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Chefs Corner.....









 Just a few dishes for you to try at home.

 If there’s a recipe you’d like help or advice with or you have any generaL cooking questions please feel free to e-mail us and we’ll do our best to help!

 Spicy lamb Kebabs


1 lb minced lamb
2 cloves finely chopped garlic
1-2 finely chopped chillies (optional according to heat preferred)
1 level tsp ground cumin
1 level tsp ground coriander
1 level tsp paprika
½ tsp ground ginger
1 level tsp salt
3 Tbs shredded fresh coriander leaves
1 egg, beaten.

 Simply mix all the ingredients together well in a large glass bowl and leave to marinate for at least four hours or preferably overnight. Divide the mixture into 10 equal portions and shape into flat burgers. Grill for 12-15 minutes turning 2-3 times until cooked through. Serve with salad and a mint yoghurt dressing.


Winter Warmer Chicken

A new recipe which is going to make it onto the menu next year just as soon as I can think of a name for it - suggest one and you never know I may nick it!

This is my take on a kind of pan European Chicken Chasseur, with a nod to French cassoulet The combination of chorizo, porcini & sage give a deep warming flavour, great for those cold winter nights with friends.

Serves 4


16 Chicken thigh fillets, halved.
12 shallots peeled.
200g small mushrooms, halved.
4 good pork sausages cut into 1” pieces.
100g Chorizo, cut into ¼” slices.
100g Pancetta cubes.
25g dried Porcini mushrooms soaked in ½ pint boiling water for 10 mins (keep the water!).
3 Tbs tomato purée.
3 Tbs good Olive Oil
½ tsp sugar.
50g Butter
2 cloves garlic peeled and finely chopped.
¼ pint Red Wine.
6 Tbs freshly chopped sage leaves.
½ tsp fresh ground black pepper.


In a large cast iron casserole melt the butter add the olive oil, chicken, sausage, pancetta shallots, mushrooms and chorizo and cook for 8-10 mins until chicken is browned.

Add the garlic, 4 Tbs sage, tomato purée and black pepper, mix well. Add the wine and sugar, bring to the boil then simmer for 5 mins.

Add the soaked porcini and their stock, mix well and cover. Cook for 25-30 mins until chicken is cooked through.

Stir in the remaining sage just before serving. Serve with veg of your choice or simply in a bowl with chunks of warm French bread.


Chicken Achari Balti – Serves 4 

Prep time: 10 minutes,   Cooking time 20-25 minutes.


1 ½  lbs. chicken breasts, cubed.
1 large onion, very finely chopped.
8 tomatoes, quartered.
3 Tbs. tomato puree
2 green peppers, deseeded and finely chopped.
3 cloves garlic, peeled and crushed.
1” cube fresh ginger, peeled and finely chopped.
6 Tbs. vegetable oil
2oz butter
2-3 fresh green chillies, deseeded and chopped (optional depending on heat required).
6 Tbs chopped fresh coriander leaf.
1  pint chicken stock.
3 Tbs any good curry powder as preferred.
5 tsp. lime pickle.
1-2 tsp. salt according to taste. 


In a wok or large saucepan heat the oil and butter on a medium heat. Add the garlic, ginger, chillies and lime pickle and stir fry for 1 minute. 

Add the onion, tomato and pepper, 3 Tbs of the coriander leaf and mix well, fry for 7-8 mins until the onion begins to soften, and the tomato breaks up. 

Now add the curry powder and fry for a further minute. Add the meat and stir well to coat in the spices. Add the chicken stock and tomato puree, salt to taste and mix well and simmer for 10-15 minutes until reduced a little and the chicken is cooked through. 

Finally stir in the remaining coriander leaf and serve immediately with rice or Naan bread.

And of course if you'd like to try it before you cook it please come see us!



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