thelincolnshirechefsjournal.com
The Lincolnshire Chef's Journal - RecipesA Food & Lifestyle Journal
http://www.thelincolnshirechefsjournal.com/
A Food & Lifestyle Journal
http://www.thelincolnshirechefsjournal.com/
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The Lincolnshire Chef's Journal - Recipes | thelincolnshirechefsjournal.com Reviews
https://thelincolnshirechefsjournal.com
A Food & Lifestyle Journal
thelincolnshirechefsjournal.com
Recipes - The Lincolnshire Chef's Journal
http://www.thelincolnshirechefsjournal.com/recipes/stokes-espresso-creme-brulee
The Lincolnshire Chef's Journal. Stokes espresso Creme brulee. 6 large Egg Yolks. 1 small cup of Stokes Espresso. 50g Sugar for glazing. Add a scoop of homemade milk sorbet for a refreshing twist. Pre-heat your oven to 130ºc. To serve, sprinkle over a levelled generous helping of sugar on top of each brulee and melt with a kitchen blowtorch. Top with a generous helping of milk Sorbet and sprinkle with fresh raspberries. 1 Vanilla pod, split and de-seeded.
Recipes - The Lincolnshire Chef's Journal
http://www.thelincolnshirechefsjournal.com/recipes/iced-coffee
The Lincolnshire Chef's Journal. Sometimes, it’s the simplest things that pack the best flavours, and. This month I’m talking about coffee. Iced coffees are a delicious way to enjoy a brew even in the heat of the summer months. By following these simple steps, you can make a rather refreshing version of your favourite coffee shop frappe to enjoy in the comfort of your garden. 75g freshly ground Stokes coffee – Italian blend/350ml. To taste/milk to taste.
The Lincolnshire Chef's Journal - Tips & Tricks
http://www.thelincolnshirechefsjournal.com/tips--tricks.html
The Lincolnshire Chef's Journal. Five knives every kitchen needs. Five knives you need in your kitchen. Kitchen knives are an essential part of your 'kitchen kit'. Rather than buying every knife available, start to build your collection with these five essential knives. Tips and Tricks for keeping your knives sharp. Bull; Always clean your knife properly - washing by hand is much more gentle on the blade than throwing it in the dish washer, which can blunt the blade, and scratch the knife. Similar to the...
Recipes - The Lincolnshire Chef's Journal
http://www.thelincolnshirechefsjournal.com/recipes/previous/2
The Lincolnshire Chef's Journal. SMoked haddock scotch egg. 1 Smoked Haddock from Alfred Enderby, skinned. 6 medium Maris Piper potatoes, washed, peeled and quartered. Salt and Pepper to season. 3 sprigs of fresh Tarragon, chopped. 1 small handful of flat leaf of curly parsley chopped. 15g plain flour for dusting. 1 lemon, zest'd and juiced. 1 Egg, whisked. Frac12; pint semi skimmed Milk. 2 Bunches of fresh Asparagus, washed and trimmed. Smoked Haddock Scotch Egg. Firstly, place your covered egg into the...
Recipes - The Lincolnshire Chef's Journal
http://www.thelincolnshirechefsjournal.com/recipes/august-13th-2015
The Lincolnshire Chef's Journal. Gluten Free Fish and Chips. Gluten Free Fish and Chips for 4 people. 500g Gluten Free Flour. 500ml Gluten Free Beer. Pinch Bicarbonate of Soda. Crispy gluten free beer batter for the ultimate fish and Chips - 'Batter' than the real thing. 1 ½ Tbs Bicarbonate of soda. Soak the peas with the bicarb in water for 12 hours before you cook then (make sure they are well covered). Preheat fryer to 160˚C. Peel the potatoes and cut into chips – 1cmx1cm. 1 Tsp Lemon Juice.
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About - The Lincolnshire Chef
http://www.thelincolnshirechef.com/about.html
Buffets, BBQ's and Breakfasts. Photography by Chris Waud. Steven Bennett – Born 1976, Louth. And stands as the Operations Director at the Oaklands. Hall Hotel in Laceby, Grimsby as well as running Hotel and Hospitality consultancy Perfect Palate Solutions Ltd – The Lincolnshire Chef, bringing fine dining and award winning catering to private dining rooms, corporate events and weddings in and around Lincolnshire. In 2014 Steven Bennett was granted membership of The Guild of Master Craftsmen.
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The Lincoln School
The Lincoln School - Simpsonville, KY USA 1967-1970. I Pledge Allegiance to the flag of the United States of America and to the Republic for which it stands, one Nation under God, indivisible, with liberty and justice for all. It was a unique venture and ahead of it's time. Considering that the school was operated in a state that had traditionally been limited in the educational field, it was truly an exceptional school. Over the course of three years, approximately 140 students attended The Lincoln Scho...
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Buffets, BBQ's and Breakfasts. Grimsby and Louth based catering company, The Lincolnshire Chef. Headed by Executive Head Chef Steven Bennett. Are on hand to whip up and serve delicious locally sourced dishes for all attires. Whether you're hosting an intimate and private dinner party. Whatever the occasion. From hotel, to hall, to home, we cater for them all. I Oaklands Hall Hotel.
thelincolnshirechefsjournal.com
The Lincolnshire Chef's Journal - Recipes
The Lincolnshire Chef's Journal. Gluten Free Fish and Chips. Gluten Free Fish and Chips for 4 people. 500g Gluten Free Flour. 500ml Gluten Free Beer. Pinch Bicarbonate of Soda. Crispy gluten free beer batter for the ultimate fish and Chips - 'Batter' than the real thing. 1 ½ Tbs Bicarbonate of soda. Soak the peas with the bicarb in water for 12 hours before you cook then (make sure they are well covered). Preheat fryer to 160˚C. Peel the potatoes and cut into chips – 1cmx1cm. 1 Tsp Lemon Juice. Pre heat ...
Lincolnshire Fryer - Home
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