Food Hygiene Rating   Rated 5 out of 5 - Very Good
Tourism Awards Winner 07 / 08
Member of Food NW
Made in Lancashire
Taste Lancashire - Devoted to local food & drink
Member of Lancashire & Blackpool Tourist Board
Tourism Awards 2007 Highly Commended
  England's Northwest Tourism Awards 2007, Highly Commended Taste Lancashire Highest Quality Assured
Kwizeen Restaurant
Tel : 01253 290045


Lancashire Tea Smoked Goosnargh Duck Breast




1 Goosnargh Duck Breast

250grams Granulated Sugar

12 Lancashire Tea Bags

1 Tbsp Honey

Coarse Sea Salt

Sprig Thyme





  • Rub the Duck Breast with Sea Salt and thyme and leave over night in the fridge.
  • Cut a 20cm square piece of tin foil, curl up the edges to make a bowl and remove the tea from the tea bags and tip into the tin foil. Add the granulated sugar and mix evenly with a teaspoon.
  • Place the tin foil bowl in a wok; Place an old cake rack that will just fit inside the wok.
  • Put the duck breast skin side up onto the cake rack and drizzle with a little Honey and place lid on top of the wok.
  • Place the wok on a strong heat and cook for around ten minutes and you will notice the Lancashire tea and sugar will start to smoke. Recommendation is to turn on your extractor and if too smoky you can always turn down the heat on the cooker
  • Serve with ginger stir-fry vegetables, honey roast potatoes and liquorice sauce.

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Cappuccino Tiramisu Soufflé, Coffee Bean Ice Cream

It is a hot Tiramisu soufflé with straight sides and a level top. It is served in cappuccino cup with flakes off melting dark chocolate on top; Coffee bean ice-cream is served as an accompaniment on the side, so you can enjoy the light hot tiramisu with the cold coffee bean ice cream on the palate.




Crème Patisserie
1Pint of Milk                                  

3 Whole Eggs

100grams Strong Plain Flour

75grams Caster Sugar


Main Mix

1 tablespoon of Tia Maria

2 tablespoons of Coffee Syrup (1lb sugar to 1Pint of coffee-reduce to syrup)

25grams Mascarpone Cheese

100grams Crème Patisserie

25grams Caster Sugar

4 Whole Eggs


Coffee bean ice cream


  • Rub the sides of your coffee cup with soft butter and then swirl caster sugar around the inside to help the soufflé slide out Straight.
  • Crème Patisserie
    Warm the milk to a boil, in a separate mixing bowl crack three whole eggs, add the sugar and flour and whisk until a smooth paste. Continue whisking and add all the milk. Return the mix to a sauce pan, using a wooden spoon gentle cook out until the mixture becomes ribbon stage.
  • Cappuccino Tiramisu Soufflé
    Separate the egg whites, and whisk until white soft peaks and add 25grams caster sugar. In a mixing bowl add 100grams of Crème patisserie, Tia Maria, two Eggs yolks, Mascarpone and one third of whisked egg white and whisk until smooth, Fold in remaining whisked egg white.
  • Pour the mix into the coffee cup leaving a gap of 1cm from the top. Now with the handle of the coffee cup give it eight good taps on your work bench to level the air inside the soufflé to ensure you get a straight and level lift. Place the cup on a tray in the oven at 190oc for 15 minutes. To assemble dust the top of the tiramisu with icing sugar and flakes of dark chocolate on the centre of the soufflé allowing to start melting as at arrives at the table. Place the cup on the saucer with the coffee bean ice cream on the side.

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Garstang Blue Cheese and Pear Tartlet, Hot Cherry Tomato and Mustard Chutney



1 Conference Pear (Peeled and Cord)
1 Red Pepper (Roasted and Peeled)

1 4inch disc of Puff Pastry

1 Sprig of Thyme (Chopped)

2oz Garstang Blue Cheese (Dew-Lay Farm)




  • Slice pear into five circles and cut the red pepper into five equal parts. Line alternatively around the inside of the puff pastry disc. Place on a baking tray, but rub a little oil on the tray first and sprinkle a little flour on it to stop the tartlet sticking.
  • Place in a hot oven at 190oC for eight minutes, remove from the oven; place the Garstang Blue Cheese in the middle of your tartlet and sprinkle with thyme.
  • Put the tartlet back into the oven for a further four minutes. Serve on the plate with a Hot cherry tomato and English mustard chutney.

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Weatheroak Ostrich Fillet, Chili Chocolate Sauce




1, 6-8oz Weatheroak Ostrich Fillet (Weeton)
¼ Pint Veal Stock

1 Diced Shallot

2 Diced Thai Chili’s

1 Clove of Garlic

1tbsp Brown Sugar

2 Red Wine

1oz Dark Chocolate

1oz Chilled butter


  • Sweet the shallots down in a saucepan until golden, add the garlic and chill’s and season with salt and pepper. Add the red wine and brown sugar and reduce by half of the liquid consistency. Add the veal stock and reduce again by half.
  • Simple season the Weatheroak ostrich fillet with salt and pepper on either side and pan fry in a little oil for four minutes one side and two minutes on the other and then remove from the heat to let it rest for three minutes.
  • Add to your sauce 1oz of chilled butter and whisk in, remove the saucepan from the heat and add the chocolate and stir until melted.
  • Slice the Weatheroak Ostrich, place on a bed of pan fried beetroot and orange zest and wilted greens and sauce the plate with your chili chocolate sauce

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Lytham Wood Pigeon, Foie Gras and Veal Sweetbreads Terrine.



8 Lytham Wood Pigeon Breast (Of the Bone)
10 Sheets Parma Ham

1 Veal Sweetbreads

2 Long Slices of Foie Gras

2 Roasted Pimento

1 Bag of baby Spinach


  • Cut Horizontally the veal Sweetbreads to make four Escalope's, season with salt and pepper, place in plain flour and pan fry either side for two minutes and set to one side.
  • Using the same pan,wilt down the spinach with a little oil.
  • Line a Terrine Dish with Cling Film and then line again with the Parma ham. Season your Lytham wood pigeon and place four breasts along the bottom of the terrine dish and add a quarter of your wilted spinach. Line with 2 slices of Veal sweet breads red pimento and then foie gras.
  • Repeat the whole process again building up a mosaic layer and finish at the end with the Lytham wood pigeon. Fold over the Parma ham to seal and then the cling film.
  • Place your terrine dish in a baking tray pour into the tray 18floz of water and cover with cling film and bake for 40 minutes 220oc.Remove from the oven and allow to chill over night. When serving cut a generous slice and serve.

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Gluten Free Summer Pudding



Homemade juvela bread rolls (Cut Discs)

1 Pun net Blueberries

1 Pun net Blackberries      

1 Pun net Strawberries

1 Pun net Redcurrants

1 Pun net Raspberry                

2 cups of water

1 cup of sugar       




  • Pour into a saucepan the sugar and water, bring to the boil and reduce the sugar syrup by half with a quarter sprig of vanilla bean.
  • Add your berries to your sugar syrup removing any stalks and boil for five to ten minutes until thick fruit syrup.
  • Place in sieve a piece of muslin and a bowl underneath and pour the contents from your sauce pan into the sieve and allow the bowl to catch the juice and leave to cool.
  • In a 6cm diameter metal ring, take a disc of juvela bread dip in the juice and place in the centre of metal ring. Add few berries and repeat again twice. Pour two tablespoons of juice over the top and remove the metal ring and serve with a quenelle of vanilla bean ice cream.

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Blueberry and Apple Farmhouse Pie



12oz Grated Butter
12oz Self Rising Flour

4oz Caster Sugar

4oz Corn flour

2 Egg Yolks

6 Apples (peeled, cored and diced)

8oz Blueberries

2 Tb sp Semolina

4oz Granulated Sugar



  • To make the Farmhouse Pastry, Simply sift the Flour, Caster Sugar and Corn flour into a large mixing bowl and then add the butter and stir with a folk. Then add your two egg yolks and then with your mixing bowl swirl around as if you were panning for gold and you will start to see the pastry come together and this will take around 4 minutes. Cling film and leave to rest over night.
  • Line a 12inch baking tin with half the pastry and lightly prick and bake blind for 20 minutes at 190oc,egg wash the pastry and pop back in the oven for a further 2 minutes and then cool.
  • In a mixing bowl add your Apples, Blueberries, Granulated sugar and semolina and mix with a folk and place in your lined baking tin. Cover the top with a layer of Farmhouse Pastry, Egg wash and sprinkle granulated sugar on top and back for 25-30 minutes at 180oc.
  • Cut a generous portion and serve with Homemade Vanilla Ice-Cream.

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Organic Salt Marsh Lamb and Kidney Suet Pudding




250g Organic salt Marsh Lamb (Diced)

2 Organic Salt Marsh Lamb Kidneys (Diced)

1 Carrot (Diced)

1 stick of Celery (diced)

50g Diced Onions (Bruniose)
Gloves of garlic crushed

1dsp Tomato puree

8floz Chicken stock
Sprigs rosemary

4floz cold water

125g suet mix

250g Self-raising flour


  • In a heavy saucepan sweat onions and Gallic till golden and season with salt and pepper. Add Salt marsh Lamb until sealed, add teaspoon of plain flour and mix. Add tomato puree and stir and slowly add chicken stock. Now add your kidneys, Carrots and celery and gentle simmer for 45 minutes.
  • Pour suet mix and self-raising flour into a mixing bowl, and in a liquidizer add water and rosemary and blitz until green. Slowly add water to the mixing bowl until the mix becomes dough. Roll out your dough on a lightly floured surface and cut a circle big enough to fill a ramekin dish with some hanging over the sides.
  • Butter the inside of a ramekin dish and line with cling film and then line with the suet dough. Fill the centre with your Organic lamb casserole and fold over the suet mix to make a complete seal. Then twist the cling film to create another seal.
  • Place your ramekins in steamer or false Bain Marie on to of the cooker and steam for 45 minutes. Remove from steamer, take your suet pudding out of the cling film and serve with Bubble and squeak, pernod glazed carrots and onion Gravy.


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