Making a marinade is a very simple, but a worthwhile step to take when preparing drumsticks. You can either:
Put the herbs and the garlic into a blender and add your lemon juice before blitzing it together.
Finely chop your ingredients and put them in a bowl. Then add your lemon juice.
We use a small blender that makes light work of chopping our ingredients for ease and time.
When you have your marinade, put your drumsticks in a large bowl altogether and add your marinade. You want to mix them well so each drumstick is coated in the mix.
When you are satisfied that everything has been mixed well, cling-film the bowl and refrigerate your drumsticks for the night. Leaving them to sit will allow all the flavours to be absorbed into the drumsticks with time.
It is as simple as that. Take them out, cook them as you usually would and enjoy! Our drumsticks went down a treat with our guests who recently enjoyed a buffet with us. Of course, you can mix and match flavours to whatever your preference would be. We have tried a chilli and ginger mix as well for those who enjoy a bit of heat. What did you think of our recipe? Do you have your own marinade recipes you would like to share? We would love to hear your thoughts!
To book your buffet with us, you can reach us on 01825 713366 or send us your details through our contact page.
Recently, I have very much enjoyed reading and sharing Country Hill Cottage’s (@CHCottage) tweets. They share beautifully creative recipes along with tips and tricks to become better at cooking, baking, cake decorating, flower arranging, crafting and more. I recently caught wind of their summer collaboration with Meadow Brown Bakery (@meadowbrownbake) for a Raspberry Rose inspired theme. The product of which were these two recipes I wanted to share with you. They make a great gift idea and they come with their very own free printable gift box! The link to which can be found here: http://chcotta.ge/bl0148
Strawberry Rose Meltaways
“Just as the name suggests, our strawberry rose meltaways have a delicate, melt-in-your mouth texture. These biscuits are made with dried rose petals, and filled with an airy strawberry and rosewater buttercream making them irresistible and full of flavour!”
For the biscuits 230 g (1 cup / 2 sticks) unsalted butter, at room temperature 1 tsp rose water 125 g (1 cup) all-purpose flour plus some extra 110 g (1 cup) cornflour (cornstarch) 60 g (1/2 cup) powdered (icing/confectioner’s) sugar
For the buttercream 10 g freezed-dried strawberries 80 g unsalted butter, softened 120 g powdered sugar 1 – 2 tbsp rose water
For the decoration 60 g (2 oz) milk chocolate, melted dried rose petals
kitchen scale or measuring cups and spoons blender or food processor handheld mixer with whisk attachments large mixing bowls large metal spoon sieve rubber spatula clingfilm (plastic/saran wrap) rolling pin round cookie cutter (4 cm/ 1.5 in) silicone or non-stick baking mat baking tray (sheet)
Rosewater Meringue Kisses
“This is a collaboration video with the lovely ladies at Country Hill Cottage for their raspberry rose inspired theme.
I will show you how to bake these pretty beautiful rosewater flavoured meringue cookies called meringue kisses. I sandwiched the Rosewater flavoured meringue kisses with rosewater flavoured Swiss meringue buttercream.”
100 grams caster sugar
2 large egg whites
1 and 1/2 teaspoons rosewater
pinch of salt
culinary rose petals (optional)
rose pink food colouring (optional)
Pre-heat your oven to 95 Celsius and prepare 3 baking trays with baking paper and put them to one side Add you egg whites in a large bowl and start whisking them with a a hand whisk or electric whisk until soft peaks start to appear
Then add your sugar a tablespoon at a time and whisk well until sugar is well mixed and the meringue is nice and glossy
Finally add in your rosewater and salt and whisk
If you are using rose petals you can fold them in or reserve them to sprinkle on top of the meringues when piped.
Get a piping bag fitted with a small star nozzle and use a paint brush to paint inside and then spoon your meringue mixture inside.
Start piping your meringues onto the prepared baking trays and then you will notice they have two colours. You can sprinkle some rose petals on top too if you wish.
Put them in the oven and bake for 1hour 30 minutes and then turn of the oven and leave them in there to cool completely.
When they are cooled, remove them from the oven and remove them from the baking paper and sandwich them with this Swiss meringue buttercream or leave them like that.
Only sandwich them when you want to eat them because they will go soft and chewy but they can stay hard for a few days without being sandwiched.
Serve sprinkled with rose petals (optional)
I highly recommend following both Country Hill Cottage and Meadow Brown Bakery on Twitter. They share great content every day and some stunning recipes. Let us know if you do have a go at either of these fantastic recipes!
Avocado and Mango Salsa 1 mango, diced 2 avocados, diced 1 red onion, finely diced 25 grams, parsley 1 red chilli, finely diced Salt, to taste Pepper, to taste 2 tablespoons olive oil 2 tablespoons lime juice
1. In a small bowl, combine all the Cajun spice rub ingredients and stir. 2. Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon filets. 3. Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered. 4. Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside. 5. Once the salmon is cooked set aside. 6. To a large bowl, add all of the salsa ingredients and stir well. 7. Serve the salmon with an extra sprinkling of parsley alongside the salsa, and enjoy! Credits: https://www.buzzfeed.com/bfmp/videos/…
Tired of the same old corn on the cob? well, try one of our four favourite flavours this summer on the grill for your next BBQ!
Here is what you’ll need!
Grilled Corn 4 Ways GARLIC PARMESAN GRILLED CORN
4 ears of corn 2 tablespoons olive oil Salt, to taste Pepper, to taste 4 tablespoons butter 1 tablespoon garlic, minced ½ cup grated Parmesan
1. Preheat a grill or grill plate to medium heat. 2. Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated. 3. Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides. 4. Remove the corn from the heat and set aside. 5. Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted. 6. Brush the garlic butter on the corn. 7. Sprinkle with grated parmesan cheese. 8. Enjoy!
Cotija Chili Lime Grilled Corn Servings: 4
4 ears of corn 2 tablespoons olive oil Salt, to taste Pepper, to taste 1 tablespoons chili powder ½ teaspoon cayenne pepper ½ cup mayonnaise Juice of 1 lime ½ cup Cotija cheese
1. Preheat a grill or grill plate to medium heat. 2. Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated. 3. Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides. 4. Remove the corn from the heat and set aside. 5. Mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn. 6. Mix the chili powder and cayenne together, and sprinkle over the corn. 7. Top the corn with Cotija cheese. 8. Enjoy!
Sriracha Sesame Grilled Corn Servings: 4
4 ears of corn 2 tablespoons olive oil Salt, to taste Pepper, to taste ½ cup mayonnaise 1 tablespoons Sriracha sauce ¼ cup scallions, sliced 1 tablespoons toasted sesame seeds
1. Preheat a grill or grill plate to medium heat. 2. Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated. 3. Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides. 4. Remove the corn from the heat and set aside. 5. Mix the mayonnaise and Sriracha together, and then spread or drizzle onto the corn. 6. Sprinkle the corn with sliced scallions and toasted sesame seeds. 7. Enjoy!
1. Preheat a grill or grill plate to medium heat. 2. Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated. 3. Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides. 4. Remove the corn from the heat and set aside. 5. Brush melted butter on the corn. 6. Drizzle the corn with honey. 7. Sprinkle the corn with a mixture of the chives, parsley, and thyme. 8. Enjoy!
Essentially, you are looking for a ratio of one part Pimms to three parts lemonade. From there you are looking to add a mixture of the fruit of your choice with some fresh mint leaves and chopped cucumber. Make sure to chop your fruit as this will help to release the flavours into the Pimms and Lemonade.
Whether you are filling a glass or a pitcher, fill it with ice first and foremost. Then add your fruit, cucumber and mint, followed by your measurement of Pimms and top with lemonade and that will give you your standard brew! Simple really, here is one of Barnsgates examples:
Measurement of Pimms
There is plenty more to experiment with however. A famous example is to replace the lemonade with champagne. Known as a “Pimms Royale”. You could also replace lemonade with any other fizzy drink you might like to try.
You could try substituting mint for other herbs such as basil or thyme
Or you could even try freezing it to make Ice Lollies!
Share your Thoughts
Half of the enjoyment of this zesty drink is being creative and coming up with the perfect concoction to “Wow” your guests. We would love for you to share your experiments. What fruits did you use? Was there an interesting twist to your recipe? Share your thoughts with us below!
Do you ever “smack” your food? You can tenderize meat or massage greens but I never imagined myself “smacking” a cucumber. Yes, in this recipe you use a blade of a cleaver or a rolling pin and smack a whole cucumber hard a few times. This encourages the cucumber to loosen its flesh and absorb the flavors of […]
You don’t need to carrot all about eating half this cake – its made with all real, whole ingredients, refined-sugar free (and low sugar), ans has a ton of healthy nutrients from superfoods like oats, Greek yogurt, and CARROTS, of course! I did not expect the outpouring of messages I got when I posted a […]
“Chicken Peri Peri (or Piri Piri) is an African barbeque chicken recipe introduced in Africa by the Portuguese. It derives its name from the Peri Peri sauce.
1 kg Chicken 100 ml Extra Virgin olive oil 10 – 13 garlic cloves 5 ripe serrano chillies 10- 12 African devil red chillies 3 Bay leaves 1 tsp smoked paprika Sea salt as required 1 lemon juice Parsley 3-4 charcoal chunks 1 tbsp oil
The Sauce:- Take the devil red chillies, serrano chillies, bay leaves, garlic cloves, sea salt, extra virgin olive oil, smoked paprika and lemon juice in a grinder and make a fine paste.
The Marination:- Cut the chicken into 8 pieces after removing the fat. Add the peri peri sauce to the chicken pieces and mix it properly.
Smoke Infusion:- Take a few pieces of wood charcoal and place them on the gas burner and heat them till they are red. Take the burning charcoal pieces in a small bowl aand keep the bowl in the bowl of marinated chicken pieces. Pour some olive oil on the charcoals and as soon as they start emitting smoke cover the marination bowl with a lid. Let it smoke for 30 minutes.
The Barbeque:- Heat a pan on moderate flame. Place the pieces of the marinated chicken in the pan and heat till brown. Take some fresh parsley leaves and dab them in the marinade. Baste the pieces of chicken with the marinade. Keep turning the pieces of the chicken and make sure they are brown on all sides.
Turn off the flame and Chicken Peri Peri is ready to serve.”
A recipe for munching and brunching today… Shakshouka is a dish that has recently found fame on instagram – it is posted almost as frequently as the perennial avocado toast and you are unlikely to scroll down your feed on a Sunday (brunching day) without it popping up. The recipe originates from the middle east […]
Have you ever tried cooking a banana flower or a banana blossom? Purple in colour, heart – shaped, it is commonly seen in Indian groceries where it is considered as a vegetable. It’s a very good source of fibre and many medicinal values. Do you prepare the banana flower? Is it used in your culture? […]
If you can’t tell from my recipes, I LOVE LOVE LOVE Mexican food! Tacos, enchiladas, burritos… you name it, I love it! But when I’m making my favorite chicken enchiladas, I never know what to make as a side, since rice and beans aren’t really paleo. We had to find a substitute and something that […]
For the last few weeks I’ve been planning a trip to Italy. A country I have visited many times, traveled for my swimming competitions there, been there with friends and family, even went shopping there. But probably the most important reason why I come back every time is food. I admit there were a few […]
We hosted another wonderful wedding last Saturday for Emma and Aaron. Congratulations to the both of you! We wish you a life of love and happiness together! It was a lovely set-up. Here are some of the pictures we got of the day:
Before the guests got started, we had some canopés for people to enjoy. They are the perfect party food. Full of taste and light enough to not spoil your meal (depending on how many you eat of course!). I wanted to share our recipes for three different canopés we had on offer.
The amounts vary depending on how many guests you have.
To make the croutè, we cut some discs out of white and brown slices of bread with a round cake cutter and toasted until crisp. The cheese croutès had a pinch of grated cheddar on top before toasting.
Smoked Salmon Roulade Stuffed with Spring Onion and Cream Cheese
White bread croutès
Smoked Salmon Slices
Finely chop the spring onions and mix with the cream cheese
Lay out a slice of smoked salmon and with a piping bag, pipe the cream cheese mix along one side of the salmon.
Gently roll the salmon around the cream cheese mix.
Slice the roll into roughly 1cm discs.
Place on top of your Croutès and top with a small segment of lemon.
Duck Liver Patè
Salt and Pepper
Brown Bread Croutès
Chop the onion and slowly cook in a pan with the duck livers, onion, butter, brandy, salt and pepper until the liver is soft.
Blend the mixture together until it makes a smooth paste.
Preheat the oven to 200C (400F/Gas 6). Butter four basins or ramekins well and place on a baking tray.
Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins.
You can now either put the mixture in the fridge and wait until they’re nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Why not put your own spin on this wonderful desert? We would love to hear your comments and suggestions!
Here are some helpful links to some of the equipment you will need to make this delightful recipe: