Here’s a recipe from our new summer menu for scallops in their shells with hazelnut butter and spring onions. Simple to make and a great summer treat.

Ingredients
King scallops
Washed scallop shells
Hazelnuts
Coriander
Butter
Spring onions

Method

Hazelnut butter
Toast hazelnuts in the oven, once cooled peel. Place butter, hazelnuts and coriander and cook for 30 mins, place in a blender and blitz until a small rough texture.

Heat a lightly oiled non stick pan until smoking add the scallops to the pan and season well turn after 2 mins and set aside.

Place scallops back into there shells and cover with the hazelnut butter place back into the oven to brown the topping, shred the spring onion and assemble as pictured.

Here’s Phil’s recipe for our ever popular chicken stuffed with Chorizo.

Ingredients
4 chicken breasts
1 stick good quality yorkshire chorizo
8 slices rindless back bacon
10 potatoes
10 red peppers
10 plum tomatoes
1 onion
1 stick celery
1 bulb garlic
salt
peppper
basil
tomato paste

Method

Cut the Chorizo into cubes.

Take the chicken breast and cut down one side to make a pocket.

Stuff a genorous portion of Chorizo into the chicken breast.

Wrap the bacon around the chicken breast to seal it.

Roll the chicken breast in cling film and leave in the fridge for at least an hour to chill.

When ready, cook in the oven.

Boil and mash the potatoes, add butter and cream when done, season with salt and freshly ground black pepper.

To make the sauce

Saute the onion, garlic & celery until soft but not browned.

Whilst this is happening place the seeded peppers and tomatoes in the oven on a high heat until just browned.

Add the peppers and tomatoes to the onions and cover with little water. Add tomato paste and simmer for a 1/2 hour.

When sauce is cooked blitz in a food processor and pass through a fine sieve.

Place the chicken on top of the mash with the sauce as pictured.

Garnish with fresh basil.

done

P.I.BOLTON

Recipe for traditional butter chicken cooked at home for years by the landlord Chris.

Ingredients

 

• Chicken breast (cubed) 1 per person
• Chopped garlic 2tsp
• Chopped ginger 2tsp
• Chilli powder 1-2 tsp dependant on taste
• 3 small green chillies
• Pinch of salt
• Coriander powder 1 tablespoon
• 1 large onion
• Cumin seeds half tsp
• Fenugreek leaves half tsp
• 4 tins of chopped tinned tomatoes. Use fresh tomatoes if available and roast off in oven 1st to add flavour
• 100 grams of butter
• Sugar to taste if required
• Tomatoe purée concentrate to taste
• Garam Masalla 1 tablespoon
• Fresh coriander leaf (supplied to us from Herbs Unlimited)

Method.

Fry the chicken, garlic, chopped fresh chilli, chilli powder, salt and coriander powder only saute don’t cook  through. Take chicken out and put to one side.

Add a small amount of water to the pan to loosen it up and add the cumin seeds, chopped onion, a pinch of ginger and the fenugreek leaves and cook for around 3 minutes.

Add 2 more fresh green chopped chillies (or to taste) and transfer all the contents to a large saucepan and add the tomatoes. Put a lid on and simmer for 15 minutes.
Transfer the ingredients from the pan to a blender and blend until smooth then return to pan and add the butter, half a cup of cream and the chicken. Cook for a further 10 minutes or until chicken is cooked through and add the Garam masala at end of cooking.

Serve with pilau rice and or a naan if required. Garnish with fresh coriander leaf.

Or if that seems too much trouble for you Just come to the George as Butter Chicken is always on our new menu.