Preferred suppliers
Scottish Blackface Mutton, Lamb and Beef
10 Years of Blackface Meat Ben and Percy Weatherall set up the mail order meat business, now known as the Blackface Meat Company, ten years ago...
10 Years of Blackface Meat Ben and Percy Weatherall set up the mail order meat business, now known as the Blackface Meat Company, ten years ago...
The Balmy Kitchen
Join a small, friendly group to boost your confidence in cooking, or to regain inspiration...
Join a small, friendly group to boost your confidence in cooking, or to regain inspiration...
Jewish Cookery Classes with Denise
I am Denise Phillips and I am probably the UK's leading chef and cookery writer for modern, stylish Jewish cookery...
I am Denise Phillips and I am probably the UK's leading chef and cookery writer for modern, stylish Jewish cookery...
Selected recipes
Friday 10th September 2010
A great side dish with any meat or fish, or simply served as a vegetarian dish with rice or potat...
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Pastry - Polenta Pastry
Polenta pastry makes a change from the usual, and you can use it for sweet or Savory. Try using it for Italian flavored Tarts -like Individual Rocket, Aubergine and parmesan Tarts -filled with a little cream.
Preparation time: 20 minutes Quantity: Makes a 10 oz flour mix
Ingredients
125g/ 5 oz soft butter
125g/ 5 oz caster sugar
3 egg yolks
175g/ 7 oz plain flour -sieved
75g/ 3 oz Polentpinch salt
Method
- Mix everything together by hand, until well blended and you form a smooth dough
- Rest in the fridge, covered before use