Over the years The Buckland Club has served up some weird and wonderderful dishes. We frequently get asked for recipes from curious diners – here are a selection of treats from past dinners.
By Hazel Riggall An Updated Family Favourite 2lb loaf tin with liner or well-greased tin, dusted lightly with rice flour /ground rice Oven 160° Fan Ingredients 180g butter 150g golden caster sugar 3 large eggs 60g ground almonds 120g rice flour or ground rice grated zest of 1 large orange 30g finely chopped candied orange…
By Roger Hale This recipe was culled from a newspaper article about a 15-year old by the name of Kitty, who took to baking as mental therapy. I love baking and generally feel uplifted when a bake turns out well; this one is positively joyful. You will need: A heavy, lidded pot – like my…
One of the most popular dishes at the Korean Dinner was the Yuk Hwae. The chefs at Miss Korea have kindly shared their secrets so that you can enjoy it at home.
For the Dickens Dinner Hazel Riggall provided some superb homemade gingerbread. Due to popular demand the recipe is reproduced below.
Cullen Skink was a favourite, often cooked by Bryer, as on the occasion of a Buckland committee meeting at Crosbie Road. Here is his take on the dish, for all to enjoy.
Hazel’s SBM recipe from A Medicinal Menu Oct. 2003 Quantity: 1 x Jug or 6 Highball Glasses Ingredients: Celery Salt 175ml Dry Sherry 350ml Vodka 1-75L V8 Juice 75ml Worcestershire Sauce 12 Drops Tabasco Sauce 6 Limes juiced Freshly Ground Black Pepper 12-18 Ice Cubes Celery Sticks &/ or strips Method: Sprinkle celery salt onto…
THE NOBLE ART OF EATING CRAYFISH* Instructions given to Buckland Club members at the 1960 Swedish Crayfish Party Summer brings with it an event dear to the heart of every Swedish man, woman and child. That is why we are directing these lines to you, to help you to tackle the sweet, dill-smelling problem of a dish full…