Meet our Chef
Author: Jody Macpherson
Chef Bio
Meet our Chef, Annette
Annette has worked in the Valley for many years, formerly at Mintaro Mews, and as Head Chef at Paddy Gleeson's, Salt & Vine, and Skillogalee. She now calls Reillys home and has been part of the Reillys family for over 5 years.
She has a passion for food and creating heart-warming dishes, that perfectly complement our wines and leave you feeling satisfied!
On the days you don’t find Annette creating mouth-watering, wonders in the Reillys Kitchen, you will find her in the great outdoors, cycling and running through our beautiful region. Annette is also an avid supporter of her favourite English Football League Team, The Peacocks, and loves cheering them on ‘Marching on together GOOOOO Leeds United!’.
Another thing that Annette holds dear to her heart is her family, and in 2017 travelled to Rhode Island to be at her eldest daughter’s wedding celebrations, and of course whipped up wonders in the kitchen, catering for not only the Hen's Day but also creating the wedding cake itself!
Check out Annette's favourite recipe creation - Orange & Ginger Pudding, try it for yourself!
Ingredients:
4 eggs
200g soft butter
200g light brown sugar
350g self-raising flour
250g ginger marmalade
Method:
Mix all ingredients together in a stand mixer
Then add -
2 oranges that have been boiled until soft and then pureed.
100g chopped glace’ ginger.
Mix by hand and then fill individual greased pudding tins to approximately ¾ full.
Bake at 180 degrees Celsius for around 20 minutes.
Should make approximately 12 puddings.
Serve with your sauce of choice (custard YUMMY!)