What could conjure up the flavours of Summer more than a delicious Summer Pudding recipe? This chilled, British Classic dessert makes the most of the bountiful seasonal berries and only needs a dash of cream to produce a truly scrumptious dish .

• 4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
• 1 pint water
• 10oz caster sugar
• 20 large slices slightly stale thin white bread, crusts removed

To serve

• Selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
• Fresh mint sprigs
• Icing sugar to dust

Method

1. Line 10 timbales with pieces of cling film, or use teacups without cling film.
2. Check over the fruit and remove all stalks and blemishes.
3. Place the water and sugar into a large pan and bring to the boil.
4. Add the firmest, most acidic fruits first leaving the strawberries and raspberries until last. Bring to the boil and simmer gently for 5-10 minutes. The redcurrant and blackcurrants should begin to burst slightly. Taste the fruit and stir in more caster sugar if necessary.
5. Drain the fruit into a large colander and save the juice. Allow the fruit to cool.
6. Save half the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
7. When the fruit is cool, begin to assemble the summer puddings.
8. Cut 10 of the slices of bread in half and then each half into 4 triangles.
9. From the other 10 slices, cut 2 discs from each slice of bread, 1 small for the base and one large for the top of the pudding.
10. Dip the bread, a few pieces at a time, into the thinner syrup and line the timbales. Place the small circle on the bottom and the triangles around the sides of the timbale. Fill each timbale with the fruit mix and use the larger circle to top the pudding. Wrap the cling film up and cover the timbale. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
11. Chill for at least a couple of hours and serve with the reduced sauce and fresh summer berries. Dust the fresh berries with icing sugar..

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Jubilee Free Range Chicken with Saffron Rice - serves 8 - £40.00
Hand Raised Free Range Pork Pies - Individual - £2.00
Small Cocktail Sausage Rolls -10 - £5.00
Mini Scotch Eggs - 5 - £9.00
Half Honey Roast Gammon or Rare Sirloin of Beef - £35-£40 approx
Whole Honey Roast Gammon on the bone - £7.95 per kg - £75 approx
Potted Shrimps - serves 4 - £12.00
Salmon and Sea Bass en Croute - serves 10 - £35-£40
Poached and Decorated Side of Salmon Dill Mayonnaise -serves 10 -£35.00 approx
Coronation Prawn Cocktails - serves 4 - £8.00
Edward's New Potato Salad with Chive Dressing - serves 10 - £16.00
Lizzie's Home Made Cup Cakes - serves 4 - £4.50
Jubilee Cherry Chocolate Roulade - serves 8 - £18.50
Olde English Sherry Trifle - serves 10 - £17.50
Classic Scones with Strawberry Jam and Clotted Cream - serves 4 - £6.00
Victoria Sponge with Jam and Cream - serves 8 - £15.00

No washing up: Make life really easy and hire crockery, cutlery and glassware from us and return them dirty. All items £0.20 + vat

Tel: 01494 726645
enquiries@chalfontclassiccuisine.co.uk
Visit our website for all our delivery only menus
www.chalfontclassiccuisine.co.uk

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A wonderful recipe making the most of the awesome flavour of the highly regarded Morel mushroom. This will make a delicious lunch or supper dish for 4 people.

• 2tbsp Olive Oil
• 1 Onion, chopped
• 2 Garlic Cloves, crushed
• 14oz Fresh Morel Mushrooms, cleaned
• Double Cream
• ¼ teasp Nutmeg
• Salt and Pepper
• Fresh Pasta (see below)

Pasta

• 8 oz Strong Bread Flour
• 2 Eggs
• 2 Large Egg Yolks
• 2 tsp Olive Oil
• Pinch of Salt

1. Put flour in large bowl
2. Make a  well in the centre and put in the eggs
3. Whisk with a fork drawing in the flour gradually until it is all incorporated
4. On a lightly floured surface knead the dough until smooth or place all of mixture into a food processor and blitz until it all comes together and then continue to kneed on a floured surface until a smooth dough is formed.
5. Rest for a couple of hours or in fridge overnight
6. Roll out thin, fill with the morel recipe below and cook

Instructions

1. Heat the butter in a large frying pan until hot, add the onions and sauté for 3-4 minutes.
2. Slice the morels in half lengthwise or cut into strips if large then add to the onions together with the garlic, raise the heat a little and continue to sauté for 5-7 minutes until the morels have released their juices and most of it has evaporated.
3. Add the cream, nutmeg, salt and pepper, and reduce slightly and leave to cool.
4. Add the filled ravioli to a pan of salted, boiling water until al dente.
5. Drain, place on a plate, sprinkle with a some parmesan shavings and a little chopped parsley. Serve with an asparagus, rocket and parmesan salad.

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Why not take advantage of the wonderfully fresh and locally sourced Watercress that is coming into season in April. Use it's nutritional benefits and distinctive flavour to make these delicious scones. The recipe will serve 4 people. Enjoy!

• 4oz self-raising wholemeal flour
• 4oz butter, cubed
• 4oz self-raising plain flour
• ½ tsp salt
• 2oz gruyere cheese, grated
• 3oz  watercress, chopped

Method

1. Sift the flour and salt together and rub in the butter
2. Stir in the cheese and chopped watercress and bind with water to make a soft dough.
3. Roll out on a floured board until about 1” thick. Cut into 2” circles using a pastry cutter.
4. Bake in a pre heated oven at 200ºC, until risen and browned (about 15 minutes).
5. Serve simply with butter, or as part of a ploughman’s lunch

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After a winter break, the Chalfont St Giles Village Market is back on Saturday, 17 March.

So pencil the date in your diary and we look forward to seeing you on the green from 9am-1pm.

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A delicious recipe using this month's seasonal oranges. Don't forget to use Fairtrade chocolate and show support for Fairtrade Fortnight.

Ingredients:

Base:

• 50g unsalted butter
• 150g dark chocolate digestive biscuits

Filling:

• 100g dark chocolate about 70 per cent cocoa
• 350g mascarpone
• 150g light muscovado sugar
• 3 medium eggs
• finely grated zest of 1 orange
• finely grated zest and juice of 2 oranges
• 1⁄2 tsp vanilla extract
• 1⁄2 tsp sea salt

Decoration:

• orange-flavour dark chocolate for grating

Method

1. Preheat the oven to 180C.
2. Gently melt the butter in a small pan over a low heat.
3. Crush the digestives into crumbs, tip into the melted butter, add the orange zest and stir to combine well. Transfer the crumb mixture to  a 20cm loose-bottom cake tin about 9cm deep and press evenly into the base.
4. Break up the chocolate for the filling and allow to melt gently in a bowl set over a pan containing a little simmering water.
5. In a food processor, whiz all the remaining ingredients for the filling, then add the melted chocolate and blitz again.
6. Carefully pour the filling on top of the biscuit-crumb base.
7. Bake for 30 minutes until just set and slightly risen at the edges.
8. Remove from the oven, run a knife around the edge and leave to cool, then loosely cover with foil and chill for several hours or overnight.
9. Transfer to a serving plate, removing the collar of the tin and leaving the cake on the base. Chill until required but remove from the fridge 30 minutes before serving. Grate the dark chocolate into the centre

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Create a unique, personalised mug suitable for any occasion. High quality, full colour printing on a sturdy white ceramic mug. Only £4.50 each with a discount for large orders.

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Do you have a special occasion coming up that requires an exquisitely iced cake? Then look no further than Chalfont Classic Cuisine.

Sponge or fruit, large or small - Robert and his team will create something very special.

Just give us a ring on 01494 726645 or email us at enquiries@chalfontclassiccuisine.co.uk

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Spicy Butternut Squash and Sweet Potato Soup

A wonderful warming, winter soup - just perfect for a light lunch or supper. Serve with some fresh crusty bread.

Ingredients

• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 2 cloves garlic (crushed)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tbsp sesame seeds
• (All seeds lightly roasted & ground)
• 1cm fresh root ginger (peeled & finely grated)
• 1 green chilli (deseeded & chopped)
• Juice & zest of 1 lime
• 1 tsp runny honey
• 340g (12oz) sweet potato (peeled & diced into 1” cubes)
• 340g (12oz) butternut squash (peeled & diced into 1” cubes)
• 950ml (2 pints) vegetable stock
• 1 tin chick peas (drained)
• Salt & freshly ground pepper
• Handful of fresh coriander leaves
• To garnish:
• ¼ pint natural yoghurt
• OR sweet red pepper butter

Method
1. Heat oil and cook onion & garlic in covered pan for 10 mins, without colouring.
2. Add spices, seeds, chilli, ginger, lime zest and honey & stir for 30secs.
3. Add potato, squash, juice of half the lime and stock.
4. Cover, bring to boil & simmer for approx 10 mins until veg are tender.
5. Add chickpeas and taste for seasoning.
6. Simmer for another 10 mins, add rest of lime juice to taste.
7. Cool a little and puree.
8. Reheat gently and stir in coriander just before serving.

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Asked to provide a cake for a farewell gathering, Robert and the team at Chalfont Classic Cuisine set to work. The result speaks for itself and the scrumptios lemon Genoise cake layered with homemade lemon curd and continental lemon buttercream went down well with all the guests

Need a cake for that special occasion?

Any size, any design, fruit or sponge -  just give us a call on 01494 726645 or email us to discuss your ideas.

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A truly delicious dish, full of flavours - a perfect meal for that special occasion.

• Turbot fillets  – allow 150-200g per person
• 3 baby fennel, sliced
• 75ml/2½fl oz white wine
• 300ml/½ pint hot fish stock
• large pinch saffron strands
• 2 tbsp boiling water
• 1 tbsp double cream
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp chopped fresh chives, to serve
• 1 sprig fresh chervil, to garnish

1. Place the sliced baby fennel, white wine and fish stock into a pan. Bring to a simmer and cook for 5-7 minutes, or until the fennel is tender. Remove the fennel from the pan using a slotted spoon, set aside and keep warm.
2. Meanwhile, place the saffron strands into a small bowl with two tablespoons of boiling water and allow to infuse for 5-10 minutes.
3. Add the saffron and its soaking water to the pan with the fish stock and wine, stirring to combine.
4.  Add the turbot to the pan and poach for 1½ minutes on each side. Remove the fish from the pan with a slotted spoon and set aside with the fennel.
5. Add the cream to the stock mixture and season with salt and freshly ground black pepper. Stir in the butter.
6. To serve, lay a bed of the fennel slices on a serving plate and place the turbot on top. Pour over the saffron cream sauce and garnish with chopped chives and a sprig of chervil

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 We shall be introducing a new delivery service – called “Winter Warmers”. At specially discounted prices, this will run until the end of March 2012.

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Having trouble mastering that recipe? Stuck on how to create that perfect dish? Is your rice always sticky? Does your Bernaise Sauce always curdle? 

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Just to wish all our clients past, present and future a very Happy and Healthy 2012.

And remember "We are not just for Christmas" but the whole year too!!

"Don't ask Jeeves" ask Robert for all your catering requirements.

Just call us on 01494 726645 or email us . We are here to help and your wish is our command

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There are less than 10 days to go! Are you prepared? Need some extra mince pies, a christmas pudding or a scrumptious Bailey's Chocolate Yule log? Then give Chalfont Classic Cuisine a call on 01494 726645 or email us. To see our Christmas Special menu, just visit our website.

Robert, Jane and the rest of the team would like to wish everyone a very Happy Christmas.

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Chalfont Classic Cuisine can supply all your Christmas fayre - from a fully prepared Christmas turkey lunch to a free range bronze turkey to cook yourself. Need some mince pies and a Christmas pudding to go with it? No problem, we can deliver them to your door on December 23 or 24. To see everything we can provide for you, visit our website Christmas Page

Just give us a call on 01494 726645 or email us to place your order but hurry, as Christmas is only two weeks away and we would not want to disappoint you,.

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Turkey

Christmas Pudding

Mince Pies

Christmas Cake

............ and so on. The list is endless!!

Are you panicing and stressing about all your Christmas Shopping, especially the food. Then look no further. Robert and his team at Chalfont Classic Cuisine  are here to help. Just visit our website to see all the Christmas Fayre we have to offer and then give us a call on 01494 726645 or email us. What could be simpler.

Happy Christmas to all our clients - past, present and future.

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This attractive salad make a great accompaniment to the leftover, cold turkey on Boxing Day. 

To juice a pomegranate without an electrical juicer, cut in half and twist onto a citrus press (old fashioned but simple!)

Ingredients (Serves 4)
   * 100g medium or coarse bulgur
    * Small head of celery , cut in thin slices on a slight bias
    * Seeds of 1/2 large pomegranate
    * 75g walnuts, toasted and roughly chopped
    * 1 small bunch of flat-leaf parsley
    * 1 tbs fresh mint, finely chopped

Pomegranate Dressing:
    * juice of 1/2 large pomegranate
    * 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
    * 6 tablespoons extra-virgin olive oil

1. For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.
2. Put the bulgur in a bowl, add  boiling hot water to just below the surface of the wheat and leave it to stand for 10-15 minutes until  tender but still with a bite (al dente).
3. Put all the ingredients in a bowl, pour over the dressing. Add the walnuts just before serving to prevent discolouration.

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The Village Market in Chalfont St Giles on Saturday was a roaring success and many thanks to all of you who visited the stall.

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