Hobsons Community - Chef Recipe Collection
Henry's Choice Chef Recipe Collection is just that, a collection of all the recipes Henry's Choice and Guest Chefs have created especially for us. Simply scroll down the page and click 'Older Entries' to view a back catalogue of all the mouth watering recipes the chefs have created. Leave us your feedback at the bottom of a recipe or even send us photographs of your version and you never know you may end up in the Henry's Choice Chef Recipe Collection downloadable book we plan to create a the end of the year.
• 2nd February 2010 •
To launch our Henry’s Choice Guest Chef slot we have enlisted the culinary expertise and creativity of the White Lion Hotel and its head chef Richard Thomson.
The White Lion Hotel serves up delicious food produced using the best local ingredients. The hotels contemporary brasserie showcases its age through exposed timbers and open fire places. Dating back to 1510 the hotel has enjoyed a rich and colourful history and recently underwent an extensive refurbishment to return it to its former glory.
The White Lion is run by owners Jon and Chris Lear, and has gone from strength to strength in recent years attracting guests with it’s warm welcoming atmosphere, intriguing history and fantastic food. The kitchen is run by Richard Thompson who trained at the Swan Hotel in Tarporley Cheshire under Jon Lear, and moved with the couple to the White Lion in 1997. For over 10 years of Richard’s time as head chef of the hotel brasserie he has maintained two AA Rosette awards for culinary excellence and continually created exciting, fresh and delicious dishes.
Richard has chosen a Confit turkey thigh with Owd Lion and Pepperpot ale and barley vegetable broth, for his guest chef recipe. We would love to hear what you thought of this and all of our recipes so get cooking and enjoy the inspiration Henry’s Choice Chefs bring.
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• 2nd February 2010 •Beef and Ale pie
Ingredients:
- 5kg diced Burwarton chuck steak
- 3 large onions diced
- 500g button mushrooms halved
- 6 cloves of garlic
- 200g seasoned flour
- 4 glasses of Rioja
- 4 pints of Hobsons Old Henry
- 1 pnt of Guiness
- 1 tbsp Worcestershire sauce
- 3 tbsp Hp sauce
- 2 tbsp horseradish sauce
- 2 tbsp tomato puree
- 4 ltr beef stock
- 5 tbsp of English mustard
- 5 bay leaves
- Large sprid of thyme
- 1/2 bunch of parsley chopped
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• 2nd February 2010 •Cornish Whiting in Twisted Spire and sesame seed batter, with triple cooked chips.
Ingredients:
- Oil for deep frying
- 4 x 175g Cornish Whiting fillets (you can use almost any fish)
- 225g plain flour plus extra for dusting
- Salt and freshly ground black pepper
- 33oml Twisted Spire
- 1 tbs each of black and white sesame seeds
- 6-8 large floury potatoes, Maris Piper, King Edwards, Desiree preferably
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• 22nd January 2010 •Briased Herefordshire Ox Cheek in Hobsons Postman’s Knock, Glazed Winter Vegetables and Creamed Potatoes.
Ingredients:
- 2 Ox cheeks trimmed of fat and sinew and halved to form four nice steaks
- 2 bottles Postman’s Knock
- 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
- 55g unsalted butter
- 24 baby onions, peeled
- 6 peeled garlic cloves, crushed
- 1 sprig thyme
- 1 bay leaf
- 4 tsp balsamic vinegar
- 4 tsp soft dark brown sugar
- 2 tsp Dijon mustard
- 1litre good beef stock
- salt and freshly ground black pepper
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• 22nd January 2010 •Slow cooked Belly Pork, Smoked bacon and beans and baked apples and pears
Ingredients:
- 10 rashers of smoked bacon
- 2 cloves of finely chopped garlic, a diced carrot and diced onion
- 500g haricot beans (tinned are fine)
- 1 whole pork belly, scored (free-range and rare bread, we use Middle White)
- Bunch of sage
- 2 heads of garlic, halved
- 1 pt of cider
- 2 pts chicken stock
- 4 cox apples
- 4 conference pears
- 100g butter
- 100g caster sugar
- 500ml apple brandy
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• 21st January 2010 •Beef Stew in Shropshire Ale
Ingredients:
- 2 lbs stewing beef, cut in 2-inch chunks
- 1 oz flour, seasoned with ground black pepper, in a plastic or paper bag
- 1 medium onion, finley chopped
- 1 stalk celery and 1 medium carrot, cut into 1 -inch pieces
- 3 spring fresh (or 1tsp dried) thyme, 3 bay leaves, 3-4 stalks parsley and 2-3 inch piece orange peel, all tied together
- 2 peeled, crushed cloves garlic
- 1 pint stock (if made with two cubes remember they are salty)
- Half a pint Hobsons Twisted Spire
- 1 tin chopped tomatoes
- 1 tsp sugar
- Salt
- 1 tbsp oil and 1 tbsp butter for browning
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To launch our Henry’s Choice Guest Chef slot we have enlisted the culinary expertise and creativity of the White Lion Hotel and its head chef Richard Thomson.
