Recipes to try at home
Dominic Chapman Cooks Rabbit Lasagne on The Staff Canteen4 February 2017Watch Dominic Chapman prepare his signature dish of Rabbit Lasagne on The Staff Canteen. Ingredients Pasta Dough: 250g 00 Pasta Flour 1 Whole Egg (Medium) 4 Egg Yolks (Medium) 1 tbsp Olive Oil 1 tbsp Cold Water Pinch of Salt Lasagne filling: 8 Rabbit Legs 1Pork Belly 1 Tin Duck Fat 1 Packet Maldon Sea Salt 20g Thyme 10g Rosemary ... Read More
Rhubarb Trifle10 January 2017Syllabub Mix 1 Lemon Rind 110g Sugar 250ml Cider 4tbsp Brandy 4tbsp Bristol Cream Sherry Mix Sugar with Cider then stir in the rest of the ingredients. Rhubarb Peel and trim the rhubarb and cut into batons; remember to keep all the trimmings. Make 1½ litres of 25% stock syrup for each kg of rhubarb, bring the peel and ... Read More
Strawberry Jelly with Elderflower Cream and Shortbread22 June 2016Warm the strawberries with sugar and lemon juice until sugar dissolved. Blitz in robo then pass through a fine sieve. Allow to cool. Combine all ingredients apart from lemon juice and heat until sugars have dissolved. Remove from heat then add lemon juice. Allow to cool then churn in ice cream machine. Cut strawberries in half then place into a ... Read More
Cornish Sea Bass, Tarka Dhal and Coriander Salad19 March 2016Serves 4 Ingredients: 1 Sea Bass 500g Tarka Dhal 200g Curly kale 40g Cucumber 30g Tomato 30g Red onion 15g Coriander shoots 5g Olive oil 1 Lemon Sea Bass 2kg Sea Bass 5g Olive oil Maldon Sea Salt and pepper Lemon juice Method: Fillet the Sea Bass and cut into 4 portions. Add olive oil to a non-stick pan. Place ... Read More
Omelette Arnold Bennett11 February 2016200g plain flour 150g butter, plus extra for frying 1 litre milk 1 bay leaf ¼ tsp black peppercorns 1 slice of onion 1 kg smoked, undyed haddock 300g Hollandaise 300g double cream 20g parmesan, finely grated Salt and freshly ground black pepper Oil, for greasing 3 eggs Chives, Maldon Salt to garnish Pour the milk into a small pan ... Read More
Roast Bronze Turkey, Apricot Stuffing, Bread & Cranberry Sauce, Chipolatas Sausage & Gravy9 December 2015Roast Turkey is always absolutely delicious at Christmas. First steamed with aromatics, then roast until the skin is crisp, it is beautifully tender, moist and full of flavour. As well as Apricot stuffing, I like to serve cranberry and bread sauce with my turkey, plenty of beautiful vegetables and roast potatoes with lots of Gravy. Serves 6 6kg Bronze Turkey ... Read More
The Beehive @Home
If you have enjoyed what you have eaten at the Beehive, then you may like us to do the cooking at your next party or dinner party. We also offer a take away service, please look at our menu and perhaps we can save you from cooking at home. Some dishes require 24hrs notice.
Please call 01628 822877 to discuss your requirements; we would love to help.