NEW MENU ITEMS @ CHEZ - K'S FITZWILTON HOTEL

DELICIOUS NEW FOOD ITEMS AT CHEZ - K'S
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Slow Roasted Pulled Pork Shoulder  Ingredients 1 pork shoulder 1 belly of pork 200g of treacle 3 smoked chillies  1 bulb of garlic  2 carrots 1 onion 4 sticks of celery 2 liters of water 4 tbsp.  of Cajun spice 2 tsp. of cayenne 200g of golden syrup 200g tomato puree

Slow Roasted Pulled Pork Shoulder Ingredients 1 pork shoulder 1 belly of pork of treacle 3 smoked chillies 1 bulb of garlic 2 carrots 1 onion 4 sticks of celery 2 liters of water 4 tbsp. of Cajun spice 2 tsp. of cayenne of golden syrup tomato puree

Walnut crumbed goats cheese 1 log of goats cheese 2 sprigs of fresh thyme 2omls of honey Salt and pepper 25mls of pouring cream Mix all ingredients together in a mixer and role into small little golf sized balls Put the goats cheese threw toasted blitzed walnuts and chill for 1 hour before using them  Roasted beetroot 2 whole beetroots cut into quatre and drizzled with 25g of honey and salt and pepper and roast then for 10-15 min and allow to cool

Walnut crumbed goats cheese 1 log of goats cheese 2 sprigs of fresh thyme 2omls of honey Salt and pepper 25mls of pouring cream Mix all ingredients together in a mixer and role into small little golf sized balls Put the goats cheese threw toasted blitzed walnuts and chill for 1 hour before using them Roasted beetroot 2 whole beetroots cut into quatre and drizzled with 25g of honey and salt and pepper and roast then for 10-15 min and allow to cool

Walnut crumbed goats cheese 1 log of goats cheese 2 sprigs of fresh thyme 2omls of honey Salt and pepper 25mls of pouring cream Mix all ingredients together in a mixer and role into small little golf sized balls Put the goats cheese threw toasted blitzed walnuts and chill for 1 hour before using them  Roasted beetroot 2 whole beetroots cut into quatre and drizzled with 25g of honey and salt and pepper and roast then for 10-15 min and allow to cool

Walnut crumbed goats cheese 1 log of goats cheese 2 sprigs of fresh thyme 2omls of honey Salt and pepper 25mls of pouring cream Mix all ingredients together in a mixer and role into small little golf sized balls Put the goats cheese threw toasted blitzed walnuts and chill for 1 hour before using them Roasted beetroot 2 whole beetroots cut into quatre and drizzled with 25g of honey and salt and pepper and roast then for 10-15 min and allow to cool

ELDERFLOWER CORDIAL 25 elder heads Zest and juice of 3 lemons and oranges 750grms sugar 1.5ltrs water METHOD Place elder and zest and juice in bowl. Bring water to boil pour over, cover with cling and leave to infuse 24hrs. Strain through a cheese cloth and place in pot with sugar and heat till sugar dissolved.  Place in bottle. POACHED STRAWBERRIES  1kg berries 200grms sugar 600ml water 1 bunch mint

Our new Elderflower Strawberry dessert from our wonderful Summer Menu

slow braised beef cheek Seal the beef cheeks on a hot pan and season well with salt and pepper and to ad tray 2 whole rough cut carrots and 2 sticks of celery and 1 rough cut onion , place the sealed beef cheeks on top of the vegetable sin the tray and add 200mls of red wine and 200mls of beef stock and 2 sprigs of fresh thyme cover with tinfoil and place in a preheated oven at gas mark 3 for 7-8 hours

slow braised beef cheek Seal the beef cheeks on a hot pan and season well with salt and pepper and to ad tray 2 whole rough cut carrots and 2 sticks of celery and 1 rough cut onion , place the sealed beef cheeks on top of the vegetable sin the tray and add 200mls of red wine and 200mls of beef stock and 2 sprigs of fresh thyme cover with tinfoil and place in a preheated oven at gas mark 3 for 7-8 hours

Chocolate and peanut butter brownie toffee and rum sauce  Brownie 900 of butter 1200g castor sugar 800g of eggs 500g melted chocolate  250g chopped nuts 450g ground almonds 450g plain flour 400g peanut butter

Chocolate and peanut butter brownie toffee and rum sauce Brownie 900 of butter castor sugar of eggs melted chocolate chopped nuts ground almonds plain flour peanut butter

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