Recipes
Macaron or Macaroon?
Recipes Posted: 27/01/2016
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Macaron or Macaroon? This is a question that splits chefs time after time. One being an Italian term, one being an British term, with plenty of confusion along the way. Italian term? According to myth, Macarons were created in the 15th century by the chef to Catherine de Medici. She then took this invention with her to the French capital upon marrying the King of France. They do rese...

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Super Smoothie
Recipes Posted: 14/01/2016
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Super Smoothie Kick start your new year with Chef Mark Apsey's healthy and delicious 'Super Smoothie'. Ingredients 2 Beetroots 50g Broccoli 100g Kale 50g Honey 10g Ground Flax Seed 100g Apple Juice 10g Fresh Ginger A juice or smoothie is something that is easy to make, and super rewarding. T...

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Easter Temptation
Recipes Posted: 02/04/2015
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Easter Temptation Chocolate Cardamom & Orange Dessert Easter is the time for chocolate and it doesn’t get more indulgent than this delicious dessert.  Chocolate is always very popular with our guests so we thought you might enjoy re-creating our little chocolate temptation - a stunning dessert for a family gathering or get together with friends. ...

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Recipe – Millionaire's Shortbread
Recipes Posted: 17/10/2014
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Recipe – Millionaire's Shortbread For those chocolate lovers out there, try out your patisserie skills with our tempting recipe for Millionaire's Shortbread…with a modern twist! Recipe Base 200g golden syrup 100g dark chocolate 80g puffed rice Warm syrup then add chocolate. Once melted fold in puffed rice. Caramel 1lb butter 9oz demerara sugar 794g evaporated ...

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Charlotte’s Honeycomb Recipe
Recipes Posted: 29/01/2014
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Charlotte’s Honeycomb Recipe L’Ortolan Pastry Chef Charlotte Duncan’s latest creation is a delicious caramel mousse, salted caramel & toasted hazelnut with praline ice cream for our A la Carte menu. After we posted a photo of the dessert on our Facebook page and Twitter feed one or two followers requested the recipe for the honeycomb. So here it is for you to try, Charlotte’s recipe for honeycomb, but be c...

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Recipe: Cured Pigeon by guest Chef Chris Horridge
Recipes Posted: 14/07/2010
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Recipe: Cured Pigeon by guest Chef Chris Horridge Throughout July guests at Reading’s only Michelin starred restaurant will have the chance to enjoy top quality food prepared by a celebrated ‘superhealthy’ guest chef. L’Ortolan is delighted to welcome Chef Chris Horridge into the kitchen this July. Chris is widely recognised for his truly unique cuisine which delivers innovative flavours packed with health promoting nutrients. "I want to ...

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Bank Holiday Dinner Party: Steamed Sea Bream
Recipes Posted: 28/03/2010
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Bank Holiday Dinner Party: Steamed Sea Bream With another bank holiday upon us it may be time once again to think about getting your family around your dining table. But with the weather heating up, dinner parties can be tricky your guests start watching their figure. So the Michelin starred chefs at L’Ortolan restaurant in Shinfield have created a recipe that is guaranteed to impress your dinner party guests which it is not only low...

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From the L’Ortolan Menu: Recipe – Crispy Parmesan Risotto
Recipes Posted: 17/02/2010
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From the L’Ortolan Menu: Recipe – Crispy Parmesan Risotto With Pancake Day over for another year we can all finally start thinking about other gastronomic treats. So to help move our taste-buds on from concoctions of egg, flour and milk L’Ortolan Head Chef Elliott Lidstone explains how to recreate part the L’Ortolan experience in your own home. Jerusalem Artichoke Salad, Crispy Parmesan Risotto & Pickled Mushrooms This dish is great for this ...

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How to smoke your own garlic
Recipes Posted: 04/02/2010
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How to smoke your own garlic At L’Ortolan we’re often asked how we can get such wonderful flavours from our food – in this blog L’Ortolan chef Elliott Lidstone talks you through a technique that will leave your food with a deep smoky flavour. Smoked Garlic – the L’Ortolan way The Garlic is left with a deep smoky flavour, which we use in dishes such as our pearl barley which we use to compliment some of our poultry d...

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