Ingredients

Bruschetta
  • 250g St Eadburgha
  • 300g mixed seasonal mushrooms (cleaned, trimmed and sliced)
  • 1 clove of garlic crushed in sea salt
  • Juice of a quarter of a lemon
  • 3 tbsp of good quality olive oil
  • 1 knob of butter
  • A few toasted pinenuts
  • 4 thick slices of artisan bread (rubbed with garlic, olive oil and lightly toasted)

Ingredients

Tomato Salsa
  • Quarter red onion (diced)
  • 250g of chopped cherry tomatoes
  • Freshly chopped tarragon
  • 2 tbsp red wine vinegar
  • A splash of good quality olive oil
  • Salt crystals to taste 

Method

  1. Mix the salsa ingredients together in a bowl.
  2. In a hot pan add the olive oil and butter. When the butter starts bubbling add the garlic and cook for a few seconds.
  3. Add the mushrooms and cook until all the moisture has evaporated from the pan.
  4. Add the nuts, fresh tarragon and lemon juice.
  5. Place onto the toasted bread, add the Bath Soft Cheese and put into a hot oven for a few minutes or until just melting.
  6. Serve with the tomato salsa and a few sprigs of tarragon.
    Could also use Soft Bloomy
Posted in Recipes By Richard McMenamin

Ingredients

(5 portions)
  • 500g risotto rice (Arborio)
  • Small bunch of English asparagus (peeled, blanched, refreshed in ice water and chopped)
  • 25g butter
  • A slug of olive oil
  • 1 garlic clove
  • 1 small onion finely chopped 
  • 100g Parmesan shavings
  • 1 tbspn parsley and chive (chopped) 
  • 500cl vegetable stock - use asparagus water 
  • Seasoning
  • 50cl white wine
  • 1 lemons, grated and juiced 

Method

  1. If necessary peel asparagus (keep skins for stock/soup). Blanch for 2 minutes, refresh and pat dry.
  2. In a thick bottom pan sweat down onions and garlic in olive oil and butter until soft but not coloured.
  3. Add white wine and de-glaze pan. 
  4. Add rice, coat in liquids (stirring continuously).
  5. Add a ladle of asparagus stock at a time until cooked al dente.
  6. Add the grated lemon and juice, asparagus and finally herbs. Season to taste, add Parmesan and serve.
Posted in Recipes By Richard McMenamin

Ingredients

(5 portions)
  • 250g Brie de Meaux
  • 1 small chopped spanish onion
  • 1 cloves crushed garlic
  • Slug of olive oil
  • 25g butter
  • Salt/pepper
  • 1 tsp plain flour
  • 500ml milk
  • 1 tbsp freshly chopped herbs (rosemary, chives, parsley)
  • 125ml Paxton's Real Ale No.93
  • 1 large chopped tomato
  • 5 stalks of washed celery diced ¼ inch pieces
  • 500g walnut halves roughly chopped
  • Mixed salad and viniagrette
  • Sour Dough Bread  

Method

  1. In a solid base pan cook the onion and garlic in olive oil and butter till soft.
  2. Add chopped tomatoes, celery and walnuts and Ale, then flour.
  3. Add the milk slowly till you cook out the roux (approx 7 mins). 
  4. Add salt and pepper, chopped herbs and fold in Brie, once melted take pan off heat immediately.
  5. Toast sour dough on one side, spread mixture on non toasted side and bake or grill till golden brown and serve with tossed salad.

Posted in Recipes By Richard McMenamin

Ingredients

(Serves 6)
  • 250g Caerphilly
  •  6 x 3 inch cooked pastry case 
  • 1 kgs leeks
  • 75g butter
  • 250g double cream
  • 125g milk
  • 1/2 tsp flour
  • Salt and pepper to taste
  • 110g Really Proper Piccalilli
  • Mixed salad leaves and dressing 

Method

  1. Sweat the leeks in butter until soft, add flour, then milk and cream, then season with salt and pepper.
  2. Cook for approx 8-10 minutes slowly remove from heat.
  3. Place 1 tablespoon of Piccalilli into each tart case.
  4. Add the leeks and finish with grated Caerphilly. 
  5. Bake for 8-10 minutes until cheese melts golden brown. Serve with dressed salad.

Posted in Recipes By Richard McMenamin

Ingredients

(5 portions)
  • 2.5 kg sweet potatoes peeled and sliced
  • 2.5 kg jacket potatoes peeled and sliced
  • 500ml double cream
  • 250ml full fat milk
  • 125g grated Parmesan
  • 10 slices Pancetta
  • 1 clove of garlic
  • Salt, pepper and nutmeg to taste
  • 1 tsp chopped chives
  • 1 tbsp Paxton's Wholegrain Mustard
  • ½ tbsp Pure Acacia Honey
  •  250g Stilton 

Method

  1. Peel both kinds of potatoes, slice and wash starch off. Place in a colander and season with salt and pepper.
  2. Bring double cream and milk to the boil; add mustard, garlic and nutmeg. Reduce by 1/4.
  3. Place potatoes in a baking tray evenly and pour over cream mixture. 
  4. Cover with tin foil and bake at 180° for 2-3 hours or until potatoes are cooked and the cream is absorbed and golden brown.
  5. Grill the pancetta until it is crispy and place on top of the gratin. Top with Stilton cheese and/or equivalent creamy blue cheese and serve.

Posted in Recipes By Richard McMenamin
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