News & Recipes
News & Recipes
Rosemary's News
Rosemary is currently the resident chef on the Alan Titchmarsh show (and has been for the last 2 1/2 years) and she has also recently appeared on This Morning. She was also the mentor of the winning team of Taste the Nation in early 2009, and has continued to make two seasons of the Australian Ladette to Lady as well as the American version. For the last two years she has also fronted the National Baking Week.
Rosemary Shrager's School for Cooks
Rosemary's new book Rosemary Shrager's School for Cooks has recently
been published by Dorland Kindersley. Realise your own cooking potential
and join Rosemary as she cooks over 140 mouth-watering recipes from both
of her ITV School for Cooks series.
Delicious recipes are made achievable with Rosemary's expert, enthusiastic teaching and infectious zeal for great food. Be inspired by her commitment to using good quality produce, sourced locally, and create impressive and achievable dishes to delight your friends and family. Please contact us if you would like to order your own copy of the book.
New 2010 Programme
Even more courses than ever before are now available, including our NEW two hour demonstration course (which includes lunch in the cookery school kitchen), and our "bite sized" demonstrations before Sunday lunch and dinner at weekends.
Robert is now also offering more themes for his day courses including Fish and Shellfish, Italian, Mother's Day and Student Grub. Remember that these are all available and can be ordered on line as gift vouchers.
Recipes
This is one Robert's favourite recipes for this time of year, using all the excellent game we source from the estate (which could also be found in any good butcher) and something that gives the real "wow" factor that can be cooked in advance. of Rosemary's hearty winter classics for you to try at home :
Swinton Game and Wild Mushroom Terrine with Fig Puree
Serves 8
Ingredients:
4 pigeons
3 pheasants
3 partridges
2 shallots, finely chopped
1 tablespoon olive oil
150 g. butter
150 g. wild mushrooms, sliced
300 ml. chicken stock
6 leaves gelatine
salt and pepper
nutmeg
8 slices Parma ham
Method:
1. Soak the gelatine for 10 minutes in cold water then squeeze out the
moisture and melt it in 100 ml. chicken stock. Add the rest of the stock
and allow to cool.
2. Season the pheasant breasts, pigeon and partridge then roast in oil
and butter. Cool then cut in thin slices.
3. Soften the shallot in the oil and then add the mushrooms and cook until
all their juice has evaporated; season with salt and pepper and allow
to cool.
4. Line the terrine with cling-wrap making sure there are no gaps. Put
a layer of pheasant / Parma ham in the in the bottom of the terrine, then
half the pigeon / partridge, then mushrooms then the rest of the pheasant
and, finally, the rest of the pigeon / partridge. Season each layer well.
5. Pour in the chicken stock and gelatine and cover with the rest of the
Parma ham. Put into the fridge to set for several hours.
6. Serve in slices with the tomato chilli jam.
Fig Puree
Ingredients:
200g caster sugar
150g unsalted butter
500g fresh figs
50ml water
Method:
Halve the figs and then halve them again. Place all ingredients into a
heavy bottomed pan and cook for 45 minutes and puree in a food processor.
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Year 2004. White Rose Outstanding Customer Service Award 2006.
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