Foodies Blog

March 2018

Recipes, cooking tips and tricks, health and wellbeing ideas and all the latest news from the team behind the UK’s largest celebration of food & drink.
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Pan roast Halibut, Fennel & Toasted Almonds by Michael Bremner of 64 Degrees, Brighton Serves 4 4 x 120g Halibut fillet skinned and trimmed 500ml cold water 40g salt 100g butter 1 fennel 50ml lemon juice 100ml olive oil salt 50g Flaked almonds 80g milk powder 100g butter 1tbsp chopped parsley 250ml Champagne 250ml Yoghurt...
Elderberry Fizz 50ml Daffy’s gin 25ml fresh lime juice 10ml elder ower cordial 5 mint leaves, to garnish Franklin & Sons Strawberry and Raspberry, to top up ● Add the cordial, lime juice and gin to a cocktail shaker. ● Shake & strain over ice into a hiball glass. ● Top up with Franklin and...
Ingredients 4 egg whites 200g sugar 200g lemon curd seeds from 3 passion fruit 175g whipped cream (whipped with 25g icing sugar) 200g raspberries Method 1. Whisk the egg whites until stiff peaks, whisk in sugar tbs at a time, don’t add more until fully combined 2. Spoon onto a greased, lined swiss roll tray....
The Rosebud 40ml Daffy’s gin 15ml rose vermouth 25ml fresh lemon 15ml grenadine 25ml egg white 2 dashes rose water Top up with Franklin and Sons Strawberry Add everything but the Franklin and Sons Strawberry to a shaker and shake over ice. Serve straight up in coupette. Garnish with 3 rose buds in centre and...
ANDHRA PRAWN CURRY VEINCHANA ROYYALU BY TWO MICHELIN-STARRED CHEF ATUL KOCHHAR Andhraiites typically eat fiery hot food, but this prawn curry packs a lot of flavours too! Serves 4 500g raw peeled tiger prawns
6 green cardamom pods Fresh coriander sprigs 2 tbsp vegetable oil
4 cloves
1 tsp fennel seeds 4 tbsp onion paste 4 tsp ground...
Overnight Shoulder of Lamb Shepherd’s Pie by Fortnum & Mason The Cookbook by Tom Parker Bowles Shoulder, slow-braised on the bone, for serious depth and heft. With mash, piped (or simply spread) on top. A winter classic, made better still. Pick the meat while still warm, as it makes the job easier. And baking the potatoes...
Risotto Primavera by Saturday Kitchen Host Matt Tebbett 1 x large white onion Olive oil 100g butter 1 x clove garlic a few sprigs of thyme 1.5litres vegetable stock a few parmesan rinds 250g x Carnaroli or Arborio rice 1 x glass of good quality fruity white wine 8 x young leeks 8 x young...

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