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Recipe for :

Jambon a la Moutarde

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House

Ingredients

Cooked ham
Chanterelles
Button mushrooms
Butter
Shallots
Dijon mustard
Parsley
Chicken stock
Salt / Pepper
Double cream
Olive oil
White wine

Method

  • In a pan, heat some butter and olive oil
  • Add some finely chopped shallots
  • Add some sliced button mushrooms and sweat down until soft
  • Add the chanterelle and continue to sweat down
  • Add a little flour to make a roux
  • Add stock and cook until slightly thickened
  • Stir well
  • In a frying pan, heat some olive oil, add the thickly sliced ham and sear on each side to lightly colour and heat through
  • Add a splash of white wine to the ham and allow to reduce
  • Meanwhile, stir the cream sauce and season as necessary
  • Add Dijon mustard to the sauce, a little at a time to taste (more or less, as you prefer)
  • Serve the ham hot, pour over the sauce
  • Sprinkle over parsley to serve

Keith Floyd
Floyd's Cookery Theatre

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