It’s been a roller coaster few weeks at Alexanders Tea Room since we opened on July 4th, it has been marvellous to see the response to the new look and menu.
The house slaw has gone down a storm so we thought we would share with you our recipe, which can be easily tweaked to your own tastes where necessary. The most important aspect of the slaw is using fresh ingredients daily. We source our fruit & vegetables from the local market which runs in Hungerford weekly on a Wednesday.
(I know I’m biased but it’s utterly delicious and served with all sandwiches and jacket potatoes. Ed)
Below you’ll find the ingredients & quantities required; this recipe would be suitable for a small gathering such as a BBQ and will last for 2/3 days refrigerated.
House Slaw: Ingredients
¼ White Cabbage
½ Fennel
½ Head Celery
50g Dill
1 Teaspoon Wholegrain Mustard
Pinch Salt
Pinch Pepper
3 Tablespoons Caster Sugar
5 Tablespoons Mayonnaise
125g Cream Fraiche
5ml White Wine Vinegar
You will need two bowls.
In the first bowl add your Wholegrain Mustard, Salt, Pepper, Caster Sugar, Mayonnaise, Cream Fraiche, White Wine Vinegar & your Dill (Finely Chopped)
Whisk these ingredients together and leave to one side.
Next you need to finely chop the White Cabbage, Fennel & Celery giving them a good wash before and after, add these to the second bowl.
All you have to do now is simply mix the two together and you have our house slaw.
I sometimes add carrots or shallots to the mix, it all depends on what you have available at the time.
Simply store in an airtight container and this will keep fresh for 2/3 days.
James
