Huddersfield Examiner - Tag - stephen jackson recipe

Stephen Jackson recipe: A Quick Elderflower Cordial

Huddersfield Examiner — Thu, 01 Jul 2010 23:00:00 GMT

HURRAH! It’s elderflower season. A quick walk along any country lane or rural pathway will soon take you past a vast amount of these pretty green bushes, which at this time of year are bedecked with millions of tiny ivory flowers, filling the air with their intoxicating scent.

Stephen Jackson’s recipe: Pheasant sausage rolls

Huddersfield Examiner — Thu, 20 May 2010 23:00:00 GMT

THIS week’s recipe came to me in two parts, and how disparate those two separate occasions were!

Stephen Jackson on how versatile polenta became a favourite

Huddersfield Examiner — Fri, 05 Feb 2010 00:00:00 GMT

I’M JUST about to turn 40, and as such, have been taking stock of my life.

Stephen Jackson recipe: Steak and kidney pudding

Huddersfield Examiner — Fri, 11 Dec 2009 00:00:00 GMT

WHAT a hectic week it’s just been! We had several members of staff off sick, myself included, and the subs had to come off the bench and play a blinder.

Stephen Jackson recipe: Christmas Cake

Huddersfield Examiner — Fri, 20 Nov 2009 00:00:00 GMT

Ingredients: 350g butter, diced, at room temperature, 350g unrefined dark Muscovado sugar, 1kg dried fruits – I use a mix of soft figs, prunes, apricots, candied peel and natural-coloured glace cherries, 500g dried vine fruits – Lexia raisins, big golden sultanas and currants (I use only a few currants), 5 large free-range eggs, good and fresh, 100g toasted ground almonds, 150g toasted shelled hazelnuts, 5 tbsps Cognac, the grated zest and juice of 1 lemon, the grated zest and juice of 1 orange, ½ tsp baking powder, 350g plain flour, a pinch of mixed spice. A suitable cake tin (ideally 9-10inches, with a removable base), a little melted butter for greasing

Stephen Jackson recipe: Rustic truffade, using tomme fraiche

Huddersfield Examiner — Fri, 13 Nov 2009 00:00:00 GMT

IF you can’t find tomme fraîche or Cantal cheese, I suggest using a 50-50 blend of grated Mozzarella (strangely, the cheaper ready-grated bagged stuff works better) and either Cheshire or Lancashire cheese.

Stephen Jackson: The Auvergne: North Yorks with a cheese topping

Huddersfield Examiner — Fri, 13 Nov 2009 00:00:00 GMT

LAST week I was lucky to be able to get away from the restaurant for four blissful days in our little house in the Aveyron in France.

Bring me my spear – chef’s special fast food tips

Huddersfield Examiner — Thu, 30 Apr 2009 23:00:00 GMT

Hello everyone.

6 large free-range egg yolks

Huddersfield Examiner — Thu, 10 Jul 2008 23:00:00 GMT

340g unrefined caster sugar