Recipe

Woffenden Wines
103 Chapeltown Rd
Bromley Cross
Bolton
BL7 9LZ
Telephone/Fax:
01204 308081
 Periodically, we present recipes from our restaurant and hotel customers and give our recommendations of wines to accompany them.


Woffenden Wines Spring Recipe

RECIPE FROM YE HORNS INN, GOOSNARGH, LANCASHIRE


 The Inn in central Lancashire is run by the proprietors  Mark  and Denise Woods.  The restaurant is renowned for the use  of locally supplied ingredients and they are pleased to name  their suppliers.

Martin Carefoots - beef, gammon, lamb and bacon.
Bite to Eat - bakery, bread
Michael Farmer - milk and cream
Proctors of Chipping - cheese
Elswick meats - lamb and pork
Shorrocks - cheese
Johnson and Swarbrick - ducks and chickens
Thomas Moss - fruit and vegetables
C and G Neave - fish and seafood
Eavesgreen Game Farm - Pheasants and game.

The local recipe that they include is for GOOSNARGH CAKES.   A good accompaniment to these is Nuy White Muscadel.

INGREDIENTS
285 g (10 oz) plain flour
25 g  (1 oz) granulated sugar
225 g  (8oz) margarine
15 g (1/2 oz) caraway seeds
pinch of salt
caster sugar

Place all the ingredients in a mixing bowl except the caster sugar and mix.
Take the dough mixture and roll out into 10cm (4 inches) diameter roll.

Slice off  rounds 1 cm (1/2") thick.

Sprinkle with caster sugar and then bake in a moderate oven 180 degrees C (gas mark 4 or 350 degrees F) until light brown.

Sprinkle with icing sugar, cool and enjoy!

Maintained by Norman Woffenden for Woffenden Wines © 2001. This website project was part-funded by the European Regional Development Fund. Page last updated 30.1.2007