Recipes

TAMARIND GLAZED SALMON, The Woolf's Kitchen

Posted by David Rippington on

TAMARIND GLAZED SALMON, The Woolf's Kitchen

Sweet and tangy with a hint of roasted chilli, this Tamarind Ketchup is the business. So versatile, it goes with everything from noodles to cheese toasties, but this salmon dish was where it all began. Wine Pairing: Somborne Bacchus Click here for a printable recipe! Serves 2 Ingredients: 1 bottle of The Woolf’s Kitchen Tamarind Ketchup 2 portions of Salmon fillet Salt & pepper for seasoning  For garnish, 1 red chilli, sliced 1 spring onion sliced Method: All you have to do is grill, oven or pan-fry a piece of salmon, then liberally pour the sauce on top. It couldn’t be easier – or...

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Golden Roast Potatoes

Posted by David Rippington on

Golden Roast Potatoes

Following a recipe from the Happy Butter Company we recreated this delicious dish using Happy Butter Organic Ghee.  Perfectly crisp golden roast potatoes Serves 3/4 Ingredients: 3-4 Tbsp Happy Butter Ghee or Golden Ghee 12 medium potatoes scrubbed with skins on. Bulb of garlic Rosemary Sea salt Method: Pre-heat oven to 200 ºC Cut the scrubbed potatoes into medium sized pieces. Place potatoes in a big pan of salted water and bring to the boil. Boil for 5 mins. Meanwhile spoon 3-4 Tbsp ghee on to a baking tray and put in the oven. Strain the boiled potatoes in a...

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Golden garlic chicken supreme

Posted by David Rippington on

Golden garlic chicken supreme

Following a recipe from the Happy Butter Company we recreated this delicious dish using Happy Butter Organic Ghee.  The taste of the roast chicken was outstanding. The organic Ghee enhanced the flavours from the garlic during roasting and the end result was a golden, flavoursome Chicken supreme. Perfect for a quick, tasty meal. Click here for a printable recipe Serves 2: Happy Butter Ghee or Golden Ghee 2 Packington chicken breast fillet with skin on The Garlic Farm, Crushed garlic ( ½ clove per person) Isle of Wight, cherry vine tomatoes Method: Pre-heat oven to 175º C. Mix together ghee...

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Pan Fried Cod & Chorizo by Thyme & Tides Kitchen

Posted by David Rippington on

Pan Fried Cod & Chorizo by Thyme & Tides Kitchen

This full flavoured stew was inspired by our stunning looking North Atlantic cod that we have on the fish counter at Thyme & Tides. A simply cooked juicy loin of cod paired with delicious butter beans, flavourful chopped tomatoes as well as garlic, finely diced onions, and the mild Brindisa chorizo that lifts the stew and brings all the flavours together. Wine Pairing: Somborne Bacchus Click here for a printable recipe! Serves 4 Ingredients: 4 fillets of cod 1 finely diced onion 2 tbsp extra virgin olive oil 3 finely garlic cloves 1 packet Brindisa chorizo 100ml white wine 2 tins...

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Roasted cockerel with garlic, herb, lemon & pimento

Posted by David Rippington on

Roasted cockerel with garlic, herb, lemon & pimento

Delicious take on the a classic roasted chicken. The cockerel, as succulent as chicken, but as hefty as a turkey. Click here for a printable recipe Wine pairing: Stoneburn Pinot Noir Serves 5 Ingredients: 1 Packington Cockerel 1 Bulb of garlic, cut in half 3 Lemons, cut in half Olive oil, sage, rosemary & thyme 1 Clove garlic, crushed 1 Flame roasted red pepper, deseeded and finely chopped 30g unsalted butter, room temperature 2 tbsp of finely fresh, chopped mixed herbs, such as basil, thyme, sage & rosemary METHOD Preheat the oven to 180 C/Gas Mark 4. For the butter; mix together...

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