Mushrooms and Bacon or Smoked Salmon in a Garlic and Cream Sauce

The original recipe came from The Trigger Pond, Bicester Road, Bucknell, Oxon, the previous owners have been gone for some years and the present licensee was delighted to have his pub mentioned as the source of the original recipe. The pub is now owned by Wadworths Brewery.  Mushrooms and Bacon in a Garlic and Cream Sauce  10-12 Small Button Mushrooms per person 1 Rasher [...]

October Recipe from The Jack in The Green

Mackerel. What could be better! It’s plentiful,cheap, local, fabulous to eat and good for you. Perfect for that midweek lunch (surely our most neglected of meals) it’s got to be better than a plastic wrapped sandwich and a packet of crisps. At their best towards the end of summer and into autumn, mackerel is a [...]

Cheesy Garlic Mushrooms

CHEESY GARLIC MUSHROOMS  1/2 lb mushrooms 1 clove crushed garlic 1-2 oz butter a good squeeze of lemon juice 1/4 pint double or whipping cream 20z grated cheddar cheese parsley salt and pepper Fresh bread crumbs Melt butter in saucepan and add the mushrooms and garlic, when cooked add the lemon juice and a good sprinkling of parsley, pour on cream and continue to cook [...]

Chicken Liver Pate with Brandy and Green Peppercorns

CHICKEN LIVER PATE WITH BRANDY AND GREEN PEPPERCORNS (This is a very rich, tasty Pate’, ideal for a starter or a snack served with a roll or toast.)   1lb Chicken Livers 12oz butter 4Tablespoons of brandy 2 teaspoons green peppercorns 1 large teaspoon English Mustard 1/4 teaspoon Grated nutmeg large pinch thyme 1 fat clove garlic salt and pepper to taste   Melt a large knob of [...]

Grilled Scallops with dry white wine and garlic butter

  Grilled Scallops with dry white wine and garlic butter This is one of the easiest of ways to cook scallops and I consider one of the very nicest, we have sold literally thousands in our pubs.  You need three scallops for a starter.   Fresh or frozen can be used equally as effectively.   Buying scallops in the shell is probably [...]

Potted Stilton with Walnuts and Port

POTTED STILTON WITH WALNUTS AND PORT   8oz Stilton 8oz butter 1oz walnuts 2 tablespoons of port   Combine all the ingredients together in a food processor and put into individual ramekins serve with hot toast.

Potted Trout or Salmon

POTTED TROUT OR SALMON   8oz cooked trout or salmon 8oz softened butter 1 tablespoon chopped fresh parsley 2 teaspoons lemon juice 1 small crushed clove garlic salt and pepper   Gently melt the butter  in saucepan then fold in the flaked trout or salmon and the rest of the ingredients .  Put into individual ramekins. Serve with hot toast.