Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Lemon and blackcurrant dressing by Noel McMeel

11 September 2006
Lemon and blackcurrant dressing by Noel McMeel

Ingredients

½ cup olive oil
1/8 tsp salt
1tsp water
½ cup lemon oil
1/8 tsp lemon rind grated
2 tsp mint
½ cup blackcurrants
¼ tsp freshly ground black pepper
½ tsp blackcurrant vinegar

Method

Liquidise all the ingredients together for 30 seconds. Strain and use.

by Noel McMeel

www.castleleslie.com/?id=96">http://www.castleleslie.com/?id=96" target="_blank" rel="noreferrer">Castle Leslie Restaurant >>

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