| Recipes for you to try or why not book onto one of Susanne's Cookery Demonstration days or weekends? | |
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Cotswold Lamb Noisettes 3 x Stuffed Cotswold Lamb Noisettes approx. 1 lb each in weight made from Thyme, Parsley & Mint Stuffing - pre-made with loving care by: WJ Castle Butchers, Burford. To cook: place in a baking tin with Shaken Oak-Dressing, cook at 170șC for 40 mins. Tip: meat will appear pink and juicy. Should you prefer medium to well done simply cook for a further 5-10 mins. |
 Roasted
Cotswold RootsA selection of vegetables to include: 4 x small/medium carrots & parsnips Two handfuls of shallots, approx. 3-4 per person. 1 x medium sized swede 2 x large leeks Clove of garlic Shaken Oak-Dressing or plain olive oil To cook: cut all vegetables into shapes being guided by the vegetable itself i.e. cutting carrots lengthways into four quarters, leek into round disks, peeling shallots and leaving whole. Place in a baking tray, cover with shaken oak dressing, three good glugs! (approx. 6tbls) Bake for 20-40 mins depending on thickness of vegetables. |
Cookery
Demonstrations
(In the Cotswolds)
Taste of
the countryside, wolds
and vale series
for those with similar views and aspirations for our environment and its offerings.
'May our
tables be ever laden with fine local fayre'
Copyright © Susanne Austin 2005/6