Ski Nation Food Page

19/11/2020

That's Christmas Eve sorted then.... now what to drink !

Hello, we are Belinda & Heidi, otherwise known as folk duo O’Hoole… Belinda O’Hooley-Tidow needs your support for WinterFolk At Home With The O’Hooley-Tidows

15/09/2019

[ Pointe des Mossettes - 2277 m ] On vous fait partager une magnifique vue à 360° sur le domaine Les Portes du Soleil, et en prime, une belle mer de nuages. avec Oliver Godbold Photography

27/04/2019

Join us for the exciting launch of the ICOPE Strategy - Hear all about our aims, how these will be achieved and be inspired to get involved

22/12/2017

Ah to be there now that Païka is open!

06/08/2017

Hi everyone - you haven't heard from me for a while but just wanted to report on a great meat that I had not used for a while. Bewdley has a market a couple of Sundays a month and we hit upon a supplier of game meats - Good Game @ Cleobury Mortimer
Pheasant Breast wrapped with streaky bacon (put the bacon on your board and stretch it out with the back of a heavy knife - makes the bacon go a lot further and you only really need a bit to protect the meat) with a shallot and wild mushroom (cream sauce with a splash of marsala or sherry) is lovely. The meat has a lovely flavour (reminds me of Autumn days in the woods) - The bird does not take a lot of cooking and is easy to dry out so take it off the heat when the meat has the same spring as your middle finger pressing on your thumb muscle and let it rest)

20/01/2016

Chicken & Vegetable Briuat (Moroccan Pastry with a delicately spiced chicken and veg filling) fry or BAKE and serve with a mint and yogurt dressing and a spicy drizzle of sumac, chilli and lemon oil

18/01/2016

11/12/2015

06/10/2015

18/06/2015

Today's menu......
Finnish Salmon Soup with Soda Bread
Hazlenut Crusted Mignon of Pork
Chocolate brownie with Marmalade Icecream

13/04/2015

Entre Deux Eaux Sticky Toffee Pudding
we have tried various recipes for this perennial favourite - but regular guests still think my one is the best ....

Get all your ingredients weighed out at the start – you will need 1 lge bowl, a smaller one for the eggs and a saucepan with a lid (reuse for the sauce)
cook at 160 deg c 35 mins
prep 15mins
bake 35mins max

simmer
210 ml water ( hot from the kettle speeds things up)
with
200g pitted, chopped dates - to soften - (if they are really dried out they will take longer to soften so keep lid on or the water will evaporate away too much)

while that is on:

melt in microwave
110g butter
with
170g caster sugar
add 2.5 tsp coffee granules – mix & leave to cool a bit

once dates are soft & the butter and sugar are melted
add 1 tsp bicarb to the date mixture
– it will fizz up to give your mix a lift so don't do this too much in advance

add dates water & bicarb mix from saucepan to butter & sugar mix in bowl

add 2 eggs + 1 egg yolk beaten

add 200g SIFTED SR flour

mix well (by hand or by electric mixer) but do not over mix or the mix will get heavy – ie gluten gets overworked – as soon as the flour is incorporated... stop

pour into a lined rectangular baking tin 8 x 11” - use baking parchment

bake at 160deg for 35mins – check though after 25 as ovens vary

Careful - hot sugar burns, and burns and burns.
Sauce - make a caramel in the saucepan with 200g sugar once dark brown (watch it - you do not want smoking blackjack! if in doubt use a spash of water from the start - it just takes longer but is safer) take it off the heat 100g butter and 250ml cream add then back on the heat to gently boil to reduce - once reduced add sea salt to taste.
NB– you can also use brown sugar, just heat and add butter & cream but this will not give such a deep caramel flavour.