Contact


If we can be of any assistance please don't hesitate to contact us, or drop by the Rose & Crown during business hours:

email: roseandcrown@alderney.ws
phone: +44 (0) 1481 823414
fax: +44 (0) 1481 823615

The Rose & Crown Hotel
Le Huret, Alderney
UK Channel Islands

Delivery on Alderney is free :-) we deliver Monday to Saturday between 10am and 1pm. Please note that we cannot deliver off-island.

Subcategories

Countries Courses
Ingredients Baking
Salads Sauces

Recipes

Displaying 0 to 7

1-2-3 Sauce

Ingredients:

1 12-ounce bottle elvira-hot catsup 2 teaspoons celery seed 3 tablespoons vinegar I clove garlic, halved

Instructions:

Barbecue flavor, lickety-split. Combine ingredients: refrigrate for several hours. Remove garlic before serving. Makes about 1 1/4 cups sauce.

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10 Minute Barbecue Relish

Ingredients:

1 chopped onion 1 tbsp of oil 150ml (1/4 pint) ketchup 4 tbsp Worcetershire sauce 2 tbsp clear honey 2tbsp red wine vinegar

Instructions:

Soften 1 chopped onion in 1 tbsp of oil. Add 150ml (1/4 pint) ketchup, 4 tbsp Worcetershire sauce, 2 tbsp clear honey and 2tbsp red wine vinegar. Simmer for 5 mins, cool and pack into a food box or jar. Tastes great with chops, sausages and burgers.

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15-Minute Prawn Curry

Ingredients:

390g can coconut milk 2 tbsp Thai green curry paste 2 tsp sugar small bunch fresh coriander, leaves 400g bag frozen cooked, peeled tiger pprawns (defrosted) 100g/4oz baby spinach leaves juice 1 lime 1 tbsp Thai fish sauce

Instructions:

1. Open the coconut milk, pour the thin milk intp a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste and coriander stalks and blend until smooth. Heat a wok, tip in the poste, stir-fry for 1-2 minutes then pour in the remaining milk from the jug. 2. Bring to a simmer, then add the prawns spinach. Cook until the prawns are heated and spinach has wilted. Add lime juice and sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles. Make it one-pot: Acid ready-cooked, steamed noodles with the prawns and spinach. Make it veggie: Replace the prawns with 2 peeled sweet potatoes. Serves 1 PREP 5 mins COOK 10 mins

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All-in-One Chunky Winter Broth

Ingredients:

Instructions:

Vegetables are naturally low in fat and a great way of getting your daily vitamins. Cook them simply in this one-pot for the perfect winter supper. 1. Tip the tomatoes in the saucepan along with the stock, bring to the boil, then turn down the heat and throw in the carrots. Gently simmer the soup until the carrots are cooked, about 15 mins. 2. Stir the pulses and spinach and heat until the spinach has wilted. Spoon over the pesto and gently mix into the soup. Ready in 15 to 20 minutes. Serves 4.

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Aubergine Goats Cheese and Cherry Tomato Stacks

Ingredients:

75g butter 250g cherry tomatoes, halved Sea salt and freshly ground black pepper Olive oil 2 aubergines, cut into lcm-thick slices (approx 12 slices per aubergine) 175g goat`s cheese, crumbled Fresh rocket

Instructions:

This elegant aubergine dish works well as a starter or a main course, and can be prepared In advance and refrigerated until required. Any soft cheese or good, fresh buffalo mozzarella can be substituted for the goat`s cheese. To make the recipe spectacular, serve with a confit of cherry tomatoes (right). 1. In a small, heavy-based pan, melt the butter, add the cherry tomatoes and cook gently for 20 minutes, stirring occasionally. Season with salt and pepper. 2. Brush a heavy cast-iron griddle with olive oil and heat until the oil is just about to smoke. Place the aubergine slices on the griddle and cook for 2-3 minutes on each side until nicely marked, then drain on kitchen paper. Repeat with the remaining auberjine slices, brushing the griddle with oil between each batch. 3. Line a baking tray with greaseproof paper and lightly oil four metal rings measuring approximately 7cm in diameter. Place the rings on the baking sheet Scm apart. Put a slice of aubergine in the base of each ring, top with some crumbled goat`s cheese and add a generous spoonful of the tomato mixture. 4 Season with a little salt and freshly ground pepper. Continue to fill the moulds, repeating the layers in the same way, until the mixture almost reaches the top. Finish with a slice of aubergine. Press the top down gently with the back of a spoon. 5 Bake in a preheated oven at 180C/350F/ Gas 4 for 8-10 minutes until the cheese softens and starts to melt: 6 Place the stacks on warm serving plates and garnish with the fresh rocket. SERVES 4

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Lamb Olives

Ingredients:

6 steaks (about 200g each) cut fiom deboned leg of lamb fresh lemon juice 400g minced lamb 1/4 cup currants 1/4 cup almonds, finely chopped 1/4 cup fresh breadcrumbs 2 tablespoons fresh coriander 2 garlic cloves, crushed 2 tablespoons mustard 1 egg, beaten salt and pepper Cooking liquid: 1 cup muscadel or port 3 cups stock or water 2 garlic cloves, peeled 1 sprig rosemary 2 cups peeled and diced carrots, onion and celery salt

Instructions:

Place lamb steaks between two oiled plastic sheets and pounci flat. Squeeze lemon,uice over and season wrih salt and pepper. Mix minced lamb with rest of ingredients. Form into 6 frikkadels. Wrap each one in a thin lamb steak and secure with a toothpick. Brown in hot oil and place in large casserole. Combine cooking liquid ingredients, bring to the boil and pour over lamb olives. Bake, covered, at 180'C for 2 hours in a preheated oven. Remove lamb olives with a slotted spoon and keep warm. Blend vegetables with cooking liquid to form a thick sauce. Season to taste. To serve: Cut lamb olives in half, and serve on nice pilaf with salsa verde and brown sauce. Serves 6 Preparation time: 30 minutes Cooking time: 2 hours

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Stuffed Peppers

Ingredients:

6 fair sized green peppers 2 onions 1 tablespoon oil 1 lb. stock fish (or any fish desired) pinch mixed Herbs 2 tablespoons Mrs. H. S. Balls Home Made Chutney 14 oz. of boiled mealies (cut off the cob) stock for moistening salt and pepper.

Instructions:

Cut tops from peppers (reserve the tops) and remove the seeds. Blanche in boiling water for a few minutes. Peel and chop onions and saute in hot oil. Skin the fish, remove the bones and cut into neat small pieces. Place fish and remainder of the ingredients in saucepan with the onions and add sufficient stock to moisten the mixture. Bring to the boil, season well and divide the mixture into 6 parts. Stuff the peppers and replace the tops; Place in an oven dish and add a little stock. Cover with foil or a lid and bake in a moderate oven 350'F for 30 minutes. Serve hot with boiled rice and hand round Chutney.

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total recipes: 7


If we can be of any assistance please contact us via email at roseandcrown@alderney.ws or phone +44 (0)1481 823414 during business hours.





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