from Lugley's Restaurant
in no particular
order - merely as they come to mind - it just gives me an excuse to visit my
web site and add something to it!
|Angela's Restaurant is Currrently CLOSED. Angela, while chef/proprietor of Lugleys restaurant cooked for Prince
Edward, Prince Andrew, Prince Phillip, Prince Michael of Kent and Princess Alexander. She plans to re-open soon.
|Baked egg and Smoked Haddock en
For 4 people
4 small eggs
4 oz strong cheddar cheese
1 medium onion finely chopped and
softened in a little oil
4 oz natural smoked haddock
8 tbl spns double cream - possibly
Pre heat the oven to very hot.
Divide the softened onion between 4 large cocotte dishes. Place the diced
smoked haddock around the edge of the dishes. Break an egg into the centre.
Top with a generous amount of grated cheese and pour over the double cream.
Season with salt and black pepper. Place on a baking tray and bake in the
very hot oven for 15 minutes. Longer for a well done egg. Fifteen minutes
should give you a firm white and a runny yolk. Yummy!
For 4 People
1 Large lightly cooked lobster
removed from its shell
4oz clarified butter
2 tblspns white wine
generous pinch ground mace, black
pepper and paprika
Small amount of smashed garlic
according to taste
sprig of fresh dill
Melt butter in sauté pan. Add herbs and spices and wine.
Simmer very gently for 3-4 mins so that the flavours infuse. Dice the
Lobster. Add to pan. Heat the lobster meat through thoroughly but gently (do
not overcook or boil unless you want tough chewy lobster). Pack the
lobster into four ramekin dishes. Remove the dill weed from the butter and
pour the butter over the lobster so that the lobster is completely covered.
Cool thoroughly then refrigerate. To serve run a warm knife around the sides
of the ramekin dishes. Turn the potted lobster out onto a lettuce leaf.
Serve with brown bread and butter or hot toast. Delicious!
|Spring Lamb with creamy lemon
and mint sauce
sauce can be served with a roast leg of lamb or lamb cutlets
For 4 people
Leg of Spring lamb or 8-12 lamb
cutlets trimmed of any excess fat.
Prepare the sauce in advance
1 whole lemon
1 pt chicken stock
1 hpd tbl spn plain flour
2 tblspns oil
Small bunch of fresh mint
1 small pot soured cream
Heat the oil in a heavy bottomed
saucepan. Add the flour and stir until melted into the oil. Do not allow to
go brown. Add the chicken stock and cook over a moderate heat until the
sauce has thickened. Add the grated rind and juice of the lemon. Add the
chopped mint and the soured cream heat through then, put to one side while
the meat is cooking. Add any juices from the meat to the sauce. Reheat and
serve with the lamb.
Roast the leg of lamb as you would
normally but be careful not to over cook it. Pink is better than well-done
for Spring lamb. If using cutlets grill for 5-8 minutes each side.