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.

Courses

Subcategories

Starter Main
Appetizer Dessert
Cheese
Displaying 0 to 4

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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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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Apple and Goats Cheese Starter

Ingredients:

1 crisp Granny Smith apple 1 head tomme capra or other soft goats milk cheese 5ml wine vinegar freshly ground black pepper 10ml teaspoons olive oil sprigs of watercress or rocket 2 slices crusty French bead

Instructions:

1. Preheat your oven to 200*C. 2. Cut the top and bottom off the apple, then cut the apple in half to make two rings. Remove the core and pips from the centre. 3. Brush the cut surfaces with the wine vinegar. Top each piece of apple with a slice of cheese, season with pepper and place in on ovenproof dish and drizzle with olive oil. 5. Just before you are ready to serve, pop the dish into the oven and cook for 4 to 5 minutes until the cheese starts to melt. 6. Set the apple pieces on the French bread and garnish with watercress or rocket. Serve immediately. (Serves two starters)

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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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