave Cumbria. A gift voucher is a wonderful gift for those loved ones whom already have everything! Sallie Morris, author of many cook books including "Easy Thai Cookbook" leaves her home in London and joins us at Mirehouse. She shares her great experience of Thai cookery, which she mastered when living there for many years and will familiarise us with a host of unusual ingredients. Johnny Scott, countryman extradordinaire re-visits Mirehouse on St Georges Day. As well as his ability to pass on the gift of carving up that Sunday roast; he will entertain us with tales of recent trips and experiances of his life. Ricky Andalcio was a joy in November 2009, he joins us again in May 2010 to share new tips and ideas. He has developed a fan club of Food and Company ladies who promise to come back for a second helping of his talent and wit . We very much enjoyed the company of Ivan Day, who joined us in April 2009. The celebrated food historian entertained us with his passion for frozen desserts prepared victorian style.Once again we can enjoy Ivan's company in October 2010 with a demonstration on Pie Making and Ivan always has a story or two along the way.
If you are not on the mailing list or haven't yet recieved your copy of the brochure, drop us an e-mail and we'll pop one in the post straight away. Margaret and Joan. |
Awards HaulCumbria Tourism Awards 2007
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Cook ShopWe have a range of high quality products on sale at Food & Company workshops, specialising in items used on our courses, including:
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At the Cumbria Tourism Awards 2007, Margaret and Joan took top honours to win the "Taste Of Cumbria " award.