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Stir it up magazine AUGUST 2017

Lime Posset Pulled Pork Tacos Refried beans Chicken & Chorizo/Vegetarian Cool down with a little Lemon Buttercream Cake AUGUST 2017 7 Pulled Pork Tacos Heat a sachet of the pulled pork to the cooking instructions, take a few 10” tortillas and cut them in to 2 x 5” rounds but don’t discard the leftovers. (Go to page 27 to see our development chef Paul’s ideas on how to use them up!) Warm the 5” wraps in the microwave for a few seconds. Build the tacos using the pulled pork, salsa, refried beans, a simple slaw made with red and white cabbage and a little ranch dressing, some sliced avocado, fresh coriander and sliced jalapeños and tomato and finish with a drizzle of sour cream. • Country Range 10” Tortilla Wraps (5 x 10) • Country Range Pulled Pork in BBQ Sauce (1kg) • Country Range Sliced Green Jalapeño Peppers (3kg) >> What could be better than some zingy lemon buttercream to cleanse the palette after a spicy Mexican meal. Perfectly balancing lemon curd swirls with sumptuous buttercream and a light sponge, our new Lemon Buttercream cake will really hit the spot with your diners. Frozen for convenience all you have to do is remove the packaging, place on a serving plate and try and hold yourself back from trying it until it’s defrosted. • Country Range Lemon Buttercream Cake Pack Size: 1 x 14 Pre-portioned NEW FROM COUNTRY RANGE Refried Bean Tostadas For the full recipes check out our website at www.countryrange.co.uk


Stir it up magazine AUGUST 2017
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