Reader

On Wednesday 11th April, 2012 was PW annual event “Taste of the North” at the stunning venue “The Crypt”.

The event attracted 266 guests and the PW were delighted with the great turn out. The dress code for the event was smart dress and lounge suits. Everyone looked fabulous!!!

The event from start to finish was a huge success and we have had some amazing feedback about the great food and wine served at the event. Our social media site has been going crazy with comments about the team and the whole event. Quote “”@PickledWalnut Food & Wine fantastic tonight for ‘Taste of the North 2012′ @Lutyens_Crypt! …it was a really lovely evening” – SK Events.

The Evening was a delicious 9 course “Best of British” tasting menu and fine wine to match each course. Here’s a few of the yummy courses served at Taste of the North 2012:

•Canapés: From the Pantry
- The importance of potted food & foraging

•Amuse Bouche: From the Sea
- Devilled Crab Soup

•Starters: From the Farm
“Roast Chicken Dinner” Terrine

•Main Course: From the land
“Whole roasted suckling piglets with homemade black pudding”

•Dessert: From the Empire
“Earl Grey Team Panacotta

PW would like to take this opportunity to thank all the team for their hard work over the last few weeks, in putting together such a fantastic event and too all the partners involved in the set up of the event and of course the events staff running the event on the night.

Great job team can’t wait until next year.

Also we would like to thank everyone who attended Wednesday event; we hope that you’re enjoyed every minute of Taste of the North as much as we did. See you all next year.

Now it’s back to planning and organising more events.

Culinary Regards

PW Team

Reader

This week’s recipe is all about Easter weekend and PW has got the perfect recipe for the Easter bank holiday. With all the activities to be planned, let PW sort your food out.

This recipe is great idea for the weekend.
Here’s what you need and how to make it! Enjoy

Ingredients:

•2kg Leg of Lamb
•Carrots (cook to the amount of people you are serving)
•Potatoes
•Parsnips
•Cherry glazed sauce (Opition) or Mint Sauce
•Garlic & butter

Method:
•Preheat the oven to 200C/400F/Gas 6.
•With a sharp thin knife make between 30 and 50 small incisions into the flesh of the lamb.
•Work the butter and garlic mixture into the lamb by massaging it into the meat.
•Place the lamb in a roasting tin, cover with foil and place in the preheated oven.
•After 30 minutes, remove the foil and leave to roast for a further 60 minutes or until cooked to your standard.
•At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for about 10-15 minutes, with some foil on top to keep it warm.
•Now onto the Veg, cut all the carrots, parsnips and potatoes (finely), separate them into different pans with boiling water or you can roast them in the oven covering them with a little olive oil. Check the veg to make sure there cooked but no over cooked. (Loss taste)
•Once everything is cooked, place the lamb and veg on a serving plate and finish with cherry glazed sauce or garlic butter or anything of your chose.

That’s it for this week reader; remember to check next weeks’s blog page for more recipes and follow us on twitter @pickledwalnut.
Enjoy Easter Weekend

If you would like more information on events or need help planning your big day, contact the PW team on the following number: 0151 638 0011 and speak to the team who are more than happy to help.

Culinary Regards
PW Team

Reader

This week’s recipe is designed by our head chef Keith
Here is the recipe and everything you need:

Ingredients;

100g Walnuts
2 Chillis (Seed removed)
20g of Diced Rosemary
50g Brown Sugar
2tbsp Water

Method:
1.Place the Walnuts in the oven, warm them through, be careful not to burn them
2.Add the brown sugar and water to make a muddy paste, and then when the walnuts are warm add them into the mix.
3.Then stir the mixture until sticky and then wait until they are crystalized
4.Cooking time is around 5 minutes

Make sure you check out PW blog next week.
PW are always interested in your comments and looking forward to hearing your views.
If you would like more information about PW and the events that we design, please contact us on the following number 0151 638 0011.
Culinary Regards
PW

Reader

It’s St Patricks Day this Saturday!

PW has looked at a few traditional Irish dinners that are eaten on St Patricks Day. It’s not just about drinking Guinness and celebrating the rugby this Saturday; it’s about the great food you can make at home, whether your Irish or not.

Here this week’s recipe: Lamb and Herb Dumplings

Serves 6 (Can reduce all ingredients for small group sizes, change to suit you cooking skills)
All you need is the following:

Ingredients:
•2 pounds of lamb stew meat, or beef (Adapted to your choice)
•1/2 cup Plain flour
•3 tablespoons vegetable oil
•1 1/2 cups chopped onion
•2 carrots, chopped in large pieces
•4 potatoes, diced
•1 can of chopped tomatoes (easiest to use)
•1/2 teaspoon garlic powder
•1 bunch fresh mixed herbs, tied with a string (thyme, rosemary, chives, parsley)
•2 1/2 cups beef broth
•Herb Dumplings:
•2 cups biscuit baking mix
•2/3 cup Fresh milk
•1/2 to 1 teaspoon mixed dried herbs

Method:
1.Coat meat in flour, then brown in oil in a skillet.
2.Add onions and sauté.
3.Place browned meat, onions and vegetables in large cooking pot.
4.Then add garlic powder into the pan.
Place the bundle of herbs in middle of mixture. Cover with broth and cook 2 hours over low heat. While stew is cooking, make the dumplings.

Season to taste. Make dumplings and add 20 minutes before stew is done.

To make the Dumplings you need:
Mix dry ingredients with milk and herbs just until moistened.
Place onto boiling stew and simmer for around 10 minutes.
Cover and simmer 10 minutes longer. Check to make sure the meat does not become over cooked.

How easy is that!, perfect after working hard all day in the office. Pickled Walnut updates the blog page each week with recipes and PW latest news. Remember to check back each week for more recipes.

Get following Pickled Walnut on Twitter @PickledWalnut and on Facebook at Pickled Walnut Catering for more information on PW activities and see pictures of events and the team hard at work on events.

That’s it for this week blog readers until next week, back to the office work and planning more events for PW clients.

Culinary Regards
PW Team

Reader

This week our recipe is designed by our chef Jack.

Potted Shrimp Muffin
Serves 4 people

All you need are:
500g of Shrimps (Depends on how many for and how greedy you feel!)
250g Butter
½ bunch of Chives
1 Lemon
Ground Mace 2 tsp
Salt & Pepper
Paprika 1tsp
Finely Diced Shallots x 8

Method
1.Sweat off diced shallots
2.Melt butter and add mace and paprika in the same pan
3.Turn off heat (Leave to stand) then add shrimp and lemon juice
4.Chopped chives
5.Season to taste

Then serve on a toasted English muffin with some fresh garden herbs to finish

How simple is that? Enjoy.

If you would like anymore recipe ideas for home cooking, check out Pickled Walnut Website each week for more recipes!

Culinary Regards
PW

Reader

This Tuesday is “Pancake Day” and PW are providing you with a delicious recipe for the perfect Pancake Day.

Happy Pancake Day

Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking power
1 teaspoons white sugar
1 ¼ cup of milk
1 egg
3 tablespoons of butter – melted.

Topping for Pancakes
Lemon and Sugar
Chocolate sauce and sugar
You can put whatever you want to put on your pancake!

Method
In a large bowl, sift together the flour, baking powder, salt and sugar
Make a well in the centre and pour in the milk, egg and melted butter mix until smooth.
Heat lightly oiled in frying pan over medium high beat.
Pour or scoop the batter onto frying pan use ¼ cup for each pancake.
Brown both sides and service hot.

Make them to how you like them!

Have fun making these lovely pancakes on Pancake Day.

If you would like any information on PW and the events we hold, please contact us on the following number 0151 638 0011.

Culinary Regards
PW

Hearty Lancashire Hot Pot

Reader

Pickled Walnut is back with another great recipe this week. As the weather is bitterly cold, why not stay in and do some home – cooking this week??

Simple food is the best to warm you up.
This week recipe is for Lancashire Hot Pot

Ingredients:
100g Butter
900g Strewing Lamb, cut into large chunks
2 Medium Onions chopped
4 Carrots, peeled and sliced
25g Plain flour
500ml Lamb or Chicken stock
2 tbsp Worcestershire sauce
2 Bay Leaves
900g potatoes peeled and sliced

Traditionally lamb kidneys are used in this recipe; you can add these according to how you like your Lancashire hot pot.

Now on to the method:

Heat the oven to 160C/fan 140C/gas 3. Melt the butter in a large shallow casserole dish, brown the lamb in stages, then place on a plate.
Now Fry the onions and carrots in the pan with a little more butter until the veg is golden.
Add the flour, and then allow it to cook for a couple of mins, shake over the Worcestershire sauce, add in the stock, and then bring to the boil.
Add/Stir in the meat and 2 bay leaves, and then turn off the heat.
Place the sliced potatoes on top of the meat, then drizzle with a little more butter (you can use sunflower oil if you prefer)
Cover, then place in the oven for 1½ hrs until the potatoes are cooked. Check to make sure they don’t cover cook.

Remove the lid, brush the potatoes with a little more butter (if you wish), then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

How yummy does that sound??? Enjoy

Next week will be ideas for making the perfect pancakes on Pancake Day

Check out next week’s exciting food blog.

If you are interested in working with Pickled Walnut on events or would like more information, please don’t hesitate to contact the team here at PW on the following number 0151 638 0011.

Culinary Regards
PW

Reader

PW has designed another mouth-watering recipe this week.

It’s nice to have a treat after a freezing cold weekend, why not try making homemade strawberry & vanilla cheesecake.

Equipment needed:
Loose- bottomed tin, baking parchment, plastic food bag, rolling pin, large mixing bowl, dessert spoon (or large spoon), kitchen knife, mixer and a serving plate to finish.

Ingredients:
• 250g Digestives Biscuits
• 100g Butter
• 1 Vanilla pod
• 600g Soft cheese
• 100g Icing sugar
• 284g Double cream

For the topping all you need is Strawberries (use as many as you like) and 25g of icing sugar.

Method:
For the base of the cheese cake: melt 100g of butter and line the loose bottom tin with baking parchment ( if you don’t have baking parchment use a small amount of butter for around the tin)

Start by placing the biscuits in the food bag and crush using a rolling pin.
Add the crushed biscuits into a mixing bowl with the melted butter, mix until all is covered.

Place into the baking tin, and cover the bottom of the tin, pushing all the mixture to the edges.
Then place the cheesecake in the fridge for 1 hr to set. Check on just to see how firm the cheesecake is.

Whilst leaving the cheesecake in the fridge, move on to the vanilla pod and making the filling.

Slice the vanilla pod in half and remove the seeds using the back of the knife
Add soft cheese (buy good quality soft cheese) icing sugar and your vanilla seeds into a mixing bowl

The best thing to mix the mixture is to use an electric mixer (can use a hand mixture) until smooth.
Then add the cream, and mix until mixture is all combined.
Now fold the mixture onto the biscuits in the tin, and then smooth over with a knife.

Best to leave the cheesecake in the fridge overnight for a better result.
On serving the cheesecake, it must be at room temperature, so take the cheesecake out 30mins before serving the cheesecake.
Remove the cheesecake by pushing the sides of the tin down (be carefully). Place cake on your serving plate (removing the base and baking parchment)

Now to finish: Use half of your strawberries in a blender with 25g icing sugar and 1 tsp of water then sieve. Place the rest of the sliced strawberries onto the cheesecake and finish with the puree.

Best Chessecake around

Check out next week’s food recipe blog for more home cooking ideas.
Culinary regards
PW

Reader

Its that time of year to start thinking about Valentines day.

PW are designed Pre-prepared gourmet meals which will be delivered freshly to your door.
This year instead of slaving away in front of a hot stove let us do the hard work.

Cooking directions are simple, all you need to provide are the candles.

The menu

Starter
Sharing platter
Chicken liver parfait with black cherry puree and brioche hearts
Melting cheese pot with asparagus spears
Assorted dips and artisan breads

Main Course
Baked chicken breast stuffed with lemon and thyme and wrapped in streaky bacon
or
Five hour braised beef with gratin potatoes, red wine jus, bacon and shallots
or
Wild mushroom, leek and white bean cassoulet with spiced crumble.

All served with a vegetable bundle

Dessert
Sharing dessert
Strawberry romanoff with meringue crowns
Duo chocolate mousse with raspberry compote
Citrus tartlet with orange and cardemon syrup

Only £24.95 per person

1. Choose your menu
2. Call our HQ to book
3. Delivery

For further information please contact the office on 0151 638 0011

Culinary Regards

PW

Reader

Next week is the launch of the January nutshell. Keep a look out, if your receive PW newsletter.

This week PW are planning more exciting wedding and glamorous events at different venues around North West and surrounding area.

This week’s recipe is more delicious than ever before. The recipe has been designed by our very own Keith. PW aim is to design unique recipes each week, great for home cooking and starting a new healthy lifestyle, as its January of course.

Salmon & Couscous
Serves 4 people
4 Salmon fillets (7oz)

Place in baking tray, then oil the tray then add salt & pepper, lemon thyme.
Bake in the oven for 20 minutes then leave to rest.
Now move onto the couscous part of the meal

Ingredients for couscous:
1 Red, Green and Orange pepper
2 Red Onions
1 Courgette
Oil, Salt and Pepper
Dry Oregano
Bake in oven 25mins until veg is soft then leave to rest

Now for the making of the Couscous
(Buy good quality couscous)
200ml Water, Boil and pour onto couscous then cover and stand for 5 mins.
Drizzle in oil then fluff with a fork
Hand full of coriander and dill, spoon full of lemon juice followed by a table spoon of white wine vinegar.
Then chop a chilly add into the mix
Finally add the veg to the couscous, mix in a large bowl.

To dish up, place salmon on top of the couscous then finish with basil on top. Perfect
Make sure you check out PW blog next week.
PW are always interested in your comments and looking forward to hearing your views.

If you would like more information about PW and the events that we design, please contact us on the following number 0151 638 0011.
Culinary Regards
PW